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Inspire Us! The Winner & Finalists of Our Sandwich Recipe Contest Featuring Waring Commercial.

In our recent contest featuring Waring Commercial, we called upon our fans to send us their best (And Original!) sandwich recipe. We were thrilled with the number of thoughtful and tasty recipes we received! Our favorites were selected and put to a vote from an expert panel of chefs, foodies, and talented Tundrites. It was a close call, with many of us struggling to determine a single favorite….but….

Congratulations to Kim Talley on her Provencal-style Panini!

We loved the sweetness of the pear and honey mustard paired with the slight bitterness of arugula. The Brie made for a perfectly creamy, scrumptious bite that we couldn’t get enough of! We had so much fun making (and eating) Kim’s sandwich that we took some pictures along the way.

Interested in having a bit of Kim’s sandwich? Find the recipe below!

Winner! Provencal Panini

Submitted By: Kim Talley


  • French bread
  • Honey mustard
  • 3 slices roasted turkey
  • 3 slices Black Forest ham
  • 2 slices French brie
  • 3 slices of pear
  • ¼ cup of arugula
  • Small amount of melted butter to brush on outside of bread for grilling

Lightly brush the outside of the bread with melted butter for grilling. Spread honey mustard on both slices of the bread, and add the remaining ingredients between the bread slices, combining to make one sandwich. Grill until golden brown. Enjoy!

We had so much fun making this sandwich, we had to take a video of it! Check it out!

We mean it when we say it was a close call in picking the winner. Below you’ll find our other favorites that came pretty close. While they didn’t secure the win, these finalists deserve a shout out for their unique flavor combos that simply make our mouths water!

Southern Charmer Chicken and Waffle Panini

Submitted By: Devon Delaney


  • 1 cup panko breadcrumbs
  • 1 t sea salt, plus ½ t
  • 1 t garlic powder
  • 1 t black pepper
  • 3 T olive oil, plus 3 T
  • 2 boneless, skinless chicken breasts, pounded to uniform thickness
  • 4 frozen buttermilk waffles
  • 8 slices Wisconsin Monterey Jack cheese

Corn Relish:

  • 1 cup cooked corn kernels
  • ¼ cup diced red bell pepper
  • 2 scallions, diced
  • 2 T red wine vinegar
  • 1 T honey


  • ½ cup pure maple syrup
  • 2 tablespoons country mustard

Preheat oven to 425° F. On a plate, combine the panko, 1 teaspoon sea salt, garlic powder and pepper. Brush chicken pieces with 3 tablespoons olive oil and dip chicken in breadcrumb; blend to coat on both sides. Place chicken in a 9 x 13-inch baking dish and drizzle with remaining oil. Bake for 15-20 minutes, until golden and cooked through.

Prepare the corn relish by combining the corn, red bell pepper, scallions, vinegar, honey, and ½ teaspoon salt in a medium bowl.

In another small bowl combine maple syrup and mustard. Brush each waffle slice with the mustard.

To assemble, place 2 cheese slices each on two waffles. Top cheese with chicken, corn relish, and top with remaining cheese slices. Close sandwiches with remaining waffles. Place in panini press until cheese melts.

Serve drizzled with syrup blend.

Irish Potato, Bacon, & Leek Panini

Submitted By: Shauna Havey


  • 1 ¼ lb (or 8 small) Yukon Gold Potatoes
  • 2 T olive oil
  • ¼ t seasoning salt
  • 2 fat leeks
  • 1 T, plus ½ cup Salted butter, softened
  • ½ cup mayonnaise
  • 3 T bacon crumbles
  • 7 ounces Dubliner cheese, grated
  • Salt and pepper to taste
  • 10 slices white or sourdough sandwich bread

Slice the potatoes very thin & place on a sheet pain with olive oil, salt, pepper, and seasoning salt. Toss to coat. Roast at 400° F for about 20 minutes, just until tender.

Slice leeks up to the green parts, place in a bowl of cold water to remove grit, then drain & squeeze dry. Sauté leeks in 1 tablespoon butter, salt, and pepper for a minute or two.

Mix the mayonnaise with the bacon crumbles.

Assemble the sandwiches by first buttering each slice of bread. Place the cheese on one side, and the mayo, potatoes, and leeks on the other.

Grill open faced, until the cheese is melted and the bread is golden. Join the two sides of the sandwiches together and serve. Serves 5.

Veggie Lovin’

Submitted By: kiran Verma


  • Brioche Bread
  • Aged Cheddar cheese
  • Sprouts
  • Olive oil soaked cherry tomatoes


  • Your favorite mustard
  • Capers
  • Peppers
  • Parsley
  • Freshly ground black pepper

Spread the blended mustard on the Brioche and place the cheese, sprouts and tomatoes on the slice in that order. Then, add one more slice of cheese and top with another slice of Brioche. Place the sandwich on the panini grill and press until you see cheese melting.

Spicy Mediterranean Roast Beef Panini

Submitted By: Mary Shivers


  • 1 T canola oil
  • 1 medium yellow onion, thinly sliced
  • ¼ t kosher salt
  • ⅛ t black pepper
  • 8 slices sourdough bread
  • 3 T unsalted butter, softened
  • 1 T harissa paste
  • 3 T mayonnaise
  • 4 T butter, at room temperature
  • 8 slices sourdough bread
  • 8 slices Manchego cheese
  • 8 slices deli-style roast beef
  • ⅓ cup jarred roasted red bell pepper strips, well drained

In a small skillet, heat oil over medium heat. Add onion and cook for 6-8 minutes or until onion is soft, stirring often. Sprinkle with salt and pepper and drain.

