8 Healthy Sandwiches to Make This Week

The ingredients for these fresh-tasting sandwiches will keep a few days in a backpack (stash the kale and avocados near the top so they don’t get crushed). Parmesan will last a week if you bring a chunk and grate it as needed. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet, dirtygourmet.com.

“My mom’s concept of egg salad is to incorporate as much herbs as possible,” says Avery Ruzicka of Manresa Bread in Los Gatos and Los Altos, California, about her family’s bright, fresh recipe. For hard-cooked eggs with tender whites and moist yolks, she brings them to a boil in a pan covered with 1 inch water, lets them stand off the heat 7 minutes, then sets them in a bowl of ice water.

The seafood at Loaf & Fish sandwich and taco stand, in San Diego’s Tuna Harbor Dockside Market, varies by the week and seasons, from rockfish to black cod. All of it is sustainably caught by the local fishermen who sell at the market.

For a sandwich rendition of the classic Italian salad, Homegrown Sustainable Sandwich Shop in the Seattle area and San Francisco loads up rolls with cherry tomatoes (such as Sun Gold) and mini mozzarella balls. A thick layer of pesto makes it extra-memorable. The shop wouldn’t reveal how the pesto keeps its bright color when they bake the sandwich in the oven, but we suspect they blanch the herb leaves, as we’ve done here.

Here’s a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.

The vegetables in these sandwiches don’t get soggy as they stand, and the flavors benefit from a little time together.

Time: 1 hour. In the streets of Palermo, Sicily, you’ll find panelle, fried chickpea-flour patties served on a roll. Kevin Sandri of Garden State adds a carrot slaw, salad greens, roasted squash, and spicy aioli for an exceptionally tasty vegetarian sandwich. Here’s our simplified version, broiled and minus the squash.

Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill.