3 hot things to put on your (leftover) buns

Published on May 26 2010 - 4:26 PM

I hate to throw things away (please don’t look in my closet!), especially when it comes to food (you probably should avoid my freezer too). Whenever I serve burgers at a barbecue I inevitably end up with some extra buns.

(I can never use a whole bottle of barbecue sauce either. Find a dozen ways to use up a bottle of barbecue sauce here.)

While I love a good burger, I like to enjoy them in moderation. So to use up those extra hamburger buns (aside from making breadcrumbs), I make one of these delicious sandwich recipes.

EatingWell Sloppy Joes—Our updated Sloppy Joe takes lean ground beef and adds chopped cremini mushrooms and diced fresh plum tomatoes, all in a zesty sauce. Served on a whole-wheat bun, it’s a hearty dinner sandwich that will please adults and kids alike.

Stuffed Pork Sandwich—The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. (No panini press? See step-by-step photos for our easy stovetop technique here.)

Fried Green Tomato Sandwiches—Technically, these tomatoes aren’t fried but they are crispy when breaded and lightly browned in a skillet, then finished in the oven. A tangy sauce with sweet gherkins and capers is the perfect complement.

BBQ Tofu Sandwich—Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you will love the contradiction. (Find more satisfying vegetarian recipes for the grill, like Mediterranean Portobello Burger, here.)

A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, 2-year-old daughter and dog.