By Seth Fera-Schanes
It’s no secret the farmer’s markets around the city are some of my favorite places to visit on a Saturday morning.
You can find any number of both familiar and new ingredients to play with and put together some fun weekend meals.
I took some of those ingredients and paired them with a Finnish Ruis (Rye) Bread from Nordic Breads based in Long Island City, Queens.
The small rounds from this company are dense, chewy and perfect for making sandwiches. So much so, I also used this bread for a ridiculous breakfast sandwich using goose eggs and prosciutto.
The following sandwich is very much vegetarian friendly and uses a tangy goat cheese with some vine ripened tomatoes and thinly sliced summer cucumbers.
Small Rye Bread rounds
Plain goat cheese
Thinly sliced onion
Thinly sliced cucumber (I like English cucumbers for this recipe)
Thick slices of vine ripened tomatoes
Extra virgin olive oil
Freshly ground pepper
**Fresh is the name of the game with this recipe. You can also add basil leaves, chopped parsley, or some edible flowers.
Spread goat cheese on bread. Add a little pepper to taste with a drizzle of extra virgin olive oil. Top with your fruit and vegetables and serve.