My summer sandwich nomenclature is for a chutney kind of spread. It is very refreshing in summer. The chutney will last for a couple of more applications. The pesto is basically using a nut base rather than onions. Pesto softens the taste.
The veggies is the flavorful pepper and onion combo. An appetizing smell in summer grilling. Here it is sauteed.
Chutney - Pesto : Grind together
Dates : 3 - softened by soaking in hot water
Chillies: 2 - serrano medium
Cashew : raw halfs
Mint : fresh - half cup
Coriander - half cup
Tomatoes : 2 - plum - skinned
Liquid: Apple cider vinegar (Umami and probiotic)
Oil : Olive
salt and fresh ground pepper to taste
Veggies:
Bell pepper : 1/2 - thinly sliced
Onions : small - thinly sliced
Bread: farm style for the half and Wegmans sour loaf for me
Cheese: Medium Brie
Protein : boiled egg - one per sandwich
Chutney Ingredients in order:
dates, chillies, cashew halves, mint, coriander, tomatoes
Veggies: bell pepper and onions
Sautee chillies to remove the sting
Can also add tomatoes at the end and toss
The chutney-pesto
sautee peppers (with salt and pepper) and onions and cook closed - cool
butter spread on the inside of the slices, spread chutney-pesto liberally on both slices, add cheese
Add the veggies
Same shown with sour bread
Sliced egg - cannot stop showing off my egg slicer
Stack on top of veggies, close, press, and slice in two
Ignore the small one on the right -was feeling a little more hungry
Missed the picture with the egg loaded. Leave it to your imaginations