Some nights it just feels like too much to go all out for cooking much of anything, and the other night I remembered a favorite post on Sarah Zeldman’s Solutions For Busy Moms blog about it being okay to sometimes pull out sandwiches for dinner and have a Sandwich Night. I, for one, was appreciative of the permission to take a night off from providing more of a “cooked” meal for my family the way I normally do.
The other night was one of these nights at our house. Between the after-school carpool, basketball practice, art class, and a piano lesson, I was about done before I had even thought about what to make for dinner.
For this Sandwich Night menu, I mixed up a family favorite of tuna fish salad. I diced a tomato and added it to the fish and some vegan mayonnaise, then spread it on lightly olive oiled slices of bread to toast on a baking rack over a sheet in the oven. I topped them with slices of goat milk cheddar cheese, and baked them open-faced, letting the top piece toast nicely next to the filling.
To serve along with it, I washed and sliced a bunch of kale and then tossed it with olive oil and set it on a cast iron griddle on the oven shelf below the sandwiches. I pulled it out to toss occasionally, and then sprinkled the leaves with sea salt before serving.
Cucumber wedges provided a fresh note as a pre-meal munchie for hungry children.