Marti Olesen's favorite summer recipe, straight from the garden.
- Carbohydrate 68.3521 g
- Cholesterol 18.711 mg
- Fat 19.6407 g
- Fiber 8.84300013780594 g
- Protein 55.8358 g
- Saturated Fat 3.996434 g
- Serving Size 1 1 Serving (624g)
- Sodium 3027.858 mg
- Sugar 59.5090998621941 g
- Trans Fat 1.233462 g
- Calories 644 calories
Step-by-step
- Layer the ingredients in the order given; eat with the cheese layer on top.
Swapping the whole grain bread for a soft brioche completely alters the structural integrity of this preparation. Sturdy bread is mandatory here to support the heavy moisture load of garden vegetables without disintegrating during consumption. The defining technique governing success involves applying crunchy peanut butter directly to both interior slices of bread in an even two-tablespoon total coating. This viscous layer acts as an impermeable moisture barrier, preventing the juices released by the thinly sliced tomatoes and cucumbers from turning the crumb into a soggy paste. When building the composition, keep cucumber slices under two millimeters thick to ensure they yield easily to the bite rather than sliding out of the stack. Raw onions contain volatile sulfur compounds that can easily overpower mild cheddar; soaking the Vidalia slices in ice water for ten minutes before assembly tames the harsh bite while maintaining crisp texture. Visual doneness requires checking the perimeter of the sandwich to confirm that the dense cheese layer rests flush against the crust without excessive overhang. Consume the sandwich immediately upon completion while the produce remains cool and the lipid barrier remains intact.
