Hi Reader,

I’ve always loved how sandwiches lower everyone’s expectations in the best possible way.
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Nobody arrives demanding ceremony. Nobody asks whether you spent all day cooking or if the tomatoes were locally massaged by monks under a full moon. You hand someone a really good sandwich on a summer evening and suddenly people are barefoot, leaning against the deck railing, stealing fries and bites off each other’s plates like raccoons with excellent manners.
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And perhaps that’s why I make them constantly this time of year.
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They’re relaxed. A little messy. Entirely unconcerned with impressing anyone while somehow impressing everyone anyway.
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A sandwich knows exactly what it is. No existential crisis. No architectural plating. No foam. Just bread plus something delicious plus the eternal hope you don’t wear half of it down your shirt.
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Honestly, some of the best summer meals I’ve ever had were sandwiches eaten outdoors while the dog circled like a shark and someone kept saying, “Wait, let me just have one more bite of yours.”
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Growing up, sandwiches in our house weren’t dainty tea-party triangles. Portuguese people don’t really believe in “light lunch.” Our sandwiches were hulking affairs stuffed with roast pork, linguiça, peppers, cheese, leftover fried fish—whatever happened to be nearby and capable of staining your fingers orange with olive oil.
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To this day, I can’t make a restrained sandwich. I try. Then suddenly there’s aioli, pickled onions, grilled vegetables, three kinds of crunch, and I’m standing in the kitchen wondering when exactly I turned lunch into a supporting character from Goodfellas.
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No regrets.

My Summer Sandwich Rules

• Toast matters more than people think. A little crunch keeps everything from collapsing into warm picnic sadness.
• Acid is the secret weapon. Pickles, vinegar slaw, lemony greens, pickled onions—something sharp keeps rich sandwiches from tasting heavy.
• Texture is everything. Soft bread plus soft filling equals emotional fatigue. You need crunch somewhere.
• Don’t overstack. I know. This is rich coming from me. But if you need to unhinge your jaw like a python, you’ve gone too far.
• A sandwich dinner counts as real dinner. Especially in summer. Add chips, corn salad, maybe a cold beer, and suddenly life feels very manageable.

WHAT'S INSIDE...

• ​Lobster Roll​
• ​Homemade Pastrami​
• ​Spicy Grilled Chicken Sandwich​
• ​Pepper & Egg Sandwich​
• ​Reuben Sandwich​
• ​Steak Sandwich​
• ​Fried Mortadella Sandwich​
• ​Grilled Pork Burgers​
• ​Asparagus & Cheese Sandwich​
• ​Egg Salad Without Mayo​

​Lobster Roll​

This lobster roll, a summertime classic in Maine (heck, in all of New England), is made with cool, creamy mayo and lemon swaddling sweet lobster in a toasted split-top roll.

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​Homemade Pastrami​

⭐⭐⭐⭐⭐ 4.84 from 56 votes

For this homemade pastrami, beef brisket is brined (or corned) in a pickling mix for 5 days. The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. If you must smoke it, see the variation.

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​Spicy Grilled Chicken Sandwich​

This magnificent sandwich is made with grilled, bacon-wrapped, and marinated chicken breast, tomatoes, arugula, a schmear of mayo, and a squishy bun.

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​Pepper & Egg Sandwich​

⭐⭐⭐⭐⭐ 4.8 from 15 votes

This pepper and egg sandwich is simply (and satisfyingly) scrambled eggs along with sweet bell peppers and onions and stuffed into bread. An Italian American staple perfect for breakfast, lunch, dinner, and in between. Here's how to make it.

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​Reuben Sandwich​

Use smoked or non-smoked corned beef brisket in this but don't deny yourself the joy of tangy sauerkraut and the glorious nuttiness of Swiss cheese.

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​Steak Sandwich​

Jamie Oliver's steak sandwich isn't your ordinary 'wich. Caramelized onions, sharp mustard, and lemony watercress means you'll want to buy extra flank steak at the butcher so you have leftovers.

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​Fried Mortadella Sandwich​

This fried Mortadella sandwich is a grown-up version of your childhood bologna sandwich. A little grainy mustard, a few slices of tasty mortadella, and some rustic bread are all it takes.

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​Grilled Pork Burgers​

⭐⭐⭐⭐⭐ 4.91 from 10 votes

These easy grilled pork burgers can be made in a Big Green Egg or on a gas or charcoal grill.

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​Asparagus & Cheese Sandwich​

Asparagus in your grilled cheese sandwich? One bite of this grown-up combination of roasted asparagus, mozzarella, Gruyère, and Romesco sauce, and your answer will be a resounding 'yes!'

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​Egg Salad Without Mayo​

⭐⭐⭐⭐⭐ 4.89 from 27 votes

This egg salad without mayo is most definitely not your grandma's dish. But it's so surprisingly lovely we think you won't miss the traditional version at all.

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