Advertisement One of the easiest, yet perhaps least obvious, is to make breakfast do double duty. As in, make extra breakfast foods, then turn the excess into lunch.
For example, if scones or English muffins are on your breakfast menu, toast up a few extra and use them to make sandwiches for lunch, perhaps with a bit of the ham and cheese that went into the breakfast omelet.
Pancakes can be used the same way, as in this recipe for pancake panini with leftover or deli chicken and cheese. Or if your breakfast involves sausage, fry a few more and use them in this recipe for sausage pita pockets.
Pancake Panini
2 tablespoons butter, softened
Eight 6- to 8-inch-round pancakes
3 tablespoons mayonnaise
3/4 pound thinly sliced deli chicken breast or about 1-1/2 cups shredded cooked chicken
1 medium Granny Smith apple, cored and thinly sliced
8 slices sharp Cheddar cheese
Divide the butter between the pancakes, spreading a small dollop on one side of each pancake. Arrange the pancakes, buttered side down, on a work surface.
Divide the mayonnaise between them, spreading a small amount on each pancake.
Arrange a quarter of the chicken on each of 4 pancakes, then topping that with a quarter of the apples slices and 2 slices of cheese. Place one of the unused pancakes on top of each sandwich, buttered side up.
Heat a large skillet over medium heat or preheat a sandwich press to medium. Add the sandwiches and cook, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side. If using a sandwich press, cook according to manufacturer’s directions.
Makes 4 servings.
Sausage Pita Pockets
Four 6- to 8-inch whole-wheat pita breads, halved crosswise to create a total of 8 pockets
1 cup baba ghanoush, herbed goat cheese, hummus or other spread
8 cooked breakfast sausage patties or links, sliced into strips, cooled
4 carrots, peeled and thinly sliced or grated
1/2 cup crumbled feta cheese
1/2 cup raisins
1/4 cup chopped fresh flat-leaf parsley (optional)
1 lemon, cut into wedges
Open each pita half and spread about 2 tablespoons of the sandwich spread inside. Divide the sausage patty slices between each of the pita halves, laying them into the spread. Repeat with the carrots, feta and raisins. Garnish each sandwich with parsley, if using, and serve with lemon wedges. Makes 4 servings.
