Supper & Tuna Fish Sandwiches ... As Seen On Rogers Daytime Ottawa

Thrilled to have shared some tasty sandwich recipes on Rogers Daytime Ottawa from my new cookbook ‘Delicious & Doable ~ Recipes For Real And Everyday Life’. Available for pre-sale Monday, Nov 15th!!

Lemon Walnut Tuna Melts

There are some things in life that are underrated. In my humble opinion, tuna melts are one of those things. I love adding grated cheese to the tuna mixture. This way, cheese melts throughout, but if you prefer to have cheese melted on top, I say go for it!

2 (170 g each) cans tuna, drained well

⅓ cup (75 mL) mayonnaise

Finely grated zest of one lemon

Juice of half lemon

½ cup (125 mL) roughly chopped walnuts

⅓ cup (75 mL) chopped green onions

¼ cup (60 mL) chopped fresh mint

¼ tsp (1 mL) each of salt and pepper

pinch ground nutmeg

1 cup (250 mL) grated aged cheddar cheese

6 to 8 pieces of lightly toasted bread or buns (cut in half)

¼ cup (60 mL) softened Gay Lea Sea Salted European Style Butter

Garnish

additional chopped green onions and chopped fresh mint

Directions:

Mix tuna with mayonnaise, lemon zest, juice, walnuts, onions, mint, salt, pepper and nutmeg until well combined. Fold in grated cheese.

Arrange bread or buns on a baking sheet (for this recipe parchment paper is optional).
Spread butter evenly between bread/buns. Divide tuna mixture evenly between bread/buns.
Place on middle oven rack under broiler for about 3 to 5 minutes or until the tops are lightly golden and cheese has started to melt.
Garnish each tuna melt evenly with additional chopped green onion and chopped fresh mint.

Tip:

Stir in finely diced apple or pear to tuna mixture before broiling.
For added zing, stir in a couple of tablespoons of prepared pesto to tuna mixture.

Ultimate Supper Sandwich

Commonly used to make party spinach dip, I prefer using a large pumpernickel loaf as a blank canvas for any leftover bits and pieces I have kicking around in my refrigerator. This was one of the first recipes I taught Tyler and Colgan to prepare on their own as it’s just a matter of assembling and it also taught them how to creatively use up leftovers. Hands down, this sandwich is an all time family favourite in our home. I serve wedges with a side of kettle chips and dill pickles = simple and delicious!

1 large (approx. 600 g) round pumpernickel or sourdough loaf

⅓ cup (75 mL) mayonnaise + 2 tbsp (30 mL) Dijon mustard

2 cups (500 mL) lightly packed baby spinach leaves or mixed salad greens

½ lb. (250 g) thinly sliced deli-style meat (turkey, ham, or roast beef)

1 cup (250 mL) grated quality aged cheddar cheese

½ cup (125 mL) Char’s pickled onions (see recipe below)

Half cucumber, thinly sliced

1 small carrot, grated

1 small apple or pear, thinly sliced

Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl, leaving about ¾ -inch of bread inside the crust.
Stir together mayonnaise and mustard. Spread over the inside of the bread bowl and inside the cap.
Place spinach leaves at the bottom of the bread bowl and layer with remaining ingredients. Place the cap back on the sandwich and wrap tightly with plastic wrap.
Refrigerate for at least 2 hours or overnight. To serve, remove plastic wrap and cut into 8 wedges.

Tip:

No deli meat? No problem! Add sliced hard-boiled eggs or a drained can of tuna or salmon to the sandwich in place of deli meat.

Pickled Onions

It’s best to make these a day or two prior so they’ll be soft and perfectly pickled for consumption. I often triple this recipe as it’s a family favourite condiment in our home for: sandwiches, burgers, nachos and of course soft tacos

1 cup (250 mL) white (or cider) vinegar

⅓ cup (75mL) sugar

1 large red onion, thinly sliced

Stir together vinegar and sugar in a small sauce pot over medium heat. Bring to a boil and immediately remove from heat. Place sliced onions in a shallow dish and pour vinegar mixture over onions. Let stand for at least one hour (stirring once or twice). Cover and refrigerate for up to one week.

Grilled Chocolate Sandwiches with Vanilla Orange Compound Butter

Yep, you read that right: Grilled chocolate sandwiches – brunch never tasted so good!

3 tbsp (45 mL) soften Gay Lea Sea Salted European Style Butter

1 tsp (5 mL) Muskoka Maple Syrup

½ vanilla bean scraped (paste only) OR 1 tsp (5 mL) pure vanilla extract

1/2 tsp (2 mL) finely grated orange zest

4 slices of egg bread (*or cinnamon raisin bread)

1 (100 g/3.5 oz) quality dark chocolate bar (at least 70%), broken in half * you can use milk chocolate or white chocolate – I just prefer dark chocolate

Garnish: Gay Lea Real Whipped Cream and fresh berries

Stir together butter, maple syrup, vanilla and orange zest.

Divide butter evenly between, and on both sides of bread (as you would if making a grilled cheese sandwich).
Pre-heat a non-stick pan or flat griddle to medium high. Place two slices of bread on pre-heated griddle and divide chocolate evenly between bread. Top with remaining pieces of bread (to make a sandwich).
Grill for about 3 minutes (gently press each sandwich down with spatula). Flip sandwiches and grill for an additional few minutes until bread is grilled and chocolate is soft.
Remove sandwiches from griddle and let stand for a few minutes before cutting. Cut each sandwich in half (or quarters) and garnish with whipped cream and fresh berries. Makes two sandwiches.

Charmaine is the host of “In Char’s Kitchen” , ‘In Char’s Kitchen Quarantine Edition’ & ‘In Char’s Kitchen Fitness Edition’ on YourTV Muskoka and regular guest on: Rogers IN Studio, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two young adults; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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