DIY Sandwich Platters~ How to Make them Attractive

Sandwich platters are an easy option for entertaining but can be rather boring or canned even if you make them yourself.  Without paying a local sandwich shop or deli to make your party platters, you can make your own from your favorite sandwich recipes or some that I've included below.

In the past I've made sandwiches and cut them up, arranged them on a platter and was quite dissapointed that they either looked just like the platters I buy or they looked like my 7 year old threw them together.  Not that my boy isn't talented.  He could be quite creative but quite messy, too.  Here is an easy trick to make diy sandwich platters eye catching without compromising the ease of putting them together~ leave space on the platter and fill in gaps with garnishes.  Actually, I think this is a quick method and will make any sandwich platter more appealing.
 

First, make your sandwiches.  If you are making a day ahead of time, you want to pair the bread with the proper ingredients so the sandwiches do not end up soggy.  For example, if you are using a spread you'll want a drier bread such as a Ciabata or crusty French.  Also, don't use fresh lettuce and tomato; leave those on the side.

Choose a platter.  Many platters are round and big.  If you are making only one kind of sandwich or similar sandwiches that can be stored overnight together without effecting the flavor, a large platter is fine.  I would use smaller and separate platters for different types of sandwiches, placing only one type of sandwich on each platter.

Also, line the platter with something that won't compromise the sandwiches, such as wax or parchment paper.  I keep deli sandwich paper on hand for lunches and use them to line a sandwich platter with.

Arrange sandwiches.  This used to be the difficult part about arranging a sandwich platter for me.  Then I realized the key to it all~ leave space between the sandwiches.  Don't try to layer them or overlapping in an effort to hide the platter itself.  Place the sandwiches flat on the platter so they don't smoosh each other.  Don't worry about the spacing between and parts of the platter showing.

Fill in gaps with garnish.  Choose a fruit or vegetable or non wilting herb to fill in gaps on the platter.  Look at ingredients of the sandwiches for ideas.  The muffaleta recipe uses a tapenade which has olives and peppers.   For the muffaleta platter, after cutting the sandwiches in halves I spaced them around a ramekin of olives.  the space between was filled in with mini sweet peppers.  The olives and peppers both add needed color to the platter.

The curry chicken salad croissants were also cut in half {halves make a nicer portion size for party platters}.  They were arranged in alternating rows with space left between so the delicate croissants wouldn't be smooshed.  The space was filled with green and red grapes.  Although this recipe doesn't use grapes in the chicken salad, they still compliment it nicely.

Here are two recipes to get you started on your own sandwich platters for your next party or get together.  For best flavor and texture, follow the cooking directions for the chicken used in the chicken salad.  I use this method whenever I am making chicken breasts to be used in another recipe.

Curry Chicken Salad Sandwich on Croissants

Ingredients
4 bone-in, skin-on chicken breast halves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 c mayonnaise
1/2 c sour cream
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
2 green onions, sliced
2 stalks celery, sliced
1/2 c dried cranberries
8 croissant rolls
red and green grape clusters for garnish

Preheat oven to 375F.  Rinse and pat-dry chicken; place in glass or ceramic baking dish. Combine thyme, salt, pepper and onion powder.  Sprinkle on chicken.  Roast in preheated oven for 1 hour.  Turn off oven and let chicken sit for 20 minutes before removing.  Once removed, place on cutting board and let cool for 10 minutes to ease handling.  Discard skin; remove chicken from bone.  Cut chicken into bite size pieces.  Set in bowl to the side.

Combine mayonnaise, sour cream, curry powder, pepper and salt.  Add to chicken and stir.  Add green onions, celery and cranberries.  Stir well.

Slice croissants from the back to the curled tips, leaving the tips intact {see pictures above}.  Fill the croissants well; lightly press down.  Slice in half.  Arrange on a platter and fill in gaps between halves with small grape clusters.  To make ahead, wrap tightly in plastic wrap and enjoy within 24 hours.

