TIME TO GIVE THE PBJ SANDWICH A REST

Don't Forget The Classics! Ten Sandwiches That Can Save Your Day

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Everybody knows how to make a sandwich. You stick a bunch of ingredients between two pieces of bread and that’s it, right? If you are in a hurry and need to eat something, an improvised sandwich will probably do the trick. But there are many variations and combinations of the original recipe that can make the experience a much more enjoyable one. Take a look at the following ten and see if you can add one to your sandwich repertoire.

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Try a glorious combination that adds the freshness of the apple to classic sandwich ingredients. You will need 2 slices of any hearty white sandwich bread or other crusty bread, sliced about 1⁄2 inch thick, 2 tablespoons of Dijon-style or maple mustard, 2 slices deli-style Swiss cheese, 2 ounces of deli-style smoked turkey, 1 large Granny Smith apple, cored and thinly sliced, and 2 to 3 tablespoons butter.

Start by placing a skillet over medium-low heat. Lay four slices of bread on a flat surface. Top each with ½ tablespoon of mustard, followed by one slice of Swiss cheese. Add 2 ounces of smoked turkey and three to four apple slices. Then, top with the remaining cheese and bread. Butter the top of each sandwich and place the butter side down on the hot skillet. Butter the remaining side, then cook for 3 to 4 minutes per side, or until the bread turns golden brown and the cheese melts.

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A vegetarian-friendly sandwich, the Triple-Play Grilled Cheese requires 2 slices of fresh sourdough or good sandwich bread, 4 to 5 teaspoons of cream cheese, Dijon-style mustard, 1⁄3 cup of loosely packed shredded extra sharp cheddar cheese, 2 to 3 very thin slices of ripe tomato, 1⁄3 cup of loosely packed shredded Havarti cheese, and 1 tablespoon of softened butter or mayonnaise.

Start by smearing one slice of bread with half of the cream cheese and mustard, and cover it with the cheddar cheese. Then, lay on two or three slices of tomato, and cover with the Havarti cheese. After that, smear the other slice of bread with the remaining cream cheese, add more mustard, and place it, cream cheese side down, on the Havarti cheese. Place the sandwich on a hot skillet and cook it for 2 to 3 minutes.

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Sandwiches in Vermont farms can be exquisite, as this recipe shows. You will need 2 slices of whole wheat bread, brown mustard, horseradish, some sliced roast beef or other meat, a raw sliced yellow onion, and cheddar cheese.

Start by spreading one piece of bread lavishly with mustard and the other with a very thick layer of horseradish. Then, add the meat, several slices of onion, and two slices of cheddar cheese. Assemble the sandwich and enjoy.

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A classic sandwich, the Croque Monsieur has been around for quite some time and deserves every bit of the appreciation it receives. To make one at home, you will need 2 slices of white or sourdough bread, 1 slice of Gruyere cheese, 1 slice of smoked ham,

1 tablespoon Dijon mustard, 1 egg, 1/4 cup milk, and 2 tablespoons butter.

Start by heating a large griddle over medium heat. Then prepare one ham-and-cheese sandwich, spreading the mustard on one slice of bread only. In a shallow bowl, beat the egg and milk together. Dip both sides of the sandwich in the egg mixture. Melt the butter and grill the sandwich, flipping once.

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Just like the PBJ, this is one of those sandwiches with a name that describes its contents. To make a Tomato, Basil, and Mozzarella sandwich, you will need 1 small loaf of French bread, 1 tablespoon of basil pesto (which you can substitute with olive oil), 1 large ripe tomato, sliced, salt and pepper, 2 slices of mozzarella cheese, and some fresh basil leaves.

Start by slicing the French bread on the diagonal, making at least a dozen slices. Coat one side of each slice of bread with pesto or olive oil. Then, layer on the tomato slices, season with salt and pepper, add the mozzarella slices and fresh basil leaves. Top with a second piece of bread, and you’re done!

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Sandwiches can be a gourmet food, and the French Toast Cordon Bleu is solid proof. To make one of these, you will need 2 slices of ham, 1 slice of mozzarella cheese, 2 slices of Portuguese bread or Brioche, 1 egg, 1 cup of milk or cream, 1 teaspoon of vanilla extract, a dash of cinnamon or nutmeg, and some confectioners' sugar.

Prepare a normal sandwich with the ham, cheese, and bread. Then combine the egg, milk, vanilla, and cinnamon, and holding the sandwich together, dunk it into the milk and egg, but don’t soak it. Grill on both sides until golden brown. Dust with confectioners’ sugar and serve with maple syrup.

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Pita pockets are a great way to eat a sandwich with less bread. To make this delicious treat, you will need 1 well-drained can of tuna, 1 small firm apple, peeled, cored, and diced, 2 tablespoons of chopped sweet onion, 1 small stalk of diced celery, 1 teaspoon of curry powder, 1/2 a teaspoon of ground cumin, 1/4 cup of jalapeno jelly and 2 pita pockets.

Start by combining the tuna, apple, onion, and celery in a small bowl. Then, in a separate bowl, stir together the curry, cumin, and jalapeno jelly, add to the tuna, and mix well. Warm the pitas, cut open, and put the mix inside. Done!

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The Super Steak Sandwich won’t disappoint you. You will need vegetable oil, a cup of beer, 1 chopped garlic clove, 1/4 teaspoon of freshly ground black pepper, 1 tablespoon of Dijon-style mustard, 1 beef flank steak, a tablespoon of butter, 1 sliced onion, 1 cup of sliced mushrooms, 1/4 teaspoon of paprika, 1 large loaf of French bread, and cheese (choose your favorite).

