10 Classic Summer Sandwich Recipes Slideshow
April 9, 2015
Which sandwich spells summer for you? Here are our 10 favorites
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.
The history of the burger is a vague one, seeing as everyone from the ancient Mongols to the Germans of Hamburg would love to take credit for the now American classic. But however this ground patty of beef evolved, be it with the Germans or the mom-and-pop shops of the U.S., the hamburger is a huge part of America’s food culture. Whether you got it from the old drugstore for a nickel or you paid top dollar for a premium Kobe beef patty, your taste buds have been craving this American staple for decades. To bring the classic taste into your own home, check out our favorite from our 50 Best Burger roundup: the Number One burger from Los Angeles’ 25 degrees.
Pimento Cheese Sandwich Recipe
A staple of the South, pimento cheese spread onto sandwiches is often found at a summer picnic, or two. Grated cheese, mayonnaise, and pimiento peppers are the cheese’s humble beginnings, but its popularity has escalated this dish into a sought-after and coveted recipe. Here, cookbook author and cheese expert Laura Werlin uses the famed southern cheese in a grilled cheese recipe.
Today, it is easy to find bacon as the star of many dishes, including cupcakes and flavored beer. But this breakfast treat’s humble beginnings as a lunchtime staple was birthed through the BLT. Typically, this sandwich is constructed of bacon, lettuce, and tomato piled between two slices of bread and slathered in mayo. Sandwich connoisseurs took this small finger sandwich from delicate to decadent with additions like cheese and avocado. With decadence in mind, we liked this recipe from chef Gerard Strong of Denver’s Central Bistro, featuring a fried green tomato, avocado, and a garlic aioli.
Fried Oyster Sandwich Recipe
Crispiness, saltiness, and seafood are the defining ingredients for a summer sandwich that’s warm-weather appropriate, which is why we love fried oyster sandwiches. This recipe from chef Douglas Sisk of Miami Beach’s The Social Club gives a nod to the sandwich’s New Orleans upbringing with a Cajun cream cheese spread.
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.
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.
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.
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.
Chicken Salad Sandwich Recipe
Chicken is often a staple meat in the American home, and too often are we stuck with leftovers of it. And that is exactly what inspired this now beloved sandwich. A bit of shredded chicken here, a dash of a few spices there, and a delicious binding agent like mayonnaise, and you have yourself an easy summer meal. This recipe is from Emeril Lagasse and is given an international twist with a curried-flavored chicken salad recipe. Served on pumpernickel with golden raisins and dried currants, and it has us thinking that leftovers aren’t such a bad thing, after all.