Soup & Sandwich Combos As Heard On 2Day FM with Kevin Fell

No better time of year to fuel up on a soup & sandwich combo than the middle of winter! I shared two of my fave combos with my pal Kevin Fell on 2Day recently – hope you love these recipes as much as I do. Happy Soup & Sandwich eating!

Grilled Cheese Sandwich with Garlic Mushrooms and Bacon

~ click here for recipe.

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!

Ingredients

• 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 butter

Garnish

• additional chopped green onions and chopped fresh mint

Directions

1. Mix tuna with mayonnaise, lemon zest, juice, walnuts, onions, mint, salt, pepper and nutmeg until well combined. Fold in grated cheese.
2. Arrange bread or buns on a baking sheet (for this recipe parchment paper is optional).
3. Spread butter evenly between bread/buns. Divide tuna mixture evenly between bread/buns.
4. 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.
5. Garnish each tuna melt evenly with additional chopped green onion and chopped fresh mint.

Tips

• 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.

Mushroom Soup Au Gratin

~ click here for the recipe

Spiced Rutabaga & Apple Soup

I personally think rutabagas and apples should just be best friends. If you have never experienced this flavour friendship, you’re in for a real treat.

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 tbsp (30 mL) maple syrup
• 1 tsp (5 mL) dried sage leaves (if using ground sage, only use ¼ tsp (1 mL)
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) each; ground cinnamon, ground cardamom and pepper
• ½ rutabaga, peeled and chopped (about 4 cups – approx 2lbs.)
• 1 apple, cored and chopped (skin left on)
• 6 cups (1.5 L) vegetable stock
• 2 tsp (10 mL) minced fresh ginger
• 2 cloves garlic, minced

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Cook onion until soft and slightly brown, about 3 to 5 minutes.
3. Add maple syrup, dried sage, salt, cinnamon, cardamom and pepper. Cook, while stirring for a few seconds until spices are fragrant.
4. Add rutabaga, apples and stock, while scraping any bits from bottom of pot while stirring.
5. Bring to a boil and simmer for 25 minutes or until rutabaga is very fork tender.
6. Remove from heat. Cool slightly.
7. Add ginger and garlic. Puree soup in batches and return to pot. Makes about 8 cups (2 L).