Saturday, August 24, 2013

Summer Sandwich for a Saturday or Sunday Afternoon



This could very well be the easiest and best tasting sandwich you have ever had. Think of it as a salad in really great bread. But there are a few things you must do to make this sandwich a success. Otherwise it will be an ordinary sandwich. And that's not what I'm striving for here.

First. You must get yourself to your local farm or farmer's market. They're everywhere this summer - The farmer's markets, that is! You'll find grocery store produce practically inedible once you get your veggies from the farm. This is how our tomatoes and lettuce and cucumbers and all the other deliciousness is supposed to taste!

After you've gotten all the veggies that your heart desires you'll need some really good bread. With the emphasis on really good. I am a bread snob. I make no apologies for this. Many local bakers sell their wonderful breads at farmer's markets. Really, farmer's markets are one stop shopping... you should be able to find everything you need from meat and fish, eggs, cheeses, breads, veggies, soups, and some of the best desserts ever.... But I digress... If you can't get a good bread at your farmer's market, then head to a bakery. But please please please do not go to the grocery store for this unless your grocery store sells local breads... and many of them do.

You'll want a fat, flat crusty bread like a ciabatta or eve a softer focaccia. Cut the bread in half through the middle and lay both halves on your work surface, crust sides down. On one half drizzle a little bit of extra virgin olive oil, infused or plain. Now start layering all your veggies... anything and everything you wish! We used mixed lettuces, thinly sliced fresh red tomatoes, thinly sliced fresh cucumbers, crushed and chopped Greek olives, thinly sliced pepadews and fresh mozzarella. We added some more olive oil and seasoned with sea salt and pepper to taste. We placed the other half of the bread on top of the sandwich and pressed it down. You can use something heavy to hold it into place if you wish. When you're ready, cut the sandwich into as many pieces as you'd like. Serves 4-5 large sandwiches or more as mini sandwiches. You can add anything you would like - fresh basil, onions, peppers... The options are endless. Use an infused olive oil or add some pesto to the bread. Swap out the mozzarella for goat cheese or a spreadable herb cheese like Boursin.

Go ahead and make this. You'll thank me when you do!

XOXO,

Jessica

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