Between the Bread

Chef's secrets to building the perfect sandwich

Turkey Reuben with Thousand Island Coleslaw
Turkey Cuban
Chicken Muffuletta with Spicy Olive Relish Mayonnaise

(Family Features) Chef Bobby Flay knows a thing or two about creating flavorful sandwich recipes made with real, simple ingredients. Now he's letting others in on his secrets as he teams up with Hellmann's® and Best Foods® to help America build the perfect sandwich.

"Everyone has an opinion about how to make the perfect sandwich, from the must-have ingredients to the highly personal sandwich architecture," said Flay. "No matter the sandwich recipe, I always use Hellmann's® mayonnaise to bring out the best in my sandwich, plus I have to cut the bread diagonally to make it just right. That's my idea of a perfect sandwich."

Here are some of Flay's tips on how he adds his personal touch to sandwiches:

  • Thick, crusty breads like ciabatta are great for sandwiches to help complement softer ingredients like tomatoes and cheese.

  • Bring a crunch to your sandwich with vegetables like sliced cucumber or fennel. Not only do they add a fresh taste, they won't wilt when they come in contact with condiments.

  • Add bright colors to the sandwich with parsley leaves, finely diced red onions, or green, yellow and red peppers.

  • Don't be afraid to experiment with new flavors. Jazz up your sandwich with a little cranberry relish, chopped, toasted nuts, lemon-basil or even a little thousand island coleslaw -- the sky's the limit.

Here are some of Bobby's savory sandwich creations. Visit to share how you build the perfect sandwich and enter the Hellmann's® Build Your Perfect Sandwich Sweepstakes for a chance to win great prizes.

Turkey Reuben with Thousand Island Coleslaw


  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise, divided
  • 1/4 cup finely chopped dill pickle
  • 2 tablespoons ketchup
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 cups coleslaw mix
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 1 pound sliced cooked turkey


  1. Combine 1/4 cup mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
  2. Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

Serves: Serves 4

Preparation Time: 15 minutes

Cook Time: 10 minutes

Turkey Cuban


  • 1/4 cup Hellmann's or Best Foods Dijonnaise Creamy Dijon Mustard
  • 2 tablespoons leftover cranberry relish
  • Salt and freshly ground black pepper
  • 4 slices good quality Italian bread
  • 8 thin slices Swiss cheese
  • 4 thin slices cooked ham
  • 6 slices leftover cooked turkey
  • 8 dill pickle slices
  • 4 tablespoons Hellmann's or Best Foods Real Mayonnaise


  1. Whisk mustard with cranberry relish in small bowl; season with salt and pepper.
  2. Arrange bread on flat surface, then evenly spread with mustard mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, mustard-side down.
  3. Spread 1 tablespoon mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, mayonnaise-side down.
  4. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.

Serves: Serves 2

Notes, Tips & Suggestions
*Wrap brick in heavy-duty aluminum foil to use as a press.

Preparation Time: 15 minutes

Cook Time: 4 minutes

Chicken Muffuletta with Spicy Olive Relish Mayonnaise


  • Roasted red peppers (from a jar), drained
  • 1/2 or 1 jalapeño chile, chopped (depending on how spicy you like)
  • 2 cloves garlic, finely chopped
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 tablespoons sherry vinegar
  • 3/4 cup prepared olive relish
  • 1/4 cup coarsely chopped fresh flat leaf parsley
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 16 1/4-inch slices provolone cheese
  • 1 large round loaf of bread, sliced in half crosswise
  • Aluminum foil
  • 2 bricks or a cast iron pan and a few heavy cans


  1. Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
  2. Heat the grill to high or the grill pan over high heat.
  3. Brush chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.
  4. Spread some of mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (mayonnaise mixture, cheese and chicken in that order).
  5. Spread the cut-side of the top of the loaf with more mayonnaise mixture and place, mayonnaise-side down, on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Serves: Serves 8

Preparation Time: 10 minutes

Cook Time: 10 minutes

SOURCE: Hellmann's

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