Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious. 🙂 

   One of the great things about this recipe is that the chicken is cooked in the crock pot. It’s a great way to slow cook while you can go about your day. At the last minute you stir in your favorite Caesar dressing and dinner is done!

   All you need for these heavenly wraps are large flour tortillas, (a spinach tortilla would be even better!) green leaf lettuce, shredded Parmesan cheese and the Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

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Crock Pot Chicken Caesar Wraps

These Crock Pot Chicken Caesar Wraps are filled with tender Caesar chicken, fresh lettuce, and Parmesan in every bite.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on low heat 3 to 4 hours. OR on high heat for 2 hours. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

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It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture piled inside French bread. Holy moly, so good! It’s even better if you use my homemade French bread recipe!

STUFFED FRENCH BREAD

Another reason I love this comforting stuffed bread so much is that it’s one of those easy 30-minute meals. Perfect for those tired, stressful, I-don’t-feel-like-cooking nights. 🙂 The beef mixture requires a skillet prep of around 20 minutes, then you pop it in the oven for another 10 or so. After that, you’re on your way to a crispy on the outside, soft on the inside, delicious hot sandwich!

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 1/2 cups freshly grated cheddar cheese
• 1/2 Tablespoon freshly chopped parsley (optional)

Instructions

Preheat the oven to 350 degrees F.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.

Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

Set the two halves of French bread onto a large baking sheet. Set aside.

Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Stuffed French Bread

French bread stuffed with a cheesy and flavorful hamburger mixture. Slice into pieces and serve like sandwiches!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion (or freshly diced white onion)
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup (or cream of mushroom or chicken soup)
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon each of salt and pepper
• 1 ½ cups freshly grated cheddar cheese
• 1/2 Tablespoon chopped parsley optional

Instructions

• Preheat oven to 350° F.
• Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
• Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

  Set the two halves of french bread onto a large baking sheet. Set aside.
• Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.
• Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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If you find yourself with a fridge full of Thanksgiving leftovers, my Turkey Cranberry Sliders will be your saving grace. After a big holiday feast, some might wonder how to keep the celebration going with the extra turkey and cranberry sauce leftover. These Thanksgiving leftovers sliders are the perfect solution! Not only are they quick and easy to make, but they’re also bursting with flavors that capture the essence of the holidays. They’re so tasty and satisfying that you might find yourself making these well into the holiday season, long after the turkey and cranberry sauce have disappeared. This homemade turkey and cranberry sliders recipes shines as leftovers or as a main dish for your Thanksgiving spread.

TURKEY CRANBERRY SLIDERS

The beauty of these sliders lies in their simplicity and versatility. Using Hawaiian sweet rolls or any leftover rolls gives them a soft base that complements the savory turkey and sweet cranberry sauce. Layered with melted Mozzarella cheese and brushed with a flavorful butter glaze, every bite is packed with warmth, creaminess, and holiday cheer.

These sliders can work for many occasions stretching beyond Thanksgiving and Christmas. Hosting guests over the holiday weekend? Make a big batch of these to feed a hungry group. Need something to take to a potluck? These sliders transport easily and stay warm for a while. Best of all, the dish is incredibly customizable. Swap out the cheese or add more toppings to suit your personal preferences. Make a batch, sit back, and watch them disappear, because with these sliders on the table, the holiday cheer will last long after Thanksgiving has ended!

Find my expert tips on how to make turkey cranberry sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Turkey Cranberry Sliders Recipe:

• Quick and Easy Holiday Recipe: Perfect for using Thanksgiving leftovers, these sliders come together in under 30 minutes for stress-free entertaining.
• Classic Thanksgiving Flavors: Sweet Hawaiian rolls, savory stuffing, tender leftover turkey, tangy cranberry sauce, and gooey mozzarella capture the best of the holiday in every bite.
• Family- and Crowd-Pleasing: Ideal for holiday parties, post-Thanksgiving brunch, or game day, these sliders are sure to be a hit with adults and kids alike.
• Buttery, Flavor-Packed Topping: A mixture of melted butter, honey mustard, Worcestershire sauce, and minced onion adds rich, festive flavor.
• Festive Presentation: Topped with poppy seeds and fresh chives, these sliders look as good as they taste on your Thanksgiving table.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any homemade dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey, shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter, melted
• 1/2 Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• 1/2 Tablespoon dried minced onion
• 1/2 teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.

Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.

Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.

Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.

Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

Servings

This recipe yields 12 sliders, making it perfect for feeding a small crowd or family. With 6 servings in total, each person can enjoy two satisfying sliders, just the right portion for lunch, dinner, or even a hearty snack.

Serving Suggestions

These mini sandwiches are versatile and can be enjoyed in various ways. Here are some ideas to elevate your meal:  

Pair with a Side Salad: A crisp green salad with a light vinaigrette can balance the richness of the sliders.  

Serve with Sweet Potato Fries: Keep the holiday flavors going by serving these with a side of baked or fried sweet potato fries.  

Holiday Brunch Option: These sliders also make a fantastic addition to a holiday brunch spread. Serve them alongside scrambled eggs, fruit, and mimosas.

Storage and Reheating

These sliders taste best fresh from the oven, but they also store well. If you have leftovers follow these tips:  to store, place any leftover sliders in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm individual sliders in the microwave for 20 to 30 seconds or reheat them in the oven at 350 degrees F for about 8 minutes to restore their original flavor and texture.

These sliders also make a great meal-prep option if you want to prepare them ahead of time. Simply assemble the sliders, cover them tightly with foil, and refrigerate them overnight. When you’re ready to serve, pop them in the oven as directed.

