“Cream Cheese” Sandwiches for Lunch, Dinner or Picnic Fare
Smoked Salmon and Cream Cheese Panini
Everyone loves a Panini! Get out your Panini press or sandwich maker and prepare to be amazed by how delicious this sandwich combo tastes!
- 8 slices of rye bread (makes 4 sandwiches)
- ½ cup of plain or flavoured TOFUTTI BETTER THAN CREAM CHEESE®
- 8 oz. smoked salmon
- Olive oil cooking spray or non-dairy margarine
Place four slices of bread on to a cutting board. Spread each slice with a generous serving of TOFUTTI BETTER THAN CREAM CHEESE®
Top with thin slices of smoked salmon. Top with second slice of bread to make four sandwiches. Spray both sides of bread with olive oil cooking spray or spread with non-dairy margarine. Preheat Panini press sandwich maker. Place one sandwich at a time in press and cook until golden brown on both sides. Serve warm.
French Pan Bagnat Picnic Sandwich
A Pan Bagnat is a giant loaf-sized sandwich filled with yummy layers of goodness including a vinaigrette that lightly soaks into the bread, infusing it with flavour. You wrap the entire thing and then cut it into thick slices for a picnic lunch.
- 12 asparagus spears
- 1 Tbsp olive oil
- 3 tsp Dijon mustard
- 1 tsp vinegar
- 1 can of tuna
- 3 hard-boiled eggs
- 1 large tomatoes, thinly sliced
- 1 cup Herbs & Chives or Garlic & Herb TOFUTTI BETTER THAN CREAM CHEESE®
- 12 green or black olives
- 1 large loaf of sour dough or French bread (horizontal loaf or round loaf)
Bring a pot of water to boil. Add steamer and steam asparagus until cooked but still crisp. Set asparagus aside on a plate. Remove steamer. Using boiling water, add 3 eggs and boil for approximately 10 minutes. Place immediately in cold water with ice cubes. When eggs are cooked, peel and slice. In a bowl, mix together oil, mustard and vinegar to make vinaigrette. Slice the loaf of bread in half horizontally and pull out some of the inner bread from both halves but leave about a one-inch shell intact.
Take the TOFUTTI BETTER THAN CREAM CHEESE® and spread it on the bottom of each half of the inner side of the loaf. Then layer the eggs, tomatoes, tuna, asparagus and olives in the bottom half of each half loaf. Spoon vinaigrette over top of each loaf. Carefully place both halves together and wrap tightly with plastic wrap. You can also wrap the sandwich in waxed paper and tie it with kitchen twine. Take a cast iron skillet or heavy pot and place it directly on top of the sandwich to compress the loaf, and leave it that way for 30 minutes to one hour. Remove and cut into slices and serve or refrigerate and pack in a picnic cooler with an ice pack and serve for a picnic style lunch.
PEI Style Lobster Rolls
Nothing is more delicious than fresh lobster served hot with butter—oh, except maybe fresh lobster rolls!
- 1 ½ lbs of lobster meat from a fresh cooked lobster or 4 frozen lobster tails
- 2 stalks of celery, finely chopped
- 1 red onion, finely chopped
- ¼ cup TOFUTTI BETTER THAN CREAM CHEESE®
- 2 Tbsp fresh squeezed lemon juice
- Salt and pepper
- 4 hot dog or sub buns sliced in half
Cook one fresh lobster or the lobster tails. Chop cooked meat into bite-size pieces and set aside. Place in a large bowl and add chopped celery, onion, lemon, salt and pepper and TOFUTTI BETTER THAN CREAM CHEESE® and mash with a fork to combine. Add cooked lobster meat and gently stir until meat is lightly coated. Spoon mixture into each of the buns and serve. For a perfect summer time meal, serve fresh fruit for dessert over bowls of TOFUTTI PREMIUM® non-dairy frozen dessert