| Rylance Sarah |
Does anyone have any favourite sandwich fillings. I take a packed lunch to
work and I can't stand the thought of another cheese and pickle or ham and
mustard sandwich. The only constraint are it must be fairly easy and quick
to make, but any new ideas would be gratefully recieved
sarah
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| Wayne |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk:
> Does anyone have any favourite sandwich fillings. I take a packed
> lunch to work and I can't stand the thought of another cheese and
> pickle or ham and mustard sandwich. The only constraint are it must be
> fairly easy and quick to make, but any new ideas would be gratefully
> recieved sarah
I don't care for luncheon meats. My favorites are egg salad, tuna salad,
ham salad, pimiento cheese spread, or peanut butter and jam. All can be
prepared in advance and take minimal time assembling for taking to work.
Personally, I also don't like sandwiches assembled in advance. I take
individual baggies containing bread, lettuce, cheese, etc., and small
containers of the fillings, all to be assembled at lunch time.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Bob (this one) |
Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
Does it have to be a sandwich?
How about a big flour tortilla wrap filled with something?
How about a bowl of some pasta that can be eaten cold?
Salads?
Pastorio
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| Dog3 |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk>
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk:
> Does anyone have any favourite sandwich fillings. I take a packed
> lunch to work and I can't stand the thought of another cheese and
> pickle or ham and mustard sandwich. The only constraint are it must be
> fairly easy and quick to make, but any new ideas would be gratefully
> recieved sarah
Tuna or chicken salad. On whole wheat toast. A bit of lettuce an onion if
you like.
Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright
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| kilikini |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in message
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk...
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
> sarah
>
>
How about like a grilled chicken caeser in a pita? Or a green salad? Egg
salad in a pita? Even different breads can make your every day sandwiches
different.
kili
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| Dog3 |
Wayne <waynemunged@att.net> news:Xns9570F6E8497waynebw@204.127.36.1:
> "Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in
> news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk:
>
>> Does anyone have any favourite sandwich fillings. I take a packed
>> lunch to work and I can't stand the thought of another cheese and
>> pickle or ham and mustard sandwich. The only constraint are it must
>> be fairly easy and quick to make, but any new ideas would be
>> gratefully recieved sarah
>
> I don't care for luncheon meats. My favorites are egg salad, tuna
> salad, ham salad, pimiento cheese spread, or peanut butter and jam.
> All can be prepared in advance and take minimal time assembling for
> taking to work.
Yep. Same here.
>
> Personally, I also don't like sandwiches assembled in advance. I take
> individual baggies containing bread, lettuce, cheese, etc., and small
> containers of the fillings, all to be assembled at lunch time.
The bread gets soggy. I take everything in individual baggies and/or
containers.
Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright
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| Sam D. |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in message
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk...
> Does anyone have any favourite sandwich fillings. I take a packed
lunch to
> work and I can't stand the thought of another cheese and pickle or
ham and
> mustard sandwich. The only constraint are it must be fairly easy and
quick
> to make, but any new ideas would be gratefully recieved
Shrimp Salad Sandwich
Mix the dressing in a food processor as follows--
Process 1 clove garlic
4 anchovies (or substitute 3 tsp. capers)
1/2 cup packed fresh mint
Add 2-3 Tablespoons olive oil
2 Tablespoons Fresh Lemon Juice
Process again
Add a dash of sea salt and coat the dressing over
3/4 - 1 lb cooked shrimp.
Best served open-faced, scooped onto toasted, herbed sourdough bread
along with a tomato.
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| kilikini |
"Sam D." <blueewater@greenham.org> wrote in message
news:10ld30rlcqi4707@corp.supernews.com...
>
> "Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in message
> news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk...
> > Does anyone have any favourite sandwich fillings. I take a packed
> lunch to
> > work and I can't stand the thought of another cheese and pickle or
> ham and
> > mustard sandwich. The only constraint are it must be fairly easy and
> quick
> > to make, but any new ideas would be gratefully recieved
>
>
> Shrimp Salad Sandwich
>
> Mix the dressing in a food processor as follows--
> Process 1 clove garlic
> 4 anchovies (or substitute 3 tsp. capers)
> 1/2 cup packed fresh mint
>
> Add 2-3 Tablespoons olive oil
> 2 Tablespoons Fresh Lemon Juice
>
> Process again
>
> Add a dash of sea salt and coat the dressing over
> 3/4 - 1 lb cooked shrimp.
