2 Summer Sandwiches That’ll Please Any Palate

It’s the season of great produce and bumper crops. If you have a vegetable garden, you likely have more zucchini, eggplant, tomatoes and cucumber than you know what to do with. if you’re a veggie lover who frequents local farmers’ markets, you’re probably rejoicing at the prices and filling up your bag.

There are endless ways to enjoy the bounty, of course. Nothing hits like a fresh New Jersey tomato with a little salt, or a bright cold soup on a hot day. Here’s another idea—you can use veggies to seriously upgrade the humble sandwich.

Below find recipes for two of our favorite summer sandwiches, both of them light, fast and delicious. Set them out for your guests to grab at your next lunch gathering, put together a light dinner for your kids to eat outside or treat yourself to an easy meal that still satisfies.

Eggplant and Roasted Red Pepper Sandwich

Ingredients

• 4 slices of bread
• 2 medium-sized eggplant
• 1 medium-sized red bell pepper
• 6-8 Tbs. tomato passata
• 1 small handful of fresh thyme
• pinch of black pepper
• pinch of salt
• extra-virgin olive oil

Directions

Prepare the slices of eggplant and red pepper: Roast them in the oven at 350°F for approximately 15 minutes with a drizzle of olive oil and a pinch of black pepper and salt or opt for grilled veggies. Slice your bread and spread the tomato passata on all the internal layers (you’ll need approximately 2 tablespoons for each slice but it depends on the exact size of your bread). Then add the other ingredients: Start with some eggplant, followed by the red pepper, mozzarella, thyme, black pepper and olive oil. Add more eggplant to finish off your sandwich.

For some extra flavor, add a drizzle of olive oil to the external layers of the sandwich. Now you can toast the sandwich on a preheated non-stick pan or place it in a preheated oven at 375°F. Cook for approximately 5 minutes or until crispy and golden on the outside. Don’t let the mozzarella melt completely; otherwise the sandwich will be too soggy. Serve warm.

Says Jessica Kishpaugh, a holistic nutritionist & board-certified health & wellness coach at LoYo Wellness in Wyckoff, “Eggplant is rich in fiber and antioxidants, including nasunin, a compound found in the purple skin that may help protect cells from oxidative stress. The roasted red pepper adds an excellent source of vitamin C, which supports immune health and helps the body absorb iron from plant foods. Consider adding arugula or spinach for an extra boost of vitamins and minerals.”

Veggie Sandwich with Garlic-Herb Cheese

Ingredients

• ½ cup garlic-and-herb spreadable cheese
• 4 slices whole-wheat bread
• 1 cup cucumber, peeled and thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 medium beefsteak tomato, sliced ¼-inch thick
• ½ cup beets, cooked and sliced
• 2 Tbs. mild banana pepper rings
• 8 leaves butter lettuce

Directions

Spread 2 tablespoons cheese on each bread slice. Divide 1 cup sliced cucumber, the sliced bell pepper and sliced tomato, ½ cup sliced beets and 2 tablespoons banana peppers between 2 of the bread slices; top each with 4 lettuce leaves. Top with the remaining 2 bread slices, cheese-side down. Slice the sandwiches in half diagonally, if desired.

According to Kishpaugh, “This colorful sandwich is packed with nutrient-rich vegetables, especially beets, which contain nitrates that may help support healthy blood flow and exercise performance. For a lighter option, swap the garlic-herb cheese for hummus or mashed avocado, which provide heart-healthy fats while maintaining a creamy texture.”

Want even more seasonal inspiration? Check out the new issue of BERGEN!