our favorite summer sandwich

 Years ago I grabbed an awesome sandwich from the Cheese Store of Silverlake that was soooooo tasty I needed to replicate it as soon as possible and so I did. I can't remember what the original ingredients were but here's the a-go-go version...

sweet and savory sandwich a-go-go

*1 loaf of crusty bread whole

*mayo

*boysenberry or black cherry jam

*provolone cheese about six slices

*1/4 pound of sliced capicola

 

Slice bread in half length-wise and lather one side with mayo and the other with jam. I like to use a crusty italian loaf. Layer cheese on jam side, then capicola and top off with the other half of the loaf. Slice into mini sandwiches about two inches thick.

Pile onto a happy plate...or pair with another tea-style sandwich and an array of snacky foods or simply enjoy it with a salad. 

summer savory

 A few months ago we all headed out to the lake for some night sky viewing with the mister's telescope. It got cold quickly and we got hungry so we headed into the quaint town of Arroyo Grande for some grub. After a long, long wait we finally settled into our seats at an Italian place I have forgotten the name to. We placed our orders and felt our stomachs growl louder and louder. thankfully, our server dropped down a basket of bread...phew! As I reached for the bread, another dish was placed on the table. This one was full of tomatoes with garlic and balsamic. We all could not get enough of this goodness.

It remained on my mind for many days after and once I picked up a loaf of Italian bread from Fresh & Easy, it never left.

I am of the mind that one should not bother with tomatoes unless they are homegrown or truly in season. Limp, pale tomaters make me very sad and cross. I would prefer to go without until they were in season because a ripe tomato, a truly ripe tomato is a gift. However, I am willing to bend my own rule as long as the mostly ripe tomatoes were resting in a bath of garlic and balsamic. In fact, don't use your best homegrown tomatoes for this recipe, use those in cucumber sandwiches or garden salads.

 

 

 For this recipe, I recommend using a small container of tiny grape or cherry tomatoes. Any small fruit will work. Chop them up coarsely and toss into a glass bowl or container. Sprinkle with coarse salt and black pepper.

 

Drizzle about two tablespoons of olive oil over the yummy mess and add a quarter cup or so of a good flavored balsamic vinegar.

 

 Peel 2-4 garlic cloves and press through a mincer. Add to finish off the mix and set into your icebox to marinate.

 

Bring to room temperature and cover your sliced bread with this savory goodness. It's also great in your salad and on pasta.

I am seriously jonesing for some right now!