Going to The Sports Club? You’ll Love These Quick Family Sandwich Recipes

Whenever you’re heading to the sports club with your family or kids, you often think about what you’re going to have for lunch, especially if you’re spending the day. Some moms go for fast food or ready-made meals from the club’s restaurants; however, it is always best to eat something you know the ingredients of and guarantee its quality and good taste. Therefore, we prepared some sandwich ideas for you that won’t take a long time to prepare so you can take them with you to the sports club for a healthy and delicious family lunch.

Cozy Soup Recipes to Stay Warm During Winter

Bean and Avocado Sandwich

Ingredients:

A cup of fava beans

Two tablespoon of olive oil

1 red onion

A teaspoon of red pepper or paprika

A teaspoon of roasted cumin

1 Tomato

Juice of 2 green lemons

Two tablespoons of sriracha sauce

2 avocado

Green lemon juice

Salt and black pepper

½ toasted sesame cup

1/2 cup of peanuts

1/4 cup of coriander seeds

1/4 cumin seed cup

1 teaspoon of black pepper

1 teaspoon of sumac

1 teaspoon of thyme

4 Brown bread slices

Green onion

Arugula

The Basic Essential Recipes to Learn If You Don't Know How to Cook

Steps:

1- Mash the beans a little with a fork in a bowl

2- Add olive oil, onions, red pepper, tomato, cumin, lemon juice, sriracha sauce, salt, and pepper to the beans and mix well.

3- in another bowl, mash the avocado with a fork to create and paste and add green lemon juice, salt and black pepper to it.

4- Grind all ingredients except thyme and sesame. Mix all the spices, then add salt to make Dakkah.

5- Brush the bread with olive oil and grill for a minute on each side.

6- Place each piece of bread on a serving plate and brush with avocado paste.

7- Add the bean sauce to the avocado and then add some Dakkah.

8- Decorate with arugula and green onions.

Recipe credit: fatafeat.com

For The Love of Japanese Dessert: The Best Mochi Places in Egypt

Bacon and Eggs Cheese Sandwich

Ingredients

2 tablespoons unsalted butter, softened

1 tablespoon sriracha sauce

1 English muffin, halved (or Kaiser bread)

3 slices thin-cut bacon

1 large egg

1 slice cheddar cheese

Steps

1- Mix the butter with the sriracha until smooth.

2- Toast the English muffin.

3- Spread each half of the muffin with the sriracha butter.

4- Fry the bacon on low heat until crispy, then drain on a paper towel.

4- Fry or scramble an egg in bacon grease. (Use a cake ring the same size as the English muffin if you want a symmetrical sandwich).

5- Sandwich the egg, cheese, and bacon in between the halved English muffin. Serve immediately.

Recipe and photo credit: tastingtable.com

French Dip Pastrami Sandwich

Ingredients

8 slices your favorite bread (rye bread or sliced French bread loaf)

600 gm pastrami sliced

2 cups coleslaw

8 slices Swiss cheese

1/4 cup Dijon mustard

Steps

1- Toast the bread on a large skillet or grill pan.

2- Spread mustard on top of the bread. Set aside.

3- In a large skillet over medium heat, add pastrami and cook for 2-3 minutes each side or until heated through.

4- Spread mustard evenly on top of one piece of the bread then add pastrami and cheese.

5- Add coleslaw on top, and then top with another piece of bread. Repeat with the rest of the bread and fillings.

5- Cut the sandwiches in half. Serve and enjoy!

Recipe and photo credit: izzycooking.com

Homemade McDonald’s Filet o Fish

Ingredients

FOR THE FISH:

4 fresh skinless cod filets (115-120 gm each)

Salt and pepper, to taste

½ cup all-purpose flour

¼ cup cornmeal

1 teaspoon baking powder

1 egg

½ cup buttermilk

Oil, for frying

For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce

HOMEMADE TARTAR SAUCE:

1 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon minced fresh dill or parsley (optional)

1 ½ tablespoons freshly-squeezed lemon juice

Salt and pepper, to taste

Steps

MAKE THE TARTAR SAUCE:

Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

PREPARE THE FISH:

1- Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.

2- On a flat plate, whisk together flour, cornmeal, and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.

3- Pour the oil to a depth of 6 cm in a heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 190 degrees C.

4- Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.

5- Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the filets as soon as they come out of the oil.

6- Place the first batch of fish in a 90 degree C oven to keep warm while you cook the second batch.

7- Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.

Recipe and photo credit: theseasonedmom.com

Club Sandwich

Ingredients

3 slices wheat bread (or bread of choice)

2 Tablespoons mayo

Lettuce

Tomato slices

Salt and pepper to taste (on the tomatoes)

56 gm sliced turkey

2 slices bacon cooked

1 slice Colby jack cheese (or cheese of choice – cheddar and Swiss work great too)

Steps

1- Toast your bread, if you wish, and allow it to cool for a few minutes. This helps to avoid wilted lettuce.

2- Spread the 3 pieces of cooled toast with mayo.

3- On one slice, add your lettuce and tomato. Then add a little salt and pepper to those tomatoes.

4- Put a 2nd piece of bread, mayo side down, on the sandwich. Then add a little more mayo to the top of that piece.

5- Next, stack your meat and cheese, and top with the last slice of bread, mayo side down.

6- Use a well-sharpened knife to cut the sandwich into triangles, using toothpicks to hold everything together.

7- Serve immediately and enjoy!

Recipe and photo credit: apinchofhealthy.com

Italian Sub Sandwich

Ingredients

¼ cup mayonnaise

1 French baguette (sliced horizontally)

¼ pound salami (thinly sliced)

¼ pound mortadella

¼ kg Provolone cheese (sliced)

2 cup romaine lettuce (shredded)

2 large tomatoes (sliced)

½ medium red onion (thinly sliced)

½ cup green chili peppers

½ cup Italian Dressing

Steps

1- Prep the bread: Spread the mayonnaise on the bottom half of the baguette.

2- Assemble: Layer half the cheese slices on the bottom, the meats, the other half of cheese slices, lettuce, tomatoes, red onion, and chili peppers and drizzle with Italian dressing.

3- Finish: Cover with the top half of the baguette and cut into 4 (or 6) equal pieces.

Recipe and photo credit: jocooks.com

Corned Beef Sandwich

Ingredients

400 gm sliced corned beef

200 gm pickled cabbage

8 slices rye bread (or whole wheat bread)

5 tablespoons unsalted butter (softened)

8 tablespoons Thousand Island dressing (or a mix of ketchup, mayonnaise, sour cream, 1 tbs lemon juice, salt, and pepper)

4 tablespoons Dill Pickle Relish

8 slices Swiss cheese

Steps

1- If you are using store bought, deli corned beef, add it to a baking pan lined with aluminum foil. 2- Preheat the oven to 180 degrees C and add 2 tablespoons of water to the corned beef. Bring foil ends up and seal the beef.

3- Transfer to the oven and heat for about 10 minutes.

4- Brush 1 side of the bread slices with butter. Cook on a hot cast iron skillet, buttered side down until toasted. Just a few minutes.

5- Spread Russian dressing generously all over the un-toasted side of the bread slices.

6- Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice and top beef with pickled cabbage.

7- Top the other slice with dill pickle relish over the corned beef.

8- Slice and enjoy!

Recipe and photo credit: sweetandsavorymeals.com