Category Archives: Sandwiches, Wraps, and Panini

Ham Salad Sandwich Recipe

Ham Sandwich
Ham Salad Sandwich

I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe

On The Sandwich Board: Turkey, Pear, Brie, and Cranberry Sandwich

Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

On my sandwich board today, I have a lovely gourmet Turkey, Pear, Brie, and Cranberry Sandwich and this one comes fully dressed!  Note this sandwich can also be made with chicken as a substitute for turkey. Continue reading On The Sandwich Board: Turkey, Pear, Brie, and Cranberry Sandwich

On The Sandwich Board: Tuna Salad Sandwich

 

 

 

 

 

 

 

 

 

 

 

As I write this post, schools on PEI are about to start for another year. It, therefore, seems fitting that I would start my new series, “On the Sandwich Board” at the start of a new school year when sandwiches will be prepped in many households where there are children of school age.

School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake
School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake

Over the next while, I will periodically be presenting recipes for sandwiches, wraps, rolls, etc. Hopefully, they will be of use, or inspiration, for those who either find themselves preparing school or work lunches or simply enjoy sandwich-style meals at any time.

Tuna Salad Sandwich
Tuna Salad Sandwich

The kick-off sandwich is Tuna Salad.  A tuna sandwich was commonly found in my lunchbox when I was in school, although the sandwich contained little more than the tuna and mayonnaise and perhaps a little celery.  It’s a healthy and filling sandwich but does need to be kept cold.  Therefore, be sure to enclose a re-usable lunchbag-sized ice pack (similar to the ones in the photo below), with the sandwich if it is to be transported for consumption some hours later. These ice packs come in various sizes and shapes.

As much as I like the old-fashioned tin lunchbox like the one in my photo above, I recommend using an insulated lunch bag (like the sample in the photo below) for foods, like tuna sandwiches, that need to be kept cold. It’s also a good idea to freeze a bottle of water overnight and put it in the lunchbox or bag, too, to help keep the sandwich cold and to provide a cold drink at lunchtime.

Insulated Lunch Bag
Insulated Lunch Bag

I like tuna but find it needs a bit of “spark” to give it flavor.  There are a number of ingredients in this sandwich recipe but each one contributes to the flavor complexity.  I have used the smallest can of tuna on the market in my area but this recipe is easily doubled should you choose to use a larger can.  The 85g size of can makes one big, thick sandwich or two more moderately-sized sandwiches.  I hope you enjoy it.

Tuna Salad Sandwich

Ingredients:

85g can tuna, drained (apx. 3 oz)
1 tbsp onion, finely chopped
1 tsp lemon juice
1 tsp orange juice
½ tsp grated orange rind
½ tbsp sweet pickle relish
½ tsp prepared mustard
2 tbsp celery, finely chopped
1 tbsp Parmesan cheese
1/8 tsp garlic powder
Pinch cayenne
¼ tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1½ – 2 tbsp mayonnaise
Fresh ground pepper, to taste
1 hard-boiled egg, chopped

Method:

In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread mixture on buttered bread slice.

Top with leafy lettuce, then second slice of buttered bread.

Yield: 1 – 2 sandwiches

Tuna Salad Sandwich
Tuna Salad Sandwich

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on “X” (formerly Twitter)https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagramhttps://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo found at the end of this post to your favorite Pinterest boards.

On The Sandwich Board: Tuna Salad Sandwich

Yield: 1 - 2 sandwiches

Ingredients

  • 85g can tuna, drained (apx. 3 oz)
  • 1 tbsp onion, finely chopped
  • 1 tsp lemon juice
  • 1 tsp orange juice
  • ½ tsp grated orange rind
  • ½ tbsp sweet pickle relish
  • ½ tsp prepared mustard
  • 2 tbsp celery, finely chopped
  • 1 tbsp Parmesan cheese
  • 1/8 tsp garlic powder
  • Pinch cayenne
  • ¼ tsp fresh dill, finely chopped
  • 1 tsp fresh parsley, chopped
  • 1½ - 2 tbsp mayonnaise
  • Fresh ground pepper, to taste
  • 1 hard-boiled egg, chopped

Instructions

  1. In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread on buttered bread slice, top with leafy lettuce, then second slice of bread.
  2. [Copyright My Island Bistro Kitchen]
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://myislandbistrokitchen.com/2015/09/07/on-the-sandwich-board-tuna-salad-sandwich/

 

Tuna Salad Sandwich
Tuna Salad Sandwich

Labour Day Picnic by the PEI Seaside with Lobster Croissants on the Menu

I’ve had a great summer of picnics this year!  Haven’t gone on this many picnics in many years.  I had forgotten how much fun and relaxed al fresco dining can be.  This posting will feature my Labour Day Weekend Picnic but, first, a little trip down memory lane.