Italian Muffaleta with Tapenade

Ingredients
8 Ciabata rolls
1/2 lb mortadella
1/2 lb sandwich salami
1/2 lb sandwich pepperoni
8 slices mozzarella cheese
1/2 c tapenade
olives and mini sweet peppers for garnish

Slice Ciabata rolls in half horizontally {to open for sandwich making}.  Spread one tablespoon of tapenade on the middle of each bottom slice of the roll.  Add mozzarella, three slices of mortadella {I folded into fourths for a 'pie' shape then layered on}, three slices of salami and four slices of pepperoni.  Top with other half of roll.  Press lightly and slice in half.  Arrange on platter and garnish with olives and peppers.  To make ahead, wrap tightly with plastic wrap and enjoy within 24 hours.

Neptune's Chest~ Shrimp Salad with Melon

When my husband and I were dating each other, we would frequently go to a great seafood restaurant on the water in Old Town Alexandria, Virginia.  It was great, not only because of the food, but for the atmosphere.  It is close to the water and filled with historic buildings making it a beautiful place to walk around before and after dinner.  We often sat upstairs in the piano room.  There was a fabulous piano player who really entertained everyone.  And they had fabulous drinks to go along with their food, the specialty was a draft beer in a huge glass called A Fish Market.  But the food was always good.

Once, shortly after we were engaged, I came back from the ladies room to find my fiance gabbing with an older man. The man asked if I would dance with him.  He was very sweet, so I did.  The whole time he teased me about where I was going to for my honey moon, some small town in Ohio, or so that's what he claimed my soon~to~be husband told him.  I knew it was all a joke, but my husband and I remember it to this day.

We went there often even after we were married.  But things change.  First, the piano man no longer worked there and they never hired a replacement.  Then they quit entertainment altogether because of city regulations.  Our next visit to the Fish Market was quite a while later.  By that time, the ownership had changed and so had the food.  I ordered my regular~ Neptune's Chest.  It was a traditional cold shrimp salad served in a cantaloupe half, not difficult.  But it was different.  We haven't been since and I think our dinners at the Fish Market have come and gone for good.

But I like to think about those days and hopefully many more ahead with my husband.  Almost out of nostalgia I decided to make this shrimp salad to enjoy.  I had never made a shrimp salad of my own before, but didn't think it would be too difficult.  I went from my taste buds' memories and knowledge of basic creamy, cold salads to make this.  I especially would love to make this for an early summer evening picnic, just for two.

Neptune's Chest Shrimp Salad
1 lb cooked, deveined and peeled medium shrimp {tail off}
4 stalks celery, tops and bottoms removed, chopped
2 green onions, sliced
1/2 c mayo
2 tsp dijon mustard
juice of half a lemon
salt and pepper to taste
1 cantaloupe, halved, seeded and flesh removed {see tips below}
1 small heart of Romaine lettuce, chopped, rinsed and dried

Mix all.  Chill for an hour.  Fill each melon half with shredded lettuce.  Spoon chilled shrimp salad onto lettuce, dividing between the halves. Makes two generous salads.

How to Prepare the Melon Bowl~
To make the melon bowls, cut a melon in half {suggest cantaloupe}.  Spoon our the seeds.  Cut around the inside edge, between melon and skin.

Cut into flesh only, 4 wedges, avoiding the skin.  The two slices on the outer edges should come off easily.  The two in the middle will still be intact.  Using a spoon, slowly and carefully lift the two remaining wedges.

Save the wedges {or cut into chunks} to serve with salad.

These are excellent for lunches, too.  Once assembled, wrap tightly in plastic wrap and keep chilled.  If taking for a picnic, place on ice in a small cooler.


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Love Them~ A Valentine's Day Lunch

When my children are at school all day long, I really miss them.  Yes, there are perks and moments I like {such as having a chance to clean up without having them leave more things behind to pick up}, but I don't enjoy it every day of the week.  I much rather the days of winter or summer breaks when they are home and I can spend some time with them.

That being said, it is important for me to let them know that I love them with little treats or notes and such.  I may not make a conscious effort daily to do this, but I try.  And on Valentine's Day, I feel it is almost expected.  In addition to the treats I help the children make for their classmates, I like to give them a treat.  It can be as simple as a sweet lunch.

