If you haven’t noticed, I take food very seriously—especially lunchtime food—or better yet; workday lunchtime food. It’s the meal that gets you through the day. The meal you look forward to all morning (embarrassing, but true). And the meal that’s got to keep you from getting hangry (you know, angry-hungry) throughout the rest of the workday and your long commute home. It has to be tasty without being too heavy and healthy without being too bland.
So what better food to meet all your needs than everyone’s favourite classic lunch food; the sandwich. Since National Sandwich Month is officially upon us, I decided to share three of my favourite types of sammies that will totally meet your workday lunch requirements.
Whether you’re looking for a bit of protein or an extra helping of veggies, here are three yummy recipes you need to sink your teeth into stat.
Veggie and Goat Cheese Sandwich
Sliced multi-grain bread
Eggplant, thinly sliced
Red and yellow bell peppers, sliced
Red onion, cut into thin rounds
Zucchini, cut into thin sliced
Spreadable goat cheese
1 small garlic clove, chopped
1 Tablespoon extra-virgin olive oil
- Broil the eggplant slices (about two per sandwich) in oven for about 3 minutes.
- Meanwhile, cook the olive oil and garlic in a large pan over medium heat, adding the onion, zucchini and bell peppers, stirring and letting simmer as you go.
- Add the eggplant to the pan with the other vegetables and cook for 3 minutes on each side.
- Toast the bread and spread a little butter on the top side. Layer the mixed greens on the bottom half and place the grilled vegetables on top. Spread the goat cheese on the top half, and then sandwich the two together.
Turkey Cranberry Sandwich
Turkey, thinly sliced
Mature white cheddar, sliced,
Butter or Miracle Whip
- On the bottom half, layer the mixed greens, turkey, cranberry sauce and cheese.
- Spread butter or mayonnaise on the top half, and sandwich together.
The Fried Egg Croissant
1 organic egg, fried
Cheddar cheese, sliced
- Add butter to a small pan over medium-high heat and fry the egg.
- Fold the egg so the edges don’t hang off the side and layer it on the base half of the croissant, followed by a few basil leaves, tomato and cheddar cheese.
- Add a little butter to the top half of the croissant, and sandwich together.