So, as of yesterday, we have exactly 14 days until school starts. It just doesn’t seem possible…where did the summer go? June was a blur, July was vacation and now here we are in August. While I still need to buy school supplies (least favorite job ever) I’m holding onto bits of summer. We’ve got 14 more days, right? Why not make the most of them!
After a slow start to warm summer days, our gardens are finally taking off. Yes, I did say gardens. In addition to our backyard raised beds, a generous friend offered a small section of his farmland for us to plant. Our own little patch of heaven. After a couple weeks of fighting off small critters eating at the plants, things are finally growing. We’ve harvested kohlrabi, fresh herbs and our tomatoes are starting to come in…Sungolds, Green Zebras, Romas, Chocolate Cherries and Cherokees just to name a few.
This has meant some good eating at our dinner table. All kinds of grilled veggie pizzas, salads or simply raw with a bit of ranch dip on the side. I love this time of year for eating, the colors and food is so inspirational.
The idea for this sandwich came from my 9 year old. While on vacation we had lunch one day at The Sink in Boulder. He ordered an Avocado Melt and fell in love. Seriously. We all joked that he was having a relationship with his sandwich. Throughout the entire meal he raved about how AMAZING his sandwich tasted. So, you can probably guess what his first (and frequent) request was upon returning home. You guessed it…Avocado Melt.
I was unable to snap a pretty sandwich picture before we devoured these sandwiches. Hovering, hungry boys are not patient when it comes to taking pictures of their food. Once you make this for yourself, I know you’ll understand.
- 6 Ciabatta Buns
- 1 large tomato, sliced
- 1/2 medium red onion, thinly sliced
- 2 avocados, thinly sliced
- 6 slices provolone cheese
- 1/2 cup basil pesto
- Extra Virgin Olive Oil, for brushing bottom of sandwich
- Over low heat, warm a large skillet.
- Spread basil pesto on top half of Ciabatta bun.
- Brush bottom of other bun with olive oil to prevent sticking to skillet.
- Assemble sandwich on bottom half of bun: tomato, red onion, avocado and provolone slice.
- Finish sandwich by adding top half of bun.
- Place sandwich in warm skillet, keeping on low.
- Cover with lid, checking frequently.
- Remove sandwich when provolone is creamy and melted.
Thanks to all that participated in the Mighty Nest Giveaway! The winner was chosen via Rafflecopter and has been contacted.