This post is one part ode to one of my favor summer meals and one part cautionary tale. I figure that this blog is about my life, including some of the great meals in it, so I will start with a brief account the day when I spent inadvertently spent $17.72 on 0.57 lbs of cheese. [Oopsie.] 
It was a typical Saturday morning. We started our day at the Saint Paul Farmer’s Market. I determined my mission that day was to purchase the components of a summer sandwich for our lunch. At the time, our garden still had a few weeks to go before it would have much to offer us. I bought vegetables, bread, and then we left the market and looped our way up Grand Avenue to the Saint Paul Cheese Shop. That place is pretty neat. Sampling is encouraged, so we tasted several paper-thin wisps of cheese the cheesemonger shaved neatly off of several wheels of cheese and dropped into our extended hands from the forked tip of the blade of his cheese knife. I let my guard down. It is atypical for me to make a mindless splurge without glancing at the price per half pound. I was in a cheese-induced stupor when I asked for a small wedge of Marcel Petite Comte raw cow’s milk cheese from France, and a wedge of Terchelling Sheep’s milk cheese from Holland. I’m sure there are people who routinely spend far more than this on cheese in any given week. I’m not knocking it and I might do it again at some point. The difference will be that I do it intentionally. As a consolation, at least the cheese was very, very good.
Whew. Now that I’ve made that confession to my friends and readers, let’s make a sandwich! A Summer Sandwich is quite simply a sandwich with any combination of meat or vegetarian meat substitute, seasonal vegetables, cheese and sandwich spreads piled on top of nice bread. 
I sliced a grainy loaf of bread and served the bread and cheese with our own cheese knives on wooden cutting boards. We eat most of our meals al fresco on our patio. It has been 90+ degrees farenheit there lately, but it is still very pleasant in the shade of a Maple Tree canopy.
I filled a platter with sliced cucumber and tomato, garden lettuces, piles of deli turkey and tofurky, along with bowls of mayonnaise and grainy dijon mustard, and placed salt and pepper shakers on the table. The secret to the perfect summer sandwich is bringing out whatever looks good and fresh, and let each person assemble the sandwich they desire. 
If Freud were here, he’d say, “a sandwich is never just a sandwich.” It is the meal I ate on pebble beaches out of a cooler with my parents camping in Door County, Wisconsin in grade four. It is the BLT’s that beckoned numerous cousins, Uncles and Aunts to my Grandma’s farm house every July when the tomatoes were all ripe at once. It is the meal of lettuce, ham, turkey, tomato and cheese sandwiches on good sandwich bread that we shared with friends from Edmonton, Winnipeg, Saint Paul and Minneapolis on a lakeshore in Northern Minnesota after a long, hot day on the lake last year over the 4th of July long weekend. It is the halved baguettes piled with cheese, sliced tomato and a pile of pršut [for the meat eaters] that we ate on a secluded pebble beach a few months ago in Croatia. 
What is one to serve on the side? Well, nothing—any decent summer sandwich is in itself, a square meal. Or, if the mood strikes, some salty-crunchy potato chips, leftover potato salad out of the fridge, deviled eggs or summer fruit would all be the perfect compliment. On this particular day we rounded out our plates with bright, rainbow radishes that were too pretty to slice or even to remove the stem. Sure, they could have been thinly sliced and piled on the sandwich, but they were refreshing, spicy perfection and a visual treat perched on the side our plates. 
A Summer Sandwich is simple perfection. No matter what fresh fixings are available, where you are, or what time it is, a sandwich satisfies hunger. A sandwich feeds a crowd with varied tastes, comes together easily and is a perfect meal to eat outdoors on a hot July day. 
And the cheese?
We’re still working our way through it, and savoring every little morsel–we figure it cost us about 8 cents per crumb.
Crunchy local cukes and sliced onions in a potent bath of vinegar and water with salt and pepper is the perfect accompaniment to all summer food, as far as I am concerned. The flavor of the freshest mild-skinned early season cucumbers against a headstrong vinegary backdrop awakens the palate and provokes a deeply familiar taste of childhood that brings me right back to the dining room table at my Grandma’s farmhouse. My only addition to this simple recipe-less side from my past is a fluttering electric frizz of fresh dill just picked from the garden and snipped on top. Added sensory bonus: if you bring the leftovers to work and the container opens in your bag, you can smell/smell like the summery parfum of vinegar, onions and dill all day long!