Holly’s Tips for The Best Turkey Cranberry Sliders:

• Choose The Right Rolls: Hawaiian sweet rolls add a touch of sweetness that pairs perfectly with cranberry sauce, but any soft, sturdy dinner roll works.
• Warm Leftovers: Gently warm the turkey and stuffing before assembling to ensure the sliders heat evenly and the cheese melts beautifully.
• Don’t Overfill: Too much layering can make the sliders difficult to handle and less evenly cooked.
• Brush The Tops Generously: The butter, honey mustard, and Worcestershire mixture keeps the tops golden, flavorful, and slightly crisp.
• Watch The Bake: Remove the foil for the last 2 minutes to lightly brown the tops. Keep an eye so they don’t burn.
• Customize The Cheese: Mozzarella melts well, but Havarti, Monterey Jack, or mild Cheddar are tasty alternatives.
• Garnish For Flair: Poppy seeds and fresh chives add a festive touch that makes your sliders look as good as they taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Thanksgiving Leftovers Panini next.

Wanting something a little different? My Ham & Turkey Panini Melt is another delicious holiday sandwich.

Can’t get enough of Cranberry? My Cranberry Fluff makes for a sweet holiday side dish filled with homemade whipped cream, cranberries, and marshmallows.

Looking for more fall recipes? My sweet and fluffy Pumpkin Cornbread is a delicious fall twist on classic cornbread. Serve it with a bowl of chili or soup!

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Turkey Cranberry Sliders recipe? 🍽️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TurkeyCranberrySliders #ThanksgivingRecipes #LifeInTheLofthouse

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Turkey Cranberry Sliders

With every bite of these Turkey Cranberry Sliders, you’ll experience savory turkey, stuffing, sweet cranberry sauce, and buttery rolls. These mini sandwiches are amazing!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey breast shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter melted
• ½ Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• ½ Tablespoon dried minced onion
• ½ teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.
• Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.
• Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.
• Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

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I believe everyone has their own special way to make chicken salad. The varieties are endless and definitely delicious. I like mine pretty simple, and without any nuts, like a lot of recipes have.

Today, I’m sharing my favorite way to make it. My chicken salad is cool, refreshing and so flavorful. It’s the perfect recipe for summer time! One of my favorite ways to enjoy it is between a soft buttery croissant.

These Chicken Salad Croissant Sandwiches are amazing. They make for a great summer lunch or dinner, but I make them year round because we love them so much.

My main advice is to prepare the chicken salad at least 4 to 6 hours in advance. Overnight is even better! This way all the flavors have a chance to really develop. It’ll be worth the wait. I promise. 😉

LOVE SANDWICHES? HERE ARE MORE RECIPES YOU MAY LIKE:

20+ Delicious Sandwich and Wrap Recipes

Club Sandwiches

Chicken Caesar Sandwiches

Monte Cristo Sandwiches

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Chicken Salad Croissant Sandwiches

Creamy and flavorful chicken salad tucked inside soft, buttery croissants for the ultimate sandwich!

Prep Time 4 hours hours 20 minutes minutes

Servings 8

Ingredients

• 1 ½ pounds cooked, shredded chicken
• 1 ½ cups chopped celery
• 1 ½ cups red grapes halved
• 2 green onions thinly sliced
• 1 cup mayonnaise
• 1/4 cup sour cream or ranch dressing
• 2 Tablespoons fresh dill chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• juice of 1 small lemon
• 8 croissants

Instructions

• Add the shredded chicken, celery, grapes, and green onion to a large bowl. Toss to combine. Set bowl aside.
• In a small bowl, add the mayonnaise, sour cream, dill, salt, pepper, and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.
• Cover and refrigerate at least 4 hours.
• Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Notes

*Chicken salad stays good covered in fridge for up to 4 days. 

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This recipe for Breakfast Sliders is so delicious and simple to make! The aroma of breakfast being made in the morning can’t be beaten. These little sandwiches have everything that you could possibly want with your morning cup of coffee. Melty cheese, eggs, sausage, and country gravy bookend by fluffy crescent dough.

I think the best part about this recipe is that it makes so many! You could feed a small hungry army, or a hungry family like mine. These are a guilty pleasure of mine, so I’m definitely known to have a few myself. You won’t see me at a fast food joint in the mornings anymore now that I have this recipe!

EGGS

I recommend scrambling the eggs. You can also use scrambled egg whites for a healthier option.

PROTEIN OPTIONS

I love making these with turkey sausage patties to keep the calories lower. If you’re not worried about that then use regular pork sausage. They are also delicious with bacon! You can try a plant-based breakfast sausage for a vegetarian option as well.

ADD SOME HEAT

Sprinkle on some shredded pepper jack cheese, and a pinch of red pepper flakes to add some heat!

ENJOY THIS RECIPE?  HERE ARE A FEW MORE DELICIOUS BREAKFAST OPTIONS!

Scrambled Egg Breakfast Muffins – Protein packed muffins made with scrambled eggs, cheese, ham, and peppers.

Bacon and Queso Breakfast Tacos – Tortillas loaded with bacon, eggs, potatoes, and delicious Queso.

Blueberry Breakfast Cake – A buttermilk based cake loaded with blueberries that pairs very well with a cup of morning coffee.

Cinnamon Roll Pancakes – Fluffy pancakes with a cinnamon and sugar swirl topped with a cream cheese glaze.

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Breakfast Sliders

These delicious Breakfast Sliders are layered with egg, cheese, sausage, and country gravy!

Prep Time 30 minutes minutes

Ingredients

• 2 cans (8 ounces, each) refrigerated crescent roll dough sheets
• 3 large eggs scrambled
• 1 cup shredded Colby-Jack cheese
• 12 small turkey sausage patties cooked
• 1 cup country gravy

Instructions

• Heat oven to 375°F. Grease 2 large baking sheets with cooking spray. Remove dough from both cans. Unroll dough onto the prepared cookie sheets. Using 2-inch-round cookie cutter, cut 12 rounds from each can to make a total of 24 rounds.
• Bake dough rounds for 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.
• To make each slider, top each of the 12 baked crescent rounds with 2 tablespoons scrambled eggs, a sprinkle of cheese, 1 sausage patty and 1 tablespoon country gravy. Top with the other 12 crescent rounds. Serve warm and enjoy!

Notes

Nutrition Info: 1 slider = 268 calories / 16 fat / 19 carbs / 13 protein 

Recipe yields 12 sliders total. 

