The Perfect Summer Sandwich Recipes

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PERFECT SUMMER SANDWICH (TOMATO, BASIL, CHEESE)



Perfect Summer Sandwich (Tomato, Basil, Cheese) image

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

2 ciabatta rolls (if you can find herbed GET IT!)
2 tablespoons extra virgin olive oil
1 -2 garlic clove, minced
1 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
fresh basil
salt
pepper

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



The Perfect Summer Sandwich image

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

1 large zucchini, sliced longways in 1/4-inch thickness, then cut in half
1 large yellow zucchini, sliced longways in 1/4-inch thick, then cut in half
1 medium eggplant, sliced in 1/2-inch rounds, salted and drained on paper towels for 10 minutes
1 medium sweet onion, sliced in 1/2 - 1 inch thick rounds (keep rings together)
salt and pepper
herbes de provence
olive oil
4 large oblong sandwich buns (good quality)
3 -4 roma tomatoes, sliced
4 ounces goat cheese, divided and at room-temp (goat cheese rolled in Mediterranean herbs is HIGHLY recommended)

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



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 SANDWICH



Summer Sandwich image

Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese.

Provided by Syd

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 8

Number Of Ingredients 5

1 (1 pound) loaf ciabatta bread
¾ cup pesto
8 ounces fontina cheese, sliced
2 ripe tomatoes, sliced
4 leaves butter lettuce

Steps:

  • Preheat broiler.
  • Slice ciabatta bread in half lengthwise. Spread pesto on the cut side of each half. Top bottom half with slices of fontina cheese, and then place slices of tomato on top of cheese. Broil until cheese melts, and remove from broiler.
  • Place lettuce over tomatoes, and then position top half of bread on top of everything. Slice into 8 or 10 small sandwiches, and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 31.6 g, Cholesterol 40.4 mg, Fat 21.5 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 738.4 mg, Sugar 1.8 g

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