July 30: 9 Sandwich Recipes for When It’s Too Hot to Cook

Are you feeling that scorching summer heat? Well, if it’s getting too much to handle outside, it’s time to cool it a bit in the kitchen. And we all know that aside from barbecues, nothing says summer like a refreshing sandwich!

Keep it simple or go all out with a truckload of toppings and all sorts of flavor– here are nine summer sandwich recipes you can prepare for the family when it gets too hot to cook!


French Tuna Sandwich

Are you looking for a sandwich to take on to picnics and outdoor family outings? Try this Pan Bagnat! It’s filling and perfect for dinner– and the best part is you can make a large sandwich to cut into individual portions for the whole family!

What You’ll Need:

  • 1/2 small red onion, thinly sliced
  • 2 hardboiled eggs, sliced
  • 2 anchovy fillets, finely chopped
  • 2 (5-ounce) cans oil-packed tuna fish
  • 1/4 cup pitted Nicoise or Kalamata olives
  • 1 to 2 tablespoon red wine vinegar
  • 2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
  • 1 garlic clove, peeled
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tomatoes, sliced
  • 12 large basil leaves

Directions:

  1. Place the onion slices in a bowl and cover with cold water. Let them soak for at least 10 minutes or up to 30 minutes at room temperature, while you prepare the sandwiches.
  2. In a bowl, combine the tuna, its oil, anchovies, olives and 2 teaspoons of red wine vinegar. Stir gently to keep from mashing the tuna chunks.
  3. Slice the baguettes along their length to separate the top from the bottom. Remove some of the soft crumb inside the top and bottom of the bread to make room for the filling. Rub the insides with the garlic clove. Brush with olive oil and sprinkle with vinegar, salt, and pepper.
  4. Distribute the tuna mixture evenly in the bottoms of the baguettes. Top with the red onion, eggs slices, tomatoes and basil. Drizzle with more olive oil, and sprinkle on salt and pepper. Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap.
  5. Place the wrapped sandwiches side-by-side on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a few canned goods inside to weight it down even more. Press the sandwiches for 10 minutes, turn them over, and continue to press for another 10 minutes on the other side.

Grilled Cheese with Mozzarella, Red Peppers, and Arugula Sandwich

Have you already mastered the basics of the perfect grilled cheese sandwich? Well then, take on the challenge of adding more ingredients to take things up a notch! Adding arugula and red peppers will make your grilled cheese one irresistible vegetarian surprise, that’s for sure!

What You’ll Need:

  • 8 slices sourdough bread
  • Butter, soft and at room temperature
  • Dijon mustard, to taste
  • Mayonnaise, to taste
  • Salt
  • Pepper
  • 18 ounces jarred roasted peppers (oil- or water-packed), patted dry of excess moisture
  • 12 ounces low-moisture mozzarella, cut into 1/4-inch slices (or shredded, if that’s how you roll)
  • 2 cups arugula

Directions:

  1. Butter one side of each slice of bread. On the unbuttered sides, spread Dijon mustard, mayonnaise, and a sprinkling of salt and pepper. Place two slices of bread (or as many as you can fit), buttered side down, in a skillet over medium-low heat. Add about 4 ounces of the peppers, 3 ounces of mozzarella, and a good handful of arugula. Press down to keep slightly together, then place slices of bread on top, buttered side out.
  2. Let the sandwiches cook over medium-low heat for about 3 to 4 minutes per side, flipping halfway through, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Repeat with remaining sandwiches.

Avo, Lettuce, Tomato Sandwich

Are you looking for a refreshing version of the BLT? Swap your bacon for some avocados, or just add the avocados if you’re a bacon lover! Either version is a superb choice for a summer sandwich anyway!

What You’ll Need:

  • Toasted whole grain bread
  • Sliced avocado (see How to Cut and Peel an Avocado)
  • Lettuce (Boston Bibb or butter lettuce work well)
  • Sliced fresh tomato
  • Kosher salt
  • Mayonnaise

Directions:

  1. For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado.
  2. Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too.
  3. Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat. Enjoy!

Cubano

When eating this scrumptious sandwich, be sure to have some napkins ready! Serve this authentic Cubano with a pickle and chips, and it’ll be good to go!

What You’ll Need:

  • 1-pound loaf Cuban or Italian bread
  • 2 tablespoons unsalted butter, softened
  • 1 small clove garlic, crushed
  • 2 tablespoons yellow mustard
  • 8 ounces thinly sliced Swiss cheese, about 10 slices
  • 1 pound shredded pork roast, heated until warmed through
  • sliced dill pickles, as needed
  • 10 slices Black Forest or smoked ham

Directions:

  1. Heat your skillet or griddle. Slice the loaf of bread in half horizontally. If you’re using a skillet, you may have to cut the loaf cut the loaf vertically as well so it fits in your pan and make the sandwich in batches. Toast both halves of the plain bread, cut side down, until the surface is a light golden-brown. This step reduces the sogginess that often occurs after the mustard and pickles are added.
  2. While the bread is toasting, stir together the butter and minced garlic to create a schmear. Once the slices of bread have been toasted, spread the garlic butter onto the cut side of one of the bread halves. Then spread the mustard on the cut side of other piece of bread.
  3. Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread.
  4. If you prefer really melty cheese, wrap your Cubano in aluminum foil before grilling. Grill the Cubano for 5-6 minutes on one side before carefully flipping the sandwich and grilling for another 5-6 minutes on the other side. If you’re using a panini press, grill for 6 minutes total, or until the cheese is melted. When ready the Cubano should have a flat, crispy, slightly dark brown, top and bottom, and the cheese should be melted.
  5. Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two.

