August marks National Sandwich Month, and these easy, on-the-go recipes are perfect for a busy summer’s day.

These recipes have got you covered for breakfast and lunch. Whether rushing to work or packing a to-go lunch for a family beach day, these kitchen creations require little time and effort, keep well and are customizable to fit any palate. Sandwiches come in all shapes and sizes, and these breakfast pitas are the perfect vessel for piling up your favorite ingredients without making a mess.

You can get creative and pile on fresh produce from a local farmers market—they’re hopping this time of year.

National Farmers Market Week is Aug. 6-12, but consumers can grab peak-season produce from their local producers throughout the month.

According to the U.S. Department of Agriculture, there are over 8,700 farmers markets in the U.S., accounting for $514 million in farmers’ direct-to-consumer sales in 2020. It won’t be tricky to find a bustling market near you—there are over 300 farmers markets in Virginia, according to VAFMA.

To find a farmer’s market nearest you, visit the Virginia Grown website or the VAFMA website.

Grab & Go Scrambled Egg Stuffed Pitas
(4 servings)

4 large eggs
kosher salt and black pepper, to taste
1 teaspoon extra-virgin olive oil
1 cup cooked vegetables
½ cup shredded cheese
4 6½ʺ whole wheat pitas, cut in half, and warmed
2 cups chopped lettuce or other leafy greens
¼ cup sauce of your choice (like pesto, salsa or tomato sauce)
2 strips cooked turkey bacon, crumbled

Whisk eggs, salt and pepper in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add your choice of cooked vegetables, and cook until warmed, about 1 minute.

Add eggs, and stir two or three times, cooking until eggs are just set, about 2 minutes. Remove from the heat, scatter cheese over the top, cover with a lid or foil and let them “steam.”

Stuff pita halves with lettuce. Divide the egg mixture evenly, and add to each pita. Garnish with sauce and turkey bacon, if using.

Note: The USDA recommends cooking eggs until the yolk and whites are firm.

—Recipe adapted by the American Egg Board


Turkey Apple Brie Sandwich
(4 servings)

8 slices multigrain bread
1 cup baby spinach
¼ cup red onion, thinly sliced
8 ounces deli-sliced roasted turkey
4 tablespoons honey mustard
1 red apple, cored, cut in half, and sliced
half an 8-ounce wheel of brie cheese, thinly sliced

Lay the bread on a cutting board in two rows of four slices.

On four of the slices of bread, place a small handful of spinach, and top with a few slices of red onion.

On each sandwich, layer on the slices of turkey, and spread 1 tablespoon of honey mustard.

Place the apple and brie on the turkey, and top it off with a slice of bread.

—Recipe adapted by the National Turkey Federation.