I have no patience for lunch. Unless we are talking me and a girlfriend, fancy salads, and maybe a naughty midday cocktail, the idea of lunch doesn't rouse me at all. I am exactly motivated enough to think of and prepare one interesting, reasonably healthy meal per day. Most of the other daily eating is just a trial providing little pleasure and much resigned eye rolling.
I always wanted to be the sort of person who could placidly eat a tuna sandwich or bowl of chicken noodle every day for a week. Or, even better, one of those truly blessed souls whose tummy rarely rumbles at midday, the sort who often "forgets to eat." Instead, I feel a slight hollowness beginning at 11:30 every day combined with a fickle desire for variety. This does not, of course means I have the interest or motivation to meet my own luncheon needs.
Since I have yet to buy a magic refrigerator that produces, without any intervention on my part, a different high fiber, vitamin-filled, fat and protein balanced lunch every day, I'm forced to slog along on my own. Luckily, every now and then I stumble upon something that almost makes me enjoy the midday meal. Typically, these are meals that I can prep one day and eat for a few (ideally non-consecutive) meals during the week.
Salads topped with grilled zucchini, mushrooms, onions, peppers, and goat cheese make frequent appearances, as does Ina Garten's Tabbouleh with Roasted Chicken. Yesterday, I made Pea and Pepper Cole Slaw, and since it was already around, I used it in a fairly low effort sandwich today. It wasn't quite magic fridge easy, but the since the sandwich itself took about ten minutes to make, I think it may become part of my rotation.
Turkey Melt with Pea and Pepper Slaw
For the slaw:
1/3-1/2 small head green cabbage, julienned
1 small red bell pepper, julienned
2 scallons, thinly sliced
1 large carrot, grated
4 ounces sugar snap peas, thinly sliced on the bias
Sprinkle the cabbage generously with salt and let it rest in a colander for about 30 minutes while you prep the other vegetables and make the dressing. Then rinse the cabbage well with cold water and dry throughly in a salad spinner. This drives some of the water out of the cabbage, which in turn will keep the finished slaw from becoming watery in the fridge, letting it last for a few days.
For the dressing:
2 tablespoon cider vinegar
1 tablespoon dijon mustard
1 tablespoon mayonnaise
1 tablespoon buttermilk or regular milk
1 teaspoon sugar, or to taste
1 pinch cajun seasoning or ground celery seed (optional)
salt and pepper to taste
Whisk all the ingredients together and toss with the slaw vegetables.
For the sandwich:
Pile some of the slaw onto a slice of sourdough bread, top with turkey and thinly shaved cheddar cheese. Grind on some pepper. Spread a second slice of bread with dijon mustard, top the sandwich and toast it on a sandwich press, in a pan, or (this is what I used) a buttered cast iron skillet. Heat until toasty and the cheese is melted.
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