IN Great Taste

by Yvette Zuniga Jemison

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 speed. Increase speed to high until well blended and smooth. Store in an airtight container up to 5 days.

Goat Cheese and Veggie Pressed Sandwich

Servings: 6

1 ciabatta loaf (about 1 pound)

1/3 cup basil vinaigrette, divided

2 cups arugula

1 cup roasted peppers, well drained and chopped

1 cup marinated artichokes, well drained halved or quartered

8 ounce goat cheese log

1. Cut the bread in half horizontally and open the loaf with the cut sides up.

2. Drizzle and spread 2 tablespoons of the vinaigrette on each cut side of the bread.

3. In a medium bowl, toss the arugula with 2 tablespoons of basil vinaigrette. Spread half of the coated arugula on the bottom half of the bread.

4. Top with a layer of roasted peppers. Top with a layer of artichokes.

5. Slice the goat cheese and arrange in a single layer on the artichokes. Top with the remaining half of the coated arugula and place the top piece of ciabatta on the sandwich.

6. Tightly wrap in plastic wrap. Store in the refrigerator weighted down with a heavy skillet or a baking sheet topped with cans. Press for 6 hours, but preferably overnight. Cut in long narrow slices and serve chilled.

Pressed Salami Sandwich

Servings: 6

1 ciabatta loaf (about 1 pound)

¼ cup basil vinaigrette

½ pound salami, thinly sliced

16 ounces fresh mozzarella, sliced

1/2 cup sun dried tomatoes in oil, drained and chopped

1/2 cup sliced pepperoncini, drained and sliced

1. Cut the bread in half horizontally and open the loaf with the cut sides up.

2. Drizzle and spread 2 tablespoons of the vinaigrette on each cut side of the bread.

3. Layer the salami in an overlapping layer on the bottom half of the bread.

4. Top with an overlapping layer of mozzarella slices. Top with a layer of sun dried tomatoes followed a layer of pepperoncini.

5. Place the ciabatta top on the sandwich.

6. Tightly wrap in plastic wrap. Store in the refrigerator weighted down with a heavy skillet or a baking sheet topped with cans. Press for 6 hours, but preferably overnight. Cut in long narrow slices and serve chilled.