Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan. Anthony Bourdain praised the deliciousness of Lawson’s egg salad sandwich, while David Chang runs to the closest konbini to get his hands on a tamago sando, as soon as he lands in Tokyo. The good news is you don’t have to travel across the world to get a taste of this iconic Japanese creation – you can make it at home with just a few ingredients!

What is Japanese Egg Sandwich (Tamago Sand0)?

Japanese egg sandwich, called tamago sando (たまごサンド), is a no-frills egg salad sandwich made with Japanese milk bread, butter, and egg salad. It’s a very popular snack or lunch item because of its simplicity and convenience.

It’s more basic than the American version which can be served on different types of bread and have lettuce, tomato, cheese, and other ingredients as toppings.

Where Can I buy Japanese Egg Sandwich?

If you are in Japan, you can find Japanese egg salad sandwiches pretty much everywhere! The most common places are bakeries, coffee shops, and convenience stores (called konbini in Japanese) such as 7 Eleven, Lawson, or Family Mart.

In fact, egg sandwiches are such a popular food item in Japanese konbini that tv shows and food magazines like to rank them from best to worst (the recipe for egg salad varies slightly from one konbini to another).

It’s also worth mentioning that people will go the distance to get their tamago sando fix. Bakeries known for having excellent egg sandwiches will see a line of people wrapping around the block, just to get a taste of their creation.

In the US you can find Japanese egg sandwiches in Japanese and Korean bakeries, and Japanese supermarkets such as Nijiya, Mitsuwa, Marukai, and Sunrise Mart. Some Korean supermarkets may also sell them.

What Makes Japanese Egg Sandwiches Different from Other Egg Sandwiches

Bread

Japanese milk bread, also called shokupan or Hokkaido milk bread, is Japan’s version of sandwich bread. The loaf is fluffier, bouncier, and tastes and smells more buttery than regular sandwich bread. The slices are also cut thicker and the crust is completely removed.

Mayonnaise

Japanese mayonnaise (kewpie mayo) is fruitier and tangier than US mayonnaise. Only the egg yolk part is used in the process, which is what gives the mayonnaise a golden yellow color (Japanese egg yolks are also more yellow). The flavor is similar to Miracle Whip but is less sweet, more tangy, and also has umami.

Kitchen Tools Needed

• Mixing bowl
• Fork
• Bread knife
• Cutting board

Ingredients for Japanese Egg Sandwich (Tamago Sand0)

• Japanese milk bread: You can find Japanese milk bread (shokupan – 食パン) in Japanese grocery stores and Japanese and Korean bakeries. Or you can make it from scratch by following my recipe here.
• Butter: The butter makes the sandwich more moist and creamy and is therefore essential to the recipe. You can use salted or unsalted.
• Eggs: Medium to hard boiled works. The quality of the eggs used can make a pretty significant difference on how the egg salad tastes. I would recommend spending a little extra money on pasture raised eggs such as the Vital Farms brand (which is what I use for just about everything) because they taste so much better. I get mine at Whole Foods.
• Japanese mayonnaise: You need Kewpie Mayo to make this sandwich. You can buy Kewpie Mayo in Japanese grocery stores, order it on Amazon, or make it from scratch using my recipe here.
• Salt: I’m using kosher salt but Himalayan pink salt also works. If you are using table salt, use a little less since the grains are smaller than kosher salt.
• Mustard: Yellow mustard makes the flavor pop a little more. Dijon mustard can also be used.
• Ground black pepper: A pinch or you can omit entirely. I’ll leave that one up to you.

How to Make Japanese Egg Sandwich (Tamago Sando)

1. Gather all of your kitchen tools and ingredients.
2. Place the eggs in a bowl and use a fork to mash them.
3. Stir in the mayonnaise, mustard, salt, and pepper, and continue mashing until the bits of eggs are all about the same size.
4. Slice your bread and spread butter on all four slices.
5. Spread egg salad on 2 slices and top with the other 2 slices of bread.
6. Cut each sandwich in half and serve.

Variations

• Add 1-2 teaspoons milk for a creamier texture.
• Add 1/4 teaspoon sugar to add a little sweetness.

Popular Konbini Foods

Japanese convenience stores (konbini) are the best in the world.

Anyone who has been to one will tell you that the quality of food served there is as good, if not better than some restaurants. It’s low maintenance food done extremely well and at a very reasonable price. What also makes konbini store food stand out  is the wide range of healthy dishes available such as zaru soba, oden, green salad, boiled kabocha squash, steamed sweet potatoes, and seaweed salad.

Whenever I go to Japan, I always look forward to my first visit at the konbini to see what new drinks or snacks are occupying the aisles and fridges. I can easily spend 20-30 minutes lost in the colorful rows of energy drinks, iced teas, chocolates, cookies, packaged ramen, miso soups, rice balls, sandwiches, and bento boxes.

And when the temperatures rise the ice cream freezer, which is neatly located in the middle of the store, makes it impossible to walk away without at least a handful of treats.

Konbini foods are part of the Japanese culture. They feed the industrious crowds and college students. They help busy and sometimes overwhelmed parents put comforting food on the table. They make it possible for minimum wage workers to eat healthy. And they are so much fun to visit!

Here are some popular konbini foods you can make at home:

• Spaghetti napolitan
• Royal milk tea
• Onigiri (rice balls)
• Yakisoba
• Zaru soba
• Yakimeshi (fried rice)
• Miso soup
• Castella cake

Did you like this Japanese Egg Sandwich Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Egg Sandwich (Tamago Sando)

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★★★★★

4.6 from 5 reviews

Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Method: N/A
• Cuisine: Japanese

Ingredients

• 4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe
• Butter
• 4 medium to hard boiled eggs, peeled
• 5 tablespoons kewpie mayo – if you cannot find kewpie mayo you can make it from scratch using this recipe
• 1/2 teaspoon kosher salt (use a little less for table salt, since the grains are smaller)
• 1/2 teaspoon yellow mustard
• Ground black pepper

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Instructions

1. Put the hard boiled eggs in a bowl and mash with a fork. 
2. Add the mayonnaise, mustard, salt and pepper, and stir. Continue mashing until the bits of egg are all about the same size (the smaller the better).
3. Butter each slice of bread and spread the egg salad on two slices. 
4. Top with the other slice and cut the sandwich in half. Serve

Notes

• Make it creamier by adding 1-2 teaspoons of milk.
• Make it a little sweet by adding half a teaspoon of sugar.

Storing egg salad: Put the egg salad in an airtight storage container and refrigerate for up to 5 days.

