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Add lettuce and tomatoes to make this more of an authentic sandwich. This is also a great dish to start introducing to kids, since it is familiar to the basic chicken sandwich, but will start to build their palate.

 

SERVES: 4

 

INGREDIENTS:

1 cup buttermilk

2 teaspoons black pepper

2 teaspoons salt, or to taste all-purpose flour, as needed

1 pound of cod or other fish fillet – cut into 4 palm size pieces

4 tablespoons vegetable oil

4 slices of American cheese

4 bread buns

4 tablespoons of tartar sauce

 

INSTRUCTIONS:

 

In a bowl mix the buttermilk with salt and pepper. Add the flour to a plate.

 

Dip the fish in buttermilk, then roll in flour, coating both sides. Shake off the excess flour from fish.

Posted by: / July 13, 2010 / No Comments

 

Another one of my favorite lunch time sandwiches…

 

Although my first pick is usually the shrimp salad sandwich, I sometimes get this tuna salad to add some variety to my lunch hour during the work week. I sometimes also make this sandwich for dinner after hitting the gym. This sandwich is a great source of protein.

 

SERVES: 2

 

INGREDIENTS:

4 slices of your favorite bread (or 2 sheets of your favorite wrap)

½ pound of tuna (canned or freshly cooked)

1 celery stalk, chopped

¼ red onion, chopped

½ cup mayonnaise

Posted by: / July 12, 2010 / No Comments

 

This is one of my favorite sandwiches that I have for lunch, very often. I usually ordered this sandwich on lightly toasted whole wheat bread. Hits the spot every time.

 

SERVES: 2

 

INGREDIENTS:

4 slices of your favorite bread

½ pound of small shrimp (cleaned and deveined)

1 celery stalk, chopped

½ cup mayonnaise

2 tablespoons freshly squeezed lemon juice

1 cup of shredded lettuce

4 slices of tomatoes

 

INSTRUCTIONS:

 

Boil water in a large pot, then add the shrimp and cook for 3 to 4 minutes. Drain the shrimp and let it cool.

Posted by: / June 30, 2010 / No Comments
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