Tuna Melt

Bet you all thought I forgot how to cook, right? Well, not really. But I feel like I've been on autopilot of late.

Anyway, for lunch of late we've been having tuna melts. This particular lunch was on my French Bread, toasted under the broiler at 350F (my new stoves have adjustable broilers - wowsers!) for a minute, then tuna, tomato and mozzarella placed on it, and returned to the broiler for 3 minutes. The worst thing my dearly beloved could think of to say was that his sandwich was "too fat".

And have any of you tried the new Kraft mayonnaise with olive oil and much less fat? It tastes just like regular mayonnaise. I do recommend it. And if anyone from Kraft is reading, you're welcome.

Chicken Sandwich

I rarely write about sandwiches or lunch. They seem so simple: just slap some stuff in bread and you're ready to eat! This one is for Doggy Bloggy of Chez What, who's holding a "Battle Sandwich" competition. I don't compare to him in presentation or unusual ingredients, but I must step up and offer a sandwich to this friend.

ROAST CHICKEN SANDWICH

2 slices Chive Bread
extra sharp cheddar cheese
roast chicken
Dijon mustard
mozzarella cheese

Spread a small amount of mustard on one slice of bread. On this, layer, in this order, mozzarella, chunks of roast chicken, cheddar cheese, and the top slice of bread. Cook in the George Foreman or similar grill until it reaches the desired toastiness. Served with a side of dill pickle chips, this was a great lunch.

On Friday, Pam commented that I didn't list "No Black Lines!" as one of my food rules. It's true; the only grill I own is the George Foreman, and I only use that for sandwiches. However, feel free to cook your sandwich until the lines are black, if that's what thrills you!