Nutrition

• Serving Size: 1 sandwich
• Calories: 596
• Sugar: 4.6g
• Sodium: 951.9mg
• Fat: 44.2g
• Saturated Fat: 11.3g
• Unsaturated Fat: 18g
• Trans Fat: 0.1g
• Carbohydrates: 30.1g
• Fiber: 1.6g
• Protein: 18.2g
• Cholesterol: 402.8mg

Keywords: lunch, tamago sando, conbini food

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Japanese Egg Sandwich (Tamago Sando)
Pickled Plum.

Who knew seitan was this easy to make at home! With a little kneading, a pot of boiling water and some seasonings, you can make your own tasty seitan in just over an hour! 

Seitan is a food ingredient I have come to rely on ever since I gave up meat two and half years ago. It’s texturally and visually similar to meat, is high in protein, and works really well with stir fries and sandwiches.

The fun part about making your own seitan is you can flavor it however you like – nutritional yeast to make it taste like chicken, liquid smoke for pork, or worcestershire sauce for beef, are just a few examples of what you can do with it.

My recipe is quite basic and typical of the flavors found on my blog – I’m using a mix of soy sauce, mirin, and miso paste. To call is a Japanese seitan recipe would be a stretch since the flavors are quite mild. But what I like about it is that it’s a great based to build flavor upon and pairs well with just about anything.

What is Seitan?

Seitan (not satan ) is a food ingredient made of vital wheat gluten that’s used as a vegan meat substitute. It has been used for centuries in both Japan and China where it was created by vegetarian Buddhist monks.

It’s made by mixing vital wheat gluten and water and kneading the mixture until a dough is formed. Since plain seitan doesn’t have much flavor, a variety of sauces and spices are often used to season it.

What is Vital Wheat Gluten?

Vital wheat gluten is wheat flour that’s been hydrated to activate the gluten (the main protein in wheat) and processed to get rid of everything but the gluten. It’s then dried and ground into a flour/powder.

How do you pronounce seitan?

Say-tan.

Basic Seitan Ingredients

• Vital wheat gluten: This is what gives bread and other baked goods their elasticity. I’m using 1 cup for this recipe.
• Chickpea flour: Using a little chickpea flour softens the seitan and makes it less dense. 1/4 cup is all you need for every cup of vital wheat gluten used.
• Water: 1 cup of water at room temperature. You can use a little less (2-3 tablespoons less) if you prefer a tougher texture.
• Seasonings: As you learn to cook with seitan you will come up with your own flavor combinations. I personally love the taste of miso paste and soy sauce as they add a layer of umami and savoriness. For my next attempt, I’m thinking of trying a combo of liquid smoke and sliced green olive with pimento to make it look and taste like a terrine. Stay tuned!

Some popular seasonings for seitan

Onion powder, garlic powder, paprika, chili powder, nutritional yeast, liquid smoke, worcestershire sauce, dried herbs, tomato paste, soy sauce, miso paste, fennel seeds, dried coriander, thyme, ketchup, mustard.

Broth substitutes

While my simple broth is made with dried kelp and water, you can add more flavor to yours by using vegetable stock and some of the seasonings listed above. This will result in a more flavorful seitan loaf.

How to Make Seitan

1. Mix the vital wheat gluten flour and chickpea flour. Add them to a large mixing bowl and stir with a spoon.
2. Add water and all other wet ingredients. Stir well until a dough is formed.
3. Knead the dough. Place the dough on a flat surface and knead continuously for 2 minutes. Let it rest for 5 minutes.
4. Make the broth. Combine the water and dried kelp in a medium size pot and bring to a boil. Remove the dried kelp.
5. Prep the seitan. Shape the seitan into a small loaf or saucisson and wrap a cheesecloth around it. Tie the ends and place the seitan in the boiling water. Lower the heat to a simmer (barely bubbling) and boil for 1 hour.
6. Slice the seitan. After it’s been resting for 10 minutes, cut the strings off and take it out of the cheese cloth. Slice the seitan and serve as a luncheon meat, or add it to your favorite stir fry!

Alternatives

If you don’t happen to have a cheesecloth in your kitchen, it’s no big deal, you can still make this recipe. The only differences will be in how your seitan is shaped and the cooking time. Using your hands, break up the seitan into bite size piece and simmer it for 15-20 minutes.

Please note that it may take more or less time to cook depending on the size of your pieces. I suggest doing a taste test by cutting up a piece to see if it’s cooked or not.

How Long Does Homemade Seitan Last?

Homemade seitan lasts for 8-10 days in the fridge, stored in an airtight storage container or bag.

Can I Freeze Seitan?

Yes! It will keep for up to 6 months.

When freezing it’s always best to:

• Separate the seitan into portion sizes so you don’t have to thaw more than you need.
• Wait until the seitan is at room temperature before freezing.
• Use airtight storage containers or bags to freeze each portion.

When thawing seitan:

• Leave it in the fridge for a couple of hours or place the seitan in its bag or container (don’t take it out) in a bowl of cool water.

What Can You Make with Seitan

Seitan is basically a replacement for any type of meat (including chicken). Therefore you can substitute seitan for any dish containing meat.

One my favorite uses is in banh mi. I love the combination of doughy bread, chewy seitan, creamy vegan mayo, spicy sriracha sauce, and fragrant cilantro. I’m always looking forward to having this for lunch!

Another great use is in stir fries. You can slice it however you like and stir fry it with veggies and a simple sauce.

Some of my favorite stir fries:

• Bihon pancit
• Moo goo gai pan
• Szechuan chicken
• Singapore chow mei fun
• Shrimp stir fry

Lastly, seitan can be used for deep-fried or baked dishes. For example, swapping chicken for seitan in this baked general Tso recipe works beautifully!

Did you like this Easy Seitan Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Easy Seitan Recipe

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• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 75 minutes
• Yield: 1 small loaf
• Category: Vegan
• Method: Boiling
• Cuisine: Chinese

Ingredients

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon white miso paste or awase miso paste (mix of white and red miso)
• 1 cup water

Simmering liquid:

• 5 cups water
• 1 piece 4”x4” dried kelp

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Instructions

1. In a large bowl, add the vital wheat gluten and chickpea flour.
2. In a small bowl, whisk the soy sauce, mirin and miso. Keep whisking until the miso paste has completely dissolved. Add to the dry mixture along with water.
3. Mix well using a spoon, until a dough forms. Place the dough on a firm work surface and knead it for 2 minutes.
4. Let the dough rest for 5 minutes.
5. Shape the dough like a thin bread loaf or saucisson, and firmly wrap a cheesecloth around it. Tie the ends with strings and set aside.
6. Bring the water and dried kelp to a boil. When the water is boiling, remove the dried kelp and add the seitan.
7. Lower the heat to a low simmer and cook for 1 hour, uncovered. Check often to make sure the water isn’t boiling. The water should be barely bubbling. 
8. Take the loaf out of the pot and leave to cool for 10 minutes on a flat surface. 
9. Cut off the strings and take the seitan out of the cheesecloth. Slice into pieces and use as an alternative to meat in stir fries and sandwiches.

