Um, excuse me.

Is this thing on? 
{taps microphone with index finger…}
Um, excuse me. Yeah, I didn’t get the memo that summer was almost over. I’m still working on my tan, planning backyard barbecues, and sipping Palomas like it’s my job. Summer really can’t be over? I’m not ready to say goodbye to early morning sunrises, parties by the lake, or hikes in the mountains. To be honest, I feel like summer is just getting started. Am I right? 
Well, if summer really is drawing to a close, then you can bet your sweet tookus I am stocking up on fresh fruit and veggies. Like Y2K style hoarding. Remember Y2K? That was a bonkers of a time. I remember being far into the giggle when the clock struck midnight that New Years Eve. In fact, I remember being far more concerned about my appearance and possible make out partner than the world going to hell in a hand basket. Mature, Lauren, real mature. 
Alright, where was I? Oh, yes, fresh veggies.

As we bid farewell to summer gardens and farmers market produce, I wanted to share a recipe with you that is light, fresh, and will keep the taste of summer lingering on your taste buds. I’ve mentioned before on this blog, how the simplest ingredients will oftentimes make the best dishes. Well, this avocado and pancetta sandwich will not disappoint. 
The beauty of this sandwich is that you can swap out any of the ingredients. Really, you could call this sandwich, “Clean out the crisper sandwich.” I decided to go with these colorful grape tomatoes I found at Whole Foods last week as the big filler for the sandwich. They were practically begging me to take them. And who am I to say no? The rest of the ingredients sort of fell into place. I went with my go to summer loves: avocado, check. Shallots, check. Lemons, check, check. The rest is sandwich history. 
If you need summer to last a little bit longer in your household, I suggest whipping up these sandwiches. Oh, and you might want to take a picture. It will last longer. 

Avocado and Pancetta Sandwich 
(adapted from House Beautiful)
Serves 4
Prep Time: 15 minutes
Cook Time: 8 minutes
2 cups fresh ricotta or store bought
1 cup pancetta, diced and cooked 
2 lemons, zested
1/4 cup olive oil, plus extra for drizzling 
4 slices of bread (the longer the better!)
2 avocados
1 8oz container of colorful grape tomatoes, halved
2 large shallots, sliced into rings
4 teaspoons sesame seeds, toasted
1/2 teaspoon poppy seeds, toasted
1 lemon skin, peeled, diced
Salt and pepper 
In a medium bowl, mix together ricotta, lemon zest, 1/4 cup olive oil, salt and pepper. Set bowl aside. Place four slices of bread on the counter and divide ricotta mixture among the slices. Spread evenly! Next, prep the avocados. Split them in half, remove the pit, spoon out the flesh, and slice. Lay the slices of avocado on top of the ricotta mixture. Then place the halved tomatoes on top of the avocados and then the shallots. Garnish each sandwich with lemon ski, pancetta, sesame and poppy seeds. Finish with a drizzle of olive oil on top. Serve with a glass of bubbly for a fun afternoon lunch or shower!