6th Circle of Hell

I know that since it is July I should expect hot days; but for God's sake it is HOT here. Understandably I do not live in the hottest place in the area, hence I am in the 6th Circle of Hell while those that live in the asphalt jungles are in the 7th Circle. Yesterday it was so bad that I filled up my bathtub with cold water and sat in it reading a magazine to cool off. And I am at the point where I would sell my mother for a swimming pool! The last thing I want to do on a hot steamy day is cook, but I need to eat so I scoured my cookbooks for some barely cooked meals. And I was inspired to make a French-Style Bistro Salad/Sandwich.

Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.

The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.

Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.

This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!


French-Style Bistro Salad/Sandwich

1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs

Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.