International Sandwich Day: A Meal in a Sandwich

International Sandwich Day: A Meal in a Sandwich

you, too, don’t have time for breakfast and are satisfied with a sandwich, make sure it includes all essential nutrients. How do you do it correctly? Amali Messika, Chief Dietician at Strauss Group, has the answers

In recent years, sandwiches have undergone a culinary and health upgrade, as an emerging trend made the full, rich meal abandon the plate and enter into a sandwich.   Apart from the health and nutritional awareness of what our sandwich should contain, satiety factors have joined in as well.

Following are some tips that will help you prepare a healthy and satisfying sandwich:

Prefer a small sandwich loaded with goodness over a focaccia with one layer of spread.

“We eat with our eyes.” Since it is important that our sandwich looks appetizing, use as many colors and quality raw materials as possible.

• It should include freshly-cut vegetables such as lettuce and cabbage that don’t have a high caloric value and contribute to a healthy diet and satiety.   • It is always recommended to make your own sandwich. “eatery” sandwiches may contain a huge amount of calories.

Bread is the basis of every sandwich. It is advisable to use whole wheat bread.

Proteins build our body. A children’s meal should include proteins such as egg, tuna and cheese that help build cells and assist growth.


Following are some special sandwich recipes provided by Chef Yaniv Gur Aryeh:

Bread roll with “Symphonia White Cheese with Sun-dried Tomatoes and Kalamata Olives”, Antipasti Vegetables and Cashew Nuts:

Ingredients (4 rolls):

• 1 eggplant

• 2 red peppers

• 1 onion

• 1/4 cup olive oil

• 1 teaspoon salt • 1/4 teaspoon coarsly-ground pepper

• 1/2 teaspoon of sugar

• 1 pack “Symphonia White Cheese with Sun-dried Tomatoes and Kalamata Olives”

• 40 basil leaves • 100g roasted cashew nuts

• 4 rolls


Cube the eggplants, peppers and onions. Mix with olive oil, salt, pepper and sugar. Bake in a hot oven (240 degrees Celsius) for about 15 minutes, until the vegetables are golden brown. Cool slightly, then mix the vegetables with the cheese, basil leaves and cashews. Cut the rolls in half and empty their core. Fill the emptied rolls with the filling and serve. You can serve the halved rolls or cut them into slices.



Spicy Pita Bread with Potato Omelette and Cured Lemon  

Ingredients (4 pita breads):  

• 1 potato

• 1 carrot

• 1 celery stalk

• 5 eggs

• 4 tablespoons olive oil

• 1 teaspoon salt

• 2 tomatoes

• 2 small cured lemons, sliced

• 1 pack "Symphonia White Cheese with Hot Shifka Pepper"

• 4 pita breads   Preparation: Peel and cube the potatoes and carrots. Cut the celery stalk into thin slices. Heat water in a large saucepan and cook the vegetables for 10 minutes, strain and cool slightly. In a large bowl beat the eggs with 3 tablespoons of white cheese, season with salt and pepper, and stir in the cooked vegetables. Heat the olive oil in a large skillet, pour in the egg mixture, cover and simmer for 10 minutes on low heat. With a large plate, tray or lid turn the omelette gently, slide back into the skillet and cook for another 5 minutes.

To serve: Slice the tomatoes and cured lemon. Open the pita-pocket and spread it generously with the cheese. Top with the tomato and lemon slices. Extend the pita-pocket with your hand and gently squeeze in pieces of the hot omelette.      


Smoked Salmon and Smoked Eggplant Meet in a Sandwich 

Ingredients (for each sandwich):  

• 2 tablespoons "Symphonia White Cheese with Roasted Eggplant, Olive Oil and Garlic"

• 4 slices of smoked salmon

• 2 radishes

• 1 stalk of green onion

• 2 slices of fresh challah bread or rustic bread  


Generously spread two slices of challa with the white cheese. Place the smoked salmon on one bread slice. Cut the onion into 3cm segments and place on the second bread slice. Cut the radishes into thin slices and arrange as tiles on the green onion. Close the two bread slices, squeeze lightly with the palm of your hand and serve immediately.