Fall starts September 23rd, which means summer is nearly over. Good riddance, frankly – there’s something about heat that makes my brain shut down. The only thing I’m really going to miss is the lovely produce — tomatoes in particular.
(Admittedly not the prettiest tomato photo)
Thanks to the generosity of my friends (and occasionally a good find at a farmer’s market), I’ve had more than my fair share of really delicious heirloom tomatoes this growing season. The kind that you can just slice up, sprinkle with a little salt, and enjoy the hell out of.
They’re also great in the heat – some of my favorite no-cook meals rely heavily on good tomatoes. This tomato basil mozzarella appetizer, for instance. It’s a relief to avoid heating up the house by way of an oven.
A few years ago, the great Oprah turned me on to another no-cook, delightfully tomato-centric recipe that’s perfect on a hot day: a simple tomato sandwich.
So simple, in fact, it kind of sounds like it’s missing something (for BLT fans, it’s basically “missing” lettuce and bacon. But you really don’t need those with an especially lovely tomato.)
(Looks are deceiving – this thing was freaking delicious).
Get yourself to the farmer’s market, pick up some tomatoes, and give this a try before summer is over. 🙂
There used to be this odd little anachronistic burger joint in Montana, straight out of the 1950s or so, that made a mean “flying saucer” burger. The “flying saucer” burger was, essentially, just a typical burger, cheese, ketchup, mustard, onion, pressed between two round pieces of bread that were sealed at the edges and toasted. It was quite delicious and I was very sad to see the place close down in recent years. Funny how a simple little change to the bread can really make something taste incredible.
The interwebs are telling me this is a “Cuban Style Sandwich,” but it also looks a lot like the burgers from Montana. Image from: http://ifood.tv/american/423573-cuban-flying-saucer-grilled-sandwich
That brings me to waffling.
No, not the kind where you can’t make up your mind. This kind of waffling is bold, decisive. Delicious.
Whatever kind of sandwich you can make, you can waffle.
Just prepare your sandwich, heat up your waffle maker, spray it with non-stick cooking spray, place your sandwich in it and SQUISH. Squish hard! And then wait a few minutes (slightly longer than your average, everyday waffle would take), and BOOM.
You’ve just waffled your sandwich and it is delicious. Don’t you feel smart and attractive?
Try it with:
– Peanut butter and jelly – Roast beef and cheddar – Turkey and provolone – All of the cheeses ever
The sky is your waffley limit. Enjoy your new found fabulous, toasty, squishy, delicious method for heating up sammiches. Yum!
P.S. You can also use waffles to make your sandwiches. Or pizza. Or a lot of things really.
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
½ cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
⅓ lb deli sliced hot salami
¼ lb deli sliced ham
¼ lb deli sliced capocollo
½ cup well drained hot pepper rings (from a jar)
Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
We used three different kinds of salami, pepperoni, and nixed the ham. For the beef and cheddar sandwich, we soaked about ¾ of a pound of roast beef in an au jus overnight, and then drained it well before putting it on the sandwich. We then topped that with a very meltable cheese dip.
I’m a sucker for tuna or chicken salads. Chicken salad though always seems like a more difficult task; you have to cook the chicken instead of just opening a can of something. What works great though, is if you’ve got left over chicken from something else, or just make some extra in prep for lunch the next day. This salad is truly easy, and very delicious. You can of course add grapes or walnuts if you’re one of those people, but I like mine basic and flavorful.
In a medium bowl combine all ingredients until thoroughly mixed.
Refrigerate for 4 hours or overnight for best flavor.
Serve on its own, on bread, in a wrap, or in lettuce boats as pictured here.
* You'll see that most simply poach their chicken, which is fine, but I highly suggest preparing it in a way that you would want to eat it plain. So grilled/baked and seasoned with salt, pepper would be perfect.
** Recipe time does not include cooking the chicken, this would assume it is left over from a previous meal or made in advance.
1 frozen hashbrown (cooked according to package direction)
2 slices cooked bacon
2 eggs (fried to your preference)
4 slices thinly sliced cheddar cheese
Place cheese on top of each egg as they come out of the pan and stack on the bottom half of the bun.
Top with bacon, hashbrown and other half of bun.
Eat immediately, or wrap in parchment paper and tin foil to enjoy in the car or another location.
This sandwich is so versatile; you are NOT limited to what I have listed here. Some suggestions could be to use sausage patties, sliced bread or tortillas, add avocado, onions, tomatoes, or other veggies, scramble your eggs, or spread on some spicy mustard or horseradish.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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