Michelin-starred chefs share 8 easy sandwich recipes you can make in 10 minutes or less

Mazen Mustafa, executive chef at the newly-opened Fellow in Los Angeles, told Insider that this was his favorite sandwich when he lived in New York City.

"It's a sandwich I'd get several times a week for breakfast on the way into work," he said. "Now that I live in LA, I miss it. So I've jazzed it up at home a bit by making a Sriracha aioli."

To make Mustafa's homemade version, you'll need: an everything bagel, eggs, whole milk, comté cheese, mayonnaise, Sriracha, and orange zest.

Start by splitting your bagel and toasting the halves until they're golden brown, Mustafa said. Then beat your eggs with the whole milk until they're combined and throw the mixture into a nonstick pan, scrambling them over low heat.

In a separate bowl, mix your mayonnaise, Sriracha, and orange zest. Spread the mixture on the top half of the bagel and spoon your scrambled eggs onto the bottom half.

Then just place your slices of comté cheese on top of the eggs, cut your bagel in half, and enjoy breakfast!

"This muffin wins every time," Greg Marchand, the chef-patron at Frenchie in London, told Insider. "It's healthier than the McDonald's version, and about 100 times better!"

"My kids and wife love it too and — if you're like us and generally have cheese, eggs, and bacon in the fridge — it's perfect and comes together in about 10 minutes."

To start, Marchand recommends breaking your egg into an egg ring in a nonstick frying pan.

Once it's time to assemble the simple sandwich, Marchand recommends spreading butter on both halves of your English muffin and then heating their buttered sides on a griddle or skillet until they soften.

"Turn over the muffin halves and make the sandwich directly on the griddle or skillet while the outside toasts," Marchand added. "Lay a slice of cheddar cheese on each half, and let the heat of the muffin melt them."

Marchand recommends adding plenty of ketchup on one half and HP Sauce on the other. Then, add two slices of bacon to the bottom half and put your fried egg on the top half with a little salt and pepper.

"Only join the two halves of the sandwich when it's time to eat it, so that you can have the pleasure of breaking the yolk as you sink your teeth into it," he added.

Beverly Kim and Johnny Clark, the couple behind Parachute in Chicago, learned about this simple but delicious sandwich while they were in Korea.

"It's a sandwich that a lot of people don't know about, and it's great for breakfast, lunch, or any time of day," Kim told Insider. "When you go to Korea, they have these street vendors or carts that would serve this. It really brings a lot of good memories of our trip."

The sandwich, which is made with soft white bread, contains an egg omelette that includes ham, onions, cabbage, carrots, and a little brown sugar sprinkled on top.

"If you have a griddle, you can do everything at once," Kim said. "Pour the omelette with all the veggies and griddle the bread at the same time. Then pop that omelette onto the bread once it's done, and top it with cheese."

"Let it melt a little bit and then add ketchup right before you top it off with the bread," she added. "It's very delicious."

Dan Kleinhandler, who is currently teaching virtual cooking classes on CocuSocial, told Insider that he's a "sucker for a really good grilled cheese."

"I've had sandwiches with 10 ingredients and this and that, just give me a really amazing grilled cheese," he said.

Kleinhandler recommends taking your grilled cheese to the next level by buying "really good-quality bread and really high-quality cheese." He prefers cheddar, Swiss, or Gruyère.

And if you really want to kick it up a notch, take a slice of cheddar and put it right on top of the bread after toasting your sandwich.

"That, to me, is heaven," Kleinhandler said. "Cheesy, toasty bread."

Mustafa told Insider that he always whips up this version of a BLT when he's in a rush and needs a quick lunch.

"Who doesn't love a good BLT?" he said. "I kick it up by making a simple vinaigrette using the bacon fat to give it a bit more depth of flavor. And, if you really want to get crazy, add a bit of toasted nori to the mayo. It makes the sandwich otherworldly."

First, cook your bacon in a nonstick pan until it's crisp. Then, use the rendered fat to make the vinaigrette, adding 60 grams of olive oil and 20 grams of sherry vinegar.

Toast the bread (Mustafa recommends potato bread) on both sides until they're golden brown, then spread each side with mayonnaise and layer the bacon, tomato slices, and butter lettuce on top.

Finally, dress your lettuce with the vinaigrette, close the sandwich, and enjoy!

Although he's an Australian chef who lives on the West Coast, Curtis Stone — who runs Maude and Gwen in Los Angeles — loves making his own version of a grinder.

Stone always uses prosciutto for his Italian-style grinder, along with mortadella that's made in-house at Gwen's butcher shop.

"We also use chili paste, mayonnaise, and vinaigrette lettuce," he said. "It's pretty special."

Stone recently created a veggie flatbread sandwich in partnership with Wallaby Organic, which is helping support Australian-inspired restaurants across the US during the pandemic.

The easy recipe features vegetables like peppers and tomatoes that have been roasted on the grill, along with zucchini, eggplant, and "all that sort of Mediterranean-style veg," Stone said.

Stone adds a yogurt spread to his flatbread before throwing on the veggies, and tops everything off with a little feta cheese.

"You've got that saltiness from the feta, the delicious rich creaminess from the yogurt, and the grilled vegetables have some tang and char to them," he said.

Gerald Addison, who recently opened Bammy's in Washington, DC, told Insider that he loves whipping up this sandwich after a long day at the restaurant.

"Especially when I get home from work, I want something that's not so overwhelming to the palate, that's just basic and delicious," he said.

Jambon-beurre literally translates to "ham and butter," and it's as simple of a recipe as it sounds.

"It's a French baguette, French ham, and good butter," Addison said. "I just think it's so good."

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