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Category: Sandwiches & Lunch Dishes

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Italian tuna in olive oil, lightly drained

1 small shallot, finely chopped

1 large sprig rosemary, leaves stripped and finely chopped

Black pepper

4 slices provolone cheese, deli sliced

16 rounds sliced sesame baguette

2 T. butter


Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread


½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved


In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.

Ploughman’s Sandwich

Ploughman’s Sandwich

Ploughman’s Sandwich

rosemary raisin bread

Olive oil

1 red onion, cut into thick slices through the root

6 T. balsamic vinegar

Salt and pepper

8 thick slices Raisin and Rosemary bread

A couple of knobs butter

1 curly leaf lettuce

8oz. Strong Cheddar Cheese, thickly sliced


To make the onion marmalade, heat a little oil in a pan, throw in the onion and leave on a low heat to cook down slowly, adding a little water if needed. When soft add the balsamic vinegar and continue to cook for a few minutes. Season the marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make up each sandwich with lettuce leaves, onion marmalade, a couple of slices of Cheddar and seasoning.

WIW: Pizza Margherita with Waffled Crust

WIW: Pizza Margherita with Waffled Crust

WIW: Pizza Margherita with Waffled Crust

4 C. bread flour, plus more for dusting
1 tsp. instant yeast
1 ½ tsp. salt
1 ½ C. lukewarm water
Neutral-flavored oil, such as canola, for coating the bowl
Nonstick cooking spray


3 C. marinara sauce
2 C. shredded mozzarella
1 pint cherry tomatoes, halved (optional)
1 large bunch basil, washed, dried, and finely chopped


In a large bowl, combine the flour, yeast, and salt. Add the water and mix until the dough is shaggy and most of the water has been absorbed. Turn the dough out of the bowl onto a lightly floured counter and knead until it is just blended but not too smooth. Cover the dough with a damp towel or plastic wrap and let it rest for 10 to 15 minutes. Knead the dough until it is fairly smooth, 5 to 10 minutes. Coat a bowl with the oil, add the dough to the bowl, and turn to coat. Let the dough rise in a warm place, covered with plastic wrap, for 2 ½ hours, or until nearly doubled in size. Dust your work surface with more flour. Punch down the dough, divide it into 6 pieces, place the pieces on your work surface, and form each into a smooth ball. Allow the pieces to rest for 5 minutes, covered by a cloth or plastic wrap. When you are ready to waffle, remove the wrap and shape each piece into a disk, pulling gradually on the dough to expand it. If it resists, let it rest for 5 minutes before continuing. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Pull a disk of dough evenly until it’s as thin as possible, roughly circular, and about 8 inches in diameter (but no bigger than your waffle iron). If the dough tears, repair the tear by pushing the dough together and continuing to stretch other parts of the dough. Repeat with each dough disk. Preheat the broiler. Put a disk of dough in the waffle iron and cook about 5 minutes, or until golden brown. Remove the disk from the waffle iron and set it on a baking sheet. Repeat Step 8 with the remaining disks. Top each waffled crust with about 1/2 C. of sauce, 1/3 C. of cheese, and a handful of the tomatoes, if using, and place the baking sheet under the broiler for about 2 minutes, until the cheese is melted and bubbling. Remove the pizzas from the broiler, sprinkle with basil, and serve warm.

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Cooking spray

7 ounces broccoli rabe, trimmed

1 1/2 T. red wine vinegar

1 T. extra-virgin olive oil

1 tsp. sugar

1 pound 93% lean ground sirloin

1 tsp. smoked paprika

1/2 tsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces

8 (1-oz.) whole-wheat slider buns

8 heirloom tomato slices


Heat a grill pan over medium-high. Coat pan with cooking spray. Add broccoli rabe; cook 5 minutes, turning occasionally. Coarsely chop. Combine vinegar, oil, and sugar in a small bowl. Add broccoli rabe; toss. Combine beef, paprika, Worcestershire, salt, and pepper in a bowl. Shape into 8 (3-inch-wide) patties. Return pan to medium-high. Coat pan with cooking spray. Add patties to pan; cook 2 to 3 minutes. Turn; cook 1 to 2 minutes. Top patties with cheese; cover and cook 1 minute or until cheese melts. Place 1 patty on bottom half of each bun; top with tomato, broccoli rabe mixture, and top halves of buns