Notes

Homemade seitan will keep refrigerated for up to 10 days in an airtight container, or for up to 6 months in the freezer.

No cheesecloth? No big deal!

Skip the cheesecloth by using your hands and breaking it up into bite size pieces. Drop them in the pot of water and simmer for 15-20 minutes.

Note: It might take more or less time to cook depending on the size of your pieces. I suggest doing a taste test by cutting up a piece to see if it’s cooked or not.

Nutrition

• Serving Size:
• Calories: 179
• Sugar: 4.3 g
• Sodium: 278 mg
• Fat: 1.5 g
• Saturated Fat: 0.1 g
• Carbohydrates: 14.6 g
• Fiber: 1.1 g
• Protein: 26.3 g
• Cholesterol: 0 mg

Keywords: Plant based meat, vegetarian, meat alternative

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Pickled Plum.

I’ve dressed up these cucumber sandwiches with tzatziki, a classic Southeast European dip made with Greek yogurt, dill, and extra virgin olive oil. The combination of crunchy cucumber and cooling yogurt spread make these tea sandwiches the perfect light and refreshing midafternoon snack!

When it comes to sandwiches, do you prefer them with the crust or without?

Typically, I don’t have much of a preference on the matter.

That is unless I’m making tea sandwiches. In the case of something like a cucumber dill sandwich, the crust MUST come off! And that’s because they are so delicate when served sans the crust and cut into smaller pieces.

The texture is light, airy and all around easier to eat.

One of my favorite flavor and texture combinations can be found in these easy cucumber sandwiches with tzatziki sauce. There’s just nothing better than fresh and crunchy cucumber slices paired with a creamy, tangy spread.

So yummy!

What are Tea Sandwiches? 

Tea sandwiches (AKA: finger sandwiches) are small, dainty sandwiches, usually comprised of a creamy element and a crisp vegetable element served between two slices of soft bread.

And while fillings like chicken salad or sliced ham are less common, a tea sandwich can be made using the same filling as a traditional sandwich as long as they are kept simple and lean.

You see, the idea behind finger sandwiches is that they are small nibbles that you can easily eat in just a few bites – which are traditionally served in the afternoon to tide you over until dinnertime.

Well, this combination of English cucumbers and dill studded tzatziki is one of my favorite tea sandwiches of all time!

Ever find yourself wondering what to do with cucumbers? You could make pickles or a creamy cucumber tomato salad… Or you could make sandwiches

What is Tzatziki? 

Tzatziki can be either a dip, a spread or a soup.

Made primarily of yogurt, tzatziki is a staple in many Middle Eastern, Balkan and Southern European cuisines – and, depending on who is making it, can contain added ingredients like dill, cucumbers, garlic, olive oil, etc.

The inclusion of a simple tzatziki spread is such an obvious pairing for these cucumber sandwiches. We’ll just be using sliced cucumber as a sandwich filler instead of diced cucumber in our dill studded tzatziki. Delish!

Ingredients for Cucumber Sandwiches with Tzatziki sauce

• 1 tablespoon extra virgin olive oil
• Small container (5.3oz) Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 English cucumber, sliced into 1/8-inch thick pieces
• 8 slices multigrain or white bread

Now, you can use low fat yogurt on these delicious cucumber sandwiches if you’d like. It’s a solid choice. However, for an added dose of creaminess – and a more indulgent mouthfeel – I recommend trying full fat Greek yogurt in your cucumber tea sandwiches. You won’t be sorry!

As for bread, I recommend going with a traditional sliced loaf of white bread or soft multigrain bread. These finger sandwiches are best when soft and airy. Unfortunately, something like a baguette won’t work as it has too much area devoted to the crust. And we’ll be trimming that off!

However, I’d say the most important element in this cucumber sandwich is its namesake ingredient: the cucumber.

What are the best cucumbers to use for tea sandwiches?

When it comes to making these cucumber sandwiches with tzatziki sauce – or really any finger sandwich that you plan to use cucumbers on – I find that there’s one superior choice of cucumber.

And that’s the English cucumber.

English cucumbers are long and thin with tiny seeds and a dark green skin. And since that outer skin is paper thin, you’ll typically see English cucumbers shrink wrapped for protection at the grocery store.

But it’s precisely that thin skin, along with the fresh, crisp crunch and mild, clean flavor that make these delicate cucumbers the absolute best choice for these delightful cucumber finger sandwiches.

Incidentally, English cucumbers are my cucumber of choice when making this refreshing cucumber water – and this spicy Korean cucumber salad.

They’re so versatile!

How to make cucumber sandwiches 

• Place olive oil, yogurt, dill, salt, and pepper in a bowl. Mix well.
• Spread 1 tablespoon of the dill + yogurt mixture on each slice of bread.
• Top 4 of the bread slices with a layer of cucumber slices, then place the remaining bread slices on top, dressing side down.
• Gently trim the crust from your sandwiches – then slice each sandwich into three rectangular pieces.

Yep – just as it sounds, it’s a super easy preparation. We are making sandwiches after all, ha!

However, if I can offer one piece of solid advice it could be in the crust cutting department.

Make sure your chef’s knife is sharp when trimming the crusts off your cucumber sandwiches.

If your knife is dull, you might do a bit of damage to the bread – and to the overall dainty appearance of the cucumber sandwiches in the process.

A sharp knife and a light touch will yield sure cuts both to the crusts – and when you’re sectioning the sandwiches into triangular thirds.

What to serve with Cucumber Sandwiches

Ideally, these cucumber and tzatziki finger sandwiches would pair with lighter, snack-type fare. Salads and chips are obvious winners. And you can never go wrong with the classic combination of soup and sandwich!

Here are a few of my recommendations:

• Kani Salad – Japanese Crab Salad
• Baked Potato Chips With Paprika and Salt
• Vegetarian Split Pea Soup
• Spicy Cucumber Kimchi
• Gazpacho (Chilled Soup)

Did you like this Cucumber Sandwiches With Tzatziki Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Cucumber Sandwiches with Tzatziki Sauce

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★★★★★

5 from 1 review

These delicate cucumber sandwiches can pull double duty: serve as a simple mid-afternoon snack – or as a fancy canapé.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 Sandwiches
• Category: Sandwiches
• Cuisine: American / English

Ingredients

• 1 tablespoon extra virgin olive oil
• Small container (5.3oz) Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 English cucumber, sliced into 1/8-inch thick pieces
• 8 slices multi-grain or white bread

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Instructions

• Mix olive oil, yogurt, dill, salt, and pepper in a bowl and set aside.
• Spread 1 tablespoon of the yogurt mixture on each slice of bread.
• Top 4 of the bread slices with a layer of cucumber slices and top with the remaining bread slices.
• Cut off the crust and slice each sandwich into three rectangular pieces.

