Garden Goat Cheese Sandwich

So, let me go so far to say that I will eat this sandwich every day for the next month and be as happy as a spring lark. Why? It's so very flavorful, very easy, and extremely healthy! Oohhh I love that feeling when those sprouts wrestle their way down into my system only to spread their vitamins and fiber about. Love that within one meal, I have already checked off two servings of veggies for the day.

I've been trying many variations of this sandwich the last week using up various leftover produce from the fridge, but I've nailed my favorite combination.

What's shown in the picture is NOT exactly what the following recipe reflects, but you know the drill: sandwiches are the most versatile meal in the world, so add or experiment with any veggies you prefer. My recipe below my personal preference. Oohhh throw it to me now!

Garden Goat Cheese Sandwich

2 slices 9-grain bread, toasted

1-2 ounces goat cheese

2 Tbsp ripe avocado

Alfafa sprouts

English Cucumber, thinly sliced

Red leaf lettuce

Tomato, thinly sliced

Red onion, thinly sliced

On warm pieces of toasted bread using a knife, spread goat cheese on one side of bread and on the other, spread out the ripe avocado.

In between the two pieces, stack sprouts, cucumber, lettuce, tomato and onion, as much as the bread will allow, put together, and eat.

YUMMMMMMMMMMMMM.

Tuna Basil Sandwich

{images found right here}

My little family and I spent the entire 12 hours of our waking time yesterday down in the DC area and being the cheapo that I am, we packed sandwiches and snacks and valiantly fought our way through traffic and construction.

I love when "leftover" produce turns out to be a blessing.

A red pepper, few leaves of basil, some onion, and jalapeno sat in my fridge waiting to rot to death after using them in another dish earlier this week.

So, trying to be as resourceful as possible, I opened a can of Albacore White Tuna, and started mixing in this leftover stuff. A little squeeze of lemon juice might've just topped it right off.....and even without, it was pretty darn good if I do say so myself.

So, here's how it went. More or less.

Tuna Basil Sandwich

2 cans Albacore White Tuna
3 Tbsp low fat mayo
1/4 cup shredded fresh basil
1/4 cup finely diced red pepper
1/4 cup finely diced white onion
1 Tbsp diced jalapeno, seeds discarded
Salt and pepper
Arugula
English cucumber, sliced thin
Ripe vine tomatoes
Dijon mustard
Goat cheese
4 slices multi-grain bread

In a bowl, combine the first 7 ingredients. Toast bread and then lay flat on cutting board. Spread one side of bread with mustard, and the other with a little goat cheese. In no particular order, begin stacking one side of bread with arugula, cucumber, and tomatoes. On the other side, pile up a good spoonful or two of tuna mixture. Eat! and.. please brush teeth afterwards or chew some strong gum.

The Best I've Got Today

Ham Wrap and Yogurt Break

It was brought to my attention recently that ham doesn't ever make it to my recipe collection. I actually prefer the stuff to turkey or roast beef or slimy bologne and is my choice of sandwich type at any Subway, Potbelly's, Dodo, etc....The above pics you see are absurdly simple throw-togethers and I'm near embarrassed to be posting this at all, but believe it or not, with speedy Gonzalez on the loose (aka, the 11 month old), I'm always scrambling for an easy-to-make, easy-to-clean up lunch. These two things work wonders and happen to include some of the ingredients I am wild about: arugula, goat cheese, blueberries, and almonds. What more could I ask for?

Here's what you need, should you be really interested.

Ham Roll-Up
Flatbread of some sort
Goat cheese
Deli ham
Arugula

Spread the cheese all over the flatbread, with ham and arugula on top. Roll up, eat. See what I mean by simple?

I'll let you figure the yogurt thing on your own.

Ta ta.

Our Dinner Tonight

Zucchini-Marinated and Chicken Sandwich
{adapted from Everyday Food, June 2009}

My qualms about eating raw zucchini are OVER! This is a brilliantly easy, quick and tasty meal...the roof of my mouth is still healing from my barbaric inhaling of this sandwich, but it was worth it. Accompanying as side dishes was a black bean concoction and plain yogurt topped with homemade strawberry jam. Perfectly summer.


1 zucchini
1/4 red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
1 pound chicken breasts
Handful of fresh parsley
1 loaf Italian bread
Red Wine Vinegar
Romaine lettuce, arugula, or a spring mix

Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.

Meanwhile, season 1 pound chicken breasts with salt and pepper and poach until just cooked through. Let cool, then shred and add to marinated zucchini along with chopped parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices), top with just a touch of red wine vinegar, and place lettuce of choice on top.

Steak n' Stuff

Skirt Steak Sandwich with Pickled Red Onions

{Serves two}

1 skirt steak

Olive oil

Salt and Pepper

1 hoagie-like loaf of rustic bread (at my grocery store, I found a beautiful, fat baguette called Batard)

Arugula or other greens

1/2 red onion, thinly sliced

2-4 Tbsp red wine vinegar

Splash of Olive oil

Provolone or Sharp Vermont White cheddar cheese

Horseradish

In a small bowl, place sliced onion in with some salt, red wine vinegar, and oil. Let sit for 15-20 minutes to "pickle" a bit.

In a skillet over high heat, drizzle olive oil a few times around the pan. Season your little piece of meat well with salt and pepper..Once the oil is hot, place the skirt steak in (using tongs is a good idea). Let sear on one side for 5 minutes, and flip over. Turn down the heat, and cook until desired doneness (mine took approx 5-10 minutes and was medium well). Place on plate and cover with foil; let rest for at least 5 minutes for meat to reabsorb juices. Thinly slice into strips.

Assemble sandwich, spreading each side with horseradish and/or mayo. Place greens on, cheese, sliced skirt steak and pickled onion. Am I forgetting anything? I think that's it. Mash it up, get your big mouths around this tank and enjoy.

Flavor Bursts

Mediterranean Sandwich
{Inspired by Giada De Laurentiis}

1 loaf Ciabatta bread
2 cans white tuna, drained
1 jar, artichoke hearts, soaked in oil, somewhat drained
¼ cup fresh flat-leaf parsley
1 lemon, at room temperature
Olive Oil
Salt and Pepper
1 cup mayo
1/4-1/2 cup diced kalamata olives (these are dark-dark purple)
Hearts of Romaine lettuce
Provolone cheese

In a medium sized bowl, mix the tuna, artichoke hearts, parsley, a drizzle of olive oil, ½ of a squeezed lemon, 1 tsp lemon zest, and salt and pepper all together (check for taste). Set aside. Mix 1 cup mayo with kalamata olives, and squeeze the other half of lemon in this mixture. Season and set aside. Cut ciabatta loaf horizontally*, and first spread mayo over on half. Spoon the tuna mixture on top of that, than cover with provolone cheese, finally, the lettuce. Hope your mouth stretches wide enough to get this baby down!

*At this point, if you wish, it’s yummy to toast the ciabatta loaves in a 350 oven for a few minutes until they’re golden brown.