Who says you need bread to enjoy a great sandwich? If you're looking to lighten up lunch without losing flavor, transforming your favorite handheld classics into satisfying salads is the way to go. Whether you're watching carbs or just looking to change up your usual greens routine, these sandwich-inspired salads offer all the bold ingredients you love - with fewer carbs and more crunch.
Think of sandwich-to-salad conversions as a delicious rebalancing act. In a sandwich, bread takes center stage. It’s the structure that holds everything together, which means fillings are limited by what you can physically stack between slices. But in a salad? You’re free to focus on the good stuff. Veggies, proteins, cheeses, pickles, and dressings all take on more importance, and the ratio is entirely up to you. It's the same flavors you crave, just with more room to play - and more greens in the mix.
I was inspired to start this sandwich to salad experiment when I saw a recipe for Banh Mi Panzanella Salad online. I love the bold flavors of the classic Vietnamese sandwich, so I wanted this salad to hit all of the same notes: crisp vegetables, savory protein (I used tofu, but you could choose chicken, pork or even pate), pickled crunch, and sauces that balance sweet and spicy. Trust me, this one’s worth making!
In the past when I've made Banh Mi at home, I've purchased pickled daikon and carrots at an Asian market or even pickled them myself, but I was pleased to see this product now available at my local grocery store. That's one less step!
I wanted to lighten this salad up a bit from the recipe so I skipped the croutons here (though you'll see homemade croutons are used plentifully in the other salads) and I subbed non-fat Greek yogurt for the mayonnaise for the drizzle. This salad is bold enough for adventurous eaters but customizable enough for weeknight meals.
Banh Mi Salad
Serves: 2-4
Prep time: 15 minutes
Cook time: 10 minutes
Inactive time: 30 minutes
Total time: 55 minutes
For the tofu:
14 oz extra-firm tofu, cut into 1-inch cubes
2 Tablespoons lemongrass paste (or minced fresh lemongrass if you can find it)
2 Tablespoons low-sodium soy sauce
2 Tablespoons honey
2 Tablespoons fish sauce
1 Tablespoon neutral-flavored oil like grapeseed
For the hoisin-honey dressing:
1 Tablespoon hoisin sauce
1 Tablespoon rice wine vinegar
1 Tablespoon honey
1/2 Tablespoon sesame oil
1/2 Tablespoon low-sodium soy sauce
For the chili mayonnaise drizzle:
1/4 cup mayonnaise
3 Tablespoons sriracha
1 Tablespoon rice wine vinegar
For the salad:
1/2 head Napa cabbage, thinly sliced
1 cucumber, cubed
1 jalapeno, stemmed and seeded, and thinly sliced
1/2 cup cilantro, chopped
Drained pickled Asian vegetables (carrots & daikon)
3 scallions, thinly sliced
1. Mix together the lemongrass paste, soy sauce, honey and fish sauce. Pour over tofu in a plastic bag and marinate for at least 30 minutes up to overnight.
2. Drain tofu and pat dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat and add tofu and cook, turning, until crispy. Set aside.
3. In a small bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside.
4. In another small bowl, whisk together the mayonnaise, sriracha and rice wine vinegar. Set aside.
5. To assemble the salad, combine tofu, cucumber, jalapenos, cilantro and drained pickled vegetables over thinly sliced Napa cabbage. Drizzle with hoisin-honey sauce and toss to coat. Drizzle with chili mayo and serve.
Here’s a round-up of my other favorite sandwich-to-salad creations I've experimented with lately:
1. BLT Salad
While the classic BLT sandwich shines brightest in the summer with juicy heirloom or beefsteak tomatoes, this salad version makes it easy to enjoy those flavors anytime. Cherry and grape tomatoes are flavorful year-round, and their naturally bite-sized shape makes them perfect for tossing into a salad without any fuss.
The bacon, lettuce, and tomato trio is a nostalgic favorite, but this upgraded version feels fresh and modern. Crisp romaine replaces the classic sandwich bread, paired with sweet cherry tomatoes, crunchy croutons, and plenty of bacon. The magic? A creamy dressing made with avocado, lemon juice, buttermilk, a little mayo and garlic - think ranch with an edge.
I made this for a recent dinner party, and it was a big hit with the group!
