Looking for Healthy Sides for Sandwiches? We have you covered! Below we list all of our favorite healthy sandwich side dishes, including cozy soups, seasoned fries, and hearty salads.
We eat sandwiches for lunch all the time. Since we want to be healthy, we try to avoid unhealthy sides like chips or overly fried food foods. Instead, we opt for healthy sides like homemade french fries or a salad. Below we've rounded up 15 healthy options that pair perfectly with sandwiches so you know exactly what to make next time you get a you want a sandwich, but also want to eat healthy.
If you are looking for a sandwich recipe, try our BBQ Pulled Chicken Sandwiches, Hawaiian Roll Turkey Pesto Sliders, or Caprese Sandwich with Truffle Salt. Our BBQ Pulled Chicken sandwiches are an easy slow cooker recipe that can be enjoyed for days on end. The Hawaiian roll sliders are the perfect shareable sandwich for a cozy day. If you want a lighter sandwich, our Caprese sandwiches are perfect. They feature creamy mozzarella, ripe tomatoes, fresh basil, olive oil and balsamic vinegar, and truffle salt.
1. Pear and Prosciutto Rocket Salad
2. Homemade Seasoned French Fries
3. Elotes Style Corn with Furikake
4. Healthy Greek Yogurt Coleslaw
5. Jalapeño Cheddar Cornbread with Miso
6. Healthy Corn and Zucchini Fritters
7. Harvest Salad with Quinoa and Arugula
8. Pan Fried Potatoes with Herbs
9. Thick & Healthy Turkey Chili
10. Spicy Cajun Fries
11. Zesty Italian Pasta Salad
12. Burrata Caprese with Balsamic Glaze
13. Spiced Vegan Butternut Squash Soup
14. Make a BBQ Salad (With or Without Chicken)
15. Spicy Kani Salad
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15 Healthy Sides for Sandwiches
- 2 oz prosciutto
Maple Balsamic Vinaigrette
- 1½ tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- squeeze of lemon juice
- 2 tablespoon olive oil
- 4 cups arugula 3 oz
- 1 pear thinly sliced. See notes for options.
- 1 small shallot thinly sliced
- ½ cup toasted or candied walnuts
- ½ cup Parmigiano-Reggiano shaved
- 1 pinch sea salt to taste
- 1 pinch freshly cracked black pepper to taste
- Preheat oven - Heat oven to 375°F
- Arrange prosciutto - Line a baking sheet with parchment paper and lay prosciutto flat with space between each piece. Make sure the slices are not touching each other and do not crowd the baking sheet or the prosciutto will not properly crisp.2 oz prosciutto
- Cook prosciutto - Place on the middle rack of the oven and cook for 10-15 minutes depending on the thickness of the prosciutto slices. Keep a close eye on the prosciutto once in the oven to make sure they do not burn.
- Cool prosciutto - Remove from the oven and transfer the prosciutto to a wire rack to cool. The prosciutto will become crispier as it cools.
Maple Balsamic Vinaigrette
- While the prosciutto cooks, make the vinaigrette. In a bowl, whisk balsamic vinegar, maple syrup, dijon mustard, salt, pepper, and lemon juice until combined. Slowly add in oil and whisk until the dressing is emulsified.1½ tablespoon balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, squeeze of lemon juice, 2 tablespoon olive oil
- Store in an airtight container or lidded jar and refrigerate. Shake before serving.
- Add the arugula to a large mixing bowl and toss in the dressing. Mix in shallot and walnuts, and top with sliced pear, crispy prosciutto and sliced Parmigiano-Reggiano. Sprinkle with sea salt and freshly cracked black pepper.4 cups arugula, 1 pear, 1 small shallot, ½ cup toasted or candied walnuts, ½ cup Parmigiano-Reggiano, 1 pinch sea salt, 1 pinch freshly cracked black pepper
- Refrigerate the produce ingredients (arugula, pear, shallot, etc.) separately from the crispy prosciutto and maple dressing then recombine when ready. All ingredients are good for 3 days. These ingredients don't stand up well to freezing.
- Make the prosciutto and dressing ahead of time for quick assembly.
- Make a bigger batch of maple balsamic dressing to dress more salads.
- Don't dress until you're ready to serve and eat the salad to prevent the salad from getting soggy.
- Drizzle lemon juice on the pears if you do not serve immediately. This prevents oxidation.
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