7 Super Summer Sandwiches (2024)

PREP TIME: 15 minutes
TOTAL TIME: 30minutes
SERVINGS: 4

12 oz flank steak, trimmed
1½ tsp Asian chili sauce
3 Tbsp fresh lime juice
2 tsp brown sugar
1 tsp fish sauce
1 cucumber, halved, seeded, and thinly sliced (1½ c)
1 c shredded carrots
2 c Boston or Bibb lettuce, torn in bite-size pieces
¼ c (packed) fresh mint leaves, large leaves torn in half
4 multigrain wraps (9" diameter)
¼ c chopped unsalted peanuts

1.HEATbroiler with oven rack about 6" from heat. Pat steak dry and sprinkle each side with ½ tsp of the chili sauce. Place on baking sheet and broil 4 minutes per side for medium-rare or until desired doneness. Transfer to cutting board.
2.WHISKtogether lime juice, sugar, fish sauce, and remaining ½ tsp chili sauce. Add cucumber, carrots, lettuce, and mint and toss well.
3.SLICEsteak across the grain as thinly as possible, cutting longer pieces in half as necessary, for 6 to 8 slices per wrap. Divide among wraps, placing slices in upper two-thirds of each wrap. Top with salad mixture (about 1¼ cups each) and sprinkle with peanuts. Fold up bottom third of 1 wrap and then roll in sides, similar to a burrito with an open top. Repeat with remaining wraps.

PREP TIME: 5minutes
TOTAL TIME: 10minutes
SERVINGS: 4

4 lg boneless, skinless chicken thighs
2 c mixed baby greens
4 whole wheat sandwich buns, split and lightly toasted
½ red onion, thinly sliced
½ c jarred roasted red bell peppers, drained
½ c chimichurri (see recipe, below)

1.PREPARElightly oiled grill for medium-high heat (or use grill pan or cast-iron skillet).
2.SEASONchicken all over with salt and black pepper. Grill, turning, until cooked through, about 3 to 4 minutes per side.
3.DIVIDEgreens among bun bottoms. Top each bun with a chicken thigh. Divide onion and roasted peppers among sandwiches. Spoon on chimichurri and close sandwiches with top halves of buns.

NUTRITION(per serving) 303 cal, 32 g pro, 25 g carb, 2 g fiber, 8 g fat, 2 g sat fat, 499 mg sodium

PREP TIME: 5minutes
TOTAL TIME: 4¼ hours
SERVINGS: 12

1½ tsp canola or vegetable oil
4–5 lb boneless pork shoulder, trimmed and cut into 2 or 3 large pieces
1 c cider vinegar
4 c reduced-sodium chicken broth
1½ tsp liquid smoke
4 sandwich buns
Coleslaw (optional)

1. HEAT oil in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet and sear, turning, until thoroughly browned on all sides. Transfer pork to slow cooker pot.
2. ADD vinegar to hot skillet and deglaze pan, scraping any bits of browned meat stuck to bottom. Pour vinegar over pork. Add broth and liquid smoke to pot. Cover and cook on high until pork falls apart with gentle pressure, about 4 hours.
3. REMOVE pork from liquid and shred. Toss with a bit more vinegar and serve on top of warm buns with coleslaw, if desired.

NUTRITION (per serving) 363 cal, 35 g pro, 22 g carb, 1 g fiber, 14.5 g fat, 5 g sat fat, 410 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4

4 strips bacon
1 baguette, split
8 oz sliced low-sodium deli turkey
4 thin slices low-sodium Swiss (¾ oz each)
1 large tomato, sliced
½ red onion, thinly sliced
Pickled jalapeños (optional)
¼ c guacamole

1. COOK bacon in skillet over medium-high heat, turning, until crisp, about 6 minutes. Drain and blot with paper towels. Set aside.
2. HEAT broiler with oven rack about 6" from heat. Place baguette halves on large baking sheet. Layer turkey and cheese on bottom half of bread.
3. BROIL until cheese has just melted and both halves of the bread are hot and just golden, 2 to 3 minutes.
4. REMOVE from broiler and layer tomato, onion, jalapeños (if using), and reserved bacon on top of turkey. Spread top half of baguette with guacamole and close sandwich. Cut into quarters.

PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 1

1 tsp olive oil
1 slice onion (¼" thick)
¼ red bell pepper, cut into thick strips
1 med portobello mushroom cap
1 slice reduced-fat provolone cheese
1 tsp pesto
1 focaccia roll, split
1 leaf lettuce
1 slice tomato

1. HEAToven to 400°F.
2. HEAToil in medium skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Push vegetables to 1 side of pan. Place mushroom in pan, gill side down, and cook 2 minutes. Turn and cook until softened, about 2 minutes longer. Lightly season mushroom and vegetables with salt.
3. TRANSFERmushroom to baking sheet. Top with onion, bell pepper, and cheese. Bake until cheese melts, about 5 minutes.
4. SPREADpesto on both halves of roll. Place mushroom, onion, and pepper on bottom half of roll. Top with lettuce, tomato, and top half of roll.

NUTRITION(per serving)302 cal, 12 g pro, 39 g carb, 3 g fiber, 12 g fat, 3.5 g sat fat, 650 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2

4 slices country-style multigrain bread
1½ tsp Dijon mustard
½ c thinly sliced cucumber
½ medium avocado, halved, pitted, peeled, and sliced
½ jarred roasted red bell pepper, drained and halved
1 oz soft goat cheese, crumbled
½ c alfalfa sprouts

PLACE 2 slices of the bread on work surface. Spread one side of each with mustard. Divide cucumber, avocado, roasted pepper, cheese, and sprouts evenly among bread slices. Close sandwiches with remaining bread slices. Cut each in half.

NUTRITION (per serving) 286 cal, 12 g pro, 36 g carb, 9 g fiber, 12 g fat, 3 g sat fat, 453 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

2½ c cooked lobster meat, coarsely chopped, or lump crabmeat
1 Tbsp unsalted butter, melted
½ pkg shredded coleslaw mix (7–8 oz total)
¼ c reduced-fat sour cream
2 Tbsp cider vinegar
1 tsp honey
4 top-split hot dog buns (preferably whole wheat), toasted
1 lemon, cut into 4 wedges

1. TOSS lobster gently with butter. Season to taste with salt and pepper.
2. COMBINE coleslaw mix, sour cream, vinegar, and honey in serving bowl. Toss to combine. Season to taste.
3. DIVIDE lobster mixture evenly among buns. Serve with coleslaw and lemon wedges.

NUTRITION (per serving) 281 cal, 24 g pro, 29 g carb, 2 g fiber, 7 g fat, 3.5 g sat fat, 572 mg sodium