Hey there, sandwich lovers! With the warm breeze and sunny skies of summer upon us, there’s no better time to indulge in delicious and refreshing sandwiches that celebrate the vibrant flavors of the season. Whether you’re planning a picnic in the park, a beachside gathering, or simply enjoying a lazy day in your backyard, these easy summer sandwiches are sure to delight your taste buds and satisfy your cravings.
Savor the Season: Easy Summer Sandwiches to Elevate Your Picnic Game
Summer is all about simplicity and enjoying the great outdoors, and what better way to do that than with a delicious picnic spread featuring easy summer sandwiches? From classic combinations to inventive twists, these recipes are perfect for on-the-go dining and leisurely outdoor meals. So grab your picnic blanket, pack a basket full of goodies, and get ready to feast on these mouthwatering creations.
Some of our favorites include Gluten Free Smoked Salmon Sandwich and Sandwiches 2.0!
Caprese Perfection: A Fresh Take on Easy Summer Sandwiches
Nothing says summer like the vibrant colors and flavors of a classic Caprese salad. Take this beloved Italian combination to the next level by turning it into a delicious sandwich that’s perfect for al fresco dining. Layer slices of ripe tomatoes, fresh mozzarella cheese, and fragrant basil leaves between slices of crusty bread, drizzle with balsamic glaze, and enjoy a taste of summer with every bite. Easy Summer Sandwiches like these are sure to be a hit at your next outdoor gathering!
Our Favorite Sandwich Bread Recipe: Ciabatta Bread!
This recipe is from our dear friends at The Loopy Whisk! We have been baking bread like crazy over here! It’s so easy and you can double the recipe and keep it in the fridge for easy use. Plus it lasts about a week in the fridge once baked. You’ll love this simple recipe.
Our Favorite Sandwich Recipes:
Tuna Salad sandwich
Serves 2
Basic + family favorites
-1-2 cans wild pole or sustainably caught tuna
-1/4-1/3 Cup more or less to taste: avocado Vegenaise or fav Mayo
Salt and Pepper to taste
Family favorite additions
Tim’s fav: 2-3 Tbsp. Sweet pickle relish
Pegs fav: capers, dill, diced red onions + celery, dash garlic powder
Meg’s Fav: dill pickle relish and Dijon
Method:
Mix all the ingredients that sound good to you! Add more mayo for your liking. Season to taste.
Chicken Salad
- 2 cups diced or shredded chicken
- I love using a whole roasted chicken for ease.
- 1/4 c diced celery
- 1/4 c raisins optional
- 1/4 c green onion
- 2 tsp fresh minced herbs. Choose: tarragon, dill, thyme, cilantro or chives.
- 1/2 or more Avocado Vegenaise.
- Dash garlic powder
- Salt and pepper to taste
Variation: swap dill for curry powder
Add 1/4 c diced pecans
Lox Cream Cheese
- 1/4 lb lox, gravlox or pastrami seasoned gravlox
- Cream cheese options and dairy free options:
Regular, chive, veggie cream cheese - Dairy free cream cheese alternatives: Kite Hill, Violife, Miyokos alternative nut dairy free brands
- Toppings or additional spreads : mashed avocado, Cocojunes dilly Labneh, pickled red onions, capers, sprouts
Fresh dill sprigs
Sandwich Making Method:
- Cut ciabatta in half
- Lightly toast ciabatta
- Start with mashed avo, add mayo, mustard, cream cheese, hummus or labneh for base layers
- Next top with diced red onions, capers, sprouts or lettuce and meat or fish of choice.
- If topping with tuna or chicken salad omit the onions and capers if in the salad.
Ciabatta Bread
Recipe from The Loopy Whisk
Ingredients
- 15 g (3 tbsp) whole/rough psyllium husk(If using psyllium husk powder, use only 13g.)
- 360 g (1 1/2 cups) lukewarm water
- 120 g (3/4 cup + 2 tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
- 115 g (1 cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
- 80 g (1/2 cup + 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you’re not sensitive to oats.)
- 15 g (1 tbsp) caster/superfine or granulated sugar
- 8 g (2 1/2 tsp) instant yeast (If using active dry yeast, use 10g.)
