Vegetarian Sandwich Ideas?
- Nom De Plume Nov 22, 2005 08:34 AM
My wife has just started a job where she needs to bring her lunch, and she has no refrigerator or microwave at her office. I'm racking my brain trying to come up with ideas for sandwiches that I can pack up for her to bring, ones that will be OK out of the fridge for 4-6 hours and will hold up well without becoming soggy. She's vegetarian but not vegan, and tends to shy away from anything that's too spicy.
I'd very much appreciate any ideas that the collective Chowhound brain trust might have kicking around. Thanks in advance.
1. salads in tupperware - dressing on the bottom, lettuce on the top, tossed just before eating. You can have marinated chickpeas, quinoa and other grain salads, marinated tofu and all sorts of veg in there.
2. sliced avocado, thin sliced parmasean cheese, pine nuts, on a nutty/wheaty bread. with or without sprouts.
3. goat cheese and roasted veg
4. fresh or smoked mozz and marinated roasted red peppers, and a little of the marinating olive oil on the crusty roll you've built the sandwich on. occasionally with black olive paste for something different.
5. watercress and cheddar cheese
French bread, basil, tomatoes, a white cheese of your liking, drizzled with olive oil and spices.
First, get a small cooler - 6-pack sized and some Blue Ice freezer paks (the hard plastic ones).
Refrigeration problem solved - Bring any old sandwich you want. Recommend you put wet items like mustard, mayo and tomato in a separate container and put on sandwich just before eating to avoid sogginess.
re: Nom De Plume
There are many soft sided "coolers", some small enough to just hold a sandwich. You can find them at any big box retailer, grocery store and many hardware stores. Some even come in the shape of the proverbial brown bag. She has to carry the sandwich in something right? If you make the sandwich the night before and pack the condiments separately as well it will stay cool even without a freezer pack.
Lastly- does she have her own space (office/cube, etc)? If so you can get mini plug in fridge, some are so small they only hold a six pack which is perfect for an office.
A Pan Bagnat could be filled with a lot of the suggestions people posted below. Here's how I make it and it travels well. Cut a baguette (or any long loaf of good crusty bread) in half lengthwise leaving a "hinge". Sprinkle with olive oil and spread on crushed garlic. Fill with whatever you like - suggestions: tomatoes, roasted red peppers or green, roasted eggplant, capers, olives, onions, salt, pepper, pesto, sliced cheese, imitation lunch meat, artichoke hearts, herbs (Italian mix or basil, thyme, oregano etc.) Close and wrap tightly in foil. Smush it down and weight it with books or heavy cans or whatever for several hours. This will cause the bread to become saturated with the flavors of the veggies. Slice and wrap to go, pressing again. This keeps well overnight. And I wouldn't worry about keeping cheese out of the refrigerator all morning unless it's a really, really hot summer day with no air conditioning.
My mom used to save time by making sandwiches with the bread still frozen. It would thaw by lunchtime and not get soggy. Thank you.
I'm someone who doesn't worry about cheese not being refrigerated. When making the sandwich, be thoughtful about layering the wettest ingredients in middle and using dry barriers like hard cheese or greens. Any light spread of a condiment like mustard or pesto will also serve to reduce sog effect.
Brie, apple, mustard, greens of choice on lightly-toasted baguette
Grilled/roasted portobello pre-marinated w/ balsamic and EVOO, goat cheese or teleme, radicchio or arugula on ciabatta
Grilled or baked tofu pre-marinated w/ soy sauce and sesame oil, grated carrots, radishes on whole wheat or multigrain
Haven't tried this, but I think it would be interesting to make my own nut butters for an upgrade on the good ole PBJ. Almond butter w/ apricot jam...hazelnut butter w/ raspberry...pistachio and strawberry...hmmm...may need to try this!