Unwind from the summer heat with these 19 refreshing cold sandwich recipes! Perfect for picnics, quick lunches, or lazy dinners, they’re packed with seasonal flavors and require minimal cooking. Let’s ditch the oven and embrace cool, delicious meals that keep you energized all season long. Ready to find your new favorite? Dive into the list!
Classic Turkey and Avocado Sandwich
Holiday leftovers or a quick lunch, this sandwich delivers fresh flavor and satisfying crunch. It’s a simple assembly that feels special. Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the sandwich:
– 4 slices sourdough bread
– 8 oz sliced roasted turkey breast
– 1 ripe avocado
– 4 slices sharp cheddar cheese
– 4 leaves green leaf lettuce
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– Salt and black pepper
Instructions
1. Toast the 4 slices of sourdough bread in a toaster until golden brown, about 3 minutes.
2. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
3. Mash the avocado with a fork until slightly chunky.
4. Season the mashed avocado with a pinch of salt and a pinch of black pepper.
5. Spread 1 tbsp of mayonnaise evenly on two of the toasted bread slices.
6. Spread ½ tbsp of Dijon mustard evenly on the other two toasted bread slices.
7. Place 2 slices of cheddar cheese on each mayonnaise-spread slice.
8. Layer 4 oz of sliced roasted turkey breast evenly over the cheese on each slice.
9. Place 2 leaves of green leaf lettuce on top of the turkey on each slice.
10. Divide the seasoned mashed avocado evenly and spread it over the lettuce on each slice.
11. Top each sandwich with the remaining mustard-spread bread slices, pressing down gently.
12. Slice each sandwich in half diagonally with a sharp serrated knife.
Verily, the creamy avocado and sharp mustard cut through the rich turkey and cheese. The toasted sourdough provides a sturdy crunch that holds up to the layers. For a twist, add crispy bacon or serve it warm by briefly grilling the assembled sandwich in a panini press.
Cucumber and Cream Cheese Tea Sandwich
Kick off your afternoon tea with these crisp, refreshing cucumber and cream cheese sandwiches. They’re a classic for a reason—simple, elegant, and endlessly customizable. Perfect for a light lunch or a fancy gathering.
Serving: 12 finger sandwiches | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Spread
– 8 ounces cream cheese, softened to room temperature
– 2 tablespoons mayonnaise
– 1 tablespoon fresh dill, finely chopped
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/8 teaspoon salt
For Assembly
– 1 English cucumber
– 12 slices soft white sandwich bread, crusts removed
– 2 tablespoons unsalted butter, softened
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Add the mayonnaise, chopped dill, garlic powder, onion powder, and salt to the bowl.
3. Use a hand mixer or a sturdy spatula to beat the mixture on medium speed for 1-2 minutes until completely smooth and well combined. Tip: For the fluffiest spread, ensure your cream cheese is truly at room temperature.
4. Wash the English cucumber thoroughly under cold running water.
5. Use a mandoline or a sharp knife to slice the cucumber into very thin rounds, approximately 1/16-inch thick. Tip: A mandoline ensures uniform slices for even layering and prevents the bread from getting soggy.
6. Pat the cucumber slices completely dry between layers of paper towels to remove excess moisture.
7. Lay out the 12 slices of soft white bread on a clean work surface.
8. Spread a thin, even layer of softened butter on one side of each slice of bread.
9. Flip 6 slices of bread so the buttered side is facing down.
10. Divide the cream cheese spread evenly among these 6 slices, spreading it to the edges with an offset spatula or knife.
11. Arrange a single layer of the dried cucumber slices neatly over the cream cheese on each slice.
12. Top each prepared slice with one of the remaining buttered bread slices, buttered side facing in, to form sandwiches. Tip: Press down gently but firmly to seal the edges and prevent filling from squeezing out when cutting.
13. Use a sharp serrated knife to cut each sandwich diagonally twice, creating 4 triangular finger sandwiches.
14. Arrange the finger sandwiches on a serving platter.
Zesty cream cheese meets the cool crunch of cucumber in every bite. The soft, pillowy bread provides a perfect contrast to the crisp vegetable layer. For a creative twist, try adding a sprinkle of everything bagel seasoning on the cream cheese or use pumpernickel bread for a deeper flavor.
