Gazpacho and BLCT

Sometimes it's okay to be a super lazy "cook".

 Aka it's totally alright to eat sandwiches for dinner, especially when it's a thousand degrees in your apartment and especially if the sandwich is a B.L.T. paired with a side of fresh gazpacho like this!

( Bonus points to those of you who also add cheese to your B.L.T.s. )

This summer I was reintroduced to how amazing B.L.T.s and gazpacho are and craved the two together for a lazy, sweaty, summer dinner.

Although my first sandwich used pork bacon, sharp cheddar, and actual lettuce I work with what I have and substituted fresh mozzarella, turkey bacon, and a handful of baby greens on slices of fresh spelt bread.

The first gazpacho recipe I ever tried was from my mom, but had to pull from memory after losing the recipe card - and yes I totally still write my recipes on index cards!

Luckily gazpacho is one of those soups you can literally throw any summer veggie into.  Tomatoes, peppers, onion, and cucumbers usually make up the base.  Feel free to use fresh tomatoes or canned ones in their juices, any color peppers, and more or less jalapenos for spice factor.  Toss everything into your Ninja and voila, dinner is ready!

Gazpacho

Ingredients (large batch)

• 3 cups diced tomatoes
• 1 green pepper
• 1 red pepper
• 3/4 sweet or vidalia onion
• 3/4 seedless cucumber
• 2 tomatillos
• 4 cloves garlic
• 1 jalapeno, de-seeded
• 2 T white vinegar
• 4 T balsamic vinegar
• 1 T worcestorshire sauce
• Salt and pepper to taste

Combine

1. Wash and chop your veggies.
2. Put everything into a food processor or high speed blender and blend on high speed until smooth.
3. Enjoy!

B.L.C.T.

Ingredients (serves 1)

• 2 slices bread
• 2 oz mozzarella
• 3 slices bacon, cooked
• 3 slices tomato
• greens of choice
• mayo, as desired

Combine

1. Toast your bread then spread with mayo if using.
2. Lay the cheese, bacon, tomato, and greens on one slice of bread.
3. Top with the other slice of bread and cut in half, diagonally of course.
4. Enjoy!

Three's Company or Something Like That

I think that's how the saying goes, right?

If not, they'll be re-writing it after they try this killer grilled cheese.

It reminds me of a fight between siblings... but like in a good way.

You know, Brie is the eldest child up strong against sweet little Apricot, the youngest of siblings.  Every trio has a mediator and coming in with a bang we have spicy Arugula to break things up.

Except nothing will be broken up because these flavors are literally melted together...almost like a post-fight group hug.

Grilled Brie Sandwich with Apricot and Arugula

Ingredients

• 2 slices sandwich bread
• 1 T apricot preserves
• 1 small handful of arugula
• Brie as desired
• Mayo/shortening as needed

Combine

1. Lightly toast your bread.
2. Brush the outsides of the bread with mayo or shortening.
3. Spread the apricot on the inside of one slice, layer with arugula, top with lots of Brie, then cover with second slice of bread - keeping the oiled side out.
4. Transfer to a pan over medium-low heat, cheesy side down first.  Heat until bread is crispy and cheese is melted.
5. Carefully flip with a large, flat spatula and heat the second side until the bread is crispy.
6. Cut in half, diagonally of course, and enjoy!