3 Cozy Fall Sandwich Recipes | Easy and Delicious Ideas

Change up your lunch or dinner with these 3 quick and easy fall sandwich recipes! Using fresh seasonal ingredients like apples, pears, and cranberries, these cozy sandwiches are perfect for autumn. Whether you’re looking for a simple meal idea or something new to try with fall flavors, these recipes are delicious, fast, and sure to become favorites. 🍂🥪

*Time Stamps*
0:40 Turkey Waldorf Wrap
2:45 Brie Apple Turkey Sandwich
9:40 Manchego Pear Panini

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*Videos you might be interested in:*

Crock Pot Brisket Sandwiches

Leftover Turkey Apple Hash Burritos

Fall Food Playlist

*Recipes*

Turkey Waldorf Wrap
Your favorite wrap
lettuce
turkey slices
waldorf mix:
1/4 cup dried cranberries
1/4 cup mayonaisse
1 Tablespoon lemon juice
1 large pinch salt
1 apple of your choice, chopped (I like honeycrisp)
1/4 cup chopped walnuts or pecans (bonus points if you toast them first)

Brie Apple Turkey Sandwich
thinly sliced granny smith apple
a baguette or bread of choice
lettuce leaves of choice
Turkey slices
brie cheese (i like the spreadable kind for this)
dijon mustard to taste
cranberry sauce to taste

Manchego Pear Panini
soft bread of choice
evoo for skillet
orange fig jam (or fig jam or orange marmalade)
thinly sliced pear
salami or thinly sliced ham
thinly sliced manchego cheese

