Sandwiches are often overlooked as dinner options, but they have much to offer beyond the midday meal. They’re quick, appealing and open to many variations. Paired with well-seasoned spreads and toppings, they’re a clever way to parlay leftovers into an original meal.
Here, grilled lamb joins Middle Eastern eggplant spread, crisp vegetables and tangy feta cheese atop warm rounds of pita bread. A simple homemade soup, constructed from convenience items, adds a fresh, hearty note. And for a sweet finish, enjoy a rich topping for ice cream or frozen yogurt that can be made in minutes.
Spiced potato and pepper soup
Open-face lamb sandwiches with eggplant spread
Honeyed pine nut sauce with vanilla ice cream
Iced tea or beer
OPEN-FACE LAMB SANDWICHES WITH EGGPLANT SPREAD
Preparation time: 10 minutes
Yield: 4 servings
Use leftover lamb, or any leftover grilled meat such as chicken or beef, for this simple sandwich. To further ease preparation, select cut vegetables from the salad bar.
4 pita breads
1/4 cup baba ghanoush (roasted eggplant dip), see note
Ground red pepper
4 to 8 large leaves Boston lettuce
8 ounces lean roasted lamb
4 slices red onion
1/2 cup diced cucumber
1 1/2 ounces crumbled feta cheese
Fresh mint leaves, if available
1. Toast pita breads in toaster oven or place each one over gas flame, turning once, until heated through and slightly browned at edges.
2. Spread each pita round with 1 tablespoon baba ghanoush; sprinkle lightly with red pepper. Top with lettuce leaves to cover. Arrange lamb, onion and cucumber. Sprinkle with feta and several mint leaves, if using.
Note: Baba ghanoush can be found in the deli section of most supermarkets and specialty stores.
Nutrition information per serving:
Calories ………… 320 Fat ………… 8 g Saturated fat .. 3.6 g
% calories from fat .. 23 Cholesterol .. 45 mg Sodium …….. 520 mg
Carbohydrates …… 41 g Protein ……. 20 g Fiber ………. 2.2 g
SPICED HONEY AND PINE NUT SAUCE
Preparation time: 10 minutes
Cooking time: 7 minutes
Yield: 1 cup
1/2 cup honey
1/2 teaspoon cinnamon
Pinch each: grated nutmeg, ground cloves
5 tablespoons unsalted butter
2 teaspoons fresh lemon juice
3/4 cup pine nuts
Coffee or vanilla frozen yogurt or ice cream
1. Put honey, cinnamon, nutmeg and cloves in heavy, 1 1/2-quart saucepan. Heat to boil; cook until honey deepens in color, 5 to 7 minutes.
2. Add butter, lemon juice and pine nuts, stirring until butter melts. Remove from heat. Serve hot over yogurt or ice cream.
Nutrition information per 2 tablespoons:
Calories ………… 200 Fat ………… 14 g Saturated fat .. 5.5 g
% calories from fat .. 61 Cholesterol … 20 mg Sodium ………. 2 mg
Carbohydrates …… 20 g Protein ……. 3.3 g Fiber ………. 0.7 g
SPICED POTATO AND PEPPER SOUP
Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: Eight (1-cup) servings
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small onion, chopped
1 package (20 ounces) frozen new potato wedges, thawed
1 roasted red bell pepper, see note
3 cans (16 ounces) reduced-sodium chicken broth
1/4 cup cilantro leaves
1 carton (8 ounces) plain low-fat yogurt
Salt, ground red pepper to taste
1. Heat oil in medium saucepan over medium-high heat. Add cumin and coriander, stirring to combine. Add onion; cook, stirring often, until begins to soften, 3 to 4 minutes.
2. Add potatoes, roasted pepper and 5 cups of the broth. Cover; heat to boil. Reduce heat; simmer until potatoes are tender, 12 to 15 minutes. Add cilantro.
3. Pour half of soup into blender or food processor container; puree until smooth. Pour into large bowl. Repeat with remaining soup. Thin with additional broth as necessary. Stir in yogurt. Add salt and ground red pepper. Serve hot.
Note: To save the time required to roast and peel a red pepper, we used the kind sold in jars.
Nutrition information per serving:
Calories ………. 95 Fat …….. 2.2 g Sat. fat …… 0.5 g
% cal. from fat … 21 Chol. ……. 2 mg Sodium ……. 490 mg
Carb. ……….. 13 g Protein …. 5.7 g Fiber ……… 1.5 g
