PERFECT SUMMER SANDWICH (TOMATO, BASIL, CHEESE)
This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy!
Provided by newmama
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Slice the ciabatta to make a sandwich.
- Drizzle olive oil on each of the 4 slices and sprinkle with garlic (or rub with a fresh sliced clove for a milder flavor)
- Top with tomato slices, salt and pepper generously (drizzle with a little balsamic vinegar if you like).
- Put mozzarella slices on top of the tomato slices and top those with fresh basil leaves.
- Put the top pieces of ciabatta on and bake for about 5 minutes, just until the cheese melts.
- Slice in half and eat!
Nutrition Facts : Calories 302.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 44.8, Sodium 359.1, Carbohydrate 4.2, Fiber 0.8, Sugar 2.2, Protein 13.2
THE PERFECT SUMMER SANDWICH
Fresh produce hot off the grill makes an unbelievable sandwich. I use an indoor grill pan mainly because the onions can be hard to control on a grate-style grill (but you could poke a skewer through them to keep them from slipping through the grate). To make this off-season, you could mix some chopped sun-dried tomatoes (instead of fresh) into the goat cheese. For small children, this is surprisingly palatable and very healthy. Check out my last step for a tip on how to serve to little ones.
Provided by KissKiss
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a very large bowl, toss the vegetables (except onions) in enough olive to coat. Season generously with salt, pepper, and herbs de Provence. (You'll need to oil and season the onions on a flat surfact so they don't separate.).
- Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp).
- Split the sandwich rolls with a serated knife, keeping one side intact. Spread 1 oz of goat cheese on each roll.
- Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables. Serve immediately.
- Tip: For my 13-month-old, I diced all veggies except the onion and tomato. Then I tore the bread into very small pieces and tossed it with crumbled goat cheese. He loved it!
Nutrition Facts : Calories 301.8, Fat 11, SaturatedFat 6.5, Cholesterol 22.4, Sodium 374, Carbohydrate 39.8, Fiber 8.3, Sugar 11.8, Protein 14.2
FAVORITE SUMMER SANDWICH
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
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.
THE PERFECT SANDWICH
Make and share this The Perfect Sandwich recipe from Food.com.
Provided by MizEmerilLagasse
Categories Lunch/Snacks
Time 1h20m
Yield 3 large sandwiches, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F; line a sheet pan with foil.
- Slice the tomatoes and onion to about 1/4-1/6 of an inch thick.
- Wrap the garlic in foil and place on the sheet pan along with the onions and tomatoes.
- Drizzle the onions and tomatoes with olive oil and sprinkle with salt and pepper.
- Place in the oven and roast for 1 hour.
- When done remove from the oven and unwrap the garlic, cut it in half and squeeze all the cloves out of it into a small bowl; stir in the butter.
- Take the ciabatta and cut them in halves.
- Evenly spread on the garlic butter mixture on both sides of the bread then begin to layer the bottom half with cheese, then pastrami, then beef, then onion, tomato, more cheese and then the top half of the bread.
- Wrap the sandwiches in foil and place on a clean sheet pan.
- Place another sheet place on top, and weight it down with a big iron skillet.
- Place in the 325°F oven and 15-20 minutes.
- These sandwiches are great to make ahead of time too!
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