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Leite's Culinaria

Pack It, Grill It, Hold It. Late Summer Sandwiches.

Published 5 days ago • 2 min read

Hi Reader,

I've come to believe that sandwiches have an image problem.
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People talk about them as though they're what you eat when you couldn't think of anything else. A fallback. A compromise. Lunch.
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I couldn't disagree more.
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A truly great sandwich is architecture. It's engineering. The bread has one job: to hold everything together without giving up halfway through the first bite. Crunchy belongs next to creamy. Acid brightens rich meat. Every good sandwich leaves you wondering whether a second one is a serious idea.
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Late summer is when sandwiches show their range.
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Wrapped in parchment for the beach. Carried to concerts on the lawn, picnics in the park, or that friend's house where everyone somehow ends up standing around the grill for three hours. No candles required. No matching plates. Just hungry people.
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Some of my happiest meals have been eaten from wax paper on a weathered picnic table, cold drink in one hand, tomato juice threatening to run down my wrist.
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That's not settling.
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That's summer getting it exactly right.

What Makes a Sandwich Great

  • Respect the bread. Great fillings deserve great bread. Fresh rolls, crusty loaves, or pillowy buns aren't an afterthought. Half the meal, no exaggeration.
  • Texture is everything. Creamy needs crunchy. Tender needs to be crisp. A handful of slaw, pickles, lettuce, or potato chips can make all the difference.
  • Don't skip the acid. Pickles, mustard, vinegar, lemon, or a swipe of something tangy keeps rich meat from feeling heavy.
  • Pack smart. If you're traveling, keep juicy ingredients separate until the last minute. Soggy bread is nobody's love language.
  • Napkins are part of the recipe, so plan for the mess. If your sandwich doesn't require at least one extra napkin, you were probably a little too polite with the fillings. A handful of late-summer favorites, from Portuguese bifanas to a lobster roll to something with steak that refuses to be eaten neatly, are below.

WHAT'S INSIDE...

​Bifanas ~ Portuguese Pork Sandwiches​

⭐⭐⭐⭐⭐ 4.88 from 54 votes

Bifanas are traditional Portuguese sandwiches made with thin slices of pork that are marinated and simmered in a sauce of white wine, garlic, and paprika and served on soft rolls with plenty of mustard and piri-piri sauce.
​☞ ​Try this recipe​

​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.
​☞ ​Try this recipe​

​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.
​☞ ​Try this recipe​

​Korean-Inspired Brisket Sandwiches With Sesame Coleslaw​

Brisket, a staple of Jewish cuisine, is often braised with onions and tomatoes. We like to switch things up and use gochujang (spicy Korean chili paste), along with gochugaru (the chili powder used to make kimchi). They both have a rich, spicy flavor, transforming the braising liquid into a really excellent barbeque sauce. We like to serve it in toasted potato buns topped with a heap of crunchy homemade coleslaw.
​☞ ​Try this recipe​

​Fried Shrimp Sliders On Hawaiian Rolls​

These mini sandwiches have so many things going for them. A crispy shrimp patty, spicy creamy coleslaw, and a toasted bun.
​☞ ​Try this recipe​

​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.
​☞ ​Try this recipe​

Leite's Culinaria

David Leite

Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.

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