Campus is Cookin’: Six Sandwich Recipes for the Great Lawn

Returning students remember the uncanny power of sunny days and blossoming cherry trees that draw everyone out to the Great Lawn for frisbee games, studying, sunbathing and general spring excitement. Spend most time outside without letting homework get behind by eating lunch on the lawn. As the weather warms up, these six fresh sandwich ideas will be perfect for picnics. Zesty hummus and a splash of hot sauce make a Mediterranean veggie pita a thrilling change from plain turkey and cheese. Rip a round pita in half so that you have two pockets perfect for stuffing. Start by smearing a liberal layer of hummus onto one face of the inner pita. Toss in some tabbouleh, a tangy Arab salad of bulgur wheat, mixed herbs, chopped tomato and spring onion, often eaten as a side with Mediterranean dishes. Both tabbouleh and hummus can be found in the organics bar by the first floor toaster. To complement the flavors, add cucumbers, green peppers, olives and other vegetables from the salad bar. Spice fanatics can add a flavorful dash of hot sauce. For a heartier meal, add strips of grilled chicken. With the final touch, a sprinkle of feta cheese, this pita is ready to hit the Great Lawn. If warm weather makes you crave exotic outings and tropical beaches, you’ll love a fresh burrito wrap, which you can make even if it’s not Taco Tuesday. On a large wrap, pile black beans, iceberg lettuce, tomatoes, carrots, peppers and chicken. Sometimes the organics bar features interesting dishes to spice up salads and sandwiches, such as corn and bean salad, which can taste great in this wrap. Top your wrap with cheddar cheese and lots of salsa, and then roll tightly. What is the secret to rolling a burrito that doesn’t collapse when you bite in? Warm the plain wrap in the microwave for a few seconds before it gets too delicate. Don’t overstuff – pull one long side over the fillings, fold in the short ends tightly and cover with the other side. A California classic, a turkey sandwich jazzed up with guacamole and alfalfa sprouts will take you straight to the Golden State. This sandwich shines on a soft, chewy roll, but any other type of bread works as well. Place a slice of tomato on the bun followed by few pieces of turkey. Next, add a hearty dollop of guacamole, if available. Add a pillow of airy alfalfa, top the bun, and head outside. A light spring delight, this “Very Veggie” sandwich can go straight from the salad bar to your Great Lawn picnic. Begin with a plain bagel, a convenient to-go staple, and add a sprinkling of field greens, called mesclun. Add chopped tomatoes and onions, drizzle honey mustard, and then sprinkle alfalfa sprouts and Craisins. Dab Dijon mustard on the sprouts and top with a slice of American cheese. Separating the condiments will help the sandwich retain its crunch while still giving your nutritious bagel a delightful flavor. Though a favorite since childhood, it’s time to remix the classic peanut-butter and jelly sandwich. Prepare a typical peanut butter and jelly sandwich by lightly spreading peanut butter and strawberry or grape jelly on two slices of oatmeal molasses bread. For an extra nutty flavor, use the organic peanut butter by the toaster on the first floor. Before sticking the slices together, try adding a few banana chips and raisins to give the sandwich a fruity crunch. For a sweet note, sprinkle cinnamon sugar or drizzle honey. With the sweet spring air comes the desire for something a little more sugary: the Irrestible Chocolate Panini. On a slice of whole wheat and honey bread, form an even layer of chocolate chips, avoiding placing them too close to the edges. Place the other slice on top, and put the sandwich into the panini press. Toast for about two minutes, waiting for the bread to become golden brown. Try spreading strawberry jam or preserves on top of the sandwich for a fruity twist. This summer, be sure to whip up one of these six to-go sandwiches to satisfy your grumbling stomach while relaxing on Great Lawn.