Simpler Living Blog

COOKING, RECIPES

Return of the Humble Sandwich

The combination of the heat from late August’s “Dog Days of Summer” and the busyness of Back to School can cause the humble sandwich to find its way to a starring role on the supper table. The addition of some delicious and healthy ingredients (some straight from the garden, if you have them!) can turn the ordinary mixture of bread, condiment, and protein into a quick and healthy balanced meal. Give these tasty recipes a try on your supper table:

Recipes in This Roundup

Tuna and White Bean Panini
Quick Quesadilla Pockets
Bacon, Spinach, and Tomato Salsa Tortillas

Tuna and White Bean Panini

Lehman's

Ingredients

1 6 – ounce can reduced salt chunk light tuna, drained
1/2 of a 15-ounce can (about 3/4 cup ) cannellini beans (white kidney beans), rinsed, drained, and lightly mashed
3 tablespoons finely chopped red onion
2 tablespoons light mayonnaise or salad dressing
1 clove garlic, minced
8 1/2 -inch-thick slices country Italian bread or whole wheat bread
2 medium tomatoes, thinly sliced
1 cup lightly packed large fresh basil leaves
2 ounces mozzarella, Havarti, or provolone cheese, very thinly sliced
Nonstick cooking spray

Instructions

In a medium bowl, stir together tuna, cannellini beans, red onion, mayonnaise, and garlic. Set aside.
Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a skillet. To assemble sandwiches, spread half of the bread slices with the tuna mixture. Top tuna mixture with tomato slices, basil leaves, and cheese. Top with remaining bread slices. Coat outside of each sandwich with nonstick cooking spray.
Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill
cover and and cook about 6 minutes or until cheese melts and bread is toasted. If using a grill pan or skillet, place sandwiches on grill pan. Weigh sandwiches down with a heavy skillet or grill press and grill about 2 minutes or until bread is toasted. Turn sandwiches over, press, and grill about 2 minutes more or until remaining sides of bread are toasted.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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