Cool and simple, a great sandwich can fit the bill

National Sandwich Month is being celebrated this month, which seems like an appropriate time to honor the humble sandwich. Still too hot to want to turn on the oven, August calls for cool, easy-to-make weeknight meals. But, the start of after-school activities also requires a need for filling supper choices.

Sandwiches — and salads, too — seem to fit the bill for both of those requirements. Do think beyond the standard peanut butter and jelly sandwich. More elaborate sandwiches, with ingredients that might require some stove-top cooking, are a good choice for weekend activities.

Labor Day will be fast on the heels of August. It’s being observed this year on Sept. 1, and sandwiches and salads also seem like a good bet for get-togethers during the three-day holiday weekend. And, then there’s the start of football season with tailgating.

Regardless of your reason for celebrating during the last days of summer, wow family and guests with sandwiches from chef Emeril Lagasse, who has put together a collection of his favorite sandwich recipes from his restaurants on the website emerils.com/tags/national-sandwich-month.

Among them are a sandwich made with crisp-fried veal cutlets slathered in a homemade tomato sauce and covered in melted mozzarella and Parmesan cheese and a BLT made with a shrimp rémoulade that can be prepared a day in advance.

Or, try a grilled corn and zucchini quesadilla from Estrancia Winery Ambassador and “Top Chef” judge Gail Simmons, who has created seasonal recipes to pair with her favorite wines.