These Summer Sandwiches Are Everything You Need for Sunny Days

Around here, summer and sandwiches go hand in hand. Sandwiches packed for beach days, sandwiches tucked into picnic baskets, sandwiches piled high for easy dinners when it’s way too hot to turn on the oven. This collection features 11 of my favorite recipes, and they’re just perfect for sunny weather! Whether you’re in the mood for juicy grilled chicken, veggie stuffed bites, or fresh takes on deli classics, you’ll find plenty of inspiration here to keep your summer meals easy and exciting.

1. Old Southern Chicken Salad Sandwich

Servings: 4–6 sandwiches

Nothing says summer like a classic Southern chicken salad sandwich. Creamy, tangy, and just the right amount of sweet, this easy favorite is perfect for lazy lunches, picnics, or a casual backyard gathering.

Ingredients

• Your choice of bread (I like to use croissants!) 

• 3 cups cooked chicken breast, shredded

• 3 tablespoons finely chopped celery

• 2 hard-boiled eggs, chopped

• 3 tablespoons sweet pickle relish

• 1 cup mayonnaise (I used Duke’s)

• 1/8 teaspoon onion powder

• 1 tablespoon pickle juice

• Salt and pepper, to taste

Instructions

1. Mix the Chicken Base: In a large bowl, combine the shredded chicken, celery, and chopped eggs.

2. Make the Dressing: In a small bowl, whisk together the relish, mayonnaise, onion powder, and pickle juice.

3. Combine and Chill: Toss the chicken mixture with the dressing until evenly coated. Cover and chill for 1–2 hours to let the flavors meld.

4. Serve: Spoon onto sandwich bread, croissants, or crackers—and enjoy!

2. Italian Sub Sandwich

Servings: 2 sandwiches

Nothing beats a classic Italian Sub layered high with deli meats, crisp veggies, and that signature tangy dressing. Whether you serve it fresh or wrap it up for later, this sandwich is a summer MVP for picnics, road trips, or lazy backyard afternoons!

Ingredients

• 2 hoagie rolls, sliced lengthwise

• 4–6 slices ham

• 4–6 slices Genoa salami

• 4–6 slices capicola

• 4 slices provolone cheese

• 1 cup shredded iceberg lettuce

• 1 large tomato, thinly sliced

• ½ cup thinly sliced red onion

• 4–6 slices pepperoncini (optional)

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar

• ½ teaspoon dried Italian seasoning

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Rolls: Open the hoagie rolls and drizzle each side with 1 tablespoon of olive oil. Sprinkle a little dried Italian seasoning on each roll for extra flavor.

2. Layer the Meats and Cheese: Divide the ham, salami, and capicola slices evenly between the two rolls.
   Place 2 slices of provolone cheese on each sandwich.

3. Add the Vegetables: Layer on tomato slices, sliced red onion, and pepperoncini slices (if using). Evenly distribute the shredded lettuce over the top.

4. Season and Dress: Drizzle about ½ tablespoon red wine vinegar over the vegetables on each sandwich. Season with a pinch of salt and freshly ground black pepper.

5. Close and Serve: Place the top half of the roll over the fillings, gently pressing down to compact the sandwiches slightly. Cut each sandwich in half if desired, and serve immediately—or wrap in parchment and chill for extra flavor fusion.

3. Chicken & Walnut Pesto Sandwich

Servings: 2 sandwiches

This Chicken & Walnut Pesto Sandwich is all about bold summer flavors — juicy chicken tossed in homemade walnut pesto, layered with creamy mozzarella, fresh tomatoes, and peppery arugula on crispy toasted sourdough. Basically, picnic perfection!

Ingredients

For the Walnut Pesto:

• ½ cup toasted walnuts

• 1 cup fresh basil leaves

• 2 cloves garlic

• ¼ cup grated Parmesan cheese

• ¼ cup extra virgin olive oil

• 1 tablespoon lemon juice

• Salt and pepper, to taste

For the Sandwich:

• 2 chicken breasts (grilled or pan-seared and shredded, about 6 oz each)

• 1 medium sourdough baguette

• 2 tablespoons butter or olive oil

• 1 cup fresh mozzarella cheese, sliced

• 1 tomato, sliced

• Handful of fresh arugula

• Salt and pepper, to taste

Instructions

1. Make the Walnut Pesto: Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Let cool slightly. In a food processor, combine walnuts, basil, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, drizzle in olive oil until the pesto is smooth but still slightly chunky. Adjust seasoning if needed.

2. Cook and Shred the Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side, until cooked through. Let rest, then shred. Toss the shredded chicken with the walnut pesto.

3. Toast the Bread: Heat a skillet over medium heat and melt butter (or use olive oil). Slice the baguette in half and toast until golden and crispy, about 2–3 minutes per side.

4. Assemble the Sandwich: Layer the bottom half of the baguette with the pesto chicken, fresh mozzarella slices, tomato slices, and a handful of arugula. Season lightly with salt and pepper.

