Sisters' Sandwich. Serves 4 If you have a panini maker, here’s the time to use it!
1/3 cup prepared pesto 1 loaf ciabatta bread (about 1 pound), halved crosswise and lengthwise 2 medium tomatoes, sliced thin and salted 8 ounces fresh mozzarella, sliced thin 8 slices thick-cut fried bacon (optional) Heat a large skillet or griddle over medium-low heat. Chickpea Sandwich. In the summer, I find myself looking for and creating recipes that somehow include my farmer’s market finds or whatever is growing in the garden. Lately, that has meant mixed greens, arugula, parsley and green onions. So, when I came across this recipe over on Wit & Whistle that included the possibility of using all of them, I knew it was for me. adapted from Wit & Whistle 1 can chickpeas, rinsed and drained 2-3 green onions, chopped.
California Sandwich. Tomato sandwiches have owned me this summer.
It started with my mother-in-law’s visit, just before our big Independence Day family reunion. The reunion stretches across two meals, so everyone brings enough food for lunch and dinner. There are two big picnic tables covered in aluminum containers piled high with barbecue, ribs, chicken wings, burgers, hot dogs and brats. But no matter what else people had on their plates this year, no one could resist grabbing one (or two or three) of Elaine’s tomato sandwiches.