This Valentin'es lunch includes~
a bag of sliced strawberries {sliced to resemble miniature hearts} and a note 'I love you bunches!'

cheese and ham cut into heart shapes with a croissant {find a set of nesting heart cookie cutters at your local craft store to use for smaller sizes}

a snack bag of Hershey's kisses and Rolos with pretzel sticks for a tic~tac~toe game of Hugs and Kisses.

For my older children who may think the heart shape cheese and ham are just a tad too cutsie, I'll make a chicken salad sandwich featuring dried cranberries for a touch of festive red and a hint of sweetness served on a flaky croissant.

Package it all in a regular brown paper bag, perhaps tied with some curly ribbon {again, maybe skip that for the older ones}.  This should let them know I love them!

What about those remnants of cheese and ham? Toss them into some scrambled eggs for a breakfast burrito to send the kids off to school with. There's no stopping the loving them.


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Cheesy Beans and Rice Burritos~ Make Ahead Lunch

A few weeks ago I shared a recipe for homemade Hot Pockets, which is just about my children's favorite food.  Here is another food my children will often ask for.

I used to buy bean burritos from the frozen section at the grocery and my children loved them.  But I found out how easy and inexpensive they are to make at home. I based this recipe on ingredient amounts that are easy to remember and the ratio works well.  Now my children, especially my 11 year old son, requests these and makes certain I know he will eat more than one.

Cheesy Beans and Rice Burritos
2 15.5 oz cans pinto beans, drained
4 c cooked, cold rice
3 c shredded cheese, divided
2 c salsa {depends on how gooey you want it}
2 tsp ground cumin
1/2 tsp salt
8 10" flour tortillas

Combine beans, rice, salsa and 2 cups of cheese in frying pan.  Season with cumin and salt.  Heat, stirring occasionally.  Heat flour tortillas til warm and pliable {keeping covered with moist towel once heated helps prevent cracking}.  Spoon rice mixture onto middle of tortilla, top with a bit more cheese, fold and wrap burrito.  Wrap in foil or wax paper and store in freezer bag for future lunches.  To reheat frozen burrito, wrap in paper towel and microwave for 1-2 minutes.

Tips and Tricks~

*Heat tortillas in microwave for 1~2 minutes, keeping covered with a moist towel.  The moisture will keep the tortillas from cracking as they are rolled.

*If making these to enjoy the same day, wrap individually in foil and keep warm in crock pot.  This makes a great meal for children's parties or gatherings of any kind.

*Making these with different cheese and salsas allows for an almost infinite possibility of flavors.  Like yours spicy?  Use hot salsa and pepper~jack cheese.  Want something a bit more tangy?  Use a lime salsa and mild jack cheese.

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Homemade Hot Pockets

Every time my son goes grocery shopping with me he asks to buy Hot Pockets. Once in a while I give in, but usually I'm not so nice. I can make them myself. At least that has been my reasoning. And I have tried a couple of times but I have never been quite satisfied with the results. The bread doesn't taste flavorful, it looks like a lumpy bag, or it just is a flop.

But I didn't give up. I tried again. And succeeded.



I came across a roll recipe that I just love {after a few minor changes}. These rolls are fluffy and buttery and just GOOD. I decided to use the dough recipe for another version of homemade hot pockets, and it worked deliciously. Now my boy can have his hot pocket for lunch just about anytime he wants.

This technique works for keeping the filling inside the pocket:
Fold the dough ends over. . .



then the sides. . .



flip pocket over, tuck and shape.



I was pleased. And to get rid of the lumpy appearance I have had with past pockets, I let the dough sit while preheating the oven, about 10 minutes. While baking, the pockets round a bit and are fluffy when eaten. Below you can find the full recipe and instructions.



