Sandwiches for breakfast?
Why not?! They’re easy to prepare and they fill you up. That sounds good to me, especially in the summer when you want to get out of the kitchen quickly and get on with your life.
They’re good for brunch too. Note that if you have sleepover company during the summer, which I do, often, so I am always looking for food that’s easy but a little different too.
You can carry some sandwiches around, to eat on your terrace or at a picnic area or playground. (Remember that sandwiches were invented for convenience, by a gambler who wanted to eat and play at the gaming tables at the same time).
And they’re an especially good way to use up leftovers, which is a particular thing for me. I hate to throw food out (ask my kids, who would often make fun of the little packages of this and that in my fridge. In fact, they still do that, come to think of it.)
Here’s one, a riff on the old Tuna Melt. It’s not the tote-around kind of sandwich, but is a terrific, nutritious and satisfying sandwich for late breakfast or brunch. Or even dinner. And it finishes up that little bit of salmon from yesterday’s dinner. And the small amount of extra mozzarella cheese. And the English muffins you’ve had in the freezer for a while.
Salmon Zucchini Melts with Dill Butter
2 English muffins (or 2 slices whole wheat bread)
1-1/2 tablespoons butter, slightly softened
1-1/2 tablespoons chopped fresh dill
8 slices zucchini
4 slices tomato
4 ounces cooked salmon
1/2 cup shredded mozzarella cheese
4 teaspoons grated Parmesan cheese
Heat the oven or toaster oven to 400 degrees. Lightly toast the bread and spread each piece with equal amounts of butter. Sprinkle the dill on top. Place the slices on a baking sheet. Layer 2 slices of zucchini and one slice of tomato on top. Cut the salmon into small chunks and place on top of the tomato. Scatter the mozzarella cheese over the fish. Finally, sprinkle with Parmesan. Bake the sandwiches for 5-6 minutes or until the cheese is hot and bubbly.
Makes 2 sandwiches