Assertive mustard, smoked salmon and hearty rye bread team up to create an all-grown-up grilled cheese sandwich with sophisticated flair. If desired, low-salt Swiss cheese can replace Gruyère if you’re trying to limit your sodium intake. For more nutritional bang, look for rye bread that lists whole rye flour as the first ingredient instead of wheat flour.
8 thin slices dark rye bread
1 1/2 Tbsp (30 ml) grainy or creamy Dijon mustard
4 oz (115 g) smoked salmon
1 cup (250 ml) sliced roasted capsicum
1 cup (250 ml) grated Gruyère cheese
1 cup (250 ml) rocket
1 1/2 Tbsp (30 ml) unsalted butter, room temperature
Heat cast iron pan over medium heat.
While pan is heating, arrange sandwiches. Lay out 8 slices of rye bread and spread each with an equal amount of mustard. Top 4 slices with smoked salmon, roasted pepper, cheese and rocket. Place remaining bread slices on top, mustard side down and butter tops with half the butter.
Place sandwiches in pan, in batches if necessary, butter side down. Cook until bottom sides of bread are toasted. Spread remaining butter on top side of the sandwiches, flip over and press down on them with spatula. Continue cooking until both sides are toasted.
To serve, slice grilled sandwiches in half.
Each serving contains: 1478 kilojoules; 20 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 33 g total carbohydrates (3 g sugars, 5 g fibre); 698 mg sodium
source: "Cooking With Mustard", alive Australia #16, Winter 2013
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What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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