Don’t heat up the kitchen if you don’t have to. Instead, make these no-cook classics on hot, lazy summer days. They’re all we need in the South to enjoy a meal with family and friends – cool, delicious, and simple to make without standing over a stove.
Three ingredients – tomato, bread and mayonnaise – make a meal that’s become a legend. Use any bread, but soft white sandwich bread is a tradition in itself.
All you need is a long baguette or New Orleans style French bread and your favorite deli meats and cheeses. Dress with Blue Plate Mayo, of course.
Deli roast beef, greens and a creamy horseradish spread make easy pinwheel sliced wraps – just roll, chill and slice.
Born from the Gulf Coast tradition of making something delicious from the day’s catch, this chilled smoked fish dip never goes out of style.
This Southern favorite is perfect for spreading, scooping and snacking. Layer it on bread with sliced onions and Creole tomatoes for a satisfying sandwich.
Shrimp season starts along the Gulf Coast in May or June, and we are here for it with the perfect shrimp dip (or sandwich spread) recipe for using up leftover shrimp from a seafood boil. Or grab already-boiled Gulf shrimp from the grocery.
Guacamole gets a Southern upgrade that makes it a tasty meal on toast with a slab of Creole tomato, or with chips.
Dill and cucumber are so fresh and cool for summer lunch, along with a sandwich or as the whole meal.
When rich, juicy Creole tomatoes are falling off the vine, pair them with cucumbers and feta every time.
Leftover ham or thick-cut deli ham, creamy mayonnaise and spicy chow chow. It doesn’t get more Southern – on a bed of greens, with crackers or piled on sandwich bread.