Baked Sandwiches


As the weather cools down we habitually turn to soups, chili’s and stews to help keep us warm. Today I have a recipe idea for you that will add versatility to your fall and winter menu’s and protect your sanity from the kiddos walking in the house and turning their noses up at…yet another… pot of soup. My kids love these sandwiches and we have fun thinking up different combinations to try. They usually just pick their favorite kind of soup to go with it and voila! I’ve got dinner checked off the to do list in a hurry (which TOTALLY works for me)!  On top of that, and you can keep this little tidbit of information to yourself if you so choose, these sandwiches are SUPER easy to throw together and the clean up time is almost non-existent.

There are a ton of options with these so I’m just going to list some of our favorites. Feel free to get as creative as you’d like, but keep in mind the higher you stack it, the more calories you add to your daily intake as well. Try to avoid high calorie spreads  and moderate how much cheese you add, stick to a variety of colorful veggies to add flavor.

No matter what kind of sandwich you are making, you’ll start it the same way. I always use a loaf of whole wheat french bread, but then again, I’m feeding an army.  If you don’t have a crowd at your house you can use hoagie rolls as well, or you could use the french bread and have leftovers (cause they are yummy the next day too).

Start by cutting the loaf of french bread in half, lengthwise. Next you’ll need to hollow it out so you can fit all the fillings in. To do this, remove the soft  fluffy  part of the loaf until you only have about an inch of bread surrounding the outside walls. Do this to both halves of the loaf.  At this point, I take 2 wedges of light laughing cow cheese and spread them, one on each half of the loaf, to prevent the veggies from making the bread soggy while it’s in the oven.

Mediterranean Melt

  • 2 wedges of light Mozzarella  and Sun-dried Tomato flavor Laughing Cow Cheese
  • 2 Grilled Chicken Breasts,sliced thinly
  • 1 Tomato, sliced
  • Red Onion slices, to taste
  • 12 Artichoke Hearts, drained and quartered
  • 1/2 cup Olives, sliced
  • 2 cups Spinach


  • 2 wedges of light Swiss flavor Laughing Cow Cheese
  • Lean Turkey Deli Meat
  • 4 slices of Turkey Bacon, cooked until crisp
  • Tomato, washed and sliced
  • Romaine or Green Leaf Lettuce Leaves, washed, dried and shredded
  • Avocado, sliced
  • 2 slices of Mozzarella Cheese, halved
As you can imagine, my kids like a “plain” sandwich every now and then. By plain they mean just meat n’ cheese.  Their favorite is below…and it’s rather….well, plain.

Meat n’ Melty Cheese

  • Lunch meat
  • 2-3 slices of Cheese, halved
  • Pickle slices
  • Mustard
After you’ve filled each sandwich to the brim with yumminess, wrap it completely in tin foil, place it on a cookie sheet and bake it for a half hour in a 350 degree oven to heat through.  Enjoy!

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