Notes

Use full fat Greek yogurt for a creamier texture.

Nutrition

• Serving Size: 1 sandwich
• Calories: 202
• Sugar: 5.8 g
• Sodium: 329.6 mg
• Fat: 5.9 g
• Saturated Fat: 1 g
• Carbohydrates: 26.9 g
• Fiber: 4.2 g
• Protein: 11.3 g
• Cholesterol: 1.9 mg

Keywords: recipe, appetizer, snack, finger sandwiches, English tea sandwiches

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Cucumber Sandwiches With Tzatziki Sauce
Pickled Plum.

This post has been sponsored by Hidden Valley® and Glad®. All thoughts and
opinions are my own.

Cheesy Soufflé Tartine and Healthier Vegetable Plate

Tartines are a very French thing.

They are simple to make and deliver layers upon layers of flavors. My favorite tartine of all time is the croque tartine – a ham and melted cheese sandwich topped with an egg.

So delicious!

My mother used to make it all the time when I was a little girl as a quick breakfast or brunch item. She would sometimes swap ham for rotisserie chicken and would then add one special ingredient that would give this classic French dish a western twist.

She would throw in a couple of spoonfuls of ranch dressing to add tanginess to the tartines and it worked like a charm!

So last week, after returning from a Parisian vacation where I had the most delicious croque monsieur, I decided to take a trip to Walmart to get a bottle of Hidden Valley® Original Ranch®dressing.

It was time to make my own ranch flavored tartines.

I whisked an egg with a mix of Parmesan and ricotta cheese and about three tablespoons of Hidden Valley Original Ranch Dressing. I spread the mixture on top of sliced ciabatta bread, nice and thick. I wanted the bread to be almost like a soufflé – light and fluffy.

And it came out exactly as I wanted. The flavors were dancing in my mouth – it was cheesy, savory, tangy with a touch of sweetness. That’s the great thing about using Hidden Valley Original Ranch Dressing – it adds instant flavor to salads, sandwiches and side dishes. And it marries extremely well with the umaminess of cheese. YUM!

The flip cap lid is also easy to open and close which is always a good thing! A more controlled pour for a less messy affair. It’s all win win!

I made a big green salad to accompany the tartines and as a side, a colorful vegetable plate served with a quick ranch dip. I say quick because only three ingredients were needed for the dip: Hidden Valley Original Ranch Dips Mix, low fat Greek yogurt and freshly chopped chives.

I think my eyes were bigger than my stomach because we ended up with quite a bit of leftovers that day – all veggie related (the tartines were gone in less than 10 minutes!)

And since I didn’t have a storage container big enough to hold the rainbow of uneaten vegetables, I left them on the plate and covered them with Glad® Press ‘n Seal plastic food wrap that I found at Walmart. This was my first time using Glad Press ‘n Seal and I have to say I was impressed with how sticky the plastic wrap was.

It adhered to my plate tightly and kept the veggies fresh for the whole week!

This is an easy meal to make for your family for a few reasons:

• It’s super easy and quick to make.
• It’s tasty.
• It’s filling.
• It’s packed with veggies.

Or you can serve these as appetizers!

I plan on dressing up my tartines with seasonal ingredients throughout the summer and serving them as bite size apps. I love throwing dinner parties when the weather is warm – everyone just seems happier and lighter on their feet! I keep the food simple,  easy to eat and easy to carry around.

And what better to go with a nice chilled glass of Chardonnay than a classic French dish!

You can do most of the prep work ahead of time which means there will be a minimal amount of cooking involved right before dinnertime.

I find that these types of meals are good for dinner parties or to add to my dinner rotation when I know I have a busy week ahead. This way I can still eat homemade food without having to spend hours in the kitchen.

Did you like this Cheesy Soufflé Tartine and Healthier Vegetable Plate Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Cheesy Soufflé Tartine and Healthier Vegetable Plate

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Easy cheesy tartine recipe with a vegetable plate with ranch dip.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 2 tartines
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Cheesy soufflé tartine

• 1 large egg
• 1/2 cup part skim ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons Hidden Valley Original Ranch Dressing
• 2 tablespoons shallots (finely chopped)
• pinch salt
• pinch ground black pepper
• 1 loaf ciabatta bread

Healthier vegetable plate

• 1 packet Hidden Valley Original Ranch Dip Mix
• 16 ounces plain low fat Greek yogurt
• 2 tablespoons chives (finely chopped)
• 4–6 cups Vegetables such as cucumber, celery, carrot and bell peppers, sliced into sticks
• cherry tomatoes

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Instructions

Cheesy soufflé tartine

1. Preheat oven to 475 ºF.
2. Whisk egg, ricotta cheese, parmesan cheese, Hidden Valley Original Ranch Dressing, shallots, salt and pepper in a bowl and set aside.
3. Slice ciabatta bread in half lengthwise and into slices about 7-8 inches long.
4. Cover a baking tray with parchment paper and lay two slices of ciabatta bread on top.
5. Using a spoon, spread the cheese mixture on top of each slices.
6. Bake in the oven for 10-12 minutes, until the top starts to puff up and begins to turn golden brown.
7. Transfer to a plate and serve immediately.

Healthier Vegetable Plate

1. Whisk Hidden Valley Original Ranch Dip packet, yogurt and chives. Transfer to a bowl and serve with vegetables sticks.

Notes

Souffle variations: top with slices of tomatoes and bell peppers for a pizza-like meal.

Nutrition

• Serving Size:
• Calories: 455
• Sugar: 4.3 g
• Sodium: 895.2 mg
• Fat: 21.3 g
• Saturated Fat: 7.4 g
• Carbohydrates: 43.3 g
• Fiber: 2.1 g
• Protein: 22.2 g
• Cholesterol: 125.3 mg

Keywords: Side, Super Bowl

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Cheesy Soufflé Tartine and Healthier Vegetable Plate
Pickled Plum.

This is the ultimate vegetarian Meatless Meatball Vietnamese Banh Mi recipe! The use of moist and tender meatless meatballs take this traditional Vietnamese classic to another level of yummy. Ready in 25 minutes from start to finish.

This is a sponsored conversation written by me on behalf of Gardein^TM. The opinions and text are all mine.

Meatless Meatball Banh Mi

I’ve been eating mostly plant-based for about two months now and have to say there’s nothing boring about it. We tend to associate vegetarian food with blandness, but this couldn’t be further from the truth. The flavors are bold and beautiful. Some are even new which makes cooking that much more exciting!

