Walk Widely. Eat Wisely. Live Gratefully.
In just barely more time than it takes to assemble and slice sandwiches, you can have this delicious tuna melt, to warm you on a chilly day near the coast. Makes 3 or 4:
3-4 slices of multigrain toast (not buttered)
1 can tuna in water, drained, and mixed with
1 diced tomato
15 ml Dijon
15 ml mayonnaise
Preheat broiler to high. Make the filling and put it on the toast. Grate over top, a thin layer of Comté cheese (aged cheddar works well also). Voilà, a satisfying lunch for 2.
It’s a big week for us, with an important project that is using up lots of our energy. So something healthy is the best way to start the day. In our case, a good old-fashioned western sandwich, on whole wheat bread, dressed up with a tiny sprinkling of cheese and some cherry tomatoes. Thanks to Better Bulk, Plank Road Market, Royal Beef and Rowe Farms for the ingredients…all just a walk away!
Last night’s grilled chicken was organized for three, and one dropped off the list. (When you’re semi empty nest this happens). So we used the leftovers, plus some soda bread from the weekend’s festivities, and made a sandwich:
For two…
Four slices soda bread
Chop chicken and one tomato in 1cm or 1/2″ dice. Mix with 15ml/1T fat free sour cream and the same amount of Dijon.
Enjoy!
This weekend I tried pumpernickel from Jean Paré’s classic cookbook, “Breads”.
It turned out so well I kept looking for excuses to eat it. So lunch had to be a sandwich! Albacore tuna mixed with tomato, dill, grainy mustard and light mayo made the filling tasty enough to hold up to the robust flavour of the bread. And with the whole grain rye flour, the loaf has enough fibre to enjoy without regrets.