Four Fresh And Simple Sandwiches For Your Summer Menu

Posted by Karen Erdelac on Apr 29, 2019

Four Fresh And Simple Sandwiches For Your Summer MenuFresh and light sandwiches are extremely popular during the summer months and adding a few new creations can help keep your menu from becoming stagnant.  Using seasonal ingredients can make even the simplest recipe into a best seller.  Here we’ve gathered a few recipes to help inspire your summer sandwich menu.

Tomato Sandwich

Ingredients:

1 really ripe tomato (big, red-blue beefsteaks are best—all flesh and juice, with not too many seeds.)

Butter

2 thin slices of good toast

Mayonnaise

Salt and fresh black pepper

Sugar

Instructions:

Thickly slice tomato. Butter toast, slather a thick layer of mayonnaise on both pieces, then lay on two or three tomato slices and season with a generous sprinkle of salt, the tiniest pinch of sugar, and a few good grinds of black pepper.

Roll up your sleeves (or just take off your shirt), lean over the sink, and bite through the crisp buttered bread and creamy mayonnaise, and into the sweet taste of summer. Abandon yourself and let the juice run down your arms.

California Club with Chipotle Mayo

Ingredients:

1/4 cup mayonnaise

1-2 canned chipotle chiles in adobo sauce

3 slices white sandwich bread, toasted

1/4 cup of raw baby spinach leaves

4 slices of deli turkey

1/2 tomato, thinly sliced

4 slices bacon, cooked

2 slices Swiss cheese

1/2 avocado, peeled, pitted, and sliced

1 fried egg, over-medium

Method:

Instructions:

In a food processor, combine mayo and chipotle chiles. Whiz until smooth and set aside.

To make the sandwich, spread one side of each piece of toast with the mayonnaise. Assemble in this order: On the bottom slice of toast, add half the spinach, then one slice of turkey, then half the tomato, then half the bacon, then one slice of the Swiss cheese. Top with the second slice of toast, mayonnaise side down. Spread the top of the middle slice of bread with more of the chipotle mayonnaise. Top with remaining spinach, then the sliced avocado, then three slices of turkey, then more tomato, the other slice of cheese, the remaining bacon, and the fried egg. Top with the third slice of bread. Slice diagonally into quarters, holding each quarter together with a toothpick.

Brie & Fig Grilled Cheese

Ingredients:

brie cheese sliced (about 2 to 3 oz or enough to cover 2 bread slices)

2 T fig preserves

4 slices thick cut bread

Instructions:

Heat griddle to med high. Butter one side of each piece of bread. Layer cheese on the un-buttered side of 2 slices of bread. Spread fig preserves on un-buttered side of other 2 slices of bread and sandwich together. Place on griddle pan and grill until golden brown, turn and repeat. You want the cheese to be ooey, gooey melty! Serve with fresh fruit!

Turkey-Avocado Club

Ingredients:

1/3 cup thinly sliced red onion

2 tablespoons apple cider vinegar

8 slices turkey bacon

1 Hass avocado, halved and pitted

1/2 cup nonfat plain Greek yogurt

Kosher salt and freshly ground pepper

8 slices whole-grain bread, lightly toasted

8 small leaves romaine lettuce

1 tomato, cut into 8 slices

12 ounces sliced low-sodium deli turkey breast

1/2 small English cucumber, sliced

Instructions:

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

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Topics: Restaurant