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Holly Nilsson
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It’s just days away from the first frost, and you’re looking at your green tomatoes wishing they would just hurry up already. I’ve been there…we’ve all been there! Fret not, for there is plenty you can do with your green tomatoes to turn them red and tasty off the vine.
Near the end of the gardening season, gardeners watch the weather like hawks. Every day, we check to see if the dreaded first frost is coming.
For many of our plants that require a long growing season, every second counts! Sometimes, we can harvest in time, and other times, we just don’t get enough growing days and sunshine to get there.
Tomatoes are one I’m always keeping an eye on. I harvest them beginning in August, and can have a couple months of garden fresh tomatoes if I’m lucky. But nearing the end, I cross my fingers at the small green tomatoes and hope they can make it.
If you have a frost coming, and you’re worried your tomatoes won’t ripen in time, there is hope for your green tomatoes. In fact, some gardeners actually prefer to harvest them when they’re green!
Let me tell you why and how you can actually ripen your green tomatoes off the vine.
When tomatoes first begin to grow, they’re vivid green. As they slowly reach mature size, they become pale green. Once a tomato has reached its full size, the flavour development is mostly done.
Tomatoes will begin to blush, which is known as the breaker stage. At this point, they are about half green and half red. During the breaker stage, the tomato has sealed off its stem from the plant, and nothing is moving from the plant into the fruit.
When the tomato reaches this breaker stage, it can be harvested off the vine. It will ripen and taste the exact same as if it had been left to ripen on a vine.
Many people like to harvest at the breaker stage to prevent insects and birds from feasting on their tomatoes and stop the tomatoes from splitting themselves or sunscalding.
For many gardeners, they don’t have time to let the tomatoes even get to the blushing breaker stage. If a frost is imminent, you’ll want to get tomatoes off the plant.
You can absolutely harvest tomatoes that are green but full-size. These will ripen off the plant. Those that aren’t full-sized won’t ripen once picked because they weren’t fully developed yet.
Once you have your green tomatoes off the plant and inside, there are a few things you can do to help them turn from green to red.
Tomatoes like to develop best in warm temperatures. Anywhere from 24-29 °C (75-85 °F) degrees is best for indoor ripening. Placing them on a sunny windowsill can help.
Tomatoes naturally produce ethylene gas as they mature and turn red. Many commercial growers will actually ripen tomatoes by exposing them to ethylene gas. They’re picked when they’re green and then they use controlled exposure of ethylene to turn them red in time to put on grocery store shelves.
You can use this same method at home by placing your tomatoes in a paper bag or a cardboard box and closing it up. The tomatoes will naturally produce ethylene themselves and slowly ripen, but you can speed up the process by placing a ripe banana alongside them. Other fruits such as mangos, apples, or avocados also work.
Check on the tomatoes regularly. They will ripen at different speeds depending on what stage they were picked at. Remove any that are ripe or may show signs of spoilage.
Keep the stem intact. When harvesting your tomatoes, leave a little bit of stem rather than pulling just the tomato off. This will help the tomatoes ripen better.
Do. Not. Put your tomatoes in the fridge. Once you put the tomatoes in the fridge, you completely halt the ripening process. You’ll also notice a reduction in flavour, as the aromatic compounds in the fruit will break down when exposed to cool temperatures.
Of course, if you’re storing them for a while, you can move them into the fridge to help make them last longer. But you want to keep them on the counter or fruit bowl if you can help it!
When storing, it’s also a good idea to put the tomatoes upside down with the stem on the bottom. The shoulders of the tomato help to distribute the weight evenly, and your tomatoes will last longer.
Of course, you can also eat your green tomatoes! This is a completely different experience from eating a ripe red tomato. Green tomatoes are quite crunchy and have a tart taste.
The most common way to enjoy green tomatoes is to fry them. Cover them with a breadcrumb coating with spices and fry them in a pan until they’re golden brown.
