High Protein Sandwich Recipes
Looking for simple lunch recipes? Sick of eating chicken and brown rice with broccoli in front of your keyboard day in day out? Whatever your reason be the following 10 high protein sandwich recipes are simple to make while all containing above 25 grams of protein per sandwich (if you’d like slightly more or less to reach your caloric goals feel free to alter the amount of chicken etc. within the recipes below to suit).
1 – Tarragon Chicken Sandwich
Containing 32 grams of protein per sandwich
Ingredients:
- 2 cups of shredded chicken breast
- 1/2 cup mayonnaise
- 1/3 cup chopped celery
- 1/4 cup plain Greek yogurt
- 3 tablespoons tarragon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 4 large lettuce leaves
- 8 slices of whole grain bread
- 8 tomato slices
Method:
Combine all of your ingredients (excluding the bread) into a bowl.
Evenly spread across your sandwiches and enjoy!
2 – Lemon Chicken Sandwich
Containing 42 grams of protein per sandwich
Ingredients:
- 2 lemons
- 2 tablespoons chopped oregano
- 1 tablespoon canola oil
- 3 teaspoons minced garlic
- 4 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- divided 8 ounces thin asparagus
Method:
Grate your lemon rinds, combine your rind, canola oil, oregano and garlic in a bowl.
Add in you chicken and mix to coat it.
Heat your grill over high heat, sprinkle your chicken with salt and pepper before putting in the pain. Cook until done.
Add your lemon to the pan (in halves) and cook for 3 minutes.
Remove lemon and chicken from your pan before slicing up the chicken.
Cook your onions and asparagus in the pain for 3 minutes before slicing into small pieces.
Removed and toss before adding to sandwich.
3 – Snap Pea & Goat Cheese Sandwich
Containing 25 grams of protein per sandwich
Ingredients:
- 6oz soft goat cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon paprika
- 4 slices of toasted wheat bread
- 1 cup snap peas
- 2 teaspoons olive oil
- 1/2 teaspoon black pepper
Method:
Stir your cheese, parsley and basil in a bowl.
Spread your cheese over each slice of bread before sprinkling with paprika.
Top your bread with your peas then drizzle with oil and add a little black pepper.
Serve and enjoy!
4 – Pulled Chicken Sandwich
Containing 28 grams of protein per sandwich.
Ingredients:
- 3 chicken thighs (skinless & boneless)
- 1/2 cup pineapple juice
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt
- Pepper
- 1 cup corn kernels
- 1/4 cup basil
- 8 slices of wheat bread
- 1 avocado, sliced
- 1 red onion, sliced
Method:
Place your chicken, olive oil, paprika, salt, pepper and juice in your slow cooker for 2 hours on a high heat.
Begin to shred your chicken up before removing from your slow cooker.
Stir your chicken, basil, corn and some more olive oil in a bowl.
Assemble your sandwich with your chicken and the remaining ingredients.
Serve and enjoy!
5 – Chickpea & Avocado Toast
Containing 26 grams of protein.
Ingredients:
- 1/2 cup chickpeas
- 2 tablespoons of yeast flakes
- 1/2 teaspoon olive oil
- 1 pinch curry powder
- Salt
- Pepper
- 2 slices of wheat bread
- 1/2 avocado
- 1/2 lime, juiced
- 1 tablespoon chopped parsley
- 1 sliced baby radish
Method:
Mash your chickpeas along with your curr powder, salt, pepper and yeast.
Spread evenly on your toast.
Mash your lime juice, avocado and parsley before spreading over the chickpea mixture that you just placed on your toast.
Add radishes and finish assembling your sandwich.
Serve and enjoy!
6 – Brekky Tempeh Sandwich
Containing 27 grams of protein per sandwich.
Ingredients:
- 8oz Tempeh
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons of maple syrup
- 1/2 tablespoon of liquid smoke
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup of chopped kale
- 1/2 teaspoon olive oil
- 2 whole grain English muffins
- 1/4 avocado
- 1 tablespoon of almond butter
Method:
Slice your tempeh.
Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder and pepper to a dish.
Whisk together with a fork and add tempeh slices.
Cover and let marinate in the fridge for up to 3 hours.
Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil.
Pour any leftover marinade over tempeh and bake for 15 minutes.
Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy.
While tempeh is baking, add oil and kale to a skillet on medium heat.
Sprinkle with salt and pepper and cook until kale is bright in color and a bit charred/crispy.
Toast your english muffins. Once toasted, smash avocado on one half and sprinkle with a little sea salt.
Spread almond butter on the other half. Layer kale and 3-4 pieces of sliced tempeh bacon on top of the mashed avocado and top the sandwich with the almond butter half.
7 – Chunky Spicy Tuna Sandwich
Ingredients:
- 6 toasted bread buns
- 2 tablespoons of mayonnaise
- 2 tins of tuna
- 3 tablespoons of honey mustard
- 1 tablespoon honey
- 1 shallot
- 1 lemon, juiced
- 1 jalapeno, minced
- 3 tablespoons of chopped green olives
- 1/4 cup chopped herbs
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons of olive oil
- 1 handful of spinach
- 1 sliced avocado
- 1 sliced radish
- 1 sliced onion
- 2 sliced jalapenos
Method:
Spread your mayonnaise over your bread.
Combine ingredients to form your sauce.
Break up your tuna into chunks using a fork before adding in with sauce.
Use a decent helping of your greens along with tuna and jalapenos and begin layering your sandwiches.
Top with an olive on a skewer.
Serve and enjoy!
