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Lunch Box Cookbook: Make Lunch Your Favorite Meal With Amazingly Delicious Sandwich Recipes 2nd Edition Booksumo Press
Lunch Box Cookbook: Make Lunch Your Favorite Meal With Amazingly Delicious Sandwich Recipes 2nd Edition Booksumo Press
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Lunch Box
Cookbook
Make Lunch Your Favorite Meal with
Amazingly Delicious Sandwich Recipes
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
Table of Contents
Tex-Mex Tilapia Sandwiches 9
30-Minute Muffulettas 26
Tahini Sandwich 29
Pepperjack Sourdoughs 37
Sandwiches Ventura 45
Bologna Sandwiches 57
Handmade Sourdough 90
Rainbow Sandwiches 99
Ingredients
4 tilapia fillets Cajun seasoning
4 large hamburger buns with sesame 2 tbsp extra virgin olive oil
seeds Chipotle Mayo
4 large leaves romaine lettuce 1/2 tbsp of chipotle sauce
4 oz. cheddar cheese 4 tbsp of mayonnaise
1 tbsp soft butter
1 tbsp Emeril's southwest seasoning, or
Directions
1. To prepare the chipotle mayo:
2. Get a small mixing bowl: Whisk in it the chipotle sauce with mayonnaise. Place it aside.
3. To prepare the sandwiches:
4. Place a large skillet over medium heat. Heat in it the oil.
5. Season the fish fillets with some salt, pepper and southwest seasoning.
6. Cook them in the hot skillet for 3 to 4 min on each side. Drain them and place them aside.
7. Place a griddle pan over medium heat. Coat the open side of the burgers buns with butter.
8. Place the buttered side facing down and toast them for 1 to 2 min.
9. Place the top buns aside. Flip the bottom buns and lay over them the cheese slices.
10. Put on the lid and let them cook over low heat until the cheese melts.
11. Turn off the heat and lay the fish fillets on top followed by lettuce, 1 tbsp of chipotle
mayo.
12. Cover them with the top buns. Serve your burgers warm.
13. Enjoy.
Ingredients
8 slices turkey bacon, cut crosswise into 2 tbsp Smart Balance butter spread,
strips melted
2 C. potatoes, shredded 4 eggs
2 large tomatoes, seeded and diced salt and pepper
1/4 C. dill pickle, diced salad greens
4 slices whole wheat bread, toasted
Directions
1. Place a pan over medium heat. Fry in it the bacon until it becomes crisp. Drain it and place
it aside.
2. Stir the potato into the same pan with the bacon fat. Cook them until they become golden
brown for about 4 min.
3. Stir in the tomatoes, dill pickle, and cooked bacon. Cook them for 2 min.
4. Place the toasted bread slices on a serving plate.
5. Spoon over them the potato and bacon mixture. Place it them aside.
6. Place a pan over medium heat. Heat in it the butter.
7. Crack in it eggs keeping each egg separate from the other. Season them with a pinch of
salt and pepper.
8. Let them cook until they are done to your liking.
9. Place each fried egg on a sandwich. Serve them right away.
10. Enjoy.
Ingredients
3 large eggs 4 large radishes, sliced
1/3 C. mayonnaise 1/2 lb. sliced smoked salmon
2 tsp horseradish, drained salt & ground black pepper
8 slices rye bread
1/4 C. small mixed sprouts, such as radish
2 scallions, white and tender green parts
only, sliced
Directions
1. Place a heavy saucepan over medium heat. Place in it the eggs and cover them with
water.
2. Let them cook until they start boiling. put on the lid and turn off the heat.
3. Let them sit for 9 min. Drain and peel them. Roughly chop them.
4. Get a mixing bowl: Whisk in it the mayonnaise with horseradish.
5. Coat one side of the bread slices with it.
6. Place 4 slices of bread with the mayo side facing up on a serving plate.
7. Layover it the radish slices followed by sprouts, scallions, salmon, chopped eggs, a pinch
of salt and pepper.*
8. Cover them with the remaining slices of bread. Slice your sandwiches in half then serve
them.