Caprese Sandwich with Balsamic Glaze
Make this Caprese sandwich when you want something fresh yet satisfying. It combines creamy mozzarella, juicy tomatoes, and fragrant basil with a tangy balsamic glaze. You’ll have a restaurant-quality lunch ready in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– For the sandwich: 4 slices of sourdough bread, 8 oz fresh mozzarella cheese (sliced into 1/4-inch rounds), 1 large ripe tomato (sliced into 1/4-inch rounds), 1/4 cup fresh basil leaves
– For the glaze and assembly: 1/2 cup balsamic vinegar, 1 tbsp honey, 2 tbsp extra virgin olive oil, 1/4 tsp salt, 1/4 tsp black pepper
Instructions
1. Combine 1/2 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 5 minutes until it thickens to a syrup consistency that coats the back of a spoon. Tip: Watch closely to prevent burning as it reduces.
3. Remove the balsamic glaze from heat and let it cool completely to thicken further.
4. Brush one side of each of the 4 slices of sourdough bread with 1 tbsp extra virgin olive oil total.
5. Heat a grill pan or skillet over medium-high heat until a drop of water sizzles immediately.
6. Place 2 slices of bread oil-side down on the hot pan. Layer each with 4 oz fresh mozzarella cheese slices.
7. Cook for 2 minutes until the bread is golden brown with grill marks and the cheese begins to soften.
8. Add 1/2 large ripe tomato slices and 2 tbsp fresh basil leaves to each sandwich. Tip: Pat tomato slices dry with a paper towel to prevent soggy bread.
9. Drizzle 1 tbsp of the cooled balsamic glaze over each sandwich assembly.
10. Sprinkle 1/8 tsp salt and 1/8 tsp black pepper over each sandwich.
11. Top with the remaining 2 slices of bread, oil-side up, and press down gently.
12. Carefully flip the sandwiches using a spatula. Cook for 2 more minutes until the second side is golden brown and the cheese is fully melted. Tip: Cover the pan briefly to help melt the cheese faster without burning the bread.
13. Remove sandwiches from heat and let rest for 1 minute before slicing diagonally.
Just serve these sandwiches warm for the best texture—the bread stays crisp while the cheese turns wonderfully gooey. The sweet-tart balsamic glaze cuts through the richness perfectly. Try adding a side of mixed greens drizzled with the remaining glaze for a complete meal.
Mediterranean Veggie Sandwich
Hearty and fresh, this Mediterranean veggie sandwich packs vibrant flavors into every bite. It’s perfect for a quick lunch or a light dinner, requiring minimal cooking time. You’ll love the combination of textures and zesty ingredients.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– For the hummus spread: 1/2 cup store-bought hummus, 1 tbsp lemon juice
– For the vegetables: 1 medium cucumber (thinly sliced), 1 medium tomato (thinly sliced), 1/4 cup red onion (thinly sliced), 1/4 cup kalamata olives (pitted and halved)
– For assembly: 4 slices whole-grain bread, 2 tbsp feta cheese (crumbled), 1 tbsp olive oil, 1/4 tsp dried oregano
Instructions
1. Toast the 4 slices of whole-grain bread in a toaster or oven at 350°F for 3-5 minutes until golden and crisp.
2. In a small bowl, mix 1/2 cup hummus with 1 tbsp lemon juice until smooth; set aside.
3. Thinly slice 1 medium cucumber, 1 medium tomato, and 1/4 cup red onion using a sharp knife for even pieces.
4. Pit and halve 1/4 cup kalamata olives with a knife or olive pitter.
5. Spread the hummus mixture evenly on all 4 toasted bread slices.
6. Layer the cucumber slices, tomato slices, red onion slices, and olive halves on 2 of the bread slices.
7. Sprinkle 2 tbsp crumbled feta cheese over the vegetables on those 2 slices.
8. Drizzle 1 tbsp olive oil evenly over the vegetables and feta.
9. Sprinkle 1/4 tsp dried oregano over the assembled ingredients.
10. Top with the remaining 2 bread slices, hummus-side down, to form sandwiches.
11. Press gently to secure the layers, then slice each sandwich in half diagonally with a serrated knife.
Layers of crisp vegetables and creamy hummus create a satisfying crunch and tangy flavor. For a twist, grill the assembled sandwich in a panini press at 375°F for 2-3 minutes until warm and marked. Serve immediately with extra olives on the side for a burst of briny goodness.