I also feel lighter – three pounds to be exact – I’m more alert and, funny enough, my grocery bills are substantially lower than they used to be. Win-win!

I’m eating less fat and calories without trying and the dishes that have been coming out of my kitchen are more wholesome and vibrant than ever. Ben has also reaped the rewards because we both feel so good and are looking forward to keeping the ball rolling indefinitely. Maybe forever!

Speaking of ball, I’ve got a really yummy recipe for you today.

It’s a plant-based Banh Mi recipe that tastes just like the real thing. All the ingredients from the traditional sandwich are there with some tender meatless meatballs stuffed in there. Yum!

I’m using Gardein‘s (pronounced “gar-deen”) Meatless Meatballs, which are made from non-GMO soy and wheat, ancient grains and veggies. I’ve been all over their products since finding them in the frozen aisle at Kroger (grab your coupon here) – they are so good! So far I’ve used the Sweet And Sour Porkless Bites to add to stir fries, the Golden Fish Fillets to serve with oven baked fries, and the Seven Grains Crispy Tenders as a snack. Gardein’s stuff is very tasty, plus, you get the texture and nutrition of meat with less fat, fewer calories and no cholesterol. Gardein is guaranteeing you’ll love it or your money back. Visit GardeinDelightGuarantee.com for details!

This Banh Mi is very easy to make, and the ingredients needed are also very easy to find. You can use any type of baguette style bread, although I highly recommend Portuguese rolls. I like that they are crispy on the outside and soft on the inside. It makes for a really nice and well balanced bite that’s not messy and pleasant to chew.

For toppings and sauces I went the traditional way; pickled daikon and carrots, jalapeños, cilantro, cucumber, sriracha sauce and mayonnaise (I’m using plant- based mayonnaise). What you get is a sandwich that’s multi-layered with flavors and textures. The vegetables add a refreshing note while the nutty, smoky meatless meatballs make this sandwich filling and beyond satisfying!

This recipe makes two sandwiches which means you will have a few meatless meatballs left for one more sandwich.

OR…

You could add them to your next tomato based pasta dish, just like I did. I was actually very excited to top my spaghetti arrabiata with a few of those meatless meatballs. The idea of not having to slave in the kitchen for hours to enjoy a delicious bowl of pasta is always a good thing, especially if I have a busy work week.

How to do the prep work for this Meatless Meatball Banh Mi Sandwich

Since this is a sandwich, it’s impossible to make the entire dish the day before eating. But there is quite a bit of prep work you can do beforehand. Here’s how:

• Make the carrot and daikon pickles ahead of time and store them in the fridge.
• Thinly slice cucumber. Refrigerate
• Pick the coriander leaves. Rinse well and pat dry. Wrap them in a damp paper towel and refrigerate.
• Cook the Meatless Meatballs and keep them refrigerated.

Then, right before eating, all that’s left to do is to briefly microwave the meatless meatballs, assemble the sandwich and enjoy every bite of it!

Did you like this Meatless Meatball Banh Mi Recipe? Are there changes you made that you would like to share?

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Meatless Meatball Banh Mi

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A vegetarian banh recipe made with meatless meatballs. Delicious!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Cuisine: Vietnamese

Ingredients

• 1 tablespoon extra virgin olive
• 8 Gardein Meatless Meatballs
• 1/2 cup daikon (peeled and julienned)
• 1/2 cup carrot (peeled and julienned)
• 1 small jalapeno pepper
• 10 cucumber slices (thin slices)
• 1/4 cup cilantro (leaves picked)
• plant based mayonnaise or regular mayonnaise
• sriracha sauce
• 2 Portuguese rolls (or other baguette style bread)

daikon and radish pickle juice:

• 2 tablespoons warm water
• 5 tablespoons rice vinegar
• 1/2 teaspoon kosher salt
• 2 tablespoons granulated sugar

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Instructions

1. Whisk all the ingredients for the pickling juice in a bowl and add daikon and carrots. Stir until all the vegetables are covered and let sit for at least 15 minutes.
2. Meanwhile, in a medium size pan over medium heat, add olive oil and Gardein Meatless Meatballs. Cook for 10-15 minutes, turning them often, until they are cooked through. Transfer to a plate and set aside.

Assembling:

1. Slice the Portuguese rolls across, leaving one side uncut.
2. Open them and layer each sandwich starting with mayonnaise and sriracha sauce. Top with cucumber slices, Gardein Meatless Meatballs, cilantro, jalapenos and pickled vegetables. Serve immediately.

Keywords: recipe, vegan, vegetarian, plant based

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This is a sponsored conversation written by me on behalf of Gardein^TM. The opinions and text are all mine.

Meatless Meatball Banh Mi
Pickled Plum.

Surprise your kids with a Halloween School Lunch worth gawking at! Not only is it fun and colorful, it’s also packed with nutritious ingredients (let’s keep that between us, adults )

Healthy Halloween School Lunch

Ah Halloween!

I love walking down the street and seeing children dressed in colorful costumes, smiling from ear to ear. Every year, Ben and I dress up to partake in the Halloween parade and celebrations in our neighborhood. Last year, even mayor de Blasio joined the party and showed up dressed as a New York Yankee player!

There is so much happiness in the air, it’s impossible to feel anything else but pure glee!

For kids, it’s that time of the year when they are allowed to go a little nuts on candy and chocolates. They get to take to school the coolest sweets they collected during trick or treat time, and show them off to their classmates.

This got me thinking – why not make a Halloween themed lunch for your kids to take to school? Fill it jam-packed with nutrients so they get a boost of vitamins and dress it up in Halloween characters. This way, you get to feed your kids something healthy while they get to tell friends how cool mom or daddy is!

I sat on this project for a few days, searched the web for ideas and recipes children would enjoy eating. After trying a couple of different combinations, I settled on fruits, a sweet kale salad, and a peanut butter, strawberry and honey monster sandwich. Sounds too healthy for kids to like? Maybe, but the simple sweet flavors will win them over!

I also kept your busy schedule in mind – this healthy Halloween school lunch only takes 15-20 minutes to put together. Ready? Let’s get started!

For those who are wondering about the glass food storage in the pictures – I got them on Amazon, here. Now bear in mind that these are glass food storage and not plastic, which means they are considerably heavier to carry. But since I’ve been making a conscious effort to stop using plastic bags and lowering my carbon footprint, I’m also trying to steer clear of plastic made products.

Kale Salads Are Not For Kids

This one is!

The reason I chose kale is because you can dress up the salad the night before and not have to worry about it in the morning. It’s ready to go, plus, you too can take it to work because it’s absolutely scrumptious!

I’m keeping it very simple; carrots shaped like mini pumpkins, white cheese shaped like ghosts (cheddar or parmesan cheese), black beans and shredded kale. The dressing is a mix of olive oil, lemon juice and maple syrup.

