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Some fresh thinking helps when making sandwiches

Need a quick bite to eat? Sandwiches always seem to be the choice for lunch. Our catering menu includes many tasty sammies reworked for a more modern twist, and our little shop has been enjoying the buzz of a lunchtime crowd. Fresh, local and flavourful are the beginnings to any great lunch: soups are made in house, no prefab, boil-in-a-bag or frozen products.

My mother used to always say to me, “Dierre, you never just make a sandwich!” I will confess that the kids are faithful to PB & J, but Ron and I enjoy the late Saturday afternoon lunch. Beginning with great bread, then running down the street to the Elmira Meat Market for some shaved ham and over to Kitchen Cuttings for Pine River cheese.

We recently got back from a beautiful family vacation, but what we missed was the local flavour of the region. The restaurants and stores were highly commercialized and all the menus seemed the same. Worse still was the lack of personality. It reminded me of all the chains located in the Waterloo Region and how so many rely on them for breakfast, lunch and dinner. Consider the small restaurants and the chefs spending countless hours creating a meal and earning a living with their art and passion. For reputations that stand over time, whether a sandwich or hot meal, it must be the best. This is the recipe for success.

Create your sandwich, remake what suits your taste and enjoy. This recipe is a French classic, a great change from grilled cheese. If there is no time, consider the local restaurants around you: they are there waiting to serve.

Croque Monsieur

  • Sourdough bread
  • Ham or smoked turkey
  • Swiss cheese
  • 1/2 cup sour cream
  • 3 tbsp grainy mustard
  • Butter for bread

Combine sour cream and grainy mustard together;

Butter one side of each piece of sourdough bread, on the other side spread the sour cream mixture;

Add ham, Swiss cheese, season with salt and pepper. Add a top with butter. Place on panini press until golden;

Serve with Moroccan tomato soup

Moroccan tomato soup

  • 2 tbsp olive oil
  • 2 roasted red peppers
  • 1 onion, julienned
  • 3 cloves of garlic
  • 1 thumb of ginger
  • 1 cinnamon stick
  • 2-1/2 tbsp cumin
  • 2 tbsp smoked paprika
  • 2 bay leaves
  • 1 can of tomato paste
  • 2 cans of plum tomato
  • 1 can of tomato juice
  • Water (1/4 filled tomato juice can)
  • 3 tbsp peanut butter
  • Salt and pepper to taste

In hot pot put in olive oil, onion garlic, spices and bay leaves. Sauté until onions are translucent;

Add tomato paste, stir to combine;

Add tomatoes, tomato juice and roasted red pepper. Simmer for approximately 25 minutes, remove cinnamon stick and bay leaves, puree and add peanut butter.


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