Best 8 Summer Sandwich Recipes

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Indulge in a culinary journey with our irresistible summer sandwich recipes, a symphony of flavors that will tantalize your taste buds. From the classic BLT, an iconic combination of crispy bacon, ripe tomatoes, and crisp lettuce, to the Caprese Sandwich, a burst of fresh mozzarella, juicy tomatoes, and fragrant basil, each recipe promises a delightful experience. Discover the Mediterranean-inspired Panzanella Salad Sandwich, a delightful mix of fresh vegetables, crusty bread, and a tangy dressing. For a vegetarian delight, try the Avocado and Chickpea Sandwich, a vibrant combination of creamy avocado, crunchy chickpeas, and a zesty dressing. Experiment with the tantalizing Grilled Halloumi Sandwich, where salty halloumi cheese pairs perfectly with roasted vegetables and a flavorful sauce. And don't miss the refreshingly tangy Coleslaw Sandwich, a classic combination of crunchy coleslaw, tender chicken, and a creamy dressing. Embark on a culinary adventure with our summer sandwich recipes, guaranteed to be the stars of your next picnic, barbecue, or lunch break.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY



Summer Grilled Chicken Breast Sandwich With Avocado Cilantro May image

Here is a great healthy chicken sandwich for one of those warm summer evenings. Serve it with a salad, chips, or your favorite side dish. It is simple, juicy, and delicious.

Provided by Chef Bevier

Categories     Lunch/Snacks

Time 27m

Yield 2 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts (6 oz. )
2 kaiser rolls
3 tablespoons olive oil
2 tablespoons butter (for the rolls)
1 teaspoon smokey paprika
1/4 teaspoon granulated garlic
iceburg lettuce leaf
sliced tomatoes
1 avocado (seeded)
1 tablespoon fine diced garlic
2 tablespoons diced cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper powder
1/4 cup mayonnaise

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 PICNIC SANDWICH RECIPE BY TASTY



Summer Picnic Sandwich Recipe by Tasty image

Here's what you need: mayonnaise, fresh basil, salt, McCormick® Garlic Powder, lemon, sourdough loaf, ham, fresh mozzarella cheese, roasted red pepper, tomato, red onion, green olives

Provided by Griffin Bohen-Meissner

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

½ cup mayonnaise
⅓ cup fresh basil, chopped
¼ teaspoon salt
½ teaspoon McCormick® Garlic Powder
1 lemon, zested
1 lb sourdough loaf, boule (1 loaf)
4 slices ham
6 oz fresh mozzarella cheese, sliced
½ cup roasted red pepper
6 oz tomato, sliced
¼ cup red onion, thinly sliced
¼ cup green olives, pitted, cut in half

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!

Nutrition Facts : Calories 686 calories, Carbohydrate 67 grams, Fat 38 grams, Fiber 4 grams, Protein 23 grams, Sugar 9 grams

SUMMER PICNIC SANDWICH



Summer Picnic Sandwich image

Now, this is a sandwich! The smoky flavor from the grilled veggies with the spicy candied bacon is superb. Cheese, turkey, and creamy roasted red pepper aioli just make the sandwich perfect. It will be great for a picnic, football game, or any time you're in the mood for a phenomenal sandwich.

Provided by Suzanne Banfield

Categories     Sandwiches

Time 1h25m

Number Of Ingredients 20

1 1/2 Tbsp brown sugar, firmly packed
1/4 tsp cayenne pepper
1/8 tsp black pepper, plus more as needed
8 oz sliced bacon
2 large red bell pepper
1 large zucchini, cut into 1/2-inch thick planks
1 large yellow squash, cut into 1/2-inch thick planks
1 large red onion, cut into 1/2-inch thick slices
1 Tbsp olive oil
1 tsp kosher salt, plus more as needed
2/3 c mayonnaise
1 Tbsp ketchup
1 Tbsp mustard, spicy brown
1 tsp hot sauce
2 clove garlic, minced
2 Tbsp capers
1 medium round loaf of bread, about 8-inch diameter
4 oz muenster cheese
4 sprig(s) fresh basil
8 oz sliced turkey breast

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.

PERFECT SUMMER SANDWICH (TOMATO, BASIL, CHEESE)



Perfect Summer Sandwich (Tomato, Basil, Cheese) image

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy!

Provided by newmama

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 8

2 ciabatta rolls (if you can find herbed GET IT!)
2 tablespoons extra virgin olive oil
1 -2 garlic clove, minced
1 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
fresh basil
salt
pepper

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!

Nutrition Facts : Calories 302.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 44.8, Sodium 359.1, Carbohydrate 4.2, Fiber 0.8, Sugar 2.2, Protein 13.2

SUMMER'S SMOKED TURKEY SANDWICH



Summer's Smoked Turkey Sandwich image

I get some of my best recipes from the New York Daily News website. This one is simple and delicious, and supremely easy to put together.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices country bread
1 teaspoon mayonnaise
3 1/2 ounces thinly sliced smoked turkey
1/2 ripe jersey tomatoes, sliced thin
3 large fresh basil leaves
dill pickle slices

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 SALAD SANDWICH



Summer Salad Sandwich image

Here is a twist to an old favorite. My sister and I used to eat a tomato sandwich we would take turns fixing them. One night I added lettuce,pickles and cheese!! We called it our Salad Sandwich!!So simple and soooo good!

Provided by cbreezie904

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices bread (Homemade is great, I like rye)
1 medium vine ripe tomatoes, room temperature (or right out of the garden, cold is good too!)
fresh cold iceberg lettuce
cold dill pickle slices
any type of sliced cheese
Miracle Whip or mayonnaise, to your liking
salt and pepper

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!

SUMMER SANDWICH



Summer Sandwich image

Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese.

Provided by Syd

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 8

Number Of Ingredients 5

1 (1 pound) loaf ciabatta bread
¾ cup pesto
8 ounces fontina cheese, sliced
2 ripe tomatoes, sliced
4 leaves butter lettuce

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.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 31.6 g, Cholesterol 40.4 mg, Fat 21.5 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 738.4 mg, Sugar 1.8 g

THE ULTIMATE SUMMER SANDWICH



The Ultimate Summer Sandwich image

Number Of Ingredients 18

FOR THE PESTO:
1 clove garlic (small), crushed
1 cup loosely packed fresh basil leaves
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped sun-dried tomatoes (oil-packed)
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
FOR THE RUB:
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves, , about 6 ounces each
extra-virgin olive oil
1 baguette French bread
2 to 3 ounces fresh goat cheese
2 cups , lightly packed trimmed arugula
1/2 thinly sliced red onion

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh, ripe tomatoes. This will give your sandwich the best flavor.
  • Choose a good quality bread. A sturdy bread will hold up to the juicy tomatoes and dressing.
  • Slice the tomatoes thinly. This will help them to absorb the dressing and flavor the sandwich evenly.
  • Use a variety of toppings. This will add flavor and texture to your sandwich. Some good options include:
    • Fresh basil
    • Mozzarella cheese
    • Avocado
    • Bacon
    • Roasted red peppers
  • Dress the sandwich lightly. You don't want to overwhelm the flavors of the tomatoes and bread.
  • Serve the sandwich immediately. This will prevent the bread from getting soggy.

Conclusion:

Summer sandwiches are a delicious and easy way to enjoy the fresh flavors of the season. With a few simple ingredients, you can create a sandwich that is both satisfying and refreshing. So next time you're looking for a quick and easy lunch or dinner, give one of these summer sandwich recipes a try. You won't be disappointed!

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