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Sometimes the perfect summer meal is a delicious sandwich. Here are three sophisticated sandwiches for a great picnic, lunch at the cottage or just for a glorious, tasty treat. All sandwiches can be made on your bread of choice, the only caveat being that the bread should not overwhelm the ingredients. By omitting the bread, the fillings also make good salads.

WILD MUSHROOMS,

CARAMELIZED ONIONS

AND GOAT CHEESE

A delicious vegetarian sandwich that is also an excellent panini. You can substitute portobellos for the wild mushrooms, but grill or roast them instead of sautéing them.

What you need

Onions:

2 tablespoons olive oil

1 large Spanish onion, halved and thinly sliced

Salt and freshly ground pepper

1 tablespoon balsamic vinegar

1 teaspoon granulated sugar

Mushrooms:

3 tablespoons olive oil

12 ounces mixed wild mushrooms, sliced

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 teaspoons lemon juice

Salt and freshly ground pepper

1 teaspoon truffle oil, optional Sandwich:

1 square focaccia bread

2 tablespoons olive oil

6 ounces soft goat cheese

1 small head frisée lettuce

What you do

Heat oil in a skillet over medium heat. Add onion slices and season with salt and pepper. Sauté for three minutes or until softened.

Turn heat to low, stir in balsamic vinegar and sugar and sauté for 12 minutes longer, stirring occasionally or until onion slices are a browned, thick mass. Reserve.

Add oil and mushrooms and sauté for two minutes or until almost cooked. Add garlic and thyme and sauté for two to three more minutes or until mushrooms are cooked through and liquid has disappeared. Remove from heat, sprinkle with lemon juice and season with salt and pepper. Drizzle in a little truffle oil.Cut focaccia into four pieces, and split each piece open. Drizzle olive oil over slices. Top one side with mushrooms, onions and dot on goat cheese. Add frisée lettuce. Place second side on top and press down. (If making a panini then place on griddle and press down, cooking until filling is hot. Flip over onto second side.) Serves 4.

SEARED TUNA, GRILLED

LEMON, SHAVED FENNEL

WITH GARLIC AIOLI

A marvellous open-face tuna sandwich that bears no relationship to tuna salad. Substitute salmon for the tuna if you like. Grill or toast the bread to make the sandwich easy to pick up.

What you need

12 ounces fresh tuna

2 tablespoons olive oil

Salt and freshly ground pepper

1 lemon, cut into ¼-inch slices

1 teaspoon sugar

½ small fennel bulb, trimmed

Salt to taste

Garlic aioli:

½ cup mayonnaise

½teaspoon chopped garlic

2 teaspoons lemon juice

4 slices sourdough bread or 4 buns

What you do

Preheat grill to high. Brush tuna with olive oil and season well with salt and pepper. Grill tuna for about one to two minutes a side, or until outside of tuna is cooked and inside is rare. Cool and slice.

Sprinkle lemon slices with sugar and grill for two minutes a side or until browned. Cut in half. Slice fennel bulb paper-thin with a mandolin or potato peeler.

Season with salt and allow to sit for 15 minutes or until slightly softened.

Combine mayonnaise, garlic and lemon juice. Spread bread with garlic aioli, top with sliced tuna, fennel and grilled lemon. Serves 4.

CHICKEN, AVOCADO,

HERB MAYONNAISE

AND ICEBERG LETTUCE

A kind of a Cobb salad on bread. The green herb mayonnaise is superb on the sandwich but also as a dip or a condiment with salmon or chicken (fresh herbs are available everywhere right now).

Grilled chicken has the most flavour, but you can also use leftover or poached chicken. Chicken thighs are juicier, but breasts are fine.

What you need

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 pound skinless, boneless chicken thighs

Salt and freshly ground pepper

4 slices pancetta or bacon

Green Herb Mayonnaise:

2 tablespoons chopped basil

2 tablespoons chopped mint

2 tablespoons chopped Italian parsley

¼ cup chopped green onions

1 cup chopped arugula leaves

1 tablespoons lemon juice

2 avocados

½ cup mayonnaise

1 baguette or 4 rolls

2 cups shredded iceberg lettuce

What you do

Preheat grill to high. Combine olive oil and mustard and rub onto chicken thighs. Season chicken with salt and pepper and grill for three to five minutes a side, or until cooked through.

Set aside to cool. Fry pancetta slices in a skillet over medium-low heat until crisp, about five minutes. Drain on paper towels.

Combine basil, mint, parsley, green onions, arugula, lemon juice, ½ an avocado and mayonnaise in a food processor. Season well with salt and pepper. To store, press plastic wrap into the surface to keep it from discolouring.

Thickly slice chicken. Peel and slice remaining avocados. Cut baguette into four lengths, and slice each section in half, lengthwise.

Toast bread if desired. Spread herb mayonnaise on both sides of each baguette. Cover bottom side with iceberg lettuce, chicken, avocado and one slice of pancetta. Press the top half down firmly on top. Serves 4.

lwaverman@globeandmail.com