Issue Date: August 12, 2007
Recipes: Lunchbox sandwiches for the picky and the discerning
Whether it's back to school or off to the office, these four easy sandwiches will win raves.
I've always told my kids I don't run a restaurant, and that's especially true for lunch. With that in mind, I developed the following sandwiches that can be assembled quickly and offer broad appeal.
My older daughter's favorite is Pesto Chicken & Provolone. This four-ingredient salad -- chicken, diced mozzarella, pesto and mayo -- on ciabatta can be made as fast as turkey and Swiss on loaf bread. But which would you rather find in your lunchbox?
The fresh tomatoes used in a tomato-mozzarella salad will turn a sandwich soggy by noon. But substitute drained, petite diced tomatoes from a can, and the sandwich is flavorful and simpler to make.
Almost everyone loves a good meatball sandwich. Prepared turkey meatballs and marinara sauce make the sandwich quick and simple.
Give a face lift to a turkey sandwich by serving it on raisin bread, with chutney-flavored mustard (the kids will never know -- it tastes just like honey mustard) and topped with grated carrot and fresh cilantro. OK, I'll admit that's where my younger daughter drew the line -- she picked out the cilantro.
Contributing Editor Pam Anderson is the author of four cookbooks. Her latest is the entertaining guide, "Perfect Recipes for Having People Over" (Houghton Mifflin, $35).
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Smoked Turkey on Raisin Bread with Chutney Mustard & Shredded Carrots
3 Tbs. Major Grey's chutney
1 Tb. Dijon mustard
8 slices raisin or cinnamon raisin bread
2 medium carrots, peeled and coarsely grated
8 ounces thinly sliced smoked turkey breast
Several cilantro sprigs per sandwich (optional)
Mix chutney and mustard in a small bowl. Spread a portion over each bread slice; top each with a portion of carrots. Mound turkey onto 4 of the bread slices and top with cilantro, if desired; cover with remaining bread slices. Wrap and refrigerate (can be refrigerated overnight).
Serves 4
Per serving: 260 calories, 19g protein, 38g carbohydrates, 4g fat (0g saturated), 20mg cholesterol, 3g fiber, 881mg sodium
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Turkey Meatball Sandwiches
1 12-ounce package turkey meatballs
2 cups of your favorite marinara sauce (preferably one that's not too sweet)
4 top-split hot dog buns, toasted
1/2 cup grated Italian-blend cheese
Bring meatballs and sauce to a boil in a Dutch oven or large saucepan over medium-high heat. Reduce heat to medium and continue to simmer, uncovered, until the sauce is very thick and clings to the meatballs, about 10 minutes. Divide meatball mixture among buns, sprinkle with cheese and wrap in foil. Or, transfer a portion of the meatball mixture to each of 4 microwave-safe containers so that it can be warmed before serving. Pack the bread, cheese and a plastic spoon separately to assemble sandwich on site.
Serves 4
Per serving: 376 calories, 22g protein, 34g carbohydrates, 17g fat (6g saturated), 95mg cholesterol, 5g fiber, 1,546mg sodium
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Pesto Chicken & Provolone Salad Sandwiches
3 Tbs. prepared pesto
2 Tbs. low-fat mayonnaise
2 cups (10 ounces) shredded, cooked chicken
3 ounces provolone cheese (about 2/3 cup), imported,if possible, cut into small dice
8 ounces rectangular ciabatta bread, halved crosswise, excess crumbs removed from top half
Mix pesto and mayonnaise. Add chicken and cheese; toss to coat. Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich. Wrap tightly in plastic wrap until ready to serve (can be refrigerated overnight). Cut into 4 sandwiches.
Serves 4
Per serving: 422 calories, 33g protein, 32g carbohydrates, 18g fat (6g saturated), 77mg cholesterol, 2g fiber, 734mg sodium
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Tomato, Basil & Mozzarella Salad Sandwiches
1 14.5-ounce can petite diced tomatoes, drained and lightly squeezed to remove excess liquid
8 ounces processed (not fresh) mozzarella cheese, cut into small dice
2 tsps. extra-virgin olive oil
1 tsp. dried basil
8 ounces rectangular ciabatta bread, halved crosswise, excess crumbs removed from top half
Mix salad ingredients. Pile onto bread bottom, cover with top, and press. Wrap tightly in plastic wrap (can be refrigerated overnight). Cut into 4 sandwiches.
Serves 4
Per serving: 330 calories, 17g protein, 36g carbohydrates, 12g fat (6g saturated), 27mg cholesterol, 3g fiber, 1,245mg sodium
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