Sandwiches and soup are like bread and butter, except the bread is packed with fresh, savory-goodness and the butter bougiefied. Feel free to mix and match these sandwich/soup combos for a fresh upgrade to your summer routine.
Marinated Vegetable and Asiago Sandwich
The four musketeers—marinated zucchini, asiago, roasted red peppers, and baby arugula—unite inside two pieces of scrumptiously grilled pumpernickel bread topped with velvety artichoke pesto. Make sure the zucchinis are as thinly sliced as possible, and try adding paper-thin prosciutto for a salty punch.
Lemony Shrimp and Mixed-Herb Pesto Flatbreads
Every part of this recipe you can (and should) make from scratch—even the flatbread. So, don’t be shy. Go buy the freshest shrimp you can get your hands on, and fire up that grill for this savory, herbacious, and zesty flatbread. My favorite part? The cilantro in the pesto.
Prosciutto-Melon Flatbread
Don’t let the straightforward name fool you. This is no ordinary marriage of prosciutto and melon. No! This is a crowd-shocking, polyamorous scandal between mint leaves, goat cheese, prosciutto, and cantaloupe. And, I call on my good friend extra virgin olive oil as my sole witness. I rest my case, your honor.
Spicy Halloumi, Eggplant, and Tomato Sandwich
Transport yourself to the Mediterranean during your lunch break. This caprese-inspired sandwich pairs majestically with a light-bodied red, like a chilled Frappato. If you are craving a little kick, adding some hot peppers, giardiniera salad, or Tunisian harissa will do the trick.
Fontina & Rapini Grilled Cheese Sandwiches
Rapini, or broccoli rabe, can be tough to incorporate into meals. Chef Duskie Estes shows us how to adult-ify a grilled cheese sandwich like a pro. Who knew chili flakes worked so well with rapini? I didn’t.
Cucumber and Cilantro French Goat Cheese Chilled Soup
Cold soups are a big move. And this one only requires five ingredients. Make sure to chill well before serving, or, if serving immediately, add ice cubes to the blender. Enjoy.
Lemon-Whey Soup with Peas & Bulgur
This soup calls my name after a picturesque trip to the farmers market on a Sunday morning. Pick up fresh peas—the best ones are shiny, firm, and bright green. Take your time shelling them (and no judgment on snacking on them as you shell).
Matsvnis
Matsoni is an Armenian fermented yogurt typically made from a combination of cow’s, sheep’s, or goat’s milk. But Chef Ketevan Mindorashvili, who runs a restaurant at the Pheasant’s Tears Winery in Sighnaghi, Georgia, makes hers with buffalo’s milk. Her Matsvnis soup recipe is made with Matsoni and foraged wild herbs, dolloped over minced lamb-stuffed dolmas.
Fresh Corn Soup with Rice, Yogurt, and Sizzling Mint Butter
This middle-eastern soup recipe, courtesy of Greg and Lucy Malouf, co-authors of the modern Middle Eastern cookbook New Feast and James Beard Award-winning Suqar, is worth the time and energy, and is a new interpretation of hot yogurt soups found throughout the Middle East.
Parmesan and Pureed Greens Soup
This umami-rich soup is the perfect way to work through that block of Parmigiano Reggiano that has been sitting in your fridge for a bit too long. The recipe calls for swiss chard, but any leafy greens will do. Former editor Rebecca Haley-Park recommends you serve these in shooters for a fun dinner party starter!
Philip Han
Philip Han is a food writer and filmmaker based in Seoul and Lewiston, ME. A rising senior majoring in Philosophy at Bates College, he has worked for the Cumberland County Food Security Council, Rogers Collection, and UpPortland. When not in the field covering his next story, you might find him playing squash or snowboarding down the treelines of Maine. He is also banned from using his roommates’ communal fridge after storing epoisses for two months.
