Along with so many other things that are definitively summer, sandwiches are summertime dishes that really get our mouths watering. Whether they use seasonal produce like juicy, plump tomatoes, like in a classic BLT, or highlight summer seafood like lobster like in a lobster roll, a sandwich is a dish that can really scream summer depending on what kind it is, and we've compiled a list of our favorite to celebrate their beautiful simplicity.
Sandwiches aren't just simple and delicious creations, but they've been a staple of our diets for years and years. John Montagu, otherwise known as The Earl of Sandwich, and his cook may deserve credit for helping sandwiches become mainstream, but variations of the concept date back much farther. Farm laborers in rural France ate meat between sliced bread, and it is thought that the sandwich may have started even earlier than that. Now, serious chefs and cookbook authors are putting their own twists on the humble sandwich, and it's come a long way from those schoolyard days of packed peanut butter and jellies and funky tuna melts.
Inspired by the flavors of summer, like fresh seafood, tangy lemon, and fried favorites, we've pulled a list of our favorite sandwiches, and have found some of the most delicious and easy recipes for them. From the nearly gourmet lobster roll to the basic BLT, a summer sandwich is a pretty special thing, so grab your favorite loaf of bread and get ready to whip up some drool-worthy creations.
Related: 11 Open-Faced Sandwiches for Summer
Classic Shrimp Roll Recipe
Some may consider the shrimp roll a poor man's lobster roll - and they wouldn't be entirely wrong. Though both are typically served in a hot dog bun, preparation is completely different. Rather than sometimes drenched in butter and sometimes mayonnaise-based, the shrimp roll is strictly mayonnaise, and is flavored for a heavier feel. We were lucky enough to have Matt Moore of Have Her Over For Dinner specially develop this shrimp roll recipe for us.
INGREDIENTS
1 pound cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise*
1/2 red onion, finely chopped
2 stalks celery, finely chopped
2 tablespoons capers, drained
Juice from 1/2 a lemon
2 tablespoons mayonnaise
Dash of Tabasco sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 fresh sweet rolls, cut in half and toasted
DIRECTIONS
Combine all of the ingredients, except for the rolls, into a mixing bowl and carefully mix until thoroughly combined. Add a generous serving of the shrimp mixture to the bottom side of each toasted roll and top with remaining slice. Serve.
Recipe Details
Servings: 4
Total time: 15 minutes
Special Designations: Nut-free
Egg Salad Sandwich Recipe Comfort food starts with the basics - and it doesn't get any more fundamental than creamy egg salad. The combination of hard-boiled eggs tossed in an array of seasonings and mixed with mayonnaise likely has French roots. The French were the first to dabble in the beloved condiment, mayonnaise, in the late 1700s, which is fittingly egg-based. This high-protein, low-cost salad graced tables in the 1800s and is still served today as a picnic favorite. This recipe is a twist on the classic, mashed up egg salad we usually see. Created by chef Fred Eric of Los Angeles' D'elish Sandwich Shop, it features sliced hard-boiled eggs drizzled in dressing and an aioli.
Click here to see the Egg Salad Sandwich recipe.
Lobster Roll Perfectly steamed, dripping in butter, and sold at often high market prices, lobster dishes are often thought of as exclusively high-end. Take a sliced hot dog roll and stuff it with seasoned chunks of the "steak of the sea," and suddenly this gourmet crustacean is accessible, and the perfect summer sandwich. This recipe comes from the winner of our 101 Best Food Trucks in America for 2013, Red Hook Lobster Pound, and uses a tiny bit of mayonnaise and fresh lemon juice to dress the lobster meat.
Click here to see the Lobster Roll recipe.
Club Sandwich Recipe Born from an elusive past, the club sandwich (like all great things in history) was supposedly created accidentally by a ravenous man in the late 1800s. Sure, the first sandwich may have been a crude amalgamation of bread and cold meats. But today, the club sandwich has evolved into several diners' signature, staple dish. This multi-layered, flavor-packed luncheon special is easy to make and even easier to customize. This recipe is from a member of our Culinary Content Network, Judith Hannemann of The Midnight Baker, and is given a kick of spice from a pesto mayonnaise.
Click here to see the Club Sandwich recipe.
Po'Boy Recipe Inspired by the bread it is served on, the po'boy was reportedly first constructed by brothers and former streetcar conductors, Bennie and Clovis Martin. The brothers opened a sandwich shop after migrating to New Orleans. When streetcar conductors went on strike, the Martins fed their brethren for free and called out "here comes another po'boy" to the staff, so that they could whip him up something good to eat. Typically, a po'boy is a combination of fried food that would keep any appetite at bay, and we often see it made with oysters. This recipe is from Rebecca Lang, author of Southern Living Around the Summer Table, and it is the quintessential representation of a southern po'boy.
Click here to see the Po'Boy recipe.
-Lauren Gordon, The Daily Meal
