Who doesn't love a sandwich? That Earl of Sandwich sure did know what he was doing! But if you are anything like me, I just can't bring myself to slap deli meat on processed white bread and enjoy it. So, I've developed a couple of sandwiches I think you might enjoy. Hopefully some of these up your lunchbox game!

Chicken Piccata Burger

Serves 4

Ingredients:

For burger:

1 pound ground chicken

2 large garlic cloves, minced (see the best way how here)

2 Tablespoons capers, rinsed

1-2 tablespoons neutral oil, such as avocado, canola, or vegetable

Kosher salt and freshly ground black pepper, to taste

For lemon mayonnaise:

6 tablespoons mayonnaise

Zest of 1 lemon

Juice of 1/2 lemon (this may help)

Kosher salt and freshly ground black pepper, to taste

For serving:

4 hamburger buns (I like brioche buns here), toasted

Procedure:

Make burgers:

Gently mix together all burger ingredients except oil. Season with salt and pepper. Form in to 4 patties and make a small indent in the center of each patty with your thumb to ensure even cooking.

Heat medium skillet over medium heat. When skillet is hot, add oil (1 tablespoon for non-stick pans, 2 for stainless steel). Cook burgers until they have reached an internal temperature of 165 degrees Fahrenheit, about 5 minutes per side.

Make mayonnaise:

While burgers are cooking, mix together mayonnaise, lemon zest, and juice. Season with salt and pepper and set aside.

Assemble burgers:

Spread mayonnaise on bottom bun for each burger and place cooked chicken burger on top. Top with additional mayonnaise mixture if desired. Serve immediately.

Tzatziki Chicken Salad Pita Pockets

Serves 2

Ingredients:

For the chicken salad:

1 teaspoon minced fresh dill (see the best way how here)

1 tablespoon minced fresh mint

1 teaspoon finely sliced chives (see a trick here)

1/2 hothouse cucumber, grated

1/2 cup diced tomatoes (or quartered cherry tomatoes)

Zest of one small lemon

1 1/2 cups shredded cooked chicken

1 large garlic clove, made into a paste 

3/4 cup Greek yogurt

Kosher salt and freshly ground black pepper, to taste

For serving:

2 pita, cut in half to create 4 “pockets”

1 hothouse cucumber, sliced

Procedure:

In a medium sized bowl, mix all chicken salad ingredients together and season with salt and pepper.

If desired, slightly warm pita pockets. Place sliced cucumbers along the bottom sides of the pita pockets. Fill with chicken salad and serve immediately.

Banh Mi

Serves 4

Ingredients:

For the pickles:

1 cup unseasoned rice vinegar

1 cup water

1/4 cup granulated sugar

2 teaspoons kosher salt

1 large carrot, peeled and spiralized or cut into thin sticks

1, 3-4” piece daikon radish, peeled and spiralized or cut into thin sticks

For the mushroom “pate”:

1 tablespoon neutral oil, such as avocado, canola, or vegetable

2 1/2 cups chopped mushrooms such as maitake, cremini, etc.

2 large garlic cloves, sliced thinly

Kosher salt and freshly ground black pepper, to taste

For the tofu:

1 package extra firm tofu, pressed and cut in to slices or cubes

1/2 cup cornstarch, or as needed

Canola oil (or other neutral oil), for frying

Kosher salt and freshly ground black pepper, to taste

For assembly:

4 French rolls

Mayonnaise

Soy Sauce

Cilantro leaves

Sliced jalapenos or other chiles

Procedure:

Make the pickles:

Heat vinegar, water, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt are dissolved. Pour mixture over vegetables and set aside (can be refrigerated in an air-tight container for up to one month).

Make the mushroom pate:

Heat a medium skillet over medium heat. When hot, add oil. When oil is hot, add mushrooms and season with salt. Cook, stirring occasionally, until mushrooms have released their water, approximately 5 minutes. Add garlic and cook until softened and very fragrant, about 1-2 minutes longer. Remove from heat.

Scrape mixture into a small food processor or blender. Process until smooth. Adjust seasoning with salt and pepper.

Make fried tofu:

Pour about 1” of oil into wok or other deep pot and place on medium heat.

Season tofu with salt and pepper. When oil is hot, dip seasoned tofu in cornstarch and place in oil in batches. Fry until starting to turn golden brown. Drain on a rack set over a baking sheet and season immediately with a little salt. (See this setup and the explanation of why here).

Assemble sandwiches:

Spread a little mayonnaise on the insides of the rolls. Sprinkle a little soy sauce over the mayonnaise. Then spread a thin layer of mushroom mixture on both sides of roll. Place tofu on top of mushroom mixture, followed by pickles, cilantro, and jalapenos. Serve immediately.

Open-Faced Mediterranean Tuna Melt

Serves 2

Ingredients:

1 can tuna packed in water, drained

2 tablespoons finely diced sun-dried tomatoes

2 tablespoons chiffonade of basil

1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)

1/4 teaspoon minced fresh rosemary (or 1/8 teaspoon dried, crumbled)

1 1/2 tablespoon finely diced celery

1/8 teaspoon garlic powder

3 tablespoons extra virgin olive oil

2 large slices sourdough bread, lightly toasted

1/2 cup shredded mozzarella

2 tablespoons freshly shredded Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven or toaster oven broiler.

Mix tuna, tomatoes, herbs, celery, garlic powder, and olive oil in a small bowl. Season with salt and pepper.

Lay bread on a parchment or silicone baking mat-lined sheet tray. Divide tuna mixture evenly between the two pieces of bread. Top each slice with 1/4 cup mozzarella, followed by 1 tablespoon Parmesan per slice. Place sandwiches under the broiler until cheese is melted and slightly browned on top. Serve immediately.

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