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#SpoonFeed January 19-26: These Ain’t Your Mama’s Sandwiches

No offense to the moms out there, but school lunch sandwiches of our generation oftentimes meant soggy white bread with a piece or two of lunch meat or a tame slather of peanut butter. These days, home kitchens and restaurants alike are producing some gargantuan sandwiches, and we couldn’t be happier. The #SpoonFeed photos of the week below are in honor of all you people out there who know a proper filling to bread ratio.

Just look at the volume of this egg salad sandwich with the perfect accoutrements.

A photo posted by Kaitlin Orr (@carnivorr) on

Warning: this mac ‘n cheese and bacon grilled cheese is for mature audiences only. Because we know you’re wondering, here’s eight ways to take your grilled cheese to the next level.

The best crab cakes are those made right in your own kitchen and served on a buttery, homemade brioche bun.

Gotta appreciate the open faced poached egg, avocado, and bacon toast that’s taken over our nation.

A photo posted by Erika (@foodandfrenchies) on

That oozy cheese is just so provocative.

A photo posted by #holdthebacon (@kosherkaufman) on

For those of you that ever doubted the coolness of egg salad, this one’s for you.

Club sandwich on a stick. Yes and yes.

This chipotle turkey club masterpiece is no surprise coming from Molly.

Sometimes the best thing to do with a fried chicken cutlet is nestle it carefully inside a nice fresh roll.

This star-quality sandwich is called “The Ranger” and it hails all the way from The Orient Express in Beirut, Lebanon. Who knew Lebanon was so serious about their sandwich game.

As you can see, the sandwich has truly been reborn. Gone are the days of wilted lettuce and tasteless meats. And because we’re so passionate about our own sandwiches, make sure you follow us on Instagram to see how it’s done.

Analiese currently lives in Los Angeles. By day, she is a marketing communication manager for a software consulting company. Outside of work, it’s all about food. Analiese is the founder behind The Bacon Princess, a blog dedicated to gluten-free, dairy-free, and oftentimes Paleo recipes.Analiese also writes for a number of other publications. She is a Senior Writer & Photographer and Marketing Coordinator for NOBREAD, a National Contributor for Spoon University, and a Freelance Writer with Tastemade and Foodbeast.Her recipes have been featured on Huffington Post, Buzzfeed Food, Brit + Co, Foodgawker, Tastespotting, Daily Fit Fix, Paleo Grubs, The Primitive Palate, and more. Over it all, she loves defying the odds and making (and eating) gluten and dairy-free foods that still taste great.