It's time we embraced the 'beach sandwich'

From aperitivo snacks to the cucumber salads that have reigned over my office lunches in 2024, TikTok has brought some incredible food concepts to my life.

But there's one that's truly captured my imagination this year: the beach sandwich.

Obviously, taking food to the beach isn't a novel idea. What I'm talking about here is a ritual among food creators who assemble a large, densely-packed, Italian deli-worthy sandwich as part of their beach-day preparations.

This isn't your classic Vegemite sambo on sliced bread. A beach sandwich is a little fancy – and undeniably hefty.

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Think: a crusty ciabatta, focaccia, sub or baguette loaded with flavourful delicacies like meats, cheese, olives, tomatoes, pesto, pickles, whatever takes your fancy.

As Samantha Maxwell of Paste magazine puts it, "It's hearty, it's handheld and it's guaranteed to keep you full even after hours of swimming (or napping)."

I was introduced to the concept by popular American TikToker Hailee Catalano, who's made an art form of the beach sandwich.

During each US summer, I watch, salivating – from my freezing Sydney home – as she builds enormous, ambitiously-layered, juicy, delicious-looking sambos, before wrapping them up in butcher's paper and heading off to the beach.

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Now summer is upon us Aussies, it is my intention to embrace the gourmet beach sandwich. Sure, you can buy kiosk snacks, but I like the idea of the homemade ritual and arriving at the beach safe in the knowledge my tasty treat is sorted.

So. What makes a perfect beach sandwich?

Bread with heft

Judging by the videos I've seen, one thing is clear: regular sliced bread ain't gonna cut it for your beach sambo.

You need something that's going to last, that'll survive being shoved in a bag and toted around, that's going to hold the fillings, and that'll resist the dreaded sog-factor – which explains why hardy, crusty breads like ciabatta and baguettes seem to be the go-tos.

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Artful layers

Speaking to Food52, Catalano says she subscribes to "substantial layers of thinly sliced items", often using a mandolin to get her fillings uniformly paper-thin.

There's no ultimate recipe for a beach sambo, but sliced deli meats, veggies – including jarred or preserved delights like pickles, artichoke and olives – cheese and salad greens are reliably popular choices. Many swear by adding potato chips for crunch.

Meat isn't an essential and, of course, if you are including it, make sure you either eat your sambo early in your beach trip or pop it in an Esky or cooler bag with ice packs to keep it safe in the heat. Our Aussie sun is brutal, and food poisoning is nobody's aim here.

Judicial choice of condiment/s

What does seem to be a non-negotiable is the use of condiments – mayo, pesto, mustard, dip, hot sauce, you name it – to avoid a dry bite.

In Paste, Maxwell suggests picking just a couple of condiments, aiming to add "fat and brightness" but not so much moisture that the sandwich gets soggy.

While it seems everyone has their opinion on what makes a perfect beach sandwich, there's one uniting fact: knowing it'll be eaten immediately on arrival at the beach, despite all good intentions to wait.

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