Sunday at Salt Free: A Summer Sandwich Worth Making

‍ Some summer dinners call for little more than something fresh from the grill, a crisp side dish, and a table outside if the weather cooperates.

A good sandwich fits that kind of evening perfectly. It is casual and easy to serve, but with the right ingredients, it can still feel like a complete and thoughtfully prepared meal.

This week’s featured recipe, our Grilled Portobello Sandwich with Roasted Red Pepper and Basil, begins with Portobello mushrooms marinated in balsamic vinegar, garlic, thyme, olive oil, and black pepper. Grilling gives them a tender texture and deep, savory flavor.

The mushrooms are layered on toasted rolls with sweet roasted red pepper, fresh arugula, and a creamy basil–white bean spread. For a no-added-salt option, try our homemade Soft Hamburger Rolls⁠.

Fresh mozzarella can be added, but it is completely optional. The sandwich has plenty of flavor and substance without it.

That is one of the things we enjoy most about salt-free cooking: finding different ways to make every bite interesting. Here, balsamic vinegar adds depth, roasted pepper brings sweetness, arugula adds a fresh peppery note, and the basil spread ties everything together.

Get the recipe: Grilled Portobello Sandwich with Roasted Red Pepper and Basil⁠

Serve it with our Quick Pickled Cucumber Salad for a cool, crisp side that can be prepared ahead of time.

And if deciding what to make for dinner is often the hardest part, our free 7 Days of Salt-Free Dinners guide can help. It includes 14 exclusive recipes arranged into seven complete dinners, with a main dish and side for every night.

Get your free 7 Days of Salt-Free Dinners guide here.

Summer meals do not need to be complicated to feel special. Sometimes a really good sandwich, something fresh on the side, and a little time to enjoy them are more than enough.

Until next Sunday,

— The Salt Free Family