Simple Sandwiches

Sometimes, even the simplest things to make are the most satisfying to eat.

A case in point is the other night, when Therese had to work late because of parent-teacher conferences at her school. That was fine with me, since we had a ton of leftovers.

With still had the better part of a tasty Dakota Harvest Bakers loaf of bread remaining in the cupboard and some leftover pheasant and chicken in the refrigerator, I decided on a sandwich. To accompany it, there was just enough three-bean salad to complete the meal.

I put pheasant on one slice of toast and chicken on the other. Besides a little butter, I opted for a topping that also included Miracle Whip, a slice of tomato and some bread and butter pickles. It was delicious.

When Therese got home, she also decided to have the same (sans the tomato) because it looked so good.

Of course, when you make a sandwich such as this, the possibilities are endless. You could use any kind of leftover meat as well as vegetables like green peppers and cucumbers, just to name a couple. Or it could be as simple as one of Therese’s favorites — peanut butter, Miracle Whip and sweet pickles on toast.

Here are a couple of other sandwich ideas, in case you’ve become inspired.  

Italian Tuna Sandwich
1 6-ounce can tuna in water, well drained
2 tablespoons low-fat or regular mayonnaise
1 teaspoon lemon juice
½ rib celery, minced
½ teaspoon drained capers, chopped
8 slices French bread (cut each slice on diagonal about ½-inch thick), toasted
12 leaves arugula or spinach
Combine tuna, mayonnaise, onion, parsley, lemon juice, celery and capers in small bowl. Spread tuna mixture on top of four slices of bread. Top each with 3 leaves arugula. Top with remaining slice of bread.
For the lunch bag, wrap sandwiches in wax paper or plastic wrap. Or pack toasted bread and tuna salad separately to prevent toast becoming soggy. Keep cool.
Yield: Serves 2.
Approximate nutrition analysis per sandwich: 410 calories, 11 percent of calories from fat, 4.8 grams fat (0.9 grams saturated), 25 milligrams cholesterol, 1,070 milligrams sodium, 58 grams carbohydrates, 31 grams protein, 3.7 grams fiber.

Mediterranean Turkey Wraps
2 12-inch flour tortillas, room temperature
2 tablespoons mayonnaise
4 ounces smoked turkey
10 kalamata olives, pitted, chopped
3 tablespoons pine nuts, toasted (see note)
2 tablespoons each: diced roasted red pepper, chopped basil
2 ounces crumbled feta cheese
Spread one side of each tortilla with 1 tablespoon of the mayonnaise. Top with turkey. Sprinkle olives, pine nuts, red pepper, basil and cheese on top, leaving 1-inch border all around.
Fold each side over filling by ½-inch; roll up tightly starting from unfolded end. For the lunch bag, wrap tightly in plastic wrap. Keep cool.
Note: To toast pine nuts, place on baking sheet. Toast in 425-degree oven until lightly browned, about 3 minutes.
Yield: Serves 2.
Approximate nutritional analysis per sandwich: 575 calories, 51 percent of calories from fat, 33 grams fat (9 grams saturated), 55 milligrams cholesterol, 1,635 milligrams sodium, 48 grams carbohydrates, 24 grams protein, 4.3 grams fiber.

Asian Chicken and Peanut Butter Sandwich
4 tablespoons peanut butter
2 tablespoons teriyaki sauce
2 pita breads, halved
4 leaves leaf curly lettuce
2 tablespoons chopped cilantro
1 cup shredded cooked chicken
½ apple, thinly sliced
Combine peanut butter and teriyaki sauce in small bowl; spread on inside of each pita half.
Stuff each pita with lettuce, cilantro, chicken and apple. For lunch bag, wrap tightly in plastic wrap. Keep cool.
Yield: Serves 2.
Approximate nutritional analysis per sandwich: 530 calories, 38 percent of calories from fat, 23 grams fat (5 grams saturated), 60 milligrams cholesterol, 1,215 milligrams sodium, 49 grams carbohydrates, 36 grams protein, 5 grams fiber.

Mozzarella, Tomato and Pesto on Ciabatta
4 slices ciabatta
4 tablespoons prepared pesto
4 ounces fresh mozzarella
1 tomato, thinly sliced
2 leaves red leaf lettuce
Spread each slice of bread with 1 tablespoon of the pesto.
Top two of the bread slices with mozzarella, tomato and lettuce. Cover sandwich with remaining two slices. For the lunch bag, wrap tightly in plastic wrap.
Yield: Serves 2.
Approximate nutrition analysis per sandwich: 495 calories, 53 percent of calories from fat, 29 grams fat (12 grams saturated), 55 milligrams cholesterol, 675 milligrams sodium, 36 grams carbohydrates, 22 grams protein, 3.4 grams fiber.