The Joy of Sandwiches

See

airplanes, seaplanes, helicopters and more at the BC Aviation Museum

Learn about BC’s aviation history from early bush planes to bombers and beyond!

When I was a new mom, I lived on sandwiches. They were pretty much the only thing I had the time/energy/mental power to put together. And they always hit the spot.

Sandwiches are great for using up pantry staples. They’re always an option...even when you haven’t had time to go to the grocery store. Add some chopped-up vegetables and you’ve got a complete meal that didn’t take a lot of time to prepare. Perfect for on-the-go dinners. Something that I’m going to need to rely on as we roll around into baseball season!

Cold sandwiches are the stuff of lunchboxes. Here are four hot sandwiches that are quick to prepare and packed with protein.

When grilling sandwiches there are several options:

Under the broiler: Broil on high for 2–4 minutes on each side. Or if you don’t have time to watch over your sandwiches, broil on low for 5–8 minutes instead.

Sandwich maker/waffle iron: Sandwich makers were all the rage in the 1990s. Akin to the air-fryer today. If you happen to own one, they are definitely the EASIEST way to grill a sandwich.

Stovetop option: We don’t happen to have room for extra appliances in our tiny townhouse kitchen. So we make grilled sandwiches by heating a frying pan on medium. Then we place a cast iron pan on top to give it that pressed sandwich feel. Frying a sandwich takes 2–4 minutes on each side, depending on how hot your pan is.

Fancy Cheese Toasts

Honestly, is there anything better than a grilled cheese sandwich? However, if you’re feeding a lot of people and don’t want to spend the time to make a bunch of individual grilled cheese sandwiches, cheese toasts are a good alternative. Children love them, and you can make a bunch at once.

Summer Hours, May 1 to Sept 30: 10am to 4pm, Thurs through Tues

Winter Hours, Oct 1 to Apr 30: 11am to 3pm, Thurs through Tues

For special days and events go to bcam.net.

Raid your pantry to make fancy cheese toast. Pull out whatever you’ve got and let everyone build their fancy toasts!

6 Slices of bread

3 Tbsp butter

11⁄2 cups of grated cheese

Fun toppings: chopped tomato, crispy bacon, thinly sliced onion, roasted red pepper, zucchini medallions, spinach, thinly sliced apple.

Butter each slice of bread on one side. Place the bread on a baking sheet, butter side up. Let everyone decorate their own toasts with whatever fun toppings they want. Then divide the cheese between the slices of bread. Broil for 2 to 4 minutes until the cheese browns.

Grilled Peanut Butter & Banana

This was my favorite as a kid. It’s a sweet treat as well as a protein-packed sandwich.

4 Slices of bread 2 Tbsp butter

1⁄4 cup of peanut butter 1 large banana, chopped into thin circles

1910

Make a peanut butter sandwich with bananas in it. If you want, you can add a bit more sweet- ness with a drizzle of honey or chocolate chips. Butter the outside of the sandwich to add flavour and prevent it from sticking to the grill. Grill for 2 to 4 minutes on each side, until the bread is toasted and the sandwiches are warmed through.

Scrambled Egg Sandwiches

Fried egg sandwiches were my go-to when I was pregnant with my daughter. However, they can be a bit time-consuming to make if you’ve got a few people to feed. Here’s a recipe that allows you to make a bunch of egg sandwiches all at once.

These can be served open-faced like a cheese melt, however, I’ve written the recipes for a closed-faced grilled sandwich which is a bit more filling.

8 eggs

1⁄2 cup of milk

1⁄2 tsp salt & black pepper, to taste 1 Tbsp oil

8 Slices of bread

2 Tbsp mayonnaise

1 bunch of washed spinach

2 Tbsp butter

1 tomato

4 slices of cheddar cheese

Mix the eggs, milk, salt, and pepper in a large bowl. Heat the oil in a saucepan over medium-high. Add the egg mixture and place the lid on the pot. After about 2 minutes, stir the eggs with a spoon. If they have started to set, then continue stirring, scraping the spoon along the bottom of the pot until all the eggs are fully cooked. If the eggs haven’t started to set, put the lid back on and let them cook for another few minutes. Make egg sandwiches with mayonnaise, spinach, tomatoes, scrambled eggs, and cheese. Butter the outside of the sandwiches. Grill for 2 to 4 minutes on each side, until the bread is toasted and the cheese is melted.

The Ultimate Beans on Toast

Beans on toast are definitely a dish that inspires nostalgia. However, it’s a bit like KD, in that it never tastes quite as good as you remember. This recipe adds a bit more flavor and pizzazz to this simple dish.

1 medium onion

1 clove of garlic

6 Slices of bread

1 red pepper

1 Tbsp oil

2 Tbsp butter

1 can of baked beans in tomato sauce (14 oz)

1 cup of grated mozzarella

Finely slice the onion and red pepper. Mince the garlic. Saute the vegetables in a small frying pan on medium-high heat until soft, about 5 minutes. Butter each slice of bread on one side and lay them out on a baking sheet, butter side up. Divide the baked beans among the slices of bread. Add a large forkful of the cooked vegetables on top of the baked beans, then top with grated cheese. Broil on high for 2 to 4 min- utes until the cheese is melted and starting to brown.

Emillie Parrish loves having adventures with her two busy children. You can find more of her recipes in her recently released cookbook Fermenting Made Simple. fermentingforfoodies.com