Smoked Salmon and Dill Cream Cheese Sandwich
Zesty and satisfying, this smoked salmon and dill cream cheese sandwich is a quick, elegant lunch. It combines creamy, herby spread with smoky fish and crisp vegetables. Perfect for a busy day or a light meal.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the cream cheese spread:
– 4 oz cream cheese, softened to room temperature
– 2 tbsp fresh dill, finely chopped
– 1 tbsp lemon juice
– 1/4 tsp black pepper
For assembly:
– 4 slices whole-grain bread
– 4 oz smoked salmon, thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/2 cup arugula
Instructions
1. Place 4 oz of softened cream cheese in a small mixing bowl.
2. Add 2 tbsp of finely chopped fresh dill, 1 tbsp of lemon juice, and 1/4 tsp of black pepper to the bowl.
3. Stir the mixture vigorously with a fork until fully combined and smooth, about 1 minute. Tip: Softening the cream cheese ensures it blends easily without lumps.
4. Toast 4 slices of whole-grain bread in a toaster until golden brown and crisp, about 2-3 minutes.
5. Spread a generous layer of the cream cheese mixture evenly onto all 4 toasted bread slices.
6. Arrange 4 oz of thinly sliced smoked salmon on top of the cream cheese on 2 of the bread slices.
7. Layer 1/4 cup of thinly sliced red onion over the smoked salmon on those 2 slices.
8. Top the red onion with 1/2 cup of arugula, divided evenly between the 2 slices. Tip: Pat the arugula dry with a paper towel to prevent the bread from getting soggy.
9. Place the remaining 2 bread slices, cream cheese side down, on top of the arugula to form 2 sandwiches.
10. Cut each sandwich in half diagonally with a sharp knife. Tip: Use a serrated knife for clean cuts without squishing the fillings.
With its creamy texture and smoky flavor, this sandwich offers a delightful contrast between the crisp bread and tender salmon. Serve it immediately with pickles or chips for added crunch, or pack it for a picnic to enjoy outdoors.
Egg Salad Sandwich with Fresh Herbs
Perfect for a quick lunch or light dinner, this egg salad sandwich gets a fresh upgrade with herbs. Packed with flavor and ready in minutes, it’s a classic made better.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the eggs:
- 4 large eggs
- 1 tbsp white vinegar
For the salad:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
For assembly:
- 4 slices whole wheat bread, toasted
- 4 leaves butter lettuce
Instructions
- Place 4 large eggs in a single layer in a medium saucepan.
- Add enough cold water to cover the eggs by 1 inch.
- Add 1 tbsp white vinegar to the water.
- Bring the water to a rolling boil over high heat.
- Immediately remove the saucepan from the heat and cover it with a tight-fitting lid.
- Let the eggs stand in the hot water for 12 minutes for fully set yolks.
- Transfer the eggs to a bowl of ice water using a slotted spoon.
- Let the eggs cool in the ice water for 5 minutes to stop the cooking process.
- Peel the eggs under cool running water to help remove the shells easily.
- Chop the peeled eggs into 1/4-inch pieces with a sharp knife.
- Place the chopped eggs in a medium mixing bowl.
- Add 1/4 cup mayonnaise and 1 tbsp Dijon mustard to the bowl.
- Stir the mixture with a rubber spatula until just combined.
- Fold in 1/4 cup finely chopped celery and 2 tbsp finely chopped red onion.
- Gently mix in 2 tbsp chopped fresh dill and 1 tbsp chopped fresh chives.
- Season the mixture with 1/4 tsp kosher salt and 1/8 tsp black pepper.
- Stir everything together until evenly incorporated, being careful not to overmix.
- Toast 4 slices of whole wheat bread until golden brown.
- Place 2 leaves of butter lettuce on each of 2 bread slices.
- Divide the egg salad evenly between the two prepared bread slices.
- Top each with the remaining bread slices to form sandwiches.
- Cut each sandwich in half diagonally with a serrated knife.
