If you’ve been packing your own sandwiches these days, here are a few ideas to keep that office lunch interesting, starting with this anise pork sandwich, a take on Vietnamese banh mi.
A simple pumpernickel and cheddar sandwich is perked up with quick pickled cucumbers and sweet onions.
And this spicy shrimp salad sandwich with chipotle and avocado on whole wheat is a great way to use up leftovers.
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Mmmm-mmm! Those all look de-lish.
To me, the most important components of a sandwich are good ingredients and balance of textures. These sandwiches have it all.
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Before frugal was the word of the day, one of our home budget tricks was to cook for dinner with the intention of also using the meat for sandwiches later in the week. A large roast, or poach a turkey breast, grill extra chicken breasts, meat loaf, etc. all became sandwiches. With a good quality breads/rolls, mustard or mayo, some freshness and crunch of vegetables, and maybe a shake of spice blend- the sandwich.
My husband works in construction. He said his co-workers are always eyeing up his lunch fare and often ask what he’s eating. He often comes home with a story and feels that warm pride in that those sandwiches are not only fuel for the day, but they’re made with really fresh, tasty ingredients and….love.
I tried the cheddar/homemade pickle sandwich today and it was great. The cucumbers/onions gave a satisfying crunch and the vinaigrette cut through the smoothness of the cheddar. Thanks for recommending a delicious sandwich that was easy to assemble & comprised of things that will not go bad quickly!
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