The Scoop
Summertime Sandwich pairs juicy watermelon and tomato for a fresh twist.
The Summertime Sandwich was born on a brilliantly sunny afternoon, as I navigated my first farmers' market as a newly independent postgrad. An urge struck to capture the essence of this newfound freedom in a single, colorful bite. Wandering among bustling stalls, I marveled at vibrant displays: juicy watermelons, plump tomatoes, and freshly baked flatbreads piled high. My culinary senses tingled, envisioning this bold pairing of sweet watermelon and tangy tomato, glued together by just a squeeze of fresh lime juice. Back in my tiny kitchen, I experimented with this flavor blend that was as lively as that vibrant market crowd.
As I plated the inaugural version of the sandwich, moments from that market swirled in my mind. The flatbread lightly toasted on my grill, its aroma mingling with the scent of sizzling sausage links. I found a use for my grandmother’s old basil plant, plucking its fragrant leaves with care. Remembering the pepper’s bite, it dawned on me that scattering it with a light touch balanced the watermelon’s sweetness. This wasn't just a sandwich; it was a canvas, painted with the vivid adventures of that independence-steeped summer.
One delightful tip from that day: toss the watermelon salsa with a gentle hand to avoid bruising the delicate, juicy pieces. And trust me, letting the sausage rest a few minutes post-grill offers a clean slice; lessons learned in my little kitchen become my rules for these sublime sandwiches that mirror both a season and a milestone.
Ingredients
- 1 cup watermelon, finely chopped and seeded
- 1 cup tomato, finely chopped and seeded
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons lime juice, can substitute white balsamic vinegar or white wine vinegar
- 1/8 teaspoon ground black pepper
- 1 (12-ounce) package of fully-cooked Italian, hot Italian, or roasted garlic and herb chicken sausage links
- 4 flatbreads or whole wheat or whole grain hot dog buns, split
Directions
- Preheat the grill to medium heat.
- In a medium bowl, combine the watermelon, the tomato, the green onions, the basil, the lime juice, and the pepper, tossing together.
- Place the sausage links on the grill.
- Cover and cook the sausages until heated through to 160 degrees F internally, about 7-9 minutes.
- Place the flatbread on the grill rack over the heat and grill until lightly toasted, about 1-2 minutes. If using the hot dog buns instead, grill them cut-side down.
- Slice the grilled sausage.
- Divide the sausage slices and the watermelon salsa among the toasted flatbread.
- Serve.
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