Friday, September 9, 2016

Open Face Lunch

Continuing with simple solutions to your college lunch...let's consider other variations of our beloved handheld,ie the open-face sandwich!

If you are cutting carbs, say no more! 
If want a touch of comfort, make it a melt!
Or, if you just want choices and variety, go no further! 

Boar's Head Pepperonero Garlic Ham, Havarti, and Pear Melt with Fig Spread on Multi-Grain Toast

Meet 'The Open Face Sandwich' which will make lunches so much more interesting while allowing you to experiment with different breads, deli meats and cheese combinations and deciding if everything should be hot vs cold, pure vegetarian or packed with protein. 

Add a small salad or handful of trail mix to round out a simple, but delicious lunch.
Check out two options below to try this weekend!

(Adapted from Cooking Light September 2016 magazine edition with some minor changes to spice things up)

Pepperonero Garlic Ham, Havarti and Pear

Toaster Oven

Multi-Grain Crusty Bread
Nance's Spicy Mustard
Fig Jam or Spread
Boar's Head Pepperonero Garlic Ham, thinly sliced
Swiss, Havarti, Dill Havarti, Munster, or your favorite cheese, thinly sliced
Bosc Pear, thinly sliced with seeds removed

1. Wash your hands.
2. Toast your slices of bread and spread the fig jam.

3. Layer the ham and spread with the mustard.

4. Add a few pear slices (use apples if you can't find pears)

5. Top everything with your favorite cheese and broil until bubbly and browned.

The Dark Rye
This is an incredible option for anyone cutting back on meat, seeking to avoid fats and high-sodium content, and looking for ways to "eat your veggies" without getting bored. Use a German type of dark, dense rye bread where coarse grains are packed and compressed for consumption.


Any veggies you want, thinly sliced (this is what I had in the fridge)
2% Greek Yoghurt
Fresh dill & chives, finely chopped
Salt & pepper to taste
Dash of lemon juice (optional)
Dense German Dark bread 

1. Wash your hands.
2. Add 1 tsp of chopped dill and 1 tsp of chives to 1 cup yoghurt.
3. Add salt and pepper to taste
4. Spread yoghurt mixture on top of one slice of dark rye bread.
5. Add your sliced veggies.
6. Top with a drizzle of olive oil, fresh herbs, salt and pepper to taste.

No comments:

Post a Comment