You mean besides chicken/turkey salad and ham salad? And terrines?

Like your chicken story, my mother used to make a filling she called "election night pâté" which was leftovers run through the meat grinder. Then she read a Julia Child recipe for something very similar. I think I've told this story before. After reading the recipe through, she said Julia had left out an important step: Feed the pot roast to your family, before grinding the rest. There are all kinds of lovely pâtés that make great sandwich spreads. Like hummus. There are a ton of Middle Eastern "salads" that are great that way. Roasted eggplant and techinah salad with a touch of mayonnaise is a great sandwich filling.

Really the big difference between the pâtés, terrines and salads and non-made sandwich fillings is size. The former are cut small and mooshed together, while the latter are stacked. I love sandwiches. :)

Chicken/turkey salad and ham salad are "made" recipes IMO. Everyone has variations :-) I mean as opposed to a plain slice of whatever.

I love sandwiches too :-)

I make a delicious chip dip that I have been known to eat on a roll as a sandwich. Cream cheese, chopped black olives,green olive brine and grated onion. I will put chips ON that roll along with the dip so I can justify it slightly.....

I know that pimento cheese is a popular sandwich filling. Not MY favorite,but think it fits in the category. I will eat it on a sandwich if its MY pimento cheese and grilled so its gooey. But I have to be in just the right mood for it,not often. The last time I ate it was in high school....

Amy, that reminds me of another filling I really like, but only make occasionally. It too is meant to be a dip for crackers, chips or crudites. It's cream cheese blended with corn relish, a sort of corn based piccalilli. Another one I can eat from a spoon :-)

I love a sandwich made with cream cheese and chopped pimento stuffed olives. Usually served on crustless whole wheat bread with butter lettuce, cut into triangles.

LOL! Colleen, I mean besides other salads like the tuna and egg salads, because you had already mentioned them.

Does omelette count as a slab or made? I used to adore omelette sandwiches, and got them for lunch when I was at a particular job. I don't usually get to the making into a sandwich part at home. I like fried egg sandwiches, too, but that's for sure in the slab/slice category.

Something that was popular when I was young, but my mother forbade, was spaghetti sandwiches--that's leftover spaghetti with tomato sauce of some kind, not too gloppy, with or without broken up meatballs. ("No starch with starch or fat with fat," was the rule at home.)

Then there's the classic grilled vegetable sandwich. They're kind of more like slices but have to all be together to make a whole, unlike slices of turkey, so "made". And best with feta or fromage de chèvre on a baguette. Now I want one.

For that matter, the classic submarine sandwich is a bunch of stuff which together is greater than the sum of its parts. Do you know those, Colleen. In other regions of the USA, it's called hero, grinder or hoagie. Maybe some other things. And cousin to, but not like a po' boy in shape (long roll but not as long or narrow as a baguette), but then a muffala, which has a very bread, is really a lot like a sub. Anyway, it's a bunch of deli meat or charcuterie, cheeses, vegetables, and usually some kind of vinaigrette. Much more "made" than your classic ham and swiss on rye, slices thing. :)

And, where I live, felafel pita and burrito are both considered sandwiches. They both have cooked fillings added to a bunch of different stuff.

Okay... Passover is done (if you don't hold the extra day for the western hemisphere), and I have my bread ingredients ready to bake tomorrow. I'll get to make sandwiches, rather than just waxing on about them. :)

I spent one semester of Jr High eating whole wheat bread with well drained cottage cheese and crushed pineapple sandwiches.

Also an east coast thing is a "Denver egg sandwich" which is pretty much a Denver omelette in a sandwich.
And leftover meat, run through the grinder, mixed with mayo, some fine chopped onion and perhaps pickles.....works for leftover liver, pot roast, pork roast, ham and of course chicken, but i prefer my chicken salad cut up rather than ground.

I make ham salad and smoked turkey salad. For the ham I use mayo, sweet relish, sweet onion, that's all. For the smoked turkey it's mayo, minced dill pickles, if I have them pickled sweet red peppers, sweet onion, tarragon.

Years ago, a vegan neighbor used to make something called "Happy Tuna" (I think because no tuna was killed to make it), which was raw cashews, lots of fresh parsley, red onion and more that I cannot remember - all put through a meat grinder. I think probably tamari and ?? Maybe sesame seeds or sunflower seeds? I wish I could remember. It was so delicious and healthy tasting - nothing like tuna at all, but a fabulous sandwich filling.

Meatloaf for me too, with tons of catsup, is number one here. Buttered squishy white bread grilled cheddar cheese with orange marmalade, eaten cold, would be my number two. Then there is pickled herring with sour cream and red onions on pumpernickel. Another favorite is dark rye with ham, cream cheese, and pineapple. Cold roasted poultry with sage stuffing, cranberry sauce, and mayo on leftover dinner rolls.

