Recipe: the summer sandwich

Sandwiches are subjective. There is an ongoing debate about which sandwich is the best: a crispy chicken sandwich, grilled cheese, an all-veggies sandwich, bánh mì, and in my opinion — the least agreed upon — egg sandwiches. But that’s just my opinion. With so many options, I like to match my sandwich preferences with the season, so what constitutes a “summer sandwich” for me? 

Sandwich ingredients 

A loaf of ciabatta or focaccia 

Deli meats of your choice: spicy salami, prosciutto, mortadella, etc. 

Pepperoncini 

Pepper jack cheese 

Lettuce, thinly sliced  

Pesto 

Garlic aioli 

Tomatoes, thinly sliced 

Onions, thinly sliced 

Garlic aioli ingredients 

2 tbsp of garlic, finely minced 

1 tsp of Dijon mustard 

1 egg yolk 

¼ cup of olive oil 

¾ cup of neutral oil: avocado, grapeseed, sunflower, etc. 

¼ cup of white vinegar 

Salt 

Black pepper 

Optional: 2-3 fillets of anchovies 

Instructions 

To make the aioli, combine garlic, anchovies (optional), Dijon mustard, egg yolk, and olive oil in a bowl. Once homogenous, slowly combine the vinegar and neutral oil, and taste as you go. You do not have to add the full measured amount of the vinegar and neutral oil — it depends on your preference of how vinegary and creamy you would like the aioli to taste. Then, add salt and pepper to taste. 

Assemble your sandwich with the ingredients listed and enjoy! 

This sandwich is the perfect pick-me-up during the summer heat, when the last thing you want is hot food. Serve it at a picnic or pack it as a quick lunch on campus — it is truly the ideal aid to satisfy your hunger.