Butter Bread Sandwiches for the Whole Family
With Labor Day now behind us, back-to-school season is officially here! While thinking up creative school lunches for your kids, go ahead and treat yourself to a delicious sandwich too, using Martin’s Butter Bread.
Martin’s Old-Fashioned Real Butter Bread is perfect for the whole family! Kids love the buttery taste and soft texture, while parents appreciate the high-quality ingredients and nutritional value that goes into this great product. Learn more about Martin’s Butter Bread here.
Butter Bread isn’t just for kids—check out the below three delicious “grown up” sandwiches you should be enjoying this fall!
This warm and melty grilled sandwich is made with creamy Havarti cheese, thick-cut turkey, sweet or savory spread, bacon, and arugula, all on Martin’s Old-Fashioned Real Butter Bread. These few simple ingredients create a great, complex flavor profile. For an added twist, you can also enjoy this sandwich cold (just skip the last few steps).
- 2 Slices Martin’s Old-Fashioned Real Butter Bread
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Your Favorite Jam or Spread (see options below)
- 2 Ounces Creamy Havarti, sliced or shredded
- 2-3 Slices Thick-Cut Turkey
- 3-4 Slices Bacon, cut in half
- 1/4 Cup Arugula
Cook bacon in a medium skillet until fully cooked. Remove from heat and set aside on a paper towel-lined plate to drain.
Spread a tablespoon of your favorite jam or spread on each slice of Butter Bread. Some great options include creamy Caesar dressing, roasted garlic and onion jam, or apricot jelly with caramelized onions. Pick something according to your desired flavor profile (sweet vs. savory), i.e. whatever you are feeling at the moment. ☺
Top with arugula, turkey, bacon, and havarti cheese.
Butter the outside of both sides of the (if desired, or if grilling in a skillet).
Grill sandwich using a panini press or medium skillet while pressing down on the top of the sandwich.
Cook until golden brown on both sides and cheese is melted.
Cut in half and serve warm.
Recipe adapted from: www.adishofdailylife.com
Bold flavors like rosemary-crusted goat cheese, apple, arugula, and honey give this ham sandwich an autumn upgrade! Use toasted butter bread for an extra bit of crunch. You can easily turn this “grown up” sandwich into a kid-friendly version by substituting a few of the ingredients.
- 2 Slices Martin’s Old-Fashioned Real Butter Bread, toasted
- 1/2 Tablespoon Olive Oil
- 3-4 Slices Thick-Cut Honey Ham
- 1/2 Apple, sliced
- 1/2 Tablespoon Honey
- 1/4 Cup Baby Arugula
- 2-3 Ounces Rosemary-Crusted Goat Cheese, sliced
- 1/4 Lemon
- 1 Dash Salt
- 1 Dash Black Pepper
Drizzle the inside of each slice of Butter Bread with olive oil.
Add ham, apple slices, and a drizzle of honey to one slice of bread.
Add the arugula, rosemary goat cheese and the juice from one lemon wedge to the other half; sprinkle with salt and pepper.
Sandwich the two sides together, cut in half, and serve immediately.
Recipe adapted from: www.thespruce.com
Get your daily dose of veggies with this delicious rotisserie chicken sandwich topped with lemon juice and olive oil-marinated zucchini ribbons and red onion, plus some fresh parsley, lettuce, and toasted almonds. Soft, untoasted butter bread is the perfect vehicle for this flavorful creation!
- 8 Slices Martin’s Old-Fashioned Real Butter Bread
- 1 Zucchini
- 1/4 Red Onion, thinly sliced
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- Salt and Pepper
- 1 Pound Cooked Rotisserie Chicken
- 1/4 Cup Toasted Almonds, chopped
- 1/4 Cup Fresh Parsley
- 4 Leaves Romaine Lettuce (optional)
Slice zucchini into ribbons with a vegetable peeler. Combine with sliced red onion, lemon zest, lemon juice, and olive oil. Season with salt and pepper and set aside to marinate for about 30 minutes.
Meanwhile, shred rotisserie chicken. (Alternatively, season 1 pound chicken cutlets with salt and pepper and broil until cooked through.)
Add shredded chicken to marinated zucchini along with chopped toasted almonds and fresh parsley.
Build four sandwiches with the chicken mixture (including juices) and romaine lettuce leaves, if using.
Recipe adapted from: www.marthastewart.com
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