Here is an international festival of quick-and-easy, absolutely delicious sandwich ideas that are a snap to make, travel well, and deliver summertime satisfaction on picnics or outings of all kinds.

Recipes combine fresh seasonal vegetables and other unique ingredients—including leftovers—to make tasty and versatile treats great for day-camp lunchboxes, long hikes, or elegant romantic getaways for two!

Use these ideas as jumping-off places for your own creativity. And keep sandwiches in mind when you cook: Leftovers from the grill or the frying pan make great sandwiches the next day.

1. French Peasant Loaf
Cut crusty French bread or baguette in half lengthwise, brush with olive oil or butter, and fill with thin slices of Gruyere cheese, a sprinkling of fresh thyme leaves, mesclun salad greens, salt and freshly-ground black pepper to taste.

2. Crunchy English Garden Rolls
Slice tender white rolls in half, slather with mayonnaise or soy-mayonnaise, and fill with thinly-sliced radishes, thinly-sliced English cucumber, chopped scallions, watercress, and fresh or dried dill.

3. Hearty Tuscan Grill
Fill wholegrain bread or rolls with leftover grilled vegetables—bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Drizzle with olive oil and fresh herbs.

4. Fruit Nut Delight
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.

5. Asian Surprise
Saute onion, celery, garlic, ginger, and Asian greens (Chinese cabbage, bok choy, etc.) in oil and soy sauce until tender. Add to inside of a pita spread lightly with peanut butter.

6. Calcutta Half-Moons
Spread one half of a chapati or other Indian soft bread, flatbread, or pita with egg salad to which you have added curry powder to taste. Add lettuce and fold in half to serve.

7. Middle Eastern Peace Bagels
Spread halved bagels with cream cheese and store-bought hummus or baba ghanouj, thinly-sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds.

8. Power House
Place the following on a whole-wheat roll—mayonnaise, sliced Monterey Jack cheese, alfalfa sprouts, sliced tomato, and a sprinkling of dried parsley, sage, rosemary, thyme, basil, and oregano.

9. Mexican Wrap
Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap.

10. Portobello Sandwich
Slice leftover grilled or pan-fried Portobello caps (see Portobello Burgers in this issue!), toss with barbecue sauce or pesto mayonnaise, and add to your favorite bread with your choice of suggested toppings.