Two Summer Sandwiches, A Good Salad, and a Small Pause for Something Big
Summer meals we can’t stop making while something big brews in the background.
Just when we were ready for ripe summer tomatoes and breezy porch lunches… life handed us a curveball. (Thankfully, the delicious kind.)
If you’re here looking for the best summer sandwiches, how to grow tomatoes in containers, or just what to eat when it’s 97 degrees and your brain feels like soup—welcome. You’re in the right place.
We were gearing up for full-on tomato season: planting basil, dreaming of grilled peach sandwiches, and writing tips for how to start a small container garden, even if you’ve never grown a thing in your life. Then came the kind of unexpected life shift that changes plans—but maybe in the best way.
It’s a project that might just keep this food blog thriving (and tomato-stained) for years to come. But it also means we’re hitting pause for just a few weeks while we capitalize on a golden opportunity.
No worries though. We're not ghosting you. Just a light simmer on the stove while we stir something behind the scenes. We’ll just say the next chapter includes tools, grit, and the kind of project that calls for sandwiches eaten on upturned paint buckets.
Hey food friends! 👋 I’m Kaitlynn, half of a food-loving couple 🍜 exploring DC (& beyond) who knows the best connections happen at a shared table 🍽️. Whether you're searching for the best hidden restaurants in Mexico City, trying to master your grandma's marinara 🍅, or just craving something real, I’m here with dishes (and discussions) that make life more interesting. Come hungry, leave inspired. ✨🍴
The Real Good Stuff: Lazy Summer Meals We Actually Eat
While we pause, we’re not leaving you foodless. In fact, we’re leaving you with a couple of things we’ve been eating on repeat this summer: a sandwich so simple it sounds like a joke (until you bite it) and a salad that hits all the salty-snappy-soft notes like a perfect summer song. Perfect for hot weather lunch ideas, no-oven meals, or just what to eat when your fridge is full of leftovers.
🪄 The Magic Sandwich™
You might remember this little guy from a few posts ago. Still thinking about it? Us too.
It started as a fridge-cleanout sandwich and somehow became a summer staple. Bread (I like Daves 21 grain or genuine product of Italy sliced loaf), slightly soaked in olive oil and toasted, a swipe of Greek yogurt, a layer of spinach tossed with fresh mint, crisp cucumber, tomato slices, deli turkey and ham, cheddar or havarti, mustard—and a handful of crunchy potato chips right before you close it up.
There’s not quite a formal recipe, but for me, it’s the mint that sneaks up and has genuinely made several people separately pause mid-bite and go, “Whoa this is so good, what is that?” It’s the fresh mint guys. Plus that deli squish meets fresh snap, and I’ve been eating it nearly every day on-site at the new project. Never not thrilled to take that first bite.
Build your own version with the tips from our lazy summer eating guide and name it after yourself, eat it in the sun. That’s the vibe.
🍑 Peach + Prosciutto + Basil + Butter
Yes. Butter. Not cheese. Not mayo. Butter.
This one’s all about the summer layers: fresh bread (even the store loaf works), salted butter, prosciutto, ripe peach slices (or tomato if that’s what you’ve got), and a few torn basil leaves. It sounds a little ridiculous until you bite it—then it’s just right. Full recipe below.
🍉 Watermelon Chicken Salad That’s Not Boring
We know watermelon chicken salad sounds like something from a hotel brunch buffet—kind of soggy, kind of forgettable. But this version? It’s cold, crisp, salty-sweet perfection. And it takes less than 10 minutes.
If you’re looking for lazy summer lunches that feel fresh, what to make with leftover grilled chicken, or a go-to salad for hot days—this one’s for you.
