Summer Sandwiches

Delicious Summer Wraps

     The summer heat is upon us, and although grilling season is here as well, there are many days that one shouldn’t be near a flame. Whether indoors or outdoors, clammy humidity and unforgiving heat can make for a lust for a lighter fare.

     For sure, summer is a time for lighter eating, less cooking and a focus on delicious breads, spreads, and salad wraps. Remember the summer garden-fresh, varietal tomatoes, greens and tangy glazes. Consider a cast iron pan in an air conditioned kitchen, which makes cooking on extra hot days tolerable and flavorful.

Steak, Red Pepper

Steak, green pepper and gorgonzola sandwiches

Serves 4

-prominent in Spain; caramelized peppers and onions boost the flavor of this summer delight

1 pound skirt steak

Kosher salt or garlic salt and fresh ground pepper

Extra- virgin olive oil

½ large onion, thinly

1 red or yellow bell pepper

1 (14 inch baguette

1-2 ounces of gorgonzola (crumbled)

Fresh arugula, about 1 cup)

Balsamic glaze

Gorgonzola sandwich

Heat a large cast iron skillet over high heat. Season WITH Kosher salt and fresh ground pepper. Lightly coat the bottom of the skillet with EVOO. When the skillet is almost smoking, add the skirt steak. Sear, turning once, approx. 2 /12 – 3 minutes per side. Transfer steak to cutting board and let steak rest. Add an additional drizzle of EVOO and add sliced onion and pepper. Gently sauté about ten minutes. Season with garlic salt and fresh ground black pepper to taste.

Preheat the oven to low broil. Trim ends of baguette (save for crouton) Cut bread in half lengthwise brush cut sides with EVOO and place on foil lined pan

Thinly slice the rested steak across the grain and place at bottom of baguette. Top with peppers and onions and gorgonzola, as well. Broil until the cheese is just melting, about 1 minute. Top sandwich with other top of baguette. Sprinkle with fresh arugula. Drizzle balsamic glaze and cut into quarters. Serve immediately while the cheese is still warm.

Avocado toast with smoked salmon

Avocado toast

Serves 2

This makes a perfect breakfast or dinner meal

2 large slices crusty sourdough bread

1 ripe avocado, halved, pit removed

Extra virgin olive oil

Flaky salt and coarsely ground black pepper

Half fresh lemon

4-6 sliced smoked salmon

Thinly sliced red onion or pickled red onions

Fresh cilantro

Fresh mint

Thinly Sliced radishes (about 2-3)

Toast the bread. Prep avocado by using a large spoon to remove avocado from peep. Keep in large pieces.

Drizzle the toast with olive oil and sprinkle with salt. Place one avocado half on one slice of toast and gently mash using the back of the fork, into the bread.

Sprinkle with salt and fresh ground pepper. Squeeze lemon over the top. Add folded sliced smoked salmon , and top with pickled onions, small pieces of , sliced radishes, cilantro and broken fresh mint.

Cut both slices of toast in half and serve.

Pickled onions

Pickled Onions

-This is so simple you will want to keep a small mason jar in the refrigerator all summer to zest up tuna sandwiches or Greek salad wraps

1 red onion, peeled and sliced thin

2 TBSP cider vinegar

Splash red wine vinegar

Pinch sugar

In a medium saucepan add vinegar(s) and sugar. Simmer gently for about 5 minutes until sugar is absorbed.

Chill and pour over onions in a mason jar. Place in refrigerator until pickled, about 8 hours to2 days.                                                                                                                                          

Greek Salad Wraps

Greek Salad Wrap

Serves 4

1 red onion

1 large English cucumber

2 cups cherry tomatoes

8 ounces feta cheese

4 large wraps- I prefer spinach or sun dried tomato for color and flavor.

4 large cups fresh spinach

1 cup hummus

1 lemon

½-1 cup Greek Yogurt

2 TBSP. oregano

2 teaspoons red pepper flakes


2 TBSP. red wine vinegar

Kosher salt

Chop Cucumbers, with skin on, tomatoes, onions and cheese. Place into bowl

Add fresh spinach (you may substitute shredded iceberg lettuce)

In a separate bowl mix fresh lemon juice, olive oil and red wine vinegar. Add oregano and salt and pepper. Add red pepper flakes if you want a slight kick to the wrap. Pour over salad and toss.

Spread wrap with hummus and Greek yogurt

Fill the center with salad mix, spread to ½ inch of edges.

Fold sides into middle and roll into a log. Slice in half on the diagonal. Serve chilled


Serve with Greek dips such as Baba Ganoush and Tziki

Add leftover proteins such as grilled chicken or leftover steak, diced.

A graduate of Johnson & Wales, Judi has managed restaurants and owned restaurants in the northeast and was the founder of a successful dessert company. Today, she is a sought-after restaurant consultant, TV cook on the ABC affiliate in her hometown, and culinary editor of a city magazine. Her personal passions are culinary travel to exotic places and holiday cooking in her home for huge gatherings of friends and relatives. Her guilty pleasure? Bruce Springsteen concerts. “I follow him around the country and have for years,” she admits. “But, in every city where Bruce sings, I do check out new restaurants and talk to up and coming chefs. I want all the food news I can get.”
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