Well, it’s spring time. The weather, wardrobes, and even recipes are changing! Fresh veggies and fruits are becoming more abundant and it is time to dust off the cobwebs and get a bit more creative with some lunches here at The Gourmet Pantry. I don’t know about you all, but our work week lunches are getting a bit, stale? My usually weekday sandwich is boring, and it needs a fresh makeover.
To go along with this spring time theme, we have decided to take on a Sammy Challenge! Each week, we will explore a new, easy and cheap way to make sandwiches to fulfill you at work all week long. Go to the store, buy the ingredients ahead of time, and leave ‘em in the fridge. No need to remember your lunch at 845 am when you’re scrambling to get out the door. It is already waiting for you at work! Not only is this cheaper, but it will help us all prepare for that beach body season coming up everyone seems to be fearing. Seriously folks, the gym is getting crowded these days. Time to kick it into gear!!
Spring Sammy #1: The Blue Pig
Ingredients to buy at the grocery store:
1 loaf of Whole wheat bread, (your fave will do just fine)
10 slices (1/4 – ½ lb) Organic Ham, deli sliced
1 medium brick Goat’s Milk blue cheese (so much creamier than the regular gorgonzola!)
1 jar Dijon or Honey Mustard
4-5 Gala or Fuji apples
Assemble the sandwich by layering 2 slices of deli meat, thinly sliced apple wedges, crumbles of the blue cheese, and a spread of the mustard. Slice & enjoy!!!! This sweet, salty, and smokey combo with have your mouth watering for more, and keep you energized for the rest of the day!!! My favorite part? The leftover apple that wasn’t sliced into your sandwich is a yummy side dish! The honey mustard and/or Dijon mustard can be used in future sandwiches and left in the fridge for however long (just label it--- fridge snatchers are notorious!).
Go ahead, take this challenge on yourself!! Send us your favorite weekly Sammy’s for the springtime to hellogourmetpantry@gmail.com ---- let’s share the wealth!!!
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