Here’s what goes in:
Grilled chicken (leftovers or store-bought rotisserie is perfect)
Juicy watermelon cubes (the colder, the better)
Sliced cucumber (or chopped, we’re not fancy)
Crisp greens (I like spinach or arugula)
Goat cheese or fresh mozzarella
Basil or mint (whichever you’ve got)
Salt + pepper
Light dressing of your choice—olive oil with salt is great, balsamic works too
Toss gently. Eat cold. Then wonder why you haven’t been eating this every July.
While We’re Out: Eat, Scroll, Explore
We’re still here—just taking a little pause from full blog posts while we navigate a summer curveball. But if you’re craving food ideas, stories, or good eats, here’s where to find us in the meantime:
🥖 Snack with us IRL
Our Food Maps Page is live and quietly awesome—packed with constantly updated, hand-picked spots in DC and beyond where we actually eat, from low-key dives to splurge-worthy favorites.
👉 Paid subscribers unlock the full list, including secret gems we’re still (kind of) gatekeeping.
🎙️ Portrait of a Palate: Interview Drop Incoming
Lindsey Otto of Let It Simmer recently interviewed me for Portrait of a Palate column on food and identity. We talked about tech burnout, late-bloomer cooking, and what it means to build connection through meals.
👉 Follow on socials to catch it when it drops.
📚 Read what we’re reading
Here’s the latest from our food-inspired nightstand and picnic blanket, perfect if you’re hunting for food history books, reading lists about food culture, or inspiring food essays:
Oceans of Grain by John Reynolds Nelson — how American wheat reshaped the world
Good Food Outdoors by Katy Holder — picnic, bbq, road trip eats inspo
Delizia! by John Dickie — chaos, carbs, and the politics behind pasta
We Are What We Eat by Alice Waters — a gentle, inspiring call to better food habits
🥪 Peach & Prosciutto Sandwich with Basil Butter
Serves: 2 sandwiches
Time: 10 minutes
Vibe: Fancy but lazy. Sweet, salty, soft, crisp.
Looking for the perfect summer sandwich recipe that feels effortless but tastes like a picnic in Italy? This peach and prosciutto sandwich is it. Think no-mayo picnic sandwich, full of fresh flavor and texture—ideal for warm days, porch lunches, or standing barefoot in your kitchen.
🧾 Ingredients
1 small baguette or 2 ciabatta rolls
(Something crusty but not too hard—you want some chew but not a jaw workout.)2 ripe peaches, thinly sliced
(Or sub nectarines.)4–6 slices prosciutto
(Enough to layer, not blanket.)2 tablespoons salted butter, softened
1 small handful fresh basil leaves
Optional: cracked black pepper, drizzle of balsamic glaze or hot honey if you’re feeling it
🛠️ Method
Toast the bread
Split your baguette or rolls in half lengthwise. Lightly toast the cut sides using a grill pan, toaster, or oven—just enough to warm and crisp the interior without drying it out.Make the basil butter
Finely chop the basil and mix it into your softened butter. Spread generously on both cut sides of the warm bread so it melts in.
No time to chop? Whole basil leaves + plain butter still hit the mark.Assemble the layers
Add 2–3 slices of prosciutto to the bottom half of each sandwich.
Layer on your peach slices.
Sprinkle a little cracked pepper if you’d like.
Optional: drizzle with balsamic glaze or a touch of hot honey for an extra hit of brightness or heat.
Press + serve
Gently press the sandwich together so the juices, butter, and salt all mingle. Slice in half if you're sharing—or just lean into full goblin mode and enjoy it whole.
🍑 Tips & Variations
Want to turn this into a cheese sandwich with fruit? Add mozzarella, burrata or goat cheese for extra creaminess.
Peaches a little firm? Sear them quickly in a hot pan with a little butter to soften and boost flavor.
Try it crostini-style: thin baguette slices, basil butter, peach, prosciutto—instant elegant appetizer.
It’s messy. It’s elegant. It’s the sandwich version of sitting outside with bare feet and a cold drink.
And hey—if paid membership isn’t doable, we get it. But even a one-time donation keeps the feast going. Thanks for being part of this table.
