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I have unofficially dubbed this the Summer of Sandwiches, which means we’re eating some form of sandwich (mostly no cook, occasionally using leftovers) or wraps at least twice a week right now. Sandwich night is a dream — everyone can has exactly what they want on their sandwich and clean up is pretty minimal. This sandwich includes my kids favorite vegetables to encourage them to eat it as build, but I admit that sometimes they are getting a half with just the cheese spread and deli meat, but having all the other vegetables on the side. If your kids are great veggies-on-their-sandwich-eaters may I suggest a bag of chips or pickles on the side.
4 ounces cream cheese, at room temperature 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1 loaf soft Italian bread (not baguette) 12 ounces sliced deli meat such as smoked turkey or oven roasted chicken 1 medium tomato, thinly sliced 1/2 medium English or hothouse cucumber, thinly sliced 2 cups shredded iceberg lettuce (about 2 ounces) 1/4 pickled red onion, optional
Mash the cream cheese, olive oil, garlic and onion powder salt, and pepper together in a small bowl (or the cream cheese container) with a fork until combined.
Slice the horizontally almost all the way through. Open the bread and spread the cream cheese mixture onto both cut sides. On the bottom half of the bread, layer the toppings evenly in this order: turkey, cucumber, shredded lettuce, red onion.
Close the sandwich and cut into crosswise into 6 sandwiches. Tightly wrap each sandwich in plastic wrap. Let sit at room temperature for 30 minutes before serving.