Ah, spaghetti sandwich, with meatballs. I thought I was the only one!! Also love meatloaf sandwiches, but they must have melted mozzeralla on them : )

Everyone else has mentioned sandwiches I could think of, except perhaps bacon and scrambled eggs on toasted bread (is that up there already?). And I remember once, as a child, my mom telling me, go ahead, make your own sandwich. Anything I want? Yes, she said, so long as I ate the whole thing. Never before had she allowed this, as Mom was all about nutrition. I made a peanut butter, banana, and marshmallow sandwich. A double decker, too. That first rebellious bite was fantastic! By the 3rd bite, I felt sick.

I made (canned) tuna melts last night, for want of something different. On toasted bread, with cheddar cheese melted on top. I don't think I want another for perhaps a year.

My mom always turned leftover meatloaf into "meatloaf mash" for sandwiches - she'd literally mash it quite fine with a fork then mix it with enough homemade mayo to stick it together. Still my favorite way to use up leftover meatloaf. Add a slice of cheese, a leaf of lettuce and a good slice of tomato... Yum.

"Gannet" – I love that, Colleen! Is that an Australian term or original Colleen?

Olychick, I'm searching the net for vegan tuna recipes now and finding them all to be made with chickpeas as a base. I might try one of those recipes just for fun but will probably need to tweak it based on what I have available.

My BF makes beef & pickle sandwiches w/ chopped very-well-done beef, sweet pickles, mayo, and mustard. I love them, but I've always loved pickles, olives, etc.

My father would grind ham and sweet pickles and mix w/ mayo to make a ham spread. He would also occasionally make a sandwich with just baked beans and bread. :)

I looked up "gannet" since I was sure Colleen didn't mean the bird (though maybe the bird behaves like that). Urban Dictionary: "Someone who hangs around when they are usually unwanted and is only interested in what they can get out of people. They are generally annoying and often ruin what would otherwise be perfectly nice days out."

I thought it must mean something like that, but I imagined a milder version, about grabbing food like a gannet. Surprised to find it's in use here. Has anyone heard it?

Urban Dictionary trends young and emphatic, and aims for snarky in their presentation. It's probably used most in a more mild way.

Oh, this is going to be a tasty thread too. I love a lot of sandwiches.

I love sandwiches also....for just about any meal. And have bit of reputation within my family for making very tasty ones :-) But with the exception of tuna, egg or chicken salad, I don't care for any with smushed up fillings. Meatloaf sandwiches are wonderful but with slices of meatloaf, not mashed up meatloaf!

So I guess that eliminates me from offering any other "made" fillings :-) Don't even care for ham salad....would much prefer just a slice or two of ham.

The most popular sandwich/panini/hamburger filling around here is to top your meat with greens (made w/ escarole), roasted red pepper, cheese (usually provolone, mozzarella, or swiss), and whatever the preferred sauce is. e.g., aioli or chipotle sauce.

I make a spread of cream cheese with homemade bacon bits and horseradish I put on rye bread. Also good on crackers of all kinds.

partymusic, I've renewed my search, too. It did not have chickpeas or any beans in it...but I found this which looks exactly the same except with almonds instead of the raw cashews she used (she may have toasted them slightly), no sesame seeds, but sunflower seeds. I'm pretty sure my friend used a dash of tamari, but I could be wrong. I'll try it first before adding any and see if it needs it:

https://ohmyveggies.com/vegan-tuna-salad/

I found this by googling Australian slang gannet: In many parts of the United Kingdom, the term "gannet" is used to refer to people who steadily eat vast quantities of food, especially at public functions. Young gannets were historically used as a food source, a tradition still practised in Ness, Scotland, where they are called "guga".

Maybe millenials use "gannet" like that but it's a word from DH's Scottish family and refers to the sea bird which hangs around and eats all the food it can get its beak into. From Wikipedia: "The gannet's supposed capacity for eating large quantities of fish has led to "gannet" becoming a description of somebody with a voracious appetite."

Plllog, we often have omelette sandwiches, which we first encountered from a breakfast cart in Saigon. There the omelette is folded into a Vietnamese baguette (a largish, oval roll which is airy on the inside and shattery crisp on the outside) along with slices of cucumber and hot chilli sauce. Yum.

We do have submarine type rolls here, and also what's called a "Continental roll", which is made in Italian delis. It's a long, thin, usually shattery crisp on the outside roll, filled with slices of salami, mortadella and prosciutto, cheese and a mixture of olives, sun dried tomatoes and sometimes melanzane (pickled eggplant strips) or pimiento strips. Some people get lettuce and other salads on theirs but I prefer not.

Asparagus with Philadelphia Cream Cheese is very good on soft white bread.

