This sandwich is a great summertime lunch choice, when the markets overflow with fresh produce that needs little embellishment. Beyond the quick prep time, another upside is the “no cooking required” technique, always a plus in steamy summer.
- 2 slices hearty bread
- lettuce leaves
- 1 small pepper, sliced (Purple Beauty or other heirloom is great)
- 1 persian cucumber, sliced lengthwise into narrow strips
- goat cheese or other savory spread
- Lightly toast bread. Allow to cool slightly, then add generous layer of cheese/spread to both slices. (I used Moroccan-style goat cheese, an invention of Sofra Bakery that adds golden raisins, toasted almonds, lemon juice, and cilantro. Goat cheese with herbs, a soft Brie or Camembert, or savory fruit jam would also be excellent.)
- Layer lettuce leaves on one piece of bread. I used Salanova lettuce leaves. Boston lettuce or other mild leaf would work well.
- Add cucumber slices, then arrange peppers on top. Close sandwich & enjoy!
- Note: The variety in fillings is limited only by your imagination and the offerings at your local farmer's market. Tomatoes at peak ripeness would be a phenomenal addition, or juicy peaches. As with most cooking (even oven-less), the trick is balance: more bite in your savory spread, add a sweet filling; soft lettuce calls for a crunchy vegetable counterpart. Have fun!