300-Calorie Sandwich Recipes

These toasty handfuls may just be the ultimate combo in the world of sandwiches. The recipe combines some of our favorite things: It's a delicious mash-up of egg-in-a-hole, avocado toast, and a classic BLT.

Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.

These sandwiches are a nod to low-and-slow Southern barbecue—using just a little bit of pork shoulder. And just like traditional pulled pork, the meltingly tender vegetables and pork are piled high on toasted buns, slathered with a Greek yogurt mixture, and topped with shredded cabbage.

Egg salad is a lunch-time favorite, a go-to because it's quick, easy to prepare, and rich in filling protein. A typical homemade version can load on more than 23g of fat and almost 900mg sodium—suddenly making your so-called light lunch feel anything but. Our avocado trick cuts fat in half, keeping all the creamy goodness of classic egg salad. 

Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

Enjoy the taste of traditional BBQ sauce with a little spike of spicy sriracha. 

Scooping out part of the bread in this simple version of pan bagnat allows for more tasty fillings and acts as a hull to collect flavorful tomato juices. Make breadcrumbs with scooped-out bread.

This quick five-ingredient entrée transforms a favorite pizza combo into a melty grilled sandwich. To thinly slice fresh mozzarella with ease, freeze the cheese for about 30 minutes before cutting.

Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.

Update sandwich night with a hearty grilled stacker loaded with turkey, ham, veggies, and a Dijon spread.

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

Be sure to look for artichoke hearts that are canned in brine, not oil.

You'll love this open-faced take on a classic tuna melt. Sustainable note: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

This egg-cellent version of a BLT boasts baby arugula, fresh tomatoes, and hearty slices of focaccia bread. Top this beauty off with a fried egg for a savory lunch or dinner.

This turkey sandwich loses the bland cold cuts and upgrades to thick turkey cutlets, sweet plums, and fresh basil.

Pimiento cheese is a Southern tradition. We add a little Parmesan to the standard cheddar-mayo mixture for extra savory depth.

You'll love everything about this sandwich, from the crunchy whole-wheat baguette to the sweet and tangy relish—not to mention the flavorful smoked salmon. You and your family will be raving about this one.

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Soft, buttery avocado amps up the irresistible gooeyness of this grilled cheese. Tomato brings a bright, acidic contrast to the richness of cheese and avocado. Firm, ripe tomatoes will perform best—giving off some, but not too much, juice as the sandwich grills.

Prosciutto and fresh figs are a classic Italian combination. Here, along with Manchego cheese and fig jam, they create a sweet-savory sandwich that's simple yet memorable. Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto.

The great thing about this open-faced BLT-inspired sandwich is how seamlessly it can go from brunch to a fancy dinner.

Opt for focaccia without cheese or herbs, and choose one that doesn't look oily. Serve with a fruit salad of 1 cup blueberries and 2 cups strawberries at breakfast or brunch. Cook up a side of asparagus or toss up a hearty salad at dinner.

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

There's just the right amount of heat and sweet in these succulent pork sandwiches. Serve with a soba noodle salad.

These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.

This decadent sandwich would be perfect for brunch. Look for salmon that's labeled "wild Alaskan," and you can be sure you're getting sustainable seafood. You can also use soft-boiled eggs in place of the poached eggs.

Ashmead's Kernel, a very old English apple, is smallish and lumpy with a russet exterior that blankets the green skin. We like its crisp flavor here, though any apple would work.

For a simple substitution, try pork tenderloin in place of chicken thighs.

Serve with Mango Slaw: Combine 4 cups packaged cabbage-and-carrot coleslaw, 1 cup chopped mango, and ¼ cup vertically sliced red onion in a large bowl. Add ¼ cup canola mayonnaise, 1 tablespoon cider vinegar, 1 tablespoon sugar, and ¼ teaspoon salt; toss well to coat.

Fresh veggies coated in traditional Vietnamese flavors give this roast beef sandwich crunch. The signature crusty baguette that envelopes the filling offers the perfect contrast in texture.

You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill grate to preheat also. Be careful when touching the skillet, as the handle will be extremely hot. A pinch of sugar in the beef patty mixture helps deliver deep-brown, caramelized crust to the burgers without making them taste sweet.