28 March 2013

Veggie Summer Sandwich

That's right.  We are already eating summer sandwiches here.  And laying on the beach.  It's glorious!

I haven't yet found a good place to buy a variety of bread here yet.  And I haven't yet gotten into the baking groove here yet.  The commissary is hit or miss, and unless you get there as soon as they place things like good bread out, the shelves are going to be empty.  The day I bought this bread...it was a miss.  I also didn't toast it as much as I should have.  But I really, really wanted to eat this meal, so I made it anyway, with the bread I could find, and we still loved it.

I stuck to the recipe this time, mostly because I already had the ingredients, but feel free to add whatever it is you are craving.  This worked for us as a dinner, but it would be amazing as a lunch or even a breakfast....on a bagel or english muffin maybe?  Yum!!!

You don't really need a recipe for this, but it was really good, and what better way to share it with you than a printable recipe!

Vegetarian Summer Sandwich
By Gabrielle Hamilton
  • 1 lb (scant 2 cups) fresh ricotta
  • Zest of 2 lemons
  • ¼ cup extra-virgin olive oil, plus 4 tsp for drizzling
  • 2 pinches coarse kosher salt
  • 1 pinch ground black pepper
  • 4 long, even slices of very good bread
  • 2 large, perfectly ripe avocados
  • 1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
  • 8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
  • 4 tsp toasted sesame seeds
  • Skin of 1 preserved lemon, flesh removed, finely diced (Kacey's Kitchen omited this)
  • ½ tsp toasted poppy seeds
  1. Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.
  2. Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.
  3. Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.
  4. Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.
  5. Garnish each sandwich with the sesame seeds, the preserved lemon skin (Kacey's Kitchen omited the lemon skin) and finally, the poppy seeds. Transfer to plates and drizzle with olive oil.
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  1. Have you been to the Aeon bakery or any of the little grocery store bakeries out in town? I live close to an Aeon and they make bread items fresh every day. It's a variety... loaves, garlic bread, sweet potato rolls, carmel, etc... Maybe that's a good place to start?

  2. Actually, right after I posted this, I went to Aeon and fell in love with their bakery!!! I love the grocery stores and markets here...it's so hard not to buy everything!