Last week I posted about BLTs, those awesome sandwiches that perfectly meld the flavors of bacon, lettuce and summer-fresh tomatoes. Then, this weekend we went to a friend’s house for a small get-together. She served the most amazing Italian sandwiches, and it got me thinking how under-appreciated the sandwich is as a quick and easy dinner food. I’m so used to slapping together PB&J or balogna and cheese for my daughter’s lunch every day that I forget it’s possible to make a dinner sandwich that’s nutritious, satisfying and not just an attempt to cram some protein and fiber into a kid-friendly, portable package.

The secret to my friend’s sandwich is fresh, quality ingredients. If you work near a deli, you could pick these items up over lunch. The bread is especially important–she uses a nice, long crusty/chewy loaf. Cut it through the middle so you have two long pieces, then slather on a bit of mayonnaise and/or some pesto. (I usually have fresh pesto on hand in the summer, but you can buy it ready-made.)

Next, layer salami with a soft, mildly aggressive cheese. My friend recommends havarti or provolone. Add some thin slices of red onion and red bell pepper (roasted red peppers from a jar work well). The final touch–the one that really makes this sandwich, I think–is fresh basil leaves in place of lettuce. We grow basil on the back patio since it’s so low-maintenance but, again, you can always get it at the store. You only have to use a few leaves to get a wonderful spicy, fresh flavor.

Cut your long sandwich into pieces big enough to hold, and then serve with a bit of ready-made pasta salad. Summery, satisfying and simple!