>
> Best served open-faced, scooped onto toasted, herbed sourdough bread
> along with a tomato.
>
>
>
Sounds yummy! I'd add a nice wedge of avocado on that one too!
kili
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| Bob |
Rylance Sarah requested:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
This is one of my favorites; it's from the _Greens_ cookbook:
Pan Bagnat
Basil Vinaigrette (recipe below)
1 large or 2 medium tomatoes
1 cucumber, peeled, seeded, and diced
Several inner stalks of celery, diced
4 scallions, white parts only plus a few greens, minced
4 to 6 marinated artichoke hearts, quartered and roughly chopped
1 large red bell pepper, grilled, peeled, and sliced
15 to 20 Niçoise olives, pitted and chopped
3 tablespoons pine nuts, pan roasted until lightly browned
4 ounces fresh or smoked mozzarella cheese, sliced
1 loaf ciabatta
Prepare the vinaigrette and set it aside.
Cut the cores out of the tomatoes, slice them in half horizontally, and
gently squeeze out the seeds and juice. Chop them coarsely into pieces
about 1/2 inch square. [BOB'S NOTE: I just core and chop the tomatoes; I
*like* the seeds and juice.]
Combine the tomatoes with the other vegetables and the pine nuts, and dress
with the vinaigrette. Taste and adjust the seasonings.
Cut off the top third of the loaf. Pull out the soft bread inside and save
it for bread crumbs. Take care to leave the bottom of the loaf intact.
Layer the vegetables and the cheese in the hollowed loaf and replace the
top. Press the sandwich between two sheet pans, then wrap and let it sit
for about an hour, so the flavors can mingle.
Basil Vinaigrette
1 cup basil leaves (loosely packed), roughly chopped
2 cloves garlic, roughly chopped
6 tablespoons virgin olive oil
2 tablespoons Parmesan or Romano cheese, freshly grated
1 tablespoon red wine vinegar
Salt
Pepper
Purée the basil and garlic in a blender with the olive oil. Scrape it into
a bowl, add the cheese, then add the vinegar, salt, and pepper to taste.
I'm not sure where I got the following bunch of recipes, but it was probably
in this newsgroup. I apologize for the lack of attribution:
CORNED BEEF AND COLESLAW SANDWICH
2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the
bread
1 1/2 tablespoons drained bottled horseradish
1/4 cup olive oil
3 cups thinly sliced cabbage
1 cup thinly sliced red onion
1 cup coarsely grated carrots
a 16-inch-long loaf of Italian or French bread, halved horizontally with a
serrated knife
1/2 pound thinly sliced corned beef
In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the
mustard, the horseradish, and salt and pepper to taste, add the oil in a
stream, whisking, and whisk the dressing until it is emulsified. Add the
cabbage, the onion, and the carrots, toss the coleslaw well, and chill it,
covered, overnight.
Spread the bread with the additional mustard, arrange the coleslaw and the
corned beef on the bottom half of the bread, and fit the top half on the
filled bottom, pressing the loaf together firmly. Quarter the sandwich with
a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be
made 6 hours in advance and kept wrapped and chilled).
Serves 4.
CHICKEN SANDWICHES WITH CHIVE BUTTER
3 tablespoons butter, room temperature
1 1/2 tablespoons minced fresh chives or green onion tops
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper
4 large slices whole wheat sandwiches bread
8 ounces purchased roast chicken, thinly sliced
1 small bunch watercress, thick stems trimmed
Combine butter, chives, mustard and cayenne in small bowl; blend well.
Season to taste with salt and pepper. (Butter can be made 1 day ahead.
Cover; chill. Bring to room temperature before continuing.)
Spread chive butter on 1 side of each bread slice. Place chicken on buttered
side of 2 bread slices. Top chicken with some watercress. Press remaining 2
bread slices, buttered side down, onto watercress. Cut each sandwich into 4
pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches.
COBB SALAD PITAS
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and
add oil in a stream, whisking until emulsified. Peel, pit, and finely chop
avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss
lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves
and sprinkle with egg.
REUBEN SANDWICH
Allow 2 large slices of really good pumpernickel or black Russian rye, well
buttered, for each sandwich. On one slice place a slice of Switzerland
Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really
excellent cole slaw, a generous helping of cold white meat of turkey, and
Russian dressing. Top with the second slice and serve with additional cole
slaw and Russian dressing if you wish.
[BOB'S NOTE: I know, this isn't a REAL Rueben sandwich. But this recipe came
with the rest of them.]
ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE
1 1/2 cups mayonnaise
3 large garlic cloves, minced
2 teaspoons minced canned chipotle chilies
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
5 cups mixed baby greens
5 medium tomatoes, thinly sliced
12 6- to 8-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
12 ounces Monterey Jack cheese with jalapeños, sliced
4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal
pieces, halved lengthwise
Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt
and pepper. Transfer to serving bowl.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips.
(Mayonnaise and peppers can be prepared 1 day ahead. Cover separately;
refrigerate.)
Arrange peppers on platter with greens and tomatoes. Preheat oven to 400°F.
Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush
chicken with oil. Sprinkle with salt and pepper. Bake until cooked through,
about 10 minutes. Transfer chicken to cutting board. Cut crosswise into
1/2-inch-wide slices, keeping slices of each breast together. Return chicken
to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
Transfer chicken to platter and serve with bread, mayonnaise, roasted bell
peppers, mixed greens and tomatoes.
Makes 12 Servings.
SOUTHWESTERN CLUB SANDWICH
4 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 large garlic clove, pressed
1 small jalapeño chili, minced
1/2 teaspoon ground cumin
6 slices hickory-smoked bacon
4 slices sourdough bread
8 thin slices smoked turkey (about 4 ounces)
4 large tomato slices
1/2 avocado, pitted, peeled, sliced
Romaine lettuce leaves
Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to
use. Cook bacon in heavy large skillet over medium heat until crisp.
Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture
evenly over bread slices. Cover 2 bread slices with turkey, then tomato,
avocado and bacon. Season generously with salt and pepper. Top with lettuce
and remaining bread slices. Cut diagonally into quarters. Skewer each with
frilly toothpick if desired and serve.
Serves 2.
EGG SALAD AND GREEN BEAN SANDWICHES
16 green beans, trimmed
6 hard-cooked large eggs, chilled
1/4 cups chopped celery
1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui
1/4 cup mayonnaise
1 tablespoon honey Dijon mustard
eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches)
In a small saucepan of boiling salted water cook beans until just tender,
about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to
stop cooking. Remove beans from water and pat dry with paper towels.
Chop eggs and in a bowl stir together with celery, onion, mayonnaise,
mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices
and top each sandwich with 4 beans and remaining bread slices.
Makes 4 sandwiches.
TURKEY WATERCRESS CLUB SANDWICHES
1 tablespoon olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 pound turkey cutlets (each about 1/3 inch thick)
3/4 cup watercress leaves plus about 1 cup tender sprigs
1/3 cup mayonnaise
twelve 1/2-inch slices brioche or challah, toasted lightly
12 slices bacon, cooked until crisp
3 small tomatoes, sliced
In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and
garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard
marinade. Heat a well-seasoned ridged grill pan over moderately high heat
until hot and grill turkey 3 minutes on each side, or until just cooked
through. Cool turkey on a cutting board and cut into 4 portions.
In a small food processor or blender purée watercress leaves and mayonnaise
until smooth and blend in remaining tablespoon lemon juice and salt and
pepper to taste.
Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and
salt and pepper to taste. Top turkey with 4 remaining mayonnaise-spread
toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and
watercress sprigs. Top with remaining toasts.
Makes 4 sandwiches
Bob
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| Bill |
On Sun, 26 Sep 2004 08:22:01 GMT, "Rylance Sarah"
<SarahRylance@blueyonder.co.uk> wrote:
>Does anyone have any favourite sandwich fillings. I take a packed lunch to
>work and I can't stand the thought of another cheese and pickle or ham and
>mustard sandwich. The only constraint are it must be fairly easy and quick
>to make, but any new ideas would be gratefully recieved
>sarah
This is a good mixture for sandwich filling:
Tuna Cheddar Spread
one can of chunk light tuna
one cup shredded cheddar cheese
one tablespoon mayonaise
half cup of salad cube pickles
one tablespoon of chopped vidalia onion
salt and pepper to taste
whirl all this in a Cuisinart for about five seconds
chill it in the fridge for six hours
will make wonderful sandwiches!
Bill
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| Melba's Jammin' |
In article <J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk>, "Rylance
Sarah" <sarahrylance@No.Thanks.@blueyonder.co.uk> wrote:
> Does anyone have any favourite sandwich fillings. I take a packed
> lunch to work and I can't stand the thought of another cheese and
> pickle or ham and mustard sandwich. The only constraint are it must
> be fairly easy and quick to make, but any new ideas would be
> gratefully recieved sarah
Do you roast meat, Sarah? Leftover sliced roast meat (beef, pork, ham,
turkey) is a nice sandwich. Embellish it as you choose. My husband is
fond of a sandwich spread made from leftover pot roast (braised chuck
roast) chopped in the food processor with some onion and celery. I use
mayonnaise as a binder.