You can also try pickling them. I haven’t tried this myself, but I would probably do it in a similar way to how I make my pickled shishito peppers.
Once a tomato freezes, it will turn to mush when it defrosts, and the plant itself will wilt and turn brown. So, it’s important to pick those green tomatoes off the plant if a first frost is on its way!
It’s going to depend greatly based on the type of tomato you have. Indeterminate tomatoes (the vining ones) will fruit at different times, so you could enjoy some tomatoes now, and others two months later from the same plant. Determinate tomatoes will all fruit at once, giving you one large harvest.
Most tomatoes need 65-90 days from seed before you’ll begin to see any tomatoes. Once you see a flower, that will turn into a tomato fruit in about 15-20 days.
The best way to tell if a tomato has reached full size is by its colouring. Compare it to other tomatoes on the vine. If it’s starting to change colour ever so slightly, such as yellowish-green or has a slight pink hue (usually begins at the bottom of the tomato), it’s ripe and can be picked to turn red inside.
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Stephanie Rose
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You have worked hard cultivating your garden and have been rewarded with a tomato harvest—now what? This post will show you exactly how to enjoy the fruits of your labour (pun intended!). Here’s what to do with tomatoes, whether they are ripe or still green.
As summer comes to an end, it leaves us with an abundant bounty of fresh, delicious food. It is wonderful to bite into a ripe, sun-warmed tomato at this time of year, but it also feels a little sad because you know that the cold season is coming and soon you’ll have to wait almost a whole year for the fresh taste of summer.
Thankfully, it doesn’t have to be this way! Take a little time now to learn about preserving tomatoes. These simple methods will help you find comfort in the sunny taste of summer, even in the dead of winter.
This post will cover…
With a little planning and simple preparation, you can harvest that bounty of tomatoes in your garden and preserve them for the winter months. Whether you want the easiest possible method (freezing) or something a bit more complex (canning), the techniques outlined in this post are straightforward and practical.
Growing tomatoes is great for everyone, beginners and pros alike because they are super easy to grow. Plus, the flavour of the homegrown version is unparalleled in the grocery store.
There are so many varieties of tomato that you can surely find some that suit your garden. Small-space gardeners can choose dwarf or container plants, short-season growers can choose fast-maturing varieties. Even those who live in rainy climates (like me!) can grow tomatoes that produce well on cloudy days.
With all of these options, it’s hard to not have a bumper crop of tomatoes ready at the end of the season. Having more harvest than you know what to do with is overwhelming, not only because you find yourself scrambling to add them to every meal possible but because you know how much you’ll miss them in the winter.
When you’re overwhelmed with a crop, it’s impossible not to start taking it for granted and get a little tired of eating it. But, come January, you’ll be wishing for that fresh summer taste that you can no longer get your hands on.
Luckily, there are multiple ways to take when preserving that allow you to enjoy them in the colder months. If the weather is beginning to cool or your tomato plants have succumbed to the dreaded Late Blight, then it’s time to harvest the lot of them and put them away for the winter.
Here are some ideas to help you figure out what to do with tomatoes.
This is a great way to use a large crop, and it couldn’t be easier. Here are the three steps to follow:
First of all, it’s important to note that once frozen, the texture will change. Thawed tomatoes are not firm like the fresh ones are, but if you are planning to use them in cooking, they are quick and easy to remove from the bag and toss in the recipe.
I find myself reaching for these tomatoes whenever I want to make sauce, soups, or casseroles. The flavour is excellent for these saucy kind of foods.
Grab a dehydrator and make some dried tomatoes! These taste just like the sun-dried version that was in just about everything 20 years ago. Drying grape tomatoes at home makes for a delicious way to preserve them for the winter months. Here’s how you can easily dehydrate tomatoes:
This is one of my favourite methods I use when figuring out what to do with tomatoes from my garden. I love the taste and find myself adding them to everything. A few ideas include:
Honestly, you can’t go wrong with these! A little goes a long way so be conservative.
