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May 29, 2009 05:12 AM

Best Summer Sandwiches

what are your favorite sandwiches or wraps or paninis that include (among the ingredients, or as the only ingredients) beautiful fresh, summer produce?

in addition to the sandwich, etc., what would you serve as an accompaniment, and a beverage?


here are some ideas:

avocado with bacon and tomato on crusty, hearty bread -- with a squeeze of lime on the avocado, and a little mayo on the bread, of course. i can see adding a veeeery thin slice of vidalia or red onion, too.
to drink: maybe a rosé (yes, virginia, there are *good* rosés!)
or if it is really hot outside, a heineken beer.

another: lemon-vinaigrette dressed arugula, with shaved fennel and shaved parmesan, in a whole grain roll -- or toasted sourdough.
to drink: crisp but not too dry fumé blanc wine. or a slightly fizzy medium-bodied white from france or italy.

another, inspired by jungmann: salsa verde (fresh tomatillos and chile peppers) blended with guacamole, then smeared on a smoked turkey sandwich. bread? whole grain?
to drink: dos equis amber beer.

another, inspired by kchurchill: a greek veggie salad wrap, with cukes, tomatoes, feta cheese, kalamata olives, maybe some fresh mint from the garden, spinach, red onion, with a roasted red pepper-oregano vinaigrette, in a spinach, whole grain, or red pepper wrap.
to drink: maybe some yogurt drink (like a salty lassi) -- or -- wait for it -- tart buttermilk! (i'm a new buttermilk fan! i'm wondering how it would work with a little salt, like lassi?)

i've just been inspired by a salad at a local french restaurant (lavandou, in d.c.). serve on a crusty french baguette: "Salade de Fenouil au Roquefort: Fennel, Celery, Apple, Walnut & Roquefort Salad, Walnut Vinaigrette."
to drink? a nice white bordeaux.

fried green tomato, with cracklings in a corn pone "wrap" with john folse's cajun red remoulade. (don't ask me just exaclty how this will work, but i'm going to figure it out!)

and because of my love of summer corn, i'm trying to think of how to make bkhuna's idea into a sandwich: roasted corn, cotija cheese, mayo and chili powder. maybe some arugula blended with cilantro? <too much?> bread? a freshly made tortilla? yes!
to drink: what would complement the sweet corn? hmmmm...... wouldn't be summer without this simple little ditty: slab of juicy tomato, duke's mayo, salt and pepper, wonderbread.
and what to accompany this sandwich? why, another tomato sandwich, of course!

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  1. Oh sweet! Alkapal, you totally made my day!
    I'm totally gonna make elotes in tiny masa boats for my next summer party. I can make the masa boats in muffin tins the size of those mini quiche things. Maybe with a sliver of serrano ham, or a tiny crumble of chorizo on top. Sweet!

    1 Reply
    1. re: gordeaux

      great gordeaux! (i had to look up elotes ;-)

      i love your idea! baby masa "quiches" with fresh grilled corn and chorizo! mmmm.

    2. Not to live up to stereotypes about Canada... but it's still cool here in Calgary (weather east of the rockies and all...) so I haven't totally gotten in to summer mode yet. (finally hitting 26C/78.8F today) so I'm not going to be a lot of help, but I am going to bookmark the thread. Loads of great ideas here alkapal!

      fwiw I'd probably put the greek salad on pita and top with tzatziki and have a lemon gin & lemonade slushie with it :)

      1. IMO there is one sandwich that is the apotheosis of summer: a BLT on white toast with mayo -- made with fresh garden tomatoes and a great bacon like Siesal's! Yum!

        1. Had your BLTs last night for dinner. We've been growing this fabulous heirloom tomato called Mr Stripey - a firm orange tomato; not real big, but real tasty. They finished producing last week so we saved the last few and had a BLT fest last night.

          6 Replies
          1. re: KiltedCook

            Well, I don't know where you are, but I'm jealous! Here in the NE, it's been damp and cool and there's been very little action from the tomato plants. You're somewhere where the tomato plants have already finished producing, so maybe you'll be jealous of us in about 8 weeks?

            1. re: roxlet

              I agree! I am dying for a BLT- they are my favorite! But fresh heirloom tomatoes are still a ways off in NYC.

              1. re: roxlet

                Same here roxlet and newfoodie. But our day will come and I can't wait to have some of these summer sandwiches (and salsas) with our own deck-grown heirlooms! In the meantime, I've been picking up "ugly tomatoes" in the supermarket. Yum!

                1. re: kattyeyes

                  I saw some of those in the market the other day, what are they? Just slightly un-pretty tomatoes or something else all together?

                  1. re: newfoodie

                    "Ugly tomatoes" are very delicious--tastier than any other tomato I've ever had. Just like an ugly duckling, these are truly beauties. And we're growing our own heilooms, too (although they're just stalks right now). Can't wait! How did I make it 40 years without knowing how good these were:

                    You've gotta try 'em.

              2. re: KiltedCook

                mmmmm... love mr. stripey!!! I have a mr. stripey plant in bloom right now, among others, and just can't wait!!!

              3. Yummy topic.

                I just made a sandwich- on day old no knead bread, thinly sliced: spread thin layer of boursin cheese, salami, thinly sliced ribbons of zucchini, topped with few sliced peperoncini, and dashes of olive oil & balsamic vinegar. Couple of grinds of black pepper. Lots of spicy/ sour flavor but the crunch of the zucchini really made it. Would also be nice with thin slices of radishes (once they are ready for picking).

                1 Reply
                1. re: tall sarah

                  That's a very nice combo. I've never used zucchini that way, but am a fool for salami and pepperoncini and would love to try it. If you can find it, proscuittini (peppered ham) combines beautifully with the salami. That's my all-time favorite Italian combo (with BelGioso provolone).

                  Fresh basil (we have some growing now) is a natural addition to anything with tomato. My fave is lemon basil. It's not a sandwich, but I love caprese on ciabatta. We eat it frequently throughout the summer as a starter...even better if you can get burrata or really good fresh mozz. Certainly, you can make a sandwich of the ingredients...or better yet a panino if you have a press. Cinnamon basil is an interesting switch-up there, too.