Zesty herbs and crisp vegetables create a creamy yet textured filling. The toasted bread provides a sturdy crunch that contrasts beautifully with the soft salad. For a creative twist, serve it open-faced on rye with sliced radishes or pack it in a wrap with spinach for a portable meal.
Grilled Vegetable and Hummus Sandwich
Looking for a satisfying lunch that’s both hearty and healthy? This grilled vegetable and hummus sandwich packs vibrant flavors and a satisfying crunch into every bite. Let’s get straight to the recipe.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the vegetables:
– 1 medium zucchini, sliced lengthwise into 1/4-inch strips
– 1 red bell pepper, seeded and sliced into 1/2-inch strips
– 1 small red onion, sliced into 1/2-inch rings
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 4 slices whole-grain bread
– 1 cup store-bought or homemade hummus
– 1 cup fresh spinach leaves
– 2 tbsp balsamic glaze
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, toss zucchini, bell pepper, and red onion with olive oil, salt, and black pepper until evenly coated.
3. Place vegetables on the preheated grill in a single layer, working in batches if needed to avoid overcrowding.
4. Grill vegetables for 3–4 minutes per side, flipping once with tongs, until tender and lightly charred with visible grill marks.
5. Transfer grilled vegetables to a plate and let them cool slightly for 2 minutes to prevent the bread from getting soggy.
6. Toast the bread slices in a toaster or on the grill for 1–2 minutes until golden and crisp.
7. Spread 1/4 cup of hummus evenly on each slice of toasted bread.
8. Layer 1/2 cup of spinach leaves on two of the bread slices.
9. Divide the grilled vegetables evenly over the spinach on those two slices.
10. Drizzle 1 tablespoon of balsamic glaze over the vegetables on each sandwich.
11. Top with the remaining bread slices, hummus-side down, and press gently to secure.
12. Cut each sandwich in half diagonally with a serrated knife for clean slices.
What you get is a sandwich with a delightful contrast: warm, smoky vegetables against cool, creamy hummus and crisp spinach. The balsamic glaze adds a sweet-tart note that ties everything together. For a creative twist, serve it open-faced or add sliced avocado for extra richness.
Tuna Salad Sandwich with Pickles
Perfect for a quick lunch or light dinner, this tuna salad sandwich with pickles delivers classic flavor with minimal effort. Packed with protein and a satisfying crunch, it comes together in minutes using pantry staples. Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the tuna salad:
– 2 (5-ounce) cans solid white tuna in water, drained
– 1/4 cup mayonnaise
– 1/4 cup finely chopped dill pickles
– 2 tablespoons finely chopped red onion
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon black pepper
– For assembly:
– 4 slices whole wheat bread, toasted
– 4 large lettuce leaves
Instructions
1. Place the drained tuna in a medium mixing bowl.
2. Use a fork to flake the tuna into small, even pieces.
3. Add the mayonnaise, chopped pickles, chopped red onion, lemon juice, Dijon mustard, and black pepper to the bowl.
4. Gently fold all ingredients together until just combined, being careful not to overmix.
5. Toast the 4 slices of whole wheat bread in a toaster until golden brown, about 2-3 minutes.
6. Lay the toasted bread slices on a clean work surface.
7. Place one lettuce leaf on each of two bread slices.
8. Divide the tuna salad mixture evenly between the two lettuce-topped slices, spreading it gently.
9. Top each with the remaining two slices of toasted bread.
10. Cut each sandwich in half diagonally with a sharp knife for easier serving.
Let the flavors meld for 5 minutes before eating for the best taste. The sandwich offers a creamy, briny filling with a crisp texture from the pickles and lettuce, all held by sturdy toasted bread. Try serving it with potato chips or a side of fresh fruit for a complete meal.
Chicken Caesar Wrap Sandwich
Let’s ditch the fork and knife—this Chicken Caesar Wrap Sandwich is your new go-to handheld meal. Loaded with crisp romaine, tender chicken, and creamy Caesar dressing, it’s a satisfying lunch or dinner that comes together in minutes.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– For the chicken: 2 boneless, skinless chicken breasts (about 1 lb), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the Caesar dressing: 1/4 cup mayonnaise, 2 tbsp grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 small garlic clove (minced), 1/4 tsp salt
– For assembly: 2 large flour tortillas (10-inch), 2 cups chopped romaine lettuce, 1/4 cup shaved Parmesan cheese
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the chicken breasts in the skillet and cook for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices before slicing.
