Hello and welcome to a Sunday edition of Kelly's Kitchen. Usually, we post on Saturdays, but because of technical difficulties we pushed. Still, I think we've got a fun and delicious post today: a Spring & Summer Sandwich round-up.
Below, I've collected 6 of my favorite sandwich recipes and put them together for you. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 6sandwich recipes perfect for Summer & Spring.
You can get the full recipe card for a dish by clicking the link at the end of each section
Hello and welcome! Today we have an easy recipe today for a Roast Chicken Sandwich. I love these sandwich recipes because you can use leftovers and small bits of what you have left in the fridge to dress up the sandwich.
I am using leftover roasted chicken breast from the Chef Salad we had yesterday. Also, leftover lettuce, dill and a shallot – perfect for topping this sandwich. You can use whatever kind of cheese you like. Also, omit the chicken if you want to make a veggie sandwich – anything goes! Let’s get to it, The Best Roast Chicken Sandwich!
I have another recipe that puts the tomato at center stage. As luck would have it, my tomato plants set a ton of fruit this year and a whole bushel of tomatoes are ready at the same moment. After a sad showing of tomatoes last summer, I did a bunch of research for this summer’s growing season and it’s been quite rewarding to see that effort pay off.
A Tomato Sandwich is a very simple sandwich, but this recipe is so much more than a few slices of tomato on bread with mayo.
I took a big detour with this recipe and instead of the classic white sandwich bread, I used sourdough focaccia I made and froze back in the wintertime. A departure from the classic Southern Tomato Sandwich, but no less delicious!
Picnic season is upon us and today, we are making a great Picnic Sandwich. This is one of those easily customizable recipes that you can throw together over the course of a morning and have it ready for an afternoon picnic, or keep it wrapped in the fridge until the next day.
I think the real star of this Picnic Sandwich is the Artichoke Pepper Spread – artichoke hearts, garlic, basil, sweet Piquanté peppers and Calabrian chilis processed together and stirred with olive oil to make a savory, sweet and spicy sandwich spread. Let’s get to it!
We had a string of sunny days before the rain set in (thanks to Tropical Depression Fred), so we headed out to the grill for Hawaiian-Style Barbecue Chicken Sandwiches. Sesame teriyaki-marinated chicken thighs grilled and sandwiched with coleslaw and crispy onions, between a pillowy-soft Hawaiian sweet bun.
These sandwiches require minimal effort; they are super flavorful and perfect after a day at the beach or by the pool. Plus, there is a possibility of leftovers, which work out just as well cold to pack along for the next day’s activities. So let’s do it!
I have an easy one today – my Take on an Italian Sandwich. I am eschewing definitions for this sandwich though. Because honestly, I suppose the only traditional Italian thing about it is the Italian dressing and the fact that it has a few meats, some provolone, tomato, lettuce and a homemade giardiniera. Get as creative as you want to with this one! Let’s get to it.
Like the Wedge Salad, the Tuna Melt is an American invention. The story of the Tuna Melt though, is that of an accident. The story goes that during a busy shift at the Woolworth’s lunch counter in Charleston, South Carolina, a bowl of tuna salad perched above the griddle, fell atop a grilled cheese sandwich while it was open-faced, on the griddle.
So maybe it’s more like the accidental invention of Toasted Ravioli, when a ravioli accidentally fell in the deep fryer. I love it when an accident becomes an icon! Let’s do this Best Ever Tuna Melt!
Because of technical difficulties, we moved Kelly's Kitchen to a Sunday. If you missed our normal Sunday Post, make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, and shares a recipe on Saturdays.
She’s 45, 5’0, and a petite 0/XS.
She also runs her own food blog, Djalali Cooks, which you can find by clicking the world icon below.