At this time of year, the energy switches from laid-back, long days of summer into tightly packed schedules for the fall. For the kids (and adults), it’s back to school time. Maybe, it’s back to work after returning from a relaxing vacation. It’s about organizing and preparing for the future, including packing healthy lunches.
Impress new friends, fellow classmates or co-workers with these open-faced sandwiches. They’re different from the typical mayonnaise slathered white bread with mystery deli meat and process cheese. These are two Mediterranean-inspired sandwiches with healthy, farmer’s market fresh ingredients on top of whole-grain bread warmly brought from a bakery. One is generously smeared with ricotta cheese. The other is made with lemon hummus. Both use roast eggplants that packs well in wrapped sandwiches for lunch. The ricotta version is topped with sweet, medium-sized shrimp. Buy them raw to boil for at most three minutes, or save time by purchasing a bag of frozen, pre-cooked shrimp. Super thin honey turkey meat from a health food replaces the shrimp in the hummus version. Feta cheese and sliced plum tomatoes placed on top of the hummus balances the flavor with a tender, end of the summer kiss of goodbye sweetness. Instead of using classic iceberg lettuce, try experimenting with other varieties of greens such as fresh whole basil, buttery Boston lettuce and peppery baby arugula.
Keep it light by drizzling the sandwiches with olive oil, balsamic vinegar, fresh black pepper and sea salt.
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