One of my favorite summertime memories involves a picnic.  I was visiting a neighbour playmate and we were probably about 8 or 9 years old.  We took a notion one hot summer day that we would have a picnic by the little stream across the road from my friend’s place.  The two of us stood by the friend’s mother at the kitchen counter as she whipped up some gourmet peanut butter and jelly sandwiches, placed them in an old tin school lunchbox, filled a thermos with Kool-aid (anybody remember Kool-aid?), and sent us off on our big adventure to the picnic by the stream.  Off we went across the little country road, down through the cow pasture to a little stream which, at its deepest point was probably all of 4″ or 5″ deep.  We situated ourselves, had our picnic, and probably returned to the house all in the span of about 15 minutes, no doubt ready for another activity!  Yet, we had been on a picnic adventure and made a memory.  That was back in the days when kids played outside all day and found numerous ways to amuse themselves and none of them involved cell phones or computers.

I will admit my picnic adventures have progressed and become a bit more sophisticated.  There are so many options for picnic foods, particularly when it comes to sandwiches – there are traditional sandwiches with any number of different kinds of breads as options, wraps, baguettes, different kinds of rolls, bagels, etc.  For my picnic by the sea today, I have chosen croissants.  They are tasty and have a nice, soft texture.  Because I live near the water and close to a small fishing village that has a fresh seafood market open daily in the summer, lobster was a logical choice for a croissant filling.  The late summer fishing season has opened in Victoria-by-the-Sea on the south shore of PEI so buying lobster at the seafood market means the lobster is really, really fresh.  Take a look at this 1 1/2+ pound lobster that I took home with me to make the filling for the croissants!

I don’t really have a defined recipe for lobster filling for sandwiches or croissants.  I chop the lobster meat into fairly large chunks as I like to see good-sized pieces of lobster in a lobster roll or croissant — no mashed-up or shredded pieces of lobster meat will do for me!

I add a bit of celery, some pepper, some fresh chopped chives, a splash of fresh lemon juice, and some homemade mayonnaise – just enough to hold the meat together and give it flavour.  That’s it, nothing more as I don’t like anything that detracts from that rich lobster flavour.

I buttered the croissants, added a bed of fresh lettuce from our garden and then heaped on the lobster filling.  Yes, it was very yummy!

A little closer look….

And, this is what I mean about wanting to see nice big pieces of lobster in the sandwich.  Isn’t it mouthwatering and colorful!

Add some potato chips and picnic fare doesn’t get much better than this, particularly when the picnic location is beside the water.  With something as special as lobster, the menu does not have to be extensive.  Let the lobster star all on its own!

Croissants are so easy to handle and eat…particularly when filled with lobster 🙂

My August Cookie of the Month was the chocolate drop cookie.  They were dessert.

I added some fresh fruit – this time, some green grapes – and the picnic basket was ready to go.

I always like to take along some props to dress up the picnic spread, regardless whether it is at a picnic table or on the ground as is the case here by the beach.  It doesn’t matter whether I am in my dining room setting a formal table or outside, I like to think of setting the stage for a feast for the eye as well as for the stomach.  A few props really can make an ordinary picnic a bit more special.

For my seaside picnic, all it took was a blue-checked cloth, a stylish matching wicker picnic basket, a lantern with a blue candle, and some seashells and starfish, to dress up the dining experience.

I love the patterns in the pink-red sandbars on PEI.  Our Island beaches are extraordinary – on the south side, they tend to be more the pink-red color you see in the photo below while, on the north side, the sand is more of a soft pink color.  This is definitely a dining room with a water view!

However, the sky began to look somewhat ominous so we thought we had better hurry up and eat in case a rain shower came along and spoiled the picnic.

1-DSC_0623

I hope you have enjoyed some of the scenes from our seaside picnic that featured PEI lobster.  Enjoy your Labour Day weekend.

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

Ham, Cheese, & Tomato Panini

Ham, Cheese, & Tomato Panini
Ham, Cheese, & Tomato Panini

There are so many ways to serve a sandwich other than just throwing two pieces of bread and some filling together.  One of my favorite ways to serve sandwiches is to make them into panini.  I bought a Bella panini grill a couple of years ago and I have certainly gotten use out of it.