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When the restaurant chain Zupas came to town, I had to head there to give it a try. I ordered the Pesto Chicken Sandwich and fell madly in love. It was one of the best things I had eaten in a while. It was so good I decided to make my own at home, with my own little twist, and that’s when these Pesto Chicken Croissants were born. They are absolute heaven and so easy to assemble!

PESTO CHICKEN CROISSANTS

All the flavors from the tender chicken breast, tomato, cheese and creamy pesto will ignite your palate in a beautiful way! Everything is perfectly balanced and stuffed between a buttery croissant. If you’ve never tried having a sandwich made with a croissant, it will soon become your go-to for sandwich making. 

INGREDIENTS

The following is the complete list of ingredients needed to make this fabulous sandwich:

• cooked, shredded chicken breast
• basil pesto
• lite mayo or plain Greek yogurt
• salt and black pepper
• 4 croissants
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced
• 8 ounces mozzarella, sliced

PESTO CHICKEN CROISSANTS

Mix the basil pesto, Greek yogurt, (or mayo, if using) salt and pepper together until combined. Slice the croissant rolls in half. Divide the pesto chicken mixture evenly between all the croissants. Add slices of tomato and one slice of mozzarella cheese to each. Place top half of croissants on top and serve!  

CHICKEN

Bake 2 to 3 chicken breasts in the oven at 450 degrees F. for 15 to 18 minutes. The final cooking time really depends on how thick the chicken breasts are. The internal temperature of the chicken needs to reach 165 degrees F.

You can also use a rotisserie chicken for this recipe. Just pull off all that tender meat and shred. Leftover cooked chicken breast also works great!

PESTO SAUCE

If you are feeling the inspiration to make homemade pesto then this sandwich would taste even better! But store-bought pesto works awesome too.

This recipe is amazing for lunch any day of the week. I love to make these for a picnic out with my family. If I am having a few girlfriends over for lunch I like to make these to serve for everyone. These are truly always a hit!

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE SANDWICHES!

Sweet BBQ Beef Sandwiches – Tender beef cooked in a sweet and tangy BBQ sauce and root beer.

Chicken Caesar Sandwiches – Slices of chicken with a creamy Caesar dressing and veggies on a ciabatta roll.

Club Sandwiches – A double decker sandwich loaded with ham, turkey, bacon, tomatoes, lettuce, and Colby-jack cheese.

Chicken Salad Croissant Sandwiches – Tender chicken salad with juicy grapes and crunch celery tossed in and served in croissants.

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Pesto Chicken Croissants

Pesto Chicken Croissants are filled with creamy pesto chicken, slices of tomato, mozzarella cheese, and arugula.

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/2 cup basil pesto (I like the Barilla brand)
• 1/3 cup plain Greek yogurt (OR light mayo)
• salt and pepper, to taste
• 4 large croissants
• 8 thin slices Roma tomato
• fresh arugula or micro greens
• 4 slices fresh mozzarella cheese

Instructions

• Place the chicken, pesto and yogurt in a large bowl. Season with salt and pepper. Gently mix to combine.
• Slice the croissants in half. Divide the pesto chicken mixture evenly among the croissants and place on bottom halves. Add tomato, arugula and cheese to each croissant. Top with top halves. Serve and enjoy!

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To me, there’s nothing better than a delicious sandwich or wrap. They have all 3 macros combined into one tasty handheld meal. To celebrate my two favorite things to eat, I have gathered together 20+ Delicious Sandwich and Wrap Recipes. Now I have them all in one convenient place on the blog!

I have classics such as Turkey Ranch Club Wraps and Ham and Cheese Sliders to unique lunches like my Thanksgiving Leftover Panini and Monte Cristo Waffle Sandwich. Whatever mood strikes or whichever occasion you are getting ready for this set of recipes is the ultimate go-to.

CAN THESE 20+ SANDWICH AND WRAP RECIPES BE PREPARED AHEAD OF TIME?

If you are packing lunches for a day out of the house, or for many guests, then there are definitely a few selections that I would recommend preparing ahead of time. Some of my favorites when I am packing a picnic are my Strawberry Chicken Wraps. Perfect light, bright, and fresh wraps that go well with any outdoor scenery.

I also love to prepare my Chicken Salad Croissant Sandwiches for an afternoon outing. When I make these, I keep the chicken salad and croissants separate until I serve them. This way the bread stays firm and doesn’t get soggy.

ARE THERE ANY CARB-FRIENDLY SANDWICH OR WRAP RECIPES?

If you are trying to watch your intake of carbohydrates, I have a few recipes that will work just right for you. First, my Cheeseburger Lettuce Wraps will give you all the things that you love about eating a homemade grilled cheeseburger, without the bun. They are just as juicy and flavorful, only with less calories.

Next, I recommend P.F. Chang’s Chicken Lettuce Wraps. They don’t have a bun, but are absolutely amazing! I could eat them every single day and be completely satisfied.

CHICKEN BACON RANCH LETTUCE WRAPS

CROCK POT CHICKEN CHEESESTEAK SANDWICHES

BACON CHEESEBURGER WRAPS

TURKEY RANCH CLUB WRAPS

P.F. CHANG’S CHICKEN LETTUCE WRAPS

CLUB CROISSANTS

CHEESESTEAK SANDWICHES

MONTE CRISTO WAFFLE SANDWICH

CROCK POT CHICKEN CAESAR WRAPS

CHEESESTEAK SLIDERS

THANKSGIVING LEFTOVERS PANINI

CROCK POT SWEET BBQ BEEF SANDWICHES

CHEESEBURGER LETTUCE WRAPS

STUFFED FRENCH BREAD

CHICKEN STUFFED FRENCH BREAD

HAM AND CHEESE SLIDERS

STRAWBERRY CHICKEN WRAPS

STICKY CHICKEN FINGER WRAPS

CHICKEN SALAD CROISSANT SANDWICHES

CLUB SANDWICHES

GRILLED MOZZARELLA SANDWICHES

SLOW COOKER FRENCH DIP SANDWICHES

SLOPPY JOES

CRISPY SOUTHWEST CHICKEN WRAPS

 MONTE CRISTO SANDWICHES

YOU’RE IN FOR A TREAT WITH THESE EASY BEEF SANDWICHES

I am thrilled to share one of my favorite childhood recipes today. My Mom would make these for Sunday dinners all the time, and I always looked forward to them. Sweet BBQ Beef Sandwiches are juicy, packed with flavor, and worth the time it takes to slowly cook the meat. An easy combination of barbecue sauce and root beer, yes root beer, creates the yummiest sauce ever that coats the shredded beef.

