No-Cook Healthy Sandwich Recipes for the Summer

One of the most unpleasant things in the summer are heating up a kitchen while cooking a meal. But being in the kitchen during the warm summer months doesn’t have to be miserable. With these three, no-cook, and healthy sandwich recipes, you’ll enjoy being in the kitchen, and of course your family will too. These healthy, no-cook recipes are perfect for lunches, dinner, parties, and gatherings.

Delicious Mozzarella and Prosciutto Sandwiches
Serves: 6 people
Ingredients
1-1/3 teaspoons chopped anchovy fillet
1-teaspoon capers, rinsed, chopped finely
1-garlic clove, minced
2-teaspoon finely grated lemon peel (only)
1/3 teaspoon finely grated orange peel (only)
1-1/2 cups Ni�§oise olives, pitted, halved
1/4 cup virgin olive oil
1-tablespoon (packed) chopped fresh basil
2-teaspoons fresh lemon juice (squeezed)
6 6-inch-long pieces ficelle or narrow baguette
6 thin prosciutto slices
2-8-ounce balls fresh mozzarella cheese, cut into 1/3-inch-thick slices
Additional olive oil.

Combine first 5 ingredients listed in mortar; mash with pestle to form a rich paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into the mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper and salt.

Brush cut sides of baguette with additional virgin olive oil. Place 1 prosciutto slice on bottom half of each slice of baguette, then top with mozzarella slices, dividing equally for each. Spoon tapenade over each one. Sprinkle with pepper and a bit of salt; drizzle lightly with virgin olive oil. Garnish with basil leaves.

Tuscan Steak Salad Sandwiches
Serves: 4 people
Ingredients:
2-cups 1/2-inch cubes cooked steak (about 1 pound)
2-tablespoons chopped cornichons or gherkin pickles
2-tablespoons minced red onion
2-tablespoon Dijon mustard
5-tablespoons mayonnaise
8-1/2-inch-thick slices olive or rosemary country-style bread (each about 3×5 inches)
8-large tomato slices
2-small bunches arugula, trimmed

Preparation:
Combine cooked steak, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to mix ingredients. Season salad lightly with salt and pepper. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich.

Antipasto Beef Sandwiches
Serves: 4 people
Ingredients: 12ounces cold roast beef, thinly sliced from a deli
1/2-cup Italian dressing, divided
1-(8-ounce) loaf vienna bread, or Italian bread
2-tablespoons chopped ripe black olives
6-Boston lettuce leaves
6-tomato slices, cut 1/3 inch thick
6-onion slices, cut 1/8 inch thick
6-green onions bell pepper rings, cut 1/4 inch thick
6-slices provolone cheese

Preparation:

Place beef in plastic bag. Add 1/3 cup of the dressing, turning to coat beef. Close bag securely; marinate in refrigerator 1 to 2 hours. Cut bread lengthwise in half. Combine remaining dressing and olives; spoon generously over bottom half of bread. To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread. Top with marinated cold beef. Cut in slices before serving.

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