In the house where I grew up, tuna salad sandwiches ruled. Nobody really liked peanut butter and jelly, and tuna from a can was easier to make than egg salad, which ran a close second in the sandwich race. We didn't go in for fancy: tuna, Miracle Whip (yes, really), sometimes a slice of tomato, and mushy bread. It doesn't sound terrific now, but when I was a kid, that was nirvana in my lunchbox, and I could eat that sandwich every day.
As I've matured, my taste buds have matured, too. Now I prefer sandwiches with lots of strong flavor, on crusty or toasted or even grilled bread, or or on flatbread, roll-ups, brioche or buns. I like to mix it up. And when the weather gets warmer and we can eat out on our porch, sandwiches make the perfect indoor-outdoor picnic for lunch or supper. Here are seven of my favorites.
A recent addition to my list of top sandwiches, the Green Goddess bacon, lettuce and tomato sandwich (pictured above) just might be the very best BLT I've ever eaten. Credit goes to Picco, a restaurant in Boston; they grill the bread, slather it with creamy, garlicky dressing, and pile on the perfectly in-season tomato. It's heaven. Really, it is.
Chicken salad with walnuts, celery and pomegranate-harissa sauce gives a bit of a sweet-and-sour twist on plain old chicken salad.
You can make this kale pesto, tomato and fontina sandwich with any pesto you have in your freezer.
For a vegetarian option, this grilled portobello mushroom and goat cheese sandwich with a smoked pepper spread is my absolute favorite. Beware: it will dribble down your chin!
Rhode Island's own coffee syrup really is the magic ingredient in these slow cooker coffee-chipotle pulled chicken roll-ups.
My spin on a New Orleans classic, a roasted shrimp po' boy sandwich filled with yogurt cole slaw, remoulade sauce and shrimp is a slightly lighter twist on the fried oyster sandwich you find in The Big Easy.
What's your favorite summer sandwich?
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