Not Your Average Sandwich

June is the season for sandwiches—an entire well-balanced meal wrapped into one neat package, perfect for picnics, class reunions, to tote to the beach, lunch at your desk, deck or poolside.

Serve sandwiches with tortilla and corn chips, or rosemary and olive oil baked potato slices. Add a tall pitcher of “sun” tea, lemonade or pour a glass of chilled sauvignon blanc, and a pretty bowl of your favorite fresh fruit to complete this seasonal meal.

For best results, start with quality ingredients and then let your imagination and taste buds guide you. Bon picnic appétit!

Turkey Club Sandwich(For 2 sandwiches)4 ounces fresh roasted turkey breast, thinly sliced

4 thin slices Canadian bacon, cooked crisp

4 thin slices beefsteak tomato

4 slices romaine lettuce, washed and patted dry

4 to 6 thin slices whole grain wheat bread, toasted

2 tablespoons snipped chives

For the dressing:

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon sweet pickle relish

1 teaspoon ketchup

Splash lemon juiceTo prepare:Whisk together the mayonnaise, mustard, pickle relish, ketchup and lemon juice in a small mixing bowl.

Taste and adjust the seasonings.

Place the toast on a flat surface (I use only two slices of bread—a classic club has three).

Place a leaf of lettuce on the bread.

Spread a thin layer of dressing on the lettuce.

Top with 1 to 2 ounces of turkey slices, a little more dressing, tomato slice and snipped chives.

Top with bacon slice, a little more dressing, a lettuce leaf and the final slice of toast.

Place four toothpicks toward the center to hold the sandwich together.

Cut the sandwich into quarters and serve at once.Scampi And Avocado Sandwich(Makes 2 sandwiches)6 large shrimp, cleaned and patted dry

2 teaspoons olive oil

1 large clove garlic, minced

1/2 Haas avocado, sliced thin

Juice of 1/2 lemon

Freshly ground black pepper, to taste

4 thin slices red onion

2 tablespoons fresh cilantro, chopped, to taste

2 large red leaf lettuce leaves, washed and patted dry

4 slices black whole grain bread, thinly sliced

1 teaspoon unsalted butter, softTo prepare:Coat the bottom of a small skillet with olive oil over high heat.

Add the shrimp.

Sprinkle with a pinch of sea salt.

Sauté, shaking the pan or turning the shrimp over often until they change from translucent to opaque and pink, about 3 to 4 minutes.

Add garlic when the shrimp are nearly done.

Reduce heat.

Cook, shaking the pan constantly, until the garlic is softened and translucent, about 1 minute.

Remove from skillet.

Let cool to room temperature.

Slice the avocado thinly.

Roll in lemon juice to prevent discoloring.

Season with salt and pepper, to taste.

Slice each shrimp horizontally into halves, or thirds, using a thin sharp knife.

Place the slices of bread on a flat surface.

Spread a thin layer of softened butter on the inside of each slice.

Place half a lettuce leaf on the buttered bread.

Add the sliced shrimp, avocado, chopped cilantro, two slices of onion.

Close the sandwich.

Cut into halves by cutting diagonally from one corner of the bread to another.Tempeh Wraps With Lemon Sesame DressingAdapted from a recipe by Andrea Beaman(Makes 6 wraps)6 large collard leaves, steamed until soft

6 ounces tempeh, cut into 1-inch-wide strips

1/4 cup shoyu, or soy sauce

2 tablespoons maple syrup

1 cup water

2 cloves garlic, minced

1 inch ginger, peeled and minced

For the dressing:

1/3 cup toasted sesame oil

2 tablespoons maple syrup

Juice and zest of one large lemon

3 tablespoons shoyu

1½ cups Mesclun greens, washed and spun dryTo prepare:Whisk together shoyu, maple syrup, water, garlic and ginger in a small mixing bowl.

Lay the tempeh in a large skillet over high heat.

Cover with the shoyu mixture.

Bring to a boil.

Cover the pan.

Reduce heat and simmer, about 20 to 25 minutes.

Bring to room temperature.

Place the collard leaves in a large skillet or steamer.

Steam until they are soft, but not falling apart, about 20 seconds, depending on the age of the greens.

Whisk the sesame oil, maple syrup, shoyu, zest and juice of one lemon in a small bowl.

Lay the collard green leaf on a flat surface.

Place one strip of tempeh at the bottom of the leaf.

Add mesclun greens and 2 teaspoons lemon sesame dressing.

Roll up, as if you were making a burrito.

Serve with organic grape tomatoes and sliced cucumbers.