One of the surprise hits of the past weeks was this sandwich...
Which is amazing in itself. I am not much of a sandwich eater but made three that were stand-outs. This one pictured, then a nut "cheese" one and then a roasted pepper one. My sister-in-law made three more (egg salad like none other!) and gosh, looks like we could open up a lunch spot!
Here is the skinny on how to make this healthy sandwich. Just vary the bread to your taste. I wanted to use a yummy local bread...might as well bite into the best!
Summer Garden Sandwich
2-3 little summer squashes, sliced very thin
Favorite vinaigrette (I am developing a new one...de-lish!)
Fresh tomatoes, sliced thin
Fresh mozzarella, sliced thin
Fresh basil leaves
At least an hour or up to one day before serving sandwich, marinate squash ribbons in vinaigrette.
To make sandwich:
Toast or warm bread to crisp crust and then, spread with pesto. Add a layer of marinated squash and then layer on fresh tomato slices, mozzarella slices and basil leaves. Top off with more squash slices and a dollop more of pesto. (Those wiggly looking strands in the picture are kelp noodles. They are crunchy not noodle-y. If you want to add some crunch, try those or maybe a handful of sprouts!) Top with bread slice or serve open-faced.
Have a great weekend!