The beach sandwiches recipe came to mind when I had to prepare some sandwiches to take to the beach. I opened the fridge, took out a bit of everything I had, and… these delicious sandwiches were born.
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Ideal to take to the beach or for a picnic, I made three versions. Try them and change the ingredients as you like. You’ll see what a great day at the beach with my beach sandwiches!!
We chose baguettes as the bread, but burger buns or milk rolls or even whole grain rolls or loaves to slice thickly and perhaps bring already bruschetta-style to fill on the spot work great too.
You can create variations with roast or grilled vegetables and perhaps vegan mayo for your vegetarian friends, or with cold cuts and cheeses adding fresh salad. The important thing is to dress them at the last minute, so if you bring them already stuffed, don’t add any salt, oil, or mayo until you’re ready to eat, so they’ll stay fresh as newly made.
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Below, you’ll find more recipes for making delicious sandwiches and subs for any occasion, and then as always, let’s discover how to prepare the Beach Sandwiches right after the photo as always!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Beach Sandwiches
- 3 baguette (or long loaf of bread)
- 3.5 oz mixed salad
- 1 carrot
- 1 eggplant
- 3.5 oz latteria cheese (or other cheese of choice)
- 7 oz pork loin (roast or veal with tuna sauce)
- 2 pinches salt
- to taste extra virgin olive oil
- 1 lemon (juice for seasoning the vegetables)
Preparation of Beach Sandwiches Recipe
1-To prepare the beach sandwiches, first of all, even a few days before, prepare the roasted pork loin following my recipe HERE.
Grill the eggplant sliced into half-inch thick slices and let cool.
2- Wash the mixed salad or other salad of your choice, clean the carrot, and slice it very thinly, preferably with the help of a mandoline.
Slice the roasted pork loin*, now cooked and cold from the fridge.
If you have a slicer, use it; otherwise, you can use a smooth, long-bladed knife to slice it easily.
3- Now prepare your beach sandwiches by cutting the baguette or long loaves in half to get 2 sandwiches from each baguette, and then in half again to fill.
First, place some slices of pork loin, then some finely chopped carrots, lightly salt, add mixed salad, and more pork loin slices.4- For the other sandwiches, cut the bread the same way, fill some with grilled eggplant slices, carrots, sliced latteria cheese, and a good amount of mixed salad.
Also prepare some without cheese and with pork loin and grilled eggplant, or one with just vegetables if you have someone in the family who wants to eat vegetarian.
Season your sandwiches lightly with salt as you prepare them; otherwise, if you leave them until the next day, the vegetables will wilt and won’t be fresh anymore.Wrap them in packing paper or in paper bags like those from bakeries.
Secure the paper with a raffia or cotton string and place them in the cooler bag or in the fridge if you prepare them the evening before.
*You can also use English roast beef or chicken fillets, or pork slices with milk.
Beach Sandwiches Variations
You can vary the filling by making one with tuna and vegetables, or eggplant and cherry tomatoes, cooked or raw ham, spread the bread with spreadable cheese.
Never over-season your sandwiches with too much salt or oil so as not to spoil the vegetables.
If you absolutely can’t do without adding oil, bring it in a well-sealed jar inside the cooler bag.
When it’s time to eat the sandwich, open it slightly, add a drizzle of oil, and you’re good to go!!
Other Recipes
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