Tuesday, September 1, 2015

Back to School --> Sandwich edition

This week brought the unofficial end of summer with the start of school for many children.  That means it is also the start of lunch box packing.  My childhood lunches were always the same.  My mom packed me a peanut butter and honey sandwich, a milk box and a pear.  Delicious.  Surprisingly, I never bored of it.  But now that I am older, and still packing my lunches, I want a more sophisticated sandwich.  Here are a few that are sure to please the grownups, and even some of the kids. 

Fig and Goat Cheese Wrap
This is a delicious and light sandwich.  Figs are still in season and readily available in many supermarkets for a few more weeks, so try this one soon!

Whole wheat wrap
2 oz Herbed goat cheese
2 Fresh figs, quartered
Small handful of baby spinach

Brie and Pear on Raisin Bread
If you are looking for a heartier cheese and fruit sandwich, this is the winner.  It is more filling but still feels fresh.  It is also a good sandwich as we transition into fall.  I could be easily tempted to grill this sandwich for a new experience as it gets colder.

2 Slices of raisin bread (or raisin walnut bread)
2 oz brie cheese, sliced
1/2 pear, thinly sliced
Small handful arugula
Dijon mustard

Asian Peanut Tofu Wrap
Unfortunately, I don't have a good photo of this sandwich, so you will have to take my word for it.  It's delicious and a real change from traditional sandwiches.  It is still a light and fresh sandwich, but with loads of veggies and protein. This sandwich, however, does require some advanced planning to make the tofu.  I find that one package of tofu makes enough for 4 or 5 sandwiches depending on how thick you cut the tofu.

1 Whole wheat wrap
Thin slices of baked, extra firm, tofu (see directions)
Thin slices of orange bell pepper
Thin slices of cucumber
Cilantro, chopped
Asian peanut sauce (can be purchased at a store)

Drain package of extra firm tofu.  Place on plate with some paper towels on top and bottom of the tofu.  Place another plate on top of the tofu and weigh it down with a can or something heavy.  Let sit for about 20 minutes to remove excess moisture. Meanwhile, preheat oven to 350 degrees.  Slice tofu in half, lengthways,  and then in thin horizontal slices (about 16 - 20 slices total).  Place on large baking sheet, sprayed with cooking spray.  Place tofu on sheet, season with salt and pepper and spray with more cooking spray.  Bake for about 20 minutes.   Take cooked tofu, and toss into peanut sauce.  Can stay in an airtight container in the refrigerator for about 3 days to use for  multiple sandwiches. 

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