6. While the chicken rests, whisk together 1/4 cup mayonnaise, 2 tbsp grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 minced garlic clove, and 1/4 tsp salt in a small bowl until smooth.
7. Thinly slice the rested chicken against the grain for maximum tenderness.
8. Warm the 2 flour tortillas in a dry skillet over medium heat for 15–20 seconds per side to make them pliable.
9. Spread 2 tbsp of the Caesar dressing evenly over the center of each tortilla, leaving a 1-inch border.
10. Layer 1 cup chopped romaine lettuce, half of the sliced chicken, and 2 tbsp shaved Parmesan cheese on top of the dressing on each tortilla.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Slice each wrap in half diagonally for easier handling.
Verily, this wrap delivers a perfect crunch from the romaine against the creamy, garlicky dressing and juicy chicken. Serve it immediately with extra dressing for dipping, or wrap it in parchment paper for a mess-free meal on the go.
Roast Beef and Horseradish Sandwich
Zesty and satisfying, this roast beef and horseradish sandwich delivers bold flavors with minimal effort. Perfect for a quick lunch or casual dinner, it combines tender meat with a sharp, creamy spread. You’ll have it ready in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the horseradish spread:
– 1/4 cup mayonnaise
– 2 tbsp prepared horseradish
– 1 tsp Dijon mustard
For assembling the sandwich:
– 4 slices sourdough bread
– 8 oz thinly sliced roast beef
– 4 leaves green leaf lettuce
– 2 slices provolone cheese
Instructions
1. In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tsp Dijon mustard until smooth.
2. Toast 4 slices of sourdough bread in a toaster until golden brown, about 2-3 minutes.
3. Spread the horseradish mixture evenly on all 4 toasted bread slices.
4. Layer 4 oz of thinly sliced roast beef on 2 of the bread slices.
5. Place 2 leaves of green leaf lettuce on top of the roast beef on each sandwich.
6. Add 1 slice of provolone cheese on top of the lettuce on each sandwich.
7. Top each sandwich with the remaining bread slices, spread-side down.
8. Cut each sandwich in half diagonally with a sharp knife.
9. Serve immediately on plates.
Crunchy sourdough contrasts with the tender roast beef, while the horseradish spread adds a sharp, creamy kick. For a twist, add sliced tomatoes or serve with pickle spears on the side.
Pesto and Mozzarella Sandwich
Craving a fresh, cheesy lunch? This pesto and mozzarella sandwich delivers vibrant flavor with minimal effort. It’s a quick, satisfying meal perfect for busy days.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the sandwich:
– 4 slices sourdough bread
– 4 tbsp basil pesto
– 8 oz fresh mozzarella cheese, sliced into ¼-inch thick rounds
– 2 tbsp unsalted butter, softened
Instructions
1. Spread 1 tbsp of basil pesto evenly onto one side of each slice of sourdough bread.
2. Place 4 oz of fresh mozzarella slices in a single layer on the pesto side of two bread slices.
3. Top with the remaining bread slices, pesto-side down, to form two sandwiches.
4. Spread ½ tbsp of softened unsalted butter evenly on the outer side of each sandwich slice.
5. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately, about 2 minutes.
6. Place both sandwiches in the skillet and cook for 2–3 minutes until the bottom is golden brown and crispy.
7. Flip the sandwiches carefully using a spatula and cook for another 2–3 minutes until the second side is golden brown and the mozzarella is fully melted.
8. Remove the sandwiches from the skillet and let them rest on a cutting board for 1 minute to set the cheese.
9. Slice each sandwich in half diagonally with a sharp serrated knife for clean cuts.
Layers of melted mozzarella and aromatic pesto create a gooey, herbaceous center, while the toasted sourdough adds a satisfying crunch. Serve it warm with a side of tomato soup for dipping, or add sliced tomatoes and arugula before assembling for extra freshness.
