J.M. Hirsch, AP Food Editor

When the heat of summer has you ditching cooking in favor of sandwiches, don’t settle for the same old carbs-meat-and-cheese.

Liven up sandwiches the easy way — pick high-flavor ingredients that do the work for you.

Start with the bread. Forget anything that comes out of the bag sliced. Hunks of focaccia, giant slabs of crusty sourdough boule, whole-grain flatbreads and crackly baguettes add way more texture and taste.

Next up, condiments. Don’t be afraid to play alchemist. Start with something simple, such as mayonnaise or mustard, then start mixing things in. Mayonnaise mixed with a dollop of mango chutney makes a tangy and creamy spread.

If your comfort zone calls for more conventional condiments, a fantastic blend can be made from equal parts mayonnaise, mustard and ketchup. Try it with deli sliced turkey and cheddar cheese.

Next up, meats. Many delis sell smoked and peppered versions of all the usual suspects. It’s an effortless way to add flavor.

Better still, go for a rotisserie chicken or precooked ham steaks or turkey sausages. These heartier meats can be much more satisfying than deli slices.

For veggies, think thin. No one wants to bite into a boulder of carrot or half an onion. For ease, check out the bagged, shredded veggies (sometimes labeled as coleslaw mixes) available in most grocers’ produce sections.

Also think cooked. When you have the luxury of planning ahead, slowly saute thinly sliced veggies in olive oil, salt and pepper the night before. These caramelized veggies will be delicious when added (warm or cold) to your sandwich.

Finally, never forget the cheese, one of the easiest ways to add face-slapping flavor. Anything blue or hard (such as Parmesan or pecorino) is a good choice. Extra-sharp cheddar or a soft, herbed goat cheese also are great options.

Still need inspiration? Try these combinations:

n In a food processor, blend mayonnaise with dried cranberries and a splash of hot sauce. Slather that over a halved baguette, then top with smoked deli-sliced turkey breast and provolone cheese.

n Saute chopped dandelion greens (yup, the stuff from the yard, though most grocers have them now, too), with a sliced red onion, minced garlic and diced pancetta. Season with salt and pepper, then heap them onto a flatbread spread with soft goat cheese.

n Toss grated carrots (the sort you buy in a bag) with purchased tzatziki and chopped cooked chicken. Stuff it and some fresh baby spinach in a whole-wheat pita pocket.

Warm smoked salmon and bacon bagel

Start to finish: 25 minutes (5 minutes active)

Servings: 1

1 bagel

1⁄4 cup cream cheese (block-style, not whipped)

2 ounces smoked salmon

1 large tomato

Balsamic vinegar, to drizzle

Salt and ground black pepper, to taste

1 slice bacon, cooked

Heat the oven to 350 degrees.

Halve the bagel crosswise, then spread half of the cream cheese on each side. Top one half of the bagel with the salmon.

Cut a thick slice out of the center of the tomato; reserve the remaining tomato for another use. Place the tomato slice over the salmon, then drizzle it with a bit of balsamic vinegar. Season with salt and pepper.

Top the tomato with the bacon, breaking it into shorter lengths as needed to fit evenly. Top with the second half of the bagel, then tightly wrap the sandwich in foil. Place in the oven for 20 minutes, or until just heated through. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 812 calories; 284 calories from fat; 32 g fat (15 g saturated; 0 g trans fats); 191 mg cholesterol; 81 g carbohydrate; 53 g protein; 5 g fiber; 2,731 mg sodium.