BACK THAT RUMP UP, AND COOK IT!

Most of the work that goes into preparing these sandwiches is all in the cook time. 10 hours is what you need, but it is worth it. Low and slow is the name of the game when cooking roast.

This recipe calls for 2 pounds of rump roast, so this recipe feeds 8 very hungry humans. If you’re hosting a dinner for a larger crowd then I recommend doubling the recipe. You will need a second slow cooker, so if you don’t have two you might have to knock on a neighbor’s door and invite them over for dinner!

SIMPLE AND SENSATIONAL

You might be asking, ‘How easy is it to throw everything together?’ All you need is five minutes to spare to mix all the following items together into a slow cooker:

1. 2 Pounds of Rump Roast
2. 12 Ounces of Root Beef – Use your favorite brand of Root Beer but do NOT use diet root beer. You need the sugar in regular soda to make these sweet and delicious.
3. 1 (18 Ounce) Bottle of BBQ Sauce – I recommend using Sweet Baby Ray’s, but if you have a favorite brand, give it a try!

Once the beef is finished cooking, shred and serve on hamburger buns. I like to have a variety of chips on the side to serve with the sandwiches. The crunch adds a great contrast in texture. I like to throw a few potato chips on my sandwich for that little extra something special.

Similar Recipes

BBQ Beef Brisket Sandwiches: Tender brisket that has been slow cooked and smothered in a tangy BBQ sauce served on a hoagie bun.

Grilled Corn with Cilantro-Lime Butter: Delicious corn on the cob that has been grilled with a south of the border infused butter.

Teriyaki Chicken Kebabs: Tender pieces of chicken that have been marinated in teriyaki sauce and grilled with fresh chunks of pineapple and bell pepper.

Chili Cheeseburgers: Perfectly grilled burger patties smothered in chili and melted cheese.

Have you made this Sweet BBQ Beef Sandwiches recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQBeef #BBQBeefSandwiches #BarbecueBeefSandwiches #LifeInTheLofthouse

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Sweet BBQ Beef Sandwiches

Delicious shredded beef with a sweet and savory barbecue flavor. Serve inside hamburger buns for one delicious sandwich!

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Servings 8

Author Holly

Ingredients

• 2 pounds beef rump roast
• 12 ounces Root Beer soda (not diet)
• 1 bottle (18 ounces) barbecue sauce (we enjoy Sweet Baby Ray's BBQ Sauce)
• 8 hamburger buns

Instructions

• Place roast in the crock pot. Pour the root beer all over the roast. Cover with lid and cook on low heat 10 to 12 hours OR cook on High heat 7 to 8 hours.
• Carefully drain root beer from crock pot. Shred roast and remove any fat. Place shredded roast back in crock pot. Pour the barbecue sauce all over the meat. Stir. Cover with lid and cook 30 more minutes or until heated through.
• Serve in hamburger buns and enjoy!

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Preparing Thanksgiving dinner is a labor of love. The main bird is an all-day event, whether you bake, fry, or slow-cook the turkey. Then you have all the delicious side dishes that tie the Thanksgiving spread together. If you’re anything like my family, we’re always left with heaps of leftovers, and I don’t think any of it should ever go to waste. This Thanksgiving leftovers panini recipe provides the perfect solution.

This hot and pressed sandwich is so crave-worthy after the holiday because it incorporates classic Thanksgiving dishes into every single bite. The pressed ciabatta stands up to the layers of turkey breast, homemade stuffing, sweet and tart cranberry sauce, and creamy Muenster cheese. All the sides come together and become the star with each bite.

THANKSGIVING LEFTOVERS PANINI

There are no rules when it comes to this sandwich. Add any of your most loved leftovers inside! My favorites are turkey, stuffing, cranberry sauce, and cheese. I also like my panini with a side of warm gravy for dipping. It takes it to a whole other level of delicious! The next best thing about this sandwich is that all the ingredients were made the day before, making it easy to prepare. It will be on your plate ready to go in less than 20 minutes. All you need to do is assemble the sandwich in whatever order you desire then place it into a panini press. If you don’t own a panini press, heat a skillet with butter and use a heavy pan to press the sandwich down while it’s cooking.

Find my expert tips on how to make Thanksgiving leftovers panini below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Thanksgiving Leftovers Panini Recipe:

• Easy and Quick: Ready to go in under 20 minutes, making it an effortless way to enjoy Thanksgiving flavors without starting from scratch.
• Ultimate Comfort Food: Crispy, buttery bread holds layers of warm turkey, stuffing, cranberry sauce, and melty Muenster cheese.
• Flavor Explosion: Sweet, savory, and tangy flavors combine in every bite, transforming leftovers into something extraordinary. Kiss boring leftovers goodbye with this panini!
• Perfect for Dipping: Serve with warm turkey gravy for a delicious dunk that elevates each bite.
• Thanksgiving Comfort Food: This recipe prevents food from being wasted and is perfect for post-Thanksgiving lunches and dinners the week following the turkey holiday.

Ingredients

• 4 slices ciabatta, sourdough, or good quality bread
• 2 Tablespoons butter
• 1 ½ cups leftover sliced turkey  warmed
• 1/2 cup cranberry sauce
• 1 cup leftover stuffing/dressing warmed
• 4 slices Muenster cheese
• 1 cup leftover turkey gravy warmed

Instructions

Heat a panini press or large skillet over medium heat. Grease with non-stick spray.

