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6 Fixings for the Lunchbox
Try these sandwiches at home or on the road
If you're heading out on a road trip, pack your own elegant lunch treats and drive past those fast food places. These take a little planning, but your taste buds will thank you. Even if you're not going on a trip, you will enjoy these lunch stars.
Nana's Brisket Sandwich With Grainy Mustard
Meat Recipes
Yield: 4 to 6 sandwiches
This classic pot roast should be cooked a day ahead and then cooled thoroughly in order to get clean, sandwich-worthy slices. Otherwise, the hot meat will shred under the knife. If you prefer a hot sandwich, gently heat the meat in the oven or microwave after slicing.
- 1 tablespoon vegetable oil
- 1 pound beef (recommended cuts include side steak, top of the rib, or first-cut brisket)
- Kosher or sea salt and freshly ground black pepper
- 1 16-ounce can tomato sauce
- 16 ounces cold water
- 8 to 12 slices rye bread
- Grainy mustard
- Optional add-ons: lettuce, tomato, or sauerkraut
In a medium Dutch oven, heat oil over high. Season meat with salt and pepper to taste, then place in pan and brown (about 4 minutes per side). Remove meat from pan and set aside.
Turn heat to low. Add tomato sauce and cold water to the pot and scrape bottom to loosen browned bits. Return meat to pot and let simmer about an hour. Remove meat from gravy and cool in refrigerator. (If desired, gravy can be reserved, cooled separately, and skimmed of fat.) When cold, slice meat against the grain into 1/8- to 1/4-inch slices. Reheat before serving, if desired.
Serve sliced brisket with rye bread and mustard, topped with lettuce, tomato slices, or sauerkraut. Also great with cornichons on the side.
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Chicken and Chutney Sandwich
Sandwiches Recipes
Yield: Makes 1 sandwich.
- 2 slices sourdough bread
- 1/2 tablespoon mayonnaise
- 1/2 cup homemade chicken salad
- 1 tablespoon chutney (Major Grey's or other)
- 2 slices tomato (optional)
- 3 to 4 romaine lettuce leaves, trimmed
Spread both slices of the bread with the mayonnaise, then layer on the chicken salad, chutney, tomato slices (if desired), and lettuce leaves. Cut in half and serve, or wrap for lunch boxes.
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Tomato, Basil, and Mozzarella Sandwiches
Sandwiches Recipes
Yield: Makes 6 or more sandwiches.
- 1 small loaf French bread (or foccacia)
- 6 tablespoons basil pesto (or substitute olive oil)
- 6 large ripe tomatoes, sliced
- salt and pepper, to taste
- 1 pound fresh mozzarella, thickly sliced
- fresh basil leaves (about 24)
Slice the French bread on the diagonal, making at least a dozen slices. (If using foccacia, split in half and slice into wedges.) Coat one side of each slice of bread with pesto or olive oil. Layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves, and top with a second piece of bread.
Reviews by Readers
I make this quite often. I did change it a little bit. I place the bread under the broiler first. I add "EVOO" and garlic powder to the bread. We like the crunchiness of the bread, then we add the rest of the ingredients. – Reviewed by RUTHANN LaGREGA
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Corn and Black-Bean Pitas
Sandwiches Recipes
Yield: Makes 4 servings.
- 4 ears fresh corn (or 1 can kernels)
- 3 cups (or 2 cans) cooked black beans
- 1 cup chopped red onion
- 1 cup diced celery
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 ounces feta, crumbled
- 2 pitas (6-inch ea.)
Boil corn until done, cool, and cut kernels from cobs. Combine corn with remaining filling ingredients and toss well. Cut pitas in half and open the pockets. Spoon the filling into the four pita halves.
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Crab Salad Wrapper
Fish and Seafood Recipes | Sandwiches Recipes
Preparation Time: 15 minutes
Start to Finish Time: 15 minutes
Yield: 6 sandwiches
- 1 pound jumbo lump crabmeat, picked over
- 1 medium red pepper, seeded and diced
- 2 tablespoons chopped fresh parsley
- 4 to 6 pieces lavash or large tortillas
- Rémoulade
- 6 leaves romaine lettuce
In a small bowl, combine crabmeat, red pepper, and parsley. On each piece of lavash, spread 1 tablespoon Rémoulade, add 1 piece lettuce, and top with about 1/3 cup crabmeat mixture. Roll securely and cut each sandwich on the bias.
Rémoulade
- 1/2 cup mayonnaise
- 2 tablespoons capers
- 1 tablespoon lemon juice
- Dash of paprika
- Kosher or sea salt and freshly ground black pepper, to taste
In a small bowl, combine all ingredients. Yield: about 3/4 cup
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