The sandwich with its versatility – you can make it as simple as a cheese-and-mayo sandwich or as complex as a sandwich filled with exotic meats, vegetables and dressings – is a staple in every home, restaurant, and picnic basket. But its popularity probably soars during the summer months when meats, vegetables and fruits can be grilled before being placed between two slices of bread.
Here are two relatively easy-to-make sandwiches that can be enjoyed during the summer months, such as while lounging in front of the television, enjoying a barbecue party with family and friends, and getting tanned in your swimwear.
Sandwiches with Grilled Skirt Steak, Pepper, and Corn Mayo
A low-calorie (377 calories) grilled sandwich, this scrumptious and savoury sandwich can be prepared in less than 30 minutes but the delicious taste will linger for hours.
For the mayonnaise mix, whisk together and then set aside:
- ⅔ cup of mayonnaise
- 1½ tbsp red wine vinegar
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 1 small clove of garlic clove, minced
From 6 pieces of 4-inch long baguette, form thick shells by putting out some of the inside. Brush the cut sides of the baguette sections with olive oil.
Brush 2 ears of husked corn, 2 small red bell peppers cut lengthwise, and 1 large red onion cut into thick rounds with olive oil, too. Sprinkle these vegetables with salt and pepper according to your taste.
Grill 1½ pounds of skirt steak, which should have been cut crosswise to make 6-inch pieces, until medium rare (i.e., 3 minutes each side) on high heat. Grill the corn, red bell pepper, and onion, too.
Cut corn from the cobs (1 cup) and add to the mayonnaise mix, season with salt and pepper, and stir to coat. Cut the skirt steak into 1/2-inch strips. Assemble the grilled sandwich ingredients over the bread bottoms, place the corn-mayo mix on top, and serve.
Sandwiches with Grilled Tuna, Watercress, and Lemon-Habanero Mayo
Vegetarians will love the grilled tuna sandwich with watercress and lemon-habanero mayo, Bobby Flay’s version of a classic sandwich. This is a delicious combination of essential fatty acids-rich tuna without the fishy smell, thanks to its rose medium grill, spicy watercress, and tangy mayo topping.
Tip: Use arugula if watercress in not available or it is not your favorite greens.
Squeeze lemons to make 3 cups of juice; place it in a small saucepan, and bring to a boil over grill until it is reduced to just ½ cup. Remove from heat and set aside to let it cool.
Make the lemon-habanero mayo by combining the lemon reduction, 1 whole habanero chile cut into small pieces, a teaspoon of grated lemon zest, and a cup of mayonnaise in a blender. Blend well to combine and the season with salt and pepper. Transfer to a medium-sized bowl.
Add 1 finely-diced onion, 1 finely-diced large celery stalk, and 1 tablespoons of chopped parsley to the mayo mix. Set aside.
Brush with olive oil and then grill 4 pieces of 8-ounce tuna steaks on high heat until medium-cooked on the inside (i.e., 3 minutes per side). Let the grilled tuna rest for 5 minutes and then flake it before mixing with the mayo mix. Arrange on bread slices and top with watercress.