Start by combining the oil, beer, garlic, pepper, salt, and mustard in a medium bowl. Marinate the steak overnight in the refrigerator. In a large skillet, melt the butter and sauté the onion and mushrooms with the paprika until tender and lightly browned; keep warm while cooking the steak. Remove the steak from the marinade and broil or grill for about 4 to 5 minutes per side. Slice the meat diagonally into 1/4-inch pieces. Cut the French bread into two equal pieces, then cut each piece in half horizontally. Divide the onion-mushroom mixture evenly among two pieces of bread, top with meat, and cover with the remaining bread.

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This fresh take on a classic adds an ingredient that has already been present in some of the previous recipes. To make this tuna sandwich, you will need 1 can of well-drained chunk tuna, 2-3 tablespoons of mayonnaise, 2-4 slices of red onion, 1 Golden Delicious or Granny Smith sliced apple, some lettuce, and 2-4 slices of Cheddar cheese.

Mix the tuna, mayonnaise, onion, and apple together. Place a slice of lettuce on 1 piece of bread, then spread the tuna over it. Top with the cheddar cheese. Broil the sandwich without closing it and serve.

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Anything tastes better with bacon, and sandwiches are not an exception. To make this bacon sandwich, you will need 6 rashers of rindless back bacon, 1 white country loaf, butter, 3 tablespoons of tomato chutney, and 1 large garlic clove, peeled and cut in half.

Start by heating a frying pan, then cook the bacon for 3 minutes each side or until golden and crisp. Then, cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and then top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, and then press together. Put the sandwiches on the pan for 2 more minutes, rub the cut sides with the garlic clove, and serve.

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Getting acquainted with your food

Deciphering food labels: are these things good or bad for you?

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Food labels carry useful information for the informed reader. That may sound like a joke but it’s not. Most of us have casually tried to decipher the meaning of all those strange words and numbers on the back of a processed food item but gave up with little to show for it.

Most packaged foods are required to have a label with all sorts of information, including their ingredients, nutritional value, weights and measures, date, directions for use and storage, allergens, and more. Scroll down and learn more about these valuable details!

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Foods with a shelf life of less than two years must have a best-before or use-by date. But, while it sounds similar, these terms mean different things. The best-before date refers to food quality: food stored in the recommended way will remain of good quality until that date. Once the best-before date has passed, the food may still be safe to consume, but it may have lost some quality and nutritional value.

On the other hand, products with a use-by date on food labels should not be consumed after a certain date for health and safety reasons must-have a use-by date. This means they cannot be sold after that date.

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Every label worth its salt must have its ingredients listed in descending order by weight, including added water. The first ingredient listed is present in the largest amount by weight, and the last one listed is present in the least amount by weight.

If an ingredient makes up less than 5% of the food, it does not have to be listed. However, this 5% rule does not apply to any additive or allergen. These must be listed no matter how small the amount.

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Food additives can be used to improve the quality of a food or improve the flavour or appearance of a food. They must be used in the lowest possible quantity to achieve their purpose. These substances are included in the ingredient list according to their class and purpose (for example, anti-caking agent).

In most cases, a chemical name or food additive number will be listed after the class. For example, enzymes and most flavourings only need to list their class name or number. Luckily, the same food additive numbering system is used throughout the world.

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The nutrition information panel tells the quantity of various nutrients a food contains per serve, as well as per 100 g or 100 ml. That serving size is determined by the manufacturer and will often vary among products.

This panel lists the energy content, proteins, total fat, saturated fat, carbohydrates, sugars, and sodium. Very small packages and foods like herbs, spices, salt, tea and coffee, or single-ingredient foods don´t need to show this information.

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This one is tricky. The terms used by manufacturers present their products in a very positive light, even when there is no real value to be found.

For example, the term ‘light’ or ‘lite’ doesn’t necessarily mean that the product is low in fat, but it may refer to the texture, colour or taste of the product. If an item claims to be 93% fat-free, it contains 7% fat, but it looks so much better the other way. ‘Baked not fried’ sounds healthier, but it may still have just as much fat.

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Percentage Daily Intake (%DI) symbols display a product’s nutrient amount as one serving, and the percentage of an average adult’s requirements that it provides.

These symbols display energy, and other nutrients, like fat, sugars, sodium, carbohydrates, protein and a vitamin or mineral.

Keep in mind that %DI is based on serving size and, since serving sizes vary as they are set by manufacturers, it can be difficult to use when comparing products.

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Perhaps the most important item on this list is the information about food allergies or intolerance. Foods or ingredients that may cause severe adverse reactions must be declared on the label no matter how small the amount.

Common foods that may cause allergies are peanuts and other nuts, fish and shellfish, milk, eggs, wheat, sesame seeds and soy, among others. Gluten-containing cereals also need to be declared on food labels for people with conditions like celiac disease.

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This type of labelling details where the product was grown, produced, made or packaged. Most packaged food must have a country of origin label if it's sold in a retail setting, such as a supermarket, local store or market, online or from a vending machine.

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Different types of sugar have different names. Food manufacturers may use this to their advantage by purposely adding many different types of sugar to their products to hide the actual amount and, by doing so, they can list a healthier ingredient at the top, mentioning sugar further down. So even though a product may be loaded with sugar, it doesn’t necessarily appear as one of the first three ingredients.

To avoid inadvertently consuming a lot of sugar, watch out for any ingredients with the word "sugar", or "syrup", on their composed names.

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In the same way it happens with sugar, sodium also can be disguised under many different names. For example, there’s salt, sodium benzoate, disodium or monosodium glutamate, to name a few.

This is important to know because too much sodium can raise blood pressure, increasing the risk of heart disease and stroke. The American Heart Association recommends no more than 1,500 milligrams of sodium a day.