Summer Sandwich Recipes

Goat Cheese, Eggplant, and Roasted Red Pepper Sandwiches

In this Italian deli special, piquant goat cheese contrasts nicely with the creamy eggplant and sweet peppers. Bottled vegetables (look for eggplant and peppers imported from Italy) make a surprisingly fresh-tasting sandwich, especially with the addition of bright green basil dressing.

Makes 4 sandwiches

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, finely chopped
  • 2 tablespoons finely chopped basil leaves
  • 1/4 teaspoon salt, or to taste
  • 1/2 cup bottled marinated eggplant (about 4 ounces), coarsely chopped
  • 1/2 cup bottled roasted red peppers (about 4 ounces), coarsely chopped
  • 6 ounces fresh goat cheese
  • 4 crusty Italian rolls, sliced in half

1. Whisk together the olive oil, vinegar, garlic, basil and salt in a small bowl. Combine the eggplant and peppers in a medium-sized bowl. Toss with the dressing to coat.
2. Spread some goat cheese on the bottom half of each roll. Top with the eggplant and pepper mixture. Finish with the top halves of the rolls.

Chicken Salad Sandwich with Lemon-Herb Dressing

Here's a light and classic combination of chicken, lemon and dill. I like the way chewy multigrain bread complements the chicken, but you could also give the salad some crunch by adding chopped celery.

Makes 4 sandwiches

  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt, or to taste
  • 2 cooked whole boneless, skinless chicken breasts (about 1 pound), cut into 1/4-inch dice
  • 4 lettuce leaves, for garnish (optional)
  • 8 slices multigrain bread

1. Combine the mayonnaise, yogurt, dill, lemon zest and juice, and salt in a medium-size bowl. Add the chicken pieces. Toss with the dressing.
2. Place the lettuce leaves on four slices of bread, if desired. Divide the dressed chicken among the slices. Top with the remaining bread.

Chocolate and Strawberry "Sandwiches"

Makes 4 sandwiches

Good bread, ripe berries and chocolate. The improvisational attitude of this dessert makes it fun to eat. These sandwiches are great on rich brioche, but good white bread works well too. Sometimes I pop the sandwiches in a 300-degree oven for three minutes to soften up the chocolate. You don't have to -- after all, that would be cooking. But if you want to, nobody's going to tell.

  • 8 medium-size strawberries, hulled and thinly sliced
  • Two 3-ounce bittersweet chocolate bars (such as Ghiradelli or Lindt), broken into bite-size pieces
  • 8 slices brioche or good white bread

Arrange the chocolate and then the strawberries on four slices of bread. Top the sandwiches with the rest of the bread. Cut each sandwich into quarters with a sharp serrated knife for easier eating.

From Cool Kitchen
Copyright 1998 by Lauren Chattman


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