Citrus For Pumpkin

This is so simple yet so adorable! I peeled a mandarin orange (or you can use a tangerine or an orange) for a pumpkin and cut kiwi into strips. The kiwi strips are made to look like squiggly green worms or grass.

Finally, I cut a small piece of kiwi to act as the stem for the pumpkin.

Monster Sandwich

Again, very easy!

I used two slices of whole grain bread and cut off the crust on both slices. I then cut a zig zag pattern across the center of each slice and spread a layer of natural creamy peanut butter and raw organic honey on all four zig zag pieces. This prevents the bread from going soggy once I add the strawberries. Top with a few slices of strawberries and close the sandwich. Place two strawberry slices on top of the sandwich with two dark chocolate chips – to make eyes.

That’s it, lunch is ready to serve!

Other healthy kid friendly recipes:

• Baked and stuffed zucchini boats
• Peanut butter protein balls
• Barbecue pulled jackfruit sandwiches
• Tuna and sesame omusubi (rice balls)
• Okonomiyaki style omelet

Did you like this Healthy Halloween School Lunch Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Healthy Halloween School Lunch

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Introduce your kids to healthy meals by making them fun to eat, like this easy Halloween school lunch!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 school lunch
• Category: Lunch
• Cuisine: American

Ingredients

Ghosts and pumpkins kale salad

• 3/4 cup kale (shredded)
• 1 large carrot (it’s easier to carve the carrot if it’s bigger, but you will only need a small piece)
• white cheddar or parmesan cheese
• 3 tablespoons canned black beans (rinsed and drained)

salad dressing

• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon 100% pure maple syrup
• salt and pepper (to taste)

Green worms and pumpkin

• 1 mandarin, tangerine or small orange (peeled)
• 1 kiwi (peeled and sliced into thin strips)

Monter sandwich

• 2 slices whole wheat or whole grain bread
• raw organic honey
• natural creamy peanut butter
• 2 strawberries (thinly sliced)
• 2 dark chocolate chips

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Instructions

Ghosts and pumpkins kale salad

1. Add shredded kale to a mixing bowl.
2. Put all the ingredients for the dressing in a container and close with a lid. Shake vigorously and pour over the shredded kale. Toss well and add to one of the smaller compartments of the lunch box. Add black beans and set aside.
3. I recommend waiting until the next day to add the remaining ingredients.

Green worms and pumpkin

1. Place the kiwi strips in one of the smaller compartments of the lunch box and add mandarin orange. Top the mandarin with a small piece of kiwi. This will be the stem for the pumpkin.

Monster sandwich

1. Cut the crusts off both slices of bread.
2. Using a paring knife (a pointed steak knife also works), cut a zig zag pattern across both slices of bread, widthwise.
3. Spread honey and peanut butter on all four pieces of bread.
   Top 2 pieces with sliced strawberries and close the sandwich with the remaining 2 pieces. Add the sandwich to the largest compartment and make the eyes of the monster by laying 2 slices of strawberries topped with 2 dark chocolate chips.

Keywords: recipe, kid friendly, Halloween, snack, sandwich

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Healthy Halloween School Lunch
Pickled Plum.

Skip the meat, extra fat and calories with a dreamy vegan barbecue “pulled pork” sandwich. This smoky, sweet and tangy sandwich is proof that plant based food can be just as delicious as the real thing!

Who knew jackfruit would taste as good as pulled pork when served on a bun with coleslaw and barbecue sauce. My mind is blown.

The best part about these jackfruit pulled pork sandwiches? For one, it’s vegan which mean it’s cruelty free – which is always more enjoyable if you ask me. For two, it’s much lower in fat and calories which means you get to have more, minus the guilt.

Just take a look at how much healthier pulled jackfruit with barbecue sauce is compared to the real thing:

1 cup pulled pork with barbecue sauce -> 417 calories, 11 grams fat

1 cup pulled jackfruit with barbecue sauce -> 150 calories, 0 grams fat

If you are thinking “okay, so it’s a lot healthier but seriously – there’s no way this tastes as good as the real sandwich!” Um, yes it does and that’s why you have to try it because your mind will also be blown! I thought for sure there would be a pretty big difference in texture and flavor but it turns out it’s so minimal it doesn’t matter.

I forget I’m eating jackfruit whenever I make these vegan pulled pork sandwiches, I’m not kidding. The texture isn’t chewy like shredded pork but everything else is the same, without the fat and added calories. Now, how can anyone say no to that!

The hardest part about making these jackfruit pulled pork Sandwiches is finding canned young jackfruit. Canned jackfruit isn’t sold in your average supermarket but really, it’s not that difficult to find. You will need to visit an Asian supermarket or buy it online. Make sure you get jackfruit in water – not in brine or syrup – since you want the meat to be unflavored.

Making the sandwiches is super easy; all you need to do is mix a few spices together and cook the shredded jackfruit with barbecue sauce (I use Stubb’s Spicy BBQ Sauce) for about 15 minutes. While the jackfruit is cooking, make a 5 minute coleslaw and finally, dump all that goodness on hamburger buns. SO GOOD!

What is jackfruit?

Jackfruit is a tropical fruit mainly found in South India (it’s the national fruit of Bangladesh). It’s the largest tree-borne fruit that can weigh up to 80  pounds! Its exterior looks medieval with its spiny shell and greenish yellow color. The jackfruit is made of hundreds of thousands of different flowers and it’s the fleshy petals that we eat. It’s an excellent source of fiber, calcium and potassium. It’s also high in protein, vitamin B1 and C.

Can I use fresh jackfruit for this recipe?

Unfortunately no. My first attempt was with fresh, mature jackfruit and it was so sweet I ended up eating the fruit on its own. It was also impossible to shred and was stickier than honey! Fresh jackfruit is absolutely delicious but should be eaten as a fruit – just like that or with some ice cream or yogurt.

You can make this jackfruit pulled pork sandwich ahead of time by keeping the cooked barbecue jackfruit and coleslaw in separate glass containers (I’m on a quest to stop using plastic bags and containers these days ) It should keep for 4-5 days, stored in the fridge.

Other yummy plant based recipes:

• Cantaloupe smoothie
• Guasacaca
• Spicy vegan sichuan noodles
• Edamame quinoa salad
• Soy and sesame edamame

Did you like this Vegan Barbecue “Pulled Pork” Sandwich Recipe? Are there changes you made that you would like to share?

