French Tuna Sandwich

Are you looking for a sandwich to take on to picnics and outdoor family outings? Try this Pan Bagnat! It’s filling and perfect for dinner– and the best part is you can make a large sandwich to cut into individual portions for the whole family!

What You’ll Need:

• 1/2 small red onion, thinly sliced
• 2 hardboiled eggs, sliced
• 2 anchovy fillets, finely chopped
• 2 (5-ounce) cans of oil-packed tuna fish
• 1/4 cup pitted Nicoise or Kalamata olives
• 1 to 2 tablespoons red wine vinegar
• 2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
• 1 garlic clove, peeled
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tomatoes, sliced
• 12 large basil leaves

Directions:

1. Place the onion slices in a bowl and cover with cold water. Let them soak for at least 10 minutes or up to 30 minutes at room temperature, while you prepare the sandwiches.
2. In a bowl, combine the tuna, its oil, anchovies, olives, and 2 teaspoons of red wine vinegar. Stir gently to keep from mashing the tuna chunks.
3. Slice the baguettes along their length to separate the top from the bottom. Remove some of the soft crumbs inside the top and bottom of the bread to make room for the filling. Rub the insides with the garlic clove. Brush with olive oil and sprinkle with vinegar, salt, and pepper.
4. Distribute the tuna mixture evenly to the bottoms of the baguettes. Top with the red onion, eggs slices, tomatoes, and basil. Drizzle with more olive oil, and sprinkle on salt and pepper. Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap.
5. Place the wrapped sandwiches side-by-side on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a few canned goods inside to weigh it down even more. Press the sandwiches for 10 minutes, turn them over, and continue to press for another 10 minutes on the other side.

Cauliflower Steak Sandwich with Red Pepper Aioli

Who says you can’t have a steak sandwich on a vegetarian diet? This ultimate vegetarian sandwich is a true game changer! The roasted cauliflower steaks are what makes this sandwich so hearty and utterly crave-worthy.

What You’ll Need:

For the aioli:

• 1 clove of garlic, thinly sliced
• 2 tablespoons lemon juice
• Pinch of salt
• 3/4 cup roasted red peppers from a jar, drained and diced
• 1/2 cup mayonnaise (any kind)
• 1/4 teaspoon Maras, Aleppo, or other red pepper flakes

For the sandwiches:

• 2 medium or 1 very large head of cauliflower
• 3 to 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 8 slices of sourdough bread
• 2 large tomatoes, thickly sliced
• 2 handfuls of arugula, or other greens of your choice, such as crisp lettuce

Directions:

1. Spray or brush a rimmed baking sheet with olive oil.
2. In a food processor, combine the garlic, lemon juice, and a pinch of salt. Let the garlic soak for about 5 minutes to soften the garlic’s raw harshness. Add the roasted peppers and puree until smooth. Add the mayonnaise and red pepper flakes and pulse to mix. The consistency of the aioli should be slightly thinner than mayonnaise. Taste and add more red pepper flakes, if you like.
3. Leaving the core intact, trim a sliver from the bottom of the stem end of the cauliflower and remove the leaves. Stand the cauliflower upright on its base. With a large knife, cut it into 1/2-inch thick steaks. You should get at least 4 slices that hold together.
4. Brush both sides of the steaks and the flat scraps with oil. Sprinkle both sides generously with salt and pepper. Set them on the baking sheet, and sprinkle lightly with the paprika. Cover the cauliflower with foil and roast for 10 minutes. (This allows the cauliflower to steam briefly and soften in the center.) Remove the pan from the oven and remove the foil. Return it to the oven and roast for 10 minutes longer, or until the cauliflower begins to brown. Carefully turn the steaks over, sprinkle with more paprika, and bake for an additional 8 to 10 minutes, or until golden and tender when you insert the tip of a knife into the steak. Remove from the oven and set aside.
5. Set your oven to broil. On a baking sheet, spread the bread slices. Brush them on both sides with oil. Broil for 1 to 2 minutes on each side, or until toasted on the outside but still slightly soft in the middle. Watch carefully to keep them from burning!
6. Spread the aioli on each slice of bread. On every 4 slices, set the cauliflower on top. Top each with tomato slices and arugula. Cover each with a second slice of bread. Cut the sandwiches in half and serve.

Italian Grilled Cheese Sandwich

Are you a meat lover who’s also madly in love with cheese? Well, they sure are a gooey match made in heaven, so treat yourself to this cheesy recipe made with three kinds of Italian deli meat, provolone, and buttery bread!

What You’ll Need:

• 8 slices of sandwich bread
• 8 slices provolone cheese
• 4 ounces Genoa salami
• 4 ounces prosciutto
• 2 ounces pepperoni
• 1/2 cup fresh basil leaves, loosely packed
• 2 tablespoons butter

Directions:

1. Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.
   Top meat with a handful of fresh basil leaves and the second piece of provolone cheese. Add a second piece of bread and press down slightly to keep the sandwich together.
2. Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well. Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!

Apple Peanut Butter Sandwich

You may think this sweet and tasty recipe is only for kiddos, but adults have been known to sneak in a bite or two– and that apple adds a nice crunch too!

What You’ll Need:

• Apple
• Peanut Butter
• Sliced Bread

Directions:

1. Quarter, core, and slice the apple into thin slices.
2. Spread peanut butter over one slice of bread, going all the way to the edges. Make sure to use enough peanut butter so that the apple slices stick.
3. Place apple slices over the peanut butter in a single layer. Top with another slice of bread. Cut in half.