Homemade Hot Pockets
For the bread dough:
1 1/2 c milk
3/4 c sugar + 1 tbsp sugar
1/2 c butter
1 egg
1 tbsp salt
2 tbsp yeast
2 c warm water
10-13 c flour

For the filling:
2 lb ham, cut into pieces
3 c shredded cheese
4 tbsp melted butter for brushing tops of pockets

Preheat oven to 350F.
Combine milk and 3/4 cup sugar in saucepan. Add 1/2 c butter, cut into tablespoon slices. Heat til butter begins to melt and milk is about 105F. Pour hot milk mixture into bowl of stand mixer; add egg and salt. Mix well with paddle attachment. Add 2 cups of flour and mix well; add 2 more cups of flour and mix. Let sit.

In separate bowl, dissolve 1 tablespoon of sugar into warm water. Measure temperature of water, it should be between 100-110F. Add yeast and stir. Let proof til it is nice and foamy, about 2-5 minutes.

Add 1/2 of yeast~water mixture to milk~flour mixture in bowl of stand mixer. Combine well. Add 1 cup of flour and stir well; add remainder of yeast mixture and another cup of flour. Mix well. Continue to add flour, one cup at a time, stirring with paddle attachment after each addition, until dough begins to thicken. Add remainder of dough, until it is pulling from sides of bowl, using hands or wooden spoon.

Turn dough out onto floured surface and knead til smooth and lightly sticky. Allow to rise in greased large bowl covered with plastic wrap in a warm place for about an hour or until doubled in size.

Divide dough into four balls trying to get the same size. Roll each ball into a large square, roughly 18"x18". Use a pizza cutter to divide dough into six equal pieces. Top each piece with a small handful of ham and a handful of shredded cheese. Fold ends over, then fold sides, then flip, tuck and shape. Place on well buttered cookie sheet. Continue, filling two cookie sheets, each with 12 pockets. Let sit and rise while oven is preheating, about 10 minutes.

Bake pockets for 20-25 minutes. Remove from oven and brush with melted butter. Let cool at least five minutes before removing from pan. Cool completely and wrap in wax paper, then place in plastic freezer bag to store for lunches. Reheat in microwave for one minute and thirty seconds. Alternately, keep in refrigerator up to three days and enjoy cold or room temperature as well.



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Browned Butter Toffee Cookies

One of my favorite cookies to bake and eat during holidays is toffee cookies. The crunch from the toffee and the soft chewy cookie are a great marriage of texture and flavor, a bit of contrast and a bit of similarity. Melting the butter and browning it instead of using softened butter gives the cookie a different flavor and makes this cookie something new. They are quick to put together and quick to bake.

Make some to put a little love in someones lunch or tie together for a tiny, sweet gift.



Browned Butter Toffee Bit Cookies
1 c unsalted butter
2 c brown sugar
1 tsp vanilla
1/4 tsp salt
3 eggs
3 1/2 c flour
2 tsp baking soda
2 tsp cream of tartar
1 8 oz pkg Heath Toffee Bits

Preheat oven to 350F.
In a medium saucepan over medium-low heat, melt butter. After butter has melted, stir frequently to keep from burning but continue to heat for about 5 minutes, until butter turns golden-brown. Remove from heat and set aside to cool some.

Combine brown sugar, vanilla and salt. Add browned butter and whisk to combine. When butter~sugar mixture is not hot, add eggs. Whisk well.

In separate bowl, combine flour, baking soda and cream of tartar. Add to butter~sugar mixture and stir well. Stir in toffee bits.

Drop by tablespoons full onto greased cookie sheet. Bake at 350F for 8-10 minutes. Let cool on cookie sheet for at least 1 minute before moving to wire rack to cool completely. Store in airtight container to keep texture.




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Fruit Hand Pies

My brown bag lunches that I took to school usually consisted of peanut butter and jelly {smushed was better because it blended the flavors} or bologna and cheese with an apple or banana if I was lucky and that was about it. Occasionally I might get a Hostess cupcake or Twinkie, like for my birthday. Brown bag lunches have evolved but my packing skills have not so much. My children would love to have some of these mason jar meals, but I haven't gotten that far in my evolution yet. One day, I hope. But until then, I simply try to add one special thing.

These are fruit hand pies. My four year old has been asking me for apple pies everyday for a while now, so I decided to make these as a treat for all of the children. No, these are not apple {I had cherry pie filling in the pantry to use up}, but any fruit filling can be used. They can be kept in the fridge or freezer and reheated, but they taste just as great at room temperature straight out of the fossilized brown lunch bag.