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Vegan Barbecue “Pulled Pork” Sandwich

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★★★★★

5 from 1 review

This barbecue vegan pulled jackfruit sandwich is beyond amazing. So good that your meat eating guests won’t even notice they are eating jackfruit!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches
• Category: Sandwiches
• Method: Pan frying
• Cuisine: American

Ingredients

• 2 20-ounce can jackfruit in water (drained and patted dry)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 3/4 cup barbecue sauce (I like smoky or spicy)
• 4–6 burger buns

Coleslaw:

• 2 cup coleslaw premix
• 1/3 cup vegenaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon 100% pure maple syrup
• salt and pepper

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Instructions

1. Put all the ingredients for the coleslaw in a bowl and toss. Set aside.
2. Either cut the hard end of the jackfruit (the tough part that doesn’t shred) or press it until it flattens and becomes easy to pull apart. Shred the remaining part using your fingers.
3. Add shredded jackfruit to a bowl and toss with paprika, chili powder, turmeric and salt.
4. In a large pan over medium high heat, add oil and jackfruit. Cook for 3 minutes.
5. Add barbecue sauce along with 2 tablespoons water and stir. Lower heat, cover and simmer for 15 minutes – stirring every 5 minutes to prevent the sauce from burning.
6. Warm up burger buns and top with jackfruit and coleslaw. Add more barbecue sauce if needed.
   Serve.

Notes

To eat later or for leftovers: store the vegan barbecue jackfruit in an airtight storage container, and refrigerate for up to 7 days.

Nutrition

• Serving Size: 0
• Calories: 465
• Sugar: 0
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0

Keywords: recipe, lunch, brunch, snack, vegan, plant based, meatless, vegetarian

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Vegan Barbecue “Pulled Pork” Sandwich
Pickled Plum.

There is nothing boring about this veggie sandwich! Work your way through layers and layers of bold flavors in this California veggie sandwich with pickled carrots, mashed avocado, lemony goat cheese spread, cucumbers, sprouts and baby spinach. This picnic favorite is a powerhouse of health and tastes like a sunny day in L.A!

California Veggie Sandwich

I fell in love with the California veggie sandwich from the moment I saw a picture of it in Bon Appetit magazine. Look at that beauty! So colorful and tall and with ingredients that scream healthy for the mind and body. I found myself staring at the picture and going back to it over and over until I finally decided to make it – and disappoint it did not!

This sandwich has it all; it’s crunchy, light, creamy, tart, sweet and nutty. I could have it every day because it feels so good to eat, plus, I’m doing my body a favor by injecting it with so many wholesome ingredients.

There are three steps to making this California veggie sandwich:

1. Making the pickles which is really easy. All you have to do is chop a carrot and a shallot, pour a hot mixture of brown sugar, salt and apple cider vinegar on top and wait until it cools down.
2. Make the goat cheese spread – again, very easy. Whisk in a little lemon juice, yogurt, olive oil and goat cheese in a bowl until the texture is smooth.
3. Putting the Cali-wich together and enjoying the crap out of it.

The pickles can be made ahead of time and will keep refrigerated for up to a month. I make a jar of them and put them on everything from sandwiches to salads to even Japanese curries. They come in really handy whenever I’m looking to add an extra layer of flavor to my dishes. Great condiment to have in my fridge, I highly recommend you do the same!

You know I’m all for eating healthy, but I also eat for pleasure. I always look for the right balance between tasty, enjoyable and nutritious. If I find a dish that has the trifecta, I add it to my menu and put it in heavy rotation. This sandwich made the list – it’s the kind of spa food I can eat daily and with plenty of gusto!

I also got a little naughty once and added a couple of slices of bacon and an egg. The whole thing was almost too good to eat. I savored every bite and every layer slowly until there was nothing left on my plate. I can see myself repeating this offense in the foreseeable future but for now, let’s stick to the original recipe.

The whole point of the California veggie sandwich is that it’s light, made with all veggies and really good for the waistline. So go ahead, make it for lunch today or tomorrow and you can think about baconizing it later

Other all veggie recipes:

• Vegetarian chili
• Japchae (Korean glass noodles)
• Char siu style roasted eggplant
• Hearty farro salad
• Grilled corn on the cob with tomatillo dressing

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California Veggie Sandwich

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★★★★★

5 from 1 review

Get all your vitamins in one delicious sandwich!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Cuisine: American

Ingredients

For the pickles:

• 3/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 1/2 tablespoon kosher salt
• 1 carrot (peeled and julienned)
• 1 shallot (thinly sliced)

For the dressing:

• 2 tablespoons Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 ounces goat cheese
• 1 tablespoon extra virgin olive oil

For the sandwich:

• 1 avocado (mashed)
• 1/2 English cucumber (thinly sliced on the bias)
• 1/2 cup baby spinach or microgreens
• 1/2 cup alfalfa sprouts
• 4 slices multi grain bread

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Instructions

1. Put sliced carrots and shallots in a bowl and set aside.
2. Put apple cider vinegar, brown sugar and salt in a pot and heat until sugar has dissolved. Turn the heat off and pour the liquid over the carrots and shallots. Let cool to room temperature and drain.
3. Put all the ingredients for the dressing in a bowl, break the goat cheese and mix well. Season with salt and pepper and set aside.

Putting the sandwich together:

1. Grab 2 slices of bread and spread a generous amount of goat cheese mixture on both slices.
2. Top with pickled carrots and shallots, a layer of baby spinach and alfalfa sprouts.
3. Spread mashed avocado on the remaining two slices of bread and lay each slice on top of each sandwich. Serve immediately.

Nutrition

• Serving Size:
• Calories: 548
• Sugar: 12.9 g
• Sodium: 505.3 mg
• Fat: 29.2 g
• Saturated Fat: 8.6 g
• Carbohydrates: 54.4 g
• Fiber: 15 g
• Protein: 21.9 g
• Cholesterol: 15.4 mg

Keywords: recipe, lunch, healthy, snack, vegetarian

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California Veggie Sandwich
Pickled Plum.

This Monte Cristo Sandwich Recipe delivers on the gooey, savory perfection of grilled cheese and the sweetness of French Toast. Ready in 10 minutes from start to finish!

Monte Cristo Sandwich Recipe

It was one of those mornings that I woke up just happy to be alive! The sun was beaming down and a cool summer breeze floated through the open windows.

My kitty was so happy to see me that I was smothered in purrs and furry headbutts for a full fifteen minutes. When I made coffee that morning, it smelled like a barista was working double time in a fancy café for my dose of caffeine. As soon as the grumbling in my tummy reminded me it was time for breakfast, I knew I had to prepare a special feast for such a magical morning.

Luckily, I didn’t even have to dig too deep in the pantry and fridge to make this Monte Cristo sandwich recipe. The ingredients are super common.

However, put those ingredients together and the taste is anything but common!

Consider this Monte Cristo sandwich a mashup of two great things. No, not The Beatles and Jay Z. That’s The Grey Album, silly!