Egg Salad? Chop a couple hard-cooked eggs, add some chopped green
onion, a dash of dry mustard, and bind with mayo. Tuna Salad? Do the
same.
Are you able to heat anything onsite at work? No? Fill a small thermos
container with soup or something else hot. Preheat the empty container
with hot water first. HTH.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
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| Julia Altshuler |
Rylance Sarah wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
Red pepper, arugula, portabello mushroom and chevre. You do need to put
the mushroom and some butter in a frying pan ahead of time to soften it
up, but the rest is straightforward.
Really any sliced meat like roast beef or corned beef with a nice
cheese, lettuce and a good mustard should do it.
The other day at work we made a pate, triple cream cheese and olive
spread sandwich.
--Lia
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| CJB |
previously in rfc, "Rylance Sarah" <SarahRylance@blueyonder.co.uk>
wrote:
> Does anyone have any favourite sandwich fillings. I take a packed
> lunch to work and I can't stand the thought of another cheese and
> pickle or ham and mustard sandwich. The only constraint are it must be
> fairly easy and quick to make, but any new ideas would be gratefully
> recieved sarah
>
I pack lunches for my teenage sons. I used to be able to send a wide
mouthed thermos filled with things like fried rice (I'd make it in the
morning with leftover chicken or pork and bits of vegetable) or pasta with
pesto, or even soup, but as their backpacks are stuffed to the brim, it's
getting harder to find room to carry that thermos.
Anyway, I've been sending sandwiches instead. I rotate
1. salmon salad (canned salmon, mayo, dijon, and a splash of balsamic or
other sweet vinegar) I mash it well so that it sticks to the bread and
keeps it together
2. peanut butter and jelly (I switch the jellies to keep it interesting.
I tried banana slices in there once or twice but they didn't like it. Too
bad pb&banan is pretty good!)
3. Leftover meat/chicken/fish fillets with either honey dijon (they love a
sweet lunch) or BBQ sauce. When I make these sandwiches I try to use a
sturdier bread, like a roll or sub, and wrap them in foil, then a baggie,
and then put a rubber band around it to keep it together in their
backpacks...
4. Roll ups - flour tortillas with cream cheese and jelly. These stay
together really well, too! Or Salmon cream cheese with chopped scallion if
I have it in the house.
When I was just sending lunch for my older son, I was more creative. I'd
send him slices of cheese (fresh mozzarella, brie, hunks of feta) and
crackers or slices of french bread, olives, pieces of spinach pie, etc, but
with the both of them needing lunch it's quicker and easier for me to do
sandwiches - mostly because of the packing it up issues. :) Now I just
slip in a frozen cold pack and a small piece of fruit or baggie with dried
apricots or nuts, and they're good to go!
-Claudia
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| Jack Schidt® |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in message
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk...
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
> sarah
>
[your leftovers here] could be roast meat, etc, leftover from dinner
[your sauce here] pesto, aioli, chile, marinara
Cut your leftover into small cubes and stir in your sauce. Put it in a
container. Bring a couple or a few tortillas with you to work.
Heat or don't heat your contained filling and roll it into a heated
tortilla.
This oughta hold you over for a few days, anyway.
Jack Lunchomat
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| stan@temple.edu |
Rylance Sarah <SarahRylance@blueyonder.co.uk> wrote:
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
Gosh, the list is exhaustive. I assume you are looking for cold
fillings. Any good deli will have a wide selection of cheeses
and cold cuts. One of my favorites is tuna, tomato, on rye. I
also like Kosher salami with a bit of yellow mustard on rye or
a bagel.
Also, why limit yourself to cold sandwhiches for lunch? My dad
used to be a carpenter and on many days, he took a thermos bottle
with him that was filled with hot soup or stew.
I just buy my lunch at work, or open up a can of soup or
pasta and nuke it if I want something cheap and quick for
lunch when I am in my office.
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| Donna Rose |
In article <J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk>,
SarahRylance@blueyonder.co.uk says...
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
> sarah
>
>
>
Does it have to be a sandwich? How about a nice waldorf-type salad? You
can put that in a plastic container and if you have a fridge at work it
will keep fine till lunchtime, or beyond.
