Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
I’m not by any means a sandwich snob. I still eat peanut butter and jelly several times a week for lunch and I’m pretty sure will be perfectly content doing so forever. Similarly, Subway is my road trip staple (extra banana peppers please!). That being said, it’s fun to get a little fancier with sandwiches from time to time. The best thing about these is that they’re made ahead of time—making them a great grab ‘n go option or a perfect picnic food.Print
By letting them sit, the flavors have a chance to really soak into the bread and meld with one another. I wasn’t sure how the combo would fare—I’m used to cheddar and roast beef, not feta and roast beef—but I should’ve known better than to doubt the experts at Bon Appetit! I made a few swaps to the original recipe (arugula for spinach, basil for cilantro) and found I wouldn’t change a thing about this version! Of course, I think they’d be just as good with the original ingredients and you could easily nix the tahini dressing if you don’t normally have it on hand and don’t want to shell out $7 for a jar.
Natalie McLaury is a St Louis based food writer with a passion for real food and experimenting in the kitchen. Her cooking ranges from healthy three course meals to decadent desserts, and she shares many of her food tips and recipes on her successful The Sweets Life blog . As an avid runner and fitness expert, she also gives the occasional tips on how to combine a serious interest in health with a sweet tooth.