Of course, one of the most popular options when wondering what to do with tomatoes is canning. You can cook tomatoes and make a variety of different recipes, such as pasta sauce, soup, salsa, and pizza sauce. I like to roast the tomatoes with garlic first and then use them in the recipe.
As with all canning recipes, be sure to follow the ingredients and process them accordingly, as canning can be dangerous if not done properly.
At the end of the season, you will usually end up with a bunch of tomatoes in various stages of ripening, meaning you’ll have quite a bit of green tomatoes.
While green tomatoes are lovely fried and in salsa, there is an easy way to ripen the rest of the crop indoors where it’s still toasty warm. Choose to ripen only the tomatoes that are clean and disease-free.
Ripening green tomatoes is simple! All you will need to do is:
Easy and delicious!
Perhaps the most important part of what to do with tomatoes for gardeners is saving the seeds. This will allow you to have another great harvest next year! Learn all about how to save tomato seeds through fermentation here.
Tomatoes begin to ripen from the bottom, turning from green to various shades of red, yellow, and orange. To know when to pick the tomato, look at the bottom. When it starts to soften ever so lightly, it’s time to harvest.
If you want to eat it right away, pick it when the colour has reached the top. If you want to eat it in a day or two, leave a little bit of green at the top. It will fully ripen on your counter in a day, protected from rain and insects.
Leave a little bit of vine on your tomato until you’re ready to eat. If all the tomatoes on one vine are ready at the same time, I will clip the whole vine and leave the tomatoes attached. But if they’re all ready at different stages, I take one at a time, leaving the top bit of vine that connected it to the plant.
It’s completely up to you. You can pick them just before they’re ready, as mentioned above, or when they’re fully ripe. Keep in mind that when they’re fully ripe, they’re more likely to be eaten by birds or insects like tomato hornworms. They can also split if they receive a sudden intake of water, such as a from a rainstorm. That being said, you can get slightly better flavour if you allow it to ripen fully on the vine.
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Stephanie Rose
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This sweet and savory Easy Watermelon Summer Salad is perfect for summer—all the goodness without the guilt! You just need to cut out some fresh ingredients, toss, and enjoy. It’s done in 15 minutes.
Savory-sweet summer salads are the BEST!! Please, drum rolls…. Meet my Easy Watermelon Summer Salad.
This Easy Watermelon Summer Salad is so easy to make that I can barely call it a recipe. It’s just cutting out some fresh ingredients, tossing, and enjoying—all the goodness without the guilt. It’s done in 15 minutes.
I’m not always drawn to try unusual combinations, and to be honest, watermelon salad wasn’t something I was thrilled to taste. I am so glad I ventured out of my comfort zone. I loved this salad.
This surprising and refreshing summer salad It’s sweet and savory. Perfect for summer!
Watercress Salad with Raspberry Vinaigrette, Honey Chipotle Barbecue Chicken Salad, and Easy Fish and Mango Ceviche are some of my favorite summer recipes to try.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Salad:
For the Dressing:
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Cut the watermelon and cucumbers into small cubes. Then, half the tomatoes.
To amp up the flavor and freshness, I added both basil and mint leaves, but you can choose one or the other if you prefer.
Mix the watermelon, cucumbers, tomatoes, and fresh herbs in a salad bowl or serving plate.
Toss with dressing. Then top with feta and serve.
Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.
Extras to add-in. Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some fresh arugula or baby spinach for more greens.
Seeds: I recommend buying a seedless watermelon and cucumber to save time.
I love to serve this salad with Easy Honey Chipotle Grilled Shrimp , Easy Sausage and Veggies Foil Packets with Grilled Chipotle Mangoes, or Easy Chipotle Steak Bites. Don’t forget the 3-Minute Instant Pot Corn on the Cob and a summer cocktail.
For a simpler, lovely meal, serve with a piece of crusty bread or as a side dish to practically any grilled meat or fish for a perfect summer bite.
