Tag: Sandwich

Tilapia Salad Sandwich

Tilapia is a healthy light flavored fish. Many people eat tilapia as a diet food for this reason. This is a salad sandwich recipe that allows the tilapia flavor to come through, but the spices are the real gem! The brown mustard makes it exciting to eat and gives it a filling flavor even though it’s healthy! I used 1 tilapia fillet, but there is easily enough seasoning for 2 fillets. Using 1 fillet and the recipe below, I was about to make 4 sandwiches, however I was stingy on my spread, so take that into account. I also added diced fresh chives instead of dicing an onion. I have some chives in my garden and though it wasn’t as onion-y as it would have been with white onion, it did add depth and flavor to the dish.

  1. Heat the oven to 400 °F. Line a pan with foil and coat lightly with cooking spray.
  2. In a small bowl, mix together 1 tsp sage, 1 tsp pepper, 1 tsp garlic powder and 1 tsp onion powder.
  3. On a baking sheet, add tilapia fillets, sprinkle both sides with herb mixture being careful to not cross contaminate. Bake for 15 minutes. Let cool.
  4. In a medium bowl, break up baked tilapia with a fork then mix in 3 Tbsp mayo, 3 Tbsp brown mustard, and 1/4 small diced onion, add salt and pepper to taste. Keep mixture slightly chunky.
  5. Add to bread and add desired toppings.
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Peanut Butter And Honey Sandwich

Honey is a great alternative to jelly in this classic sandwich if like me you’ve run out of jelly. I hope to make my own jelly this summer to prevent this from happening again, however I’ve found honey to be a great substitution for jelly. Honey and jelly and very similar in flavor, so honey provides the sweet that compliments the peanut butter. Honey is heavier than jelly, so it makes the sandwich denser and stickier. You should only used about 1-2 Tbsp honey per sandwich. The bread absorbs a lot of the honey, but this prevents runoff.

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Pulled Turkey Sandwiches

I found this recipe and it is so good and unique that I will be making it again. Turkey has such a unique flavor in this setting, I highly recommend. I doubled the spices in the recipe below, because the original recipe was not spiced enough and too sweet for my taste. Also, when heating the sauce, cover as much as possible. The sauce will bubble, and it is LAVA! It will burn you so please be careful. This also looses heat very quickly, so serve right away.

  1. In a pan over low heat, heat 2 Tbsp butter, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 3/4 cup water, 1 can of tomato paste (6 oz), 2 tsp chili powder, and 1 tsp cumin. Cover. Stir and heat until sauce is smooth and hot.
  2. Toast you buns/bread.
  3. Once hot, Add 2 1/2 cup cooked turkey. Stir, heat, and shred turkey. Cook for 5 minutes until everything is hot. Serve then eat!
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Tuna Salad

Tuna salad is one of those classic recipes that everyone should know, but not everyone makes it the same way. My grandmother and great-grandmother used to make tuna salad the way they did because of the great depression and being so poor. Both had many children they had to feed, and tuna salad was one of the easiest ways to feed a family of 5-7 with very little money. They often made homemade chicken noodle soup to go with it, and it could easy fill their stomachs. I also know I make my tuna salad with more mayo than most, but that is just the easiest way my ancestors had to stretch it to feed such a large family. If you leave some juice with the tuna, it will have a bit more of a fishy flavor, and will make the tuna salad wetter. We also used to strain the tuna and give the juice to our cats when I was growing up; we’ve given some to Newman, but we’ve learned not to do that again!

  1. Open a can of tuna and strain the juice. Transfer into a serving bowl and smash apart with fork. Add 1 tsp of salt and 1 1/2 cup of mayo. Stir until consistent.
  2. Dice 1/3 an onion and/or 1 stalk of celery (1/2 cup each), and add to sandwiches or mix into tuna salad. (Optional)
  3. Spread onto bread or toast and serve as a sandwich, or serve on a salad. Add additional salt to taste.

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Breakfast Sandwiches

I make breakfast sandwiches every Sunday night along with making dinner. Josh has a quick breakfast before work everyday and though I can make these sandwiches fresh in the morning, I choose to make them in bulk on Sunday night, freeze 3 of them and let the others sit in the fridge. Once the ones in the fridge are gone, you have to start defrosting the frozen ones in the fridge the night before. To warm up the defrosted sandwiches, I microwave them unwrapped on a small plate for 25 seconds. I also add a slice of cheese to my sandwiches, but I’ll also add lunch meat or sausage patties if I have any.
Also, my fried egg looks a bit burnt, however, my butter fats just burnt a bit, that is why it has such a dark color. I also cook my eggs to over easy, so when it’s bitten into the yolk runs everywhere. Freezing the sandwiches doesn’t change the yolk’s runniness.

  1. First, toast 10 pieces of bread for 5 breakfast sandwiches. Place on a plate. Begin to heat a small frying pan on medium.
  2. Add about 1/2 Tbsp of butter to the frying pan and coat the bottom of the pan. Crack one egg into the frying pan. Throw away the shell and wash your hands.
  3. Returning to the egg. Once the bottom of the egg is fully opaque, shake the pan to make sure the egg moves, if not, free the egg from the bottom of the pan with your spatula carefully.
  4. Once free, slip your spatula under the egg and carefully flip the egg using gravity and little “force”. Cook until the white around the yolk is firm. Remove from heat and transfer onto a set of toast.
  5. Repeat steps 2-4 for the remaining sandwiches.
  6. Finally, add a slice of cheese and any meats to each sandwich. Wrap each sandwich individually with saran wrap. Freeze or refrigerate as desired.
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