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Summer Harvest Sandwiches

Summertime Open Faced Sandwiches

Meryl Downing
Summer Harvest Sandwiches bring you all the best flavors of summer when gardens are exploding! Sweet corn, basil, tomatoes, zucchini, and cucumber, piled high on toasty bread with prosciutto and shaved Asiago cheese!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch
Cuisine American
Servings 2


  • 1 T olive oil
  • 1 zucchini sliced
  • ½ onion sliced
  • 1 ear sweet corn
  • pinch kosher salt and fresh black pepper
  • 1-2 hard boiled eggs per person quartered
  • 1-2 slices of bread per person
  • 1 clove garlic
  • Prosciutto shaved thin
  • 1 cucumber sliced
  • 8 cherry tomatoes halved
  • Asiago or Parmesan cheese shaved with a vegetable peeler
  • fresh herbs to garnish (basil, chives, parsley...any)
  • pinch kosher salt and fresh black pepper
  • a drizzle of olive oil and a squeeze of lemon juice to finish


  • In a large saute pan over medium high heat, add olive oil and saute zucchini, onion, and corn cut off the cob. Saute and flip until veggies begin to soften and brown, add a pinch of salt and pepper. Set aside when done.
  • Meanwhile, cook the hard boil eggs **For perfectly cooked eggs…Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, remove the pot from the heat and cover.  Let them sit in the hot water for 15 minutes.  Run under cold water, crack and peel.
  • Toast bread and drizzle with olive oil and smear with fresh cut in half garlic cloves.
  • Assemble Sandwich: Top garlic toast with 1 or 2 slices of prosciutto. Spoon on sauteed veggies. Add cucumber, tomato and eggs. Finish with fresh herbs, shaved Asiago or Parmesan cheese, a sprinkle of salt and freshly cracked pepper, a drizzle of olive oil, and a squeeze of fresh lemon juice.
Keyword Easy Sandwich, Lunch Sandwich