5. Serve: Top with the other half of the baguette, cut the sandwich in half, and serve immediately.

4. Chicken Club Sandwich

Servings: 2 sandwiches

The Chicken Club Sandwich is a classic for a reason: layered, hearty, and packed with smoky bacon, melty cheese, and juicy tomato. Perfect for lazy summer lunches when only a true classic will do.

Ingredients

• 3 slices white bread (1.5 slices for toasting, 1.5 slices for assembling)

• 2 tablespoons mayonnaise

• 2 lettuce leaves

• 2 slices deli chicken breast

• 2 slices American cheese

• 4 slices cooked bacon

• 1 tomato, sliced

Instructions

1. Toast the Bread: Toast 1.5 slices of white bread until golden brown and crispy.

2. Assemble the Layers: Spread a layer of mayonnaise on one side of each toasted bread slice. Place a lettuce leaf on top of the mayo on each slice. Add 1 slice of deli chicken breast to each, followed by 1 slice of American cheese.

3. Add Bacon and Tomato: Layer with 2 slices of cooked bacon per sandwich. Top with sliced tomatoes (about ½ a tomato per sandwich).

4. Top and Press: Close each sandwich with half of the untoasted bread slices. Press gently to secure the layers together.

5. Serve: Optionally, cut each sandwich diagonally for that classic club presentation.

5. Caprese Chicken Sandwich

Servings: 2 sandwiches

When you mix the best parts of a classic Caprese salad with juicy grilled chicken, magic happens. This Caprese Chicken Sandwich is loaded with creamy mozzarella, ripe tomatoes, fresh basil, and a drizzle of balsamic—summer simplicity at its finest! If you want to keep things a little lighter, you can serve them open-faced so you can enjoy all the flavors without the extra serving of carbs. 

Ingredients

• 2 small boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 4 slices fresh mozzarella

• 1 large ripe tomato, sliced

• Fresh basil leaves

• 2 sandwich rolls (like ciabatta or focaccia)

• 2 tablespoons balsamic glaze

• Optional: extra olive oil or pesto for spreading

Instructions

1. Cook the Chicken: Brush the chicken breasts with olive oil, season with salt and pepper, and grill over medium-high heat for about 5–6 minutes per side, or until cooked through. Let rest, then slice.

2. Prepare the Rolls: Lightly toast the sandwich rolls if desired. Optional: brush with a little olive oil or spread with pesto for extra flavor.

3. Assemble the Sandwich: Layer sliced chicken, fresh mozzarella, tomato slices, and basil leaves onto the bottom half of each roll.

4. Finish and Serve: Drizzle with balsamic glaze, add the top bun, and serve immediately while everything is perfectly melty and fresh.

6. California Turkey Club Wraps

A fresh and hearty wrap loaded with turkey, avocado, and crispy bacon. This lunchtime option is fresh, vibrant, colorful, and just perfect for warm summer days!

Servings: 4

Ingredients:

• 8 slices turkey
• 4 slices cooked bacon
• 1 avocado, sliced
• 1/4 cup mayonnaise
• 1 cup mixed greens
• 4 large tortillas

Instructions:

1. Spread mayonnaise on each tortilla. Layer turkey, bacon, avocado, and greens.
2. Roll tightly, slice in half, and serve.

7. Grilled Veggie and Hummus Sandwich

Servings: 2 sandwiches

This Grilled Veggie and Hummus Sandwich is pure summer in sandwich form: smoky, vibrant veggies stacked high with creamy hummus on toasty bread. It’s hearty enough to satisfy but light enough to keep you feeling cool and breezy.

Ingredients

• 1 small zucchini, sliced lengthwise

• 1 small yellow squash, sliced lengthwise

• 1 red bell pepper, cut into quarters

• ½ red onion, sliced into thick rings

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• ½ cup hummus (store-bought or homemade)

• 4 slices hearty bread (like ciabatta or sourdough)

• Handful of arugula or baby spinach

• Optional: balsamic glaze for drizzling

Instructions

1. Prepare the Vegetables: Brush the zucchini, squash, bell pepper, and onion with olive oil and season with salt and pepper.

2. Grill the Vegetables: Heat a grill pan or outdoor grill over medium-high heat. Grill the vegetables for about 3–4 minutes per side until tender and charred.

3. Toast the Bread: Lightly toast the bread slices on the grill or in a toaster until golden.

4. Assemble the Sandwich: Spread hummus generously on one side of each slice of bread. Layer the grilled veggies and a handful of arugulaor spinach on top. Drizzle with balsamic glaze if desired, then top with the other slice of bread.

5. Serve: Slice in half and enjoy warm or at room temperature.

8. Tomato and Cottage Cheese Open Bagels

Servings: 2 open-faced bagels

Fresh, creamy, and ridiculously easy, these Tomato and Cottage Cheese Open Bagels are what summer breakfasts, lunches, or snacky dinners are made of. Light but satisfying, and ready in minutes—no stove required.

