Spicing Up Lunch

When you think ‘pesto’, you probably think the basil variety, right?  Well, ‘pesto’ is the Italian word for ‘paste’, and soft green herbs lend themselves well to pesto.  Try making a nice cilantro pesto.  There are several variations available on this particular pesto, but cilantro, salt and olive oil are a given.  Almonds are a good complement to the delicate cilantro flavor.  And to kick up that southwest flavor, add a little onion, or a chile, or a touch of lime.  Then, use as is or as an add-in to cream cheese as a delicious alternative to traditional sandwich dressing.

For those who brown bag it, this is just one suggestion for making that lunch interesting, which then makes carrying lunch more of a choice than a decision of necessity.

Editor’s Note: Those reducing their meat and dairy intake might appreciate this list of ideas for vegan sandwiches.

Photo credit: ingrid taylar

Cream Cheese Sandwich Spreads

This isn’t a new idea.  Consumers of bagels had this idea long ago.  Put cream cheese on a sandwich!  I adopted the idea while in college in Cleveland and have never looked back.  Cream cheese is a wonderful replacement for aged cheese on any sandwich that includes deli meat.  It’s less expensive, less fatty (especially if one uses Neufchatel), and stays on the sandwich.

Then, consider jazzing up that cream cheese.  I’ve added fresh garlic and dill; horseradish and bacon; sun dried tomatoes; or roasted peppers as savory options.  Cream cheese with cinnamon and honey goes great with banana or apple on a sandwich.  The savory cream cheese options are great paired with a nice deli meat, rolled, and sliced for an appetizer, too.

Still, my point is that a sandwich does not need to be just a sandwich.  There are many options for jazzing up the sandwiches in your brown-bag lunch.  Be the kid in the lunchroom who’s envied by the other kids, add some garlic and dill cream cheese to that canned salmon sandwich!

Editor’s Note: Going dairy free? Check out this list of vegan sandwiches.

Photo stream: kthread

Sandwich Spread

Several years ago, my Aunt Sylvia gave me a jar of the most interesting sandwich spread.  It was different and really, really tasty.  I asked for the recipe, and was surprised to see green tomatoes as one of the core ingredients.  I’m always on the lookout for ways to use excess produce, and green tomatoes present a particular dilemma.  This is a wonderful way to put those end-of-season greens to work.  This recipe makes a lot, but since it’s great for hostess or holiday giving, too, that’s okay!

12 Green peppers
12 Red peppers
24 green tomatoes
4-6 onions
2 T salt
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1 1/2 c vinegar
3 1/2 c sugar
1/2 c flour
1 qt Miracle Whip
1 pt mustard

Put the vegetables through a grinder. Add the salt and let the mixture stand for at least 3 hours (or overnight).

Drain vegetable mixture and put into a large pan.  Add the vinegar and sugar. Bring mixture to a boil and cook for 10 minutes.   Thicken the mixture with flour or thin with water to attain the desired texture.

Take off the stove and add the Miracle Whip and mustard.

Put into scalded jars and seal.  Makes 10-14 pints.

Use this spread in conjunction with some of these awesome sandwich ideas to dress up a potentially mundane lunch standard.

Editor’s Note: Here are some additional ideas for vegan sandwiches.

Photo credit: Lina Smith