Sandwiches
Sometimes a 'fully loaded' sandwich can be just a filling - and fulfilling - as a full plate. To come up with an idea I usually start with whatever meat I feel like and add ingredients with complementary flavours. You can serve them however you like - plain bread, toasted, grilled, on a bun, or in a wrap.
- Roast Beef
- Pesto, Havarti cheese, and sautéed red onions, mushrooms, green peppers
- Montreal Smoked Meat/ Corned Beef
- Dijon or yellow mustard, Swiss cheese, and sauerkraut
- Turkey
- Mayo, Pesto, Cheddar cheese, avocado, and tomato (or try bruschetta mix instead of the tomato for some added flavour)
- Honey mustard, Provolone cheese, and spinach
- Tuna
- Tuna melts are easy, quick, and a little more interesting than a plain tuna sandwich. There are lots of really good variations to try out:
- The Traditional: Mix tuna with mayonnaise, lemon juice, oregano, salt and pepper. Spread tuna on a slice of bread, top with spinach, red onion, sliced red pepper, and shredded mozzarella cheese. Broil until cheese melts, 3-4 minutes.
- Southwestern Tex-Mex: Mix tuna with salsa, lime juice, ground cumin, and a handful of canned black beans. Top with shredded cheddar and Monterey jack cheese. Serve in a wrap and dip in sour cream
- Bombay Salad: Mix tuna with mayonnaise, curry powder, chopped apple, and raisins. Spoon over romaine lettuce.
- Greek tuna: Mix tuna with tzatziki or Greek salad dressing, finely chopped cucumber, tomato, black olives, and green pepper.
- Grilled Cheese
- Hot peppers and bacon
- Croque monsieur: ham and Swiss cheese
- Caprese style: pesto, tomato, spinach, fresh mozzarella
Grilled cheese with Bacon and Hot Peppers
Caprese style grilled cheese
- Smoked Salmon
- cream cheese, spinach, cucumber, alfalfa sprouts, capers
