This Jamaican-inspired jerk burger is made with juicy beef patties seasoned with hot jerk paste, melted pepper jack cheese, grilled fresh pineapple, red onion, lettuce, and sweet-spicy mango habanero pepper jelly. It’s a bold summer burger recipe with heat, sweetness, and just enough resort-vacation energy to ruin regular burgers.
Ina Garten’s Tuna and Hummus Sandwiches pair creamy, garlicky hummus with bright, briny tuna salad for an easy open-faced lunch. Celery, onion, cornichons, lemon, Dijon, and radish add crunch and sharpness, while the hummus keeps everything rich without making the sandwich feel heavy.
These Sweet and Spicy Tuna Melts are inspired by a childhood memory: tuna salad with sweet French dressing. Recipe testing helped fine-tune the balance of flavors — sweet French dressing, spicy serrano, crunchy celery, and bright lemon zest – topped with quick-pickled shallots and your choice of American or sharp white cheddar.
Calvin Eng’s FFLT (Fried Fish, Lettuce, Tomato) Sandwich is a fried fish sandwich turned all the way up. Pillowy milk bread buns, ginger-scallion tartar with Kewpie mayo and pickled mustard greens, and a shatteringly crisp beer-battered fillet make this a bold, homemade upgrade to the drive-thru classic.
yesha Nurdjaja’s chicken salad takes a familiar classic and makes it sing. Poached chicken, mayo, and Dijon get brightness from grated carrot, dill, lemon zest, and serrano, then finish with za’atar pickled red onions for a sharp, balancing bite. Creamy, crunchy, and perfect on toasted sourdough.
The standout recipe from Irene Yoo’s Soju Party is the Grilled Kimcheeze — a golden, melty grilled cheese stuffed with caramelized onions, sautéed kimchi, diced plum tomatoes, and a mix of Kraft Singles and sharp cheddar. This Korean twist on a comfort food classic proves kimchi and cheese are a match made in heaven.
Deb Perelman’s crispy oven–pulled pork is everything you want in a summer sandwich—smoky, sweet, tangy, and melt-in-your-mouth tender. After hours of slow roasting and basting, the pork is shredded, piled onto soft buns, and finished with a refreshing cabbage slaw. Pure Smitten Kitchen magic.
This Tomato Toast with Calabrian Mayo is summer on a plate – crispy olive-oil-fried sourdough, creamy Duke’s mayo spiked with fiery Calabrian peppers, and juicy heirloom tomatoes. Finished with flaky salt and chives, it’s the perfect balance of crunchy, creamy, spicy, and sweet. An easy, irresistible August recipe you’ll crave all season.