9. Enjoy.
Ingredients
2 bunches watercress, trimmed sea salt and black pepper
softened butter
16 thin slices bread
Directions
1. Coat both sides of the bread slices with butter.
2. Place 8 slices on a serving plate. Arrange over them the watercress. Sprinkle some salt and
pepper on top.
3. Cover them with the remaining bread slices. Serve them immediately.
4. Enjoy.
Ingredients
1/2 lb. thinly sliced New York strip steaks Marinade
1 baguette cumin
4 tomatoes extra virgin olive oil
1 (6 oz.) packages garlic and herb goat garlic salt
cheese paprika
1/2 C. regular mayonnaise
Directions
1. Get a mixing bowl: Whisk in it some cumin with olive oil, garlic salt, and paprika to make
the marinade.
2. Get a large bag. Place in it the steak strips and pour over them the marinade. Seal it and
place it aside for 6 h.
3. Slice the baguette into 4 pieces. Remove some of the soft crumbs from them and toast
them.
4. Place a large skillet over medium heat. Grease it with a cooking spray.
5. Drain the steak strips and cook them for 2 to 3 min on each side.
6. Coat the inside of the baguette slices with mayonnaise.
7. Place in them the tomato slices followed by the steak strips and goat cheese.
8. Season your sandwiches with some salt and pepper. Serve them.
9. Enjoy.
Ingredients
2 boneless chicken breasts mayonnaise
2 tbsp lemon pepper seasoning 1/2 C. ketchup
1 tbsp olive oil 1/2 C. ranch dressing
8 slices tomatoes 1/4 C. prepared mustard
4 lettuce leaves
4 deli rolls
Directions
1. Get a mixing bowl: Whisk in it the ketchup, ranch dressing, and prepared mustard.
2. Place a large skillet over medium heat. Heat in it the oil.
3. Slice the chicken breasts in half lengthwise. Sprinkle on both sides lemon pepper
seasonings.
4. Place them in the hot pan and cook them for 5 to 7 min on each side.
5. Coat the inside of the deli rolls with butter. Place them in a hot pan and toast them until
they become golden.
6. Transfer them to a serving plate. Arrange over them the chicken breasts, lettuce, tomato,
and ranch sauce.
7. Serve your sandwiches immediately.
8. Enjoy.
Ingredients
8 oz. crabmeat, chopped 1/4 tsp curry powder
1/3 C. mayonnaise 1/8 tsp pepper
1/4 C. celery, chopped 4 rolls, split
1/4 C. onion, chopped 1 C. cheddar cheese, shredded
1 tbsp prepared mustard 1 tbsp butter, softened
1/4 tsp seasoning salt
Directions
1. Before you do anything, preheat the oven broiler.
2. Get a mixing bowl: Mix in it the crabmeat, mayonnaise, celery, onion, mustard, and
seasonings.
3. Spoon 1/2 C. of the creamy mixture into each bread roll. Top it with cheese.
4. Coat the sandwiches with butter. Place them in the oven and toast them for 4 min.
5. Serve your sandwiches warm.
6. Enjoy.
Ingredients
3 tsp light thousand island dressing 1/2 medium tomatoes, sliced
3 slices pumpernickel bread 1/4 C. romaine lettuce
2 slices crisp cooked turkey bacon
2 slices deli turkey
Directions
1. Place a bread slice on a serving plate. Spread over it tsp of dressing.
2. Layover it the 1 slice of bacon turkey, deli, half of the tomato slices and lettuce.
3. Coat two sides of a bread slice with 1 tsp of dressing. Place it on top.
4. Top it with another layer of bacon, deli, tomato, and lettuce.
5. Coat one side of a bread slice with 1 tsp of dressing. Place it over the sandwiches with
dressing side facing down.
