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I’ll be the first to admit that my daily “lunch” usually consists of a wedge of Gouda and a handful of (oftentimes stale) crackers. Other days it includes a few slices of pie. But every now and then, when I want to feel like an actual grownup, I make a gussied-up sandwich that I may even sit down to eat.
I am a firm believer in keeping plenty of basic ingredients on hand so I don’t get into trouble when I need to throw together a spontaneous meal. Having a full stock of necessities definitely helps when it comes to lunch, which can otherwise be the hardest to assemble. This roasted red pepper sandwich is a prime example of what you can do with a few pantry/refrigerator staples in less than 10 minutes.
This “recipe” uses all of my favorites. Jarred roasted red peppers and pesto can make any sandwich (or anything, for that matter) taste better. I like to keep chicken and turkey in the fridge, whether it is leftover from a roast or plain grilled breasts from Trader Joe’s. Mozzarella and prosciutto