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Don't Settle for a PB & J

By Gabe Berke-Williams

Section: Arts

November 2, 2007

Upon reading a recent article on grilled cheese sandwiches, I started to wonder how I can make better sandwiches here at college.The sandwich bar on campus is fairly standard (chicken/ham/roast beef etc, yellow mustard, honey mustard, mayo etc.), but we can spice it up with a little ingenuity. Everything here is available at the sandwich bars on campus with the exception of bacon, which you can get at the hamburger station. Comments in brackets are optional but recommended.

Bacon, Turkey, and Tomato with Peanut-Raisin Cream Cheese

(Adapted from The Sophisticated Sandwich by Janet Hazen;

most of the recipes in the book arent feasible in college without some dedicated preparation)

2 slices bread [French bread if you can get it]

3 pieces bacon, fried

Enough cream cheese to cover the bread (available at the salad bar)

1 Tbsp [crushed] peanuts (available at the salad bar)

1 Tbsp raisins (available at the salad bar)

Directions:

Combine the cream cheese, peanuts, and raisins in a bowl.

Spread the cream cheese on the bread and top with bacon.

Enjoy!

Tuna Melt

Tuna salad

Tomato slices

3 or 4 slices cheddar cheese

Directions:

Spread the bread with tuna, top with tomato slices and cheddar cheese.

Grill in a sandwich press until the cheese is melted.

Csar Chicken Veggie Wrap

Lettuce

Cucumber slices

Tomato slices (or cherry tomatoes)

Cubed, cooked chicken breast

Csar dressing

A wrap

This is currently my default meal;

if I don't really want anything from Usdan, I go with this sandwich. Arrange the vegetables and chicken in the wrap and drizzle with csar dressing. Roll up and enjoy!

Note: The sandwich in the photo is a chicken sandwich on whole wheat bread with pesto and gouda cheese. Its definitely doable at college, if you have a food processor for the pesto, but for the record I made that one at home.

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