6. Press a toothpick into the middle of the sandwich to secure it. Serve it immediately.
7. Enjoy.
Ingredients
1 1/2 lbs. ground beef 1/8 tsp ground nutmeg
1 medium onion, chopped 1 (10 3/4 oz.) cans condensed cream of
6 -8 slices turkey bacon, cooked and mushroom soup, undiluted
crumbled 1/2 C. mushrooms, sliced
2 garlic cloves, minced 1 C. sour cream
2 tbsp all-purpose flour 8 hamburger buns, split
1/2 tsp salt
1/2 tsp paprika
Directions
1. Place a large pan over medium heat. Stir in it the onion with beef and cook them for 6
min.
2. Discard the excess grease. Stir in the garlic with bacon.
3. Get a mixing bowl: Mix in it the flour, salt, paprika, and nutmeg. Add it to the pan and
mix them well.
4. Add the mushrooms with mushroom soup. Cook them until they start boiling.
5. Lower the heat and let them cook for 5 min. Add the sour cream and cook them for an
extra 5 min.
6. Spoon the mixture into the burger buns. Serve them warm.
7. Enjoy.
Ingredients
3 tbsp olive oil 3 oz. soft butter
2 shallots, peeled and chopped salt & ground black pepper
1 garlic clove, peeled and chopped 12 slices white bread
10.5 oz. ripe tomatoes, peeled and
chopped
fresh tarragon
Directions
1. Place a skillet over medium heat. Heat in it the oil. Cook in it the garlic with shallot for 3
min.
2. Stir in the tomatoes with tarragon, a pinch of salt and pepper. Cook them for 18 min over
low heat.
3. Strain the mixture and place it aside to lose heat.
4. Get a mixing bowl: Mix in it the tomato sauce with butter until they become smooth.
5. Place 6 slices of bread on a serving plate. Spread over them the sauce.
6. Cover them with the remaining bread slices. Cut your sandwiches in half then serve them.
7. Enjoy.
Ingredients
4 slices home-style whole wheat bread 4 slices American cheese
1 (16 oz.) cans baked beans
2 kosher frankfurters, sliced
Directions
1. Before you do anything, preheat the oven to 425 F.
2. Get a mixing bowl: Mix in it the beans with frankfurters.
3. Place the bread slices on a baking tray. Spoon into them the mixture.
4. Place them in the oven and let them cook for 11 min.
5. Lay the cheese on top and cook them for an extra 2 min. Serve them warm.
6. Enjoy.
Ingredients
2 slices sourdough bread nonstick cooking spray
1 -2 tbsp apricot jam
4 oz. sliced turkey breast
1 slice sweet onion
1/2 tbsp chopped roasted red pepper
2 slices swiss cheese
Directions
1. Place a pan over high heat. Grease it with a cooking spray.
2. Coat one side of a slice of bread. Place it aside.
3. Place the other slice of bread on a serving plate.
4. Top it with turkey, onion slice, roasted red peppers and swiss cheese.
5. Cover them with the second slice of the bread with the jam side facing down.
6. Place the sandwich in the hot pan. Put on the lid and cook them for 1 to 2 min on each
side.
7. Serve your sandwiches warm.
8. Enjoy.
Ingredients
1 egg 1 kaiser roll
1 slice bologna
1 slice cheese
Directions
1. Place a skillet over medium heat. Heat in it a knob of butter.
2. Cook in it the bologna until it becomes golden brown. Drain it and place it aside.
3. Crack the egg in the same pan. Season it with a pinch of salt and pepper. Cook it until it
is done.
4. Place the bologna slices in the bread rolls followed by the fried egg, and cheese.
5. Serve your sandwich right away.
6. Enjoy.
Ingredients
3 garlic cloves, pressed 8 oz. provolone cheese, sliced
1 C. pimento stuffed olives, chopped 8 oz. muenster cheese, sliced
1 C. pitted ripe olives, chopped 8 oz. prosciutto, sliced
1 C. roasted red pepper, chopped 1 loaf good French bread, halved
1 C. olive oil lengthwise
3 tbsp parsley, chopped
2 tbsp white wine vinegar
8 oz. Genoa salami, sliced
Directions
1. Get a large mixing bowl: Combine in it the garlic with pimento, olives, red pepper, olive oil,
parsley, and vinegar.
