For brown-bag lunches, beach picnics, or a relaxed no-cook dinner, a sandwich takes everything great about summer and wraps it up in a neat, bread-encased package. These sandwich recipes are some of our favorites—try them for your next laid-back warm-weather meal.
Summer is all about showcasing seasonal ingredients. One of our favorite short-lived delicacies is soft-shell crab. The crustaceans are delicious fried. We like to serve them on sandwiches with a crisp collard slaw and tangy tartar and cocktail sauces.
One of our favorite summer vegetables is the tomato. Peak-season tomatoes need almost no accompaniment—try them on buttered toast with mayonnaise, salt, pepper, and the tiniest pinch of sugar to bring out their natural sweetness.
There are plenty of other things to do with good tomatoes, of course. In our California sandwich they get paired with avocado, sprouts, and Monterey Jack and topped with homemade ranch dressing. They’re also at home in our Iraqi-inspired eggplant and cucumber salad sandwich and a classic club.
What’s summer without backyard barbecues? Fire up the grill or the smoker and make our Alabama-style chicken, which is traditionally paired with a mayonnaise-based white sauce and dill pickles.
A hearty, meaty sandwich is delicious year-round. In the summer we love the chivito, a Uruguayan sandwich, a hearty bacon cheesesteak lightened slightly by lettuce, tomato, hard-boiled, and hot peppers.
Find all of these dishes and more in our collection of summer sandwich recipes.
A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
Our idea of the perfect summer sandwich? Two thin slices of good toast, mayo, and a couple juicy slices of tomato.
Radish and Butter Sandwich
It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
Provençal Tuna Sandwich
Marinated artichokes and briny niçoise olives dot this Provençal-inspired tuna salad, paired with hard boiled eggs and roasted peppers for an easy, dressed up sandwich.
Eggplant and Cucumber Salad Sandwich
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich.
Egg and Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. Try substituting leftover cranberry sauce for the strawberry jam.
Another easy and not-scary option if you’re trying to ease your way into enjoying sardines.
Alabama-Style Chicken Sandwiches with White Sauce
This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.
Mexican Bean and Cheese Sandwich (Molletes)
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.