Sandwich Season!

I love the summer, but the sticky weather really put a damper on my kitchen escapades the last few weeks (hence the lack of blog posts). Super happy with the appearance of the gorgeous tomatoes and cucumbers in our farm share each week, we opted to fall back on a few easy favorites, to avoid the so-hot-in-the-kitchen-that-we’re-miserable nights.

Our favorite meal the last few weeks has been a slightly elegant sandwich made up of sliced tomato and cucumber with an herbed mayo. It’s pretty much the easiest sandwich in the world to make and really highlights the fresh veggies more than any recipe we’ve tried so far.

We simply wash and slice the tomatoes and cucumbers (with or without the peel) and create an herbed mayo with whatever herbs strike our fancy. This week, we tried a slightly heartier version on foccacia bread and a basil mayo. To make the mayo, I simply blend the herbs and mayo in the cuisanart with a sprinkle of kosher salt. As always, I add things as I go if it’s not quite the taste we were going for. On lazier nights we use store-bought mayo, but if you prefer to make your own, check out the recipe below.

We tried grilling the bread slightly, but felt that it was unnecessary as it changes the texture and coolness of the sandwich – I like it better when it’s tea sandwich-like and crisp.

To use up some of our greens from our garden, we made a delicious salad on the side with more tomatoes, cucumbers and onions from the share. It was quite nearly the perfect summer meal as it took a maximum of 15 minutes to prepare with little or no oven time!

– Valerie

Herbed Mayo 

(adapted from

2 eggs
2 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
3 tbsp. each, basil and dill (I substitute whatever herbs I have on hand)
2 tbsp. parsley
1/8 tsp. each, cayenne pepper, pepper and salt
1 c. vegetable oil

Blend first 9 ingredients in food processor. Gradually add oil with machine running. Place in covered container and refrigerate. May be prepared 3 days ahead.

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