Nothing takes the place of a delicious sandwich. By the pool, at a picnic, or in a lunch box, you just can’t go wrong with a sandwich.
SERVES 4
TOTAL TIME: 40 MINUTES
This is, quite simply, the perfect summer sandwich.
FOR PESTO:
| 2 | cups loosely packed fresh basil leaves |
| 2 | whole garlic cloves, peeled |
| ¼ | cup pine nuts |
| 2 | tablespoons olive oil |
| 1 | to 2 teaspoons fresh lemon juice |
FOR PANINI:
| 3 | zucchini, sliced and roasted or grilled |
| 8 | large slices Italian bread, such as ciabatta |
| 1 | medium-size red onion, sliced |
| 1 | or 2 medium-size tomatoes, sliced |
| 1 | ripe avocado, peeled and sliced |
| 2 | tablespoons balsamic vinegar |
| Sea salt and freshly ground black pepper to taste | |
| Olive oil, for brushing |
1. To make the pesto, combine basil, garlic, pine nuts, and salt in a food processor or blender. Mix until smooth.
2. Add oil and lemon juice and process until smooth. If not using immediately, store pesto mixture in a tightly covered container in the refrigerator for up to 2 days.
3. Grill or roast zucchini, 20 minutes.
4. To make panini, spread pesto on 4 slices of bread (about 2 tablespoons on each). Divide zucchini, onion, tomatoes, and avocado evenly on the bread.
5. Drizzle each with vinegar, and sprinkle on salt and pepper to taste.
6. Top each panino with remaining bread slices, lightly brush outside with a little olive oil, and press in a panini maker or place on a tabletop grill. Press until lightly browned and hot. You can cook the lightly oiled sandwiches in a skillet instead of grilling them, 5 minutes. Serve immediately.
SERVES 8
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR AND 5 MINUTES
Caramelized onions are delicious with anything. Get ready for a treat when you combine them with pears.
| 5 | tablespoons extra-virgin olive oil |
| 1 | large onion, thinly sliced |
| 1 | teaspoon light brown sugar (optional—I often leave it out) |
| 1 | package store-bought whole wheat pizza dough |
| 1 | teaspoon sea salt |
| 1 | large Bosc pear, cored and sliced |
1. Preheat the oven to 450°F.
2. In a skillet, heat 1 tablespoon oil.
3. Add the onion, cover, and cook over moderate heat, stirring occasionally, for 10 minutes.
4. Add the sugar, cover, and cook, stirring occasionally, until browned, 10 minutes.
5. Oil a 9- by 13-inch rimmed baking sheet.
6. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons olive oil.
7. Let the dough rise until puffed, about 20 minutes.
8. Scatter the onions over the dough.
9. Arrange the pear over the onion.
10. Drizzle the remaining 2 tablespoons oil over the focaccia
11. Bake for 20 minutes, until golden.
12. Transfer to a rack to cool. Serve.
SERVES 4
TOTAL TIME: 25 MINUTES
This sandwich is filling without being heavy.
It’s packed with protein and energy.
| 1 | (12-ounce) jar marinated baby artichoke hearts in oil |
| 1 | tablespoon oil from jar of artichokes |
| 1 | (15½-ounce) can chickpeas |
| 1 | teaspoon tahini |
| ¼ | cup extra-virgin olive oil |
| 1 | garlic clove |
| 1 | tablespoon fresh lemon juice |
| ½ | teaspoon salt |
| ¼ | teaspoon pepper |
| ¼ | cup water |
| 4 | slices country bread |
| ¼ | cup sliced pepperoncini peppers |
| ¼ | cup sun-dried tomatoes, chopped |
1. Preheat oven to 400°F.
2. Drain artichokes, reserving 1 tablespoon of the oil. Toss artichokes with oil on a rimmed baking sheet and bake until dark brown, about 15 minutes.
3. For hummus, combine chickpeas, tahini, olive oil, garlic, lemon juice, salt, pepper, and water in a food processor; process until smooth. Add water to desired consistency.
4. Spread 2 tablespoons of hummus on a slice of country bread. Layer each slice evenly with artichokes, peppers, and sun-dried tomatoes.
5. Arrange open-face sandwiches on a baking sheet. Bake until warmed through, about 3 to 5 minutes.
SERVES 4
TOTAL TIME: 30 MINUTES
You can use nori sheets instead of bread.
| 1 | large head romaine lettuce, divided, with four large leaves reserved |
| 1 | cup halved cherry tomatoes |
| 2 | teaspoons dulse flakes (a nutritional powerhouse, made from sun-dried Atlantic seaweed) |
| 1 | celery stalk, finely chopped |
| Dairy-free Caesar Dressing (recipe follows) | |
| 4 | sheets untoasted nori or any kind of wrap you like |
| 1 | avocado, thinly sliced |
1. Chop head of romaine and place in a large bowl.
2. Add tomatoes, dulse, and celery, and toss to mix.
3. Dress the mixture with 1 cup dressing.
4. Lay out a sheet of nori or wrap of your choice and top it with a leaf of romaine.
5. Pile ½ cup of the filling mixture on the bottom end of the wrap, and then layer a few avocado slices on top.
6. Starting at the bottom, fold the nori sheet and romaine over the filling and wrap it up, sealing the ends with a bit of water (as if making sushi). Repeat with remaining ingredients to make 4 wraps.
MAKES 1½ CUPS
| ½ | cup cashews |
| ¼ | cup hemp seeds, shelled |
| ¼ | cup nutritional yeast (a cheese substitute) |
| ¼ | teaspoon salt |
| Juice of 2 lemons | |
| Freshly ground black pepper to taste | |
| 3 | pitted dates |
| 1 | teaspoon dulse flakes |
| ¾ | cup water |
| 2 | celery stalks, chopped |
In a blender, combine all ingredients until completely smooth.
Focaccia Flatbread with Caramelized Onions and Pears at a summer dinner.
