Summer officially begins on Saturday, and for us, the solstice marks the time to take those evening strolls, garden in the cool of the day or steal a swim after work. We'll be celebrating summer's longer evenings by eating later -- and eating lighter.

Today's Tomato-Swiss Bruschetta Sandwiches combine the best of two worlds, a gourmet appetizer and a toasted-cheese sandwich. Pick a fat, red-ripe tomato for this recipe, and you'll find this fast, stress-free supper really hits the spot.

The sandwiches are also flexible. You can use any type of cheese. We use Swiss here but also love them with Parmesan or brie.

The bread can be varied, too, so long as it's substantial enough to hold up to the juiciness of the tomato. Baguettes are the easiest shape to maneuver, but choose one that's not too skinny. A diameter of 3 ½ to 4 inches is perfect.

So make the most of that summer sunshine and treat yourself to a sublimely simple sandwich to finish off the longest day of the year.

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is desperationdinners.com.

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