BLT Sandwich with Avocado Spread
Vibrant and satisfying, this BLT sandwich with avocado spread elevates the classic with creamy texture and fresh flavor. It’s a quick lunch or dinner that requires minimal effort but delivers maximum taste. Perfect for busy days when you want something delicious without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– For the bacon and toast:
– 4 slices thick-cut bacon
– 4 slices sourdough bread
– For the avocado spread:
– 1 ripe avocado, pitted and peeled
– 1 tbsp fresh lime juice
– 1/4 tsp kosher salt
– For assembly:
– 4 leaves romaine lettuce, washed and dried
– 1 large tomato, sliced into 1/4-inch thick rounds
Instructions
1. Preheat a large skillet over medium heat.
2. Place 4 slices thick-cut bacon in the skillet in a single layer.
3. Cook bacon for 4-5 minutes per side until crispy and browned, flipping once halfway through.
4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease.
5. While bacon cooks, toast 4 slices sourdough bread in a toaster until golden brown, about 2-3 minutes.
6. In a medium bowl, mash 1 ripe avocado with a fork until mostly smooth.
7. Stir in 1 tbsp fresh lime juice and 1/4 tsp kosher salt until fully combined.
8. Spread avocado mixture evenly onto 2 slices of toasted sourdough bread.
9. Layer 2 leaves romaine lettuce onto each avocado-spread slice.
10. Place 2 tomato slices on top of the lettuce on each sandwich.
11. Break each bacon slice in half and arrange 4 halves on top of the tomato on each sandwich.
12. Top with remaining toasted sourdough slices to complete the sandwiches.
13. Cut sandwiches in half diagonally with a serrated knife for easier eating.
Tender, crispy bacon contrasts with the creamy avocado spread, while fresh lettuce and tomato add crunch and juiciness. Serve immediately with a side of pickles or potato chips for a complete meal, or wrap tightly for a portable lunch.
Greek Gyro-Style Sandwich
Craving a Mediterranean escape? This Greek gyro-style sandwich brings the vibrant flavors of Athens to your kitchen with minimal effort. It’s a satisfying meal that’s perfect for busy weeknights or casual gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the meat:
- 1 lb ground lamb or beef
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 garlic clove, minced
- 1/4 tsp salt
For assembly:
- 4 pita bread rounds
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
Instructions
- Combine 1 lb ground lamb or beef with 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
- Shape the meat mixture into a log about 8 inches long on a baking sheet lined with parchment paper.
- Bake the meat log at 375°F for 15 minutes, or until the internal temperature reaches 160°F.
- Let the cooked meat rest for 5 minutes before slicing thinly against the grain. Tip: Resting ensures juicier slices.
- While the meat cooks, mix 1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1 minced garlic clove, and 1/4 tsp salt in a bowl to make the tzatziki.
- Warm 4 pita bread rounds in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Warming prevents tearing.
- Spread 2 tbsp of tzatziki sauce onto each warmed pita.
- Layer sliced meat, 1/4 cup shredded lettuce, tomato slices, and red onion slices on each pita.
- Roll each pita tightly into a sandwich, securing with parchment paper if needed. Tip: Rolling tightly keeps fillings intact.
You’ll love the contrast of the warm, spiced meat against the cool, creamy tzatziki. For a creative twist, serve the sliced meat over a salad with extra sauce on the side.
Curried Chicken Salad Sandwich
Holiday leftovers or a quick lunch, this curried chicken salad sandwich delivers bold flavor with minimal effort. It combines tender chicken with a creamy, spiced dressing for a satisfying meal. Perfect for picnics, lunches, or a light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the chicken salad:
– 2 cups cooked chicken breast, shredded (about 12 oz)
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tbsp curry powder
– 1 tbsp fresh lime juice
– 1 tsp granulated sugar
– 1/2 tsp kosher salt
For the mix-ins:
– 1/2 cup red grapes, halved
– 1/4 cup celery, finely diced
– 2 tbsp red onion, finely diced
– 2 tbsp fresh cilantro, chopped
For assembly:
– 8 slices whole wheat bread, toasted
– 4 leaves green leaf lettuce
Instructions
1. In a large mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp curry powder, 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp kosher salt. Tip: Toast the curry powder in a dry skillet over medium heat for 30 seconds to enhance its aroma before mixing.
