3 Perfect brunch sandwich recipes

Hosting a brunch? Cater to the savory types with these three perfectly delicious brunch sandwiches!

A rustic, yet elegant, crabcake BLT. A subtle and addicting curried egg salad. A flavorful sandwich with prosciutto, Brie and pear. Serving one or all three of these beautiful sandwiches at your next brunch will leave your friends secretly thinking, “… surely she had this catered???”

Yields 6-8 sandwiches

Ingredients:

• 8 ounces lump crabmeat
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1-1/2 tablespoons celery, very finely diced
• 1/2 teaspoon onion, very finely diced
• 1/2 teaspoon Old Bay seasoning
• 1 egg white
• 8 saltine crackers
• 1 French bread loaf, cut into slices, about 3/4 inches thick
• 1/2 pound bacon, cooked and blotted dry
• 1 cup iceberg or romaine lettuce, chopped
• 1-2 tomatoes, sliced thin
• Mayonnaise

Directions:

1. Preheat oven to 350 degrees F. In a large bowl mix together the crabmeat, mayonnaise, lemon juice, celery, onion, Old Bay, egg white and saltine crackers. (Take care not to break up the crab too much. You want to keep some of the crab’s lump consistency.)
2. Lightly spray a baking sheet with cooking spray and then place large heaping spoonfuls of the crabcake mixture onto the sheet about 1 inch apart. You should have around 6-8 medium-sized crabcakes.
3. Bake crabcakes in the preheated oven for 12-14 minutes, then remove from the oven and set aside.
4. To assemble the sandwiches: Lightly toast 2 slices of French bread and then spread a thin layer of mayonnaise onto both toasts. Top the bottom piece of toast with a crabcake, lightly pressing it down to spread it out a bit. Top with 2 slices of bacon, some chopped lettuce, a slice of tomato and then the second piece of toast. Repeat until all sandwiches are prepared. Place sandwiches on a tray and serve.

Yields 6-8 sandwiches

Ingredients:

• 6 large hard-boiled eggs, peeled and cooled
• 1/3 cup mayonnaise
• 1/4 cup celery, finely diced
• 1 tablespoon red onion, finely diced (white onion is fine, too)
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard powder
• 1/2 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• 1-2 tablespoons golden or regular raisins
• Toasted bread of choice (we used a whole grain baguette, sliced into 1/2-inch pieces and lightly toasted)
• Watercress or baby arugula for garnish

Directions:

1. Add the hard boiled eggs to a large mixing bowl and using a knife and fork, break up the eggs into very small pieces.
2. Add mayonnaise, celery, onion, lemon juice, mustard powder, curry powder, cumin, celery salt, cayenne pepper and raisins and mix together well to complete the egg salad. Taste and salt and pepper only if needed.
3. Top each slice of toast with desired amount of curried egg salad and garnish with watercress or arugula. Place sandwiches on a tray and serve.

Yields 6-8 sandwiches

Ingredients:

• 1 ripe bosc pear, thinly sliced (lightly squirt pear slices with lemon juice to avoid browning)
• 1/4 pound quality prosciutto, thinly sliced
• 6-8 ounces Brie, room temperature, double or triple cream if you can find it
• 6-8 small croissants, cut in half lengthwise
• 3 tablespoons whole grain mustard
• 1 teaspoon honey
• Arugula

Directions:

1. In a small bowl, mix together mustard and honey. Taste and adjust to your liking.
2. Spread honey mustard on the bottom portion of the croissant. Top with a slice of Brie, some prosciutto and a handful of arugula.
3. Place top of the croissant on the sandwich. Serve with additional honey mustard on the side.

More brunch recipes

Mother’s Day brunch recipes
A full Easter Sunday brunch menu
How to throw the perfect spring garden brunch