To make the two paninis, butter one side of all 4 bread slices. Top 2 pieces of bread evenly with the turkey. Spread cranberry sauce over turkey. Top turkey with stuffing/dressing. Place 2 slices of cheese over stuffing. Top with remaining two buttered bread slices.

Place both sandwiches in preheated panini press or skillet. Cook for 2 to 4 minutes or until cheese has melted and bread is golden-brown. Serve immediately with warm gravy for dunking. Enjoy!

Servings

Yields: 2 servings.

Storage and Reheating

Wrap leftover paninis tightly in foil or plastic wrap and store in the refrigerator for up to 2 days, or freeze for up to 1 month (thaw overnight before reheating). To reheat, use a panini press or skillet over medium heat for 3–5 minutes until the cheese melts and the bread is crispy, or bake in a 350°F oven for 10–15 minutes, removing the foil the last 2 minutes for extra crispiness. Serve warm with Turkey Gravy for dipping.

Holly’s Tips for The Best Thanksgiving Leftovers Panini:

• Use Day-Old Bread: Slightly stale ciabatta or sourdough holds up better and crisps beautifully without getting soggy.
• Warm Your Leftovers: Gently reheat turkey and stuffing before assembling so the panini cooks evenly and the cheese melts perfectly.
• Don’t Overload: Layering is key. Too much filling can make the sandwich hard to press.
• Make It Your Own: Muenster melts beautifully, but Gruyère or Fontina also add rich, creamy flavor.
• Dipping Sauce: Warm gravy enhances every bite of these homemade paninis. Consider serving on the side instead of inside the panini to avoid soggy bread.
• Panini Press Tips: Don’t own a panini press? No problem! Heat a skillet with butter and press sandwiches gently with a spatula or another pan to mimic a panini press.

Frequently Asked Questions:

Similar Recipes

Can’t get enough of panini recipes? Give my Ham & Turkey Panini Melt a try.

Craving something similar? My Turkey Cranberry Sliders are another great way to use up Thanksgiving leftovers.

Hosting a party or relatives over the holidays? Serve my Monte Cristo Waffle Sandwiches for a delicious post-holiday brunch treat.

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Thanksgiving Leftovers Panini recipe? 🦃

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ThanksgivingRecipes #ThanksgivingLeftovers #LifeInTheLofthouse

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Thanksgiving Leftovers Panini

This Thanksgiving Leftovers Panini is a hot grilled sandwich that uses your holiday dinner leftovers!

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Servings 2

Ingredients

• 4 slices ciabatta, sourdough, or good quality bread
• 2 Tablespoons butter
• 1 ½ cups leftover sliced turkey  warmed
• 1/2 cup cranberry sauce
• 1 cup leftover stuffing/dressing warmed
• 4 slices Muenster cheese
• 1 cup leftover turkey gravy warmed

Instructions

• Heat a panini press or large skillet over medium heat. Grease with non-stick spray.
• TO MAKE 2 PANINI'S: Butter one side of all 4 bread slices. Top 2 pieces of bread evenly with the turkey. Spread cranberry sauce over turkey. Top turkey with stuffing/dressing. Place 2 slices of cheese over stuffing. Top with remaining two buttered bread slices.
• Place both sandwiches in preheated panini press or skillet. Cook for 2 to 4 minutes or until cheese has melted and bread is golden-brown. Serve immediately with warm gravy for dunking. Enjoy!

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If you love thick, crusty bread and warm deli sandwiches then you’re going to love this Chicken Stuffed French Bread! All you need is 5 simple ingredients and 25 minutes of your day to get these heavenly sandwiches made and ready to devour!

Simply slice the bread in half, mix together the shredded chicken, cheese, green onions and ranch dressing, then spread the mixture onto one half of the bread.

All that’s left to do is pop it into the oven for 10 to 15 minutes to warm up the bread and melt the cheese, and you’re done!

So little effort for a recipe with such satisfaction!

The only thing to keep in mind is that this recipe does require pre-cooked chicken.

Any leftover chicken you may have on hand comes in handy or you could use a rotisserie chicken that’s ready to be shredded and made into this lovely sandwich.

INGREDIENTS IN CHICKEN STUFFED FRENCH BREAD

Only 5 simple ingredients are needed to create these warm and decadent stuffed French bread sandwiches!

• French Bread: For ease, simply pick up a loaf at your local grocery store or bakery. You could also make some homemade French bread if you have the time.
• Chicken: cooked and shredded chicken breasts.
• Colby-Jack cheese: to make the chicken mixture extra creamy and savory.
• Green onion: for added flavor and color.
• Ranch dressing: what binds the mixture together and gives it that ranch flavor.

HOW TO STORE CHICKEN STUFFED FRENCH BREAD

These sandwiches taste best when eaten soon after making them, but if you would like to save them for leftovers you can wrap the sandwich up in plastic wrap or tin foil and place in the fridge for up to 2 days. Just note that the longer they sit in the fridge, the soggier the bread will get from absorbing the ranch in the meat mixture.

ALTERNATIVES FOR RANCH DRESSING

If you’re not a fan of ranch, or just don’t like the flavor it gives, here’s some other great options to try out:

• Greek yogurt: will add a little bit of a tangy flavoring to the mixture, but is still thick and creamy.
• Cottage cheese: goes well with chicken and cheese and will add in some extra saltiness. Keep in mind the presence of curds, so if you don’t like the texture, this may not be the best option.
• Sour cream: probably the best alternative. Nice and creamy and will pair perfectly with the other ingredients.
• Your favorite dressing: not a ranch fan? Try using thousand island or any creamy dressing!

If you liked this recipe, then you’ll like these similar ones too!

Stuffed French Bread: a cheesy and flavorful ground beef mixture stuffed between flaky and crispy French bread!

Fabulous French Bread: easy and delicious homemade French bread!

Buffalo Chicken French Bread Pizza: grilled chicken, ranch dressing and buffalo wing sauce on top of crispy French bread.

French Bread Rolls: soft, delicious and super easy dinner rolls.

