Super Sandwiches: New Twists Jazz Up Old Classics

Any way you slice it, the sandwich proves itself to be America's, if not the world's, ultimate favorite food. In fact, Americans consume an estimated 45 billion sandwiches every year. That's more than 150 sandwiches per person, meaning we're each gobbling up turkey on rye, grilled ham and cheese, or tuna salad on toast an average of three times a week.

Even if you think sandwiches are the best thing since sliced bread, it's easy to fall into a sandwich rut when limited to ingredients kept in your own refrigerator. As often as we eat them, when it comes to sandwiches we have the tendency to stick to the mundane. Need proof? The average American child eats 1,500 peanut butter and jelly sandwiches before graduating high school.

Yes, PB&Js and BLTs can get old fast, but it may be easier than you think to add some punch to your lunch (or dinner). For example, simply swapping your run-of-the-mill mayonnaise out for your favorite dill or onion dip can add an interesting depth of flavor to your favorite sandwich or wrap. Don't believe that sandwich solutions are easily within reach? Try the following recipes featuring best-selling dips and spreads from Santa Barbara Bay:

Onion and Garlic Classic Club

Ingredients

3 slices sandwich bread, white or wheat

1/4 lb. deli-sliced turkey breast

1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip

3 strips cooked bacon

2 slices American or Swiss cheese

Sliced tomato

Sliced red onion

Iceberg lettuce

Directions

Spread two slices of bread generously with onion and garlic dip. Place lettuce, bacon, tomato, and onion evenly on each slice. Top with turkey and cheese. Stack one slice of prepared bread on top of the other, and use the final slice of bread to top the sandwich, creating a triple-decker club. Cut in half to serve.

Dill-iscious Salmon Sandwich

Ingredients

1 sandwich-size bakery roll

1 filet grilled salmon

1 tbsp. Santa Barbara Bay Garden Dill Dip

1 tsp. capers

Sliced tomato

Sliced red onion

Romaine or baby lettuce

Directions

Open bakery roll and spread dill dip on each side. Arrange lettuce, onion and tomato on the bottom half of the roll as desired. Top with grilled salmon, capers and roll top, and enjoy.

Southwestern Deli Wrap

Ingredients

1 large tortilla (your choice of whole wheat, flour or sun-dried tomato varieties)

1/4 lb. deli-sliced turkey or ham

1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip

2 tbsp. shredded cheddar or Jack cheese

1/2 medium ripe avocado, diced

Chopped sun-dried tomatoes

Shredded carrots

Directions

Lay tortilla flat and cover completely with onion and garlic dip. Distribute deli meat evenly across the tortilla and sprinkle with cheese, avocado, sun-dried tomato and carrots. Roll all ingredients up in the tortilla and cut in half to serve.

Armed with these recipes, you can easily boost your sandwich arsenal from ho-hum to yum-yum. For additional tips, tricks and recipes, visit www.santabarbarabay.com.