Best Summer Sandwich Recipes

SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY

Steps:

• Preheat your grill to 375 degrees.
• Drizzle the Chicken with the Olive Oil and season with the Salt, Pepper, Paprika and the Graulated Garlic. Meanwhile in a bowl mix the Mayo Ingredients together with a fork leaving the mixture a little chunky.
• Place the Chicken on the grill over medium direct heat and cook for approximatley 6 minutes per side depending on thickness.
• Butter the rolls and toast them on the grill.
• Remove the Rolls and spread some Avocado Mayo on both the top and bottom of each roll.
• Add the Lettuce, Tomato, and the Chicken to the bottom bun -- put the top on and get ready for the big bite -- Happy Summer.

SUMMER ESSENTIALS: ONION ROLL TUNA SANDWICH

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Cook the bacon until crispy, or to your personal taste, drain and reserve.
• 4. Butter the cut sides of the onion roll and place into a pan over medium heat.
• 5. Allow to cook until nice and toasty.
• 6. Add the spices to the tuna and gently mix together.
• 7. Add some lettuce, bacon, and a thick slice of garden tomato to the bottom bun.
• 8. Add a slice of provolone to the top, stick it under a broiler until bubbly and beginning to brown in spots, about 1 - 2 minutes. Then, add the tuna to the bottom half.
• 9. PLATE/PRESENT
• 10. Put the top half on top, slice, and serve with your favorite side. I am serving it with baked spicy potato croquettes w/ sour cream. Enjoy.
• 11. Keep the faith, and keep cooking.

SUMMER PICNIC SANDWICH

Steps:

• 1. Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
• 2. Cover a rimmed baking sheet with aluminum foil.
• 3. Set a cooling rack in the pan.
• 4. Arrange bacon slices on it.
• 5. Bake for 25 minutes. Then remove pan from oven and flip the slices.
• 6. Sprinkle with sugar and spice mixture.
• 7. Bake for another 15-20 minutes or until bacon is thoroughly cooked.
• 8. Heat grill to medium-high heat. Place whole red peppers on the grill. Cook for about 15 minutes, turning every five minutes, until skin is charred and peppers are softened.
• 9. Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
• 10. Cook for 3-4 minutes per side or until vegetables are tender.
• 11. When peppers have cooled, pull off most of the charred skin.
• 12. Cut each into 4 fillets.
• 13. For red pepper aioli, put 3 of the red pepper fillets, mayonnaise, ketchup, mustard, hot sauce, and garlic into a small food processor. Blend until peppers are pureed and ingredients are well mixed.
• 14. Stir in capers.
• 15. To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
• 16. Pull out most of the soft dough in the top piece to make room for the fillings.
• 17. Spread red pepper aioli on the inside of both pieces.
• 18. On bottom piece, layer cheese, bacon and basil leaves.
• 19. On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
• 20. Put the halves together.
• 21. Wrap snugly in foil.
• 22. Press on the sandwich with your hands to encourage the ingredients to meld.
• 23. When ready to serve, cut into 6 wedges.

SUMMER PICNIC SANDWICH RECIPE BY TASTY

Steps:

• Mix together mayonnaise, basil, salt, McCormick® Garlic Powder, and lemon zest in a small bowl. Set aside.
• Cut off the top of the sourdough loaf and set aside. Use your fingers to pull out the bread inside to create a bowl. (Save the inner bread for making bread crumbs). Spread the basil-garlic spread along the inside of the bread and on the inside of the bread lid.
• Begin layering ingredients inside the bowl. Start with 2 slices of ham. Cover with fresh mozzarella slices. Make sure to create an even layer that fully covers the inside of the mozzarella slices. Make sure to create an even layer that fully covers the inside of the bread bowl. Top with a layer of roasted red pepper slices, another 2 slices of ham, and a layer of tomatoes.
• Sprinkle the tomatoes with salt and pepper. Scatter red onion and olives on top. Place bread lid on the sandwich to close.
• Wrap the sandwich in plastic wrap. Place a heavy pot or large can on top of the sandwich and let sit for 2 hours. Unwrap, slice, and serve!
• Enjoy!

SUMMER'S SMOKED TURKEY SANDWICH

Steps:

• Spread one slice of the bread with a teaspoon of mayonnaise.
• Layer on the turkey, tomato slices and basil.
• Top with the remaining bread slice and cut in half.
• Garnish with pickles.

