Hot, humid summer weather makes me less hungry. I crave light snacks of chilled fruits and veggies. I have no desire to eat large, hot and hearty meals, so I often turn to cold sandwiches and salads for dinner. Yes, a cold sandwich for dinner. Why not?
The sandwich options are endless, and often the same flavors you find in a salad can be transformed into a sandwich. Another benefit of eating a sandwich and/or salad for dinner: not using the oven so in turn not generating any heat in the kitchen.
Wait, if I eat sandwiches and salads for dinner, then what will I do for lunch?! Easy! I opt for a smoothie and some cheese and crackers or other light snack like hummus and veggie chips. Either way, for lunch or dinner, here are a few of my go-to sandwiches and salads for hot weather meals. Bonus: fresh produce is readily available at your local farmers market, and fresh fruits and veggies pack the most flavor!
Sesame Tomato and Cucumber Salad
1 pound tomatoes, thinly sliced crosswise
1/2 cup thinly sliced English cucumber
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons olive oil
1 1/2 teaspoons granulated sugar
2 medium scallions, dark green parts only, thinly sliced
1 medium serrano or jalapeno chile, thinly sliced crosswise
2 teaspoons toasted sesame seeds
Arrange tomato and cucumber slices on a platter.
Whisk together soy sauce, vinegar, olive oil and sugar in a small bowl until sugar dissolves.
Drizzle 2 tablespoons of dressing over tomatoes and cucumbers, and top with scallions, chile and sesame seeds.
Sprinkle with salt and pepper.
Serve immediately with remaining dressing.
Want to make it into a sandwich?
Mix dressing and marinate cucumbers, chile and tomatoes for up to 24 hours. Drain well and serve on choice of bread with fried bacon. A twist on a BLT of course.
Bombay Carrot Slaw with Cashews and Raisins
10–12 ounces carrots, grated
1 tablespoon lime or orange zest (or some of both)
1 garlic clove, finely minced
1 teaspoon fresh ginger, finely minced
⅓ cup raisins (golden or regular)
½ cup toasted cashews
3 scallions
½ cup cilantro or Italian parsley, chopped
1/4 cup olive oil
3 tablespoon fresh lime juice
2 tablespoons honey or agave
½ teaspoon salt
pepper to taste
½ teaspoon ground turmeric
1 teaspoon yellow curry powder
¼ teaspoon cayenne
Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
This will keep up to 4 days in the fridge.
Want to make it into a sandwich?
Mix in shredded cooked chicken and serve on a hearty bread for a twist on a chicken salad sandwich. Or serve slaw on top of deli sliced turkey in a sandwich wrap.
Cheddar, Cucumber and Marmalade Sandwiches
Adapted from The New York Times
Yield 4 sandwiches
According to the Times, Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
8 slices pumpernickel bread
2 tablespoons butter, softened
2 tablespoons orange marmalade
6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
1 cup thinly sliced cucumber
Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.
Want to go bold?
Try fig jam and a bit of spicy mustard with a sharp cheddar on crusty bread.
Jolene Lamb is coordinator of the Culinary Institute at Lincoln Land Community College.
Want to know more?
Lincoln Land Community College offers associate degree programs in culinary arts and hospitality management, certificates in culinary arts and baking/pastry and non-credit community classes through the Culinary Institute.
Information: bit.ly/Culinary_LLCC
Questions? Email epicuriosity101@llcc.edu
June 15, 2021 at 05:04PM
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Epicuriosity 101: Sandwiches and salads for hot, humid weather - The State Journal-Register
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