Last week as we grappled with record high temperatures, my friends keep asking for meal ideas that will keep them out of the kitchen.

And one that we always seem to ignore is the classic handheld meal, a great sandwich. Although we seem to have relegated the idea of a sandwich as one to enjoy when eating out at fast casual or fast food restaurants, sandwiches can be a great idea for home menus.

Well-crafted sandwiches are a boon for home chefs.

They can combine favorite foods in portions that won't destroy a diet. They are also easy to make and simple to serve. Think about some sandwich combinations that might be perfect for a Sunday supper platter. If you make two or three varieties with ingredients your family loves, add a green salad, potato salad or coleslaw, you've got the basis for a lovely relaxed Sunday evening without heating up the kitchen. It may seem like cheating, but I hope you find a new family tradition for hot Sunday evenings.

There are the old standbys of ham and Swiss cheese on rye bread, chicken or egg salad on toasted wheat bread, or even bacon lettuce and tomato on sturdy white bread.

If you want to make things fancier, think about using other ingredients—like sliced roast pork with paper-thin slices of onions and peppers on crusty French bread with Dijon mustard or even a combination of cold veggies in a pita pocket.

If your family likes beef, maybe sliced roast beef with blue cheese, ripe tomatoes and mayonnaise on dark pumpernickel will be your fancy. Try the old Thanksgiving theme for a hearty change, with roasted turkey, cranberry sauce and lettuce on onion rolls.

If you want to add one easy hot sandwich, try an open-faced tuna melt with sharp cheddar on hearty rye. It's easy to put together and broil at the last minute in the oven or toaster oven without heating the whole kitchen up for too long.

After years in high volume kitchens, there are a few simple rules to follow when constructing any sandwich that you may want to keep in mind.

First is to be sure the bread doesn't get soggy. That means using barriers between the bread and any wet ingredients—like cheese, butter or mayonnaise between bread and tomatoes, onions or pickle slices.

Second is to be sure your ingredients will hold together—don't overstuff the bread or use too much of one ingredient which may start slipping out the edges.

Third is to assemble the sandwich with an eye toward how it will hold. For instance, a roasted pork sandwich with onions and peppers on hearty French bread may actually get better if you make it early in the day and put it under a brick in the refrigerator for a few hours so that the flavors meld together. If you are using lettuce and tomatoes in the sandwich, however, you may want to make them just before serving them so that the juice from the tomatoes doesn't end up leaking into the bread.

Finally, pick combinations that sound good to you or that you know your family will like. Some people would love turkey and provolone with coleslaw and Russian dressing on a Kaiser roll. Others might hate the idea. It's all about what you like and how you think it fits together.

The possibilities are endless, and can easily be satisfied with a quick trip to a quality deli counter near you. Just remember, the idea of a Sunday sandwich supper is to enjoy a break from a hot stove and to spend a bit more time with family and friends. Here are two of my family favorite sandwiches you may want to try. The recipes are for one serving but can be easily multiplied for more.

The Blue Baron

1 Tablespoon mayonnaise
1 Tablespoon Roquefort, Blue or Gorgonzola cheese crumbles
2 slices dark pumpernickel bread
4 slices ripe homegrown tomato
2 lettuce leaves, washed and dried
4 ounces thinly sliced roast beef

Spread the mayonnaise on the two slices of bread. Sprinkle the cheese over the mayonnaise. On one slice of bread, layer the lettuce, tomatoes and roast beef (in that order.) Top it with the other slice of bread. Enjoy.

Terrific Tuna Melt

2 slices hearty bread (we like rye, but any good quality bread will work.)
4 ounces tuna, drained and chopped finely
1 Tablespoon minced dill pickle (optional)
1 Tablespoon minced onion (optional—you can also use celery if you prefer)
1 Tablespoon mayonnaise
2-4 slices sharp cheddar cheese (you want enough cheese to completely cover the open-faced sandwiches.)

First, toast the bread lightly. While it is toasting, combine the tuna, pickle, onion and mayonnaise together to make a fairly smooth salad. Take the toast slices and cover each with the tuna mixture. Cover the tuna completely with cheese. Broil or toast the sandwiches until the cheese is hot and gooey. Serve immediately.