The hotter it gets around here, the more I look to fresh and cold meals. Summer sandwiches are great for lunch, but can also be made for a light and refreshing dinner. Here is an idea for an inexpensive meal that is perfect for summertime:
Martha Stewart’s Favorite Summer Sandwich
I got this vegetarian sandwich recipe from one of Martha Stewart’s cookbooks years ago. A roasted red pepper coulis (pronounced COO-LEE) gives this sandwich a hearty flavor. To keep the temperature down in the kitchen, you may want to prepare the coulis ahead of time, perhaps the night or morning before your make this meal.
Red pepper coulis (see below for recipe)
7 grain or black bread, lightly toasted
1 cup alfalfa or other mild-flavored sprouts
2 tomatoes, sliced
1 avocado, sliced
Red pepper coulis
3 red bell peppers
2 teaspoons balsamic vinegar
To make coulis:
Roast red peppers on roasting pan at 450 degrees, turning every 15 minutes, until skin is charred, thin and easy to peel, about 45 minutes. Cool slightly. Peel, seed, and devein, preserving liquid. Place peppers in a blender with any additional liquid. Add 2 teaspoons balsamic vinegar. Blend until smooth. Add kosher salt to taste.
To make sandwiches:
Spread coulis on both sides of bread. Top with remaining ingredients. Sprinkle with kosher salt, if desired.
If you’d prefer to add some meat to this sandwich, go ahead and add bacon, cold turkey or ham. Instead of roasting your own peppers, you may want to buy red peppers in a jar and add to blender with remaining ingredients. This will, of course, increase the cost of your sandwich, but simplify the preparation.
Serve these sandwiches with your favorite salad, perhaps a potato or pasta salad. Other side ideas include: fresh fruit, sliced vegetables and dip, or even a soup.