2. Add 2 cups shredded chicken breast to the bowl with the dressing.
3. Gently fold the chicken into the dressing until evenly coated.
4. Add 1/2 cup halved red grapes, 1/4 cup diced celery, 2 tbsp diced red onion, and 2 tbsp chopped cilantro to the bowl.
5. Stir all ingredients together until well combined. Tip: For best flavor, cover and refrigerate the salad for at least 30 minutes to allow the spices to meld.
6. Toast 8 slices of whole wheat bread until golden brown, about 2-3 minutes in a toaster or 350°F oven.
7. Place 1 lettuce leaf on each of 4 toasted bread slices.
8. Divide the chicken salad evenly among the 4 slices, spreading it over the lettuce.
9. Top each with the remaining toasted bread slices to form sandwiches. Tip: Press the sandwiches lightly with a clean kitchen towel to compact them for easier eating.
10. Serve immediately or wrap tightly in parchment paper for later.
Keep it fresh by storing any leftover salad in an airtight container in the refrigerator for up to 3 days. The curry powder adds a warm, earthy depth that pairs beautifully with the sweet grapes and crisp celery. Try serving it on croissants or in lettuce wraps for a low-carb option.
Ham and Swiss Cheese Sandwich with Honey Mustard
Grab this classic sandwich for a quick, satisfying meal that balances savory ham and Swiss with tangy-sweet honey mustard. It’s perfect for busy weeknights or casual lunches when you need something hearty without the fuss. The combination comes together in minutes but tastes like you spent far longer in the kitchen.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the sandwich:
– 4 slices sourdough bread
– 4 slices Swiss cheese
– 6 ounces thinly sliced deli ham
– 2 tablespoons unsalted butter, softened
For the honey mustard sauce:
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– 1 tablespoon mayonnaise
Instructions
1. In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 tablespoon mayonnaise until smooth.
2. Spread 1 tablespoon softened unsalted butter evenly on one side of each of the 4 slices of sourdough bread.
3. Place 2 slices of sourdough bread, buttered-side down, on a clean work surface.
4. Layer 3 ounces of thinly sliced deli ham evenly on each of the 2 bread slices.
5. Top the ham on each sandwich with 2 slices of Swiss cheese.
6. Spread half of the honey mustard sauce evenly over the cheese on each sandwich.
7. Place the remaining 2 slices of sourdough bread on top, buttered-side up, to close the sandwiches.
8. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately, about 2 minutes.
9. Place both sandwiches in the skillet and cook for 2–3 minutes until the bottom bread is golden brown and crisp.
10. Flip the sandwiches carefully with a spatula and cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted.
11. Remove the sandwiches from the skillet and let them rest on a cutting board for 1 minute before slicing diagonally.
The sandwich delivers a crisp, buttery exterior that gives way to tender ham and gooey melted cheese, all tied together by the zesty honey mustard. For a twist, serve it with a side of pickles or apple slices to cut through the richness, or pack it cold for a picnic—the flavors meld beautifully even without toasting.
Vegan Chickpea Salad Sandwich
Packed with protein and flavor, this vegan chickpea salad sandwich comes together in minutes. Perfect for a quick lunch or meal prep, it’s creamy, crunchy, and satisfying. You’ll love how simple ingredients transform into a delicious plant-based meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad base:
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1/2 cup finely diced red onion
– 1/2 cup finely diced celery
– 1/4 cup chopped fresh dill
– For the dressing:
– 1/2 cup vegan mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For assembly:
– 8 slices whole-grain bread
– 4 lettuce leaves
– 1 large tomato, sliced
Instructions
1. Place the drained chickpeas in a large mixing bowl.
2. Mash the chickpeas with a fork or potato masher until flaky but still chunky.
3. Add the diced red onion, celery, and chopped dill to the bowl.
4. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
5. Pour the dressing over the chickpea mixture.
6. Fold everything together until evenly combined.
7. Toast the bread slices in a toaster or skillet until golden brown and crisp.
8. Place a lettuce leaf on 4 slices of the toasted bread.
9. Add a slice of tomato on top of each lettuce leaf.
10. Spoon about 1/2 cup of the chickpea salad onto each sandwich.
11. Top with the remaining bread slices to close the sandwiches.
12. Serve immediately or wrap tightly for later.
Chunky and creamy, this salad offers a satisfying texture with pops of crunch from the celery and onion. The tangy dressing balances the earthy chickpeas, making it a flavorful alternative to traditional tuna or chicken salad. Try it on toasted sourdough or stuffed into a pita for a fun twist.