Yield: 4 servings

Calories: 404

Fat: 15.9g

Fiber: 2g

Prosciutto & Provolone Sandwich with Fig Jam

Prosciutto & Provolone Sandwich with Fig Jam

Prosciutto & Provolone Sandwich with Fig Jam


1 ciabatta roll, split lengthwise, or 2 thick slices peasant bread, lightly toasted l T. fig jam (see Note)

1 tsp. grated lemon zest

2 ounces provolone, fontina, Havarti, or mozzarella cheese (2 slices)

1 ounce prosciutto (3 or 4 slices)

1/2 C. (loosely packed) arugula leaves


Spread the split roll with the fig jam and sprinkle with the lemon zest. Layer on the provolone, prosciutto, and arugula.


For a quick DIY fig jam, simmer halved and stemmed dried figs in simple syrup (equal parts sugar and water) to cover until they are quite soft, 10 to 15 minutes. Let cool a bit, then purée the figs and syrup in the food processor until they form a nice spreadable jam. Keep refrigerated in an airtight jar. This jam is also excellent on a cheese plate or melted into a glaze for pork chops.  Storage & Serving: This sandwich won’t sog, so just wrap it tightly. Keep (chilled) for up to 6 hours.


Mozzarella Parcels

Mozzarella Parcels

Mozzarella Parcels

4 pieces of crustless medium-thick sliced white bread

8oz roughly chopped mozzarella

Dried chilli flakes and seasoning

2 medium eggs

1 ½oz plain flour

3 ½ fl oz) vegetable oil


Lay 4 pieces of crustless medium-thick sliced white bread on a board and top each with 50g (2oz) roughly chopped mozzarella, mounding the cheese in the centre of the bread. Sprinkle over as many dried chilli flakes as you like and season well. Top each piece of mozzarella bread with another crustless slice, then seal the edges by squeezing tightly together. Put two beaten medium eggs into a shallow bowl and 40g (1½oz) plain flour on to a plate. Heat 100ml (3½fl oz) vegetable oil in a large frying pan. Meanwhile, dip the parcels in the egg, followed by the flour (tapping off excess). Add to the pan and fry for 5min, turning once, until golden and crisp. Pat dry on kitchen paper, then serve with salad or seasonal vegetables.


Calories: 577

Fat: 27g


Fromage Fort

Fromage Fort

Fromage Fort

1 pound cheese, at room temperature (leftover ends, mixed types is fine)

1/4 C. dry white wine

3 T. unsalted butter, softened

2 T. fresh parsley leaves

1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Bagel Bear Bento

Bagel Bear Bento

Adorable bears made from half bagel, cheese, nori, and washi tape on stick.  I see sausage/hot dog cut into flower, hard boiled egg, and something i don’t recognize.  My kids would probably gag over the black rye bagel, but a single color is doable.  So cute!

Waffled Croque Madam

Waffled Croque Madam

Waffled Croque Madam

1 piece Pillsbury Crescent Dough or homemade Brioche Dough

1 T. unsalted Butter, melted

3 T. Béchamel Sauce

2 slices Black Forest Ham

¼ C. shredded Gruyere Cheese

1 Egg


Preheat waffle iron to medium. Use one wedge of crescent dough, cut it in half and arrange to make a square about 4-5 inches on each side. Brush both sides of waffle iron with melted butter using a silicone brush. Place dough square on the melted butter, close and cook that dough square 3-4 minutes, or until golden brown. Remove to a plate. If using brioche dough, cook as above, but dough will cook a little longer depending on how thick you rolled your down, probably 4-5 minutes. Pour béchamel into cooked dough, allowing it to pool in the divots. Layer on ham, then cheese and transfer the assembled stack back to the waffle iron, close lid, and cook 10 seconds, just to melt the cheese. Remove to a plate. Crack egg into a small bowl, pour into buttered waffle iron and cook without closing the lid until the white is cooked through and yolk slightly set, 2-3 minutes. Carefully loosen edges and transfer to top of your sandwich and serve.

WIW: Turkey & Swiss Waffle Panini

WIW: Turkey & Swiss Waffle Panini

WIW: Turkey & Swiss Waffle Panini


Sliced bread (I used an Italian Round)

Sliced turkey

Sliced swiss


Mustard, your favorite kind

Plug in your trusty waffle maker. Set to medium heat (if you can adjust). Place cheese then lettuce then turkey on one slice of bread. Spread the other slice of bread with mustard. Place bread together. Spray waffle iron with non-stick cooking spray. Place sandwich on griddle. Slowly press down the top, squishing the sandwich as much as you can. Cook for about 2-5 minutes, depending on your waffle iron and how hot it cooks, etc. When golden brown and crispy, carefully remove from the griddle and serve right away. Enjoy!