I buy those small breast of smoked turkey they sell in the meat section,
cut about 8 ounces it into 1/2" dice, and add the following:
1 diced granny smith apple
a handful of golden raisins
1/4 of a diced red onion
1 or 2 stalks of celery, tops included, diced
enough mayo to bind
For variation, I like to mix in a teaspoon of curry powder to the mayo
before blending it into the salad mixture.
I generally like to eat this piled on top mixed salad greens, tossed with
just a bit of vinegar and oil. Slice an avocado and tomato and you've
got a great lunch. Sometimes I serve this with pita bread, and folks can
make a sandwich if they like. I prefer mine without.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
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| WardNA |
>Does anyone have any favourite sandwich fillings.
In some ways this one is perfect. Not for everyday; and probably not good for
lunch, since it really requires a good ale to go with it.
On rye: several layers of thin-spread cream cheese and thin-sliced roast beef.
Nothing else.
Neil
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| occupant |
I hate sandwiches that aren't fresh. Most often I like them toasted,
too. Premade salads don't cut the mustard either.
Recently, I have poached/simmered skinless chicken breast. I wrap it in
tinfoil and chill it in the fridge. That and a couple of large fresh
homemade pineapple muffins is plenty of lunch for a big guy like me.
Of course you can flavour the chicken but I like my mine plain.
One could also cube their favourite cheese to add to their snack or
lunch.
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| Nancy Howells |
In article <cYz5d.264759$mD.183357@attbi_s02>, Julia Altshuler
<jaltshuler@comcast.net> wrote:
> Rylance Sarah wrote:
> > Does anyone have any favourite sandwich fillings. I take a packed lunch
> > to
> > work and I can't stand the thought of another cheese and pickle or ham
> > and
> > mustard sandwich. The only constraint are it must be fairly easy and
> > quick
> > to make, but any new ideas would be gratefully recieved
>
>
> Red pepper, arugula, portabello mushroom and chevre. You do need to put
> the mushroom and some butter in a frying pan ahead of time to soften it
> up, but the rest is straightforward.
>
>
> Really any sliced meat like roast beef or corned beef with a nice
> cheese, lettuce and a good mustard should do it.
>
>
> The other day at work we made a pate, triple cream cheese and olive
> spread sandwich.
>
>
> --Lia
>
Back in the day when I used to eat sandwiches regularly, I would put
together something that I had learned from Zingerman's Deli in Ann
Arbor: a "schoolkid's song and dance." This was, if I remember
correctly, cream cheese, green onion, lettuce, and cucumber, with a thin
slice of tomato (I think - there may have been no tomato) on toasted
pumpernickle. The green onion and cream cheese really made the
sandwich, and this was not difficult to put together at all.
--
Nancy Howells (don't forget to switch it, and replace the ;) to send mail).
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| Charles Gifford |
"Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
news:thisisbogus-873A14.07233926092004@news.individual.net...
> My husband is
> fond of a sandwich spread made from leftover pot roast (braised chuck
> roast) chopped in the food processor with some onion and celery. I use
> mayonnaise as a binder.
My mother used to make similar sandwiches using leftover ground beef. I
haven't had one of those in years. I remember them as being quite tasty.
Inexpensive too!
Charlie
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| Nexis |
"Rylance Sarah" <SarahRylance@blueyonder.co.uk> wrote in message
news:J_u5d.120006$hZ3.10766@fe2.news.blueyonder.co.uk...
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
> sarah
>
Hi Sarah,
There's lots of ways to make sandwiches, and you don't even necessarily need
bread. You can use pita, flatbread, or tortillas for variety. My daughter
loves to take a tortilla and leftover chicken from tacos or fajitas in her
lunch. If you have leftover chicken or roast (beef or pork), you can shred
it (by hand or in the processor) for a sandwich filling, adding whatever
suits your fancy: mayo, salad dressing, pickles, olives, onions, cream
cheese, roasted peppers, etc. Or how about tuna salad, or egg salad? The
only caveat I would say is to take everything separately and assemble just
prior to eating.
Another idea, if your feeding more than one especially, is a make ahead
sandwich. Take a nice crusty baguette (smallish). Cut the top 1/4 of it off.
Use your fingers or a knife to pull or cut out the center of the bread.
