Taste Of Summer Sandwiches Food

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FAVORITE SUMMER SANDWICH



Favorite Summer Sandwich image

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top. Use thinly sliced bread and the higher-fat ingredients such as avocado sparingly.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 7

8 slices of organic black bread or seven-grain bread
1/2 cup Red Pepper Coulis
1 cup sprouts (sunflower, daikon, radish, clover, or alfalfa)
1 medium-size red onion, grilled or raw, thinly sliced
2 large tomatoes, each cut into 6 slices
1 medium-size ripe Hass avocado, peeled, halved, pit removed, and cut into 1/4-inch slices
Kosher salt and freshly ground black pepper

Steps:

  • Spread each slice of bread with 1 tablespoon of the coulis. Divide the sprouts evenly among 4 of the slices. Arrange 2 onion slices and 3 tomato slices in an even layer over the sprouts. Arrange the avocado over the tomato and sprinkle with salt and pepper. Top with a slice of bread and serve.

SUMMER TEA SANDWICHES



Summer Tea Sandwiches image

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1/2 teaspoon dried tarragon
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts
1/2 cup reduced-fat mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon dill weed
1/2 teaspoon lemon juice
24 slices soft multigrain bread, crusts removed
1 medium cucumber, thinly sliced
1/4 medium cantaloupe, cut into 12 thin slices

Steps:

  • Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice., In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 450mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

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