Monday, May 16, 2011

What Makes A Good Lunch Sandwich?????

          "Life isn't about finding yourself. Life is about creating yourself."
                                 --- George Bernard Shaw

What Makes a Good Sandwich?????
Well for me I know it has to have very cold and very crisp lettuse, then very fresh, preferably "home grown" tomatoes, and fresh cut from the deli lunch meat. Smear a little mustard and light mayo on it with 1/4 avacado...sometimes I add some Jack cheese and Voila....a good sandwich with freshly peeled, cut in 1/4s, apple slices and a little carmel dip. 

Believe it or not different people enjoy different kinds of sandwiches and what appeals to one person will disgust someone else.  

Hint: Add a thin spread of margarine on both sides of your bread for a dryer tastier sandwich!

Some favorites: a great combo is Bacon, Cream Cheese, and Avacado on a fresh wheat bagel! Yummy!!! One that my mom used to serve me was toasted sourdough bread with butter, peanut butter, banana sliced, and cinnamon that was real "comfy" food!!!  And what about the "Fluffernutter" sandwich?? Now you ask.....................What is a Fluffernutter? It is not just a regular sandwich, but a "Fluffernutter Sandwich!" It is one of my favorite sandwiches, but as I have gotten older and more calorie conscious I have had to learn to limit this sweet sandwich to special occasions when I have allowed for all the extra calories and added more exercise to my week!!

The "Fluffernutter" is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana. 

It is notes as one of the most unique and unusual sandwich, the "Fluffernutter Sandwich" which originally came from the Eastern New England states. Probably because of their weather. Generations of New Englanders fondly associate "Marshmallow Fluff" with their childhood as it has been a childhood favorite for many raised in the northeastern USA states. The "Fluffernutter" sandwich is more than a beloved memory of childhood, it’s a local tradition. As a traditional food of New England, it goes right alongside with favorites like baked beans and clam chowder.

"Marshmallow Fluff" is a blend of corn syrup, sugar, dried egg white, and vanilla flavoring. Let's make our own....

Homemade Marshmallow Fluff/Cream

Cook time: 10 min


3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract


  • In a large bowl add egg whites, corn syrup, and salt.
  • Use your electric mixer on high speed,
  • mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled
  • On low speed, add powdered sugar and mix until well blended
  • Add vanilla extract just until well blended
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes large quantity.

How to make a Diabetic/ Non-Sugar Substitute for Confectionery Sugar

2 cups nonfat dry milk powder
2 cups cornstarch
1 cup Splenda granular (sugar substitute)

Prep Time: 5 mins
Total Time: 5 mins
1 Combine all ingredients in food processor or blender.
2 Whip until well blended and powdered.

Avocado-Tomato Melt Sandwich
Yields: 4 servings

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse sea salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven. 
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

If you are looking for something different try one of my favorite sandwiches for a twist!!

Chicken Parm Melts! They are soo good.
  • fresh or leftover cooked chicken breast [sliced]
  • simmer a can of your favorite tomato sauce
  • Add the chicken to it
  • Cook for 10-15 minutes
  • then toast some thick cut italian bread or French bread
  • pour the chicken with the sauce over the toast
  • top it off with parmesan and mozzarella cheese
  • then bake until melted
  • Enjoy!
Oh My!!!! Yummy...................

Pizza Melt:
  • Ok this is pretty simple
  • you can use a 1/2 of bagel or English Muffin or Toasted bread
  • spread with pizza sauce
  • then layer pepperoni, onion, green pepper and mushrooms or do like me and use pinapple and a slice of ham
  • Top with mozzarella cheese
  • Bake a few minutes till cheese is melted
  • Enjoy!
I saw this recipe online over at "All my Art" and I thought what a wonderful twist to the regular chicken salad sandwiches.

Chicken Salad with Maple Dressing (makes one serving.)

1 cup cooked chicken chunks
1/2 to 1 apple, chopped (I like to leave the skin on)
1/3 cup chopped celery
3 tbsp. chopped pecans
1/4 cup low fat mayonnaise
1/4 tsp. maple flavoring

Put chopped ingredients in mixing bowl. Stir flavoring into mayonnaise and fold into the chopped ingredients. Chill and serve.

For more sandwich recipes go here:


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