Panini is nothing more than bread or rolls, some kind of spread, and a filling which usually involves some variety of deli meat and cheese.  Often, a vegetable such as tomato is added as well.  The sandwich is then heated in a sandwich press or panini grill where it is pressed flat and toasted.

If you are lucky enough to be near a bakery or a supermarket that makes a variety of breads and rolls, you are likely to find ones suitable for use in panini grills. Rolls identified simply as panini rolls or Ciabiata, Focaccia, or baguettes are all suitable for use in these types of sandwiches. Here in Charlottetown, the Atlantic Superstore has a good variety of rolls that they sell individually.  You can, of course, use any plain bread you wish but the sandwich will be more interesting if made with some type of artisan bread or rolls.

Today, I am going to share with you how I make a Ham, Cheese, & Tomato Panini.

First, I have chosen puffy oval-shaped rolls that were simply labelled “Panini  Rolls” at the Superstore and I split them in half, horizontally.

Panini Rolls
Panini Rolls

I sliced tomato rather thinly and sprinkled it with about 1/2 tsp. Cranberry Pear White Balsamic Vinegar from the Liquid Gold store here in Charlottetown.  If you have been following my blog, you will recall the feature story I did last summer on this store and their fabulous balsamic vinegars and olive oils.  I then sprinkled the tomatoes with some fresh ground pepper and sea salt and set them aside while I prepared the rest of the sandwich.

Marinating Tomatoes in Cranberry-Pear Balsamic Vinegar
Marinating Tomatoes in Cranberry-Pear Balsamic Vinegar

To make the mayonnaise spread, I combined 1 tbsp maple syrup with 1 1/2 tbsp mayonnaise, 1 tsp. Dijon mustard, and a pinch each of basil and chives.  I then added 1 green onion, thinly sliced.

Mixing Mayonnaise Spread
Mixing Mayonnaise Spread

Using a good quality extra virgin olive oil (I used Liquid Gold’s Arbosana), I brushed olive oil over all the outside edges of the rolls.  This is one of the occasions where you want to use the very best quality olive oil you can find because the taste really does come through.

Brushing the rolls with olive oil
Brushing the rolls with olive oil

I flipped the rolls over and spread the mayonnaise on each of the interior sides of the rolls.  On one side of the roll, I started building the sandwich, starting first with a good quality Black Forest deli ham that was sliced very thin.

I then added the marinated tomatoes

Adding the marinated tomatoes
Adding the marinated tomatoes

and another slice of ham

and, finally, added the grated cheese.

Adding grated cheese
Adding grated cheese

You can use any of your favorite cheeses in this sandwich – I happened to have some Italiano mixture (mozzarella, asiago, smoked provolone, and parmesan) in the fridge so that’s what I used.

I then put the top part of the roll on the sandwich and transferred it to the heated panini grill.

I pressed and held down the top of the panini grill for about 20 seconds or so.

Panini Grill
Panini Grill

I grilled the sandwich on the medium setting for probably about 4-5 minutes, essentially just long enough for the sandwich to be heated, the cheese melted, and the roll to have a nice crisp crust.  Since each brand of grill will differ slightly, you will want to follow the manufacturer’s instructions for grilling panini and do some testing with your particular grill.

I sliced the panini diagonally and served it with carrot and celery sticks.

Ham, Cheese, & Tomato Panini

1 medium-sized tomato

1/2 tsp. Liquid Gold Cranberry Pear White Balsamic Vinegar

Fresh ground pepper and sea salt

1 tbsp maple syrup

1 1/2 tbsp mayonnaise

1 tsp Dijon mustard

pinch dried basil

pinch dried chives

1 small green onion, thinly sliced (white and light green parts only)

2 oz. deli-style Black Forest ham, thinly sliced

1 oz. grated Italian blend cheese

2 panini rolls of choice

1 – 1 1/2 tbsp extra virgin olive oil

Directions:

Slice tomato thinly.  Drizzle with 1/2 tsp. Cranberry Pear White Balsamic Vinegar, freshly ground pepper, and sea salt.  Set aside to marinate as you prepare remainder of ingredients.

In small bowl, combine the maple syrup, mayonnaise, Dijon mustard, herbs, and green onion.  Mix well.

Split panini roll in half, horizontally.  Brush virgin olive oil on all outside edges of roll. Flip rolls over and spread mayonnaise mixture on both interior sides of roll.  Lay slice of ham on one side of roll.  Add the marinated tomatoes.  Add second layer of ham.  Sprinkle with grated cheese.  Place top of roll over layers of sandwich.  Transfer to heated panini maker and grill according to manufacturer’s instructions.

Makes 2 panini.

 

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”