Veggie Pita Pockets, Tuna Salad And Veal Meat Loaf

Whether it’s back to school or work this month, here are healthy, attractive and delicious sandwiches to enhance your brown bag lunch.

Take advantage of the fresh vegetables at the farm stands to stuff inside a sandwich “pouch,” aka whole what pita pocket. For easy transportation and to prevent leakage, wrap everything in its own plastic wrap, zip-lock bag or plastic container and then slip it all into a larger zip-lock bag, seal, and place it in a tote bag, briefcase, or lunch box for the kids. Don’t forget a plastic spoon and two or three paper napkins. Choose your favorite vegetables to stuff inside the pocket. My grandson loves cucumbers and hummus, a niece is crazy about tabbouleh in a pita pocket—the combos are endless.

I’ve discovered that adding apple cider vinegar to Grey Poupon Dijon mustard makes an excellent dressing for my favorite sandwich filling: tuna salad with celery, pickles and tons of onion. Try it. If it’s too “healthy” for your palate, add a dollop of mayo to make it creamier.

My brother’s favorite sandwich was meatloaf with ketchup. This updated veal meatloaf made with yogurt and rolled oats to bind the meat and seasonings together will also be a delicious offering for dinner one evening. Use the leftover slices for a sandwich the next day. While the veal loaf is in the oven, why not bake potatoes at the same time? Add a tossed salad to complete your dinner. Bon sandwich appétit!

Veggie Whole Wheat 
Pita Pockets(Makes 4 sandwiches)4 whole-wheat pita pockets

8 to 9 slices ripe, firm, beefsteak tomatoes

8 thin slices medium red onion, halved

About 1 cup baby arugula, washed and spun dry

1/3 cup hummus (your favorite brand or homemade)To prepare:Cut the pita pocket in half and stuff into a zip-lock plastic sandwich bag.

Core and halve a tomato, place the cut side down on a cutting board and cut into 1/4-inch-thick slices. Wrap two slices for each half of the pocket in plastic wrap and slip them into a zip lock bag for extra insurance. Likewise, cut the onion into as thin a slice as possible, wrap in plastic and slip them in bag with the tomato. Stuff the arugula into a separate plastic bag. Fill a small plastic container with hummus and securely seal the lid.

Another combo: Slices of green or red bell pepper, cheddar cheese and marinated artichoke hearts with a few drops of mustard vinaigrette drizzled on top.Janeen’s Tuna Salad(Makes 3 sandwiches)1, 7-ounce can water packed solid tuna, drained

2 stalks celery with leaves, peeled and finely chopped

2 spears dill pickles or 1 peeled kirby cucumber, finely chopped

About 1/4 cup finely chopped red onion

About 1/4 cup chopped flat leaf parsley

2 generous teaspoons grainy Dijon mustard

2 tablespoons apple cider vinegar

Freshly squeezed lemon juice to taste

Sea salt and freshly ground black pepper to taste

(Optional: 1 to 2 teaspoons good quality mayonnaise)

Three Boston lettuce leaves

6 slices of crusty Tuscan bread, toasted if desiredTo prepare:In a small bowl and working with a table fork, flake the tuna as you are removing it from the can. Add celery, pickles/cucumber, onion, parsley, and mix well. Meanwhile, in another bowl, whisk mustard with vinegar, lemon juice, salt and pepper. Add just enough dressing to the tuna to bind the mixture together. Taste and adjust the seasonings. Cover and refrigerate for the best flavor.

To assemble the sandwich, place lettuce leaf on a slice of bread, mound with tuna salad and top with next slice of bread. Cut in half and wrap each half individually in plastic wrap to tote.Veal Meat Loaf(Serves 4)Extra virgin olive oil for sautéing

4 shallots, finely chopped

1 clove garlic, minced

4 or 5 leaves fresh sage, chopped

1 sprig fresh rosemary leaves, chopped

1/2 teaspoon paprika

Sea salt and freshly ground black pepper to taste

1 tablespoon balsamic vinegar

1 pound ground veal

1/4 cup uncooked rolled oats

1/4 cup plain yogurtFor sandwiches:8 slices whole grain bread, lightly coated with Dijon mustard

4 Romaine lettuce leaves, washed and patted dry

1/2 Granny Smith apple, sliced thin and rolled in lemon juice

8 thin slices New York State sharp cheddar cheeseTo prepare:In a small skillet over medium heat, coat the bottom with olive oil.

When hot, add shallots and sauté, stirring constantly until beginning to soften. Add garlic, and sauté until lightly browned, about four minutes. Add sage and rosemary and sauté until aromatic, about two minutes. Add salt, pepper and vinegar.

Transfer the mixture to a flat dish and cool completely.

Place the veal in a bowl and with your hands gently blend the cooled shallot and herb mixture into the veal. Add oats and yogurt to the meat and mix well. Form a small patty (about 1 tablespoonful) flatten and sauté in a small skillet over moderate high heat until brown on both sides. Taste and adjust the seasonings. For optimum flavor, form the meat into a loaf shape, cover with plastic wrap and refrigerate overnight.

Before baking, preheat oven to 350 degrees F.

Line a loaf pan with parchment paper and spray with olive oil. Place the meat in the prepared pan and bake until an instant-read meat thermometer registers 155 degrees F, about one hour. Let stand for 10 to 15 minutes before slicing.

To assemble sandwiches, lightly coat the bread with mustard, cut the cold veal loaf into 1/2-inch-thick slices. Place lettuce on a slice of bread; add veal, two or three apple slices, cheddar cheese and top with bread.