Store: This salad tastes best if served the first day. Watermelon is a super watery fruit, so it won’t hold up too long in the refrigerator.
This sweet and savory Easy Watermelon Summer Salad is perfect for summer! You just need to cut out some fresh ingredients, toss and enjoy. All the goodness without the guilt. Done in 15 minutes.
In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper. Set aside.
In a large salad bowl combine watermelon, tomatoes, cucumber, and fresh herbs; mix to combine.
Calories: 93kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 91mgPotassium: 473mgFiber: 1gSugar: 10gVitamin A: 1265IUVitamin C: 37.8mgCalcium: 87mgIron: 1.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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What is it about the combination of tomatoes, cucumber and onions that is so dang good?! Am I right? It’s like the summer salad trifecta! This is the best tomato cucumber salad recipe ever!
It seems like every year we head off to some BBQ and someone that claims to hate cooking shows up with the most perfectly delicious recipe out of the whole neighborhood. And 9/10 it seems to be a tomato cucumber salad. SO! I’ve changed our neighbor’s recipe slightly and am here to beg you to pin it, especially those who say that they can’t cook because you DEFINITELY can cook this!!
It is so light and refreshing and perfect to cool down on a hot summer day! The dressing is tangy and flavorful without weighing the salad down. There are few things worse than a salad that is drowning in dressing! And this easy salad is healthy!
Made with all fresh ingredients, here is your shopping list for this salad recipe:
The measurements for each ingredient can be found in the recipe card at the end of this post. You can save or print the recipe there as well.
Salads are simple and this recipe is great for making ahead of time. You are basically going to chop up all the ingredients, pour the dressing over and then let it sit until ready to serve.
All of these instructions in greater detail can be found below in the recipe card.
“Regular” cucumbers have a thicker and more waxy skin and are cheaper. They also have lots of seeds that should be removed for salads like this one.
English cucumbers have a thinner skin and are seedless. They are more expensive but are less work. No peeling or seeding needed. You can use either for this salad, but I prefer the taste of the English cucumber. You can find them in the same area as the regular cucumbers. They are longer and skinnier and are usually wrapped in plastic.
If you want to add more ingredients to this salad, here are a few possibilities:
Feel free to make it your own and add the ingredients that you love.
This cucumber tomato onion salad recipe can be made up to a day ahead of time. For the best flavor, the ideal time for it to sit before eating is 1-6 hours. If you need to make it earlier than that, store it in the refrigerator until you’re ready to eat it. I do prefer it at room temperature.
Store this salad in the fridge in an airtight container for 4-5 days. It will keep longer if you store the tomatoes separately. Tomatoes start to breakdown earlier than the cucumber and onions.
I always make this salad as a side dish for something grilled or smoked. It just seems right. Here are a few of our favorite main dishes to eat with this salad:
If none of those are what you are after, you can find all our grilled recipes and smoked recipes here on the blog. It also makes a great picnic side.
You don’t need to be a chef to make this tomato cucumber salad, but all your friends are going to think you are! I guarantee it will be the hit of your next backyard BBQ!
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Cut each tomato in 6-8 wedges and then halve them.
Trim the ends off of the cucumber and then slice in half lengthwise, creating two pieces. Slice in 1/4″ pieces.
Toss tomatoes with the brown sugar, onion, and herbs with salt and pepper.
In a glass measuring cup, whisk together the dressing ingredients and pour over the tomato salad.
Cover in plastic for 1-6 hours on the counter or refrigerate if longer. This is best served the day of and is delicious served with grilled or toasted crostini bread!
Calories: 192kcal
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Sweet Basil
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Take your favorite salad on the go, with this easy handheld chicken Caesar wrap.
Seasoned chicken, crispy romaine lettuce, and tomatoes are drizzled with a classic Caesar dressing before being rolled into a tortilla.
