Teriyaki Beef Banh Mi with Sesame Cucumber Salad

Teriayki Beef Banh Mi with Sesame Cucumber Salad

July 22nd 2011By Jamie Geller

This tasty meal is a take on a traditional Vietnamese sandwich and a great way to use leftover beef you grilled the night before. If you don’t have any leftovers, simply grill skirt steak or flank steak marinated in teriyaki sauce and cool completely. This sandwich would be great with rotisserie chicken as well!


Strawberry Sorbet


Step Up your Sandwich Game: 8 Sandwiches to Try

short rib slider

October 29th 2014By Rivka Lieberman


Smoked Salmon Sandwiches

salmon tea sandwich

July 13th 2011By Jamie Geller

Cocktail Breads are one-pound loaves approximately twelve inches long containing 43 useable mini slices, measuring 2" x 2" x ¼" thick.


Smoked Salmon and Cucumber Rusks with Creamy Mustard and Dill Sauce

cucumber and salmon sandwich

October 24th 2014By Shira Buzelan

Cucumber and smoked salmon play center stage in this sandwich with just the right sauce to dazzle it up.


Smoked Mozzarella Watermelon Pumps

Smoked Mozzarella Watermelon Pumps

July 4th 2011By Joy of Kosher


Red Pepper and Pesto Tea Sandwiches

pesto tea sandwich

July 13th 2011By Jamie Geller


Piri Piri Chicken Salad Sandwiches

piri piri chicken salad-wide

November 4th 2014By Chef Tami Weiser

Making a fun mayonnaise is an easy way to perk up an old standby like chicken salad. Piri piri, sometimes called the African birdseye chili, is a chili pepper from the southern part of that continent and proud member of the hotter-than-heck family of peppers. My version is toned down considerably, with roasted poblanos. The dish offers a crunch from peanuts, often used in southern and central African cuisine, and a sweet bite of golden raisins, showing off a pinch of the complexity found in pan-Indian curries. And it’s all tucked in one delicious little sandwich.


Peanut Butter and Jelly Crunch with Blueberry Lemonade

Peanut Butter and Jelly Crunch with Blueberry Lemonade

December 14th 2010By Jamie Geller


Make Your Own Eggplant Parmesan Sandwiches

Make your own Eggplant Parmesan Sandwiches

September 17th 2013By Tamar Genger MA, RD

My family likes any night that is make your own. I prepare all the ingredients for them and then they assemble it the way they like it. We recently got into eggplant and these sandwiches were a no brainer that everyone enjoyed. I added some crisped veggie Italian sausages for some protein and kale was served on the side or in the sandwich.


Hearty Onion-Veggie Sandwich

Hearty Onion-Veggie Sandwich

November 14th 2011By Joy of Kosher


Grilled Vegetable Wraps with Creamy Coleslaw

Grilled Vegetable Wraps with Creamy Coleslaw

August 17th 2014By Jamie Geller

Cream cheese on whole wheat bread is a lunch fave with the kiddies but I am always looking for ways to squeeze more veggies into their diets. Mommas out there, I know you hear me. I sometimes add sliced cukes (tomatoes just make the sandwich too soggy for school) but now I like adding leftover grilled veg from last night’s supper. If you wrap it all up in a tortilla it makes it fun for the kids and feels slightly more gourmet than your standard sandwich cut on the diagonal (I do this when I’m feelin’ fancy). To save time, purchase your vegetables already grilled from your local supermarket.


Grilled Herbed Veggie Chicken Sandwich

Grilled Herbed Veggie Sandwich

October 7th 2013By Joy of Kosher

Try this grilled vegetable sandwich for you or for company. Once you make the veggies it is easy to put together for anytime.


Greek Style Grilled Cheese Hoagies with Scallions

greek grilled cheese

July 11th 2014By Chef Tami Weiser

This grilled cheese is perfumed with Mediterranean herbs and flavored with Greek cheeses, but it’s really all about the grilled scallions, which become soft and sweet and luscious. After I flip the cheesy top slice onto the cheesy scallion slice, I usually smoosh it all down with a big flat spatula (a fish spatula works well) and then broil for another 15 to 20 seconds to get the ultimate crispy crunch and super melt. But my homey method isn’t very pretty, so the photograph shows the sandwich made the neat way. Either way is delicious. Because the scallions are so mild, this is a very kid-friendly recipe, and you can make some with a milder cheese for your more timid eaters (try Swiss or even mozzarella, but note that these cheeses melt much, much faster than the more solid cheeses, so stand guard at the oven).


Druze Laffa with Preserved Lemons, Cucumber and Labneh

cucumber laffa sandwiches

October 31st 2014By Shira Buzelan

This unique Middle Eastern combination of Laffa, Labne and cucumbers makes the ultimate upgraded cucumber sandwich. Perfect to pack for a picnic or for lunch, this sandwich will satisfy all your senses.


Cucumber and Watercress Tea Finger Sandwiches

Cucumber and Watercress Tea Sandwich

July 13th 2011By Jamie Geller


Chunky Tuna Sandwiches

Chunky Tuna Sandwich

July 13th 2011By Jamie Geller


Blueberry and Cheese Quesadillas

Blueberry Cheese Quesadilla

July 15th 2014By Jamie Geller

My Blueberry and Cheese Quesadillas make for a lovely summer lunch. Filled with blueberries, sliced peaches, goat cheese, red onion and thyme you can savor them warm or at room temp. In Israel (or anywhere else for that matter) you can skip the blueberries and instead add sliced plums, strawberries or even pitted cherries.


Avocado, Egg and Tomato Sandwich with Pesto Mayo

avocado tomato sandwich

January 13th 2014By Ronnie Fein

The crunchy bread, the soft fried egg and the creamy avocado come together with a pesto mayo to finish it off and make this the best sandwich you will have. Perfect for any time of day and for any occasion.


Avocado Egg Salad

avocado egg salad

October 29th 2014By MeganWolfRD

This recipe uses both whole eggs and egg whites, and swaps traditional mayonnaise for guacamole. The combination of healthy fats and protein, this is sure to be a filling lunch or light dinner.