Summer Sandwiches for Every Occasion

Image via Complex Original

We prefer our lobster rolls with a light coating of lemony mayonnaise, some finely chopped celery for crunch, and Boston lettuce to keep the bun from getting soggy. Get the recipe on Food52.

This dish is bright and savory from the bagna cauda, rich from the avocado, filling from the egg, and comforting from the oil-slicked toast. Which is to say: It is everything we want in life. Get the recipe on Food52.

It's nothing fancy, but two pieces of toast spread with mayo and stuffed as generously as possible with slices of ripe tomato, plus some salt and coarsely ground black pepper—it just gets us every time. Get the recipe on Food52.

This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent and healthy lunch. Get the recipe on Food52.

This grilled chicken sandwich, dressed up with crisp flavors of radishes and farmer's cheese (ricotta's humbler cousin), is hearty enough to withstand even the hottest of summer heats. Get the recipe on Food52.

A dilly, mayonnaisey shrimp sandwich is the classic Norwegian summer food. You can eat it for anytime you like it, anyway you like it. Get the recipe on Food52.

A butter-toasted roll bursting with crab and bound by avocado mayonnaise. Get the recipe on Foo52.

What's not to like about a fried egg and avocado toast? Together, they make a pretty rich combo for your next breakfast or lunch (or dinner). Get the recipe on Food52.

We chose to include both of the optional ingredients—crisp green beans, briny artichoke hearts—and were glad we did. The resulting sandwich was a glorious riot of colors, flavors, and textures. Get the recipe on Food52.

Every component of this sandwich can be prepared a day or two (or more) ahead of time, which makes it perfect for a summer party, or a big messy lunch with friends. Get the recipe on Food52.