A new sandwich on the block :)

Recently, I’ve had some really delicious dishes. Some were planned, and some were not. Some were old favorites, others were new discoveries. All have since stood tested by time to be reliably tasty and easy to make, a combination that can be tricky to achieve. All of them use ingredients that are commonly found in pantries, or at least are not difficult to obtain.

My partner in crime and I were wondering what to do for dinner, which happens pretty frequently during the week. It was a little too late in the day to do serious, heavy duty grocery shopping, but still early enough to pick up a few things at the store down the street. I wanted to eat fresh - with lots of veggies - and he wanted pizza or deli sandwiches. With a few ingredients we already had on hand, plus a bell pepper purchased last minute from the store, both of us were able to have what we wanted.

( [picture of the tartine] <----Alas, for I have no photo to share with you of this dish! It's been lost to the sands of time and more honestly, my own forgetfulness of where I stored it. However, if you end up making this, please share a photo as I would love to see your creation!)

Ta-da! A tartine! Well, kind of, though I suppose since tartines are really open faced sandwiches, this one is no different by that definition. What made this stand out, and what suited it perfectly for our dinner tastes that night, is how it straddled the gap between a pizza and a sandwich, while still managing to be full of veggies.

Since it’s on a naan, should we name it a naan-tine? Pronounced nahn-tahn? It has a rather nice ring to it.

Naan-tine : )

1 naan

1 bell pepper

1 tomato

2 ounces feta cheese

1 scallion, trimmed, washed, and thinly sliced

2 cloves of garlic, finely minced

Extra virgin olive oil

This is very simple, and very delicious. Start by crumbling the feta cheese over the naan, making sure there is an even layer covering the naan. Sprinkle with the minced garlic. Next, arrange the diced tomatoes in a layer, then the diced bell pepper. Bake in a 400 degree oven until the feta starts to melt, the tomato gives their juices, and the pepper wilts/softens just a bit. Remove from oven, sprinkle with scallions, and drizzle with a generous tablespoon of the best extra virgin olive oil you have on hand. If you like, squeeze some fresh lemon juice all over! Serve hot and enjoy.