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Hey there. Welcome back to Plum Pantry. I’m Alicia if you’re new here. And today it’s finally fall. It’s finally fall officially on the calendar and everything. It’s fall. Fall is my favorite season and I love it. And the problem with early fall where I am is that it’s still 80some degrees outside. It is hot. It is. And it’s gotten humid again. And normally we’re not humid in September, but it’s humid and it’s not really fall feeling outside. So, while I can’t bring myself to make soups and things like that, I don’t want to miss out on all the fall flavors. And I know everyone’s pumpkin spice everything, I actually love all the apple stuff. Today, what I’m making, one of the ways I get through early season, fall when it’s still hot, but use fall flavors so that I can start enjoying the season, is I like to make sandwiches with fall flavors. So, that way it’s not a cooking thing. It’s not hot in the kitchen, but I’m still enjoying some of the fall stuff. It starts to come on. It’s just different. And they’re flavors that I could use year round cuz you can get almost everything year round nowadays, but I just I do it in fall and I enjoy it in fall. So, I can do that. Before I get started on today’s sandwich, yesterday I made a fall wrap. And I did not I couldn’t film like this yesterday. It was too busy in here. But I did get footage that I can show you while I describe what I did for yesterday’s wrap. It was a play on Waldorf salad, which has apples in it. But instead of grapes, instead of grapes, which is typical in a Waldorf salad, I put in dried cranberries for fall. And I put in um I use a honey crisp apple. You can use whatever kind of apple you want. And for Waldorf salad, you make a dressing with mayonnaise and lemon juice. And you put walnuts in it with the apples and the the grapes or in this case cranberries. And that’s Waldorf salad. And I did that and I layered it on a protein wrap. You can use any kind of wrap you want. I put on a protein wrap because I’m trying to get more protein. layered some frill lettuce on it and some turkey slices. I just use regular lunch meat. That’s what I’m going to use all week on these sandwiches that I’m bringing you. And they are you could but you could totally use like sliced leftover turkey or rotisserie chicken or something like that if you want. So, I put the um I put the wrap down. I put the lettuce on top of that. I put turkey on top of that. And then I put the Waldorf salad over that. Wrapped it up. It was delicious. And that was sandwich in this case wrap number one. I count wraps as a as a sandwich. If it has a bread outer layer and I can hold it in my hands, I call it a sandwich. So wrap that was sandwich number one yesterday. Today I am making for you like a Granny Smith turkey baguette sandwich. A little more um like cafe style sandwich. And I’m going to grab some stuff here. I have my baguette. I just picked up the store. I didn’t make it this time. And I need some ingredients. I got a green apple. Granny Smith. These are my son’s favorite. So, I can’t wait until our apple trees produce a lot of those. I’ve been getting like one or two a year. Um, I’m going to go with some really lettuce again. And I’m going to go with turkey slices again. Bree cheese. I got the spreadable kind for this cuz it’s going on the sandwich. I’m going to put some Dijon mustard. H I’m missing my Dijon. Someone used the last of the Dijon and didn’t tell me. I will go get something from downstairs. This is why we stock our pantries so that we could when we run out of something, we have it on hand. And then I have some cranberry sauce. Last year when I made cranberry sauce, I didn’t can it. Um I just didn’t have time. And so I froze some and I got some out the other day for something else and this is what I had left. want to use some of the cranberry sauce on this too, which I have not done with this sandwich yet, but I sounds good. So, I’m going to try it. I need to go grab the Dijon. I’ll be right back. All right, got my Dijon. It’s my last jar. I need to make more or buy more. I did make a video with my Dijon mustard. I think I’ve done a video for both yellow mustard and Dijon. I can try to link those for you. Yeah. So, I am just layering this stuff up. And I don’t really have measurements for this because I’m just doing however much I want. So, I’m going to I actually like a middle slice for this. This will be with dinner later this week. Okay. So, I’m just going to slice this in half this way. You could toast it if you want at this point. That would be good, too. I bought this spreadable brie. You can use just slices of regular brie. Gouda is also good on this. I’ve had that. And if you don’t like Bri or don’t want to um or you can’t find it, try Gouda. thin slices of guda. I think the spreadable kind is kind of fun. It makes it just easier to put the sandwich. Although this one’s not being that easy to unwrap. These are like those little laughing cow wedges that it’s brie which I didn’t I’m going on about this. It’s because I didn’t know it existed until I went to pick up some brie and was like, “Oh, what’s this?” I’m going to put a whole wedge on mine. I’ve got about 4 and 1/2 in for my sandwich. That’s what I like. And I’m going to put Dijon just a very ski layer over it. Again, part of the fun of cooking at home is doing everything to your taste. So, if you love a ton of Dijon mustard, by all means, lather it on. I like just a little bit. And then on the other side, I’m going to put my cranberry sauce. Now, if like I said, it’s my first time using the cranberry sauce. If you haven’t used the cranberry sauce, I would just put my dijon on the side. So, if you have leftovers at Thanksgiving, you could use leftover turkey, leftover cranberry sauce, and that that would be great. All right, I’m going to put some lettuce on. Is this my bottom piece? I should have paid attention to going to put some lettuce on here. I like little frilly stuff or the red more bitter kind, whichever. Whatever you like. You can do shredded lettuce, spinach, kale if you like kale. I don’t like kale on sandwiches really. I’m going to layer on at this point. I’m going to layer on some turkey spices. Got some little deli fancy little bit thicker cut on these. So, I’m only using two slices, but I do like to make sure that my sandwiches have enough meat, which why my that’s why my husband, as much as likes to eat out, prefers to make sandwiches at home because when I’m making sandwiches, I put more meat on them. And his complaint is always not enough meat on the sandwich. And last thing, I’m going to use my granny’s apple. Got that washed up yesterday. This was from a recent visit to an apple house. very firm. And I like to go with really thin slices. So, I’ll take like cut out the little core piece and then I’ll slice it like that. And I’m just making this for me. So, I’m only using like one apple, couple things of lettuce, one piece of baguette. Obviously, get more product if you need to make more of these sandwiches. And that is all that is needed for this sandwich. It looks simple, but it tastes delicious. And it’s fall in a bite without having to go the soup route. Fall appropriate for hot weather when summer thinks that it’s supposed to still hang on. Let’s take a bite and see how it is. The cranberry sauce was a good idea. It was a good idea cuz we have that almost spiciness of the Dijon and the tartness of the green apple. And so something kind of sweet but not too sweet in there adds another little dimension that gives it some good balance. I’m going to have to make it this way from now on. So, my plan my plan was make three days, three sandwiches, fall sandwiches in a row and bring you like just record them each day and put them together in one video. But I don’t know if tomorrow if I