Some foods are so perfect, it's hard to imagine what life was like before they existed. Pizza, for example, and burgers. Sandwiches definitely fall into that category, whether for a classic lunch, an indulgent breakfast or even a simple supper. Whether you love yours cheesy, spicy, creamy, crunchy, meaty, veggie or sweet, or if you prefer classic white, sourdough, crispy baguettes, warm flatbreads or toasted pittas, this collection of our favourite recipes will take your sandwiches to the next level.

Click or scroll through our gallery to discover 29 tasty sandwich recipes, counting down to our favourite of all.

Give shop-bought fish fingers some love and you’ll be rewarded with a tasty meal. First, make a speedy tartare sauce by mixing mayonnaise with capers, chopped cornichons and a squeeze of lemon juice. Layer crunchy lettuce leaves over the base of a crusty loaf, add your fish fingers (cooked according to packet instructions), spoon over the tartare sauce and sit the baguette lid on top. Serve with lemon wedges and tomato ketchup on the side, if you like. 

Smoked salmon, curried mayo and a few ribbons of pickled cucumber are all you need to create a seriously impressive sandwich. To make the curried mayonnaise, simply add mild curry powder, mango chutney and ground cinnamon to your favourite mayonnaise to taste, then spread over toasted sourdough. Layer on slices of smoked salmon, add pickled cucumber (homemade or shop-bought) and rocket leaves, top with another piece of toasted sourdough and tuck in.

Scrambled eggs can be rather bland, but it's definitely not the case with this loaded breakfast burrito. To give it a go, fry slices of cooking chorizo in oil until golden. Cook your scrambled eggs as usual, then just before they’re ready, add a little chopped coriander and a generous handful of grated Cheddar. Stir until the cheese starts to melt, then add a couple of tablespoons of canned sweetcorn. Pile your scrambled eggs into warm tortilla wraps, top with chorizo, add a few slices of avocado and roll up. These burritos are delicious with a dash of hot sauce on the side.

This classic Greek handheld dish is easy to replicate at home. To serve four, mix two crushed garlic cloves, 1 tsp each of dried oregano, smoked paprika and freshly ground pepper and 0.5 tsp each of sea salt, ground cumin, ground coriander and lemon zest together in a large bowl with the juice of two lemons and 2 tbsp olive oil. Add four boned, skinless chicken thighs and leave to marinate in the fridge for at least two hours. When you’re ready to cook, preheat the oven to 130°C/250°F/gas mark 2.

Remove the chicken from the marinade and place the skinless thighs on top of each other in a stack. Secure with bamboo or wooden skewers, inserting them through all the chicken layers. Transfer to a baking tray and cook for three hours until the chicken is very tender. When the chicken is cooked, place the stack on a board and, with the skewers in place to secure the meat, slice down through it very thinly with a sharp knife to 'shave' it and create the gyros effect. Serve stuffed into warm flatbreads spread with tzatziki and filled with lettuce, tomatoes, onions and crispy golden French fries.

To make falafel sandwiches for four, put a standard can of chickpeas (usually around 9oz/250g when drained) in a blender with a diced onion, a clove of garlic, a handful of fresh coriander and 1 tsp each of ground cumin, coriander and chilli powder. Add 2 tbsp plain four, season with salt and black pepper, and blend until fairly smooth. Form the mix into eight small patties. Set a frying pan with a little oil over a medium heat, add the patties and cook for three minutes on each side. Stuff into warm pittas with salad, pickles and chilli sauce. You could also spoon in a little hummus too, or use tahini paste.

Sweet and juicy caramelised onions partnered with gooey, melted cheese produce a wonderful treat. To make a toastie for one, gently fry a finely sliced onion in a little butter for 50-60 minutes, stirring occasionally. Once the onion is golden and very soft, add a dash of Worcestershire sauce and a splash of ale. Increase the heat and cook for two minutes. Butter two slices of white bread and place one, butter side down, in a preheated toastie machine. Add a couple of handfuls of mixed cheeses (Cheddar, Stilton, Brie or Camembert all go well), followed by a layer of onions. Place the other slice of bread on top, butter side up, and toast to your liking.

