These days there seems to be a lot of produce around. Garden harvest, extra produce shared from friends gardens, roadside stands, farm co-ops, and some farmer’s markets still open all add up to an excess of produce….at least in our kitchen. I just love this time of the year. I feel like we eat so good and it costs us so little. Upon searching the kitchen and refrigerator for a supper idea today, I found that I have 8 ears of corn, some large sweet peppers, some hot peppers, several small onions, some romaine lettuce, tomatoes (of course) and a large bag of basil that Joseph brought home from the farm. Really I have some squash, eggplant, a basket of limes, and a large bag of arugula too, but they were not included in today’s cooking.
What’s for supper?
I decided to make Pepper Basil Sandwiches with corn on the cob on the side. This is a sandwich Jan taught me to make years ago when we both ended up with extra basil and peppers at the end of summer. It was actually my first memorable encounter with basil and it was love at first taste. It’s a simple sandwich that you can throw a lot of spins on, depending on what you have on hand for fresh produce.
Let’s Get Going
To get started, inventory what you have. I already gave you my list. Then recruit all your helpers…i.e. children, to help you cut everything up. We sliced tomatoes, peppers, and onions. Adeline helped me take the basil leaves off the stems and break up the romaine. I husked the corn. There was a half jar of spaghetti sauce in the refrigerator too. And very important for making sandwiches, 3 loaves of homemade bread that Samantha made with extra pizza dough on Friday and sliced for me today. So here’s how it all went together……
Make the Sandwiches
We sautéed the peppers and onions. While that was happening, we sliced up the home made bread and spread spaghetti sauce on one side of each piece. We also turned on the electric griddle and melted some butter on it. We loaded the sandwiches with tomatoes, peppers, onions, basil leaves, a piece of romaine and a slice of cheese.
Put Them on the Grill
Finally, we put the sandwiches on the griddle and cooked them like grilled cheese. They are also really good cooked on a panini maker. This sandwich is hardy enough for supper and makes a good meatless meal.
Eat Them UpI
hope you like it as much as we do. Even my 19 and 23 year old sons eat these (well, they eat two each) and are happy with it for a meal. After adding the corn on the cob on the side, we were all good. Alternately, it could go nice with a salad and French fries if you wanted to make the meal a little larger.
Enjoy. And leave comments for me below. I would love to know what you thought of this idea
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