Seed to Sandwich

Many are seeking ways to include fresh fruits and vegetables in their diet. With produce at its peak in spring and summer, now is the perfect time to try something new.

Rather than packing an apple or orange in your lunch bag that’ll inevitably go to waste, put fruit directly on your sandwich. The balance between savory and sweet — but not too sweet — is a satisfying way to check off multiple layers of the food pyramid in one meal.

It’s not a novel concept. For decades, Southerners have enjoyed ham and jam on a fluffy biscuit or tomato (a fruit and a vegetable) with mayonnaise on white bread.

The Japanese culture serves fruit sandwiches, too — a marzipan cloud of whipped cream with strawberries, oranges and kiwi served on pillowy milk bread makes for an ideal snack or dessert.

With the rise of cooking shows and social media videos, we’ve become more adventurous and inventive with fruit. Think mozzarella and fig, melon wrapped in prosciutto, apricot jelly on pork, mango/pineapple salsa on grilled chicken or lamb with pomegranate sauce.

But when it comes to pairing fruit and protein, it’s hard to beat the basics. Fruit sandwiches offer the perfect combination of savory meat, sweet fruit and dependable carbs.

Goat Cheese and Strawberry Bruschetta

(Pictured, top of article)

Batch this and serve it at your next party or gathering. Everyone will beg for the recipe.

» ½ cup of olive oil

» 1 sprig of chopped fresh thyme

» 1 sprig of chopped fresh basil

» 1 pinch of sea salt

» ¼ cup balsamic glaze

» 1 package of goat cheese, crumbled

» 1 pint of chopped strawberries

Directions

In a bowl, combine and toss the olive oil, thyme, basil, sea salt, balsamic glaze, goat cheese and strawberries. Refrigerate for at least one hour before serving. Layer between slices of bread for a sandwich or serve on bite-sized bread rounds or crackers as an appetizer.

Photos by Getty Images Plus: Tim UR (peach) and Valengilda (prosciutto)

Peach and Prosciutto Baguette

A quick, on-the-go option that will elevate your lunch with a European flair.

» 1 large peach, sliced

» 1 tablespoon red wine vinegar

» 1 tablespoon honey or hot honey

» Pinch of salt

» 1 small baguette, sliced

» 3 ounces cheddar slices

» 3 ounces prosciutto slices

» 2 sprigs of fresh basil

Directions

In a bowl, toss peaches, vinegar, honey and a pinch of salt. Layer the cheese and prosciutto on the baguette and top with peach mixture and basil.

Chicken Salad with Grapes and Cranberries

Photo by Saige Roberts

What’s more Southern than a signature chicken salad recipe? Not much.

» 1 pound of cooked chicken shredded or cubed

» ¾ cup of your preferred mayonnaise

» ⅓ cup chopped celery

» ½ cup of your preferred chopped nuts: walnuts, pecans, almonds

» 1 cup of sliced red grapes

» ¼ cups of dried cranberries

» Salt and pepper for seasoning

Directions

In a large bowl, toss all ingredients until combined. Refrigerate for at least one hour before serving. Tastes best on croissants, seeded whole grain or honey wheat bread.

Photos by Getty Images Plus: Oleh Muslimov (apples) and And reaAstes (turkey)

Pressed Turkey, Apple, Brie Sandwich

Warm, gooey, crisp and toasty. Possibly the perfect sandwich.

» 2 slices of bread — sourdough or honey wheat are best

» 2 teaspoons of Dijon mustard

» ½ ounce of baby arugula or baby spinach

» 2–3 ounces of sliced turkey

» 1 ounce of sliced brie cheese

» 3–4 thin slices of Granny Smith or Gala apples

» Additional toppings could include bacon, avocado or hot pepper jelly

Directions

Spread Dijon mustard on the two slices of bread. Layer with arugula/spinach, turkey, brie and apples, plus any other desired toppings. Press the sandwich until the bread is crisp and the brie is melty.