Sandwiches Make Great Superheroes for March Break Meal Ideas

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It’s spring break and you’re already out of meal ideas for the kids? For those who have opted for a staycation and want to reduce ordering or going out, we have a selection of amazing sandwiches that are perfect for a nice afternoon meal or an early evening dinner, while you plan some fun activities with the family. Serve with favorite soup, salad and vegetables, and you have plenty of time to enjoy the rest of the holiday!

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Grilled Blueberry Cream Cheese Sandwich by Cobs
Grilled Blueberry Cream Cheese Sandwich by Cobs Photo provided /Ear breads

Blueberry and grilled cream cheese sandwiches

A sweet riff on a traditional grilled cheese sandwich; for 2 people. Recipe courtesy of Cobs Bread (cobread.com), which is currently in the midst of a special fundraising initiative known as Doughnation Day in support of local charities, until April 2. See website for more details.

Butter

4 slices of cinnamon bread

3/4 cup cream cheese

2 tbsp. icing sugar (plus extra for dusting)

1 cup fresh blueberries

Spread butter on one side of each slice of bread. Combine cream cheese and icing sugar in a small bowl. Spread cream cheese mixture on unbuttered side of bread slices. Add the blueberries and cover with another slice of bread, buttered side out. Place in a preheated medium sized skillet over medium-low heat and lightly grill each side of the sandwich for 3-4 minutes. Remove and sprinkle with a pinch of icing sugar.

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Roasted Chicken Grilled Cheese Sandwich by Lynn Crawford for Oroweat Organic
Roasted Chicken Grilled Cheese Sandwich by Lynn Crawford for Oroweat Organic Photo provided /Organic Oroweat

Roasted Chicken Grilled Cheese Sandwich

Celebrity chef and cookbook author Lynn Crawford has worked with Oroweat Organic (oroweat.ca) to create this delicious sandwich that uses store-bought rotisserie chicken as the base.

2 tbsp. Mayonnaise

1 C. EACH Sriracha hot sauce, Dijon mustard and lemon juice

1/2 tsp. Worcestershire sauce

1 tbsp. chopped chives

1 cup shredded cooked roast chicken

1/4 cup celery, finely diced

1/2 medium apple, cored and diced

Salt and freshly ground black pepper

1 C. olive oil

2 slices of prosciutto

4 slices of whole-grain bread, buttered with 2 tbsp. Butter without salt

2 slices of Cheddar cheese

Add mayonnaise, hot sauce, mustard, Worcestershire sauce, chives and a little salt and pepper to a medium bowl. Stir until smooth. Add chicken, celery and apple. Mix until combined. Season well with salt and pepper.

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In a large frying pan, over medium heat, add olive oil and prosciutto and cook until crispy about 1-2 minutes on each side. Remove from oil and set aside on a plate; wipe skillet clean with paper towel.

Return skillet to medium heat and place 2 slices of bread, buttered side down in skillet. Top with cheese slices, followed by prosciutto, then top with chicken mixture. Place the rest of the bread on top, buttered side up. Cook until cheese is melted and bread is golden brown, about 2-3 minutes per side. Cut in half and serve immediately.

Smashed Chickpea and Avocado Salad Sammie

Prepare to be blown away with this mouth-watering vegan sandwich courtesy of Stonemill Bakehouse (stonemillbakehouse.com). For 3 people.

1 can (15 oz) chickpeas, drained and rinsed

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1 large ripe avocado

Juice of 1 lime (about 2 tbsp)

3 tbsp. red onion, minced

1/2 tsp. salt

1/4 tsp. ground pepper

6 slices three-grain bread or preferred whole-grain bread

1 cup of sprouts

1/2 cup carrots, grated

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In a large bowl, add the chickpeas, whole avocado flesh and lime juice and mash with a potato masher or fork until most of the chickpeas are broken down and the mixture is smooth and creamy (having a few whole chickpeas left over is fine). Add the red onion and season with salt and pepper, stir to combine.

On a serving platter, top 1 slice of bread with a little avocado mixture. Cover with grated carrots and garnish with sprouts. Top each sandwich with the remaining bread.

Tuna Salad Sandwich with Celery Hearts and Lemon Caper Remoulade by Lynn Crawford for Oroweat Organic
Tuna Salad Sandwich with Celery Hearts and Lemon Caper Remoulade by Lynn Crawford for Oroweat Organic Photo provided /Organic Oroweat

Tuna salad sandwich with celery hearts and lemon caper remoulade

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Recipe courtesy of celebrity chef Lynn Crawford for Oroweat Organic (oroweat.ca). For 2.

16 oz. can of solid albacore tuna, drained

1/4 cup finely chopped celery hearts and leaves

2 tbsp. finely chopped dill pickles

1 C. minced capers

1 tbsp. EACH finely chopped chives and chopped dill

2 tbsp. lemon juice

1/4 cup mayonnaise

Salt and cracked black pepper

4 slices 100% whole grain bread, toasted and buttered

Boston lettuce leaves

Place the tuna in a bowl and mash with a fork, add the celery hearts and leaves, pickles, capers, chives, dill, lemon juice and mayonnaise and mix well. Season with salt and pepper. Place lettuce leaves on each slice of bread, top with tuna salad and serve.

Cobs Bread Pulled Jackfruit Sandwich
Cobs Bread Pulled Jackfruit Sandwich Photo provided /cobs

Pulled jackfruit sandwich

Jackfruit is a tropical tree fruit that has become extremely popular in recent years because it can mimic the look and taste of a variety of sweet or savory foods. You can find canned jackfruit in your local supermarket or grocery store. Recipe courtesy of cobsbread.com.

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4 traditional hamburger buns or 8 slices of crusty bread

2 cans of 500 ml jackfruit, drained

2 tbsp. vegetable oil

A handful of wood chips, favorite apple

1/2 small white onion, thinly sliced

12 slices of bread and buttered pickles

1 cup store-bought vegan barbecue sauce*

1 cup shredded cabbage

1/4 cup vegetable dressing for coleslaw (recipe below)

Vegan dressing for coleslaw

1/2 cup vegan mayonnaise*

1 tbsp. EVERY mustard, apple cider vinegar and sugar

Pinch of celery salt

Bandage: Combine all ingredients in an airtight container; refrigerate for 4 hours or more.

Sandwich: Crush the jackfruit pieces by hand until they are shredded. Season all the jackfruits with 2-3 tbsp. Barbecue sauce. Heat the barbecue so that one side is hot and one side is cold. On the hot side, place a foil packet with a handful of fries inside and let it heat up until a little smoke starts to come out of the packet. Place the jackfruit in a shallow pan with 2 tbsp. of mixed oil and place on the cool side of the grill once the smoke begins to form. Roast on the indirect side of the grill until the jackfruit is fork tender, about 45 minutes. Meanwhile, toss cabbage into prepared coleslaw at least 30 minutes before serving. Toast the buns for 2 minutes or until toasted.

To assemble: starting with the bottom bun, place 1/2 cup shredded jackfruit on top, drizzle desired amount of BBQ sauce and top with 2-3 slices white onion, 3 slices pickles and 2 tbsp salad cabbage. Finish with the top bun and repeat for each sandwich. Serve immediately.

*REMARK: For non-vegans, you can use regular barbecue sauce and regular mayonnaise.

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