Sandwich Night

As I shared my cravings for a meatball sandwich, and a really good Reuben with my family recently, I realized that in the dinner world, “Sandwich Night” gets a bad rap. It definitely has its place in the week, and can provide as much of a well-rounded, healthy, hot meal as “meat and potatoes”, and often can be more convenient.

Adding good sandwich rolls to your weekly shopping list can open up a world of possibilities. Or, if you have time to bake, and keep Smart Ingredient RED STAR yeast on hand, you use our recipe for Italian Gondola Bread to  make great dinner rolls any day of the week.

In addition to meatball sandwiches and Reuben’s, some of our other favorite weeknight sandwiches include:

Baked Shrimp or Crab Cake Po’ Boy, Monte Cristo, and Chopped Salad “Pocket” sandwiches. See recipes below:

Baked Shrimp Po’ Boys

Ingredients (for 4 sandwiches)

• Four rolls
• 1 pound shrimp, peeled and deveined
• ½ cup cornmeal
• ½ cup flour
• 1 teaspoon olive oil
• 2 tablespoons Creole seasoning (or see recipe below)
• 1 cup mayonnaise (or ½ cup mayo, ½ cup Greek yogurt mixed together)
• 2 cups lettuce, finely chopped

* You can make your own Creole seasoning with a mix of garlic powder, salt, paprika, oregano, thyme, black pepper and just a touch of cayenne.

Dust shrimp with 1 tablespoon Creole Seasoning. Combine flour and cornmeal, and dredge shrimp. Grease baking dish with olive oil. Place shrimp on baking sheet and put in 400 degree oven for 10 minutes each side. Combine mayo (or mayo and Greek yogurt) with remaining Creole seasoning. Top bread with mayo, lettuce and shrimp or crab cakes.

Monte Cristo Sandwiches

This sandwich provides a sweet savory combination of meat and cheese between two slices of french toast. Turkey is often substituted for the ham.

Ingredients (for 4 sandwiches)

• 1 tablespoon butter
• 8 Bread slices (we often use Rosen’s potato bread for these, but any bread will work)
• 2 eggs
• 1 cup milk
• 8 slices deli ham
• 4 slices Swiss cheese
• Maple syrup (optional)

Chopped Salad “Pocket” Sandwich (copycat recipe of Pockets restaurant salad sandwiches in Chicago)

Ingredients (for 4 sandwiches)

• 4 ciabatta rolls, homemade gondola, pita or other hearty bread
• 1 heart Romaine lettuce, finely chopped
• 1 avocado, diced
• 1 tomato, seeded, cored, and diced into small pieces
• 1/2 cup crumbled Gorgonzola cheese
• 3 slices cooked bacon, crisp and crumbled
• 1 cup small pasta noodles, such as Conchiglie

Cook pasta according to package directions, and rinse in cool water. Drain pasta. Mix all ingredients together, chill and serve on large rolls or homemade bread. Serve with your favorite dressing on the side.