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.


Currant Jelly Sauce


2/3 c. currant jelly

1 TB water

1 TB half and half


Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 C..




2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder


Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.




8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham


Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.


Final Preparation:


soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce


Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Smiling Daisies Bento

Smiling Daisies Bento

Are those smiling daisies cheese or egg sheets?  I don’t know!  I found out!

Hamburger patty


broccoli, tomato.

“My lunch has one teriyaki hamburger patty cut in half, a small sprig of steamed broccoli sliced in half, a piece of simmered kabocha that I sliced up and fanned out, and a baby Roma tomato cut in half for some red.

I think I mentioned before how the baby Romas are almost gone and it seems like ever since I said that, the basket just doesn’t empty! *sigh* I think I have about six more to go. For the flowers, I cooked a bit of egg substitute on low heat, then cut out the flowers with one of my sandwich cutters. The middles are simply sliced baby carrot. I didn’t even need to use a straw, I simply cut two thin slices off a thick carrot and added the nori faces.”

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Ham Salad with Poached Egg

Fresh Basil Leaves


Fresh tomatoes when in season, or cherry tomatoes year-round


Fresh Ground Sea Salt & Pepper (I love Himalayan Pink Sea Salt)

Wash basil leaves and pat dry with paper towel.  Arrange on your plate. Place proscuitto perfectly on your plate.  Slice tomatoes and add to your plating.  Poach your egg.  Add enough water to cover your egg to a shallow skillet.  Bring to a simmer and then stir the water with a whisk to get it swirling (think tornado-this will keep your egg from spreading out in the water).   Add your egg to the still swirling water and allow to simmer until cooked to your liking. Remove the cooked egg with a slotted spoon and place gently on top of your plate.  Season with a touch of fresh ground salt and pepper.

Teddies Bento

Teddies Bento

Here she has coated the teddy onigiri with some flakes of katsuo bushi  after tinting the rice light brown with soy sauce. Under them is some chicken for support, the rest was sliced there.

Strawberry/carrot flowers


Broccoli, carrot stars


Heart “Pizza” Bento

Heart “Pizza” Bento

Looks like mini “pizzas” from puff pastry perhaps.

Grapes, strawberry, orange slices

Looks like some grape tomatoes tucked in

There are perhaps some of that pink fishy stuff in there.

Little piggy Baran piece.

She makes such uncluttered and pretty bentos.

Twist on Plowman’s Lunch

Twist on Plowman’s Lunch

I find something very appealing / comforting about the ploughman’s lunch.  Why?  I don’t know, I am not British 😂 This feels like a more Americanized version, without the Branson Pickle.  I’d still want onions, hah!

Car Ride Bento

Car Ride Bento

Cherry tomatoes turned into balloon and cherries with the picks



Sandwich Car, sausage, cheese, nori, and perhaps ham

Tonkatsu Bento

Tonkatsu Bento

Tonkatsu (breaded pork cutlet).  You can buy tonkatsu sauce or make an approximation with ketchup, Worcestershire sauce, oyster sauce and sugar.


Salad, Broccoli, Yellow Tomato, Cherry Tomato, Radish


Tuna Cakes

Tuna Cakes

Tuna Cakes

Roasted Red Pepper Dressing (enclose if container isn’t air /water tight)

Celery, Carrots, Tomato Chunks

Rosemary Raisin Crisps

Traditional Ploughman’s Plate

Traditional Ploughman’s Plate

Pub food – the traditional Ploughman’s Plate with Scotch Eggs, cheeses, farmer’s bread, Branston Pickle, etc.




(I am not a fan of that Branston Pickle!)



WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

1 crusty Sandwich Roll or Individual Ciabatta Loaf

1 T. yellow mustard

3 oz. cooked ham, thinly sliced

3 oz. cooked pork loin, thinly sliced

3 oz. Swiss cheese, thinly sliced

2 dill pickles, thinly sliced lengthwise


Preheat the waffle iron on low. Split the bread into top and bottom halves, hollow it out a bit to make room for the meat, and spread the mustard across both slices. Assemble the ham, pork loin, cheese, and pickles between the pieces of bread. Press down on the sandwich to compact it a bit and place it in the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Close the lid of the waffle iron and cook for 5 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully—the lid could be very hot. Remove the sandwich from the waffle iron when the cheese is thoroughly melted. Cut the sandwich in half, or diagonally, and serve.

