National Sandwich Month

By Anna Dantoni –

It’s the last few weeks of official summer and we’re all still in the mood for picnics by the shore, brunch in the garden, lunch on the boat, a supper of sandwiches served on paper plates with fresh-made lemonade in plastic cups. That’s why August is National Sandwich Month, a time to celebrate meals that are bookended by fresh bread and stuffed with delicious produce of the season. Some European and Scandinavian countries favor open-faced sandwiches using just one slice of bread. The French call theirs a tartine. In Norway the open sandwich is a smorresbrod. However you say it or compose it, sandwiches are great year-round food, but especially satisfying in the summer.

Photo Credit:
A turkey wrap, easy to eat and so delicious. Photo Credit:

Here are a few sandwich recipes to help make your August days of end-of-summer extra delightful. Of course, we’ve included vegetarian specialties and a wrap too because while most Americans think that bread and meat make a sandwich, there’s a wider world of sandwiches out there to explore.


Peter Rabbit Sandwich

(From the cookbook Grant Corner Inn. Makes 4 sandwiches)

8 slices whole grain bread

12 medium mushrooms, cleaned and sliced

3 tablespoons butter

2 avocados, peeled and sliced

2 small tomatoes, sliced

¼ pound mixed baby greens

4 slices Monterey Jack cheese

1/3 cup mayonnaise

2 teaspoons chopped cilantro

2 teaspoons chopped chives

1 teaspoon minced garlic

Sauté mushrooms in butter. Mix seasonings with mayonnaise. Spread mayonnaise on bread slices. Arrange avocados, tomatoes, mushrooms and cheese over baby greens.


Steak Sandwich

sandwich(From the cookbook Rachel’s Favourite Food by Rachel Allen. Serves 2)

2 sirloin steaks, 1-inch thick

1 clove garlic, cut in half and peeled

Fresh found black pepper

Olive oil

1 long baguette cut in half

Horseradish mayonnaise

2 handfuls rocket leaves


Cut the excess fat off the steaks. Rub both sides of the meat with the cut clove of garlic, sprinkle with roughly ground black pepper and drizzle with enough olive oil to coat. Cover and let it sit for 10 minutes. Mean, make your horseradish mayonnaise. Heat up a heavy frying pan or grill pan. When smoking hot put the steaks on and cook for about 5 minutes on each side. Take the steaks off the pan and let them rest for 5 minutes. Split the baguette open with a break knife leaving one side intact. Slice the steak thinly and put into the baguette with rocket leaves, sea salt pepper and horseradish mayonnaise. Eat immediately.


Horseradish Mayonnaise

mayo10 ounces mayonnaise

2 tablespoons Dijon mustard

1 tablespoon sugar

1 teaspoon chopped parsley

2 teaspoons chopped tarragon

2 tablespoons peeled and finely grated fresh horseradish.

Whisk all ingredients together and season to taste. Keep refrigerated.


Sesame-Orange Turkey Wrap

(Serves 4. From the cookbook, Grant Corner Inn.)

3 cups shredded turkey breast

2 oranges, peeled and sliced into bite size pieces

¼ cup sliced green pepper

1 tablespoon fresh cilantro, chopped fine

½ cup toasted sesame seeds

½ pound baby spinach leaves

4 12-inch flour tortillas


¼/ cup rice vinegar

¼ cup sesame oil

1 tablespoon lemon juice

1 tablespoon soy sauce

1 tablespoon sugar

¼ teaspoon salt


In a medium bowl, combine turkey, oranges, green peppers and cilantro. Shake dressing ingredients together and pour over turkey mixture. Chill overnight in a covered container. Line tortillas with spinach leaves and spoon turkey mixture in center. Sprinkle sesame seeds over turkey. Roll tortillas.


Smoked Salmon and Egg Salad Tartines

Photo Credit:
A tartine is  French. Photo Credit:

(Serves 8. From the cookbook Barefoot Contessa At Home.)

12 extra large eggs

1/3 cup mayonnaise

2 teaspoons whole-grain mustard

1 tablespoon minced fresh dill, plus sprigs for garnish

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 slices whole grain bread

8 slices good quality smoked salmon


Place the eggs in a large pot and cover with cool tap water. Bring water to a boil, lower the heat and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. eel under running tap water and allow the eggs to cool to room temperature. Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10-12 mines to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt and pepper. combine lightly with a fork. Toast the bread. Lay one slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.


Scroll to Top