Lunch Ideas: Eating at Home, Sandwiches

We have been all over lunches for the last few weeks: Lunch Ideas for School/Work, Lunch with Leftovers and Lunch with Salads. Today we will focus on tasty Sandwich ideas, more than your basic turkey sandwich. Next week will be the final post in this lunch idea series.

I’m sorry to say this is not a wheat/gluten-free friendly post today. There are a couple of gluten-free breads on the market (Udi’s being one), but we haven’t broken down to pay $5 for a loaf. You could simply make some of these into a “lettuce wrap” if you still want some of the wonderful flavor of these sandwiches. Unfortunately, we don’t have these wonderful sandwiches as a family meal much anymore because of my husband’s wheat allergy. If you have a dairy or egg allergy, you can make some minor adjustments to most of these sandwiches and still enjoy them.

Classic BLT

A favorite sandwich in our family, courtesy of my husband’s grandmother (after whom our oldest daughter is named), is the classic Bacon, Lettuce and Tomato Sandwich. This is often a Sunday summer afternoon staple throughout our large extended family.
You can never go wrong with a delicious crispy bacon and ripe, in-season tomato sandwich with lettuce and mayonnaise. Add a juicy slice of watermelon and corn-on-the-cob and you have perfect summer fare!
For an egg allergy, simply use butter or non-dairy margarine as a substitute for the mayonnaise (my son loves it this way).

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Buffalo-Chicken BLT

I made up this sandwich one day when my children wanted BLTs for lunch and I was in the mood for a kicked-up BLT.
I heated up leftover chicken and added Frank’s Red Hot sauce.
I toasted my bread and to one slice, I spread on ranch dressing and added a slice of cheddar cheese, then topped with chicken.
On the other slice of bread, I spread on mayonnaise and topped with lettuce, tomato and crisp bacon.
I then combined the two into a kicked-up buffalo chicken BLT. It was to die for! (and not very light)
For dairy allergy, leave out cheese and substitute Italian dressing for Ranch dressing or simply leave out. Egg Allergy: Substitute butter or non-dairy margarine for the mayonnaise.

Nan’s Italian Subs

We have a lot of tradition in our family since my husband’s other grandmother was 100% Sicilian. She was a gem! We have a few of her most famous recipes still circulating, including her spaghetti and chicken cutlets. One dish she always made for the family when she would visit from New Jersey was her Italian Subs. There was never a sub so good as that made by the hands of Nan.
You have to have really good Italian bread for this sub or it won’t taste quite as good as it could be (Nan always claimed the bread had to be made from NJ water.).
New Jersey Shore

After slicing the bread in half (length-wise), dig out the center of the bread. (You could use this discarded portion for homemade croutons, if desired.)
Spread olive oil all over the scooped out interior of the bread.
The key ingredient to Nan’s Sub is pepper relish; there was a brand sold in NJ that was the best for this, but we’ve not been able to find it in our neck of the woods (and I can’t remember the name brand). So, look in either the pickle/relish aisle or specialty/gourmet aisle for a mixed pepper relish (jalapenos, bells — it needs to be spicy hot, not sweet). Spread the relish all over the olive-oiled bread.
Finally, top with slices of salami, ham, provolone cheese, tomatoes and thinly-sliced onions.
Cut into serving size sandwiches. Enjoy!
Dairy Allergy: Skip the cheese.

Italian Sub II

Obviously, we have a deep affection for Nan’s Italian Sub, but on occasion we would toss it up a bit. We decided that a warm Italian Sub would be delicious as well.
You do much of the same as Nan’s recipe above, but there are a few minor changes.
Cut good Italian bread lengthwise and dig out center.
Spread on Olive Oil and Pepper Relish.
Sprinkle a few dashes of oregano, basil, salt and black pepper on oil.
Top with slices of salami, ham and provolone cheese.
Bake in preheated 375 degree oven until brown and crispy, about 7-10 minutes.
Remove from oven. Spread on a layer of mayonnaise and top with thin slices of tomato and onion.
Cut into serving size sandwiches and enjoy!
Dairy Allergy: Leave out cheese. Egg Allergy: Replace mayonnaise with butter or non-dairy margarine.

This is only a sprinkling of sandwich ideas. What ideas can you share with us for a delicious sandwich lunch? Please include any ideas to make them more allergy-friendly, even gluten-free.