2. Place it in the fridge for an overnight.
3. Before you do anything, preheat the oven to 350 F.
4. Discard some of the soft crumb from the middle of the bottom loaf of bread. Brush inside
it with olive oil.
5. Spread in it the olives mixture followed by salami, provolone, and muenster cheese.
6. Cover them with the upper bread half. Wrap it in a piece of foil. Heat it in the oven for 18
min.
7. Slice the sandwich into 4 pieces then serve it.
8. Enjoy.
26 30-Minute Muffulettas
Hawaiian Prep Time: 10 mins
Ingredients
8 toasted English muffins 2 tbsp parsley, snipped
1 (8 3/4 oz.) cans crushed pineapple, salt and pepper
drained, syrup reserved 1/4 C. sliced almonds, toasted
2 C. cooked chicken breasts, chopped 1 tbsp butter
3 oz. cream cheese, softened
Directions
1. Get a mixing bowl: Stir in it the pineapple with chopped chicken, cream cheese, parsley,
almonds, a pinch of salt and pepper.
2. Slice the muffins in half lengthwise. Place the bottom halves on a serving plate.
3. Spoon the cream mixture on top of them. Cover them with the upper halves.
4. Serve your sandwiches immediately.
5. Enjoy.
Ingredients
1/4 C. slivered almonds 1/4 C. golden raisin
1/4 C. plain fat-free yogurt 8 oz. roast cooked turkey breast, chopped
3 tbsp low-fat mayonnaise 4 whole wheat pita bread, halved
1 tsp bottled ground ginger
1/8 tsp crushed red pepper flakes
3/4 C. sliced celery
1/4 C. chopped red onion
1/4 C. dried cherries
Directions
1. Place a pan over medium heat. Toast in it the almonds for 2 to 3 min. Place them aside to
cool down.
2. Get a mixing bowl: Mix in it the rest of the ingredients with almonds.
3. Divide the mixture between the pita halves. Serve them.
4. Enjoy.
Ingredients
1 small apple, cored and sliced 1/4 tsp cinnamon
1 tsp peanut butter
2 slices whole wheat bread
1 tbsp tahini
1 tbsp honey
Directions
1. Coat one side of a slice of bread with peanut butter.
2. Arrange over it the apple slices followed by tahini, honey, and cinnamon.
3. Cover them with the second slice of bread. Place the sandwich in a hot pan and toast it
for 1 min on each side.
4. Serve your sandwich with some tea.
5. Enjoy.
Tahini Sandwich 29
PEEK A BOO
Sandwiches
Prep Time: 10 mins
Total Time: 25 mins
Ingredients
4 eggs fresh chives
8 slices whole wheat bread margarine
4 slices light process cheddar cheese
green peppers
red peppers
Directions
1. Before you do anything, preheat the oven to 400 F.
2. Use a small round cookie cutter to cut a hole in the middle of 4 slices of bread.
3. Brush the other 4 slices of bread with butter. Place them on a baking tray.
4. Layover them the cheese slices and hollowed bread slices. Crack an egg in each circle.
5. Sprinkle over them some salt and pepper. Top each one with 2 frozen peas.
6. Place it in the oven and let them cook for 16 min.
7. Allow then sandwiches to cool down for few minutes then serve them.
8. Enjoy.
Ingredients
8 slices sourdough bread 2 C. mixed sprouts
12 slices your favorite cheese mayonnaise
3 avocados, sliced ground pepper
2 vine ripe tomatoes, sliced
1 red onion
Directions
1. Place 4 bread slices on a serving plate. Layover each slice 2 cheese slices followed by
avocado, tomato, onion, and sprouts.
2. Drizzle some honey mustard or mayo on top. Cover them with the remaining bread slices.
3. Heat some butter in a large pan. Place in it the sandwiches and cook them for 1 min on
each side.