These wraps combine all of the flavors of our fave chicken Caesar salad in a hand held bite.
Turn a classic Caesar salad into a deliciously portable meal.
Did you enjoy this Chicken Caesar Wrap recipe? Be sure to leave a comment and rating below!
Chicken Caesar salad wraps are easy to make for a delicious lunch or dinner.
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With a filet knife, cut the chicken breasts in half horizontally to make 4 thin cutlets, ½-inch thick.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer to a plate to rest.
In a large bowl, add the chopped lettuce, ¼ cup of the parmesan cheese, and bacon bits (if using). Add ¾ cup of dressing and the juice of half a lemon and toss well to combine.
Chop the chicken.
Place the tortillas on a plate and top with a damp paper towel. Cover with plastic wrap (or a second plate, inverted) and warm in the microwave for 20 seconds.
Divide the lettuce mixture over the tortillas, top with the chicken and diced tomato. Drizzle with the remaining dressing and sprinkle with Parmesan cheese.
Roll the tortilla, burrito-style, and serve immediately.
Calories: 663 | Carbohydrates: 23g | Protein: 35g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1332mg | Potassium: 829mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9334IU | Vitamin C: 15mg | Calcium: 266mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Sandwich
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Southern Tomato Gravy is a staple in our house! This tomato based gravy is wonderful over biscuits, rice, or mashed potatoes.
If you are a fan of biscuits and gravy, you may also want to try this delicious Chocolate Gravy. It’s a classic for a reason and wonderful to enjoy on Christmas morning.
Southern Tomato Gravy is a staple in our house and it’s such a versatile recipe. It’s wonderful over biscuits, rice, noodles or mashed potatoes. You can also use tomato gravy in hamburger dishes and it’s a great way to use those delicious garden tomatoes.
You can add different seasonings to this dish to give it a different flavor. You could add basil, oregano, Italian seasonings, etc. Or you can add some dillweed, it’s super versatile but we love it just this way.
This is a very simple dish to make and you can throw it together quickly for breakfast or dinner. We love simple recipe and feel they are the best for a reason!
Step 1
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon. Put bacon drippings in a hot skillet on stove top.
Step 2
Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits, rice, noodles or mashed potatoes.
We feel the bacon grease really takes this gravy to the next level. You can always use vegetable oil, but it won’t be nearly as good as it will be with the bacon grease. You can also sprinkle cooked bacon on top of the gravy…. so good! This is also really good over meatloaf!
We store this in the refrigerator, it will keep for a few days, reheat in the microwave and its about 6 servings.
Tomato Gravy is such a Southern dish served over biscuits for breakfast, rice for supper or mashed potatoes. Wonderful way to use fresh tomatoes from the garden but can use canned tomatoes.
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon.
Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits.
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Anne Walkup
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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dieTTaste
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This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
This classic comforting soup recipe is easy, nutritious, and a family favorite!
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
This wholesome and economical soup is easy to make and tastes delicious.
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
Discard bay leaf, season with salt & pepper to taste and serve.
Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
This classic comforting soup recipe is easy, nutritious, and a family favorite!
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
This wholesome and economical soup is easy to make and tastes delicious.
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
Discard bay leaf, season with salt & pepper to taste and serve.
Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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NEW YORK—Having scoffed in astonishment as they picked up the produce and examined it, Italian immigrants shopping in U.S. grocery stores issued a statement Thursday claiming these tomatoes, they no good. “A tomato supposed to be red—what this supposed to be?” said Gianfranco Padovani, who arrived in the United States this month and spoke on behalf of all Italian immigrants who were still accustomed to fresh San Marzano tomatoes harvested at the peak of ripeness and not yet familiar with the pale, bland American variety bred solely to increase its shelf life. “I eat this, I die by poison. This the trash section, no? You can take me to real grocery store in your car? My nonna, if I show her this tomato, she fall over dead. I send my mother picture, it make her weep.” At press time, the Italian immigrants were overheard asking what you supposed to do with mozzarella that look like this.