To make these kebabs, drain a 14oz (400g) can of chickpeas, then roughly mash in a bowl. Fry half a chopped red onion in oil until softened, then add 2 tsp finely chopped ginger, 2 finely chopped garlic cloves and 1 tsp finely chopped green chilli and cook for a minute or so. Stir in 1 tsp each of cumin and garam masala along with a splash of water and cook until there is no moisture left in the pan. Add this mix to the mashed chickpeas along with 1 tsp dried mango powder, 2 tbsp chopped coriander and 3 tbsp breadcrumbs. Mix well and leave to cool.

Preheat your grill. Roughly portion the chickpea mix into six and, with slightly oiled hands, form the mix around six metal skewers (you can make these round or slightly flattened). Grill for 10 minutes, carefully turning halfway, or until browned on both sides. Brush the kebabs with melted butter, then quickly ease the kebabs off the sticks. Place straight onto warm flatbreads, top with onions, lettuce and yogurt, wrap up and serve.

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For a different take on a classic chicken mayo sandwich that serves four, combine three slices of fresh ginger, a crushed garlic clove, a finely chopped shallot and 3 tbsp olive oil in a large bowl. Add two chicken breasts and leave to marinate for a couple of hours. When you’re ready to cook, heat a pan of water and set a steamer over it. Brush any excess marinade from the chicken, place in the steamer and steam for 10-15 minutes, or until cooked through.

Make a dressing by combining 3 tbsp each of mayonnaise and crème fraiche, 2 tbsp chopped coriander leaves, a deseeded red chilli and a generous squeeze of lime juice. Dice the cooked chicken and add to the dressing. Divide the chicken between four slices of bread, add a few lettuce leaves, top with another slice of bread and serve.

It might sound like a strange combination, but this mouthwatering sandwich makes for the perfect brunch dish. To try it, preheat your grill until very hot. Grill six rashers of honey-cured bacon until the edges are crisp and caramelised. Lightly toast four thick slices of hand-cut white bread, then spread one side of each slice with butter. Finely grate 2oz (50g) Venezuelan 72% dark chocolate, sprinkle over the buttered toast and return to the grill briefly to melt. Place the bacon on top of the chocolate and finish with a generous crumbling of very ripe Stilton. Lay the remaining buttered slices of toast on top and press firmly. Cut diagonally and enjoy.

This double-carb toastie makes for a wonderfully indulgent treat. To make four sandwiches, peel three medium waxy potatoes, boil until tender, then cut into thin slices. Butter eight slices of sourdough. Cook eight rashers of streaky bacon in a large frying pan over a medium heat until crisp and brown, then remove from the pan, leaving the fat behind.

Assemble the sandwiches with the buttered side of the bread on the outside, dividing the potatoes, bacon and 9oz (250g) grated Cheddar between them. You could also add a few pickled jalapeños, if you like. With the fat in the pan and the pan over a moderate heat, fry the sandwiches in batches, pressing them down, until the bread has taken on a good colour and the cheese has sufficiently melted. Add a touch more butter to the pan, if necessary, between batches. Serve immediately.

They may not be typical of Louisiana, but trust us, these po’ boys are delicious. To make, simply cook shop-bought wholetail scampi according to pack instructions (around 8oz/220g will serve two generously). Meanwhile, mix 3 tbsp mayonnaise, 1.5 tsp tomato ketchup, 1 tsp Cajun rub, 1.5 tsp hot horseradish, a crushed garlic clove and 1 tbsp pickle juice together. Slice a baguette in half, then split down the middle. Spread with the spicy mayonnaise, pile up with the lettuce leaves, sliced tomatoes and pickled cornichons, then add the scampi and serve.

