There are some nights you just want a bowl of soup and a sandwich – no fuss. To keep it healthy, I like to prepare these ingredients when I have time and keep them in the freezer for when we want this simple type of dinner.
I bake the bread loaves, cut them in half and store each half in a separate freezer bag. Certainly you can buy bread if you don’t have time to bake, but this recipe makes exceptional tasting sandwich bread.
You can use whatever ingredients you have on hand for a sandwich, but I usually like to have extra cooked chicken breasts, pork tenderloin or meatloaf in the freezer. I slice them in sandwich portions and store them in freezer bags.
Soups are always a good solution after a busy day. I like to keep homemade soups in the freezer because they are healthier than canned soup. Soups that are not too heavy go better with sandwiches. I also freeze these in one or two cup portions.
Now with these in the freezer, you won’t have to ask – what’s for dinner?
Whole Wheat Sandwich Bread
This is a very moist, tender, slightly chewy bread and stays moist for a few days.
Ingredients
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 packages active dry yeast
- 2/3 cup honey, divided
- 5 cups bread flour
- 5 tablespoons melted butter or butter alternative, divided
- 1 tablespoon Kosher salt
- 2 tablespoons flaxseed meal
- 4 tablespoons of powdered vital wheat gluten
- 3 1/2 cups whole wheat or white whole wheat flour
Directions
In the large bowl of an electric mixer, mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes or until big and bubbly.
Mix in the 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in the whole wheat flour.
Knead on level 2 for about 10 minutes. Then, take the dough out and knead by hand on a floured surface until not real sticky – just pulling away from the counter for about 1 minute. to form a large dough ball.
Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide in half. Shape each half into a loaf and place in two greased 9 x 5 inch loaf pans. Allow to rise until the dough has topped the pans by one inch. You may also make 3 smaller loaves (8×4 inch pans) and reduce the baking time to about 25 minutes.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes. To be sure check the temperature with a thermometer. Most breads are done when the internal temperature reaches 190 degrees F.
Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent the crust from getting hard. Cool completely
Italian Seasoned Meatloaf for Sandwiches
Ingredients
- 2 lbs ground beef or ground turkey
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 of a large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 to 1 1/2 cups dry bread crumbs.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine all ingredients except bread crumbs. Mix well. Gradually add breadcrumbs and lightly mix mixture after each addition. Stop when the beef and breadcrumb mixture begins to feel firm and holds its shape.
Form into a loaf and place in a baking pan.
Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.
Let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute.
Meatloaf Sandwich
Ingredients for each sandwich:
- 1 slice Italian seasoned meatloaf
- 1 roasted red pepper from a jar
- 1 large slice deli provolone cheese
- 2 slices homemade whole wheat bread
Butternut Squash-White Bean Soup
The soup ingredients may seem like an unlikely combination, but I have to tell you that the flavor is incredible. Be sure to use a good brand of chicken stock or even better use homemade.
Serves 4-6
For serving:
Cooked bacon, crumbled, and chopped parsley for garnish, if desired.
For soaking the beans:
1 cup dried white beans, such as cannellini, haricot blanc (navy) or Great Northern beans. Soak in 4 cups of water overnight. Drain.
For cooking the beans:
In a large soup pot combine
- Drained beans
- 3 cups chicken broth
- 4 cups water
- 2 whole, peeled garlic cloves
Bring to a boil, then lower the heat and simmer until the beans are tender but not soft. Check after 40-45 minutes. Pour into a large mixing bowl. Reserve.
For the soup:
In the same pot heat 2 tablespoons olive oil and add
- 2 onions, diced
- 1 cup celery, diced
- 3 or 4 freah sage leaves or 1 teaspoon dried, crumbled
- 1 bay leaf
Cook over medium heat until tender, about 10 minutes.
Stir in 1 medium butternut squash, peeled and cut into 1/2 inch cubes and cook for 5 minutes.
Directions
Drain the beans and the garlic and set aside. Add all of the cooking liquid to the squash and onion mixture.
Add 1 teaspoon kosher salt and freshly ground pepper to taste.
Cook at a simmer until the squash becomes very tender. Add the drained white beans and garlic and heat thoroughly. Remove the bay leaf.
Purée one-third of the soup and add back into the pot. Taste and adjust for salt and pepper.
Serve in individual bowls sprinkled with chopped parsley and crumbled bacon, if desired.
Related articles
- Cooking Techniques: Healthy “Meat”loaf (pajamaliving.wordpress.com)
- Potato and Leek Soup (deelightfullyveg.wordpress.com)
- Hot and Sour Squid Soup (recipe) (impromptujourneys.wordpress.com)
- {Recipes} No Knead Whole Wheat Bread (watchjoshgrow.wordpress.com)
- Oat Wheat Sandwich bread with flax (vegan) (kdilcappello.wordpress.com)
Animalcouriers
Have never tried making meatloaf before – this one looks wonderfully simple.
Jovina Coughlin
Go girl! This is my husband’s favorite of all the meatloaves I make and it makes great sandwiches. The tomato sauce keeps it moist and flavorful.
Dimple@shivaaydelights
I will have to try making this bread..It looks wonderful x
Jovina Coughlin
Thank you. I am sure you will like it.
yourperfectburn
I always get hungry when I read your blog 🙂 There is nothing like the smell of baking bread wafting throughout the house.
Jovina Coughlin
So true – nothing like the smell of baking bread – it does wonders for your home.
Pam
The bread looks amazing! I haven’t had a meatloaf sandwich in years and yours looks SO GOOD! Loving the bean soup too.
Jovina Coughlin
Thanks Pam
mycookinglifebypatty
Sandwiches and soup are my go-to fast food at home!
Jovina Coughlin
… and they taste so good. My kids used to love this kind of dinner when they still lived at home.
Amanda
Wow that is some dinner! Well done. That bread looks incredible. And the soup…wow! My mouth is watering. Lovely post!
Jovina Coughlin
Thank you Amanda. Surprisingly, the bread is not difficult and rises pretty quickly. The soup has amazing flavor for ingredients that you don’t often find together. What often happens – is that I need to use of some ingredients before they go bad and create something.
Jess
I nominated you for the Dragon’s Loyalty Award! Check out my award page for more info: http://therapybread.com/awards/
Jovina Coughlin
Thank you, Jess
Pingback: One Dish Chicken Dinner « Keitochan Says: