Archive for category Sandwiches

Avocado, Cambozola, & Prosciutto Sandwich

I meant to share this sandwich with you yesterday. Because I was talking about avocados and my inspirations from Pinterest that helped create yesterday’s dish.

There’s really no recipe needed to make this sanwich, but the combination of flavours are amazing, so I wanted you to make it for yourself. For me, caraway seeds (in rye bread) and blue cheese are a match made in heaven – I don’t know what it is, but I love smearing any blue-based cheese onto a rye cracker or toasted rye bread. When I was at the grocery store this weekend I happened to see a wedge of cambozola waving at me, begging to end up in my cart, and eventually my belly. And since I had just grabbed a fresh loaf of dark Winnipeg rye, I snatched it up quickly.

So yesterday when I had avocados on my mind, I added thick slices of the buttery green fruit to my toasted rye and cambozola sandwich; and then proceeded to add some prosciutto for some saltiness. What is cambozola? – in case you’re unaware: It is a combination of a creamy cheese: camembert, and a pungent cheese: Gorgonzola. And it is one of my favourite cheeses on this Earth – I don’t have to eat so much cheese this way because I get 2 cheeses in 1!

Avocado, Cambozola & Prosciutto Sandwich on Rye

2 thick slices dark rye
1 garlic clove, cut in half
3 slices cambozola cheese
nearly 1/2 an avocado, cut into thick slices
2 slices prosciutto

Toast the rye bread. When it comes out of the toaster and is still warm, rub each slice with one half of the garlic. Layer the cambozola, avocado, and prosciutto onto one of the slices of rye and top with the other. Enjoy.

Makes 1 sandwich.


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Greek Chicken Pitas

This lunchtime creation was born because of two fixations: 1) my need to find more quick lunch meals. We’ve been slacking in the lunch department in this household lately. I’ve rarely been planning ahead and making meals, as I’ve been tired of the usual sandwiches & salads. And our leftovers have been scarce – too little food or are we just being glutons? I’m not too sure; and 2) my obsession with a “salsa” I’ve been making for the past few years. It combines 3 loves of mine: feta, olives, and sun-dried tomatoes into a lovely dip. I came across the recipe over at Smitten Kitchen, and I would marry it if I didn’t love my husband so much.

When thinking about a very quick lunch, my first thought was the roasted chickens you find at the grocery store. I figured I could just go ahead and make some chicken Caesar pitas and be done with it. But Kyle doesn’t have the luxury of being able to make his sandwich the moment before he eats it, so a soggy Caesar in a soggy pita sounded unappetizing. When I took a look in my fridge I saw my 3 stand-by salsa stars staring back at me, begging to be chopped, mixed and greedily eaten. So I combined the olives, feta and sundried tomatoes with the chicken and added a bit of a dressing to keep everything moist.

We made these the day we were eating them; mine only a few seconds before I tucked in and my mother-in-law’s and husband’s in the morning. The report back from Kyle was a soggy-free and delicious pita when eaten by the afternoon.

Greek Chicken Pitas

Inspired by Roasted Chicken & Smitten Kitchen

You could add cucumbers and peppers to further replicate a Greek salad if you wish. I don’t really think the pita needs it though. And to be honest, I find the combination of cucumbers and chicken to be rather disgusting. 

For the Chicken Salad
2 cups cooked & shredded chicken (I used a half-&-half combo of white & dark meat)
1/4 cup feta, chopped
1/4 cup kalamata olives, pitted & chopped
1 Tbsp sundried tomatoes (packed in oil), chopped
1 Tbsp oil from sundried tomatoes (or extra virgin olive oil)
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1/2 tsp dried oregano
salt & pepper to taste

For the Pita
3 pitas, cut in half
12 slices tomato (approx.)
about 1/4 cup red onion, sliced
lettuce (I used baby romaine)

Combine chicken, feta, olives, and sundried tomatoes in a bowl – gently stir together. Combine remaining chicken salad ingredients in a small bowl and whisk together. Pour over the chicken mixture and stir to combine. You can now refrigerate this over night in a tightly sealed container. The chicken salad will keep for 3 days in the fridge.

When you’re ready to make your pitas, divide the chicken salad evenly among the 6 pita halves. Top with tomato, onions, and lettuce.

Serves 3 (2 pita halves each).


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Grilled Bread with Salmon & Avocado

A couple months ago I was reading through Ina Garten’s Barefoot Contessa How Easy is That? cookbook and came across an appetizer recipe that I had to try during the summer months. Bread drizzled with olive oil and grilled, then rubbed with raw garlic and topped with prosciutto and smoked mozzarella, then given a quick turn back on the grill to melt the cheese. It sounded like a perfect start to any meal. Heck, it sounded like a meal in and of itself – especially when I’m alone and cheese, bread, and charcuterie is all I need.

I made this exactly as Ina instructs. However my grocery store didn’t have any smoked mozzarella, and I wasn’t going to race around town for one ingredient. Luckily smoked Gouda was in the deli, so I picked up a wedge and breathed in the smokey scent – it would work just fine. The bruschetta-esque starter was served before a family meal of beautifully crimson red salmon fresh from BC. The fish traveled all the way from Vancouver Island along with Kyle’s mom and step-dad who were visiting us while in town for a sailing race (that lasted over 2 days!). This recipe is a must for feeding hungry mouths, on the brink of starvation and barely containing themselves before dinner. One piece suffices to quell the growling stomachs … however, no one would say “no” to another. You can find the recipe online here. On the Food Network site, the title of the recipe is slightly altered, so if you’re looking for it in your copy of How Easy is That? it’s called “grilled bread with prosciutto.”

I was inspired after eating this recipe to try some more ingredients on top of garlicky grilled bread. One night there was a basic snack, where garlic was rubbed on the grilled bread, followed by rubbing a cut tomato on the rough toasty surface, leaving the juices and seeds to be devoured. That was delicious – I suggest you make a quick version of this right now: toast some bread, drizzle with olive oil, rub with garlic, rub with cut tomato, eat. Now thank me.

I then utilized the leftovers from the aforementioned salmon meal to make a quick dinner-for-one that I devoured greedily – Sorry Kyle, you missed out! The coral salmon was reheated in our handy-dandy toaster oven and piled onto a few grilled bread slices, then topped with creamy green avocados. It was divine and I as so consumed by the flavour party in my mouth that I forgot I was eating alone. What are some of your favourite toppings for grilled bread?

Grilled Bread with Salmon & Avocado

You can serve this with cold or warm/hot salmon. Whichever your preference may be. I served mine slightly hot.

2 thick slices good Italian or French bread (preferably from a boule)
extra virgin olive oil
1 garlic clove
4 – 6 oz salmon, cooked
1/2 avocado, sliced
salt and pepper
fresh chives, chopped

Preheat grill to medium-high heat.

Drizzle the bread with olive oil. Grill the bread for approximately 2-3 minutes per side, until slightly charred. Remove from grill and rub one side vigorously with garlic. Top both slices evenly with the salmon (place salmon on garlic-rubbed side). Top salmon with slices of avocado. Drizzle with olive oil. Sprinkle with salt and pepper to taste and shower your dinner with the freshly chopped chives.

Serves 1.

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Steak Sandwich

I’m going to keep this post short. I know I should be taking the opportunity on the weekend to be writing insightful and educational things…but I’ve got things to do! First thing on the list is taxes. Yes. I have yet to do my taxes and it’s now May 1st. Slap my wrist!! I’m not sure if it was all the family visits or recent surprise parties … or just plain apathy, but I have had zero motivation to park myself in front of the computer for the good part of an hour to plug in all the necessary info. Absolutely everything else seems far more interesting right now, even cleaning. Oh, and look, now I’m on here writing a little snippet regarding taxes, but not actually doing them.

So here’s a quick sandwich (bagelwich?) to make using leftover steak. We found these incredibly tasty slim bagels made by President’s Choice (disclaimer: I am not a PC employee/Rep/etc … I just live in a tiny little city with very little selection for food, so I apologize for the plethora of PC products that will no doubt be mentioned on here). When toasted they crisp up to perfection. And they are the perfect size for sandwiches: you get the tasty doughiness of a bagel, but the flavours of the goods inside don’t get lost to a dense mass. We made a horseradish cream to serve on the bagelwich, but if you don’t like horseradish you can leave it out – or even substitute with lots of pepper to create a peppery spread.

Steak & Horseradish Bagelwich

For Horseradish Cream
1 Tbsp plain yogurt (preferably Balkan/Greek style)
1 Tbsp mayonnaise
1 tsp horseradish
1/4 tsp each of salt & pepper

For Sandwich
4 thin bagels (any flavour you like, we prefer everything bagels)
approx. 1/2 lb leftover steak, cut into thin strips
sliced red onion (however much you prefer)
4-8 slices tomato (we used beefsteak)
2 Tbsp fresh basil, sliced (omit if you don’t have fresh – do not use dried)
3-4 romaine lettuce leaves
4 slices havarti cheese

Whisk together the ingredients for the horseradish cream and set aside.

Toast the bagels to your preferred darkness. Once toasted, spread the bottoms of the bagels with 1/4 of the horseradish cream. Top with remaining ingredients, using how much or little of each as you prefer. Put on plates and serve with pickles, chips, or anything your heart desires.

Obviously these are just guidelines showing how we made our steak sandwiches – let me know how you make yours!

Serves 4.

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