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It’s really summer, isn’t it? In the summer, a sandwich is a simple meal to have for lunch or dinner, unless you’re a meat and potatoes with lots gravy person. A sandwich saves time and energy on a hot, muggy, summer day. Add a salad or a fresh fruit, a tall glass of iced tea or a cold beverage of your choice, a dish of ice cream or sherbet and you have a real meal deal.

Sandwiches go by many different names. A New York deli is said to be the originator of the “grinder” or submarine sandwich, thank you very much. Hoagies, tortillas, pitas, hamburger and hot dog buns, Kaiser rolls, varieties of breads such as French, pumpernickel (which is one of our favorites) Vienna, seven grain, Russian rye, Swedish rye, what, English muffins or popovers can take the place of plain white bread for many types of sandwiches.

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BACON PROVOLONE CHICKEN SANDWICHES
4 chicken breasts
1 t. poultry seasoning
1 T. olive oil
4 Kaiser rolls, split
8 strips bacon, cooked and drained
4 slices provolone cheese
8 romaine leaves, or iceberg lettuce if you prefer
1 small onion, sliced
1/4 c. mayo

Flatten chicken to 1/4 inch thickness, sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until juices run clear; drain. Do not overcook.
On roll bottoms, layer bacon, chicken and cheese. Broil 4-6 inches from heat for one to two minutes or until cheese is melted. Watch closely so the cheese doesn’t bubble. Top with lettuce and onion. Spread with mayo over cut side of roll tops; replace tops. Serve immediately. Makes four servings.

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EASY MEATBALL SANDWICHES
1-16 oz. pkg. frozen meatballs
1 medium sweet red or green pepper, cut in thin strips
1 small onion, cut in thin strips
1 T. canola or olive oil
2-1/2 c. spaghetti sauce
6-six inch hoagie buns or French bread rolls
1/2 c. finely shredded mozzarella cheese

Prepare meatballs according to package directions. Meanwhile, cook pepper and onion strips in oil, in a large skillet, over medium heat for eight to 10 minutes or until crisp tender, stirring occasionally. Add meatballs and spaghetti sauce to veggies. Cook, uncovered over medium low heat until heated through. To serve, cut bread in half horizontally to within 1/2 inch of one side. Remove small amount of soft center from bottom and top of each bun. Place equal amount of meatballs with sauce mixture on bottom half of each bun or roll. Sprinkle with cheese and close sandwich. Makes six servings.

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This sandwich is one of my favorites. The coleslaw mix is a great change from just shredded lettuce.

HONEY MUSTARD HAM AND SWISS SANDWICHES
3 T. honey mustard dressing
8 slices of pumpernickel bread
1-1/2 c. coleslaw mix
4 slices Swiss cheese
4 slices ham

Spread very thin layer or dressing on each side of bread slice. Fold in remaining dressing to coleslaw mix. Layer cheese slice, coleslaw mixture and ham between bread slices. Cut each sandwich in half. Serve immediately or wrap each sandwich in a plastic wrap. Refrigerate until serving time or up to four hours. Makes four sandwiches.

Thought for the Day: The pessimist complains about the wind; the optimist expects it to change, the realist adjusts the sails!

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