🍅 Tomato Journal: July Check-In
We’re officially a two-duo household: one tomato-and-basil pair thriving in a shared pot like a clingy rom-com couple, and one duo doing just as well in separate containers—independent, yet emotionally available.
Still no flowers yet, but things are looking hopeful: stems are strong, leaves are lush (minus a few drama queens), and everyone’s getting enough sun, even if some are leaning like tiny green drunkards. One’s propped itself up dramatically against the chain-link fence like it’s in a telenovela. It's fine. We’re all just doing our best out here.
Right now, our tomatoes are still growing in containers—not ideal, but not a total loss either. If you’re trying how to grow tomatoes in pots or looking for tips on caring for tomato plants in extreme weather, here’s what I’ve learned (mostly from gardeners far more seasoned than I am):
✅ Continuing Tomato Plant Care Tips for Beginners (like me)
No flowers ≠ no hope — healthy growth means fruit could be coming soon. Keep supporting and watering consistently.
Container life isn’t a failure — just a phase. Transplanting might still happen… or not. We’re staying flexible.
Weather whiplash is real — yellowing and curling leaves are often just stress. Prune the bottom leaves and water at the base.
🌿 Also: the basil? Thriving. Like, stealing-the-show thriving. Might be time to give everyone the names they deserve.
Cast your vote in our instagram poll 🗳️
We’re naming each pair . The vibes are themed, but not too deep-cut:
🍝 For the duo in one pot (they cook together):
🍅 Tomato Swift & 🌿 Basil Eilish (summer tour energy — Eras meets Happier Than Ever)
👨🍳 Carmy & 👩🍳 Sydney (From The Bear — intense kitchen soulmates, fire and finesse)
🛼 Kenough & 💅 Basil Barbie (Greta Gerwig's dream team — gender vibes + garden herbs)
🖤 Wednesday & 💚 Enid (Moody nightshade + fresh spicy opposites attract — gothic gloom meets sunny werewolf)
🍅 Next Up on Tomato Watch 2025:
Tie up the floppy ones
Trim bottom leaves for airflow
Keep containers happy (or prep the ground, maybe)
🥖 Still Up Next: Why Bread Tastes Better in Europe (Yes, It’s Actually the Law)
Ever wonder why bread tastes better in Europe? Or why a croissant in Paris or a slice of pizza in Rome feels like it hits way harder than anything in your grocery store? Spoiler: it’s not just vacation goggles—it’s food policy.
We’ll be diving into the science, history, and little-known rules that protect food culture overseas—and how we can bring some of that joy home. From traditional sourdough laws in France to why some flour is banned in Italy, we’re digging into how government, culture, and protest shape the bread, pasta, and pastries we crave.
Think:
🥖 Sourdough revolutions
🍝 Anti-fascist pasta parties (yep, real history)
🛒 How global trade shapes your local grocery aisle
🇺🇸 What it would take to make American bread better
We’ll share what we learn—and how to bring a little of that European-style joy back to your own kitchen.
💌 While You Wait, Here’s How to Keep the Flavor Going
🥪 Make a sandwich. Pick one above and commit.
🍅 Name a tomato. Help us settle the ultimate garden question in our Instagram poll .
🗺️ Bookmark the Food Maps. Go eat somewhere new and wonderful.
🇮🇹 Prep for carbs. Because yes, “Why does European food taste better?” is about to become your favorite rabbit hole.
Thanks for being here, for reading, and for bringing your appetite—for real food, for weird facts, and for connection. We'll be back soon with fresh stories, more recipes, and maybe a few power tools clanking in the background.
Until then:
✨ Toast your bread.
💧 Water your basil.
🌱 Stay curious.
And if something delicious has been hitting lately, tell us. Drop a comment or find us on socials—we’re still sharing the little bites that carry us through.
Peach + Prosciutto + Basil + Butter is genius