Theultimatesummersandwich Recipes

THE ULTIMATE SUMMER SANDWICH

The Ultimate Summer Sandwich image

Number Of Ingredients 18

Ingredients

FOR THE PESTO:
1 clove garlic (small), crushed
1 cup loosely packed fresh basil leaves
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped sun-dried tomatoes (oil-packed)
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
FOR THE RUB:
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves, , about 6 ounces each
extra-virgin olive oil
1 baguette French bread
2 to 3 ounces fresh goat cheese
2 cups , lightly packed trimmed arugula
1/2 thinly sliced red onion

Steps:

TO MAKE THE PESTO: In a food processor with the motor running, drop in the garlic clove and process. Scrape down the sides of the bowl and add the basil, olive oil, sun-dried tomatoes, pine nuts, and pepper and process to form a loose paste. Transfer to a small bowl. Stir in the cheese and set aside. (Pesto can be refrigerated, covered, for as long as 24 hours. Bring to room temperature before serving.) TO MAKE THE RUB: In a small bowl mix together the rub ingredients. Spread the rub over both sides of the chicken breasts. Cover with plastic wrap and refrigerate for 4 to 6 hours. Wipe most of the rub off the breasts with paper towels. Lightly brush or spray with olive oil. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill. Slice on the bias into 1/2-inch strips. Cut the baguette lengthwise down the middle. Spread one half of the baguette with the pesto and the other half with the goat cheese, and layer the chicken, arugula, and red onion in between. Cut the baguette into four equal sections. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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

Ingredients

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

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

Ingredients

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.

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