Fruit Hand Pies
double pie crust recipe {I use this one}
1 lg cans pie filling
1 egg
2 tbsp water
sugar

Preheat oven to 375F and grease a foil lined cookie sheet.
1. Divide dough into half or thirds; roll dough section into a rectangle about 15x10". Cut into six to eight squares. Place a tablespoon of pie filling in the center of each square. After wetting the edges of square, fold over and seal by pressing edges with a fork.
2. Mix egg and water together to make egg wash. Brush pies with egg wash and sprinkle with sugar.
3. Place pies on a foil lined baking sheet that is well greased with butter or nonstick spray. Bake 375F for 25-30 minutes.

Makes about 16 hand pies.

Pie Dough Making Tip: Use your stand mixer for all the steps of making your pie dough. Place flour and salt in mixer. Add butter which has been cut into thin squares. Then use the paddle attachment to slowly mix until the butter has been cut in and resembles small peas. Add cold water and mix again until the dough all lumps together. Now you can lightly knead the dough on your counter and your pie dough is ready to go!

Pizza Bites or Blobs

What you are looking at is the best snack ever. Making them is a cinch. They are always devoured. Here there were Blobs.





The name may not be tempting and tantalizing, but these bundles of pepperoni and cheese are truly satisfying.

Blobs is their adopted name. A few months ago I was introduced to blobs, aka pizza bites, through Big Red Kitchen. Now I make them nearly every week for after school snacks, gatherings and even dinner {served with a side salad and veggie sticks of course}.





They are versatile. Change the filling from pepperoni to sausage {they are divine that way}, or for a more adult palate try just mozzarella and a basil leaf.

They honestly come together in a snap, especially if you frequent Trader Joe's. All the ingredients you need are sold for a meager amount of money. Here's the shopping list: 2 packages TJ's pizza dough, 1 package pepperoni, and one mozzarella log for slicing. Add those to your holiday shopping list, you will want to make these again and again for any holiday gathering {or to gobble up yourself}.





Blobs
adapted from Katie's

Ingredients for 24 Pizza Bites
2 count pizza dough
1 package pepperoni
1 8 oz package pepperoni
1 16 oz fresh mozzarella log
2 tbsp butter, melted
grated Parmesan cheese {for sprinkling}
garlic seasoning {for sprinkling}

1. If you are using pre-made pizza dough, let sit at room temperature for about 10-15 minutes. Preheat oven to 400 F. Spray lightly grease two pie plates.
2. Slice mozzarella log into 24 pieces. Set to the side.
3. Dust work surface with flour. Roll pizza dough into a 9x12 rectangle {this is difficult if it is your first time; don't try to get an exact rectangle, just something that looks like one}. Cut the pizza dough into 12 squarish shapes. I recommend using a pizza cutter. Cut the shorter size into 3 strips and the longer side into four.
4. Place one mozzarella cube and 2-3 slices of pepperoni onto each square. Fold dough corners into middle, like an envelope. Where the corners meet will become the bottom of the blob. Turn over and pinch together any open ends.
5. Place twelve blobs in each prepared pie plate. Bake in preheated oven for 15 minutes or until golden brown.
6. Brush with melted butter and sprinkle with Parmesan and garlic.

Dips for Breadsticks

Bread sticks and dip, it may not sound like a substantial lunch but don't give up so easily. These easily replace the same old sandwich while renewing interest in a brown bag lunch. Bread sticks can be accompanied by any dip as an inside-out sandwich. Try mixing peanut butter and jelly to serve on the side or pepperoni dip. For a few more ideas, keep reading.

To make this a fun and filling lunch, simply add some fruit or vegetables sticks or slices. Following are some savory and sweet dips that go well with bread sticks. Just remember to not sprinkle the bread sticks with garlic or Parmesan cheese when serving with dips that would clash. Look here for a great bread stick recipe.



Most of the cheese dips/spreads may easily be mixed in a food processor making them easy to put together. These are also great in place of plain butter for anytime you enjoy bread.

