Vinegar Slaw and Tuna Salad Sandwiches

The past two weeks have flown by and at the same time seemed endless. My husband’s been traveling, work has been insane, the kids forgot how to relax with the warmer weather and we’re planning a move. My energy levels haven’t been this low since the kids went through their newborn months. All this time I was riddled with guilt that I wasn’t keeping up my blog. Hopefully I haven’t completely alienated you.

Slaw

I’ve had this post on my mind almost the entire time I’ve been missing. The cravings started with a visit to Sassy Earl Grey and the hunt for her post on homemade pita bread.

Unfortunately my battle with yeast recipes continues (I’ll share my disastrous Mother’s Day Breakfast Bun recipe with you another time…you know, for your amusement!) so I haven’t tried to make my own pita bread yet. But I will! It might take me a few tries before they actually turn out edible but I’ll do it!

With everything that’s been going on lately, I’d been in the mood for a sandwich. Nothing fancy or complicated. Something I could throw together and to be honest something comforting. I’ve always been obsessed with sandwiches. I was never happier than when I opened my lunch bag to find my mother had packed a sandwich for lunch. Especially a tuna sandwich. To this day, I swear, no one makes a tuna sandwich like my mom) Now you’re probably thinking, “Who cares? It’s just a sandwich.” But to me, it feels like home.

Tuna Sandwich

Vinegar and Oil Coleslaw
Adapted from Rachel Ray 30 Minute Meals – Food Network

Ingredients

  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons olive oil, eyeball it
  • 1 sack, 16 ounces, shredded cabbage mix for slaw salads
  • 1 teaspoon salt
  • Salt and pepper

Directions
Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Tuna

Tuna Salad Sandwich

Ingredients

  • 2 cans of olive oil-packed tuna
  • 1/2 cup cucumber, finely diced
  • 4 green onions sliced, whites and light green parts only
  • 2 tablespoons mayonnaise
  • Boston Lettuce
  • Salt and pepper
  • Pita Bread (or your favourite bun!)

Directions
Combine tuna, cucumber, green onion, mayonnaise in a bowl and mix together. Season with salt and pepper to taste. Pile half the mixture into each sandwich with a few leaves of Boston lettuce.

I don’t know why, but the last time we had this I added a few Ms. Vicky’s Salt and Vinegar chips and some of the coleslaw into my sandwich. The added crunch was great!

Bite

Dijon-Shallot Vinaigrette

I know you can buy salad dressing, but this is so easy and tasty that you really won’t go back to the store bought stuff after you’ve tried it. It’s made with ingredients you’ll most likely have on hand and I usually make a double batch and keep it in a mason jar in the fridge to use during the week. Just remember to take it out of the fridge about ten minutes before you dress your salad because the olive oil will solidify in the cold.

Dressing 1

One tip I recommend for garlic lovers (and if you haven’t noticed we’re big on garlic in our house) I like to grate my cloves into the dressing using a microplane. It infuses the flavor in there fast and you don’t end up biting into a chunk of garlic by accident. Plus, I can’t stand mincing garlic, I’m just lazy like that.

There’s one small thing I learned to do that, I find, really makes a difference when adjusting the seasoning to your dressing. Instead of tasting it with a spoon, use a leaf of lettuce. That’s the way you’re going to end up eating it anyway and it may alter your seasonings in different ways. For example, arugula is already peppery so I wouldn’t add as much cracked black pepper to this type of salad.

This dressing is great with a basic green salad, but I also sometimes use it when I make my Mediterranean Salad. Recipe to follow when we get to “M” in the A to Z challenge!

Dijon-Shallot Vinaigrette
Adapted from Tyler Florence’s Ultimate Vinaigrette

Ingredients
1 shallot, finely minced
1-2 cloves of garlic, grated (to taste)
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
Kosher salt and freshly ground black pepper

DirectionsDressing 2

Combine the shallot, garlic, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss lettuce with vinaigrette, to taste.

Cheesy Garlic Bread

This. Is. The. Best. Ever.

I can’t remember how I happened on the Food Wanderings in Asia blog but I’m so glad I found it.

This is really easy to prepare. The worst part is stuffing the bread without breaking through the tender inside. You’ll want to keep the base intact as much as possible. It’s absolutely worth the effort though.

Cheesy Bread

Another plus is that you can prepare the loaf in advance, seal it in aluminum foil, then just pop the whole thing onto a baking tray and into the oven about twently minutes before youre ready to serve. It’s a fantastic addition to a pot-luck too. Easy to transport and quick to cook once you’re there.

I’d love to be able to post a photo of me pulling apart the delicious sections of bread revealing the buttery, cheesy, garlic and shallot infused treasure hiding on the inside, but I can’t.

I served this as an appetizer at a party and my family members are animals. I left the room for two minutes to find my camera and all I found when I returned to the room was the this…Cheesy Bread 2

No worries though, they left me a few bites but I had to eat them quick, I was scared they were going to reconsider and eat them out of my hands!

STUFFED ITALIAN BREAD
recipe adapted from Monster Mama

  • 1 Italian loaf, about 12 inches long
  • 1 stick butter, melted
  • 1/8 cup olive oil
  • 3 tsp minced onion
  • 2-3 cloves garlic, grated
  • 1 tbsp dijon mustard
  • 1 tbsp poppy seeds
  • 3 tsp chopped parsley (add more if you wish)
  • 12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it’s all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.