Lunch and Sandwiches

  • Buffalo Chicken Rolls

    Hot sauce and cheddar! The ultimate ingredients for comfort food

  • Chorizo Sausage and Manchego Cheese Tortilla

    This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.

  • Crispy Vegetable Fritters

    If you are on the hunt for ways to get the people in your life to eat more veggies, look no further. These crispy fritters taste like you’re eating something naughty but they’re packed with healthy vegetables.
    Put a big basket in the centre of the table with a bunch of other brunch dishes, and watch them disappear. They’re also a fantastic snack reheated in the microwave and served with a dollop of chutney, so make extras.

  • Ham, Leek and Three Cheese Quiche

    Extremely creamy and rich, this quiche could be served for breakfast, brunch, lunch, or dinner.

  • Hard Boiled Eggs

    Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).

  • Italian Stuffed Peppers

    Sweet bell peppers stuffed with a savory blend of ground chicken or turkey, Italian herbs and cheeses, and the whole grain of your choice, each stuffed pepper is it's own tidy and complete package.

  • Mozzarella, Ham, and Basil Panini

    A grown-ups cheese sandwich lunch

  • Open faced ham, cheddar, and apple butter sandwiches

    A crunchy and cheesy open faced grilled cheese sandwich, either Euro or Canadian style..

  • Open Shrimp Sandwich - Raksmorgas

    An easy to make, quick, classic Swedish lunch.

  • Persimmon, ham and Brie Cheese Grilled Cheese

    Seasonal: Persimmons are in season in November and December.

  • Provencal Tuna Melt

    boulangere's Notes: Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . . I've grouped some of the flavors that remind me most of Provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day I can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one.

  • Quiche Lorraine

    This is the original. You may modify it for modernization or ingredients on hand.

  • Sauteed Zucchini with Chorizo and Lime

    This dish is great for lazy summertime cooking. The most effort you have to put in is chopping up ingredients. It utilizes the natural fats from the chorizo along with a splash of olive oil for frying the zucchini, which means there's heaps of flavor. The addition of the lime juice cuts through the fattiness of the meat and creates a clean flavor that'll make you glad zucchini are such an abundant veg after all.

  • Smorrebrod

    Rules for Eating Smørrebrød
    Here are some of the rules of eating smørrebrod. First, smørrebrod are not finger food. These are sandwiches that you eat with a knife and fork, thank you very much! (As strange as this sounds, it probably makes sense. If you tried to pick up one of these carefully constructed open-faced sandwiches, the toppings would likely spill down your shirt.) And, if you are sampling multiple smørrebrod, begin with fish, move on to meat and end with cheese.

    Just like hygge, smørrebrød is a Danish tradition that we Canadians might think about adopting. A simple smørrebrød or two is a delightful, out-of-the-ordinary lunch. And a lavish smørrebrød buffet is an easy and fun way to entertain at home. Lay out a selection of toppings and garnishes, gather your friends around the table and pass the bread!

  • The Mate's Tomato Tart

    A luncheon treat. Easy to prepare. Even the river barge's mate can do it.

  • Turkey Focaccia Club Sandwich

    Pure heaven, thanks to its cranberry-pecan mayonnaise

  • Waffled Grilled Cheese Sandwiches

    "the dimples double the amount of surface, so the sandwich has a much more satisfying crunch."

Here are some links to good recipes for Lunch and Sandwiches from other sites

Send us a comment

Lunch and Sandwiches

  • Buffalo Chicken Rolls

    Hot sauce and cheddar! The ultimate ingredients for comfort food

  • Chorizo Sausage and Manchego Cheese Tortilla

    This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.

  • Crispy Vegetable Fritters

    If you are on the hunt for ways to get the people in your life to eat more veggies, look no further. These crispy fritters taste like you’re eating something naughty but they’re packed with healthy vegetables.
    Put a big basket in the centre of the table with a bunch of other brunch dishes, and watch them disappear. They’re also a fantastic snack reheated in the microwave and served with a dollop of chutney, so make extras.

  • Ham, Leek and Three Cheese Quiche

    Extremely creamy and rich, this quiche could be served for breakfast, brunch, lunch, or dinner.

  • Hard Boiled Eggs

    Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).

  • Italian Stuffed Peppers

    Sweet bell peppers stuffed with a savory blend of ground chicken or turkey, Italian herbs and cheeses, and the whole grain of your choice, each stuffed pepper is it's own tidy and complete package.

  • Mozzarella, Ham, and Basil Panini

    A grown-ups cheese sandwich lunch

  • Open faced ham, cheddar, and apple butter sandwiches

    A crunchy and cheesy open faced grilled cheese sandwich, either Euro or Canadian style..

  • Open Shrimp Sandwich - Raksmorgas

    An easy to make, quick, classic Swedish lunch.

  • Persimmon, ham and Brie Cheese Grilled Cheese

    Seasonal: Persimmons are in season in November and December.

  • Provencal Tuna Melt

    boulangere's Notes: Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . . I've grouped some of the flavors that remind me most of Provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day I can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one.

  • Quiche Lorraine

    This is the original. You may modify it for modernization or ingredients on hand.

  • Sauteed Zucchini with Chorizo and Lime

    This dish is great for lazy summertime cooking. The most effort you have to put in is chopping up ingredients. It utilizes the natural fats from the chorizo along with a splash of olive oil for frying the zucchini, which means there's heaps of flavor. The addition of the lime juice cuts through the fattiness of the meat and creates a clean flavor that'll make you glad zucchini are such an abundant veg after all.

  • Smorrebrod

    Rules for Eating Smørrebrød
    Here are some of the rules of eating smørrebrod. First, smørrebrod are not finger food. These are sandwiches that you eat with a knife and fork, thank you very much! (As strange as this sounds, it probably makes sense. If you tried to pick up one of these carefully constructed open-faced sandwiches, the toppings would likely spill down your shirt.) And, if you are sampling multiple smørrebrod, begin with fish, move on to meat and end with cheese.

    Just like hygge, smørrebrød is a Danish tradition that we Canadians might think about adopting. A simple smørrebrød or two is a delightful, out-of-the-ordinary lunch. And a lavish smørrebrød buffet is an easy and fun way to entertain at home. Lay out a selection of toppings and garnishes, gather your friends around the table and pass the bread!

  • The Mate's Tomato Tart

    A luncheon treat. Easy to prepare. Even the river barge's mate can do it.

  • Turkey Focaccia Club Sandwich

    Pure heaven, thanks to its cranberry-pecan mayonnaise

  • Waffled Grilled Cheese Sandwiches

    "the dimples double the amount of surface, so the sandwich has a much more satisfying crunch."

Here are some links to good recipes for Lunch and Sandwiches from other sites