Summer Sandwiches

Sandwiches are a summer staple to feed friends that are over for the day (or night), picnics, an easy dinner, or grab and go from one event to another.  Here are some choices that are a step away from the ordinary PB&J.

Pita Sausage Gyros

Ingredients:

• 2 links hot Italian sausage
• 2 links sweet Italian sausage
• 1 tablespoon canola oil
• 2 bell peppers
• 1 medium, sweet onion
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• pepper to taste
• 4 large pitas
• 4 tablespoons vinaigrette salad dressing

Directions:

• Heat grill or grill pan over medium-high high heat. Prick each sausage with a fork. Grill sausages, turning occasionally, until evenly brown and cooked through.
• In a bowl, toss together oil, bell peppers, onion, herbs and pepper. Remove from bowl and grill vegetables until tender and onions are translucent.
• When sausages are done, allow to cool slightly on a cutting board and then slice into ½ inch pieces.
• Combine cooked vegetables and sausage rounds.
• Evenly divide sausage and vegetables mix between the pitas. Drizzle 1 tablespoon of vinaigrette over each.  Serve warm or at room temperature.  For fun, wrap each sandwich in a 6 X 6 inch piece of parchment paper.

Beef ‘n Cheese Wraps

Ingredients:

• 4 flour tortillas (10 inch), warmed
• 1 carton (8 ounces) cream cheese, suggested spreadable chive and onion
• 1 cup shredded carrots
• 1 cup shredded Monterey Jack cheese
• 1 pound cooked roast beef, thinly sliced
• leaf lettuce

Directions:

• Spread one side of each tortilla with cream cheese.
• Layer carrots, cheese, beef and lettuce
• Roll tightly. Cover. Refrigerate for at least 30 minutes.

Fruity Peanut Butter Pitas

Ingredients:

• ¼ cup peanut butter
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 pita halves
• ½ medium apple, thinly sliced
• ½ medium firm banana, thinly sliced

Directions:

• In a small bowl, blend peanut butter and spices.
• Spread inside pita pocket; fill with apple and banana slices

Summer Chicken Sandwich

Ingredients:

• 4 ounces cream cheese, softened
• 4 tablespoons dried dill
• 4 tablespoons minced garlic
• 2 skinless, boneless chicken breast halves
• 2 tablespoons butter, softened
• 1 small tomato
• leaf lettuce
• 4 slices French bread

Directions:

• In a medium bowl, mix together cream cheese, 2 teaspoons dill and 2 tablespoons garlic.
• Season chicken with remaining garlic and dill.
• Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and juices run clear, 165 internal temperature.
• With remaining butter, butter one side of each slice of bread. Toast in skillet until golden.
• Remove bread from skillet. Spread ½ of the cream cheese mixture onto the unbuttered side of 2 slices of bread.  Add lettuce, tomato slices, and chicken.  Top with remaining slice of bread.

Tomato Basil Egg Salad Sandwich

Ingredients:

• 8 hard-boiled eggs, sliced or diced
• ¼ cup mayonnaise
• ½ teaspoon Dijon mustard
• ¼ teaspoon onion powder
• salt and pepper to taste
• 10 basil leaves, thinly sliced
• 1 tomato, sliced
• leaf lettuce
• 4 English muffins, split and toasted

Directions:

• In a bowl, combine eggs, mayonnaise, mustard, onion powder, salt and pepper.
• Gently fold basil into the mixture.
• Spoon mixture onto one side of an English muffin; top with tomato slices and lettuce; top with other side of muffin.

Summer Sub

Ingredients:

• 1 loaf French bread, halved lengthwise
• 4 tablespoons butter, softened
• 1 clove garlic, minced
• 1 cup grated Parmesan cheese
• lettuce, shredded
• 1 pound cooked ham, sliced
• 1 pound cooked turkey, sliced
• 1 pound cotto salami, sliced
• 1 pound mozzarella cheese, sliced
• 1 pound Swiss cheese, sliced
• 1 pound Provolone cheese, sliced
• 2 tomatoes, sliced
• 1 sweet onion, sliced
• 1 (10 ounce) can pitted black olives, sliced, optional
• 1 bell pepper, seeded and thinly sliced

Directions:

• Preheat oven to 425 degrees.
• In a small bowl, mix butter and garlic. Spread on both halves of the bread and sprinkle liberally with Parmesan cheese.  Place in preheated oven until cheese is golden brown.  Remove and allow to cool slightly.
• On the bottom half of the bread, layer lettuce, ham, turkey, salami, mozzarella, Swiss, and Provalone. Top with layers of tomato, onion, olives, peppers and anything else you may desire.
• Top with remaining half of bread and slice into individual servings.