Blue Cheese Spread
1 8 oz block cream cheese, softened
1/2 c blue cheese crumbles
2 green onions, chopped

Blend all ingredients well. Refrigerate. This could be changed a bit too by adding crumbled bacon or chives in place of the onions with a bit of shredded cheddar. Try it heated up, too!



Herbed Butter Dip
1/2 c butter (1 stick), softened
1/2 c canola oil
1/4 c chopped parsley
1 tbsp minced garlic
1 tbsp Italian seasoning

Mix all ingredients until well blended. Using the paddle attachment with your mixing bowl makes this quick work. Serve at room temperature and store remainder in refrigerator.

This recipe could be adapted for many types of butter spreads for bread sticks or some fresh baked bread. Simply combine equal parts of softened butter and canola oil then add desired flavorings: vanilla and cinnamon, honey, cilantro and cumin, the list could go on and on.



Cheese Butter
1/2 c butter, softened
3 tbsp grated Parmesan cheese
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp minced garlic

Mix all ingredients. Serve at room temperature and store remainder in refrigerator.

Peanut Butter Dip
1/2 c Greek-style honey yogurt
3/4 c peanut butter
1/4 c whipping cream
2 tbsp vanilla

Place all ingredients in a mixing bowl. Mix with paddle attachment for about 4 minutes. Store in refrigerator or keep cold.



Marshmallow Dip
1 8 oz block cream cheese, softened
1 7 oz jar marshmallow creme
1 tbsp vanilla
1 tbsp brown sugar

Combine all ingredients and blend well. Store remainder in refrigerator.

Another speedy options is to pack a bit of olive oil with herbs for dipping.

Happy packing!

Back to School Lunches

Summer is almost over, school supplies are bought, uniforms are in the works and the house is gearing up for the first week of school. I found some new tasty choices for breakfast to make on school days, so now I am planning to have great lunches packed for my children.

In the past I have been rushed to make pb and j with hot dog buns or pack leftovers that no one wanted when they were first served! But this year is going to be different, so I intend.

I started planning lunches by making a list of ideas based on what my family likes (what I made that they raved about, and what they order when out to eat) and some ideas I gathered from the blogosphere. I came up with two pages of sandwiches, finger foods, and fun fruit and veggie ideas.

From there I cut and pasted, starting with a four week scheme. I picked one sandwich a week and then moved on to a finger food then went back through with duplicates to fill in where necessary. The following is what I came up with (notice the first week has a menu for only Tuesday through Friday for Labor Day off). Links are provided for those recipes I found on other sites or have already posted. Look for the others to be posted soon.

Week One
Tuesday~ BLT Salad Sandwich with Apple Rings, Honey and Craisins
Wednesday~ Pepperoni Bites with Salad Cups
Thursday~ Triple Decker Egg Salad Sandwich with Veggie Sticks and Dip
Friday~ Barbecue Beef Biscuit Cups with Frozen Corn


Week Two
Monday~ PB&J with Bananas and Cream Sandwich with Fruit Cubes and Yogurt Dip
Tuesday~ Chicken Nuggets and Dip with Orange Slices
Wednesday~ Chicken Pie Pastie with Steamed Broccoli and Cheese Dip
Thursday~ Turkey Buffalo Cups* with Salad Cup
Friday~ Sausage Pizza Bites* with Veggie Sticks and Dip


Week Three
Monday~ Tuna Salad Sandwich with Frozen Corn
Tuesday~ Bean Burritos with Apple Slices and Caramel Dip
Wednesday~ Philly Cheese Steak Roll with Veggie Sticks
Thursday~ Bread Sticks with Cheese Dip and Fruit Cubes with Nutella
Friday~ Pepperoni and Sausage Pizza Cup* with Salad Cup


Week Four
Monday~ Bagel Sandwiches with Veggie Sticks and Cheese Dip
Tuesday~ Egg Salad Sandwich with Steamed Green Beans and Ranch
Wednesday~ Pepperoni Bites with Orange Slices
Thursday~ Barbecue Chicken Biscuit Cup* with Salad Cup
Friday~ Salmon Salad on Croissant with Cantaloupe Wedges



Helpful Tips for Packing Lunches
Pack frozen drinks; they will thaw by lunch and be ice cold.
Freeze veggies or fruits when possible before packing in the morning.
Pack salad in plastic cups covered with plastic wrap: dressing on bottom, lettuce next then other on top, keep croutons in separate bag.
*When you find one recipe your family enjoys, alter it to be used more than once but as a new lunch. I did this with the barbecue cups and pizza bites, just change the ingredients but keep the same technique of filling a biscuit or pizza dough and baking!