SUMMER SUB SANDWICH

Steps:

• Split bread lengthwise; spread bread bottom with cream cheese and layer with ham, provolone cheese and mushrooms. Replace top. Cut sandwich crosswise in half., On a microwave-safe plate, microwave each half, covered, on high for 15-30 seconds or until cheese is melted. Remove bread tops and layer with lettuce, tomatoes, onion and peppers. Close sandwiches; cut each in half.

SUMMER TUNA SALAD SANDWICH (OPEN-FACED)

Steps:

• Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed. Set aside.
• Toast bread.
• Top bread with tuna mixture and pico de gallo.

PERFECT SUMMER SANDWICH (TOMATO, BASIL, CHEESE)

Steps:

• Preheat the oven to 400.
• Slice the ciabatta to make a sandwich.
• Drizzle olive oil on each of the 4 slices and sprinkle with garlic (or rub with a fresh sliced clove for a milder flavor)
• Top with tomato slices, salt and pepper generously (drizzle with a little balsamic vinegar if you like).
• Put mozzarella slices on top of the tomato slices and top those with fresh basil leaves.
• Put the top pieces of ciabatta on and bake for about 5 minutes, just until the cheese melts.
• Slice in half and eat!

TUNA SALAD SANDWICH AND/OR EASY SUMMER FARE

Steps:

• I prepare this in a plastic covered bowl that can go directly to the fridge.
• Place Tuna in bowl, dice and chop celery and onion. add pimento and jalapeno if desired. Mix somewhat. Onion optional, not everyone likes onion in their Tuna.
• Add pinch of Salt and Pepper. Add Mayo and stir and mix well.
• Serve as sandwiches or cracker fare. I also love my Tuna Melts with choice of cheese. I prefer Rye Bread for most everything. Enjoy!

GARDEN FRESH SUMMER SANDWICH

Steps:

• Chop 4 strawberries and mash roughly.
• Add Neufchatel, mint, zest, salt and pepper and mix until combined.
• Spread strawberry mixture on toasted bread, add sliced cucumbers, sliced strawberries and watercress.

SUMMER SALAD SANDWICH

Steps:

• Either toasted or untoasted bread will work!
• Spread both slices of bread with either Miracle Whipp or mayonnaise as much as you like!
• Wash and slice your tomato and put two or three slices on one side of the bread then layer on the lettuce and pickles add the slice of cheese and top with the other slice of bread and you got a wonderful refreshing Salad Sandwich!.
• PS.
• try adding on your favorites like sliced avocado, jalapenos or bean sprouts maybe even some mandrain orange slices for a slightly sweet temptations!

FAVORITE SUMMER SANDWICH

Steps:

• Spread each slice of bread with 1 tablespoon of the coulis. Divide the sprouts evenly among 4 of the slices. Arrange 2 onion slices and 3 tomato slices in an even layer over the sprouts. Arrange the avocado over the tomato and sprinkle with salt and pepper. Top with a slice of bread and serve.

THE PERFECT SUMMER SANDWICH

Steps:

• In a very large bowl, toss the vegetables (except onions) in enough olive to coat. Season generously with salt, pepper, and herbs de Provence. (You'll need to oil and season the onions on a flat surfact so they don't separate.).
• Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp).
• Split the sandwich rolls with a serated knife, keeping one side intact. Spread 1 oz of goat cheese on each roll.
• Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables. Serve immediately.
• Tip: For my 13-month-old, I diced all veggies except the onion and tomato. Then I tore the bread into very small pieces and tossed it with crumbled goat cheese. He loved it!

SUMMER SANDWICH

Steps:

• Preheat broiler.
• Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler.
• Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.

THE ULTIMATE SUMMER SANDWICH

Steps:

• TO MAKE THE PESTO: In a food processor with the motor running, drop in the garlic clove and process. Scrape down the sides of the bowl and add the basil, olive oil, sun-dried tomatoes, pine nuts, and pepper and process to form a loose paste. Transfer to a small bowl. Stir in the cheese and set aside. (Pesto can be refrigerated, covered, for as long as 24 hours. Bring to room temperature before serving.) TO MAKE THE RUB: In a small bowl mix together the rub ingredients. Spread the rub over both sides of the chicken breasts. Cover with plastic wrap and refrigerate for 4 to 6 hours. Wipe most of the rub off the breasts with paper towels. Lightly brush or spray with olive oil. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill. Slice on the bias into 1/2-inch strips. Cut the baguette lengthwise down the middle. Spread one half of the baguette with the pesto and the other half with the goat cheese, and layer the chicken, arugula, and red onion in between. Cut the baguette into four equal sections. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.