Find hot and cold sandwich recipes for any meal of the day, including potent AF breakfast sandwiches, towering club sandwiches and burgers all for your stoner pleasure.

Fried Egg with Avocado Spread and Mango Salsa

Ingredients:

• 2 slices bread
  
• 1 tablespoon cannabutter
  
• 1 avocado
  
• Lime juice
  
• 1 tablespoon butter or oil
  
• 2 eggs
  
• ½ cup cannabis infused mango salsa

Directions:

1. Toast the bread until golden brown.
   
2. Spread cannabutter evenly on both slices of bread
   
3. Mash avocado with a fork and add few squeezes of lime juice. Set aside.
   
4. Heat the butter in a frying pan over medium heat. When the oil is almost sizzling, crack the eggs into the pan. Cook the eggs for 2 or 3 minutes and carefully flip over and cook an additional 2 minutes or until desired doneness.
   
5. Assemble sandwiches as follows: spread avocado mixture over each slice of bread, add the mango salsa, carefully place the eggs on top

Veggie Feta Sandwich

Ingredients:

• 3 large tomatoes, sliced 

• 1 large onion sliced thin 

• 1 cucumber, sliced in thin bite size pieces 

• 1 red pepper coarsely chopped 

• ½ cup feta cheese 

• 1-2 tablespoon cannabis infused balsamic  

• 1 tablespoon cannaoil 

• salt & pepper to taste 

• 1/3 cup cannamayo 

• 12 slices of your favorite bread 

• 8 leaves butter lettuce 

Directions:

1. Toss red pepper and cucumber with cannaoil and season with salt and pepper 
   
2. Spread cannamayo on one side of the bread  
3. Top the bread with even layers of lettuce, tomatoes, red pepper and cucumber mixture, sprinkle with the feta cheese, lightly drizzle each sandwich with the cannabis infused balsamic dressing and top each sandwich with another slice of bread. 

Grilled Cheese

Ingredients:

• 12 slices or 2 cups of shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 12 slices Texas toast thick bread
• 1/2 cup cannabis butter

Directions:

• Generously butter one side of each slice of bread using the cannabis butter and sprinkle the buttered side of the bread with garlic powder
• Placing the buttered side of the bread on the outside of the sandwich, put sandwiches together using equal amounts of cheese on each sandwich.
• Place buttered side of bread on the outside of sandwich.
• Toast on griddle or in skillet until a deep golden brown. Make sure you cook the grilled cheese sandwiches slowly over low to med-low heat allowing the cheesy center to melt thoroughly.

Recipe notes:

• Try using various different cheeses such as munster, cooper or american cheese.
• Pepperoni or Ham slices on a grilled cheese make for a great meal

Double Bacon Cheese Burger

Ingredients:

• 9 slices thick cut bacon
  
• 2 pounds 80% ground chuck beef
• Salt & Pepper to taste
• 1 yellow onion, sliced
• 3 tablespoons cannabutter, divided
• 6 brioche or another favorite type of bun
• 6 American cheese slices
• Sliced tomato, pickles, and lettuce
• ¼ cup canna mayo
• ¼ cup ketchup
• 1 tablespoon BBQ sauce (optional)

Directions:

1. In a medium to large skillet (I use cast iron), cook your bacon over medium high heat, turning once or twice until half-way cooked, about 4-5 minutes. Transfer the bacon strips to a cutting board and cut the bacon strips in half. In a large mixing bowl add the ground beef and season with salt & pepper. Mix well together.
2. Take a large handful of meat, about 6 to 7 ounces, and form a ball in your hands. Form the meat into patties about ¾-inch thick and press your thumb into the center of the patty to form a dimple to keep it from doming when cooked. Place in the refrigerator for about 20 minutes or make ahead and refrigerate overnight.
3. Prepare and preheat your grill on high.
4. While the grill is heating, heat the reserved bacon renderings over medium heat. Add the onions and cook, stirring often for about 5 minutes.
5. Lower the heat to medium low, add 1 tablespoon of cannabutter, and season with salt & pepper. Cook for about 10 more minutes or until soft and caramelized, lower the heat to simmer and keep warm, or remove from the heat and cover with a lid. Spread the remaining cannabutter on the cut side of the buns and set aside.
6. When the grill is hot (at least 450°F), place the burgers on the grates and cook for 3-5 minutes, undisturbed, then flip, and cook for another 5 minutes or until the internal temperature is 135°F for a medium-done hamburger. Add a slice of the American cheese to each burger and cook just until the cheese melts. Transfer to a platter and let rest for about 5 minutes while you toast the buns on the grill grates.
7. Spread the cannamayo and if you’d like a bit of BBQ sauce on the bottom and tops of the buns with the cheeseburgers and garnish with lettuce, tomato, pickles and the caramelized onion.