This mashup is one part savory Croque Monsieur (a broiled or pan-fried ham and cheese sandwich), and one part sweet, decadent French toast.

Instead of using ham in my Monte Cristo sandwich, I used the sliced turkey that was already in the refrigerator that day. To my surprise, I actually preferred the taste of the turkey to the original protein. Mixed with creamy melted Gouda cheese and a bit of Dijon mustard and mayo, turkey just seemed more complimentary to the overall flavor.

After a dip in a couple of beaten eggs (that you’d normally associate with French toast), and a few minutes in a frying pan, I was ready to add the, arguably, most important ingredient of all!

Many times you’ll find Monte Cristo sandwich recipes calling for jam, preserves or powdered sugar to be added just before serving. However, my Quebecois roots demand an altogether more Canadian finishing ingredient.

Yep – you guessed it… maple syrup!

I find that real maple syrup adds a sweetness that doesn’t overpower or detract from the savory elements. Plus, since the bread on this Monte Cristo sandwich is prepared like French toast, syrup is totally a fitting topper.

Actually, I’ve tried this recipe with both maple syrup and honey, and they’re both great.

Your choice!

On that glorious summer morning I kept an eye on Ben, who sometimes isn’t the hugest fan of mixing savory with sweet, as he took his first bite. His ear-to-ear smile told me that this was a successful mixture indeed.

Full disclosure: he ate two sandwiches.

Therefore, this Monte Cristo sandwich is now in the steady rotation for our Saturday day-off brunches. We love it!

What about you… What’s your favorite food mashup? I’d love to hear about it in the comments!

Other simple, delicious sandwich recipes:

• Chicken Banh Mi Sandwich Recipe
• Healthy Chicken Salad Sandwich Recipe
• Chicken Cordon Bleu Sandwich
• Sriracha Quesadillas
• Finger Sandwiches With Wasabi Mayo

Did you like this Monte Cristo Sandwich Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Monte Cristo Sandwich Recipe

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★★★★★

5 from 2 reviews

This Monte Cristo Sandwich Recipe delivers on the gooey, savory perfection of grilled cheese and the sweetness of French Toast. Ready in 10 minutes from start to finish!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Cuisine: French

Ingredients

• 2 large eggs
• pinch salt and pepper
• 4 slices whole grain bread (thickness of regular sliced bread)
• 2 tablespoons creamy dijon mustard
• 2 tablespoons light mayonnaise
• 6 slices turkey (or ham)
• 4 slices Gouda or Gruyere cheese
• additional salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• Maple syrup (for topping)

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Instructions

1. Whisk eggs in a shallow dish big enough to fit the bread. Season with a little salt and pepper and set aside.
2. Assemble sandwiches: evenly spread mustard, mayonnaise, turkey and cheese and close each sandwich.
3. In a pan over medium high heat, add butter and extra virgin olive oil.
4. Dip each sandwich in the egg mixture and add to the pan. Cook on each side for 2-3 minutes, or until sandwiches are golden brown and cheese has melted.
5. Transfer to a plate, season with salt and pepper and serve topped with maple syrup or honey.

Notes

This Monte Cristo Sandwich Recipe is:
High in calcium
High in vitamin B6

Nutrition

• Serving Size: 1 sandwich
• Calories: 717
• Sugar: 7 g
• Sodium: 1257.8 mg
• Fat: 47.8 g
• Saturated Fat: 18.7 g
• Carbohydrates: 29.1 g
• Fiber: 2.8 g
• Protein: 39.5 g
• Cholesterol: 316.8 mg

Keywords: recipe, main, lunch, snack

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Monte Cristo Sandwich Recipe
Pickled Plum.

What is Banh Mi?

Well, banh mi literally translates into ‘bread’ – but normally references a sandwich served on a flaky, fresh French style baguette. Instead of relying solely on wheat flour, the Vietnamese version of the baguette will usually use wheat and rice flour. This results in a lighter, crispier crust and an airier texture to the bread.

The fillings differ from preparation to preparation, however most classic banh mi sandwich recipes will have pate, a cold cut like thin sliced ham and maybe spiced ground meat or pork belly for good measure.

What is ubiquitous in a banh mi sandwich is the use of vinegary and sweet pickled carrots and daikon radish – along with fresh cilantro, cucumber and (optional) fresh jalapeños.

It is also quite common to use mayonnaise and a chili sauce like sriracha in your banh mi sandwich. It is truly a mash up of ingredients endemic to France and Vietnam, used in harmony to create something spectacular.

A Healthier Chicken Banh Mi Sandwich

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Chicken Banh Mi Sandwich Recipe

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★★★★★

5 from 1 review

Make your own Vietnamese sandwiches at home! This is an Easy Chicken Banh Mi Sandwich Recipe your family will love!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2 people
• Category: Sandwich
• Cuisine: Vietnamese

Ingredients

• 1/2 pound boneless chicken breast (cut into thin slices)
• 1 jalapeno (thinly sliced)
• 1 English cucumber (cut into strips)
• 2 small shallots (finely chopped)
• 1 clove garlic (finely chopped)
• 2 tablespoons vegetable oil
• juice of 1 lime
• 3 tablespoons fish sauce
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 baguette
• mayonnaise
• sriracha sauce
• handful cilantro

For the pickled carrots and daikon:

• 1/2 cup carrots (cut into thin strips)
• 1/2 cup daikon (peeled and cut into thin strips)
• 1/4 cup warm water
• 3 tablespoons rice vinegar
• 1/4 teaspoon salt
• 3 teaspoons sugar

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Instructions

1. Put carrots, daikon and ingredients for the pickling into a bowl. Stir well and set aside for 15-20 minutes.
2. In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal. Massage well and refrigerate for at least an hour.
3. Preheat oven to 350 degrees.
4. Section the baguette into sandwich size portions, put in a cooking tray and toast for a few minutes (just so there is a bit of a crunchy texture). In a pan over medium/high heat, add chicken and shallots and cook until well done. Throw the pickling juice away and squeeze excess liquid from the carrots.
5. Assemble banh mi and eat immediately.

Notes

These ingredients are just suggestions. Get creative and add your own spin to this Chicken Banh Mi Recipe! You can refrigerate the ingredients separately for 3-5 days.

* I use Red Boat fish sauce because it’s 100% pure and is Gluten Free

Nutrition

• Serving Size:
• Calories: 707
• Sugar: 8.6 g
• Sodium: 4016.3 mg
• Fat: 14.1 g
• Saturated Fat: 3.9 g
• Carbohydrates: 16 g
• Fiber: 2.2 g
• Protein: 27.3 g
• Cholesterol: 89.8 mg

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Other Yummy Sandwiches:

Chicken Banh Mi Sandwich Recipe
Pickled Plum.