- 6 g (1 tsp) salt
- 25 g (2 tbsp) olive oil
Instructions
Making the Dough:
- You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- In a large bowl or the bowl of a stand mixer (if using), whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.
- Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar.
- Knead the dough until it’s smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. The final dough should be smooth, supple and fairly soft, with no lumps of un-mixed flour or psyllium gel, and it should come away from the sides of the mixing bowl. It will be slightly sticky to the touch, but resist the temptation to add more flour to it, as that can make your ciabatta rolls too dense and dry.
Shaping & proofing the ciabatta rolls:
- Turn out the dough onto a lightly floured surface and give it a gentle knead, shaping it into a ball.
- Generously flour your work surface and roll out the dough into a rough rectangle, about 10×8½ inches (25x22cm) in size and just over ½ inch (1.5cm) thick.
- Use a bench scraper or a sharp knife to divide the dough into six fairly equal smaller rectangles. Don’t worry if they’re a bit uneven or wonky or of different shapes: ciabatta rolls are meant to be rustic!
- Flip the ciabatta rolls upside down, so that their generously floured bottoms face upwards, and transfer them onto a large sheet of parchment/baking paper. Make sure that they’re evenly spaced apart and not touching. (Ciabatta bread is known for its crusty, flour-streaked exterior, so don’t be tempted to brush off any of the excess flour.)
Make sure that your parchment/baking paper will comfortably fit onto your baking steel, baking stone or baking sheet.
- Lightly cover the ciabatta rolls with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour.
Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.
Baking the ciabatta rolls:
- Place a baking steel, a baking stone or a heavy-duty baking sheet turned upside-down on the lower middle oven rack and a cast iron skillet or metal baking tray (not glass!) on the bottom of the oven.
Preheat the oven to 475ºF (250ºC). Make sure to thoroughly preheat your oven, start preheating it after your rolls have been proofing for about 15 minutes.
Tip: Because you’ll add ice cubes to the hot baking tray on the bottom of your oven to generate steam, it will experience quite a huge temperature change. So, don’t use a glass baking tray/pan as it could shatter. I recommend cast iron, but a metal baking tray also works great.
- Once your rolls have doubled in size, slide them (along with the parchment/baking paper) onto the hot baking steel, baking stone or baking sheet. Place 5-6 ice cubes into the bottom skillet or baking tray, close the oven door and immediately reduce the oven temperature to 425ºF (220ºC).
- Bake the ciabatta rolls at 425ºF (220ºC) with steam for 10 minutes. Don’t open the oven door during that time.
- After the 10 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, keep the oven temperature at 425ºF (220ºC) and bake for 15 minutes longer until the rolls are deep golden brown.
- Remove the ciabatta rolls from the oven and cool them on a wire rack.
It’s very important that you allow them to cool completely to room temperature before you cut into them. If you slice into them while they’re still hot or warm, you’ll find that the interior can still be quite sticky, as it needs some time to cool and set.
Notes
If you like cheese, top with your favorite flavor! A thin slice of a goat cheese or Havarti is yummy too!
Frequently Asked Questions About Easy Summer Sandwiches
Can I customize these sandwiches to accommodate dietary restrictions?
Absolutely! Feel free to swap ingredients or adjust the recipes to suit your dietary needs. Whether you’re gluten-free, vegan, or following a specific eating plan, there are plenty of options to choose from.
Are these sandwiches suitable for meal prep?
Yes, many of these recipes can be made ahead of time and stored in the refrigerator until you’re ready to enjoy them. Just be sure to wrap them tightly to keep them fresh.
Can I make these sandwiches kid-friendly?
Of course! Get creative with your sandwich fillings and presentation to appeal to younger palates. You can even let the kids help assemble their own sandwiches for a fun and interactive mealtime experience.
So there you have it – easy summer sandwiches that are perfect for any occasion. Whether you’re picnicking in the park, lounging by the pool, or simply enjoying a meal in the backyard, these delicious creations are sure to add a touch of flavor and fun to your summer adventures. Cheers to good food, good company, and good times!
Ready to elevate your summer dining experience with these Easy Summer Sandwiches? Head over to our website for the full recipes and more tasty inspiration. Happy summer sandwiching!