Spread one side of each bread slice with about 1 teaspoon butter. Place bread, buttered side down, on work surface.

Stir harissa paste and mayonnaise together in a small bowl and spread onto the bread slices. To assemble the sandwich, add a slice of cheese and two slices roast beef. Place the pepper strips, then onion onto roast beef. Add a second slice of cheese and a second slice of bread, buttered side up. Heat panini press to medium high heat. Grill the sandwich  until bread is golden brown and cheese is melted. Serves 4.

Fried Green Tomatoes

Submitted By: Patricia Allen


  • Good crusty bread
  • Pesto mayo
  • Fresh buffalo mozzarella
  • Crispy panchetta
  • Fried green tomatoes.

Place all ingredients between two slices of bread and place on the panini grill. Grill the sandwich until the cheese bubbles.

Potato Pancake Panini

Submitted By: Kael Harvey


  • 2 slices of italian bread
  • 2 teaspoon olive oil
  • 1 tablespoon of melted butter
  • 3 slices thinly grilled roast beef
  • 2 slices of pastrami
  • 3 thinly sliced melted provolone
  • ½ teaspoon of horseradish

For the Potato Pancake:

  • 1 potato
  • 1 egg beaten
  • 1 T flour
  • 1 cup of veg oil for frying
  • ¼ of a small onion
  • Pinch of salt and pepper

To make the potato pancake, finely grate potato and onion into a large bowl. Mix in the egg, flour and mix well. Add salt and pepper to taste. Blend well and make two large mounds. Drop into hot oil in a heavy bottom pan on medium heat. Flatten mounds into a ½-inch thick pancake and fry until golden brown on each side.

Heat an indoor grill to medium high and cook roast beef for 1-2 min each side.

Spread olive oil on the inside of both slices of bread. Place cheese on top of oil on each slice of bread, add meats, potato pancake and dollop of horseradish. Close the sandwich and brush the butter on outsides of bread. Place the sandwich in the panini  grill and press. Cook 3-5 min then enjoy cheesy crunchy deliciousness!

Brie, Turkey & Apples

Submitted By: Brent Gosselin

  • Sour dough bread
  • honey mustard
  • Brie, thinly sliced
  • Oven Gold turkey, thinly sliced
  • Granny Smith apple

On two slices of sour dough bread, spread the honey mustard. Place Brie on one side and add the Oven Gold turkey. Once piled high, place 5 slices of the Granny Smith Apple. Place other slice on bread and place in the panini press until Brie just starts to melt. Slice on the diagonal, pile and serve.

Southern Style Cuban Sandwich

Submitted By: William Barnes


  • ½ pound pulled pork shoulder
  • 2 oz brown sugar
  • ½ oz paprika
  • ½ oz sea salt fine, plus 1 t
  • 1 t black pepper, plus 1 t
  • 1 t garlic powder, plus 1 t
  • 3 oz all-purpose flour
  • ½ ranch seasoning
  • 6 fl oz of buttermilk
  • 3 long dill pickle slices
  • 12 fl oz of vegetable oil
  • ¼ sliced thick Honey Baked style ham (make your own or buy your favorite kind)
  • 3 oz homemade mustard BBQ sauce or brand you like
  • 2 slices of cheddar cheese
  • 2 T of softened butter
  • 1 french baguette

Preheat one side of the grill on low (about 250°F).

Season pork with brown sugar, paprika, ½ oz salt, 1 teaspoon pepper, garlic powder. Cook on direct heat until pork is seared on all sides, then move to the indirect side. Cook the pork until it easily pulls apart. Remove the pork from the heat and cover, letting it rest. After 10 minutes, shred the pork with your hand or a fork, and add the BBQ sauce.

Preheat frying oil to 350°F in a pot or fryer.

Mix flour, ranch seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder together. Coat the pickle slices in buttermilk, remove allowing excess to drip off. Dredge in flour ranch mix, shake off excess and fry until golden brown.

Take the baguette and slice long ways down the middle. On bottom half, layer BBQ pulled pork and Honey Baked ham slices, then top with fried pickles, and finish with cheese. Butter the top of the baguette and place in the panini press, cooking until heated through and bread is crispy.

Brisket With All the Juices

Submitted By: Tomme Johnson


  • 2 slices Rustic Style Tuscan bread
  • 3 oz Sliced Muenster Cheese
  • 2 T Horseradish mayo
  • 1 fl oz Maggi seasoning
  • 3 T caramelized onions, diced


  • 6 oz Brisket
  • Montreal Steak Seasoning
  • 2 white onions, sliced

Heat oven to 250° F.

Trim the brisket fat to ¼-inch. Rub Montreal Steak seasoning over surface of meat.

Layer the onions on the bottom of a 2-inch roasting pan. Place the brisket on top of the onions, and set in the oven. Cook until the brisket’s internal temperature reaches 195°F. When done, take out the brisket and let rest for 2 hours. Slice the brisket into ½-inch thick slices. Reserve the pan juices and onions and purée.

Combine Maggi seasoning and pan juices, then drizzle over the caramelized onions.

Preheat the panini press. Spread horseradish mayo evenly over both slices of bread. Layer cheese over each slice. Top the cheese with the sliced beef and caramelized onions. Top with other slice of bread.

Place the sandwich onto the press and toast until bread is browned and crispy

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