Chicken Caesar Club Style Sub Sandwich

The club sandwich has been around forever, but it was over due for a face lift. This Chicken Caesar Club Style Sub Sandwich, featuring grilled chicken, sun dried tomatoes, crisp bacon, leafy green baby spinach, and creamy Cesar dressing, brings a much needed change to a long standing lunch favorite. Brown bagging it just got a gourmet upgrade!

Chicken Caesar Club Style Sub Sandwich

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Honey Wheat Sandwich Bread

This recipe, from Budget Bytes, makes wonderfully fluffy, moist, and delicious sandwich bread. Serve it toasted for breakfast with some yummy cinnamon honey butter. Heck, just eat a slice when it’s still warm from baking in the oven. It’s addicting. It’s also cheaper, and tastier than it’s mass-produced counterparts. And the piece de resistance… it only costs about $1.34 per loaf, which breaks down to about 11 cents a slice! What better sandwich is there than the one that leaves both your stomach and wallet full?!

Honey Wheat Sandwich Bread

4 Sons 'R' Us: Honey Wheat Sandwich Bread half a loaf shown sliced on a brown wooden cutting board

If you’ve tried this HONEY WHEAT SANDWICH BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Honey Wheat Sandwich Bread


  • 1 1/4 cups water
  • 3 tbsp honey
  • 2 tsp yeast
  • 3 tbsp olive oil
  • 1 1/2 whole wheat flour
  • 2-3 cups all purpose flour
  • 1/2 tbsp salt


  • Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.
  • Stir in the olive oil and salt.
  • Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
  • Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.
  • Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
  • Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.
  • Shape the dough into the log about the length of your loaf pan.
  • Coat the bread pan with non-stick spray or oil and place the dough inside.
  • Allow the dough to rise again until doubled inside, about 45 minutes.
  • Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).
  • Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.
  • Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.


*To make slicing easier, and to create prettier, more uniform slices, turn the bread loaf upside down before cutting.