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Sandwich Artist

It's that time of year when it's just too hot to cook. Add to that the fact that the air conditioning in my house has been having issues this summer, and I'm doing well to spend more than 10 minutes a day in the kitchen. So lately, I've been eating a lot of sandwiches and wraps. There's only so many days in a row though, that I can eat turkey, lettuce and tomato... so, I've tried to be a little adventurous. 

I first started by using hummus as a sandwich spread. One of my favorites lately has been olive hummus on flatbread with just vegetables, usually cucumbers, green and red bell peppers, red onion and grape tomatoes. Sometimes I'll add a little baked chicken, but as a wrap, it works well either way.

Then I discovered a suggestion in a magazine for roasted red peppers, feta cheese and spinach as a wrap. There's a whole lot of flavor in just those few ingredients. And speaking of less is more, try avocado slices and goat cheese in a pita. 

My next sandwich experiment will be an attempt to replicate the Artichoke and Spinach sandwich from Angeli on Decatur or, as I called it on my last trip to the French Quarter, "The Best Sandwich I've Ever Eaten in My Entire Life." I'll probably have to do a little more research though. (P.S. I recommend researching with a side of pasta salad.)