Five Under Five: Sandwiches

It's Tasty Thursday once again, and this week I would like to share with you a few of my "under five" meal ideas. Each mini recipe (more of a formula, really), uses five main ingredients or less, plus freebies like olive oil, vinegar/lemon juice, shallots/garlic, salt, and pepper. I decided to focus on sandwiches today, because they are so easy, and if they are made with fresh summertime ingredients, they can pack a lot of flavor. Here are five of my favorites:

B.C.T. (Bacon, Chèvre, & Tomato) = 1. two slices of country white or wheat bread, toasted + 2. a bit of chèvre, slathered onto one slice of bread + 3. a few slices of really fresh, ripe tomato + 4. three slices of crispy bacon (or veggie bacon) + a sprinkle of salt and freshly ground pepper

Mediterranean Sandwich = 1. ciabatta roll, split open + 2. thin cucumber slices + 3. two or three jarred peppadew peppers, drained + 4. thin red onion slices + 5. blue cheese crumbles + a drizzle of olive oil, a light drizzle of red wine vinegar, and a sprinkle of salt and freshly ground pepper

Bronx Special = 1. onion bagel, split and toasted + 2. slices of fresh (bufala) mozzarella + 3. a couple of slices of really fresh, ripe tomato + 4. sliced black olives + a drizzle of olive oil, a light drizzle of red wine vinegar, and a sprinkle of salt and freshly ground pepper

Antipasto Sandwich = 1. focaccia bread or hard Italian roll, split + 2. fresh or jarred pesto sauce, spread on both halves of the bread + 3. provolone cheese, thinly sliced + 4. hard salami, thinly sliced (substitute quartered artichoke hearts for an all-veggie option) + 5. roasted red peppers, sliced + sprinkle of salt and freshly ground pepper

Mushroom and Avocado Tartine (pictured above)* = 1. one slice of whole-grain bread, toasted + 2. thin slices of truffle cheese (recommended: sottocenere), melted onto the bread + 3. button or cremini mushrooms, sliced and sauteed in olive oil with minced shallots until light golden brown + 4. half of a ripe avocado, sliced + 5. flat leaf parsley, chopped + a squeeze of lemon juice and a sprinkle of salt and freshly ground pepper

*This is my adaptation of a recipe from Chocolate & Zucchini by Clotilde Dusoulier. The photo was taken a few months ago, as you might be able to tell from the old issue of Gourmet and the presence of oranges.