A Simple Summer Sandwich

Tonight, I tried a new variation on our old favorite, Russian sandwiches, and we all really enjoyed them. It's nice that Pie just eats whatever we're eating, without complaint or request for substitution. I usually do them with white bread, tomatoes, bacon and cheddar. Tonight, they were more like veggie melts. Pie and I had ours on rye, mine open-faced, his closed. J chose white bread, open-faced. We had pita triangles, storebought lemon hummus, corn on the cob and yellow watermelon with them.

Veggie Melts

1 tbsp. olive oil

1 Vidalia onion, thinly-sliced

1 big fat clove garlic, minced

2 small zucchini, thinly-sliced

Several fresh basil leaves, torn into pieces

Salt & pepper

3 slices bread (whatever kind you like, but I'd go for a nice, hearty rye)

1 beautiful heirloom tomato, sliced

Muenster cheese (we used 4 inch-wide, medium-thick slices for each sandwich...use as much as you like...and whatever cheese you like)

Preheat broiler. Heat oil in skillet on medium heat. Cook onion, garlic & zucchini in oil, covered, until softened, about 5 minutes. Add basil and cook another minute. Season to taste with salt & pepper. Put bread on a baking sheet and top with tomato slices. Pile on some of the veggies and cover with cheese slices. Broil until cheese is melty and good. Set aside the rest of the zucchini mixture for spaghetti sauce or lasagna later in the week.