Pesto Caprese Sandwich with Balsamic Asparagus

This easy-breezy sandwich is both refreshing and full of flavor. Perfect for summer dinners (or lunch) after a long day of gardening (hopefully growing your own veggies!) and yard work under the sun.

Pesto Caprese Sandwich

Ingredients:

Fresh Mozarella Cheese (or vegan substitute)

Roma Tomatoes

Pesto Spread of your choice (I use Trader Joe's Genova Pesto)

Fresh green or purple Italian Basil leaves (Mine came straight from my garden!)

Rolls (Ciabatta are ideal, but I happened to have some fresh Keiser ones in my kitchen so I used those. Save money, use what you have!)

I won't provide directions on how to put these ingredients together because if you can read my blogposts without assistance, you have the skills necessary to put a sandwich together on your own. 

I believe in you!

Steamed Balsamic Asparagus

Ingredients:

1 bunch fresh Asparagus

Olive oil (to taste)

Balsamic Vinegar (to taste)

1 tsp dried Italian Seasoning

1/2 tsp garlic powder

Kosher salt (to taste)

Also super-simple! 

1. Wash and cut Asparagus stalks into two or tree pieces.

2. Steam until tender, but not soggy (about 5 minutes, checking frequently).

3. Drain. Combine and toss all ingredients in a bowl.

4. Let cool and serve at room temperature.

YUM!

PS. Confession: While 1 serving is perfectly satisfying, I ate two sandwiches all on my own. 

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Italian & Swiss Super Hero

Some people call them subs. Some call them grinders. My Philly friends all call them hoagies.
My mom's side of the family were mostly New Yawwwk Italians, so I grew up calling them heros.
Who doesn't love a hero filled to the brim with Italian sausage and beautiful red and green peppers. The thought of the smell alone is enough to make ones mouth water.

Here's an almost-vegan version of this classic (with a bit of a twist).

Italian & Swiss Super Hero

Ingredients:

1 pack tofu/soy Italian sausage (I used Tofurky Italian Sausage, 14 oz pack)

1 baguette fresh Italian bread (or your favorite bread)

1 medium onion

1-2 sweet red peppers (depending on size)

1-2 green peppers (depending on size)

a few drizzles olive oil

6 cloves diced garlic (or to taste)

pinch of red pepper flakes

salt to taste

shaved parmesan (or favorite cheese)

1. Slice onion and peppers and set aside. 

2. Cut sausage into 1-2 inch pieces and set aside.

3. Heat oil and sauté garlic and pepper flakes until aromatic.

4. Add sausage and sauté, stirring frequently for about 5-7 minutes.

5. Add peppers, onion and salt. Continue to cook, stirring along the way, until desired tenderness.

Balsamic & Garlic Swiss Chard

1 bunch Swiss chard

3-4 cloves minced garlic (or to taste)

2 tbsp olive oil

1/4 cup balsamic vinegar

salt to taste

1. Wash, drain and chop Swiss chard (discard lower  end of stalks).

2.  Saute garlic in oil until aromatic. 

3. Add and sauté Swiss chard, stirring, 2-3 minutes.

4. Add balsamic vinegar and bring to a quick boil. Once chard has wilted remove from heat and let stand.

Makes about 3 decent size heros. Or 2 good-eater size ones (yes, my partner and I still have some work to do when it comes to portion control) with a bit left over for a later snack.

The Swiss chard makes a wonderful side dish and is also delicious inside the hero.
Top with cheese (we used Parmesan, Romano and Asiago shavings) and Ta-DAA!

What are you waiting for? MANGIA!