It's been easy living meat-free for the Give It Up Challenge, except when it comes to lunch. Lunch for me is a turkey sandwich of some sort, which is off limits right now. And while I love a good veggie sandwich, I'm already tiring of the usual combos. But a recent lunch date taught me that fruit makes an awesome sandwich filling and, in terms of heartiness, a great meat fill-in.
On my lunch date, I had a grilled peaches with arugula and goat cheese sandwich; total game changer. The sweet peaches paired nicely against the peppery arugula and went especially well with the tart goat cheese. And because the peaches were grilled, they were a good substitute for meat. Vegetarian or not, fruit is a great way to put some extra nutrients on your sammie. Here are some fruit combs that I'm especially fond of:
- Grilled cheese gets a makeover. Apple and cheese is a classic pairing, whether on a cheeseboard or at the fondue pot. Expand on this idea and make yourself a grilled cheese and apple or pear sammie like this grilled Gouda and apple sandwich. And how about this grilled brie with prosciutto and blackberries?
See more ideas for fruit sandwiches when you read more.
- Nut butter with almost any fruit. There's the classic peanut butter and banana sandwich, which I'm a big fan of, but nut butters tend to work well with all sorts of fruit. Try this blackberry and almond butter combo, or pair figs with almond butter on a raisin roll.
- Chop a little sweetness into tuna salad. The next time you make a tuna or chicken salad sandwich, try adding mango, apple, or pears to the mix. The sweet crunch of the fruit will bring a nice dimension of flavor.
- Pair sweet fruits with savory meats. Figs taste especially nice on a roasted pork sandwich, and grilled pineapple is pretty delicious on a ham sandwich. There's also the ever-popular turkey with cranberry sandwich. The possibilities are endless: think of what fruit you would add to a specific meat if you were roasting it. Then put your idea between the bread!