Sandwiches were meant for summers.
While everyone has their favorite, the recipe for a perfect sandwich isn’t complicated. You just don’t need to have tons of ingredients or complicated processes…unless you want to.
What it really comes down to make the perfect summer sandwiches is the breads, the spreads and whatever stuff you want in between!
I love sandwiches because they give bread the opportunity to show off. But not all breads are made the same and choosing the right bread for your sandwich is imperative to create the perfect summer sandwich. If you have a sandwich with lots of heavy ingredients or ones with lots of produce (and moisture), you need a bread that is very crusty, meaty and can stand up to a BIG sandwich like a sourdough. However, sometimes you need more of bun than a loaf to handle the job, so you’ll want a kaiser roll. But sometimes it’s not the bread at all, but actually a wrap or flatbread that makes the best way to get that mass of goodness between your fingers into your mouth. I’m a huge fan of the bagel things, English muffins and even tortillas roll it up all the best.
Best breads for sandwiches:
- Whole Grains
My grandpa (Lord bless him) made the best sandwiches ever. What made them so amazing? I will never know especially since his ingredients weren’t anything different than turkey, wheat bread, cheese, lettuce, and tomato. However, what he did do was to make sure the mayonnaise or mustard always made it to the edges of the bread. This technique ensured each was as good as the rest.
And that’s what you want to do for your sandwich. Whether it’s a condiment out of a squeezable bottle or something a little fancier, you want to use just the right amount for the perfect summer sandwich and spread it just right. For me and for many, pesto makes everything better. Using a few fresh ingredients including the very seasonal basil, you can make a sandwich go from whoa to WOW with a small slather. While there are all kinds of different pesto varieties you can make (I’m a huge fan of cilantro pesto), all you really need is a little food processor to make a spread to use on your sandwich and later to spread on anything from poultry to produce (and everything in between.)
My go-to-recipe for pesto can be prepared in just a few minutes!
- 2 cups fresh basil, packed
- 4 cups pine nuts
- 2 garlic cloves
- 4 cups grated parmesan
- 1/8 cup
- kosher salt and pepper
- Combine all the ingredients except the EVOO in a blender, mixer, etc. and blend on low until combined.
- Slowly add the EVOO and blend until fully mixed.
- Pesto will last one week in the fridge or 4-5 months in the fridge (use in ice cube trays for easy and quick use!)
- Also great as gifts!
Here are some of the best pesto-perfect recipes!
The Stuff in Between
Anything can go into a sandwich. The summer provides ideal sandwich ingredients like tomatoes, several varieties of lettuce, and cherries? Well you probably haven’t had too many cherries in your sandwich, but the idea is that you need to rethink your sandwich ingredients. While I love a turkey sandwich, sometimes thinking outside of the bread for some really great ways to enjoy some of the season’s best bounty in a whole new way. For me a dessert sandwich was an innovative pairing especially with tart cherries, thinly sliced ham, creamy muenster cheese and the crunch of this rosemary garlic bread crusty bread. Sometimes I’ve even added a little-grilled romaine for another layer of crunch and earthy greens.
While I love simmering cherries with bourbon for a sweet (and southern-like) treat, sometimes you just don’t have the time. So use preserves from the fridge or in my case, I put those gifted jams to work that didn’t seem like the right fit for toast, but uniquely curated with the right bread, cheese and other goodies, make a sandwich that’s out of this world. I used this sour cherry jam (affiliate) from Stonewall Kitchen and it tasted good on this sandwich as well as these gluten-free black forest brownies.
So what do you think makes the best sandwich?
Corner Bakery Cafe is rolling out new breakfast, lunch, and dinner flatbread sandwiches, bursting with fresh ingredients and available nationwide. Designed to power guests through the morning, Breakfast Power Flats include options such as the Avocado & Spinach, Applewood Smoked Bacon and the new Ham & Spinach. New to the lunch and dinner menu are Grilled Flats: Southwest Chicken, Chicken Caesar, Caprese with fresh mozzarella and BBQ Pork – all under 330 calories.
More sandwich ideas? Check out what Chef Tim Love and I made with bagels!