More Box Lunch Ideas: Ten Sandwiches Go Meatless

posted January 8, 2007

by Christine Gable

http://cooking.cdkitchen.com/KiddieChow/437.html

Now that we’ve unwrapped a whole new year, the rubber really hits the road with getting back to the regular routine. Sometimes I feel a little forlorn and let down when I open the refrigerator door to pack some lunches and want to step past the same old, same old . . .

Several weeks ago I wrote "A Look at Lunch: Thinking Outside the Box", and realized that there’s so much more to be done with the humble sandwich. Sure, ham and cheese tops the list, but when you’re looking for ways to spruce up your packed lunch, there are many more places to go with two slices of bread.

Indeed, in 1762, when the Earl of Sandwich slapped those hunks of bread over what was then finger-food meat, he not only changed the history of food, but created the easiest, most convenient way that we eat lunch today.

Did you know that about 50% of all sandwiches are eaten for lunch? And the average American eats approximately 193 sandwiches per year. Since half of those would be for lunches, that's about 97 lunch sandwiches that you’ll be making this year—for each member of your family. Or maybe they’ll be making their own. Either way you slice it, that’s a lot of sandwiches to come up with in the course of a year.

This first sandwich column will honor the vegetarians in our midst, since it’s often more challenging to make sandwiches sans the deli-meat. But hey, even if you’re not a vegetarian, it can feel really good to eat lighter after all the holiday extravaganzas.

Here’s a medley of options that are perfectly meat-less: And if you want to accommodate your meat-lovers, remember it’s not hard to tuck in slices of ham, turkey or salami with any of these—just to keep everyone happy.

1. Think Beans: Drain and lightly mash black or pinto beans with some onion, garlic salt and chili sauce. Top with American cheese on whole wheat bread.

2. Start with Cheese: Take some Monterey Jack cheese, add sliced tomato, shredded lettuce, mayo and mustard on your favorite whole grain bread.

3. BBQ Year-round: Spread a layer of barbecue sauce over mayo, and layer Monterey Jack cheese, tomato and lettuce for a mid-day pick-me-up.

4. Go Pita Style: Cut a pita in half and tuck in cottage cheese mixed with green onion (scallion) sliced thinly, 1 grated carrot, and a dash of Adobo, or salt and pepper. Tuck in some lettuce or sprouts.

5. Try a Veggie Sub: (Inspired by one of my friends who orders this at her local sub shop) On a thick hoagie roll, layer American cheese, onion, tomato, lettuce, pickles, peppers (and any other favorites), sprinkle with olive oil and vinegar, oregano and basil. Wrap tightly and eat 3-4 hours later. Divine.

6. Start with Cream Cheese: Cream cheese & jelly (grape or strawberry) is a classic favorite. Or try a twist: Mix cream cheese with pineapple and chopped walnuts on rye bread.

7. Get Creative with Cream Cheese: Or how about cream cheese with chopped olives on whole grain bread, layered with cucumber and tomato?

8. Hard-boiled Eggs: They’re versatile plus easy protein: On top of wheat or white toast with mayo, place hard-boiled egg slices, top with salt and pepper, lettuce.

9. Egg Salad: After the eggs are hard-boiled, keep them in a lidded container, and try egg salad variations: chop eggs, add a dollop of mayo and any of the choices below to make a pita-packable lunch:

a. Squirt of mustard with several dashes of pepper
b. Salt, pepper and 1 teaspoon of dried dill weed (use 1 tablespoon if you’re lucky to have fresh on hand)
c. Salt, pepper, a small squirt of yellow mustard and 12 olives, chopped
d. Salt, pepper and 4-6 sweet pickles, chopped finely

10. Try Tofu: With the tofu recipe below—thanks to my mom—you’ve got a super protein that bakes while you (or the kids!) are cleaning up the dinner dishes. It can be used interchangeably with the egg-salad ideas above. Of course, it’s easiest when you just layer the slices on top of bread and go—or chop the slices on top of tossed salad for a lean, mean protein boost.

Next week: Peace Cobbler for Martin Luther King, Jr.

Easy Baked Tofu Recipe
http://www.cdkitchen.com/

Serves/Makes: 1 lb
Ready in: < 30 minutes

* 1 pound tofu, drained
* 2 tablespoons soy sauce (or to taste)

Preheat oven to 350F.

Blot tofu dry with paper towels, squeezing very lightly to help remove extra moisture. Slice into 1/4-inch slices and lay on baking sheet covered with foil. Spray or spoon soy sauce on top of slices, evening spreading over all pieces.

Bake for 25 minutes until golden brown and edges are beginning to crisp. Is good served warm or cold.

For sandwiches, salads and just plain snacking. Keeps in the refrig for 3-4 days.