Egg and Shrimp Sandwich

Ingredients:

• 1 Lemon, Halved
• 1 tablespoon plus 1 teaspoon chopped dill
• ¾ pound favorite type of shrimp
• Sea Salt
• 1/4 cup cannamayo
• ¾ crème fraiche
• 4 of your favorite rolls
• 4 large hard-boiled eggs, peeled and thinly sliced
• 1 ½ cup favorite lettuce

Directions:

1. Fill a medium stockpot with about 1-inch water, half of a squeezed lemon, a few dill sprigs and bring to a boil. Using a steamer inside the pot add the shrimp and sprinkle with salt. Steamed until cooked for about 3 minutes. Remove shrimp from the steamer and allow to cool.
2. In a mixing bowl add the cannamayo, crème fraiche, chopped dill, teaspoon of lemon juice and salt to taste.
3. Spread bread with cannamayo dressing, top with light lettuce, egg slices, shrimp and another light layer of lettuce.

BLT Club

Ingredients:

• 12 slices bacon
• 2 tabespoons packed brown sugar
• 1/2teaspoon cayenne pepper, divided
• 3 large tomatoes, sliced
• 1 tablespoons cannaoil
• salt & pepper to taste
• 1/3 cup cannamayo
• 12 slices white bread
• 8 leaves butter lettuce

Directions:

1. Preheat oven to 400 degrees
2. On a rimmed baking sheet, arrange the bacon in a single layer and sprinkle with the brown sugar and half the cayenne pepper. Roast to desired crispiness.
3. Toss tomatoes with cannaoil and season with salt and pepper
4. Drain bacon on paper towels
5. Spread cannamayo on the bread and assemble sandwiches with bread, bacon, tomatoes and lettuce.

Homemade Cannabis Sausage, Bacon & Cheese Sandwich

Ingredients:

• 4 Kaiser rolls, sliced in half
• 4 tablespoon cannabutter, melted
• 1 tablespoon butter
• 1 tablespoon sunflower oil
• Sausage, formed into patties
• salt and black pepper
• 4 large leaves of green lettuce,
• 8 slices of onion
• 8 pickles halved
• 4 slices American cheese
• Ketchup, bbq sauce or cannamayo, optional

Sausage Ingredients:

• 1 pound ground pork
• 1 egg
• 2 teaspoons chopped sage
• 2 teaspoons salt
• 1 teaspoon fennel seeds
• 1 clove garlic, minced
• ¼ small onion finely chopped
• 1 teaspoon crushed red pepper
• 2 tablespoons maple syrup, optional

Directions:

1. Preheat the oven to 340 degrees F.
2. Brush the inside of each roll with the melted cannabutter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich.
3. In a large bowl add together the egg, ground pork, sage, salt, fennel seeds, garlic, onion, crushed red pepper and maple syrup. With clean hands, mix all ingredients together by hand.
4. Heat the oil in a skillet over medium heat and cook the sausage patties for about 3 to 4 minutes on each side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate
5. To assemble the sandwiches, place the cannamayo on the bottom roll slice, top with ketchup or barbecue sauce, add the onion and pickles, next layer the sausages, top with the leafy lettuce and place the top piece of the roll.

Next Chapter: Condiments and Dressings