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

4 slices bacon

1 8 1/2 ounce package corn muffin mix

1/2 C. all-purpose flour

2 teaspoons snipped fresh thyme or 1 tsp. dried thyme, crushed

1 Egg, lightly beaten

1/4 C. milk

1 large pear or apple, cored and thinly sliced

1/3 C. crumbled Blue Cheese or shredded Cheddar Cheese

1/4 C. chopped Toasted Walnuts (optional)

Snipped fresh thyme (optional)


Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 T. of the drippings. Crumble bacon; set aside. Meanwhile, for crust, in a large bowl stir together muffin mix, flour, and the 2 tsp. snipped or 1 tsp. dried thyme. Using a fork, stir in egg and milk. Gather mixture into a ball, kneading gently until it holds together. Using floured hands, press dough into a 12×8-inch rectangle in the prepared baking pan. Arrange pear slices on top of crust. Brush pear slices and crust with 1 to 2 T. of the reserved bacon drippings.  Bake for 10 minutes. Sprinkle with blue cheese and crumbled bacon. Bake about 5 minutes more or until edges of crust are golden and center is set. If desired, sprinkle with walnuts and additional fresh thyme. Cut into rectangles.


Yield: 4 servings

Calories: 422 (with walnuts) 357 (without walnuts)

Fat: 12g

Fiber: 2g

Green-On-Green Sandwiches

Green-On-Green Sandwiches

Green-On-Green Sandwiches 

4slices whole grain bread

2T. Herb Pesto (recipe below)

1/4 C. Pickled Red Onions (recipe below)

1/2C. large spinach leaves

1medium tomatillo or tomato, very thinly sliced

1/4 avocado, thinly sliced and brushed lightly with lime juice

1ounce thinly sliced fresh mozzarella cheese

1/2C. scored and thinly sliced English cucumber

4 leaf or bibb lettuce leaves


Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.


Pickled Red Onions


1 large red onion, halved and thinly sliced (2 C.)

1/2C. red wine vinegar

1T. sugar

1/4tsp. salt


In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.


Herb Pesto


1 1/2 C. packed fresh basil leaves

1/4C. slivered almonds, toasted

2T. snipped fresh flat-leaf Italian parsley

2 T. snipped fresh tarragon

1 large clove garlic, quartered

3T. olive oil

1/4tsp. cracked black pepper

1/8tsp. salt


In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.



Yield: 2 sandwiches

Calories: 302

Fat: 14g

Fiber: 7g

Waffled Thanksgiving Leftover Sandwich

Waffled Thanksgiving Leftover Sandwich

Thanksgiving Leftover Sandwich

Vegetable oil or non-stick cooking spray

1 quart leftover or uncooked stuffing (stuffing made with egg works best)

2 C. leftover gravy

8 oz. grated Comté or gruyère cheese

1 lb. sliced roast turkey breast

1 T. butter

4 eggs

Kosher salt and freshly ground black pepper

2 T. chopped fresh herbs such as parsley, chives, tarragon, or chervil


Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 C. of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside. While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 oz. of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm. Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes. Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes. Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.


BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

1/2 C. yellow cornmeal

1/2 C. all-purpose flour

1 T. baking powder

3/4 tsp. salt

1/8 tsp. ground black pepper

2 eggs

1 C. whole milk

1 C. fresh sweet corn kernels or frozen whole kernel corn, thawed and drained

Nonstick cooking spray

2 large green or red tomatoes, sliced

8 slices thick sliced applewood smoked bacon

3 T. packed brown sugar

1/4 tsp. cayenne pepper

3 C. fresh mesclun mix

1 recipe Buttermilk Dressing

1 C. cherry tomatoes, halved or quartered

Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 C. batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes) Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.


Buttermilk Dressing: Combine 1/3 C. buttermilk, ¼ C. fat free Greek Yogurt, 2 tsp. snipped dill, 1 tsp. Lemon Juice and a bit of pepper to a mason jar and shake until well combined.


Yield: 4 servings

Calories: 442

Fat: 16g

Fiber: 4g