A picnic wouldn’t be complete without an assortment of freshly made sandwiches. Whether at the beach or the park, summer sandwiches are popping up everywhere. One of the best parts about sandwiches is how they’re easily customizable in addition to being compact and portable. From a vegan chickpea salad sandwich to a balsamic chicken bruschetta, here are five tasty summer sandwiches to toss in your picnic basket.
This vegan chickpea salad sandwich is jam-packed with fresh vegetables. Start by adding chickpeas to a salad bowl. Then mash them using the back of a fork. Next, add chopped celery, carrots, red onions, dill, tomatoes, green onions and pickles to the bowl of mashed chickpeas. Then toss everything together with plant-based mayonnaise, tahini, Dijon mustard, salt and pepper. Top with mustard powder and lemon juice. Finally, spread the chickpea mix onto sliced sourdough bread with lettuce, tomato and Dijon mustard, and enjoy!
Step aside fruit salad, and make way for the fruit sandwich! This creative summer sandwich recipe features watermelon, orange and sliced grapes seasoned with Tajìn and Chamoy sauce sandwiched between two slices of pineapple.
Look no further than these hot dog sandwiches for the perfect Fourth of July party appetizer. First, butterfly hot dogs and cook them until brown and crispy. Next, top the flat part of the butterflied hot dogs with cheddar cheese and caramelized onions. Then spread a thin layer of mayonnaise on toasted bread, and add chopped sport peppers. Finally, top with two butterflied hot dogs, cheese and onions before garnishing with spicy mustard, ketchup, relish and tomatoes.
This breakfast sandwich is loaded with fresh ingredients. Start by rubbing garlic on a toasted piece of sourdough bread. Next, spread a layer of goat cheese and add an heirloom tomato slice seasoned with sea salt. Then add a few sliced yellow cherry tomatoes, followed by sea salt and arugula. Finally, top with eggs cooked with pesto and olive oil, and enjoy!
Bruschetta is a summertime favorite, and this sandwich takes the classic Italian antipasto to new heights. First, spread a layer of burrata cheese on two slices of toasted rosemary and olive oil sourdough bread. Next, top with strips of cooked rosemary balsamic grilled chicken breast followed by roasted garlic cherry tomatoes. Finally, drizzle on some balsamic glaze, and top with a basil leaf before serving.
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