Sandwiches

Green Goddess Soup and Pesto Grilled Cheese

By Joanne Bruno | July 16, 2012

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This summer-long heatwave has us all moaning and groaning at the thought of slurping down anything that does not start with the word “ice” and end with the word “cream”, and the thought of soup is enough to send anyone into hysterics.

But I beg of you.  Hear me out.

The green goddess soup that we’re tasting today is filled with the bright summer flavors of zucchini, lemon and cilantro.  It’s light in such a way that even though it’s served warm, drinking it down still feels utterly refreshing.

Paired with a pesto mozzarella grilled cheese with the bright flavors of basil, the duo positively exudes summer. The two work so well together that after every bite or slurp, you’ll find yourself smiling a bit to yourself, grateful that summer and all its delicious produce is unremittingly here. Check out the recipe below (Adapted from In The Small Kitchen)

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Recipes

Grilled Sausage and Pepper Sandwich Recipe

By Matt Essert | August 19, 2011

Photo: Tom Spaulding

The sausage and pepper sandwich is the kind of classic combo that will never go out of style and is always delicious. Because it’s such a simple sandwich, you can easily tweak it in any number of ways. You can experiment with different types of sausage like spicy Italian, or a German bratwurst or a more creatively stuffed combo like bacon and cheese. Go to your local butcher and see what you can find. This recipe can be done on just the grill, so it’s a great and quick summer grilling option for your BBQ. Read More

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Egg Salad on Rustic Bread with Kale Chips and Sharp Cheddar Recipe

By Madeleine Ignon | June 20, 2011

Egg Salad Sandwich

Photo: Madeleine Ignon

Egg salad is a vegetarian sandwich go-to, especially for picnics. I love it, but not when it’s overloaded with mayonnaise, so I used Goddess dressing instead, which gets its creaminess from a tahini base. With the addition of the Dijon mustard and the spices, I didn’t find that this combination lacked any of the flavor of the fattier versions.

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