Logan and I took a mini-vaca this past week/weekend. And it started off with a six plus hour drive that should have only been four! I was literally stopped on the interstate most of the way from central Ohio to the thumb of Michigan. I mean seriously? If you ever want to hate your life, grid-lock on the interstate will get you there in no time. It was sooo bad that the first night we were there I flung myself awake (gasping of course, because I’m dramatic like that) out of a nightmare which involved me slamming on the breaks about to rear-end someone at full speed. So, our first day of vaca was kind of a dud. We spent the other couple of days running around to see family and friends. BUT, we did get one day where we were able to chillax. P.S. I use to say chillax all the time… in high school.
So on that day of chillaxing, we got to float down the St. Clair river. Which is a big event they hold every year where 1,000′s float their way down the river, some horribly intoxicated, some riding swan floats, and some riding a pallet they attached to plastic barrels. It showcased a wide array of individuals. But we had fun.
Now when I say that we floated down the river, please don’t imagine a puny intertube. No, we went down in what looked like a spaceship that made love to a couch… it was massive. It fit four of us, and you sat completely upright out of the water. But in the middle where you could rest your feet the bottom was mesh… so you could get wet… if you wanted to. This beast was so big that you literally had to get your ass up to even reach another person on the float. All that was missing was a refrigerator and satellite radio. Somehow though, even in it’s enormity, it wasn’t big enough for me to not almost fall overboard on a few occasions. Thankfully I managed to save my own life and not fall overboard.
One of our floaters who is my mom’s bff and like a second mom to me… knitted… on the float… down the river. Yep, you read that right. She knitted herself a dish towel as we floated on our spaceship couch down the river and we even have pictures to prove it. I suppose she takes any opportunity to knit seriously.
Well spaceships and knitting aside, it was a nice break for a day (since floating was really the only vaca day looking back at it) and away from technology. I think I need more tech breaks in my life from here on.
Tuesday, our first day back, Logan and I ran around getting groceries and recycling old electronics to keep with the cleaning out the house plan. And I made these sandwiches. Because they just sounded good. And it turns out they were soooooooooooo sooooooooo good I had to stop all blog plans and make them again so I could share them with you, and so I could eat them again.
These sandwiches are a synch to make. You literally slice yourself some yellow summer squash, skewer a handfull of cherry tomatoes, and while grilling those up whip together a three ingredient basil mayo. Healthy noms in 30 minutes or less – yaaaaa. Plus, it’s a sandwich and I can’t even begin to tell you my obsession with sandwiches. Because the obsession is real.
And now I’m obsessed with this sandwich. I’m pretty sure Logan might be too. After his first bite he was telling me how surprised he was on how unexpectedly flavorful they are. Sometimes the simplest ingredients combined just the right way is all you need. And this is sandwich is all you are ever going to need. <— See I’m obsessed.
Bamboo Skewers: Using bamboo or wooden skewers, soak them in water for 20 minutes before using so they don’t burn/set themselves on fire when placed on the grill. I like to put mine in a 9×13 pan, cover them with a little water and set something like a mug on top of the skewers to keep them submerged.
Toast Your Bread Yo: Using day old buns is the way to go, and toasting them on the grill is an absolute necessity. It gives your sandwich just a slight crunch and brings out that grilled flavor even more. Anytime a meal and bread is involved, such as this sandwich or a burger, I always throw my buns on the grill to get them nice and toasty… it makes allllll the difference in the world and your bread still stays nice and doughy in the middle.
Make or Break Mayo: A quality mayo is an absolute must. I’m a huge Just Mayo fan myself. Because at the end of the day, the basil (and garlic) mayo on this sandwich is really what makes THIS SANDWICH. So go quality and lather it on!
The Art of Grilling: All grills are created differently and have different hot spots. So while times are given in the recipe you want to play grill master and check for doneness rather than is everything on time. Cherry tomatoes should be blistetered on both sides, meaning beginning to burst and have a nice little char where they made contact. The squash should turn slightly translucent, have grill marks and be tender throughout after cooking on both sides. Anything that is done grilling, move it on up to the top rack to keep warm. Keep in mind oil is your best friend – it does more than just keep your veg from sticking, it also helps them to not burn and become a dehydrated piece of ick. So oil up!
Okay, I’m really wishing I could eat another of these right now. It’s only been a few hours since I had one too. But I’m seriously drooling over these already again.
Ask me next week how many times I’ve had this sandwich… I’m sure it’s going to be an embarrassingly large number.
I’m okay with that.
P.S. If you have leftover cherry tomatoes you could always put them to work on another dish, such as, oh I don’t know, Lemon Millet with Grilled Asparagus and Blistered Cherry Tomatoes. Just saying.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!**
- For the sandwiches:
- 2 large yellow summer squash
- 6 ounces cherry tomatoes
- grape seed oil
- salt & pepper
- 2 hoagie buns (gluten free, if desired), halved lengthwise
- handful of spinach (optional)
- For the mayo:
- 3 tablespoons Just Mayo
- 1 garlic clove, pressed
- 1/2 tablespoon packed minced fresh basil
- Preheat grill to medium-high heat.
- In a small bowl stir mayo ingredients together and set aside.
- Carefully slice the tops and bottoms off each squash. Cutting lengthwise, cut squash into 1/4 inch slices. Skewer cherry tomatoes on bamboo or metal skewers. Brush squash and tomatoes with grape seed oil and sprinkle with salt and pepper.
- Place squash slices on grill and close lid. Grill for 5 minutes or until slightly tender and grill marks appear. Flip slices over and add skewered tomatoes to grill, closing the lid when done. Grill for five minutes, and flip tomato skewers over. Check squash for grill marks and tenderness, removing any slices if necessary. Close lid and continue to cook a few more minutes until tomatoes are blistered on both sides and all squash is tender throughout.
- Place bun slices open side down and grill until lightly toasted and grill marks appear.
- In a food processor, place grilled tomatoes and pulse a few times to smash tomatoes.
- Layer sandwiches as follows: bottom bun half, smashed tomatoes, grilled squash, spinach (if desired) and top bun half with a healthy slather of basil mayo. Enjoy!