Are you ready to turn your home kitchen into the finest, most sought-after deli in town? Because if you are, then you are in luck as these five deli-style sandwich recipes will make all local delis hold on tight to their establishments. Perfect for lunch, dinner or even brunch, the combination of quality meats, cheeses, and freshly-baked bread will make all deli hunters think twice about going out to eat.
For even better and satisfying results, pair these sandwich recipes with delicious sides like soup, fresh salad, or crispy French fries and chips. If not, go to your local Kroger Deli, they are sure to have it (or at least the ingredients to:)
Grilled Pastrami with Sweet Onion Marmalade, Swiss Cheese on Rye Bread
The secret of this sandwich recipe is the homemade onion marmalade, created by combining butter, wine vinegar and dry yet fruity red wine to add the much-needed twist on a classic sandwich. The marmalade can last up to two weeks if kept and stored properly in the refrigerator.
To make the sandwich, evenly spread half a tablespoon of butter on all four slices of extra sour rye bread then spread the marmalade on the unbuttered side of the two bread slices that will be placed in the middle. Top with your chosen pastrami, Swiss cheese, and mustard for a full and tasty lunch.
Celebrity chef and well-known restaurateur Emeril Lagasse created this wonderful twist on a classic tuna melt, adding his famous “bam” to the sandwich. In this recipe, he partnered with lifestyle mogul Martha Stewart to bring in the flair for open-faced sandwiches back on the grill.
To make the sandwich, you need to prepare the tuna salad filling by combining four cans of tuna in water, a third of a cup of mayo, chopped onions, capers, a tablespoon of lemon juice, salt and pepper to taste, and a dash of dried oregano. Spread generous amount of the filling on four slices of crusty bread then top it with two slices of tomato and a slice of cheese each. Bake for three to four minutes or until the cheese has melted.
Original French Dip Sandwich
Dipping a roast beef sandwich in a baguette is a known classic American cuisine despite the name. It’s origin dates back in the early 1900s where two restaurants in Los Angeles claim that they are the birthplace of the sandwich. While the mystery remains unresolved, the French dip sandwich continues to make deli lovers line up just to get a hold of these well-loved meals.
To substitute the “juice” of the meat, heat a can of beef consomme and a cup of water together to make the beef broth richer and tastier. Warm the thinly sliced roast beef by placing it in the beef broth for about three minutes before arranging it on hoagie rolls topped with Provolone cheese.
Reuben Sandwich From Zingerman’s Deli
For 30 years, Zingerman’s Deli has been serving delicious sandwiches and that includes the Reuben Sandwich, a classic corned beef meat with tangy sauerkraut and tasty cheese. This recipe, which was also featured in the Food Network, doesn’t stay far from the original and adds the sour rye bread for added comfort.
To make the sandwich, add crunch to the rye by baking it for 15 minutes in the oven. Whip up an easy Russian dressing by combining mayo, chili sauce, sour cream, parsley, onion, dill pickle, half a teaspoon lemon juice, horseradish and Worcestershire sauce. Arrange the sandwich by spreading the dressing on slice and layering the other slice with corned beef, sauerkraut, and Swiss cheese.
Turkey Club Panini
This recipe combines good old Texan bread, deli turkey, and the very important bacon. Add in a couple of veggies like tomatoes and olive oil, Swiss cheese and mayo, then you are good to go. Make sure to cook until crispy and the cheese has melted for ooey, gooey goodness.