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Gourmet Fare Makes Brown-Baggers Envy Of Office

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By TUCKER SHAW The Denver Post

Published: September 12, 2007

Around lunchtime, when the day betrays itself as endless and you find yourself doodling distractedly, your mind hears your stomach grumble and wanders toward that wrapped package you carried in from home.

Take a look at some out-of-the-ordinary sandwich ideas that will wake up your taste buds.

There's no better way to use up the rest of that rotisserie chicken you served last night than on a sandwich. The grapes, apples and apricot butter on this sandwich sweeten the pot, and the mustard gives it a zing.
Mix and match with other ingredients, such as pear, watercress, avocado or bacon. We used apricot jam, but any similar spread will do. When eating this sandwich, be sure to give it a good press to mush it all together.
FRUITY CHICKEN SANDWICH

Mini-ciabatta roll, split (foccacia, sourdough or whole-wheat also work well here)

1 tablespoon apricot jam
1/2 teaspoon mustard (optional)

A few leaves spinach

A few grapes, split

1/2 cup diced roasted chicken, white and dark meat mixed

Thin slice of apple, rubbed with cut lemon to prevent browning

Spread both sides of roll with apricot jam, being careful to fill all the air pockets with jam. Spread one side with mustard, if using. Layer spinach, grapes, chicken and apple, then cap sandwich. Wrap. Makes one sandwich.

Canned tuna is vastly improved with the addition of nuts. We used almonds in this recipe, but peanuts, walnuts or pecans would also be great. We used solid white tuna, although chunk white or light tuna would also be excellent. Just be sure to drain it.

Water-packed tuna is the way to go; you'll be adding olive oil (aka flavor) to this anyway. If cucumbers bore you, try sliced jicama or kohlrabi for crunch with this sandwich.

TOTALLY NUTTY TUNA SALAD SANDWICH
1/2 can tuna

1 small stalk celery (with leaves), chopped

Juice of 1/2 lemon

1 tablespoon Dijon mustard (optional)

1 tablespoon olive oil, or more as needed

A shake of celery seed (optional)

A pinch or two of salt, preferably sea salt

Black pepper to taste (optional)

Small handful chopped almonds

A few slices cucumber

Two slices whole-wheat bread

In a small bowl, break up tuna with fork. Add celery, lemon juice, mustard, olive oil, celery seed, salt and pepper. Stir to combine. Add nuts; fold in. Layer cucumber on bread. Spoon tuna mixture over cucumber. Cap sandwich, slice and wrap. Makes one sandwich.

The key to wraps is to avoid overstuffing and to use fresh tortillas. This is a perfect use for last night's steak leftovers.

SAVORY STEAK AND PEANUT WRAP

1 tablespoon mayonnaise

Squeeze fresh lime juice

1 soft flour tortilla

A few slices steak, cooked to preferred doneness, and sliced thinly against the grain

1 green onion, sliced

1/2 small carrot, sliced

A few stems cilantro

A few peanuts, chopped

In a small bowl, combine mayonnaise with lime juice. Lightly spread tortilla with mayonnaise mixture. Lay out a few slices of steak. Sprinkle green onion, carrot, cilantro and peanuts over steak. Carefully roll tortilla and wrap. Makes one sandwich.

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