Sandwich Dinners to the Rescue

By Lori Powell

Life has been so super busy these days. I mean, crazy busy to the point that I have not read a book that wasn’t food-related, nor have I had time to go to the movies.

Actually, forget about recreational activities. I barely have had time to pay my bills or keep up personal hygiene, such as getting the laundry done or taking a long bath....

Don’t worry, it’s not as bad as all that! I somehow stumble into the shower each morning and muster up a respectable-looking outfit. At least I have not noticed any snickering or laughter when I walk by. Or maybe I’m just too tired to notice. So at least I am managing for now.

I don’t mean to complain. Especially since if these are my biggest worries, then life is just not that bad. Besides, I like to be busy.

But a girl needs some down time here and there just to recharge.

So lately, my dinner of choice has been sandwiches made from whatever exists in my fridge or pantry. I love to make kitchen sink dinners…I almost always have a some bread, cheese, herbs, lettuce, avocado, assorted produce and condiments.

Here are two recipes for sandwiches, one for the bacon lover and the other that will please carnivores or vegetarians. In the first recipe, the BLT, the avocado acts as the good fat and a replacement for the mayo. In the second recipe, the tomato chutney or hot pepper jelly pairs exceptionally well with the cheese to update the ubiquitous grilled cheese sandwich. It’s great even without the addition of the fresh tomato.

I encourage you to open up your fridge and find what treasures might be lying dormant to create your own new sandwich concoction. If I might suggest, since it is still winter, pair your creation with a cup of good soup to dunk your sandwich in.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Avocado BLT
Serves 1

Half an avocado, pitted, peeled and sliced
2 teaspoons fresh lime juice
Salt and pepper
2 slices seeded bread, toasted
2 small tomatoes, sliced (preferably campari)
1 to 2 slices Applegate Farms Sunday Bacon, cooked
4 leaves fresh basil or a lettuce leaf

Drizzle avocado with lime juice and season with salt and pepper. Top one sliced of bread with avocado, tomato, bacon, basil and remaining bread.

To get the Grilled Cheese and Tomato with Tomato Chutney recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Grilled Cheese and Tomato with Tomato Chutney
Serves 1

2 slices seeded bread, toasted
2 tablespoons tomato chutney, jam or hot pepper jelly
3 slices Cheddar or Swiss cheese
1 small tomato sliced

Spread one slice of bread with chutney and top with one slice of cheese, sliced tomato and then remaining cheese and bread.

Heat an oiled grill pan over moderately high heat and grill sandwich pressing lightly with a spatula, until golden brown on underside, 2 to 3 minutes. Carefully flip over with a spatulas and grill until golden brown on underside about 2 minutes more.

Transfer to a plate and cut in half. Eat immediately!

Note: if you don’t have a grill pan, use a heavy non-stick skillet.

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