IN Great Taste by Yvette Zuniga Jemison
Goat Cheese and Veggie Pressed Sandwich.
photos: YVETTE ZUNIGA JEMISON YDelicacies.com
Summer Sandwiches to Enjoy Outdoors IT’S THE HEIGHT OF SUMMER, and our herb gardens are in full bloom. Making a green onion and basil vinaigrette is ideal for salads and drizzled on grilled fish, but it’s also perfect for layering into pressed sandwiches. Pressed sandwiches are hearty and weighted to compress the layers, making them poolside- and picnic-friendly. Set a heavy skillet or a sheet pan with cans on top of these sandwiches to allow the vinaigrette to soak in and the flavors to meld. The sandwiches are easily customizable by using focaccia for the ciabatta, layering in spinach for the arugula or swapping prosciutto for the salami. These hearty sandwiches pack nicely when you’re headed to the beach and are also a lovely treat for brunch, bridal showers and parties.
Green Onion and Basil Vinaigrette Makes: 1 ¾ cup 1 cup green onion tops, tightly packed 1 cup fresh basil leaves and tender stems, tightly packed 1/3 cup apple cider vinegar 1 clove garlic ½ teaspoon red pepper flakes ½ teaspoon salt 1 cup olive oil
1. Purée the green onions, basil, vinegar, garlic, red pepper flakes in a blender. 2. Pour the olive oil into the blender on low
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