Double-duty dishes

Leftovers often make the best lunches. With school starting, ideas for tasty, portable meals are especially welcome. Here, we’ve transformed five dinner entrees into satisfying sandwiches that will appeal to young and not-so-young palates alike. All recipes are easily multiplied for additional diners.

1. Rotisserie chicken dinner is the basis of our chicken, Dijon and roasted red pepper sandwich.

Chicken, Dijon and Roasted Red Pepper Sandwich

Serves 1
Meal type Lunch
Misc Child Friendly

Ingredients

  • 3oz roast chicken
  • 1 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon mayonnaise
  • 2-3 medium slices roasted red pepper
  • 2 medium slices bread (may be toasted)

Directions

Step 1
Mix mustard and mayonnaise; spread on bread. Layer chicken and red pepper.

2. Baked ham leftovers pair with fig preserves and mixed greens.

Ham, Fig and Mixed Greens Sandwich

Serves 1
Meal type Lunch
Misc Child Friendly

Ingredients

  • 3oz ham (sliced)
  • 1-2 tablespoon fig preserves
  • 1 thin slice Swiss cheese
  • mixed greens
  • 2 Medium ciabatta or other bread (may be toasted)

Directions

Step 1
Spread fig preserves on bread. Layer ham and cheese; top with greens.

3. Save some pesto from a pasta dinner to spice up sliced turkey.

Turkey, Pesto and Tomato Sandwich

Meal type Lunch
Misc Child Friendly

Ingredients

  • 3oz turkey (sliced)
  • 1 tablespoon pesto
  • tomato (sliced)
  • 2 medium slices bread (may be toasted)
  • Lettuce

Directions

Step 1
Spread pesto on bread. Layer turkey and tomato.

4. A roast beef feast yields an equally special sandwich with melted Brie and caramelized onions.

Roast Beef, Brie and Caramelized Onion Sandwich

Serves 1
Meal type Lunch
Misc Serve Hot

Ingredients

  • 2oz roast beef (sliced)
  • 1/2 teaspoon mayonnaise
  • 2oz Brie (sliced)
  • 1/2 yellow onion (sliced lengthwise)
  • olive oil
  • 1/2 teaspoon sugar
  • 1 sandwich roll

Directions

Step 1
Spread mayonnaise on bottom half of roll.
Step 2
Prepare onions: Heat small skillet on medium high heat. Add a bit of olive oil. Add sliced onions; sprinkle with sugar. Cook, stirring frequently and scraping pan, until onions are a rich, dark amber. Remove from heat.
Step 3
Place warm roast beef on roll; top with Brie. Add onions, including any pan juices. Top with remaining half of roll.

5. Summer flavors of zucchini and tomato are a happy match for goat cheese on this sandwich.

Zucchini and Tomato Pan Saute

Serves 4
Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot

Ingredients

  • 1/4 teaspoon black pepper (freshly ground)
  • 2 teaspoons olive oil
  • 3 garlic cloves (minced)
  • 1 small onion (diced)
  • 6 medium zucchini (sliced)
  • 2-3 tomatoes (skinned, cored, seeded and cut into large dice)
  • 2 tablespoons basil (chopped)
  • 1/4 teaspoon sea salt

Note

This simple dish was borne of an overabundance of homegrown zucchini one summer. Boost the flavors by using vine-ripened tomatoes and your best extra-virgin olive oil.

Directions

Step 1
In large skillet, heat olive oil. Saute garlic and onion until fragrant. Add zucchini, tomato, basil, salt and pepper; stir to combine. Lower heat to medium low; cover pan and cook until vegetables are tender. Top with Parmesan, if desired.

Goat Cheese and Veggie Sandwich

Serves 1
Meal type Lunch

Ingredients

  • 1/2 cup Zucchini and Tomato Pan Saute (see recipe)
  • 2oz goat cheese (crumbled)
  • olive oil
  • 1 sandwich roll

Directions

Step 1
Drizzle olive oil on inner sides of roll. Warm vegetables; place on bottom half of roll. Top with goat cheese and other half of roll.