Best Marthas Sandwich Recipes

Martha's Favorite Egg Salad Sandwich image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 9

10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted

Steps:

Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

Martha's Favorite Tuna Salad Sandwich image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 8

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

Steps:

In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

Muffaletta image

Provided by Martha Stewart

Number Of Ingredients 9

1 large bread boule, halved
Olive Salad
4 ounces sliced mortadella
2 1/2 ounces sliced hot soppressata
2 ounces sliced finocchiona salami
2 ounces sliced coppa
4 ounces sliced provolone or fontina cheese
1/2 cup halved Peppadew peppers
2 cups arugula

Steps:

Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
Remove sandwich from refrigerator, cut into wedges, and serve.