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Chicken Stuffed French Bread

Chicken Stuffed French Bread is a creamy chicken mixture filled with ranch dressing, loads of cheese, and green onion.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1 ½ cups Colby-Jack cheese shredded
• 2 green onions sliced thin
• 1 to 2 cups ranch dressing

Instructions

• Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.
• Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.
• In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.
• Spread chicken mixture evenly over one half of bread. Top with other half.
• Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Notes

*Plan ahead! This recipe calls for pre-cooked chicken.

Serves: 4 to 6 

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I fell in love when I first made these French Dip Crescents about 8 years ago. You all know me and my love of crescent dough. I use it all the time.

French Dips are also something I adore. They are one of my favorite sandwiches. The two combined are spectacular. 🙂

These little French dips could not be any easier to make and would be perfect to serve for an easy lunch or dinner. I do suggest doubling or tripling the recipe if you’re feeding a crowd, because these little babies will go fast! 

MORE DELICIOUS RECIPES YOU MAY LIKE:

Slow Cooker French Dip Sandwiches

French Dip Sandwiches

Stuffed French Bread

French Onion Beef Casserole

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French Dip Crescents

French Dip Crescents are savory little beef sandwiches with melted cheese all wrapped up in warm and golden crescents!

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 8

Ingredients

• 1/2 pound deli roast beef thinly sliced
• 4 pieces Mozzarella string cheese cut in half
• 1 can (8 ounces) refrigerated crescent rolls
• 1 packet (1 ounce) Au Jus mix

Instructions

• Preheat oven to 375 degrees F.
• Separate crescent rolls into 8 triangles. Top each crescent with 2 slices of roast beef and one half piece of string cheese.
• Roll up and place on baking sheet. Bake for 16 to 18 minutes, or until golden-brown.
• While crescents are baking, make Au Jus mix according to package directions. Serve with warm french dip crescents.

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Ham and Cheese Sliders are savory baked ham sandwiches brushed with a tangy and buttery mustard poppy seed sauce. They’re so fast and easy to put together. Make these sliders and you’ll never want to go back to those plain (and boring) ham and cheese sandwiches again!

HAM AND CHEESE SLIDERS

These sliders have been a family favorite for years. I’ve made them for a million different events, or at least it feels that way, and they never disappoint! You could name just about any sort of family party or gathering, and sure enough these ham and cheese sliders have been on the menu. It’s no surprise why, they are SO easy to whip up, taste incredible and make for the ultimate party food to feed a whole crowd!

Who doesn’t love layers of sliced ham and gooey cheese between two dinner rolls baked to perfection? And who wouldn’t love said gooey ham and cheese sandwich covered in the most buttery, tangy and flavor-filled poppy seed mustard sauce? Only a crazy person wouldn’t, that’s who. 😉

As if these babies aren’t great enough, they are also easily customizable! By that I mean you could easily switch up the meat, cheese or rolls that you use depending on your personal preference.

If you’re not really a fan of ham, go ahead and swap it out for turkey! Or if you do like ham, you can also try different flavors like honey-glazed, smoked or maple depending on the flavor profile you’re shooting for. Going along with the flavor, if you want something a little more sweet to go with the savory, you could use sweet Hawaiian rolls instead of normal dinner rolls. My family has actually tried them this way many times and they taste amazing!

Serve these at any picnic, party or social gathering and there won’t be one sandwich standing. Ham and Cheese Sliders also make for an easy weeknight dinner when you’re not in the mood to hear complaints from those picky eaters of yours.

MORE SANDWICH RECIPES YOU MAY LIKE:

Club Sandwiches

French Dip Sandwiches

Philly Cheesesteak Sandwiches

Chicken Caesar Sandwiches

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Ham and Cheese Sliders

Hot ham and cheese sandwiches covered in a savory poppyseed mustard sauce. These sandwiches are a hit at any party!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Holly Lofthouse

Ingredients

• 12 good quality Dinner Rolls
• 12 slices thinly sliced Honey Ham
• 12 slices Swiss Cheese

POPPYSEED MUSTARD SAUCE

• 5 Tablespoons Butter
• 1 Tablespoon Yellow Mustard
• 1/2 Tablespoon Minced Onion
• 1/2 teaspoon Worcestershire Sauce
• 1/2 Tablespoon Poppyseeds

Instructions

• Place bottom halves of rolls in a 9×13-inch baking dish. Top each bottom with one slice of ham and one slice of Swiss cheese. Cover each roll with their top half.
• In a small microwave-safe bowl, melt the butter in the microwave. Whisk in the mustard, minced onion and worcestershire sauce ingredients. Carefully pour the sauce evenly over all of the rolls. Sprinkle the tops of rolls with the poppyseeds. Let stand about 10 minutes or until butter has set slightly.
• Cover the baking dish with foil and bake at 350 degrees F. for 12-15 minutes. Remove foil and place back into oven for 2 minutes or until cheese has completely melted. Serve warm.
• FREEZER INSTRUCTIONS: Prepare sandwiches as directed above. Do not bake. Place sandwiches in a freezer-safe bag or container and freeze up to 2 months.

  To reheat: thaw sandwiches in the fridge up to 24 hours. Bake in a 350° F. oven for 20 – 30 minutes or until heated through.

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If you’re in need of a family-friendly recipe that you can get on the dinner table quickly, then this Sloppy Joe recipe is for you!

It’s this exact recipe that officially got me out of my ‘sloppy joe slump’. When I was a kid you couldn’t get me to eat a sloppy joe to save my life, but now as an adult they are one of my go-to dinners. They are so simple to prepare and everyone loves them. Even my own kids request these babies. 🙂

The homemade beef mixture has the perfect sweet to tang ratio and is basically effortless! After it’s finished simmering you stuff it in-between hamburger buns and then dinner is done!

Now, I like to add in a little extra step to really set the sloppy joes over the edge: toast the buns. It gives the sandwiches a little bit of crispiness that is amazing! So if you have a few extra minutes, make sure to butter up those griddles and crisp up those buns for one unforgettable sloppy joe!

