I’m taking time out to introduce a serious topic: sandwiches. Two of you (and you know who you are) have been noodging me for lunch ideas ever since I boasted I was the princess of pastrami, the doyenne of the deli, the countess of cold cuts, etc.
Me and my big mouth.
First, a few words about bread:
- Any bread that relies on high fructose corn syrup for flavor is really a cake. Save your sugar carbs for something fun, like chocolate.
- Seriously. Read labels. Safeway makes a whole wheat bread sans sugary additives. Most grocery stores also have their own fancy-shmancy artisanal bakeries now and the breads are scrumptious.
- Yes, but those high-falutin’ breads are more expensive and go stale quickly, right? The answer: freeze them. Toast what you need. Or, if you eat in your office, make your sandwich in the morning on the frozen slices and wrap in aluminum foil. They’ll defrost in your lunchbag without getting soggy.
Without further ado, my first recipe.
Salmon Salad Sandwich
This isn’t any more tedious to make than a tuna salad sandwich, and tastes better.
1 large can salmon
1 stalk celery, diced
3 scallions sliced thin about midway up the green part
1 Tbsp chopped fresh dill or 1/2 tsp dried dill
1 Tbsp fat-free canola mayonnaise
salt and pepper to taste
Combine ingredients in a mixing bowl. Doh!
Serving suggestions:
- on a bed of mesclun greens (you can buy it by the bag pre-washed) with tomato wedges
- on sourdough bread with thinly sliced cucumber and romaine lettuce (same thing)
- straight out of the bowl while standing on one leg so as not to step on the toddler thrashing on the floor during tantrum #97 of the day
If any of you actually makes this, let us know.
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