Cauliflower Steak Sandwich with Red Pepper Aioli

Who says you can’t have a steak sandwich on a vegetarian diet? This ultimate vegetarian sandwich is a true game changer! The roasted cauliflower steaks are what makes this sandwich so hearty and utterly crave-worthy.

What You’ll Need:

For the aioli:

  • 1 clove garlic, thinly sliced
  • 2 tablespoons lemon juice
  • Pinch of salt
  • 3/4 cup roasted red peppers from a jar, drained and diced
  • 1/2 cup mayonnaise (any kind)
  • 1/4 teaspoon Maras, Aleppo, or other red pepper flakes

For the sandwiches:

  • 2 medium or 1 very large head of cauliflower
  • 3 to 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 8 slices sourdough bread
  • 2 large tomatoes, thickly sliced
  • 2 handfuls arugula, or other greens of your choice, such as crisp lettuce

Directions:

  1. Spray or brush a rimmed baking sheet with olive oil.
  2. In a food processor, combine the garlic, lemon juice, and a pinch of salt. Let the garlic soak for about 5 minutes to soften the garlic’s raw harshness. Add the roasted peppers and puree until smooth. Add the mayonnaise and red pepper flakes and pulse to mix. The consistency of the aioli should be slightly thinner than mayonnaise. Taste and add more red pepper flakes, if you like.
  3. Leaving the core intact, trim a sliver from the bottom of the stem end of the cauliflower and remove the leaves. Stand the cauliflower upright on its base. With a large knife, cut it into 1/2-inch thick steaks. You should get at least 4 slices that hold together.
  4. Brush both sides of the steaks and the flat scraps with oil. Sprinkle both sides generously with salt and pepper. Set them on the baking sheet, and sprinkle lightly with the paprika. Cover the cauliflower with foil and roast for 10 minutes. (This allows the cauliflower to steam briefly and soften in the center.) Remove the pan from the oven and remove the foil. Return it to the oven and roast for 10 minutes longer, or until the cauliflower begins to brown. Carefully turn the steaks over, sprinkle with more paprika, and bake for an additional 8 to 10 minutes, or until golden and tender when you insert the tip of a knife into the steak. Remove from the oven and set aside.
  5. Set your oven to broil. On a baking sheet, spread the bread slices. Brush them on both sides with oil. Broil for 1 to 2 minutes on each side, or until toasted on the outside but still slightly soft in the middle. Watch carefully to keep them from burning!
  6. Spread the aioli on each slice of bread. On each of 4 slices, set the cauliflower on top. Top each with tomato slices and arugula. Cover each with a second slice of bread. Cut the sandwiches in half and serve.

Tuna Salad Sandwich

A tuna salad sandwich has countless variations, but adding cottage cheese and capers brings it up a notch for sure!

What You’ll Need:

  • 1 (5- or 6-ounce) can tuna packed in olive oil, undrained
  • 1/3 cup cottage cheese
  • 2 tablespoons mayonnaise
  • 1/4 cup finely chopped red onion
  • 1 celery stalk, finely chopped
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • A pinch or two fresh dill, chopped
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon Dijon mustard
  • 2 slices bread, lightly toasted
  • Lettuce, optional
  • Sliced tomatoes, optional

Directions:

  1. In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.
  2. Serve tuna salad on toast, either open faced, or between two slices of bread with lettuce and tomatoes, if you wish. For a low-carb option, serve on sliced lettuce.

Italian Grilled Cheese Sandwich

Are you a meat lover who’s also madly in love with cheese? Well, they sure are a gooey match made in heaven, so treat yourself to this cheesy recipe made with three kinds of Italian deli meat, provolone, and buttery bread!

What You’ll Need:

  • 8 slices sandwich bread
  • 8 slices provolone cheese
  • 4 ounces Genoa salami
  • 4 ounces prosciutto
  • 2 ounces pepperoni
  • 1/2 cup fresh basil leaves, loosely packed
  • 2 tablespoons butter

Directions:

  1. Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.
    Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together.
  2. Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well. Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!

Easy Egg Salad Sandwich

Egg sandwiches are quite possibly the easiest sandwiches to make. Just chop a little hardboiled egg, dice some celery, and sprinkle a dash of salt and pepper for seasoning, and before you know it, the star of the meal is born!

What You’ll Need:

  • 1 hard-boiled large egg, peeled and chopped (See Recipe Note)
  • 1-2 tablespoons mayonnaise (to taste)
  • 2 tablespoons chopped celery
  • 1 tablespoon chopped green onion or chives
  • A pinch of curry powder
  • Salt and pepper (to taste)
  • Lettuce
  • 2 slices white, wheat, multigrain, or rye bread, toasted or plain

Directions:

  1. Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
  2. Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.

Apple Peanut Butter Sandwich

You may think this sweet and tasty recipe is only for kiddos, but adults have been known to sneak in a bite or two– and that apple adds a nice crunch too!

What You’ll Need:

  • Apple
  • Peanut Butter
  • Sliced Bread

Directions:

  1. Quarter, core, and slice the apple into thin slices.
  2. Spread peanut butter over one slice of bread, going all the way to the edges. Make sure to use enough peanut butter so that the apple slices stick.
  3. Place apple slices over the peanut butter in a single layer. Top with another slice of bread. Cut in half.

Social Media Post:

🤔Are you feeling that scorching summer heat?☀🔥 Well, if it’s getting too much to handle outside🥵, it’s time to cool it a bit in the kitchen.👍

Keep it simple or go all out with a truckload of toppings and all sorts of flavor🥪– here are nine summer sandwich recipes🍞 you can prepare for the family when it gets too hot to cook!👨‍👩‍👧‍👦

📌Click the link to read more➡

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