While my family loves to eat ours with a side of carrots and ranch, you could sweeten the deal with some  Parmesan Ranch Potato Chips, Creamy Macaroni and Cheese, or some Baked Onion Rings.

No matter how you choose to eat your sloppy joe or what you decide to serve it with, you’ll down them in no time. You really just can’t go wrong with a messy, meaty and totally mouth-watering sloppy joe.

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Sloppy Joes

Sloppy Joes are a family favorite. These juicy beef sandwiches are packed with flavor!

Cook Time 25 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 Tablespoon butter
• 1/4 cup chopped yellow onion
• 1 pound lean ground beef
• 1 cup ketchup
• 1/4 cup water
• 1/4 cup packed brown sugar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon red wine vinegar
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 hamburger buns

Instructions

• Melt butter in a large non-stick skillet over medium heat. Add the ground beef and onion. Cook and crumble until meat is no longer pink. Drain grease.
• Add ketchup, water, brown sugar, Worcestershire sauce, vinegar, chili powder, salt and pepper. Stir well and let simmer over low heat for 20 minutes.
• Butter the hamburger buns, if desired, and toast them under the broiler. Watch closely so they don't burn!

  Spoon meat mixture onto the bottom halves and cover with tops. Serve immediately and enjoy!

Notes

Freezer Instructions: Cook meat mixture according to instructions above. Let cool. Place in a freezer-safe container and freeze up to 2 months.
To reheat: Place container in fridge to let mixture safely thaw up to 24 hours. Place meat mixture in a large skillet and cook over medium-high heat until thoroughly heated.

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Sometimes I go through food phases. Right now I’m in a sandwich phase. Since it’s 100 degrees on the daily right now, sandwiches are the way to go. I still use my oven, but try not to as much during this crazy summer heat. So sandwiches and crock pot recipes are on the top of my list! 🙂

These Chicken Caesar Sandwiches are very simple yet SO good. They’re filled with thinly sliced chicken breast, cheese and smothered with Caesar dressing. If you’re not a fan of Caesar you can always use ranch or your favorite dressing. There are no rules when it comes to this sandwich!

I love a good Chicken Caesar Salad, but sometimes you just need some good carbs in your belly. haha. Give me all the bread! 😉 When I make these sandwiches I always go for the good bread. I grab some fresh baked Ciabatta bread from my local grocery store and they make these sandwiches all the more delicious.

MORE YUMMY SANDWICHES YOU MAY LIKE:

Club Sandwiches

Cheesesteak Sandwiches

Monte Cristo Sandwiches

Chick-fil-A Chicken Sandwich (Copycat)

Crock Pot Chicken Cheesesteak Sandwiches

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Chicken Caesar Sandwiches

Thinly sliced chicken breast, cheese, and Caesar dressing are layered between two Ciabatta rolls.

Servings 4

Ingredients

• 1 pound thinly sliced chicken breast (I buy mine from the deli. You can always use grilled chicken breast as well.)
• 4 Ciabatta rolls or Hoagie rolls
• 1/2 cup prepared Caesar dressing
• 4 slices Colby-Jack cheese
• 8 slices Tomato
• Fresh Romaine lettuce
• Thinly sliced Red Onion

Instructions

• Slice each roll in half, lengthwise. Drizzle 2 Tablespoons of Caesar dressing on both inner sides of bread. Top bottom half of bread with desired amount of thinly sliced Chicken breast, one slice cheese, 2 slices tomato, lettuce and onion. Top sandwich with top half of bread. Serve with fruit or chips, and Enjoy!

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With the extra hot weather these days in Southern Utah, I’m all about easy recipes and not having to turn my oven on. I’ve been craving salads and wraps for the most part. Anything simple yet light and refreshing. That’s when I decided to turn my favorite Strawberry Chicken Salad into these delicious Strawberry Chicken Wraps! They’re filled with chicken, romaine lettuce, creamy poppy seed dressing, and sliced strawberries, all wrapped inside a flour tortilla. Besides being so good, they were a snap to make!

STRAWBERRY CHICKEN WRAPS

I chopped up the romaine lettuce pretty small, then added the sliced strawberries and drenched it in poppy seed dressing. Then I added some grilled chicken down the center of a large tortilla and added a little more dressing. I covered the chicken in the salad/strawberry mixture and wrapped it all up tight. My husband, my kids, and I devoured them in no time at all! I know these will be made often at our house.

Similar Recipes

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Crock Pot Chicken Caesar Wraps

PF Chang’s Chicken Lettuce Wraps

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Strawberry Chicken Wraps

Strawberry Chicken Wraps are filled with grilled chicken, romaine lettuce, creamy poppy seed dressing, and strawberries. They are a snap to make and absolutely delicious!

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts diced in 1-inch pieces
• salt and pepper to taste
• 1 Tablespoon olive oil
• 2 hearts romaine lettuce shredded
• 1 cup sliced strawberries
• 1 cup creamy Poppy seed dressing divided
• 1/4 cup sliced almonds optional
• 4 large flour tortillas

Instructions

• Heat oil in a large, non-stick skillet. Add the chicken, season with salt and pepper, and cook for 10 to 12 minutes, or until thoroughly cooked.
• Meanwhile, add the shredded lettuce, sliced strawberries, 1/2 cup of the creamy poppy seed dressing and sliced almonds in a large bowl. Gently toss to combine.
• Heat the tortillas in the microwave for about 10 seconds, or slightly warm.
• Take one tortilla and add 1/4 of the cooked chicken down the center. Drizzle with a tablespoon of poppy seed dressing. Add 1/4 of the strawberry mixture over the top of the chicken. Wrap up tightly. Repeat with remaining tortillas, chicken and strawberry mixture.
• Serve immediately with remaining poppy seed dressing.

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Is there anything better than a classic club sandwich? These traditional Club Sandwiches have been my go-to recipe for years, especially for parties, and I’m so thrilled to share it with you. Never underestimate a simple club sandwich recipe; these are a staple at every spring picnic and summer party.