Ingredients

• 2 whole grain bagels, halved

• 1 cup cottage cheese

• 1–2 ripe tomatoes, thinly sliced

• 2 tablespoons fresh basil, chopped

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• Optional: balsamic glaze for drizzling

Instructions

1. Prepare the Bagels: Lightly toast the bagel halves if you like them extra crisp.

2. Layer the Cottage Cheese: Spread about ¼ cup of cottage cheese on each bagel half.

3. Top with Tomatoes: Arrange sliced tomatoes evenly over the cottage cheese.

4. Season and Garnish: Drizzle with olive oil, sprinkle with salt and black pepper, and scatter chopped basil over the top. Optional: Add a drizzle of balsamic glaze for a little extra punch.

5. Serve: Serve immediately while the bagels are perfectly crisp and the toppings are fresh.

9. Spicy Tuna Banh Mi

Servings: 2 sandwiches

Think of this Spicy Tuna Banh Mi as the ultimate mashup: the bold flavors of a classic Vietnamese sandwich meet the ease of a simple tuna salad. It’s spicy, tangy, crunchy, and refreshing—basically everything you want in a summer sandwich.

Ingredients

• 1 (5 oz) can tuna, drained

• 2 tablespoons mayonnaise

• 1 tablespoon sriracha (or to taste)

• 1 teaspoon soy sauce

• 1 small carrot, julienned

• 1 small cucumber, julienned

• ¼ cup rice vinegar

• 1 tablespoon sugar

• 1 small jalapeño, thinly sliced (optional)

• 2 small baguettes or sub rolls

• Fresh cilantro leaves

• Optional: extra sriracha or mayonnaise for spreading

Instructions

1. Pickle the Veggies: In a small bowl, combine the rice vinegar and sugar. Add the carrot and cucumber and let sit for 10–15 minutes while you prepare the rest.

2. Make the Spicy Tuna: In another bowl, mix the tuna, mayonnaise, sriracha, and soy sauce until well combined.

3. Prepare the Rolls: Slice the baguettes lengthwise, leaving them hinged if you like. Toast lightly if desired.

4. Assemble the Sandwich: Spread extra sriracha or mayo on the inside of the rolls if you like. Pile in the spicy tuna.
   Top with pickled carrots and cucumbers, jalapeño slices, and plenty of fresh cilantro.

5. Serve: Close up the sandwiches and dig in while they’re fresh and crunchy!

10. Summer Chicken Wraps

Servings: 4 wraps

Light, fresh, and totally customizable, these Summer Chicken Wraps are your go-to when you want a satisfying meal that doesn’t weigh you down. Juicy grilled chicken, creamy avocado, crisp lettuce, and juicy tomatoes all wrapped up with a cooling ranch or yogurt dressing — summer simplicity at its best.

Ingredients

• 2 cups cooked chicken breast, sliced or shredded (I like to use leftover rotisserie chicken if I’ve got some available!) 

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 2 cups shredded lettuce (romaine or butter lettuce work great)

• 4 large flour tortillas or wraps

• ¼ cup ranch dressing or Greek yogurt dressing

• Salt and pepper, to taste

• Optional: extra herbs like basil or cilantro for a burst of freshness

Instructions

1. Prep the Ingredients: Slice the avocado and cherry tomatoes, and shred the lettuce if not already prepped.

2. Warm the Wraps: Gently warm the tortillas in a dry skillet or microwave for 10–15 seconds to make them more flexible.

3. Assemble the Wraps: Lay out each tortilla. Spread a tablespoon of ranch or yogurt dressing down the center.
   Top with chicken, avocado slices, cherry tomatoes, and lettuce. Season with a little salt, pepper, and sprinkle in fresh herbs if using.

4. Roll and Serve: Fold in the sides and roll up tightly. Slice up if you like, and serve immediately.

11. Mango Chicken Salad Lettuce Cups

Servings: 4 servings (about 8 lettuce cups)

You could argue that this one technically really isn’t a sandwich, and you’d be right. But it’s a great option if you want to skip the bread and go a little lighter, but you still want something casual, portable, and best eaten with your hands! Juicy chicken, sweet mango, and a creamy dressing tucked into crisp lettuce leaves — it’s light, bright, and built for summer.

Ingredients

• 2 cups cooked chicken breast, shredded or diced

• 1 ripe mango, peeled and diced

• ¼ cup red onion, finely diced

• ¼ cup chopped fresh cilantro

• 3 tablespoons mayonnaise or Greek yogurt

• 1 tablespoon lime juice

• Salt and black pepper, to taste

• 8 large butter lettuce leaves (or romaine hearts)

Instructions

1. Make the Mango Chicken Salad: In a large bowl, combine the chicken, mango, red onion, and cilantro.

2. Mix the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, salt, and pepper.

3. Combine and Chill: Pour the dressing over the chicken mixture and toss gently to coat. Refrigerate for 20–30 minutes if you have time, for the flavors to meld.

4. Assemble the Cups: Spoon the mango chicken salad into the lettuce leaves just before serving.

5. Serve: Enjoy immediately for maximum crunch and freshness!

From backyard lunches to easy beach picnics, these 11 summer sandwiches are here to make your warm-weather meals a whole lot better (and a whole lot tastier). Quick to throw together, packed with flavor, and perfect for any sunny-day craving — these sandwiches are about to earn a spot in your regular rotation. If you try them, I’d really love to hear your favorites in the comments section below!