Beach season has officially hit—which means it’s time bust out the shades, dust off your surfboard (or if we’re being real—boogie board), and get ready for a solid session with the sun. The only thing that can ruin those summer vibes? A bad beach lunch.
If you’re like us, you’ve learned that the sun turns saucy things to soup and soup into something sketchy. Sure, buying is an option, but one can only eat so many fried fish sandwiches before things get weird. With the right sandwich recipe on hand, you can stay on the sand, eat something that hasn’t fully melted into something unrecognizable, and still have enough money for the ice cream truck.
You don’t have to be in sunny California to enjoy this classic. Shredded chicken meets sweet mango, creamy avocado, and crunchy bacon—taking care of sweet and salty cravings at once. The best part? You don’t have to worry about anything hardening or melting or doing something it’s not supposed to do. This trusty wrap holds up well, no matter the weather.
Vegheads, rejoice! No longer do we have to sit and watch our fellow beachgoers down hot dogs and hamburgers while we pick away at a wilting salad. This savory sandwich features smoked paprika and meaty tempeh, though the real hero is the sun-dried tomato pesto. Make a little extra to drizzle on sandwiches and salads that go beyond the beach.
OK, so we can’t be on a Hawaiian beach all the time. But at least we can eat like we’re on one! This wrap is great for summer—savory and sweet, light but filling. Pack in the pineapple, cilantro, and your favorite BBQ sauce, or opt to make it from scratch with the recipe here. Be warned, though: With so much sauce, this wrap can get a little messy, so be sure to wrap it in foil and pack a few napkins.
Having a classy beach party? Pop the prosecco and put this prosciutto picnic sandwich on the menu. Grab a fresh baguette, slice it in half, and load the whole thing with Brie, fig compote, prosciutto, and arugula. Depending on the size of your baguette, you can make four or five sandwiches. And you’ll be astounded by what happens when fig meets pig.
This summer sandwich may be vegan, but it’ll satisfy everyone under the sun. Packed with sprouts, bell pepper, shredded carrots, and a spicy pesto to boot, this is a super-healthy option that tastes pretty damn great.
There’s a lot of pink happening in this sandwich, and we’re OK with it. This sandwich is great for those looking for lighter fare, featuring cold cuts, crispy kale, and a light beet mayo. Give it a little extra crunch with a whole-grain or lightly toasted sourdough.
Yes, this is a thing. And it’s an easy thing too. For minimal prep work, grab frozen falafel and naan from your local grocery store. (It’s summer… you’re allowed.) When the beach day comes, thaw ’em and pack with roasted root veggies, sun-dried tomatoes, tahini and tzatziki sauce, and your favorite agent of spice. (Sriracha will suffice!) If you’re an over-stuffer like us, be sure to roll it up in foil so the contents don’t come tumbling down onto your new bathing suit as soon as you break it out.
Looking for a sandwich with ALL the things? Look no further—this sandwich features grilled (or roasted) veggies, cold cuts, and multiple cheeses. It benefits from a little extra time in the fridge, so prepping it the night before you hit the sand isn’t the worst idea.
If you want to pack a delicious lunch without assembling an elaborate platter (because the ocean is calling and ain’t nobody got time for that), this is a great go-to sandwich. Mash a ripe avocado with chickpeas and combine with scallions, spices, and lemon juice for a creamy base. Dress it up however you want (we suggest tossing in some sprouts, cucumbers, and fresh basil), pack it up, and go.
It’s summer, which means it’s OK to go little crazy with the ‘cados. Get your fix by loading up this sandwich with our favorite green goddesses, along with sprouts, cukes, and a generous layer of goat cheese. Want to beef it up but keep it veg? Add some egg whites. Be sure to wrap this one up and keep it out of the sun so as to prevent it from becoming pure guacamole.
This wrap is the ultimate veggie delight and perfect to tote along to the beach. With sweet potato, beefy portobello mushrooms, and lots of pesto, this wrap somehow packs in ALL the veggies and ALL the flavor. Pack in extra caramelized onions (as one should always do); top it off with Parmesan, cheddar, or ricotta cheese.
Nothing beats biting into a gooey PB&J after a long day in the sun. This AB&J is a sweet new take on our favorite childhood classic, swapping in almond butter for peanut butter and throwing in date-sweetened strawberry jam-packed with crunchy chia seeds. It’s simple, sweet, and downright delicious.
For those who like to go to the beach in the early hours, don’t worry—you get a sandwich too! This breakfast burrito is packed with the good stuff, from breakfast potatoes to super-spicy chorizo, and topped with cheese, avocado, and pico de gallo.
We’re aware that egg salad elicits either pure joy or outright disgust in people. If the latter applies to you, read no further and calmly scroll down to the cheese and meat option below. If you’re an egg salad fanatic, this is a great grab-and-go option. With blue cheese, bacon bits, tomato, onion, and arugula, this cobb-salad-in-a-bun is the perfect way to dress your eggs for a day at the beach.
Let’s be real—if we brought antipasto to the beach, it would either end up a.) covered in sand or b.) in a seagull’s mouth. This flavorful sandwich takes the best components of antipasto and brings them together inside a soft ciabatta roll. We’re talking salami, prosciutto, red pepper, and provolone—slathered in a lemon basil pesto. It seems like a mouthful, but it’ll disappear faster than you think.