An open sandwich with an assortment of delicious Scandinavian toppings makes for a truly delicious lunch. To make, arrange slices of avocado and thinly sliced radish on toasted rye bread, then fold ribbons of smoked salmon on top. Scatter with fresh dill, squeeze some lemon juice over and garnish with plenty of black pepper. A drizzle of lemon-spiked crème fraiche would be a welcome addition here too.

There are few things so comforting as a buttery cheese toastie and this fried mortadella and mozzarella number takes things to the next level. To serve two, lightly toast four slices of bread. Lay two pieces of mortadella on two of the slices of bread, folding it in so it doesn’t spill out of the bread too much. Arrange equal amounts of the mozzarella on top, then top each with another slice of bread. Press the sandwiches down.

Set a large frying pan over a medium heat. When the pan is hot, drizzle a little olive oil over each sandwich and place them – oiled side down – in the pan. Pop a piece of baking paper on top, then sit a heavy pan on top of the sandwiches to flatten them. Fry for three minutes, then flip the sandwiches. Cook for another two minutes or so, using the paper and pan again. Meanwhile, melt a tablespoon of butter in a pan, add a finely sliced garlic clove and cook for a minute or so, then swirl in 1 tsp runny honey. Take the pan off the heat. Brush a little hot honey butter over the sandwiches and finish with a sprinkling of flaky salt.

Chocolate sauce and cream cheese in a toastie? Yes please! To try this sweet and indulgent treat, first preheat your sandwich toaster. Butter both sides of two slices of bread, then place one of them in the hot sandwich toaster. Spread that slice with cream cheese. Take a third slice of bread and spread chocolate sauce on one side. Fold diagonally in half to make a triangle with the chocolate sauce on the inside. Place on top of the cheese-covered slice in the sandwich toaster. Spread some more chocolate sauce on top and cover with the remaining buttered slice of bread. Close the sandwich toaster, toast for two minutes or until golden brown all over, then drizzle with more chocolate sauce to serve.

Bacon sandwiches are all well and good, but when you add avocado to the mix, something truly great happens. For the toastie of dreams, grill or cook rashers of smoked bacon to your liking and butter two slices of sourdough on both sides. Roughly mash half an avocado, then layer one side of bread with bacon and spread the avocado over the other, adding a slick of chilli jam, if you wish. Press the bread slices together. Set a frying pan over a medium heat and cook the sandwich for two to three minutes on each side until golden brown.

You'll never look back after spiking your cheese toasties with jalapeño peppers. To do so, spread one side of two slices of soft sourdough with softened butter. Arrange four or five jalapeño pepper slices over the butter, pressing down to make them stick. Tip 2oz (60g) finely grated Parmesan into a shallow dish, then press the jalapeño side of the bread into the Parmesan. Scatter a couple of generous handfuls of grated Cheddar over the unbuttered side of two more slices of bread, then close the sandwiches, so that the Parmesan sides are on the outside. Cook the sandwiches in a non-stick pan over a medium heat for two to three minutes on each side, until golden all over.

Jazz up leftover chicken with a zingy dressing of lemon, honey and olive oil. It's really tasty stuffed into a baguette with some sun-blush tomatoes (or ripe cherry tomatoes), rocket or watercress and fresh basil leaves. A layer of pesto would really add an extra taste of the Med, as would a scattering of Parmesan to finish.

These baguettes are filled with the signature tastes and textures of Vietnam, with crisp vegetables, aromatic herbs and a good kick of chilli. To make our mackerel-focused take on bánh mì, mix together 1 tbsp fish sauce, a crushed garlic clove, 1 tsp sugar and a pinch of salt. Spread over a prepped mackerel fillet and leave to marinate for at least 15 minutes.

