When it’s too hot to turn on the oven or the stove, here’s a quick and savory melted cheese sandwich that can be done outside on a grill in a pre-heated cast iron pan.
Use a delicious, firm cheddar cheese and the kernels, shaved from two (2) pre-cooked ears of corn. Choose a ‘sturdy’ bread, thick-sliced if possible, but at least ½-inch. Grate the cheese on the largest holes of a box-grater and mix with a ‘binder’…I used chipotle ranch dressing, but any creamy dressing would work, as would mayonnaise or a combo of dressing & mayo.
Additionally, thin slices of tomato and/or cooked bacon would be yummy additions.
If you are longing for an exciting (!) tuna sandwich; this is it :
Quick-pickled vegetables. Spicy mayo. Bright lime. Crunchy, crusted bread. (like a baguette or ciabatta rolls) Fresh mint & cilantro sprigs.
All together equals pure sandwich happiness.
Crusty Prosciutto, Lettuce & Cantaloupe Sandwich with Pickled Grapes by Foodie’s Markets Chef Laura Brennan
This summer sandwich was inspired by memories of the BLT sandwiches we would have for supper on a hot summer night.
When it was too hot to cook and equally too hot to eat inside, we would prepare stacks of ingredients for traditional BLT sandwiches for al fresco dining; hoping for a breeze. They were always accompanied by an extra-large sweating pitcher of iced tea (no sugar!) and stolen sips of a parent’s frosty beer!