Prosciutto and Fig Jam Sandwich
Fancy a quick, gourmet sandwich that feels special? This prosciutto and fig jam sandwich balances salty, sweet, and creamy in minutes. It’s perfect for a fast lunch or a simple appetizer.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the sandwich: 2 slices sourdough bread, 2 tbsp fig jam, 4 slices prosciutto, 2 oz brie cheese (sliced), 1 cup arugula, 1 tbsp olive oil
Instructions
1. Lay 2 slices of sourdough bread on a clean cutting board.
2. Spread 1 tbsp of fig jam evenly on one side of each bread slice.
3. Layer 4 slices of prosciutto flatly on the jam side of one bread slice.
4. Place 2 oz of sliced brie cheese evenly over the prosciutto.
5. Top the brie with 1 cup of arugula, pressing it down gently.
6. Drizzle 1 tbsp of olive oil lightly over the arugula.
7. Place the second bread slice on top, jam-side down, to form the sandwich.
8. Press the sandwich firmly with your hands to compact the layers.
9. Cut the sandwich in half diagonally with a sharp knife for easier eating.
10. Serve immediately on a plate.
Keep it simple: the crisp sourdough and peppery arugula contrast with the melty brie and sweet jam. For a twist, grill the sandwich in a pan over medium heat for 2-3 minutes per side until golden, adding a warm, toasty crunch.
Spicy Sriracha Turkey Sandwich
Overwhelm your lunch routine with this fiery, satisfying sandwich that packs heat and crunch in every bite. Our Spicy Sriracha Turkey Sandwich layers bold flavors between toasted bread for a midday upgrade you’ll crave repeatedly. It’s quick to assemble yet delivers restaurant-quality results with minimal effort.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the spicy mayo:
– 1/4 cup mayonnaise
– 1 tbsp Sriracha sauce
For the sandwich assembly:
– 4 slices sourdough bread
– 1 tbsp unsalted butter, softened
– 8 oz sliced roasted turkey breast
– 4 slices provolone cheese
– 1/2 cup shredded iceberg lettuce
– 4 slices ripe tomato
– 1/4 red onion, thinly sliced
Instructions
1. Combine 1/4 cup mayonnaise and 1 tbsp Sriracha sauce in a small bowl until fully incorporated.
2. Spread 1 tbsp softened unsalted butter evenly on one side of each of the 4 sourdough bread slices.
3. Heat a large skillet or griddle over medium heat for 2 minutes until hot.
4. Place 2 bread slices butter-side down in the skillet, then immediately top each with 2 slices provolone cheese.
5. Cook for 2-3 minutes until the bread is golden brown and the cheese begins to melt.
6. Flip the bread slices carefully using a spatula to toast the other side for 1 minute.
7. Remove the toasted bread slices from the skillet and set aside on a plate.
8. Toast the remaining 2 bread slices in the same skillet for 2 minutes per side until golden brown.
9. Spread the Sriracha mayo generously on the untoasted sides of all 4 bread slices.
10. Layer 4 oz sliced roasted turkey breast on two of the bread slices.
11. Top the turkey with 1/4 cup shredded iceberg lettuce per sandwich.
12. Add 2 slices ripe tomato and several thin slices of red onion to each sandwich.
13. Place the remaining bread slices on top, mayo-side down, to complete the sandwiches.
14. Cut each sandwich diagonally with a sharp knife for easier handling.
A perfect balance emerges between the creamy, spicy mayo and the cool, crisp vegetables. The provolone melts into the warm turkey, creating a cohesive, savory layer that contrasts beautifully with the crunchy sourdough. Serve immediately with pickle spears or kettle chips for added texture contrast.
Summary
Zesty and vibrant, these 19 cold sandwiches are your summer kitchen’s best friends—easy, cool, and packed with flavor. I hope you find a new favorite to beat the heat! Give a recipe a try, then drop a comment below to share which one you loved, and pin this roundup to your Pinterest boards for more sunny-day inspiration. Happy cooking!
