A beautiful sandwich for the fire

A plethora of summer vegetables has overtaken many of our neighbors. They're looking for ideas that'll a) use up all this fresh produce and b) taste good and, most of all c) not demand that they heat up their kitchen.

Here's a colorful sandwich that fits all the bills.

Radicchio, Prosciutto and Fresh Mozzarella Ciabatta

Serves 6

Vinaigrette:

1/4 cup olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon honey

Pinch of red pepper flakes

Salt and pepper to taste

Combine vinaigrette in a bowl.

1 loaf ciabatta bread, sliced in half lengthwise

2 balls fresh mozzarella, sliced

4 tomatoes, sliced

6 to 8 slices of prosciutto (or smoked turkey or any thinly sliced deli meat)

1 cup baby spinach leaves

4 to 6 leaves of radicchio

Brush bread with vinaigrette.

Layer all other ingredients in the sandwich then drizzle with more vinaigrette. Put other half of bread on top and brush outside with olive oil. Sear on medium high grill until cheese melts.

Recipe and pic courtesy of Royal Rose radicchio.