Want the “gourmet version?” Our hands-on Gourmet Grilling Made Easy class happening tonight features BLT Salad with Grilled Baby Artichokes, Wood-Fired Tomato Vinaigrette, Arugula, Bacon and Parmesan. Spots are still available, so snag one now.
I used my book club ladies as guinea pigs for the next five salads, and not one dish disappointed!
2. Cheeseburger Salad
Take all the best parts of a cheeseburger - juicy beef, sharp cheddar, pickles, tomatoes - and layer them over mixed greens for a salad that hits all the right savory notes. The surprise ingredient is air fried frozen French fries. I was skeptical about this addition, but it added another texture to the salad.
A mustardy pickle brine (another of my latest food obsessions) dressing pulls it all together. This is perfect for nights when you're craving comfort food, minus the bun. You could also add raw or pickled red onions to this salad, if you like.
3. Italian Sub Salad
Loaded with salami, pepperoni, provolone, and banana peppers, this salad channels your favorite deli sub. Use romaine lettuce for crunch, add cherry tomatoes, and finish with a drizzle of homemade Italian vinaigrette with fresh oregano.
Want bonus points? Make your own garlic croutons.
4. Falafel Pita Salad
This vegetarian favorite is a fresh and filling spin on the street-food classic. Crispy falafel chunks over romaine lettuce get topped with chopped cucumber, and tomato. Serving with a traditional tzatziki sauce (Greek yogurt, grated cucumber, lemon juice, chili flakes, and fresh dill) adds that creamy tang you expect from a pita wrap - without needing the pita at all (though crumbled pita chips make a great garnish).
I've been making this baked falafel recipe for years, and it's so much better than any fried version! Just note that the chickpeas must be soaked overnight so plan ahead. The recipe makes more falafels than you'll need from the salad, but they freeze beautifully.
5. Philly Cheesesteak Salad
Warm thinly-sliced Ribeye steak, caramelized onions and peppers melt beautifully into provolone atop a bed of spinach making for a delicious warm version of the classic sandwich. Be sure to get a good caramelization on the onions and peppers before adding the steak and cook until just done.
A horseradish-mayo dressing adds a punch and garnishing with crispy croutons allows the bread to soak up all of the flavors. This dish is rich, comforting, and surprisingly weeknight-friendly.
6. PB&J-Inspired Fruit Salad for Dessert
Here’s a sweet twist to close your salad smorgasbord! This fruit salad mimics the childhood favorite using strawberries, grapes, pitted cherries, blueberries, and a true peanut butter and jelly drizzle. Think of it as your grown-up after-school snack!
To make the peanut butter and jelly drizzle, melt some preserves in a saucepan (I used strawberry to keep it classic), add peanut butter and thin to drizzling consistency with warm water.
Other Tasty Ideas to Try:
I haven’t made these salads inspired by sandwiches just yet - but you better believe they’re on my test kitchen list:
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Cuban Sandwich Salad: Pulled pork, ham, Swiss, pickles, and a mustard vinaigrette. Want to see this sandwich transformed into a pizza? Chef Sara Salzinski is giving me even more ideas with her Cuban Sandwich Pizza! What do you think of sandwiches to pizza ideas? I've made a Philly Cheesesteak Pizza before, so I may have to get to experimenting with more sandwiches to pizzas.
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Reuben Salad: Corned beef, gruyere, rye croutons, and Thousand Island dressing over shredded cabbage.
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Tuna Melt Salad: Tuna salad, cheddar, crushed croutons, and a lemony or dill-forward dressing.
And our General Manager Kate Augustin just shared another salad with a twist in her latest blog: Potsticker Salad.
If you're looking for more traditional salads and grain bowls to switch up your routine, don't miss our hands-on Summer Salads and Grain Bowls on Friday, September 5 at 11am at Lincoln Square. A love a good grain bowl as much as a salad!
You'll enjoy and learn to make:
- Grain Bowl with Quinoa, Roasted Poblano Peppers, Corn and “Chorizo” Tofu
- Spicy Soba Noodle Salad with Roasted Broccoli, Carrots, Edamame and Ginger-Cilantro Vinaigrette
- Greek Cobb Salad with Pickled Red Onions, Artichokes, Cucumbers, Chickpeas and Feta-Yogurt Dressing
