Super sandwiches, slaw, for summer suppers

Today, as promised, we’ll explore the all-time favorite summer supper — sandwiches and salad.

The sandwiches are hearty, savory and satisfying, and the salad of choice will be a variety of slaws. We give you two of each to choose from. Enjoy!

Our pictured supper sandwich looks modest, but wait till you sink your teeth into the delectable assortment of flavor and texture! Be sure to use the finest bread — perhaps artisan style that you slice yourself.

Chicken and Roasted Pepper With Relish

(Makes 6)

6 skinless, boneless chicken breast halves, cooked

4 large yellow or red bell peppers (or jarred roasted pepper halves)

2/3 cup blanched, slivered almonds, toasted

1 large garlic clove

1 1/2 tablespoons chopped fresh jalapeño, including seeds

1 cup chopped fresh cilantro (or parsley)

1/4 cup mayonnaise

3 tablespoons fresh lime juice

3 tablespoons sour cream

Salt to taste

12 slices quality wholewheat bread

Slice cooked breasts diagonally into thin slices. Roast or broil bell peppers until skins are blackened, place in a covered container or paper bag until cool, then peel, stem, seed and cut lengthwise into 1 1/2-inch-wide strips.

In processor (or mortar and pestle) chop almonds, garlic and jalapeño finely. Add cilantro, mayo, lime juice, sour cream and salt (about 1 teaspoon), and blend to a paste.

Spread relish generously on each slice of bread, then layer chicken and roasted pepper, seasoning with salt and pepper to taste.

Our next revelation is a Moroccan masterpiece.

Carrot/Goat Cheese w/Green Olive Tapenade

For carrot filling:

2 tablespoons sugar

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon cinnamon

Dash cayenne

1 teaspoon salt

1/4 cup olive oil

About 8 medium carrots, grated or shredded

Tapenade:

1 1/4 cups green olives, pitted

3 tablespoons capers, rinsed

1/4 cup fresh parsley

1 anchovy fillet, chopped (optional)

1 teaspoon lemon zest

1 1/2 tablespoons lemon juice

1/2 teaspoon black pepper

1/4 cup olive oil

Sandwiches:

12 slices pumpernickel bread

6 ounces soft mild goat cheese (3/4 cup), room temperature

Prepare carrot filling: Whisk together sugar, lemon juice, spices, salt and oil in a large bowl until sugar is dissolved. Toss in grated carrots, lifting and mixing with forks to blend completely. Chill, covered, at least 4 hours.

Make tapenade: Pulse olives with capers, parsley, anchovy, zest, lemon juice and pepper until coarsely chopped; add oil in a slow stream, mixing until finely chopped (do NOT make into a paste). At assembly time, spread tapenade on six of the bread slices and the goat cheese on remaining six slices. Re-toss carrots and divide evenly on each of six slices for sandwiches.

Note: You can cook quartered carrots in boiling water for 3-4 minutes to tender-crisp and cut into thin rings for filling if you desire — cooling, mixing and marinating as per instructions.

Either of our sandwiches will lend themselves to a selection of slaws. First, one of the classics.

Creamy Slaw

1/3 cup mayonnaise

3 tablespoons sour cream

2 tablespoons cider vinegar

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds green cabbage, cored, thinly sliced (6 cups)

1 carrot, shredded

1/4 cup finely chopped

green bell pepper

1/4 cup minced sweet onion

Whisk together mayo and sour cream in a large bowl until smooth. Whisk in vinegar, salt and pepper. Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until flavors are blended, about 30 minutes; serve.

I am totally hooked on Napa cabbage! It’s great in salads, sandwiches, as slaw, and even in stir-fry. Here’s a spicy example.

Spicy Savoy Slaw

5 tablespoons seasoned rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1-2 teaspoons minced fresh jalapeno or serrano chile, including seeds

1 teaspoon finely grated peeled fresh ginger

1 1/2 teaspoons sesame oil

1 1/2 pounds (6 cups) Savoy (Napa) cabbage, thinly sliced

1/4 pound (1 cup) snow peas, trimmed, sliced thinly diagonally

1/4 cup red bell pepper, cut into thin matchsticks

Whisk the vinegar, sugar and salt together into a large bowl until dissolved, then whisk in chile, ginger and sesame oil.

Add remaining ingredients and toss well.

Let stand uncovered at room temperature, tossing occasionally, to blend flavors; serve.

(Editor’s note: For many years, Valle Novak has written gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns to delight her many fans. This is one such column, originally published on Aug. 24, 2008.)