4. Cut the sandwiches in half then serve them.
5. Enjoy.
Ingredients
1 (10 1/2 oz.) cans au jus sauce 1 slice provolone cheese
1 sourdough roll butter
4 oz. thin-sliced roast beef
1/4 C. giardiniera, drained and chopped
Directions
1. Place a small saucepan over medium heat. Stir in it the beef au jjus sauce for 4 min.
2. Coat the inside of the bread roll with butter.
3. Place a pan over medium heat. Place in it the roll with the open facing down.
4. Toast it for 1 to 2 min until it becomes golden.
5. Place the bread roll on a serving plate. Spoon into it the hot beef mixture followed by
giardiniera and cheese.
6. Place the roll back in the pan and cover it. Let it cook over low heat until the cheese melts.
7. Serve your sandwiches warm.
8. Enjoy.
Ingredients
1 lb. ground beef ground cumin
1 large egg ground coriander
1 onion, chopped ground ginger
1 tbsp dried thyme 10 slices bread
salt
ground black pepper
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Get a large mixing bowl: Mix in it the beef, egg, onion, thyme, black pepper, cumin,
coriander, and ginger.
3. Place the bread slices on a baking tray. Spoon into them the beef mixture and spread it.
4. Cook the sandwiches in the oven for 6 to 11 min. Serve them warm.
5. Enjoy.
Ingredients
2 eggs mustard, prepared
1/3 C. milk 4 slices cheddar cheese, sliced
1/2 tsp salt 3 tbsp butter
8 slices white bread
Directions
1. Get a shallow bowl: Whisk in it the eggs with milk and a pinch of salt.
2. Coat the side facing up of 4 bread slices with mustard. Top them with cheddar cheese.
3. Coat one side of the remaining slices with mayo and place it on top with the mayo side
facing down.
4. Place a large pan over medium heat. Heat in it the butter.
5. Dip the sandwiches in the egg mixture. Cook them in the hot pan for 3 to 4 min on each
side.
6. Serve your sandwiches warm with extra toppings if you desire.
7. Enjoy.
Ingredients
4 slices thick sourdough bread melted butter
1/3 lb. sliced roast beef salt
4 slices monterey jack with jalapeno
pepper cheese, sliced
1 tsp canned diced green chilies
mayonnaise
Directions
1. Brush one side of the bread slices with butter.
2. Place 2 of them on a cutting board. Top them with mayo, beef slices, and 1/2 tsp of green
chilies.
3. Coat the other side of the remaining bread slices with mayo.
4. Place them over the sandwiches with the mayo side facing down.
5. Place a large pan over medium heat. Toast in it the sandwiches for 2 to 3 min on each
side.
6. Serve them warm.
7. Enjoy.
Pepperjack Sourdoughs 37
HONEY
Peanut Butter
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
2 slices cinnamon raisin bread
1 -2 tbsp chunky peanut butter
1 tsp honey
Directions
1. Place a slice of bread on a serving plate.
2. Top it with peanut butter and honey. Cover it with the second slice of bread
3. Serve your classic sandwich right away.
4. Enjoy.
Ingredients
3 large carrots, peeled, shredded 1 tbsp basil, chopped, dried
2/3 C. walnuts, ground 8 slices whole grain bread
8 green olives, minced
1 tbsp pimiento, chopped
1 garlic clove, minced
1/4-1/2 C. mayonnaise
Directions
1. Get a mixing bowl: Stir in it the walnuts with garlic, carrots, mayo, a pinch of salt and
pepper.
2. Stir in the basil.
3. Coat one side of each bread slice with some mayo.
4. Top 4 of them with the carrot mixture. Cover them with the remaining bread slices.
5. Slice the sandwiches in half the serve them.
6. Enjoy.
Ingredients
1/3 C. cornmeal 2 tsp pickles, diced
1/4 C. flour 2 tsp onions, diced
1/4 C. breadcrumbs salt and pepper
lemon pepper
12 oz. extra firm tofu, pressed and sliced
1/2 C. mayonnaise
2 tsp lemon juice
Directions
1. Get a mixing bowl: Stir in it the cornmeal, flour, bread crumbs, salt, and pepper.
2. Add the tofu slices to the mixture and stir them to coat.
3. Place a large pan over medium heat. Heat in it 1/4 inch of foil.
4. Deep fry in it the tofu slices for 3 to 4 min on each side until they become golden.
5. Drain them and place them aside to drain.
6. Get a mixing bowl: Mix in it the mayo, pickle, onion, lemon juice, salt, and pepper to make
the dressing.