Here at The Lofthouse, we love to plan Family Night at least twice a month, usually with a fun theme like Game Night or Craft Night. This time, we kept Movie Night cozy with a great film and a platter of these easy club sandwiches. Everyone loved them! My kids quickly asked for seconds. These sandwiches are family-friendly, shareable, and always the first thing to disappear anytime you serve them!

CLUB SANDWICHES

Every great sandwich starts with a delicious base. Start with toasted bread as a sturdy base. You’ll need 6 slices of your favorite bread. I recommend white, sourdough, ciabatta, or honey whole wheat for the best club sandwich. Then comes the fun part: layering on the flavor. Pile on savory turkey and ham, crispy bacon, fresh lettuce, and juicy tomato,  with creamy mayo and a touch of tangy mustard to bring it all together. Toasting the bread adds the perfect crunch, while the melty Colby-Jack brings everything together for that classic deli-style sandwich everyone loves. This club sandwich recipe works great for easy weeknight meals, potlucks, and any event where you need something fast and simple. The result is two large sandwiches, but you can easily double or triple the recipe to feed a crowd.

Find my expert tips on how to make homemade club sandwiches below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Club Sandwich Recipe:

• Classic Deli Club Sandwiches: A timeless combination of meats, crisp lettuce, juicy tomato, and creamy spreads.
• Quick & Easy: Simple ingredients and minimal prep make this perfect for lunch or a fast dinner.
• Customizable & Versatile: Easily swap meats, cheeses, or spreads to suit your diet and taste.
• Great for Sharing: Cuts into triangles for a fun, shareable meal or party platter.

Ingredients

• 6 good-quality slices of bread
• 1/2 pound deli turkey, thinly sliced
• 1/2 pound deli ham, thinly sliced
• 2 slices Colby-Jack cheese
• 4 slices cooked bacon
• 4 slices of tomato
• romaine lettuce
• mayo
• mustard

Instructions

Toast bread in a toaster until golden-brown. Let cool completely before building sandwiches. Take one slice of bread and slather it with mayo/mixture (as much or as little as you like).

Top that slice of bread with 3 pieces of turkey. Top turkey with romaine lettuce and 2 slices of bacon.

Take another slice of bread and top it with the bacon. Slather that bread with a little more mayo/ mustard mix. Add 3 pieces of ham, 1 slice of cheese, 2 slices of tomato, and lettuce. Top with one more piece of bread.

Slightly press the top of the sandwich down to help everything stay together. Repeat the same process with the remaining ingredients and 3 pieces of bread. 

You will have 2 large sandwiches total. Cut each sandwich into 4 triangles and serve. Enjoy!

Servings

Yields: 2 large club sandwiches (serves 2 to 4), each cut into 4 triangles. Feel free to double or triple the ingredients to serve a larger crowd for parties or potlucks.

Storage

To store club sandwiches, keep the ingredients separate whenever possible, toast the bread, cook the bacon, and slice the vegetables ahead of time, but assemble the sandwiches just before serving to maintain freshness and crunch. If you need to store fully assembled sandwiches, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for up to 24 hours. For longer storage, you can refrigerate the components individually and assemble as needed.

Holly’s Tips for The Best Club Sandwiches Recipe:

• Use High-Quality Bread: Use sturdy bread like sourdough, ciabatta, or honey whole wheat to hold all the layers together without getting soggy. Lightly toasting the bread adds extra crunch and flavor.
• Use High-Quality Ingredients: Fresh lettuce, ripe tomatoes, and quality deli meats make a big difference in flavor. Choose Colby-Jack for that classic deli taste.
• Layer To Your Liking: Stack your turkey, ham, bacon, lettuce, tomato, and cheese evenly if you want a light sandwich, or make it more hearty by doubling the layers!
• Slice Sandwiches Strategically: Cut the club sandwiches into triangles for easier handling and a classic presentation that’s perfect for potlucks, parties, and family dinners.
• Make It Your Own: Add avocado, pickles, or your favorite cheese. You can also swap deli meats or use grilled chicken for a different flavor profile while keeping the classic stacked look.
• Serve Sandwiches Fresh: Assemble just before serving to maintain the crunch of the bread and the freshness of the ingredients. If making ahead, store components separately and layer right before serving.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make Chicken Caesar Sandwiches.

Wanting something different? Try my Turkey Ranch Club Wraps.

Looking for more sandwich recipes? Make these next: Chicken Salad Croissant Sandwiches, Chick-fil-A Chicken Sandwich (Copycat), Cheesesteak Sandwiches, and Sweet BBQ Beef Sandwiches.

Have you made this Club Sandwiches recipe? 🥪

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ClubSandwiches #LifeInTheLofthouse

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Club Sandwiches

Club Sandwiches are always a favorite at my house! These delicious sandwiches are easy to make and are great for lunch or dinner!

Prep Time 15 minutes minutes

Servings 2 large sandwiches

Author Life in the Lofthouse

Ingredients

• 6 good-quality slices of bread
• 1/2 pound deli turkey thinly sliced
• 1/2 pound deli ham thinly sliced
• 2 slices colby-jack cheese
• 4 slices cooked bacon
• 4 slices of tomato
• Romaine lettuce
• mayo
• mustard

Instructions

• Toast bread in toaster until golden-brown. Let cool completely before building sandwiches. Take one slice of bread and slather with mayo/mixture. (as much or little as you like).
• Top that slice of bread with 3 pieces of turkey. Top turkey with romaine lettuce and 2 slices of bacon.
• Take another slice of bread and top it over the bacon. Slather that bread with a little more mayo/ mustard mix. Add 3 pieces of ham, 1 slice of cheese, 2 slices of tomato and lettuce. Top with one more piece of bread.
• Slightly press the top of the sandwich down, to help everything stay together. Repeat same process with remaining ingredients and 3 pieces of bread. You will have 2 large sandwiches total. Cut each sandwich into 4 triangles and serve!

Notes

Yields: 2 large sandwiches (serves 2 to 4)

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