Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts

11.16.2011

Vegetarian Sandwiches

Growing up, I thought of a sandwich as meat and bread, occasionally garnished with lettuce, tomatoes, pickles or condiments. (My family didn't do PB&J.) I relied on the sandwich as a lunch staple.

When I gave up meat, my view on sandwiches had to change. It was easy to just replace the meat with tofu, or eat endless grilled cheeses, but I had bigger plans for the humble sandwich.

Some of my favorite veggie sandwiches:
- chickpea salad sandwich
- tomato, pesto, parmesan sandwich
- avocado or hummus + carrot/cucumber/beet/other crunchy veggie matchsticks
- grilled cheese (add tart apple slices to make it 'gourmet')
- sauteed mushrooms with melted (swiss) cheese
- mayo, tomato, cucumber, open-face, on fresh baguette
- nutella and fresh berries (make sure to use nutella on both slices of bread!)
- quesadillas with corn, tomato and bean salsa (I know, not really a sandwich)

What's your go-to sandwich?

Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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11.14.2011

How To: Fake a Grilled Cheese

All my life we've had a griddle for making grilled cheese sandwiches. Today, I was planning to make one for lunch using that very griddle, but all we had was frozen bread. I decided to toast the bread and then griddle the sandwich... but a lot of things went wrong.

First, I couldn't find the cheese planer, so I had to cut thick slices of cheese with a knife. If you have much grilled cheese experience, you'll know that thinner is better.

Second, I discovered that our toaster has a different interpretation of "bagel setting" than my dorm toaster. For most toasters, bagel settings only toast one side of the bread. (This thaws the bread while leaving one side per slice unbrowned and therefore griddle safe.) Ours just toasts it longer on both sides.

Starting a grilled cheese with almost burnt toast and thick slices of cheese is a recipe for disaster, but the microwave saved the day.

To fake your own grilled cheese, thoroughly toast two slices of bread. Layer one slice with ample cheese and microwave for 20-30 seconds, or until the edges start to bubble. Put the second slice of toast on top, flip and microwave an additional 20-30 seconds, or until the cheese is melted.

Your toast will stay crispy, your cheese will be melty and there will be one less pan to wash.

Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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8.22.2011

Chickpea Salad

I mentioned before that I've had some trouble adjusting to eating at home. One of the things I've been struggling with is the abundance of fat in the foods we normally eat.

Most of the fats are good fats, but they are still calorie rich and not particularly filling. At only 135 pounds, I need to consume a lot fewer calories than my parents, and have to work out a lot more to burn the same number.

I've been trying to create that gap by eating lower calorie, lower fat lunches. I came up with this low fat, vegetarian alternative to chicken/egg salad.

----- ----- -----
Chickenpea Salad
makes 6-8 sandwiches

Ingredients:
1 15-oz can chickpeas
2-3 cups of mixed vegetables/fruit (I used cucumber, bean sprouts, grapes and corn)
2T mayo (to make vegan, sub with hummus or another 0.5 avocado)
0.25 ripe avocado

Directions:
1. Drain and rinse the chickpeas and place them in a big bowl. Mash them using your hands or a potato masher until they're a bit chunky.
2. Add the avocado and mayo/hummus, mashing everything together.
3. Chop the vegetables and fruit into 1cm pieces, and stir into the salad.
4. Serve on toasted 100% whole grain bread.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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12.03.2010

A delicious sandwich

I went to the dining hall and was supremely uninspired by seafood salad and french fries, so I reverted to my old standby: the sandwich.

My normal whole grain bread was, sadly, missing, so I opted for two dense slices of rye bread, toasted until warm and just crispy.

While the bread was toasting, I altered the dining hall's egg salad, adding kidney beans, cubes of turkey, and some lemon juice (about equal volumes egg salad and beans+turkey).

After the bread came out of the toaster, I put spring mix on one slice, drizzled in olive oil and lemon juice, and sliced carrots on the other slice. The egg salad went into the middle of the bed of spring mix. I cracked some fresh pepper on top, too.

Delicious! (and really pretty!) The eggs and bright spring mix popped off of the dark rye bread, the carrots added some crunch, the eggs/mayo/beans/turkey/olive oil added richness, the lemon and spring mix added acidity and freshness, and the pepper added some zing. I wish I'd taken a picture, but unfortunately it was in the middle of a crowded dining hall.

Try it next time you need an interesting sandwich.
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