7. Place the tofu slices in burger buns. Drizzle over them the dressing.
8. Serve your sandwiches with extra toppings of your choice.
9. Enjoy.
Ingredients
1 tbsp peanut butter 1/8 tsp cinnamon
4 slices white bread 1 pinch salt
2 bananas 3 tsp butter
2 eggs
1/3 C. milk
1/2 tsp vanilla
Directions
1. Place 2 slice of bread on a serving plate. Top it with peanut butter and banana slices.
2. Cover them with other 2 bread slices.
3. Get a mixing bowl: Mix in it the eggs, milk, vanilla, cinnamon, and salt.
4. Lower the sandwiches into the batter and coat them with it.
5. Place a large pan over medium heat. Heat in it the butter until it melts.
6. Place in it the sandwiches and cook them for 3 to 4 min on each side. Serve them warm.
7. Enjoy.
Ingredients
1/4 C. unsalted butter 1 tsp Worcestershire sauce
6 tbsp minced onions 1/4 tsp cayenne pepper
1 1/3 C. cider vinegar
1 1/3 C. ketchup
1 C. packed brown sugar
Directions
1. Place a saucepan over medium heat. Heat in it the butter until it melts.
2. Cook in it the onion for 4 min. Stir in the rest of the ingredients. Cook them until they start
boiling.
3. Lower the heat and let them cook until the sauce reduces by half.
4. Adjust the seasoning of the sauce then serve it with your sandwiches.
5. Enjoy.
Ingredients
1/2 C. mayonnaise 1/2 C. vegetable oil
1 medium lime, grated zest and squeezed 1 tbsp vegetable oil
1 1/2 tsp wasabi paste 1 tsp grated ginger
kosher salt 3 C. sliced iceberg lettuce
ground black pepper 4 hamburger buns, toasted
2 large eggs
2 tbsp soy sauce
1 C. panko breadcrumbs
4 (4 oz.) hake fillets or white fish filets
Directions
1. Get a mixing bowl: Whisk in it the mayonnaise, lime zest, 1 tsp of the lime juice, the
wasabi paste, salt and pepper to make the dressing. Get a mixing bowl: Mix in it the eggs
with 1 tbsp of soy sauce. Sprinkle some salt and pepper over the fish fillets. Coat them
with the egg mix then roll them in the breadcrumbs.
2. Place a large pan over medium heat. Heat in it 1/2 C. of olive oil.
3. Deep fry in it the fish fillets until they become golden brown for 3 to 4 min on each side.
4. Drain them and place them on paper towels to drain.
5. Get a small mixing bowl: Whisk in it 1 tbsp of lime juice with 1 tbsp of soy sauce, 1 tbsp
of oil, ginger, 1/4 tsp of salt and 1/4 tsp of pepper. Mix in the lettuce.
6. Coat the inside of the burger buns with the wasabi dressing.
7. place in them the fish fillet then top them with the lettuce mixture.