Heat a little oil in a wok, then add a finely chopped chilli, a minced lemongrass stalk and a finely chopped shallot. Fry for a minute, then add the mackerel, complete with the marinade, and cook for a couple of minutes on each side. Remove from the pan and pull the fish meat off the bones. Slice a fluffy baguette in half, spread with mayonnaise and fill with mackerel, salad leaves, pickled carrots, finely sliced cucumber and coriander sprigs.

Inspired by the great all-American flavours of a sloppy joe, this filled baguette will make lunch something to look forward to. To serve four, first mix 10oz (300g) diced button mushrooms with 18oz (500g) minced beef. Fry a diced onion in olive oil until softened, then add the beef and mushroom mix and cook for five minutes, until browned. Add a deseeded diced green pepper, four crushed garlic cloves and 0.5 tsp smoked paprika and cook for a minute more, then add 1 tsp Worcestershire sauce, 2 tbsp tomato purée, 1 tbsp brown sugar and 2 tbsp water.

Stir well and leave to simmer for five minutes, until the liquid has evaporated and the sauce has thickened. Season with salt and black pepper. Slice four mini baguettes in half and generously fill with the beef mixture. Finish by adding gherkins and slices of American cheese, then tuck in immediately.

To make this delicious hybrid British Indian recipe, combine two beaten eggs with a finely chopped green chilli, a chopped spring onion, a finely chopped tomato and 2 tbsp chopped coriander, then season with salt and pepper. Heat 1 tbsp butter in a small, non-stick frying pan. Add the egg mixture to the pan and leave to set before gently folding the omelette over to cook through. Butter two slices of white bread with a generous amount of salted butter. Place the folded omelette on top of one slice of buttered bread. Squeeze a generous amount of tomato ketchup over the omelette filling before covering with the second slice of buttered bread. Enjoy!

To make a sandwich-based riff on a classic Caesar salad, combine 2 tbsp Greek yogurt or crème fraiche with 1 tbsp mayonnaise, 1 tbsp finely grated Parmesan, a finely chopped anchovy, a dash of Worcestershire sauce and a squeeze of lemon. Season generously with black pepper, then stir in a couple of handfuls of shredded, cooked chicken. Rub two slices of bread with a cut garlic clove, drizzle with olive oil and toast in a griddle pan. Spread one slice of sourdough toast with the chicken, layer shredded baby gem lettuce on top (you could also add a sliced boiled egg), then add the second slice of toasted bread.

To try this Indian street food favourite at home, fry a small, finely chopped red onion in a little oil until softened. Add 7oz (200g) minced lamb, three grated garlic cloves, ½ tbsp finely grated ginger, a chopped green finger chilli, a small, chopped tomato, 1 tsp ground cumin and ½ tsp garam masala. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated, giving the pan an occasional stir and breaking up the meat – this will take 15-20 minutes.

Whisk an egg, then add a small handful of chopped coriander. Set a frying pan with 1 tbsp oil over a medium heat. Transfer half the meat mixture into the centre of a shop-bought roti, leaving a border around the edge, then spoon over half the egg. Bring down the upper edge of the roti, fold in the sides and then the lower edge to enclose the filling, forming into a flat-ish square. Place straight into the hot pan, seam sides down, and cook until golden on both sides. Repeat with the remaining mince and serve hot with mint chutney.

To turn a cheese toastie into something really special, layer sweet and salty Parma Ham over sourdough, then add strong Cheddar, a dollop of tomato chutney, some grated apple and a few spinach leaves. The trick is to lightly butter the outside of the bread and cook the sandwich in a hot frying pan weighed down by another heavy pan for three minutes on each side, until the outside is crisp and the cheese has melted. Serve with extra sliced apples and salad leaves.

