Wednesday, July 27, 2011

Summer Vegetable and Bacon Sandwich

Tom and I ate dinner together the other night, and made ourselves a hot, open-faced sandwich very typical of what he eats on a regular basis. Tom often stir-fries vegetables, and he adores sandwiches; so we combined them into one happy dish.

His sister Anne (whom we consider to be our guardian angel) had recently visited from Kentucky and very much wanted to shop at Zingerman's, since she regularly gets their catalogues. So Tom had taken her to the Bakehouse to buy coffee cakes and other treats, both for gifts and for herself ('cause she's worth it!). And, well, of course he couldn't leave there without buying himself a present too - a loaf of Sicilian Sesame Semolina Bread.

So, for our dinner we started with one slice each of the bread, lightly toasted so that it wouldn't be too crispy when we tried to cut into it. We then peered into the refrigerator and found a lovely assortment of fresh vegetables, as well as some fabulous maple-flavored bacon. Toss in a little bit of the white cheddar that I'd contributed to the cause, and voila - dinner!

This was immensely flavorful, easy to make, and was a perfect light meal for a summer evening.

Summer Vegetable and Bacon Sandwich

5 slices maple-flavored bacon, cut into 1" pieces
1/2 small red onion, halved, sliced
2 cloves garlic, minced
1/2 zucchini, quartered lengthwise, sliced
6 asparagus, cut into 1" pieces
2 cups baby spinach leaves
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 slices Zingerman's Sesame Semolina Bread
2 slices white cheddar cheese

In a large skillet, cook bacon over medium until starting to turn golden. Add onion, garlic, zucchini and asparagus; cook, stirring frequently, for 10 minutes until vegetables are tender and caramelized. Add spinach, salt and pepper; turn off heat, and let spinach wilt.

Lightly toast the slices of bread.

Place 1 slice of toast onto each of 2 serving plates. Divide vegetable-bacon mixture, pouring it over the toast. Top with cheese and microwave for 30 seconds or so, just until melted.

Serve immediately, with pickles or chips or fruit on the side.

Serves 2.


Jenn said...

I'm sorry... did you say something? I seemed to have blacked out or something after I saw bacon...!!!
Mary, you have once again out done yourself... simple, yet amazing!!

Karen Harris said...

Perfect! There is nohing I like better in the summer than a bacon and fried yellow squash sandwich. Your sandwich reminds me of it. This just looks delicious.

Cranberry Morning said...

That sounds like a great sandwich idea! And although some people hate their house smelling like maple bacon, I LOVE IT. (I also get that same delicious aroma when burning maple in the stove in the winter!)

Andrea the Kitchen Witch said...

Veggie sandwich with bacon and white cheddar? That's it. I'm boarding the next flight to Ann Arbor right away. Oh say I can make this at home? Hmm...well that's not as fun as showing up at Mary's doorstep begging for a sandwich but it'll work. Looks delicious!!

Miriam said...

Great use of spinach and zucchini :), Miriam@Meatless Meals For Meat Eaters

chocoholic said...

oh goodness! I could eat these everyday. As a kid we used to have tomato and bacon crumbly biscuits for dinner and those were my favorite!

Candace said...

How could this not taste fantastic?! Look at that bread! And bacon! And cheese! Perfecto!

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