Sangas, sangas and more sangas! There’s nothing better than a really good sandwich – especially one that can be eaten for breakfast, lunch or dinner! Here are our top three sangas that you need to try this Sandwich Day!
Philly Cheesesteak Sandwich (serves 4)
Is there anything better than cheesy steak? We didn’t think so either. Try this hearty and delicious sandwich from Eat This, Not That!
What you need:
- 500g thinly sliced steak of your choice (skirt/flank steak recommended)
- 1/2 tbs oil
- 1 brown onion
- 1 capsicum
- 2 cups mushrooms
- 4 slices provolone cheese
- Bread roll of your choice
- Salt and pepper to taste
What you need to do:
- Heat the oil in a pan over medium heat. Add the onions and cook for about 5 minutes or until soft and lightly browned.
- Add the capsicum and mushrooms and continue to cook for 5 to 7 minutes, until all of the vegetables are browned. Remove and set aside.
- Add some extra oil to your pan and cook your steak until browned. Season with salt and pepper
- Within the pan, divide the steak and veggie mixture into 4 equal piles and top each with a slice of provolone. Continue cooking for about 1 minute, just until the provolone has melted.
- Serve into bread rolls and eat!
The Best Grilled Cheese Sandwich
You can’t go wrong with a classic grilled cheese! This recipe from Cookie+Kate adds that little bit of extra razzle dazzle to everyone’s favourite!
What you need:
- 2 large slices of sourdough or crusty bread
- 1.5 tsp of dijon mustard
- 1 cup of freshly grated cheddar cheese
- 2 tsp chopped spring onion
- 2 tsp unsalted butter for melting in the pan
What you need to do:
- Lightly spread Dijon mustard across one side of one slice of bread. Stir the green onion into the grated cheese, and set aside.
- Melt 1 teaspoon of butter in a medium non-stick pan over medium heat. Once melted, place the mustardy slice of bread into the skillet, with the mustard side facing up.
- Top the slice with the onion and cheese mixture, then place the remaining slice of bread on top. Cover the pan with a lid, and cook for several minutes, or until the underside of the bread is golden.
- Remove the sandwich from the pan with a spatula, and add another teaspoon of butter. Once melted, carefully flip the other side of the sandwich against the buttered pan. Cover and cook until the underside of the bread is nice and golden, and the cheese is all melted. If the bread is browning before the cheese has melted, dial down the heat as necessary.
- Remove from pan, cut in half (or quarters – as long as they’re triangles and not squares!) and eat.
Salami and Mozzarella Baguette
Everyone’s favourite Italian ingredients have been jam-packed into this one sandwich. Recipe via goodfood.
What you need:
- 1 baguette
- 3 tbs fresh green pesto
- 1 tomato
- 1 ball mozzarella, sliced
- 2 handfuls baby spinach
- Handful basil leaves
- 6 slices salami
What you need to do:
- Slice the baguette in half lengthways and hollow out. Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
- Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
- GET IN ME!
Who else thinks we need multiple annual Sandwich Day celebrations?!
Still feeling peckish? You can read some of our favourite Taco Day recipes here!