8. Serve your sandwiches right away.
9. Enjoy.
Ingredients
2 slices whole wheat panini style bread 1 roasted red pepper, sliced into strips
2 tbsp sundried tomato basil hummus 2 slices red onions
1 green lettuce leaf 2 slices tomatoes
6 slices cucumbers 1 tbsp crumbled feta cheese
1/2 C. baby spinach leaves
Directions
1. Coat the open side of the bottom side of the bread with hummus.
2. Top them with lettuce, cucumbers, spinach, roasted peppers, onion, tomato and feta cheese.
3. Cover it with the upper half. Serve your sandwich with extra toppings of your choice.
4. Enjoy.
Le jardin fume au soleil de midi. Les deux cèdres ont l’air de deux
tentes noires déployées sur le ciel fondu. Un seul moineau, dans un
bosquet, brave de son pépiement dur le silence accablé. Jérôme qui
gravit, à droite, le sentier ombreux, regarde, malgré lui, le store
fauve tendu contre une des fenêtres, celle de la chambre d’Agnès. Il
aperçoit, au coin d’une allée, un banc peint en blanc près d’une
bordure de géraniums qui flamboient. Avant-hier encore, tous deux,
avec Antoinette, se sont assis là pour deviser. Et, de nouveau, voici
que sa vaillance va défaillir. Exterminer d’un mot la joie de la maison,
à l’instant où elle aurait sa plénitude, c’est comme s’il s’armait d’une
fourche, saccageait les parterres tendrement cultivés par Mme Élise,
et plantait à la place une grande croix nue.
Quand Agnès sera devant lui, les yeux encore battus par
l’angoisse amoureuse de la nuit dernière, et qu’il entendra sa voix,
comme une sourde plainte de violoncelle, l’appeler : Jérôme…, que
subsistera-t-il de ses résolutions ?
Or, justement, une jeune fille en noir, au tournant du sentier,
s’avance à sa rencontre. Ce n’est pas Agnès, c’est Antoinette. Il
reconnaît sa démarche ferme, le blond cendré de ses cheveux, la
lumière de son sourire. Elle a ou veut avoir sa mine enjouée de tous
les jours. Cependant une pensée grave, une sorte d’embarras
insolite alourdit sa vivacité.
Elle descendait, dit-elle, au-devant de Mme Élise ; celle-ci est au
chevet de la femme d’un jardinier qui vient de mettre au monde son
quatrième garçon. L’événement retarde le déjeuner, et Désirée en a
pris occasion pour une nouvelle crise de fâcheries.
— Mais vous, Jérôme, qu’avez-vous donc ? Vous paraissez las et
triste.
— C’est vrai, répond-il ; et soudain, en face d’Antoinette, si
douce, si diaphane, il cède à l’invincible pente d’un cœur trop
chargé ; il veut se délivrer, en elle, de son secret, lui demander
conseil ; même avant sa mère, elle saura, comme si l’intuition d’une
jeune fille pure devait le fortifier mieux que les avis d’un confesseur
ou d’une mère.
Il est las en effet, et il s’asseoit sur le gazon du talus. Antoinette,
avec simplicité, se met près de lui. Le buisson, en face d’eux, jette
son ombre chaude ; derrière, des branches de noisetiers abaissent
un épais rideau ; mais, plus en arrière, se cache une sente tortueuse
au milieu du taillis.
— Vous songez, Antoinette, au couvent, commence Jérôme un
peu fébrile. Je veux vous confier, comme à une sœur, une chose
dont personne, sauf Dom Estienne, ne sait rien encore. Le Jérôme
qui vous parle, dans quelques mois peut-être, sera un séminariste…
Il s’attendait à voir le visage d’Antoinette resplendir d’une joie
mystique. Au rebours, elle ne peut cacher son bouleversement ;
haletante et pâle de surprise :
— Vous, Jérôme ! s’écrie-t-elle. Bon Jésus ! qui l’aurait cru ?
Il se met à lui conter l’origine de sa vocation, son amitié pour
Montcalm. Mais, à l’instant où, comme dans un songe, il répète ses
propres mots :
— Si Dieu l’exige, vieux, c’est promis, tout à coup, derrière les
arbres, un bruit de feuilles et de rameaux froissés suspend sa
confidence.
— Quelqu’un nous écoute !
Il s’est levé, il écarte les branches, il entrevoit, renversée parmi
les ronces d’un buisson, une forme noire.
— Agnès ! s’écrie Antoinette.
Tous deux se frayent un passage auprès de la malheureuse,
évanouie ou morte, dont la chevelure s’est déroulée, accrochée aux
épines. Antoinette s’incline sur elle, lui redresse la tête. Livide, les
dents serrées, les yeux inertes, Agnès ne donne aucun signe de vie ;
Antoinette, cependant, sous la robe légère distingue les faibles
mouvements du cœur.