Here's a really loaded sandwich, perfect when you've got leftover roast turkey in the fridge (you could also use chicken). For a feast for one, first combine 2 tbsp leftover gravy with 1 tbsp mayonnaise. Next, mix 1 tbsp ketchup with a few dashes of Tabasco, a dash of Worcestershire sauce and a squeeze of lemon. Slice a piece of focaccia or an English muffin in half and spread the top half with the turkey gravy mayo. Pile your leftover turkey onto the bottom half, then add the spiced ketchup. Add some shredded lettuce, then place a fried egg on top. Sit a handful of crushed crisps on the egg, add the sandwich lid, squish together and tuck in.

When is it not a good time for a meatball sub? To make four meaty sandwiches, mix 14oz (400g) minced beef, a finely chopped spring onion, a crushed garlic clove, 1 tbsp grated Parmesan, 2 tbsp fresh breadcrumbs, a beaten egg and 1 tbsp freshly chopped basil. Season generously and divide into 12 balls. Bake in a 180°C/350°F/gas mark 4 oven for 20 minutes, or until cooked through.

To make the sauce, simmer 7fl oz (200ml) passata in a pan with a dash of olive oil and pinch of chilli flakes for five minutes. When the meatballs are done, split open four sub rolls. Spread the cut sides of the bread with a little of the sauce, then stuff with meatballs and pour over a little more sauce. Sprinkle with extra Parmesan and a few whole basil leaves, then eat immediately.

Tandoori chicken is perfect for piling into wraps with cucumber, red onion, carrot and fennel. To serve four, mix 2 tbsp natural yogurt, two crushed garlic cloves and 1 tbsp tandoori masala in a bowl. Cut two boneless, skinless chicken breasts into slices and add to the bowl, mixing well. Fry the chicken for eight minutes, until almost cooked through. Transfer to a chopping board and shred the chicken into pieces, then return to the pan.

Mix 6 tbsp natural yogurt, 2 tbsp double cream, 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp dried fenugreek leaves together, then add to the pan with the chicken. Cook over a medium heat for six to eight minutes, until most of the liquid has drained off. Heat four wraps through in the oven, then fill with thinly sliced cucumber, red onion and fennel. Divide the chicken between the wraps, roll up and serve.

This gorgeous filled loaf will feed six and is ideal for picnics or a casual lunch. To make, cut a day-old bloomer loaf or crusty white loaf horizontally in two. Scoop out the soft bread from the centre, leaving a slight shell (blitz the filling bread to crumbs for another day). Drizzle slices of deli-bought roasted courgettes, peppers and aubergines with a little olive oil. Arrange slices of mozzarella over the base of the loaf, then add a layer of roasted vegetables and a scattering of fresh basil leaves, repeating until the loaf is full. Top with the bloomer lid, wrap tightly in cling film and refrigerate overnight. Cut into thick slices to serve.

For a veggie-friendly wrap, try some crispy, chewy, pan-seared halloumi. To serve four, cut a 14oz (400g) block of halloumi into slices, then cook in a frying pan over a high heat for two minutes on each side until crisp and golden. Sprinkle with a little dried oregano. Cook a couple of handfuls of French fries according to pack instructions and warm four pitta breads through in the oven. Spread the pitta breads with tzatziki and top with lettuce and sliced tomatoes and onions. Arrange the halloumi on top, along with the French fries. Season with salt and pepper and sprinkle with chopped fresh parsley and a little smoked paprika. Fold the pittas over and around the filling and roll up.

Upgrade your usual grilled cheese sandwich by adding fiery chilli and a mint and coriander chutney. Tip 3.5oz (100g) grated mild Cheddar, 7oz (200g) torn mozzarella, a pinch of chilli powder, a finely chopped tomato and 3 tbsp mint and coriander chutney into a bowl and mix well. Lightly butter one side of eight slices of bread and pile the cheese mix onto four of the slices. Cover with the remaining bread to make four sandwiches. Set a frying pan with a little butter over a medium heat. Cook the sandwiches, in batches, for two or three minutes on each side, until golden. Serve hot with a little extra chutney on the side.

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Last updated by Emily Shardlow-Price.