Disclosure: I am part of the BJ’s Wholesale Club Blogger Ambassador program. “Celebrate National Sandwich Month with these Tasty Creations” is a sponsored post. Although I was supplied products and/or compensated for writing this post, all thoughts and opinions are my own. I only recommend products or services I believe in and use myself.
Did you know August is National Sandwich Month? My family has been eating a lot of sandwiches this month. Not because we are celebrating National Sandwich Month, but because I haven’t had time to actually cook!
“Mom! What’s for dinner?”
“I’m working. Make a sandwich.”
“Not sandwiches again!!”
“It’s that or go hungry.”
Between work, back to school shopping, unpacking from our move, and my firstborn heading off to college, August has been one of the toughest months for me.
The only reason my fridge and cupboards aren’t as empty as Old Mother Hubbard’s is because of my BJ’s Wholesale Club Membership. With BJ’s fresh bakery, produce and deli options I was able to stock up on all the essentials and not worry about my kids starving to death.
The bulk of our groceries this month have been cold cuts and bread. My kids have been eating so many sandwiches, in fact, when I told them I was writing a post about National Sandwich Month they groaned and asked if they had to eat more sandwiches. But when they saw what I was planning on making they quickly changed their tune.
These are not the ham and Swiss on whole wheat they have been living on the past few weeks. These sandwiches are special. One is super quick and easy and the other takes a little prep work, but it’s so worth it.
Celebrate National Sandwich Month with these Tasty Creations
The first sandwich is so simple to prepare my kids can make them on their own, and they LOVE doing it.
You can purchase everything you need for this sandwich at BJ’s to keep on hand for that night when you don’t have a lot of time to cook, but you really want a hot meal everyone will eat.
I try to keep the Wellsley Farms Italian Style Meatballs in my freezer at all times. They come in handy when you need a quick meal. (Spaghetti and meatballs is always a hit!) They are tasty, quick to cook (you can make them in the microwave, on the stove or in the oven) and something all my kids will eat. The hoagie rolls keep well in the freezer; just pull out however many you need and pop them in the oven or microwave to defrost while the meatballs are cooking.
This next sandwich is one of my most favorite, next to my Inside Out Grilled Cheese. I’d never tried a Cuban sandwich before I ran across this recipe from Saveur for a medianoche sandwich. It’s nearly identical to a Cuban except you make it with a sweet egg bread (challah).
The medianoche requires a little prep-work, but it’s OH SOOOO worth it!
My kids were hesitant to try the medianoche the first time I made it. But once they saw the pure delight on my face when I tried it, they all lined up to get a taste, too. It is now one of the girls most requested meals. I buy the twin pack of pork tenderloins at BJ’s and keep the extra in the freezer to make when the medianoche craving strikes.
"A medianoche (literally "middle of the night") is the kind of sandwich you eat after hours of partying in Miami's Cuban dance clubs. With roast pork, ham, Swiss cheese, and pickles, it's almost identical to a Cuban sandwich, save for the bread, a sweet egg loaf that's similar to challah. The extra richness settles the stomach just a bit more, and it develops a wonderful crust when you toast it." - Farideh Sadeghin
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 lb. pork loin
- Kosher salt and freshly ground black pepper
- 2 tbsp. olive oil
- 1 loaf challah bread
- 1/2 cup yellow mustard
- 1 lb. sliced deli ham
- sliced swiss cheese
- dill pickles
- 4 tbsp. unsalted butter
- Heat oven to 400 degrees.
- Season pork with salt and pepper and drizzle with olive oil.
- Place on a roasting tray and roast until a thermometer inserted reads 145 degrees--in my oven it was about 25 minutes.
- Remove from oven and transfer to a cutting board to rest, about 15 minutes.
- Thinly slice the pork (I used my electric knife, made things much easier).
- Halve the challah bread lengthwise, then cut into 4-6 large wedges (depending on your size preference).
- Spread mustard on each wedge of challah.
- Divide the ham, pork, cheese, and pickles evenly among sandwiches.
- Melt about a tablespoon of butter in a skillet over medium heat.
- Add sandwich to the pan and press down on the sandwich with a cast iron skillet or other pan, and cook until golden brown, about 3 minutes (or cook on a panini press).
- Flip the sandwich over, press with the skillet, and continue cooking until the other side is golden brown and the cheese has melted, about 3 minutes more.
- Transfer to a cutting board and cut to serve.
Looking for more delicious sandwiches to sample? Try one of these recipes from BJ’s Journal.
Do you have a favorite sandwich?