If you are lucky enough to go on vacation to the sea in an almost deserted place, those where there is not, say, a beach bar where you can stop for a salad or a sandwich between a bath and a moment of relaxation, then you will have to organize yourself by bringing from home something tasty to taste on the sand. And what's better than sandwiches stuffed with tasty and delicious ingredients? Quick to prepare, they satisfy everyone's taste because they can be stuffed with only meat, fish or vegetables, for those with vegan tastes. Only condition that they are delicious, to make the lunch break under the umbrella a gourmet moment.

Salt in the sandwich? Better a little

Stopping on the beach and having lunch with the sun at its peak involves a choice of fresh and almost no salt ingredients, to avoid dying of scorching heat. Green light then for salads, tomatoes, cucumbers and peppers. To avoid cold cuts with strong or spicy flavors, such as Calabrian salami, cured ham or speck.

The choice of bread

In this case the taste is really subjective. If you like more sandwiches with oil and various seasonings better opt for a soft type like the Arabic bread or slippers. If you prefer a crunchy taste, choose the francesini, but if you want both the softness and the crunchiness, the ideal bread is the one Sicilian, with so much crumb but with crumbly crust. Now all you have to do is choose the filling.

Sandwich with roast turkey

Slice some Apulian type bread, fill it with lettuce leaves, grilled aubergines and slices of roasted turkey. Repeat the sequence of the ingredients and close with the bread crust. The turkey, among the salamis is undoubtedly the most delicate as a flavor and therefore also suitable for a sandwich under the hot sun.

Sandwich with marinated anchovies

For this sandwich you can use Sicilian bread. Take lettuce leaves, put them in a bowl and season with oil, salt and pepper. Slice a beef heart tomato, add it to the lettuce and then stuff the sandwich. Add some anchovies marinated in oil and lemon and a few leaves of basil before closing.

Sandwich with carrots and chicken

A balanced combination that will appeal to children too. First grilling a chicken slice and seasoning with oil, salt and oregano. Spread on a slice of soft bourguignon sauce, add the lettuce, the chicken slice, the julienne carrot, salt and pepper and close.

Sandwich with omelette

Prepare an omelette with an egg, some grated Parmesan, chopped basil and a pinch of salt. Meanwhile melt two slices of smoked scamorza cheese. Cut the courgettes into julienne strips and season with oil, pepper and a dash of lemon juice. Make the sandwich with the omelette, the seasoned courgettes and lastly the melted scamorza slices.

Shrimp and carrot sandwich

Choose soft bread for this proposal and toast it. Brown the prawn tails in a little oil for five minutes. Cut the carrots into julienne strips and season with oil, salt and pepper and stuff the sandwich with the prawn tails, a thinly cut fennel, carrots and a tablespoon of curry sauce.

Panino con smoked sword

Take a yellow pepper, close it in a paper bag and place it in the oven at 150 ° for about twenty minutes. Then peel it and cut it into strips. Season the pepper with oil and a clove of garlic and leave to macerate for half an hour. In the meantime prepare the sandwich: put the slices of smoked sword, a few rocket leaves, the pepper flaps and close with more rocket.

With ricotta and tomatoes

Mix the ricotta cheese with chopped basil leaves and a drizzle of oil. Meanwhile, drain the slices of sun-dried tomatoes in oil; spread the ricotta with basil on the bread, add the dried tomatoes, the pitted Taggiasca olives and close.

Sandwich with zucchini and provolone cheese

Cut the courgettes lengthwise, grill them and then season them with salt, oil and a clove of garlic. Leave them to soak for 30 minutes and in the meantime slice the provolone. Take a mixed cereal sandwich and fill it with the courgettes, slices of provolone and fresh mint leaves.

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