In the hazy heat of August, it can be a challenge to drag yourself away from the lake, the beach, or even the cooling whir of a strategically placed fan, to make a meal. There’s nothing appealing about turning on an oven or wilting over a hot stove when you could be seeking out summer breezes in your favourite shady spot.

Enter the perfect summer sandwich, packed with fresh ingredients that bring bright, refreshing flavours to your mealtime. Add a crunchy side salad or a small bowl of chips and dip and you’ve got yourself a satisfying lunch —or dinner — that doesn’t make you break into a sweat.

Below are my four favourite summertime sandwiches that make the most of the season’s best ingredients. Each recipe is for one serving, but is easy to scale up if you suddenly find yourself surrounded by sandwich envy.
‍

Hummus, avocado and edamame wraps

I’ve been a fan of these wraps since I first came across Kathy Patalksy’s recipe on her blog Happy Healthy Life over ten years ago. They hit all the right flavour and texture notes, make you feel virtuous for getting in all the good veggies, and the lemony finish is refreshing on a hot day.

Ingredients

1 large tortilla wrap

3 Tbsp roasted red pepper hummus

½ ripe avocado, thinly sliced

½ carrot, peeled and grated on the large holes of a box grater

¼ cup edamame beans, cooked according to pack instructions (I boil them on the stove for 4 mins before draining)

A handful of baby spinach (about 1 cup)

½ lemon

Fresh ground pepper
‍

• Spread the hummus over the entire wrap.
• Top with avocado slices, grated carrots, edamame beans, and spinach leaves.
• Squeeze the lemon over the top of the ingredients.
• Grind pepper over the top to taste.
• Roll your wrap  
• Cut it in half (optional).

‍

‍

Open faced tomato and whipped ricotta sandwich

I think I ate this sandwich every day for a week last August, savouring the fresh summer tomatoes and herbs with every bite. It's fun to play with the colours of heirloom tomatoes, and you really can’t beat a locally grown tomato, but any ripe tomato will work.

Ingredients

2 slices of fresh sourdough bread

1 ripe tomato, sliced

1/3 cup ricotta cheese

2 Tbsp heavy cream

Zest of half a lemon

1 Tbsp olive oil, plus more for drizzling

1 Tbsp capers, drained

½ cup chopped fresh basil

fresh herbs such as dill, chives, parsley, roughly chopped

1Tbsp pine nuts

Salt and pepper
‍

• Toast the bread.
• Add the pine nuts to a dry pan over medium low heat and swirl occasionally until lightly toasted. Set aside to cool.
• Using a handheld mixer or a whisk, whip the ricotta, cream, olive oil, lemon zest, and a pinch of salt together until the mixture is smooth and fluffy.
• Stir in 2 tablespoons of roughly chopped basil.
• Spread the ricotta mixture over the toasted bread slices.
• Top with tomato slices.
• Sprinkle with more basil and whatever fresh herbs you have on hand, capers and toasted pine nuts and add salt and pepper to taste.
• Drizzle olive oil over top.
  ‍

Grilled chicken sandwiches with charmoula sauce

This recipe, adapted from a recipe in Bonnie Stern's Essentials of Home Cooking, gets full teenage approval in our house. The garlicky, zesty sauce is a must! It can be made a few hours ahead for the flavours to really develop, but is equally delicious when whipped up at the last minute.

Ingredients‍

Charmoula sauce:

¼ cup mayonnaise

1 garlic clove, crushed

¼ tsp ground cumin

½ tsp paprika  

⅛ tsp cayenne

½ Tbsp lemon juice

¼ cup chopped fresh cilantro

Grilled chicken:

1 chicken breast, sliced in half lengthwise to create two thinner portions

½ tsp paprika

½ tsp brown sugar

½ tsp grated lemon peel

½ tsp salt

Ground pepper to taste

1 fresh bun, sliced in half  (kaiser, ciabatta, or italian are all great choices)

½ roasted red pepper

2 fresh lettuce leaves from iceberg or romaine
‍

• Preheat your BBQ or grill
• Mix the charmoula ingredients together in a small bowl and place in the fridge until needed.
• Rub the chicken breasts with the paprika, brown sugar, lemon peel, salt and ground pepper.
• Grill the chicken for about 4 minutes per side, until the internal temperature has reached 165F
• Assemble your sandwich by liberally spreading charmoula sauce on the bun, topping with a chicken breast, roasted red pepper and fresh lettuce leaves. Feel free to add more sauce— no one will judge you but your tastebuds.

‍

Brie, gruyere, peach, and  prosciutto grilled cheese

This is definitely not your run-of-the-mill grilled cheese. Layering salty, sweet, acidic, and creamy ingredients, this sandwich, adapted from a recipe by Brandon Frohne, is going to knock your flip flops off.

Ingredients

2 slices of sourdough bread

½ ripe peach, thinly sliced

4 slices of brie cheese (or enough to cover one slice of bread)

¼ cup grated gruyere cheese

2 slices of prosciutto

A handful of arugula (about 1 cup)

1 sprig fresh thyme

1 tsp balsamic glaze,  either store-bought or homemade

1 tsp honey

1 Tbsp olive oil
‍

• Place the brie on one slice of bread and top with peach slices.
• Sprinkle with fresh thyme.
• On the other slice of bread add the gruyere and top with prosciutto.
• Heat a pan on the stove on medium heat with 1 tbsp olive oil and add both slices of bread with the toppings facing up. This will toast your bread and melt the cheese, about 4 minutes.
• If you’d like to get your cheese extra runny, pop the pan under the broiler of your oven for a couple of minutes.
• Once the cheese is melted, drizzle honey over the brie and peaches.
• Top the gruyere and prosciutto with arugula and drizzle with balsamic glaze.
• Place the two slices together and cut in half