Sandwich Party: Veggie-Filled Sandwiches for Winter

Ever since John Montagu, the fourth Earl of Sandwich called out for “meat between two slices of bread,” cooks, chefs, butchers, bakers and harried parents slapping together a lunch for little Johnny have all been tinkering with sandwich making

“A very conversant gambler, Lord Sandwich did not take the time to have a meal during his long hours playing at the card table. Consequently, he would ask his servants to bring him slices of meat between two slices of bread; a habit well known among his gambling friends. Because John Montagu was the Earl of Sandwich others began to order “the same as Sandwich!” – the ‘sandwich’ was born.”- Linda Stradley 

Of course, the sandwich as we know it has come a long way since the libertine Montagu lounged at the gambling table. Fresh vegetables, eggs, fruits, and spreads like hummus or nut butters are just as likely to occupy the space between the two, or three, or more slices of bread. Just ask Dagwood Bumstead!

Okay, the Dagwood may be a little over the top, but a well thought-out sandwich can be a complete, healthy and filling meal all in itself, especially since Canadians are trying to come up with new and delicious ways to eat healthier, most notably at this time of year.

Chef Bob Villeneuve, a graduate of the Culinary Institute of America, has developed a number of sandwiches that will keep your little ones attentive at school, encourage lunch ladies and gentlemen to think outside the lunchbox and maybe even bring you some luck at your next poker game.

A Crunchy Tuna and Radish Salad Sandwich is a nice twist on an old faithful. Or how about a Turkey Club Sandwich made with an avocado aioli instead of mayonnaise? And for the vegetarian craving, a delicious Veggie Hummus Crunch will hit all the right buttons.

The recipes below are courtesy of dempsters.ca, so they suggest Dempsters bread, but whatever brand you use, try to opt for a little variety; whole wheat, or multi or sprouted grains, and maybe give the PB&J a rest for a few weeks.

 

Veggie Hummus Crunch

Veggie Hummus Crunch

Ingredients:

4 slices Dempster’s® WholeGrains™ Wheat & Oats with Honey Bread, toasted

1/3 cup (80 mL) hummus

2 slices light havarti cheese

1 tomato, sliced

2 tbsp (30 mL) diced red onion

½ cucumber, sliced

1 package alfalfa sprouts

Steps:

Spread hummus evenly on one side of each slice of toast. Top two slices of toast with cheese, tomato, red onion, cucumber, a handful of alfalfa sprouts and remaining slices of toast to form sandwiches. Cut in half and serve.

 

Turkey Clubhouse with Avocado Aioli

Turkey Club with Avocado Aoli

Ingredients:

1 avocado, pitted and peeled

2 cloves garlic, minced

1 stalk celery, diced

1 tbsp (15 mL) lime juice

1 tsp (5 mL) horseradish

dash hot sauce

4 slices Dempster’s® Smooth Multigrains Bread, toasted

4 slices bacon, cooked

shaved roasted turkey

1 tomato, sliced

lettuce leaves

Steps:

puree avocado, garlic, lime juice, horseradish and hot sauce with either a food processer or mortar and pestle. Set aside. Spread avocado aioli over one side of each slice of toast. Top 2 slices of toast with bacon, turkey, tomato slices, leaves of lettuce and remaining slices of toast to form sandwiches.

 

Crunchy Tuna & Radish

Crunchy Tuna and Radish Salad Sandwich

Ingredients

1 (170 g) can low sodium tuna (preferably skipjack), drained

½ cup (125 mL) diced radish

1 stalk celery, diced

¼ cup (60 mL) plain yogurt

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) Dijon

Dash hot sauce

1 tbsp (15 mL) light mayonnaise

Pepper to taste

Shredded lettuce

2 Slices Dempster’s® WholeGrains™ Flax Bread, toasted

Steps:

Mix together tuna, radish, celery, yogurt, lemon juice, mustard and mayonnaise. Season with pepper. Divide lettuce between toasted bread slices and top with tuna mixture. Serve as an open faced sandwich.

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