(Or otherwise known as: The Sandwich Which is God’s Compensation for the Heat in Texas…)

And sweet compensation is it! It’s no small matter to taste the broiling sun in the juice of a tomato, or to sense the coolness of the shade coming off an eggplant, or to brush clumps of local grit off an onion… And peppers! Don’t get me started on the green ones, the yellow ones, the orange ones, the long ones, the fat ones, all of them defying the scorching sun by growing bigger and bigger and producing more and more!!!

So we revel in the moment of it all. We miss this sandwich. We wait for this sandwich. We discuss how the winter was rainy so probably the summer will be cooler. But overwhelming waves of heat come. They always do. We complain and we head for the shade and the evening cool, which in Texas, never comes.

But just when heat stroke threatens us from every direction in rolls the first huge crop of summer veggies! And all of a sudden all is right with the world! It is summer. Our mouths are full of tomatoes. Peppers sit waiting to be blackened and chopped into salsa. And there are sandwiches for dinner! Just right. Fresh. Wonderful. Go on. Give in to it. U know u want to!

Gather Up:
1 eggplant, sliced
3 tablespoons olive oil
Salt and pepper
1 ciabatta, lightly toasted
2 cups assorted peppers of your choice
2 tomatoes, sliced
1 red onion
1/4 cup feta cheese
2 tablespoons fresh chopped oregano leaves

Preheat the oven to 375 degrees, and line a baking sheet with foil. Place eggplant slices and red onion slices on the foil. Brush them with olive oil, and sprinkle with salt. Bake for 15 minutes, then flip each of the slices, brush with olive oil, sprinkle with salt, and bake for another 10 minutes. 

Slice peppers, and saute until tender crisp.

Cut the ciabatta into sections, and slice in half for sandwiches.


Remove grilled veggies from the oven…

…and pop the ciabatta in! Brush each of the sandwiches halves with olive oil, and sprinkle with garlic salt. They should be lightly toasted in about 5 minutes.

Crumble feta cheese, and sprinkle with oregano, salt and pepper. Spread feta cheese mixture on one side of the ciabatta.

Place eggplant slices, red onions and peppers on top of the feta.

Top with tomatoes, and season with salt and pepper.

Welcome to Summer Heaven…we’re glad you could join us!

Adapted from recipes by Zinc Cafe and Market in Laguna Beach, CA and Shady Grove right here in Austin, TX.