Refreshing Cucumber-Dill Sandwich

Summertime can be a hard time for cooking, especially when it gets really hot. The simple thought of using the oven or the stovetop makes me sweat even more. In such days, there’s nothing like a refreshing, easy to prepare snack, like this one I’m going to share with you in a moment.

Ingredients for two sandwiches:

  • 2 pita breads
  • 4 tablespoons yogurt (you can use mayonnaise instead)
  • 1/2 cucumber, peeled, finely diced
  • 1 teaspoon fresh dill, finely chopped (dried dill is almost as good)
  • 1 tomato, diced small
  • 4 slices of turkey or chicken meat leftovers, finely chopped
  • 2 lettuce leaves
  • 1/2 cup red cabbage, finely chopped

Directions:
In a small bowl, prepare the dressing by mixing together the yogurt with cucumber and dill. Add a dash of salt and stir it well.

Take two plates and put an aluminum foil or a baking sheet on each of them. Put each pita bread on a plate. Top them with a lettuce leaf each, meat, tomato and red cabbage. Pour the yogurt-cucumber dressing on top, then roll up the pita bread together with the aluminum foil, making sure that the foil only wraps the sandwich, without getting stuck inside the pita roll.

Recipe variation: 2-3 garlic cloves, crushed and mixed into the dressing will give a special flavor to the sandwich.

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The Ultimate Bacon-Leftovers Sandwich

Ingredients for one sandwich:

  • 1 baguette
  • 2 slices of bacon, fried and diced
  • 1-2 slices of cooked chicken leftovers, cut small
  • 1-2 slices of ham, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons mayonnaise
  • paprika

Fry the bacon over high heat until it gets really crispy, then dice it. It’s much better to fry the whole bacon slices rather than dice them prior to frying, because you’ll end up with much less oil in your food.

In a small bowl, mix the mayonnaise with parsley, chicken bits, ham and bacon. Add a teaspoon of mustard. Mix it very well, until it looks like a creamy sauce with bits of meat in it.

Slice a pocket in the baguette, spoon the mayonnaise mix inside and sprinkle some paprika on top.

I love this sandwich recipe because it helps me “clean” the fridge after Christmas and other holidays, when we usually end up with lots of chicken, turkey or ham leftovers. Occasionally, I like to chop a small red onion and mix it into the mayonnaise dressing.

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Egg Sandwich

Egg sandwich

Egg sandwich


This is a simple sandwich recipe which uses only boiled eggs and a few vegetables. It can be a good idea for using the Easter dinner leftovers for the next day’s breakfast.

Ingredients:

  • 2 eggs, boiled medium to hard
  • 4-6 cucumber slices
  • 2 lettuce leaves
  • tuna spread
  • butter (if you prefer, you can replace it with processed cheese)
  • 2 slices of bread

Directions:
Heat water in a pot until you bring it to boil, then add the eggs. Boil them for 4 minutes, then cool them in cold water. Slice them carefully with a thin bladed knife (serrated knives are not good because they tend to rip the yolk up). If you have a cheese slicer use that instead of the knife. It works beautifully.

Butter the bread slices. Put a lettuce leaf on each slice, then arrange the egg slices on top of it. Add the cucumber slices and tuna spread.

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