Remember to check back this week and next for recipes and more tips on how to pack school lunches!

Healthy and Hearty Sandwiches

A sandwich is great as a whole meal that fits into your hand. Often sandwiches become blah, the same old peanut butter and jelly or ham and cheese. Here are a few new takes on old favorites in our house.

Egg Salad BLT
PB&J with Bananas and Cream
Cranberry Chicken Salad on Croissant

Each of these is incredibly filling and can be a meal, even half of a sandwich, for a summer athlete. But even better is that each is incredibly delicious and nutritious.



Egg Salad BLT
Hard cooked eggs, mayonnaise, olives, celery, mustard, bacon, lettuce, tomato between three slices of bread. For six sandwiches I boiled seven eggs and added about 1/2 cup of mayonnaise and 1/2 cup of olives with some celery and mustard. I don't like to add salt because the mayo and olives have enough to season the egg salad.

The bottom piece of bread is covered with egg salad then topped with a second slice. A few pieces of bacon, lettuce and tomato are added before the final piece of bread.


PB&J with Bananas and Cream
After softening one block of cream cheese, add about 1/2 cup of strawberry jam and mix. Spread the cream mixture on one piece of bread and a liberal amount of peanut butter on a second piece. Slice a half of a banana into three layers, lengthwise. Arrange on top of cream mixture and put peanut buttered bread on top. This is a sweet, creamy treat, almost like a banana split!



Cranberry Chicken Salad on Croissant
Dried cranberries add a touch of sweetness to savory chicken salad. I often use a rotisserie chicken but find it just as easy and tasty to boil a few chicken breasts for this salad. After the chicken is cut or shredded, add enough mayonnaise to moisten and add about one cup of cranberries for three chicken breasts or one rotisserie chicken. A little bit of diced celery and some pepper are the only other flavorings you need for this. Fill a buttery croissant with about three spoonfuls of chicken salad for a great sandwich. This one is my favorite; I could eat these every day for lunch or dinner.




All of these sandwiches pack easily to be enjoyed as a meal by the pool or even on a picnic. Try one!

Not Your Average Tomato Soup and Grilled Cheese

As the days begin to warm and the nights remain cold, I look forward to a bowl of steaming fresh soup. And the yummiest sandwich ever to dip in it.


All you need are some roasted tomatoes. . .


thick multi-grain bread with mozzarella cheese. . .


and a few other things like fresh parsley and olive oil.


Put it all together and you will have your self a deliciously hearty meal.

These Italian grilled cheese are incredible, not only the day they are made, but the next!


Same for the soup, it just builds itself up with all the flavor of the fresh parsley and roasted tomatoes.


Both of these recipes are from my two favorite Foodnetwork chefs, Giada De Laurentiis and Ina Garten. I adjust the soup recipe by using handfuls of fresh Italian parsley instead of basil, and processing the cooked soup in the food processor so there are no apparent traces of what is in it {keeps picky eaters from asking questions}.

You may also notice that the recipe for the sandwiches calls for fresh basil leaves, but I omit these. I also use less oil to fry with, just enough to come up about half of the sandwich. One last change is that I serve the sandwich with the roasted tomato soup for dipping, not pesto.

Roasted Tomato Basil Soup
from Ina Garten
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Grilled Italian Cheese {Mozzarella in Corrozza}
from Giada
1 1/2 pounds thinly sliced smoked mozzarella
12 slices whole-wheat
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, for deep frying
2 cups (about) all-purpose flour
1 cup purchased pesto

Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.

Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.