— Ma pauvre bien-aimée ! murmure Jérôme, comprimant une
explosion de tendresse.
Aveu imprévu qu’Agnès n’entend pas et qui ne suffit point à la
ranimer.
Que s’est-il passé ? Apparemment, elle a suivi sa sœur,
impatiente d’écouter ce qu’elle dirait à Jérôme, ce que Jérôme lui
répondrait. Elle n’a pu soutenir l’horrible déception ; elle est tombée,
comme anéantie. Et il s’explique l’étonnement d’Antoinette : elle
venait le pressentir, pénétrer au moins s’il comprenait Agnès. Chez
elle, malgré tout, la sublimité chrétienne a déjà rebondi :
— Agnès aussi vous aime. Mais que la Volonté de Dieu soit faite,
et non la nôtre !
Dans cette parole très simple, transfigurée par un regard de feu,
Jérôme perçoit la déchirante évidence : Agnès est sa victime, et il
faut qu’elle le soit. O douleur ! Il est certain d’être aimé, juste au
moment où il renonçait à son amour. Mais ces idées le traversent
comme des éclairs. Antoinette, toujours maîtresse d’elle-même,
déclare :
— Nous ne pouvons la soigner ici.
Jérôme veut transporter Agnès insensible ; il la laisserait
retomber si Antoinette ne se raidissait pour la soutenir avec lui. C’est
la seconde fois qu’il serre Agnès entre ses bras, mais aujourd’hui,
pareille à un cadavre, tuée par son immolation. Les longs cheveux
lui balaient doucement les paupières ; les joues égratignées par les
épines déposent sur ses lèvres un filet de sang. Le sang d’Agnès, il
en gardera longtemps le goût amer et délicieux.
Une pareille épreuve n’excède-t-elle pas son courage ? Il est sur
le point de la déposer à terre, de se jeter contre elle, de lui crier dans
l’oreille :
— Agnès, réveille-toi ; je t’aime ; il n’y a plus que toi au monde. Je
choisirais l’Enfer avec toi plutôt que le Paradis sans toi.
Mais une voix éperdue a retenti dans le jardin :
— Jérôme ! Antoinette ! Qu’arrive-t-il ? O lamentables enfants !
Mme Élise, qui rentrait en hâte, les a vu passer du sentier dans le
jardin avec leur fardeau noir, échevelé. Pourquoi cet
évanouissement d’Agnès ? Insolation meurtrière ou bien quelle
tragédie ? Elle interroge Antoinette ; c’est Jérôme, en phrases
entrecoupées, qui répond :
— Antoinette et moi, nous étions assis sur le gazon du talus ; je
parlais ; nous ne savions pas Agnès dans le bois, derrière nous ; le
bruit de sa chute nous a révélé sa présence…
— Il y a là bien de l’étrange. Jérôme, tu ne me dis pas tout !
— Je vous dirai tout, maman. Mais d’abord, pensons à la faire
revivre. Je vais courir au médecin…
Désirée vient d’apercevoir, le long des parterres, sous le soleil
farouche, ce cortège qui semble ramener une morte. Elle s’élance
hors de sa cuisine :
— Eh la ! la ! bonnes gens ! La pauvre mignonne ! Elle est
tournée ! Du vinaigre qu’il faut l’en frotter…
Et le Père, secoué dans le sommeil vague de sa sieste par l’éclat
des voix insolites, regarde à sa fenêtre, descend avec un air de
consternation ; il soupçonne quelque foudroyante catastrophe.
Quand Jérôme revient, hors d’haleine, sans avoir trouvé le
médecin, Agnès, étendue sur le divan du petit salon, a repris
connaissance. Elle demeure prostrée, comme au sortir d’une vision
qui l’écrase. Elle refuse de manger ; aux câlineries suppliantes
d’Antoinette elle répond par des gestes indifférents. Jérôme respire