Happy belated Independence day!

Hope everyone enjoyed their middle of the week Independence day celebration! New York had drizzly weather and I missed the fireworks, but I had an indoor picnic and enjoyed lots of corn, raspberries, strawberries, watermelon, blueberries, and this wonderful sandwich I created:

What’s in it and how did I make this masterpiece, you ask?

First, the ingredients:

1. One loaf of organic ciabatta bread
2. One ripe avocado
3. Jalepeno pecan pesto
4. One ripe tomato
5. Two balls of fresh mozzarella
6. 1/4 lb. smoked turkey

First, prepare all of the ingredients that need to be cut (avocado, tomato, and mozzarella). I’d save cutting the bread for last (otherwise the filling may become a little dry/stale). Cut up all of the ingredients, remembering to slice the mozzarella, avocado, and tomato very thinly so you’re not opening your mouth as wide as you can to take a bite. After everything is cut and prepared, cut the ciabatta bread and put a thin layer of jalepeno pecan pesto as the first layer. The jalepeno adds a little kick to the sandwich since all of the other ingredients are mild. Then begin layering (I layered keeping colors in mind so there was some variety in presentation, but it’s not necessary – you can layer any way you want to!).

We were going to pack the sandwiches and picnic on Roosevelt Island, but since the weather was so dreary, we had an indoor picnic instead. The sandwich would be even tastier if I had a panini grill, but for now, eating the sandwich cold is just as good. It’s an easy to make sandwich that’s very transportable!