Ladydi, that reminds me of those asparagus rolls we used to make as hot appetizers in the 70’s. I can’t remember exactly if I made them with Parmesan or blue cheese, but the blue cheese sounds more familiar to me. I just remember they were really good.

http://archive.boston.com/lifestyle/food/articles/2011/05/18/asparagus_roll_ups/

You all have my attention now. I use to frequently eat lunch out, but now have to forage at home. I find myself eating more than a few sandwiches. You are giving me great ideas.

I like grilled bacon and butter on white bread, smoked salmon, butter and a squirt of lemon juice on brown bread, leftover cold Turkey and bread sauce on any bread.

My daughter was called the gannet when she was born as she always seemed to be feeding lol

One of my favorite finger foods to take to gatherings is shrimp toast. Always a hit but best to keep in a warmer.

Olychick, that recipe looks really good! If you make it, let us know how it comes out. It will be a while before I'll be able to get the ingredients. :p

ETA: LoneJack, please tell me that you peel your shrimp. My Vietnamese friend leaves the shell, legs, tail, and all when she makes hers, and I just don't like eating shrimp shells. :p

You can make a nice sandwich out of cooked pork and fix it like you would chicken salad. Barbecued pork sandwiches too. Breaded pork loin sandwiches are very good.

Sue

Olychick - yes the shrimp get peeled first. But after all the ingredients are run through the food processor to make the shrimp paste and frying them in the wok I wouldn't think a little shell would be noticeable. Maybe not. I use the recipe from The Chinese Takeout Cookbook by Diana Kuan. Lot's of great recipes in there.

I occasionally make Italian steak sandwiches - sirloin steak sliced very thin slow simmered with onion, garlic, mushrooms, Italian seasonings and tomatoes. Served hoagie rolls with provolone. Sometimes I do Italian sausage the same way.

LoneJack, she made it with an intact unpeeled shrimp on each piece of toast -- they may have had heads on too... cannot remember. It was beautiful and delicious, but I couldn't handle eating all that shell. I only ate one. :)

I like spreading mashed potatoes on two slices of fresh challa, then add tomato slices sprinkled with salt. Potato is a veg so this counts as health food :)

ritaweeda - I love those too but I usually cheat and use Steakums for the cheese steaks. I prefer them with mild Italian sausage and a little marinara sauce on top.

party_music - I don't think I would care for the whole unpeeled shrimp on there either. I don't see how you could deep fry them without some way to tether the shrimp to the bread.

I love slicing a ripe avocado on a slice of generously buttered bread (open face), then a liberal sprinkling of fresh ground pepper and cover all with freshly grated sharp cheddar cheese. This is best on a "not too coarse" bread.

A few "spreads" that I like:

1. Hummus and Tabbouleh mixed together on pita bread.

2. Cold smoked salmon, cream cheese, butter, fresh dill and fresh chives whirled in a blender to make the spread, on rye bread.

3. Cretons which is a French Canadian spreadable spiced ground pork pate with mayo and dijon mustard on any kind of bread. LOL

4. Artichoke and tomato bruschetta on ciabatta bread or on a folded Na'an style flatbread.

I make salmon salad, which is one of the few ways I will eat canned salmon. Besides salmon, it has lemon juice, mayo, green onions (or chives), and tomatoes. Normally I mix chopped tomatoes into the salad, but if I have large tomatoes, I can hollow them out and fill them with the other ingredients.

I will also make salmon croquettes with canned salmon, and that can be made into a sandwich or a wrap. I made a wrap today with a whole wheat tortilla that I heated with grated Jarlsberg, and when the cheese was melted, I added tuna salad and lettuce.

I make omelet sandwiches frequently for my lunch when I am alone, and I add sautéed mushrooms, ham, and Provolone cheese to the omelet. I have it on one piece of toast, and so it is an open-face sandwich, if you will.

In Mexico, puréed pinto beans is used as a condiment, spread on a toasted split bolillo with ham or turkey to make a torta. I make this often myself, but I make burritos and tacos more often. Do you get corn tortillas in Australia? I had trouble finding them in Vancouver in 1978 - they were only in the freezer section.

Lars, Your canned salmon salad reminded me of a canned smoked salmon salad I make with minced red onions, a touch of mayo and some chili sauce or ketchup. I love that on toast.spread

We have cooked corn tortillas in Australia, Lars, but not the kind you fry yourself.

peanut butter and red onion

My friend makes a fabulous sandwich w/ the canned chick peas. Chick peas blended, add tahini, avocado, S&P, cilantro & green onions. Don't be shy about adding green onion--she used 6-8 green onions. Served it on Seedy Dave's Killer Bread with beautiful leaf lettuce & fresh sliced tomato. Lettuce & tomato/ fresh produce is exceptionally here (in Mexico).

Honestly, one of the best sammies I have ever eaten--and my idea of sandwich is 1/3# medium rare burger on a home made bun.