Best 20 Sandwich Filling Recipes

VEGETARIAN CHICKPEA SANDWICH FILLING

Steps:

• Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

CUCUMBER SANDWICH FILLING

Steps:

• Press the cucumber through a colander to remove excess moisture.
• Process cream cheese and mayonnaise in a blender or food processor until smooth.
• Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.

BEEF SALAD SANDWICH FILLING

Steps:

• Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

CREAM FILLING FOR CHOCOLATE 'N' CREAM SANDWICH COOKIES

Steps:

• In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.

MAYO-FREE TUNA SANDWICH FILLING

Steps:

• Mix tuna, hummus, onion, oregano, rosemary, green chile pepper, and pepper in a bowl.

VEGETARIAN CHICKPEA SANDWICH FILLING

Steps:

• Drain and rinse chickpeas.
• Pour chickpeas into a medium size mixing
• bowl and mash with a fork.
• Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING

Steps:

• Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.

SLOPPY JOE SANDWICH FILLING

Steps:

• Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
• Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

SANDWICH FILLING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir ground beef in a large skillet until well browned, about 10 minutes; drain fat. Place cooked beef in a large bowl. Stir in tomato sauce, onion, black olives, pimentos, mushrooms, Cheddar cheese, chili powder, salt, and black pepper.
• Spoon sandwich filling on hamburger bun bottoms, spreading to the edges. Filling should be approximately 1/2" thick in the center of the sandwich.
• Bake in the preheated oven until the edges start to bubble, 5-10 minutes. Turn oven to Broil and continue to cook until heated through, about 3 minutes.

LEFTOVER ROAST BEEF BAR-B-QUE SANDWICH FILLING

Steps:

• Shred or cut roast into thin slices (I shred).
• Mix enough bar-b-que sauce to make moist.
• Put into bowl with a lid.
• Refrigerate overnight or freeze.
• When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
• Serve on buns with sliced onion and pickles.

SALMON SALAD SANDWICH FILLING

Steps:

• Combine everything in a small bowl.
• Salt and pepper to taste.
• Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

SANDWICH COOKIE FILLING

Steps:

• With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in one of the flavorings. Use immediately.

GRILLED TOFU SANDWICH FILLING

Steps:

• Preheat your oven to broil.
• Cut the tofu cake into 4 pieces. Slice each piece very thinly, then lay the tofu strips on a paper towel and blot them dry to remove excess moisture. Place the dry strips in a bowl and cover them with the honey mustard sauce. Cover the bowl and refrigerate for at least 3 hours, stirring occasionally.
• Broil for 5 minutes, then flip the tofu and broil for another 5 minutes, or until the tofu is hot.

DARRA'S FAMOUS TUNA WALDORF SALAD SANDWICH FILLING

Steps:

• In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.
• Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant.
• Serve with a dill pickle and potato chips. Bon appetit!

CHOCOLATE SANDWICH COOKIES WITH VANILLA CREAM FILLING

Steps:

• Cookies:.
• Preheat oven to 375 degrees.
• In the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
• While mixing on low speed, add the butter, then the egg. Beat or process until the dough is thoroughly blended and massed together.
• Drop rounded teaspoons of batter onto parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.
• Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Sit the cookie sheets on a rack to cool.
• Vanilla Cream Filling:.
• Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended.
• Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy.
• To assemble, place teaspoon size blobs of filling onto the tops of half of the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

JERUSALEM CHICKPEA SANDWICH FILLING

Steps:

• Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed.

DARK CHOCOLATE SANDWICH COOKIES WITH MASCARPONE FILLING

Steps:

• Make the cookies: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy, scraping down the sides of the bowl as needed. Mix in the milk and vanilla.
• In a medium bowl, thoroughly combine the flour, cocoa, salt, and baking soda. Slowly add to the butter mixture while beating on a low speed. Add chocolate chips, if using, and mix until just combined. When evenly mixed, shape the dough into a log about 2 inches thick and roll it in wax paper. Chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F.
• Use a sharp knife to slice the cookies into 1/3-inch-thick disks. Don't worry if cookies break apart as you cut them--pieces can be stuck back together and will bake fine. Arrange 2 inches apart on baking sheets lined with parchment paper. Bake until set, 10 minutes. Cool for a few minutes on the baking sheets, and then remove to racks to cool completely.
• Make the filling: Set aside half of the chopped pistachios for garnish. Mix the remaining pistachios with the confectioners' sugar, mascarpone cheese, ricotta, vanilla, and salt until just blended; do not overbeat, as the mascarpone will get too thick. Cover and refrigerate until needed.
• To assemble, put a scoop of filling on the bottom side of a cookie and top with the bottom side of another cookie, so that there is about 1/4 inch of filling in each sandwich. Coat the filling edges with the reserved pistachios.

CHICKEN TARRAGON - FOR CHICKEN SANDWICH FILLING

Steps:

• Boil the chicken breasts with bay leaves, tarragon and onion.
• Once the breasts are cooked, remove them from heat and allow them to cool.
• Cut them into 1/2 inch cubes.
• Make the dressing by mixing everything listed under"dressing" together.
• Then add the chicken cubes to the dressing.
• Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
• Use this filling to make sandwiches as required.
• Enjoy!

CUCUMBER SANDWICH FILLING

Steps:

• Combine all ingredients for filling and stir until smooth.
• Spread on thin slices of bread, cover with another slice,.
• and cut into desired shapes.
• 3/4 Celsius filling.