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Fare go for luscious, lazy lunches
The Christmas break is a time for easy interesting lunches that take minimum preparation time and incorporate left over Christmas fare.
Sandwiches can be made into a variety of shapes, sizes and fillings. Take them to the beach, eat them around the pool or in a shady area in a park. If packing to go, some fillings are best left separate so the sandwich doesn't go soggy. Always keep well chilled to minimise the chance of food poisoning.
The sandwich ideas below should inspire you to use different types of bread and to be creative with the toppings. Here are some combinations to get you started but what you can create from your own cupboard and refrigerator will probably be even better. Remember you can mix and match breads, meats, cheeses, fruits, vegetables, sauces, spreads and condiments.
Sandwiches
Choose wholegrain or Soy Linseed loaf to add flavour, texture and fibre. Reduce the fat by using cottage or ricotta as a spread instead of butter or margarine.
Christmas Club
Spread one slice of bread with avocado, top with turkey and lettuce and then another bread. Spread second bread with a mixture of grain mustard and light cream cheese. Top with Christmas ham and sliced Roma tomatoes. Spread the final top slice with light cream cheese. Alternate white and grain or brown bread. Cut into quarters and hold together with toothpicks.
Festive Ham and Chutney
Spread multigrain or soy loaf with cooked sweet potato, low fat ham with chutney and shredded lettuce.
Christmas Door Stop
Use thick slices of bread, spread with a mixture of light cream cheese and capers. Top with Christmas ham, slices of brie and sliced tomatoes.
Ribbon Sandwiches
Make sandwiches by using 2 slices of wholegrain bread with one slice of white in between. Spread the whole grain bread with the first filling, top with white bread and cover with the second filling. Remove crusts and cut into 2 or 3 sandwiches.
Suggested Fillings : 1st-salmon with capers, 2nd- curried egg with shredded lettuce.
1st-cottage cheese and chopped dates, 2nd- lean ham and Mustard Dressing. (Mustard Dressing- mix 1 tabsp of yoghurt with 1 teaspoon of low fat mayonnaise and mustard and dill to taste.)
Thick Slices French Loaf
Use a low fat spread and top with a combination of protein, condiments and garnish.
Use a base of cottage, ricotta or Hommus and top with a combination of sliced smoked salmon or lean ham, garnish with pickled asparagus, peeled capsicum, sliced olives or sliced avocado.
French Open Sesame Baguette
Spread with low fat cream cheese, top with grilled eggplant, shredded lettuce, lean roast beef, pickled asparagus and Horseradish Dressing. Garnish with chopped chives and sesame seeds. (Horseradish Dressing- Mix 1 tsp lemon juice, 2 tsp horseradish sauce, 1 tabsp yoghurt and 2 tsp light mayonnaise.)
Bagel
These are substantial so one per person is usually adequate.
Ham and Bocconcini Cheese Bagel
Spread bagel with cottage cheese mixed with a teaspoon of grained mustard and top with shaved ham, lettuce leaves, bocconcini cheese and capers. (Bocconcini Cheese is a fresh mozzarella but other sliced cheese can be used).
Salmon Bagels
Spread with ricotta cheese mixed with slivers of lemon or lime zest, top with smoked salmon, rocket lettuce and dill pickle.
Pork and Hommus Bagel
Spread bagel with Hommus and top with shaved pork, apple sauce and alfalfa sprouts.
Rolls
Choose whole grain or wholemeal if possible. Use low fat spreads and large quantities of vegetables to give moisture and bulk. Any of the suggested fillings in this article are suitable.
Seafood Bonanza Rolls
Spread with low fat ricotta, mixed lettuce and top with freshly cooked or canned seafood such as crab, prawns or crayfish. Garnish with Seafood Sauce. (Seafood sauce- Mix 1/4 cup light mayonnaise with 1/2 tsp Worcestershire sauce, 1/2 tsp chilli sauce, 1 tsp lemon or lime juice and 2 tabsp tomato sauce.)
Foccacia
Split and treat like rolls but remember that they are heavier so restrict size of serve. They lend themselves well to being served warm.
Christmas Foccacia
Fill Focaccia with grated low fat cheese, peeled red capsicum, lettuce, finely sliced chicken or turkey breast and cranberry sauce. Microwave or heat until cheese begins to melt. You could add sun-dried tomatoes, olives or grilled eggplant for extra zest.
Lavash Bread/ Mountain Bread
Tabouleh Beef
Spread bread with Tabouleh, shaved roast beef and finely shredded spinach. It is best filled and eaten immediately. If you need to transport, take the filling separately. Substitute roast beef with ham, turkey, smoked salmon or baked beans for added variety.
Pita Bread
Fill with a savoury filling at home or take the filling in a separate container and fill just before eating.
Vegetarian Bliss
Spread pita bread with Hommus, top with grilled eggplant, pumpkin, peeled red capsicum and sliced baked ricotta.
Crepes
Increase fibre by making wholemeal crepes. They may be made ahead, stacked, wrapped and refrigerated or frozen.
Fill with
* Mashed pumpkin, low fat fetta, snow pea sprouts and fruit chutney.
* Chopped ham, mustard and salad.
* Chopped turkey and Prune Sauce (Prune Sauce-pour 2 tabsp of water over 1 tea bag and 2 tabsp of sugar. Add 10 medium pitted prunes and leave over night. Blend and flavour with 1 tabsp brandy.)
* Tinned salmon or tuna flavoured with spring onion and mixed into a light white sauce.
* Chicken or turkey and chopped mango or peach with spring onions.
Polenta
Prepare fine boiled polenta and spread on greased biscuit tray to set. Cut into quarters or circles with a biscuit cutter or the top of a glass. Top with savoury fillings. Any of the above combinations would be suitable.
Open Festive Polenta
Spread with chutney and top with finely chopped chicken or turkey, chopped green grapes and low fat mayonnaise mixed with curry powder. Garnish with partial sun dried tomatoes and more seeded green grapes.
Added to site on : Friday, 19 December 2003