Spread with any flavor goat cheese you like (I like the peppered chevre,
which has ground pepper pressed all around, or the sundried tomato), then
add an olive tapenade over that. Next, add any or all of the following: sun
dried tomatoes, roasted red peppers, capocollo, genoa salami, prosciutto,
calabrese, sweet cabo, serrano ham, swiss, provolone, havarti, etc. Press
the "lid" of the bread back into place once it's full. You can use different
ingredients down the length of the loaf, so each "sandwich" you slice off is
a little different. Use toothpicks to hold each slice together until eaten.
It's very yummy, especially once all of the flavors are mingled.
kimberly
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| Arri London |
Rylance Sarah wrote:
>
> Does anyone have any favourite sandwich fillings. I take a packed lunch to
> work and I can't stand the thought of another cheese and pickle or ham and
> mustard sandwich. The only constraint are it must be fairly easy and quick
> to make, but any new ideas would be gratefully recieved
> sarah
Leftover roast chicken
Leftover pork or chicken cutlet
Leftover meatballs or meat loaf
Those cheap breaded/battered fish fillets
Tuna, avocado and your favourite sprouts
Any thinly sliced sausage (including chorizo and all those great salamis
UK delis stock)
Assorted roasted vegetables dressed in a little olive oil and lemon
juice
Those cheap Belgian pates from the supermarket
If you don't have access to refrigeration at work, invest in a few of
those plastic ice bricks to pack with the lunch in an insulated
container
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| Mary Jo Oliver |
Left over steak makes a nice steak sandwhich..shred some cheese and a bit of
onion and Bulls Eye BBQ sauce. Heat in microwave and Voila!!!
"Arri London" <biotech@ic.ac.uk> wrote in message
news:4158A02B.9D40EAC0@ic.ac.uk...
>
>
> Rylance Sarah wrote:
> >
> > Does anyone have any favourite sandwich fillings. I take a packed lunch
to
> > work and I can't stand the thought of another cheese and pickle or ham
and
> > mustard sandwich. The only constraint are it must be fairly easy and
quick
> > to make, but any new ideas would be gratefully recieved
> > sarah
>
> Leftover roast chicken
> Leftover pork or chicken cutlet
> Leftover meatballs or meat loaf
> Those cheap breaded/battered fish fillets
> Tuna, avocado and your favourite sprouts
> Any thinly sliced sausage (including chorizo and all those great salamis
> UK delis stock)
> Assorted roasted vegetables dressed in a little olive oil and lemon
> juice
> Those cheap Belgian pates from the supermarket
>
>
> If you don't have access to refrigeration at work, invest in a few of
> those plastic ice bricks to pack with the lunch in an insulated
> container
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| sleepypig |
hi
I totally agree with you. I usually cannot stand a sandwich which been
out for more than 30 m inutes, because it will just get very soft and
unfresh. >_<
Stephanie
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| Jean B. |
WardNA wrote:
>>Does anyone have any favourite sandwich fillings.
>
>
> In some ways this one is perfect. Not for everyday; and probably not good for
> lunch, since it really requires a good ale to go with it.
>
> On rye: several layers of thin-spread cream cheese and thin-sliced roast beef.
> Nothing else.
>
> Neil
Oh, you might like one of my old favorites: beef and Boursin.
--
Jean B.
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| Jean B. |
CJB wrote:
[snip]
> 2. peanut butter and jelly (I switch the jellies to keep it interesting.
> I tried banana slices in there once or twice but they didn't like it. Too
> bad pb&banan is pretty good!)
>
[snip]
Have you tried peanut butter, HONEY, and banana sandwiches. They
are REALLY yummy, and even my 14-y-o daughter will deign to eat
them. BTW, I have also tried it with some slightly crystallized
honey that I was too lazy to uncrystallize, and I thought the
resulting texture was interesting.
--
Jean B.
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| notbob |
On 2004-10-01, Jean B. <jbxyz@rcn.com> wrote:
>
> Have you tried peanut butter, HONEY, and banana sandwiches....
Boy, that brings back memories. Try with some sweet gherkins sliced
lengthwise (one of my childhood sandwich bizarrities).
nb
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| Frogleg |
On Fri, 01 Oct 2004 15:25:06 GMT, notbob <notbob@nothome.com> wrote:
>On 2004-10-01, Jean B. <jbxyz@rcn.com> wrote:
>
>>
>> Have you tried peanut butter, HONEY, and banana sandwiches....
>
>Boy, that brings back memories. Try with some sweet gherkins sliced
>lengthwise (one of my childhood sandwich bizarrities).
PB and maraschino cherries cut in half.
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