Sandwiches range from simple grilled cheese to layered club sandwiches, and each popular type balances bread, filling, and texture in its own way. This practical guide shows you how to make four favorites—grilled cheese, BLT, tuna salad, and a turkey club—with straightforward ingredients and tips for serving them fresh.
Ingredients
- For grilled cheese (1 sandwich): 2 slices sourdough or sandwich bread; 2 slices cheddar, about 2 ounces; 1 tablespoon softened butter.
- For a BLT (1 sandwich): 2 slices toasted bread; 3 slices cooked bacon; 2 tomato slices; 2 lettuce leaves; 1 tablespoon mayonnaise; black pepper to taste.
- For tuna salad sandwiches (2): 1 can tuna, about 5 ounces drained; 2 tablespoons mayonnaise; 1 tablespoon finely chopped celery; 1 teaspoon lemon juice; 4 slices bread; salt and pepper to taste; optional 2 lettuce leaves.
- For a turkey club (1 sandwich): 3 slices toasted bread; 3 ounces sliced cooked turkey; 2 slices cooked bacon; 1 lettuce leaf; 2 tomato slices; 1 tablespoon mayonnaise.
- Optional for serving: pickles, potato chips, cut vegetables, or a cup of soup.
Instructions
- Make the grilled cheese. Spread butter on one side of each bread slice. Place one slice butter-side down in a skillet over medium-low heat. Add the cheddar and top with the second slice, butter-side up. Cook for 3–4 minutes, until the bottom is golden. Flip carefully and cook another 3–4 minutes, until the bread is browned and the cheese has melted. Lower the heat if the bread browns before the cheese softens.
- Make the BLT. Cook bacon in a skillet over medium heat, turning as needed, until crisp; drain on a paper towel. Toast the bread and spread mayonnaise on one side of each slice. Layer lettuce, tomato, and bacon on one slice, season the tomato lightly with pepper, and top with the second slice. For a less slippery sandwich, place lettuce between the bread and tomato.
- Mix the tuna salad. Drain the tuna well and flake it in a bowl with a fork. Stir in mayonnaise, celery, and lemon juice. Season with salt and pepper, tasting before adding much salt because canned tuna can already be salty. Divide between two bread slices, add lettuce if desired, and close with the remaining slices.
- Assemble the turkey club. Spread mayonnaise on one side of each toast slice. On the first slice, layer turkey, lettuce, and tomato. Add the second slice, mayonnaise-side down, then top it with bacon and the final slice, mayonnaise-side down. Press gently and secure with toothpicks if needed. Cut into halves or quarters with a sharp serrated knife.
- Serve promptly. Cut sandwiches just before eating. Serve the grilled cheese hot so the cheese stays gooey, and serve the cold sandwiches chilled or at cool room temperature rather than leaving them out for an extended period.
Tips
- Choose bread to suit the filling: sturdy sourdough works well for grilling, while soft sandwich bread makes an easy BLT or tuna sandwich. Toast bread for juicy fillings to help prevent sogginess.
- For grilled cheese, use medium-low heat and let the pan warm before adding the sandwich. A very hot pan can burn the bread while leaving the cheese unmelted.
- For a lighter tuna salad, replace up to half the mayonnaise with plain Greek yogurt. Add it gradually so the mixture remains creamy rather than wet.
- Cook bacon until crisp and drain it well. If cooking it ahead, refrigerate it promptly; do not leave cooked bacon or assembled sandwiches at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
Serving Suggestions
Pair a grilled cheese with tomato soup, or serve a BLT with potato chips and crunchy pickles. Tuna salad is good with carrot sticks, cucumber, or a leafy side salad. A turkey club makes a satisfying lunch with fruit or a cup of soup. For a mixed sandwich platter, cut each sandwich into smaller pieces and label fillings so guests can choose easily. Keep cold sandwiches refrigerated until serving and replenish a platter in small batches.
Variations
Swap cheddar in the grilled cheese for Swiss, provolone, or a combination of cheeses; add a thin layer of mustard or a few slices of tomato, but avoid overfilling. For a BLT variation, add sliced avocado or use arugula in place of lettuce. Stir chopped dill pickles, a little Dijon mustard, or finely chopped red onion into tuna salad. For the club, replace turkey with cooked chicken or add a slice of ham. Use whole-grain bread, a roll, or a wrap where it suits the filling. If you use raw or ready-to-eat ingredients, keep them separate from raw meat and follow package storage directions.
Storage and Reheating
These sandwiches taste best freshly assembled. Refrigerate tuna salad in a covered container at 40°F (4°C) or below and use it within 3–4 days; assemble sandwiches shortly before serving. Keep cooked turkey and other perishable fillings refrigerated, and use opened or prepared deli meats within 3–5 days, or sooner if the package says so. Store assembled cold sandwiches in an airtight container and eat within 24 hours for best texture. Refrigerate leftovers within 2 hours of preparation, or within 1 hour in temperatures above 90°F (32°C). Discard food left out longer.
Reheat grilled cheese in a skillet over low to medium-low heat for a few minutes per side, turning once, until hot and crisp; a toaster oven also works. Avoid microwaving if you want crisp bread. BLTs, tuna sandwiches, and turkey clubs are generally best served cold and should not be reheated once assembled. If reheating cooked leftovers that contain meat, heat them to 165°F (74°C), measured with a food thermometer.
Frequently Asked Questions
What are some of the most popular types of sandwiches?
Common favorites include grilled cheese, BLT, tuna salad, turkey club, ham and cheese, egg salad, and peanut butter and jelly. The best choice depends on whether you want a hot, crisp sandwich or a quick cold one.
How do I keep a sandwich from getting soggy?
Toast the bread, drain wet ingredients such as tuna, and pat tomato slices dry. Put lettuce or another sturdy barrier between moist fillings and the bread, and assemble close to serving time.
Can I make these sandwiches ahead?
You can prepare tuna salad and cook bacon ahead, then store both covered in the refrigerator. Assemble shortly before eating for the best texture; a fully assembled sandwich can become soft as its fillings sit against the bread.
What cheese melts best for grilled cheese?
Cheddar, American, Monterey Jack, and provolone all melt well. A combination of a flavorful cheese and a softer, quick-melting cheese can give you both good flavor and a smooth center.
Can I freeze sandwiches?
Grilled cheese can be frozen after cooking, though the bread may lose some crispness; thaw it in the refrigerator and reheat in a skillet or toaster oven. Avoid freezing sandwiches with lettuce, fresh tomato, or mayonnaise-based tuna salad because these ingredients can turn watery or separate.
How can I tell when bacon is safely cooked?
Cook bacon until it is browned and crisp to your preference, turning it as needed. If you are cooking raw turkey or chicken for a filling rather than using ready-to-eat cooked meat, cook poultry to 165°F (74°C) at its thickest point and verify with a food thermometer.