It’s farmer’s market season again which means lots of fresh fruits and veggies. In honor of this fresh season I thought I would share a few of my favorite summer sandwiches. These are great for bringing along on a hike, picnic, or anywhere you like. Spring Roll Open-Face Sandwich with Ginger Raspberry Sauce
Grilled Fontina and Blackberry Sandwich
This is an entirely, different, fresh grilled cheese sandwich. The fontina cheese and blackberries work so well together.
Five grain, everything, or other hearty whole grain bread
12 oz. fresh blackberries
¼ tsp nutmeg
1 tsp evaporated cane juice
2 tbsp. extra virgin olive oil
1 tbsp. raw, unfiltered honey
1 tbsp. fresh thyme
In a bowl, mix the blackberries, nutmeg, and ECJ. Gently mash the blackberries with a fork.
Brush one side of each slice of bread with the olive oil. Heat a pan or use a griddle to toast the bread on the oiled side.
Spread some of the blackberry mixture on the non-toasted side of the bread. Top with the fontina cheese and sprinkle a little of the thyme over the top. Drizzle with a little honey and place another slice of bread, oiled side up, on top of the sandwich.
Heat the sandwich on the griddle, flipping a few times, until both pieces of bread are browned and the cheese is melted – about 5 minutes on each side.
This doesn’t necessarily have to be open-faced, it is great either way. Try some sunflower honey bread or a nice flatbread for a great, portable lunch.
2 rolls, sunflower honey bread, or flatbread
2 boneless skinless chicken breasts
1 cucumber, julienned
Seasoning (to taste)
2 cups red cabbage, shredded
- Pink Himalayan salt
- Coarse ground black pepper
- Chinese five spice
2 cups carrots, shredded
1 avocado, pitted, peeled, and sliced (thin)
Ginger Raspberry Sauce
2 cups fresh raspberries (or frozen)
2 tsp fresh ginger, peeled and finely grated
¼ cup rice vinegar
¼ cup extra virgin olive oil
1 tbsp. raw, unfiltered honey
Season chicken with salt, pepper, and five spice. Set aside and let it rest for 10 minutes.
Grill the chicken until it is cooked through. Set aside to cool.
While the chicken is cooling, put all the Ginger Raspberry Sauce in a blender and puree. Add water 1 tablespoon at a time until it reaches desired consistency.
Cut the chicken into 1 inch slices and arrange on a slice of bread.
Top with the cucumber, carrot, cabbage, and avocado.
Drizzle some Ginger Raspberry Sauce over the top.
Enjoy! Strawberry Chia Jam with Mascarpone
This is a bright, open-faced sandwich and the Mascarpone really sets it off.
5 grain bread or sunflower honey bread, toasted
2 cups fresh strawberries, chopped
2½ tbsp. chia seeds
2 tbsp. raw, unfiltered honey or evaporated cane juice
1 tsp vanilla extract
Optional additions: Lemon juice, mint, mixed berries
Cook the strawberries over medium heat. Add water in 1 tbsp. increments if necessary. Use a fork to crush the berries as they cook.
Stir in the chia seeds, honey (or ECJ), and vanilla. Stir well, ensuring that all the chia seeds are submerged in the strawberry mixture.
Transfer to a bowl, cover, and refrigerate for 6 hours or longer. If the jam is too thick when you are ready to serve you can add water 1 tablespoon at a time until it reaches desired consistency.
Serve on a 7 grain or sunflower honey toast, topped with mascarpone and a dollop of jam on top. Garnish with a little fresh mint if desired.
Got a recipe for a great summer sandwich? I’d love to hear it!