Southern Lady Magazine

7 Sumptuous Sandwiches to Make This Summer

Elizabeth Bonner

Sandwiches - Southern Lady Magazine

Sandwiches are a summer staple, perfect for the season—a delectably light lunch option amid the heat and humidity with enough substance to satisfy and sustain you during active summer days.

But don’t fall into the rut of rotating the boring basics. Adding excitement to the art of sandwich making can be simple. Just try any of our sauced-up summer sandwich picks, and you’ll understand!

Pair classic combinations such as steak and blue cheese or ham and Gruyère with your favorite bread. Or try some of our more innovative varieties that opt for subtle Southern touches such as biscuits instead of bread. Incorporating specialty cheeses will add decadence to your delicacy.

Our Radish Cucumber Tea Sandwich, with its gourmet garnish of crème fraîche, mizuna mustard microgreens, and minced chives, brings fantastic flavor and flair. Our Mini Smoked Turkey, Apple, and Cheese Sandwich incorporates fruit for a refreshing, summery burst of crunch and color.

For sunny days on the water, take advantage of fresh fish, and try our Salmon Sandwiches or for a meatier option, our Lakeside Subs.

And we couldn’t leave out Southern favorites such as our Smoky Barbecue Club. Our recipe for the tantalizing traditional sandwich is sure to satisfy.

Revamp your sandwich repertoire this summer with these impressive recipes you and your family and friends will welcome.

Black and Blue Tea Sandwiches
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Ingredients
  1. 1/3 cup blue cheese, crumbled*
  2. ½ cup mayonnaise**
  3. 1 tablespoon lemon juice
  4. 6 slices whole wheat bread
  5. 1 bunch watercress
  6. ½ pound deli-sliced roast beef ***
  7. 6 slices white bread
Instructions
  1. In a small bowl, stir together crumbled blue cheese, mayonnaise, and lemon juice.
  2. Spread blue cheese mayonnaise on one side of each wheat bread slice. Add watercress and roast beef. Cover with one white bread slice. Cut off crusts, and slice into quarters diagonally.
Notes
  1. *We used Treasure Cave.
  2. **We used Best Foods.
  3. ***We used ReaLemon.
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Gruyère Ham Biscuits with Orange Horseradish Spread

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Ingredients
  1. 4 cups self-rising flour
  2. 1 cup cold butter, cut into cubes
  3. 2 cups finely grated Gruyère cheese
  4. ¼ cup minced green onion
  5. 1 ½ cups half-and-half
  6. Orange Horseradish Spread (recipe follows)
  7. 12 slices ham
Instructions
  1. Preheat oven to 425°. Lightly grease a baking sheet.
  2. Place flour in a medium bowl. Using a pastry blender, cut in butter until mixture is crumbly. Add cheese and green onion, stirring to combine well. Add half-and-half, stirring until dry ingredients are moistened.
  3. On prepared baking sheet, evenly divide dough into 12 mounds 2 inches apart. Bake for 18 to 20 minutes or until lightly browned.
  4. To serve, split biscuits, and spread desired amount of Orange Horseradish Spread onto top and bottom halves of each biscuit. Place ham slices between prepared biscuit halves.
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Orange Horseradish Spread
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Ingredients
  1. ½ cup sour cream
  2. 1 tablespoon orange marmalade
  3. 1 tablespoon whole-grain mustard
  4. 1 tablespoon prepared horseradish
  5. ¼ teaspoon ground black pepper
Instructions
  1. In a small bowl, combine sour cream, orange marmalade, mustard, horseradish, and pepper, stirring to combine well. Store in an airtight container in the refrigerator.
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Radish Cucumber Tea Sandwiches
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Ingredients
  1. ¼ cup butter, softened
  2. 2 teaspoons minced chives
  3. 6 slices very thin white sandwich bread*, crusts removed
  4. 8 to 10 medium radishes, thinly sliced
  5. 1 medium seedless cucumber, thinly sliced
  6. Coarse kosher salt
  7. Garnish: crème fraîche, mizuna mustard microgreens, minced chives
Instructions
  1. In a small bowl, combine butter and chives; set aside.
  2. Cut bread slices in half lengthwise. Spread a thin layer of butter mixture onto each bread slice. Alternately layer radishes and cucumber on top of butter mixture. Sprinkle with salt, to taste. Garnish with crème fraîche, microgreens, and minced chives, if desired.
Notes
  1. *We used Pepperidge Farm Very Thin Sliced White Sandwich Bread.
  2. Note: Crème fraîche and microgreens are available at gourmet and specialty markets. Broccoli sprouts or alfalfa sprouts may be substituted for the microgreens, and sour cream may be substituted for the crème fraîche.
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Mini Smoked Turkey, Apple, and Cheese Sandwiches
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Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons apricot preserves
  3. 1 tablespoon Dijon mustard
  4. 2 (12-ounce) packages dinner rolls*
  5. 1 pound sliced smoked turkey
  6. 1 Granny Smith apple, chopped
  7. 12 slices provolone cheese
  8. 2 tablespoons butter, melted
  9. Sesame seeds
  10. Dried minced onion
Instructions
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a small bowl, combine mayonnaise, apricot preserves, and Dijon, whisking to combine.
  3. Using a serrated knife, and without separating dinner rolls, cut in half lengthwise. Spread mayonnaise mixture onto cut sides of bread. Evenly layer turkey, apple, and cheese over bottom halves of prepared bread. Cover with tops of prepared bread.
  4. Place sandwiches on prepared pans. Brush tops of rolls with melted butter. Sprinkle tops of rolls with sesame seeds and dried minced onion. Bake for 10 minutes or until cheese is melted. Using a serrated knife, cut into individual sandwiches.
Notes
  1. *We used King’s Hawaiian Dinner Rolls.
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Salmon Sandwiches
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Ingredients
  1. 4 (8-ounce) salmon fillets, skin removed
  2. ¼ cup olive oil, divided
  3. 1 teaspoon garlic powder
  4. ½ teaspoon salt
  5. ¼ teaspoon ground black pepper
  6. ¾ cup mayonnaise
  7. ¼ cup chopped fresh dill
  8. 2 tablespoons stone-ground mustard
  9. 1 tablespoon finely chopped capers
  10. 4 brioche rolls, split and toasted
  11. Arugula
  12. Alfalfa sprouts
  13. Sliced Roma tomatoes
Instructions
  1. Rub both sides of salmon fillets with 2 tablespoons olive oil, and sprinkle evenly with garlic powder, salt, and pepper.
  2. In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add salmon; cook for 1 to 2 minutes per side or to desired degree of doneness.
  3. In a small bowl, combine mayonnaise, dill, mustard, and capers. Spread mayonnaise mixture onto bottoms and tops of brioche rolls. Layer salmon, arugula, alfalfa sprouts, and tomatoes on bottom halves. Place tops of rolls on sandwiches.
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Lakeside Subs
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Ingredients
  1. 12 Philly-style hoagie rolls, split horizontally
  2. ¾ cup French onion dip
  3. ¼ cup Dijon mustard
  4. 1 pound thinly sliced deli smoked turkey
  5. 1 pound thinly sliced deli ham
  6. 12 slices Muenster cheese
  7. 6 Roma tomatoes, thinly sliced
  8. 1 English cucumber, thinly sliced
Instructions
  1. Spread top halves of rolls with French onion dip. Spread bottom halves of rolls with Dijon. On bottom halves of prepared rolls, layer turkey, ham, cheese, tomatoes, and cucumber. Cover with top halves of prepared rolls.
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