Weekend Cooking Inspiration

Weekend Cooking Inspiration: Summer Bruschetta and Homemade Roast Beef Sandwiches


I have been seriously slacking in my food posts lately! It isn’t because I haven’t been cooking, I have! It’s just that in these summer months my little apartment heats up like a wood burning stove, so I stick to quick and easy recipes that wouldn’t be much fun to post. We’ve been consuming lots of fruit, stir fry, summer squash, and salmon burgers. This weekend I got a little more motivated, it must be the smell of Autumn in the air!

I made my favorite summer bruschetta, it’s not traditional but it is delicious. There’s a farm stand near our apartment that carries lovely heirloom cherry and sungold tomatoes. I bought a whole bunch and then realized I needed to figure out a way to use them up, so bruschetta it was! I bought a big loaf of Italian bread from the bakery down the street and a fresh bunch of basil. I quartered each tomato, and mixed them in a bowl with lots of chopped fresh basil, minced garlic, and high quality olive oil- I let all of that sit while I make the rest.

First I slice the bread and put a bit of olive oil on each slice. Then I bake them in the oven on an ungreased cookie sheet at 350 until just crispy (about 15 minutes). I take them out of the oven and spread each slice with goat’s cheese. Traditional bruschetta does not have cheese on it, but I say cheese makes everything better! Then you just pile each slice high with the tomato basil mixture. Delicious! It’s so easy that it feels almost like a trick, but without fail when I have served this to guests they go crazy for it- you will not have leftovers.


Look how lovely these are! One of my all time favorite summer meals.

I also made a nice big roast beef, which I sliced very thinly for sandwiches.


Anyone can make a sandwich, but the difference between a good sandwich and a great sandwich is all in the little caring details. I think that’s why I like making them so much. You can tell when a sandwich has been quickly slapped together, and when it has been made with a little extra consideration. With this beauty I took the extra effort, after baking the roast I drained all the beef fat/juice into a skillet- then I sliced up a large white onion and sauteed it in the juice. I saved the extra juice and drizzled it into a bowl filled with mayonnaise and a little bit of horseradish, which I then mixed up and spread on the top of the bread. Then I piled the other side high with roast beef, provolone, and onions. Toasting the bread and melting the cheese makes them extra delicious, but I didn’t do that since I pack these at night for the fella to take to work the following morning.

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