Despite the fact that we went back to school last week, we are still finding ways to enjoy summer for as long as possible. Bike rides, fire pits with s’mores and running through the sprinkler after a long day in the classroom, just to name a few. Just yesterday, I was talking to yet another person that said it felt like the summer was gone in the blink of an eye. I told her I agreed, so we were doing the best we could to enjoy the warm days while they last.
Although there are thoughts of fall in the air, our gardens haven’t gotten the message. After a slow start, the tomatoes have finally taken off. Our gardens look like a jungle of vines, hanging heavy with fruit in various stages of ripening. I’ve started roasting them, to freeze for sauces and soups over the winter. I offer my apologies now for all the tomato recipes and pictures that will be appearing here over the next few weeks, today’s sandwich included.
While at the Boulder Farmers’ Market back in July, my husband bought a breakfast sandwich for us to share. It was called ‘The Rocket’, a delicious creation of an over easy egg, spicy arugula, sliced heirloom tomato and arugula aioli sandwich between a multigrain ciabatta bun. After the first bite I was a little sorry we had to share.
Upon coming home, I decided to tackle making this wonderful sandwich myself. I was curious about where the name ‘Rocket’ came from. A quick search on Google gave me the answer. In the UK another name for arugula is rocket, thus the name of our favorite new sandwich. If you search ‘rocket salad’ you’ll come up with some amazing inspiration, many courtesy of the great Jamie Oliver himself.
- Arugula Spread
- 2 cups packed arugula
- 1 clove garlic, peeled
- Lemon juice, squeeze of half a lemon
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup mayo (I love Veganaise. Just love the flavor over regular mayo.)
- Kosher salt and freshly ground pepper to taste
- Egg, cooked over easy
- Tomato, sliced
- Arugula, enough for sandwich and arugula spread below
- Multigrain Ciabatta Buns
- Blend arugula, squeeze of lemon juice and garlic in a food processor until finely chopped.
- Stream in olive oil until well blended.
- Transfer arugula mixture to a bowl and stir in parm and mayo.
- Season to taste with kosher salt and freshly ground pepper.
- Spread on top of ciabatta bun and assemble sandwich with cooked egg, tomato slice and arugula.