Open face Lemon Caprice Sandwich |For what it's worth

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Tuesday

Open face Lemon Caprice Sandwich


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I am finding new ways for me to use basil, since I am growing it for the first time in a pot outside the back door.  The aroma when I brush my hands through it is pretty nice, but I knew it would be great on some recipes too.  Today I had a couple of deli rolls and wanted a really light tasting lunch.  This was a happy discovery for me.   

Ingredients:
  • deli roll
  • rendered bacon grease or olive oil
  • fresh basil leaves
  • provolone cheese slice
  • fresh lemon, thin slice
  • tomato, sliced
  • salt & pepper to taste
First collect some basil leaves.  Wash and dry on paper towels.
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I sliced a deli roll in half and rubbed it in some hot bacon grease from hubs breakfast.  I could have eaten it just like that!  Olive oil would be a second choice if I had not smelled the bacon cooking.
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Then, layer on a deli slice of provolone cheese.
Place a basil leaf or two on the cheese.
Add a super thin slice of fresh lemon.  A mandolin slicer is great for this if you don’t have a steady hand and very sharp knife.
and some tomato slices (all I had was some cherry tomatoes…I thought for sure I had one Roma tomato but couldn’t find it). Drizzle just a little olive oil over the tomatoes and basil and cheese before broiling.
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Broil the open face sandwiches in the oven for a few minutes till the bread is browned and the cheese melted. (Note to self, clean the oven today)DSC_0102
Sprinkle with a little salt and pepper, add a fresh green salad, a tall glass of lemon ice tea and “Hello summer!”

genie sig smoke

8 comments:

  1. Yummy!!! I am growing basil too! Do you have any tips for harvesting herbs??

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    1. I am learning with basil, it produces better if you keep it pinched low so it bushes out. When I reach a big batch (more than I can use) I'm going to try this freezer method: Bring a big pot of water to a boil. Holding some branches of basil by the stalk, dip into the boiling water 5-10 seconds just until it wilts. Immediately transfer to a bowl of ice water to stop it from cooking. Strip the leaves from the stalks, pat dry with paper towels and pack leaves into freezer trays, cover with olive oil and freeze. Use like pesto in soups, vegetable and meat dishes.

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    2. PS. To allow the basil bush to continue producing, harvest above where some of the leaves branch out.

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  2. This sandwich looks so good! I'm a sucker for anything lemon!

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    1. that was the pleasant part of the surprise. Thanks for stopping by.

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  3. Dear Jeannie, This is right up my alley...I love a simple sandwich like this with fresh ingredients...Very simple but oh so delish! Found you through Wonderful Food Wednesday. Blessings, Catherine

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    1. Thanks so much Catherine, hope you make it and enjoy!

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  4. Oh yum, I started drooling at bacon fat. I grow basil tomatoes and lemons, this sounds yum!

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