I'm a total meatball fiend, whether they're of Swedish, Italian, or Southern descent. (Grape jelly ring a bell?) In a sloppy sandwich, meatballs become even more appealing — and doubly so when in "small-bite" slider form. Take my spin on Chicken Parmesan. Chicken meatballs are stuffed with cubes of mozzarella, doused in marinara, and finished off with a generous dusting of Parmesan. Think it sounds like too much hassle for lunch? Check your freezer first.
Even if I didn't eat a primarily vegan diet, I'm pretty sure I'd prefer tofu egg-less salad to the real thing. I love the texture of roughly crumbled tofu, the way you can flavor it any way you want, and the absence of heavy mayo (plus it keeps a lot better). Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. Served as a sandwich or on a bed of greens, it makes an easy and healthy lunch.
Although we've been in our current house here in Seattle over a year now, I'm still unpacking a few stray boxes from the basement. Last weekend, I unpacked an old, beloved friend: my panini press. And I got right to work preparing this heavenly new sandwich that marries tart marmalade, spicy arugula, creamy brie and little-bit-salty ham.
Let's talk sandwiches. Specifically, the bread with which these vessels of lunchtime sustenance are assembled. They come in all varieties: homemade and storebought, whole grain and fluffy white, fancy ciabatta rolls and standard square-shaped slices. What's your pick? What makes a really good sandwich bread?
It's not every day that we have the time to prepare a really delicious, over-the-top melty sandwich for lunch. Work gets in the way, family obligations get in the way, real life gets in the way. But for those moments when you have an extra 30 minutes, lunchtime magic can occur with some relatively basic sandwich ingredients.
Sandwiches are a natural lunch box item. They're easy to make and eat, they keep well, and people love them. But it's also easy to get into a sandwich rut, making the same roast turkey/swiss/mayo/mustard day in and day out. Sometimes you need a little inspiration to kickstart your sandwich routine. What's the easiest place to find new and interesting sandwich combinations? Read on for my free and easy hint!
Here's a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread.
Tuna salad, chicken salad, and egg salad are staples in my house, and they are almost always made better with melted cheese. (The first time I tasted an "egg salad melt" — just recently — was a revelation!) I usually throw any one of these together as a dinner afterthought, until it dawned on me that they could use some special attention. The classic tuna melt was first in line for a makeover, with homemade olive oil mayonnaise and salty Parmesan taking it from good to great!
I have absolutely zero interest in football, so for me, the annual gathering of friends on Super Bowl Sunday is all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with — cheesy queso dip, I'm looking at you — as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles. You're looking at my contribution this year: a Korean take on the usual pulled-meat slider, a juicy sandwich loaded with gingery, chile-spiked shredded chicken and tender kale braised with garlicky kimchi.
For many of us, sandwiches are seen as a quick lunch, something that can be thrown together with a few dibs and dabs of whatever we may have laying around in the fridge. A quick slather of mayonnaise, a few pieces of salami, a slice of cheese, and lunch is complete. Perhaps a can of tuna is more your style. Or maybe you're an impromptu egg salad kind of guy or gal. Well, Mark Bittman would like to remind us all that it can get a bit more exciting.