Some folks welcome the routine that back to school generates, not just for the kids, but for adults as well.
As parents again step into the school lunch-making routine, I look forward to my own annual upgrade of take-to-work lunches. This year, my inspiration stems from a summertime visit to The Great Northern Food Hall in New York City's Grand Central Terminal. Amazing rye bread and a stunning selection of smorrebrod propelled me into my own kitchen.
Smorrebrod, literally butter and bread, an open-face sandwich tradition from Denmark, deserves attention. One slice of bread with brilliant toppings just works _ especially in an era when many of us are reducing our bread consumption.
The smorrebrod in the Northern Food Hall are made on moist, dense, slightly sweet whole-grain rye bread spread with an incredible butter. At home, I look for super-dense whole grain rye or pumpernickel bread. Then I buy the best butter I can afford _ these days there are butter choices everywhere _ Kerrygold Irish butter never disappoints. I like unsalted butter, but use salted if that's your thing. The butter does more than add flavor and calories _ it acts like a moisture barrier between the bread and the topping, effectively preventing soggy bread.
There's no doubt that the artful arrangement of toppings on the buttered bread makes them irresistible. At home, I select top quality meats and cheese, cooked fish, interesting vegetables and crunchy fruit. I also make rich protein salads, like the salmon salad and the egg salad that follow. They hold up well in the refrigerator for most of the workweek. Then I add contrasting textural components just before serving.
True, closed sandwiches are easier to transport (so feel free to add a top layer of bread). When serving them open face, offer a knife and fork, and spend time on some garnishes. Fresh herbs, sliced small tomatoes and shavings of carrot make easy garnishes. So do slices of pickle or radish.
To pack, consider investing in reusable, attractive to-go containers. Separate compartments prove ideal for toting moist fillings, such as egg salad, apart from the bread and lettuce.
I'm so pleased that deviled eggs are back in style _ they never left our family. Now, jazzy gourmet versions are offered at all manner of restaurants. I season mayonnaise with a spoonful of dry mustard for zing and capers to help cut richness. For lunch, I skip the fuss of spooning filling into cooked whites and simply chop the eggs and mix everything together. Serve this combination open face on buttered hearty rye. Or tuck it into a ciabatta roll with peppery fresh watercress or baby arugula.
The salmon salad proves super flexible. Thanks to a tangy dairy base, most any cooked or smoked salmon works well. Canned salmon is a fast option, as is canned tuna or shredded cooked chicken.
For those forgoing bread (it's my kryptonite), I must say that both the salmon mixture and the deviled egg salad taste great tucked into romaine lettuce leaves or spread on Belgian endive spears.
To round out my take-along lunch, I make another traditional recipe: Gazpacho _ Spain's cold, refreshing soup usually reliant upon tomatoes. For variety, I use herbs and cucumber for a green gazpacho that enlivens any day. Make the vegetable base in advance, and then blend in avocado for a creamy texture. The soup keeps in the refrigerator for a few days; I pack it in jars with tight-fitting lids to transport easily.
Soup and sandwich _ updated _ from timeless traditions.
