(ARA) - On the islands of Hawaii, its translation is “mamaka kaiao.” On the mainland, it’s a summer staple for any picnic, afternoon outing or family gathering. In Hawaii, it’s often served with fresh mahi mahi or kalua pork. On the mainland, it’s often ordered with ham and cheese or peanut butter and jelly. The item in question, of course, is the sandwich.

Why the references to Hawaii? Once dubbed “The Sandwich Islands” by early British explorers paying homage to The Earl of Sandwich -- the English lord for whom the dish is named -- Hawaii holds a special place in its history for this kitchen classic.

Most mainland historians and foodies alike won’t be sandwich sampling this summer from beachfront bungalows on the “Sandwich” isles, but King’s Hawaiian has created a few easy and tasty summer sandwich tips and recipes to bring some exotic flavors into your kitchen, seasonal party or dinner table.

The following are some tips for savvy sandwich creation:

* Avoid S.S.S (soggy sandwich syndrome). If you’re preparing sandwiches well ahead of time, consider placing a slice of cheese or bed of fresh baby spinach or lettuce on the bottom slice of your bread (before the meats and toppings). The cheese and greens will absorb the moisture from your other sandwich elements and prevent the bread from getting mushy.

* Make a Must-Go. While a simple concept, sandwiches lend themselves to great culinary creativity with leftovers. Meatloaf, turkey meat and pork roast are among many entrée’ items that work well as a base ingredient for tasty summer sandwiches.

* Go Continental! Give your sandwiches some international flair with special spreads. Consider adding sesame oil or black bean sauce for Asian tastes. To add a Mediterranean element, consider mixing capers with your mayonnaise. And to bring the perfect touch of aloha to your sandwich-loving palates, consider pineapple rings as a topping.

* Get Saucy. If your sandwich fillings are especially saucy (e.g. barbeque chicken, kalua pork), consider toasting the bread. Hint: King’s Hawaiian bread is excellent for heavy sandwiches when toasted. Lightly brush both sides of the King’s Hawaiian bread and briefly place it on a grill or skillet until golden brown for an interesting addition to your sandwiches.

The following sandwich recipes offer quick dining solutions that will make some exotic additions to you summer meals:

King’s Hawaiian Grilled Flank Steak Sandwich with Blue Cheese Crumbles

4 (1 inch thick) center slices of King’s Hawaiian Sweet Bread

1 pound flank steak

4 large Greenleaf lettuce leaves, washed and dried

1/3 cup (2 ounces) blue cheese crumbles

Blue cheese dressing, optional

Season steak with salt and pepper to taste. Grill over high heat until desired doneness is reached. Slice very thinly against the grain.

Place lettuce leaves on each of the four pieces of grilled bread. Pile thin slices of flank steak on lettuce leaves. Sprinkle with blue cheese crumbles. Drizzle with prepared blue cheese salad dressing, if desired. Serve open faced.

NOTE: For garden fresh flavor, dice fresh tomato and red onion and sprinkle over top of sandwich.

Makes 4 servings.

King’s Hawaiian Grilled Aloha Ham Sandwich

4 (3/4 inch) center slices King’s Hawaiian Sweet Bread

8 slices (4 ounces) Cheddar cheese

6 ounces shaved deli ham

4 slices canned pineapple, drained

Place 2 slices cheese side by side on 2 slices of bread; top with ham. Layer 2 pineapple slices side by side over ham, then remaining cheese. Top with 2 bread slices.

Cook over medium heat on grooved stove-top grill until cheese is melted, turning once.

Cut each sandwich in half; serve hot.

Makes 2 servings.

In addition to these sandwich solutions, many other delicious recipes can be added to enhance your family gatherings and summer festivities. Additional recipes and information on where to find King’s Hawaiian bread and rolls is available at: www.kingshawaiian.com.

Courtesy of ARA Content

SIDEBAR:

King’s Hawaiian Super Party Sandwich

1 loaf King’s Hawaiian Sweet Bread

4 to 5 leaves green leafy lettuce, patted dry

4 slices tomato

4 slices each, American cheese and Provolone cheese
1.5 pounds (24 ounces) assorted thin-sliced deli meat (turkey, ham, roast beef)

1 each, red and yellow peppers, sliced into 1/4 horizontal pieces

Slice bread crosswise into two pieces being sure to leave bottom half thicker than the top to support the weight of the filling. Layer the ingredients starting with lettuce, then tomato slices, cheese, deli meat, and finally the peppers. To serve, slice the sandwich in a pie-like fashion into quarters, then into eighths. Insert sandwich toothpicks to hold pieces together.

Makes 8 servings.

King’s Hawaiian Teriyaki Rib Eye Sandwich with Pineapple Salsa

8 1/2-inch slices King’s Hawaiian Sweet Bread

4 1/4-inch thick rib eye steaks, approx. 1 pound total

1 cup prepared teriyaki sauce

1 pint fresh deli salsa

1/4 fresh whole pineapple, peeled, cored, chopped

1/4 cup olive oil

1 cup fresh baby spinach, washed and dried

Marinate steaks in teriyaki sauce a minimum of 30 minutes, maximum of 2 hours, under refrigeration. Meanwhile, prepare a hot fire. Combine salsa and pineapple. Set aside. Brush bread slices with olive oil and grill until both sides are toasted and golden brown, 3 to 5 minutes total. Remove steaks from marinade and grill 1 to 2 minutes on each side. Discard excess marinade. Divide spinach and place on the four pieces of toast; top with a steak. Divide salsa among sandwiches; top with remaining slice of toast. Slice sandwiches in half and serve immediately. Yields 4 sandwiches.