French Dip Sandwich
Leftover Turkey Sandwich
Even though Thanksgiving was a couple weeks ago I thought I would post this sandwich recipe. Many people may be cooking another turkey for the upcoming holidays. You could use sliced deli turkey meat if you really want to, but its not as good. Or, roast a turkey breast on the weekend and use it throughout the week in sandwiches, rather than deli meats.
I like the combination of salty blue cheese, spicy arugula, vinegary mustard and sweet-tart cranberry sauce – all these ingredients add pizazz and pop to the turkey. The swirl rye adds a nice gentle savory flavor and works well with the blue cheese. It sounds crazy, but it’s so good.
Corned Beef Panini
This is an excellent sandwich to make with leftover corned beef. Salty, meaty corned beef with vinegary Dijon mustard and smooth, nutty Gruyere cheese make for an excellent combination.
BLT’s are a great quick and easy meal for weeknight dinners. Just add some fruit or a side salad for a full meal. They are also great for lunch. Jazz these classic sandwiches up with some sliced avocado or specialty bacon. If you have a non-tomato eater, replace the tomato with a roasted red pepper. I call these sandwiches BLPs (Bacon, Lettuce, Pepper).
Tuna Pesto Wrap
Adding pesto to canned tuna is a nice change from the common mayonnaise usually used. I also like adding pine nuts, which is used in the popular Genovese Basil Pesto. Wrapping the tuna up with some spinach in a burrito wrap offers an easy, portable sandwich.