Summer on a Bun

As much as I love meatloaf, potatoes, stews and the many other comforts of winter, Summer demands meals on the lighter side. It's hardly a sacrifice, given that months of cold and gloom make the appearance of great summer produce a welcome sight for sore eyes.

Normally I'd insert loving prose on the wonders of a good grilled vegetable sandwich, but alas grilling is not in the realm of my capabilities (fire codes and all). Undeterred, I pieced together a more than acceptable alternative...

First let's begin with the most important part - the bread. All good sandwiches start with good bread, and I've found a wonderful low-point baguette available at my Costco in the frozen food section. The bread is deliciously soft and toasts beautifully. At 4 pts. per 12" loaf, it's also a hell of a points-bargain.

Next, we go to the major flavor elements. When I think hot vegetable sandwich, I think fontina cheese. Summer adds fresh basil to the party, and as a meat stand-in portobello mushrooms are perfect. Roasted red peppers add color and richness to the mix, and a ton of sweet roasted garlic serves as the world's best condiment when spread over toasted bread.

All the flavors work together to create one awesome mess, especially when you overload the sandwich, as I tend to do. Top it all off with some fresh basil and marry it to a tall glass of Hefeweizen, and you've got a triumphant return to cooking after a long month of subsistence meals.

Summer Vegetable Sandwich with Fontina Cheese

6 oz. Portobello Mushrooms
1 med. Onion
2 sm. Zucchinis
1 Red Pepper
10-15 cloves Garlic
2 tablespoons EV Olive Oil
1 tablespoon Balsamic Vinegar
1/4 teaspoon Ground Coriander
Salt and Pepper
Fontina Cheese
Bread

Roast the red pepper and set aside to steam. Wrap the garlic cloves, spritzed with olive oil and seasoned with salt and pepper, in a 425° toaster oven for 1/2 hour. Set aside.

Very roughly chop vegetables and toss with oil, vinegar, coriander, salt and pepper. Sautee over high heat until all the vegetables are cooked and piping hot. Toast the bread, and spread the roasted garlic over one side. Spoon vegetables onto bread and top with peppers and fontina cheese. Chiffonade the basil and distribute over the top. If the fontina doesn't melt into glorious submission, pop the open-faced sandwich under the broiler.

Grab a fork, tie on a bib and enjoy...

Makes 4-6 6" subs, with each sub checking in at approximately 7 points. Recipes vary according to amounts of bread, cheese and such, so you'll have to do the math.