August is National Sandwich Month, so get ready with some sandwich ideas from

Fried Grouper Sandwich

4 (6 oz.) grouper fillets

2 large eggs

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 cup all-purpose flour, seasoned with salt and pepper to taste

Cornmeal for dredging the fish

Vegetable oil for deep-frying the fish

Leaf lettuce

2 tomatoes, sliced thin

8 soft sandwich rolls, split

Beat together eggs, salt and cayenne in a shallow dish.

Place flour mixture and cornmeal in separate shallow dishes.

Dredge each fillet in flour mixture and dip in egg wash.

Dredge fillets in cornmeal last.

In a deep fry pan, heat 1 inch of the oil to 375 degrees.

Fry the fillets in batches for 2 to 4 minutes on each side, or until browned and cooked through.

Transfer fillets to paper towels to drain.

To serve, layer the lettuce, tomatoes, and fillets on the sandwich rolls. Serves 4.

Crispy Peppered Bacon and Avocado

6 peppered bacon slices

5 Tbsp. mayonnaise

3 Tbsp. fresh garlic chives, chopped

2 Tbsp. fresh Florida dill, chopped

1 firm-ripe Florida avocado (8 to 10 oz.)

1 tsp. fresh lemon juice

4 slices whole-grain bread, toasted

1/2 cup Florida sprouts

Stir together mayonnaise, garlic chives, dill, and salt and pepper to taste in a small bowl.

Cook peppered bacon in a 12-inch heavy-bottom skillet over medium heat, turning occasionally, until crispy, then transfer to paper towels and allow to drain.

Halve, pit and peel Florida avocado, then slice lengthwise onto a plate.

Squeeze lemon juice over avocado slices to prevent browning.

Assemble sandwiches on favorite bread with toast, herb mayonnaise, avocado, peppered bacon and sprouts, seasoning with salt and pepper. Serves 2.