Posts tagged under Sandwiches. Show all posts.
I just got back from a little trip south where the produce was fresh and luscious so I went a little crazy with one of my fave ingredients—tomatoes. They are a critical ingredient in so many dishes and especially the sandwich.
On the top of my savoury sandwich list is a very simple tomato and basil combo. The key to making this sandwich the best is to use very fresh baked bread (sorry, you have to use white here so the flavour of the bread doesn’t take over). Then add a dollop of mayo (I never said this was the healthiest of sandwiches), big thick slices of ripe tomatoes, lots of salt and pepper and a generous amount of basil. If you are an arugula lover you might want to switch greens and then add a very thin shaving of parmesan cheese.
Keep your ingredients fresh and ripe and this sandwich will surprise you, I promise.
What did you have for lunch today?
Scanning the meat section of my local grocery store for inspiration, I settled on what was on sale—ground beef. My kids love spaghetti and meatballs, so what better meal for dinner tonight. After some deliberation, I took that idea one step further and decided to make meatball subs—they like those too! I picked up three packages of ground meat—beef, pork, and chicken, a can of tomato sauce, and a few whole wheat sub buns. The meatball recipe I use is pretty simple and my kids love it. If I were making meatballs for adult guests I would add a little heat. Making meatballs is not only a good cooking lesson, but also a great after school activity. Much like playdough, my two love to get their hands in there and mess around.
Meatball Subs
Serves 6
You’ll Need
½ lb ground beef
½ lb ground pork
½ lb ground chicken/turkey
2 eggs
½ cup bread crumbs (homemade if you have them)
¼ cup parmesan cheese
3 Tbsp fresh parsley, chopped
¼ cup water
Salt and pepper to taste
¼ cup cooking oil (Grapeseed oil is great for cooking at high heat)
6 sub/sausage buns, warmed
1 cup tomato sauce, heated
½ cup grated cheese
Preparation
What are you having for dinner tonight?
This summer I discovered the perfect picnic sandwich. I took the original recipe for a “Muffuletta Sandwich”, a specialty hero-style sandwich of New Orleans, and switched it up a bit to make it a little more “family friendly”. A Muffuletta is a multi-layered sandwich made on a large round loaf of Italian bread, smothered with olive dressing, and layered with delicious Italian-inspired ingredients. My version, the “picnic sandwich”, consists of a round loaf of multi-grain bread, olive spread, hummus (or any other dip/spread you may have on hand), grilled or roasted vegetables, sliced meats, sliced cheeses, tomatoes, pickles etc. This sandwich is perfect for a picnic, lunch on the dock, or a packed lunch because it can be made ahead of time, feeds a crowd, is easy to transport, and, most importantly, tastes incredible.
Perfect Picnic Sandwich
Makes 8 sandwiches
You’ll Need
Preparation
What are you packing for lunch this summer?
I’ve mentioned before that I love looking around our office at lunchtime to see what’s on the menu for lunch. Since most of us are busy moms, we like to eat in if there isn’t a lunch meeting to attend. That means there is usually a wide variety of preferences as well as leftovers from dinner the night before. I especially like to see what Denise Smith, our food editor brings in for lunch (because sometimes she shares with me) and what Robyn Burnett, our assistant editor (a self-professed foodie) brings in.
Yesterday while I sat and ate my takeout sushi rolls, they dined on the following:
Denise nibbled (as she does) on a very healthy roasted turkey, cucumber and Jarlsberg cheese sandwich—on a whole wheat bun, of course. I know she doesn’t eat mayonnaise so my guess is that the condiment was some kind of aioli she whipped up while packing her kids’ lunches for camp that day. Note that this is the most basic of lunches for Denise and she was hoping I would include the incredible salad she made the day before but I ate it before we could take a picture. We’ll keep you posted on more of Denise’s creations from whole wheat buns to super salads weekly.
For Robyn, the exotic eater (last time I wrote about her Ethiopian dish), it’s curry chicken salad filled with lots of yummy and nutritional ingredients. Look at the big juicy grapes in this salad—delicious with cooked chicken or turkey. She added diced red onion, diced red pepper, mixed greens, chunks of almond and the sauce was a combo of plain yogurt, a couple of spoons of mayo, a teaspoon of honey and two teaspoons of curry powder. Now that’s a salad for a low-carb diet to get excited about.
What did you have for lunch today? We’re always looking for good ideas, so please share with us. We might publish it in our newsletter.