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A ham sandwich is a simple pleasure, stacked high with lots of ham, lettuce, tomato, and cheese. We add a tangy honey mustard for the perfect bite.
Ham – Sliced deli ham comes in a variety of flavor profiles like maple glazed, Black Forest, Hot Honey, and Mortadella. But one of our favorite ways to enjoy a ham sammie is to use leftover holiday ham because you can slice it as thin or as thick as you like!
Spread – To balance ham’s salty flavor, we love a good homemade honey mustard sauce.
Bread – Rye is an excellent bread for ham sandwiches because it’s dense and sturdy and adds loads of flavor. Sourdough, pumpernickel, wheatberry, whole wheat, homemade white bread, Hawaiian rolls for sliders, or even a croissant split in half makes an excellent carrier for these tasty sandwiches.
Cheese – Swiss cheese is a tangy complement to salty ham, but a slice of American cheese, Havarti, Gruyere, or Provolone will also taste great!
Besides crispy lettuce and juicy tomatoes, nearly anything can go on a ham sandwich! If holiday leftovers are already ‘gobbled’ up, try topping your sandwich with a fried egg, sliced avocados, or pickled red onions.
Leftover turkey, cranberry sauce, and even a scoop of leftover stuffing can be piled high on a ham sandwich!
PRO TIP: Make an open-face baked sandwich by topping the sandwich with ham and tomato and topping it with extra cheese. Place under the broiler until the cheese is bubbly and melted.
For ham sandwiches that look and taste as good as freshly made, the best way to store them is to wrap them in parchment paper since it absorbs moisture, unlike plastic wrap or baggies. Wrap it once, slice it, and then wrap it again, if desired. This keeps the sandwiches intact and dry.
Did you enjoy this Ham Sandwich? Leave us a rating and a comment below!
Make this ultimate ham sandwich using holiday leftovers for an easy lunch or on-the-go dinner!
Combine the mayonnaise, mustard, and honey in a small bowl. Set aside.
Lightly toast the bread if desired and spread the honey mustard over one side of each slice.
Place the cheese on two slices of the bread, top with ham, tomato slices and lettuce. Top with the remaining two slices of bread and cut sandwich in half.
Calories: 724 | Carbohydrates: 37g | Protein: 39g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2045mg | Potassium: 623mg | Fiber: 5g | Sugar: 7g | Vitamin A: 924IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Ham, Lunch Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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A classic turkey sandwich recipe is perfect for game day or holiday leftovers!
Piled high with turkey, lettuce, tomato, cheese, and a liberal amount of cranberry sauce, this turkey sandwich recipe is delicious!
Bread: Choose a sturdy bread like a nice grain bread, ciabatta, or even rye or sourdough. Want something lighter? Wrap the ingredients in romaine lettuce!
Turkey: Use sliced deli turkey or leftover sliced turkey breast. Add other deli meats like ham, chicken, or cotto salami for variety.
Cheese: Choose your cheese, great options include cheddar, Colby Jack, Monterey Jack, or Gouda. Mix and match for flavor.
Vegetables: Add crunch with lettuce, tomatoes, or cucumbers. For creaminess, try sliced avocado.
Condiments: Mix mayo with pesto for aioli, or use chipotle for a kick. Honey mustard adds a sweet tang.
Did you make this Turkey Sandwich? Leave us a rating and a comment below!
This is an easy way to turn Thanksgiving leftovers into the best turkey sandwich!
Lightly toast the bread.
Spread mayonnaise on 2 of the slices.
Top with cheese, turkey, lettuce, and tomatoes. Season with salt & pepper if desired.
Spread remaining slices of bread with cranberry sauce and top sandwich.
Cut in half and serve.
Top with lettuce, tomatoes, bacon, pickles, or any of your favorite sandwich toppings!
Calories: 383 | Carbohydrates: 16g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 659mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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