Ski Sandwiches

I love the hot-latte time of year! I love the wind whipping around and the night sky so clear and bruised-blue that it breaks my heart. I love when you go outside and get the giddy surprise of snowflakes suspended in the air like fog would be. There is a lot of complaining around here though, because it's nearly summer, and winter is still here. It hasn't stopped snowing, and is nearly time for it to start again!

The ski resorts stayed open till Memorial Day, so I faced the necessity of quick dinners for the kids. I started off grilling smoked gouda, pear, and butter sandwiches with chicken soup, and then shifted to Swiss and kosher dill pickle with mustard. The Swiss and pickle sandwiches were so delicious that the kids wanted them in their school lunches...everyday for MONTHS!

After all of that, I put capers with mayonnaise in the food processor and slathered it on French bread with smoked salmon and fresh dill...ohmygosh. Then I made egg salad and kind of overdid it with lemon juice. I thought to drizzle lemon juice on the bread to make it more juicy...! Grilling all of these in olive oil makes the big difference and now that I've served these with various combinations of soup on our lunch menu, I'm delighted to get so many compliments for something so easy! Try these!

These little sandwiches are going down in family history as something to look forward to, after an icy day out there. I'm grateful it kept snowing!