can move on to the other sandwich because I’m really liking this with the cranberry sauce. I might have to make this again. That’s good. I will have one more sandwich right after this same video whenever I get around to making it. And stick around because you’re going to want to have this one. It’s really good. Okay, it’s day three and I am so super excited about this sandwich because it’s like overcast and it’s in the 70s today. It rained overnight. It’s supposed to rain again today. It feels like fall outside. It was a beautiful foggy morning. It was just it was like ah fall. So even though it’s still in the 70s, it’s not like cool fall. It’s definitely better than the 80s. And so today I’m going to make a panini, which I know that’s warm food, but it is not as hot as soup in my opinion. So I’m starting with you can use any I prefer soft bread for pan. I got this beautiful loaf at Aldi. I feel like Aldi is a good place if you don’t bake your own breads. I do, just not all the time. But if you don’t bake your own breads, it’s a good place to get like specialty pretty breads or fancy things if you want to have people over and just jazz it up a bit. So I’m using this is it says it’s a Italian bread. That’s all it says. Okay. So for this panini, I am of course playing on the fall flavors. And one of the things I want to go over is this jam right here. This is fig orange jam that I got at Aldi. They have it. I got this one last year. I had put it in a shakuderie tray at a brunch I was at and people loved it. So, this is leftover and I’m trying to use it up. Uh you could they do have it right now. I saw it the other day when I was there. So, they must have it in the fall a lot. It was on an end cap with a bunch of fallish kind of shudery things. Actually, if you can’t find this or don’t want to use this, you could use a just a plain fig jam. You could use um orange marmalade. I don’t like marmalades, but an an orange marmalade would be another good substitute for this. I am going to spread this on both sides. This is good. And I want to taste it. And I tend to be not glopping it on, but not just a little skim coat either. I like a good slather. Again, do it to your taste. And you know, oranges are a winter fruit. Fig is a fall fruit. So even the jam, we’re doing a fall sandwich here. So this one is Make sure I got that right. Okay, this is pretty basic, but it’s still delicious. I’m going to use a pear for this that I’m going to slice really thin. Use a knife. Um, just like the apple one yesterday, I like the thin slices. is I’m going to take out I leave the peel on. It doesn’t bother me. Take out that little kind of core CD protective area. And I like to just do thin little I first um fell in love with the pear and manego. This is a pair and manego panini. Um pear and manchego cheese combo a while back. The first time I tried an onion jam recipe, I was following a recipe from some like chef at a restaurant. Loved this stuff. And he served it on toast points with a um you put the onion jam on the toast point and a thin slice of pear like this and then a slice of manego cheese on top of that. And that is just like one of the best things ever. I make it every year. Love it. That is what I’m going to grab right now. I’m going to grab the manego cheese and some salami. You can do ham, whatever you like. You can also just leave out the meat. You don’t have to have it. I’m going to use the salami larger slice. And where’s my niche? Got my man cheese here, which I think is a highly underrated cheese. If you can’t find Manchego or you don’t like it, Parmesan, something in the Parmesan family. Aiago, something like that. I’m going to cover that. Put on as much or as little as you like if you’re like it heavy. A lot of sandwiches I like heavy on the meat, but not this. I want just a little bit. I’m going to go down the um kind of the triangle shape here down to the rind. Okay. And I will show you. I do not have a panini press. So for this, what I use is a cast iron skillet. I just don’t I’ve been making paninis more lately, but I don’t I’ve never just made a ton of them. And so I didn’t want to buy a press and have I don’t like tools that only do one thing if I only use it every now and then, you know? So jaw that way. Okay. Okay. So, I’m going to take this over to my cast iron skillet and I’ll show you how I press my sandwiches. All right. So, I have two skillets here. Get this one on. And I’m actually going to brush around a little bit of Evvo on here. Just a little. Where’s my little pastry brush? So excited about this. I have a pear tree, but it is it was here like it’s really old. It was here when I moved in and hadn’t been really taken care of. And so it’s not pruned well. So it doesn’t you don’t prune something like a peach or pear uh every year really well. It doesn’t produce as well. It will produce better every other year. And this is not the year for it. my brush just what’s left on my thing. So, I have this second cast iron skillet that’s just a little smaller and I’m just going to use that on top of here. I’m going to smush it down. And what I will do because a press will actually toast both sides of the sandwich, I will leave it like this just for a little bit and then I will flip it over um so that I can get both sides of the bread toasted because I like both sides of the bread toasted. You don’t have to do that. Um, if you do you if you have a panini press that you love that is not super crazy expensive and you think it’s worth it for me to get one, let me know in the comments what you have and why you think I should get one. Um, I’ve gone back and forth on it recently, maybe because I’ve been making more of them in the last like 2 years or so. I’ve considered getting one, but sometimes I look at like the best rated ones, they’re like $400 and I’m not doing that. So, if you have one that you like and it’s budget friendly, let me know in the comments what you like. We’re just going to get that toasted up. I’ll show you what it looks like when it’s done. You can also weigh this down even more if you want to put like something heavy like a brick wrapped in foil or some canned thing. I don’t like to get my canned food near the hot But you can see how that has made it a little bit flat. It’s not toasted yet. Leave it until that side’s toasted. Okay, let’s check it out. Let’s see. Yeah, it’s nice and toasty on that side. So, I’m going to flip it. I have previously when I was first trying this method, I did one time heat the top skillet so I could toast both sides at one time. Um, but because it’s not close to heat, it doesn’t retain that. Even though it’s cast iron and it does that pretty well, didn’t retain it enough and I still had to flip it. So, I just don’t bother anymore with that step. But it is almost ready and I cannot wait to cut into this. Okay, this looks good. Let’s get it over to our plate and give it a taste. All right, you guys. Let’s cut into this and see how it came out. Got to cut carefully through the salami so it doesn’t pull. Smells good. The smell of toasted bread is just like a comfort smell to me. All right, let me go for this end cuz I see a bite of everything right here. So good. It’s better than I remember it. I don’t know why. Maybe it’s just my taste today. I thought I couldn’t beat yesterday’s when I rated that one in the baguette with the cranberry sauce, but this I’m going to have to fight people in my family for this one. Thank you guys so much for joining me today on my well, for the last 3 days on my sandwich adventure. I hope I gave you some ideas to freshen up your sandwich lineup and to incorporate fall flavors into the not yet cool enough fall, at least where I am. Thank you for spending your precious time with me today and I hope to see you on a future video. If you like these types of videos, consider subscribing.