Dagon's Tuna Sandwich

It’s back to school, and while it’s nice to have the house to yourself for a bit, it also means adjusting to the new schedule.

The way to anyone’s heart is of course through their stomach, and you and the kids might both enjoy a scrumptious treat at the end of another long and eventful first day, first week or first month back in school.

See also: Shop 'Stranger Things' Actress Priah Ferguson's Thredup Back-To-School Collection And Stop Fast Fashion

Luckily, chefs from across the country have agreed to offer their favorite after-school snacks with us, so you can be ready to refuel just in time for homework or a little down time.

No matter how picky the eater, you’re sure to find something they like—that you’ll like, too!

Carmine’s Caesar Salad

This refreshingly hearty salad comes courtesy of Carmine executive chef Glenn Rolnick. It serves four and makes about one-and-a-half cups of dressing.

Ingredients:

Salad Dressing

• 6 anchovy filets
• 3 cloves of garlic, peeled
• 2 large egg yolks
• ¼ cup red wine vinegar
• Juice of 1 small lemon
• 1 cup olive oil
• 8 tablespoons grated Romano cheese
• 1 tablespoon of flat-leaf parsley
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper

Croutons

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• ¼ teaspoon dried oregano
• Four ¾-inch-thick slices Italian Campobasso or rustic country bread
• 5 tablespoons grated Romano cheese
• 1 tablespoon chopped flat-leaf parsley

Salad

• 1 large head Romaine lettuce (about 1 pound)
• 3 anchovy filets, for garnish

Directions:

Dressing

1. In a blender or food processor, puree the 6 anchovy filets. Add the garlic and blend the
2. mixture until it is well mixed. Add the egg yolks and blend the mixture for about 2 minutes. Turn
3. off the motor, add the vinegar and lemon juice, and pulse the mixture for 30 seconds.
4. With the motor running, add the olive oil in a slow, steady stream until it is incorporated. Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds. Season the dressing to taste with salt and pepper.
5. Transfer it to a glass or rigid plastic container, cover it tightly, and refrigerate it for at least 4 hours and up to 24 hours. Chilling the dressing thickens it and the thicker it gets, the better it will adhere to the lettuce.

Croutons

1. Preheat the oven to 350 degrees °F
2. In a large bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well. 3. Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated with the oil. 4. Spread the bread cubes on a baking sheet and bake them for 10 to 15 minutes, stirring occasionally, until they are crispy and browned.
3. Transfer the croutons to a bowl, add 2 tablespoons of the cheese and the parsley, and toss them together well. Set the croutons aside.

Salad

1. Tear the lettuce into bite-sized pieces, wash it thoroughly in cold water, and spin it dry or dry it with paper towels. Transfer the lettuce to a plastic bag or similar container and refrigerate it until it is cold and crispy.
2. Place the lettuce in a bowl. Add the croutons and 2 tablespoons of the cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve the remaining dressing for another use. Place the 3 anchovies on top of the salad. 2. Pile the salad on a platter and top it with the remaining tablespoon of cheese.

Open-Face Homemade Peanut Butter & Pear Sandwich

From Jason Goldstein of Chop Hoppy comes a savory treat full of flavor that will turn heads and keep kids happy. This recipe serves four.

Ingredients:

• 1 1-pound bag of roasted salted peanuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cayenne pepper (optional)
• 1 pear
• 4 slices sourdough bread
• Honey
• ¼ cup pomegranate seeds

Directions:

1. Put the peanuts in a blender and blend until it looks like peanut sand.
2. Add the olive oil, honey, cinnamon, nutmeg, and cayenne pepper; blend until it reaches peanut butter texture.
3. Cut the pear into thin slices; squeeze the lemon juice on the pears to help keep them from browning.
4. Spread lots of the peanut butter mixture on each slice of bread.
5. Add slices of pear to each sandwich and generously drizzle on some honey, toss on some pomegranate seeds, and enjoy!

Virgil’s Real BBQ Crusty Mac and Cheese

Ripped from the pages of Virgil’s Barbecue Road Trip Cookbook, this warm and cheesy dish serves four to six, and you know it's good because it's from Virgil's Real BBQ.

Ingredients:

• 1 pound elbow macaroni
• ½ teaspoon kosher salt
• ⅙ teaspoon ground white pepper
• ½ cup chicken stock
• ¾ heavy cream
• ½ tablespoon Worcestershire sauce
• ½ tablespoon hot sauce
• ½ tablespoon Creole mustard
• 1¼ cup Cheese Wiz
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. Preheat the oven to 350 F. Grease a 2-quart baking dish.
2. Boil the macaroni in a 2-quart saucepan filled with water, until it is al dente, or still has some snap when bitten into it. Strain the pasta and rinse thoroughly with cold water. Set
3. Combine the remaining ingredients, except for the shredded cheese, in a medium saucepan over medium heat. The mixture should be barely simmering. Whisk periodically. Cook for 7 to 10 minutes.
4. In a large mixing bowl, combine the cheese sauce with the pasta and about one-third of the shredded cheese. Transfer to the baking dish, covering with remaining shredded cheese, and bake covered for 10 minutes.
5. Uncover and bake for 15 minutes more, or until the top is golden brown.

Dagon’s Tuna Sandwich

Dagon serves top-notch Mediterranean in NYC, and this tuna fricassee salad comes from the mind of executive chef and partner, Ari Bokovza.

Ingredients:

• 12 oz can of tuna, broken up into small pieces but not completely shredded
• ⅔ cup diced cucumber
• ⅔ cup diced tomato
• ¼ cup sliced green olives
• 2½ tbsp minced preserved lemon
• 1 tsp salt
• 1 tbsp harissa, room temperature
• 1 tbsp EVOO
• ¼ cup diced and fried french fries, seasoned
• ¼ cup lemon vinegar

Directions:

1. Mix all ingredients and enjoy either as a sandwich or with a fresh baguette at home.

Hot Dog Grilled Cheese

Another from Jason Goldstein of Chop Happy, this recipe blends two classic childhood favorites into something over the top but easy to make. Serving four sandwiches, there’s enough to go around.

Ingredients:

Hot Dog Grilled Cheese

• 8 teaspoons of yellow mustard
• ¼ cup relish
• 16 slices cheddar cheese
• 4 hot dogs, cooked and sliced down the middle lengthwise
• Homemade Mayonnaise (can use store bought)
• 4 slices of white bread

Homemade Mayonnaise - Servings: 1½ cups

• 3 egg yolks, room temperature
• 1 teaspoon dijon mustard
• Juice of half a lemon
• 1¼ cups olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon apple cider vinegar

Directions:

Homemade Mayonnaise

• Place the egg yolks, mustard, and lemon juice in a food processor.
• Turn the food processor on and slowly add the oil.
• Once the texture is thick and creamy, add the rest of the ingredients and pulse to combine.

Hot Dog Grilled Cheese

1. Spread mayonnaise one one side of each bread slice.
2. Place the bread, mayo-side down, in a pan.
3. Spread mustard and relish on each slice of bread; add four slices of cheese and cook on medium heat for 2 minutes.
4. Add a hot dog to each slice of bread; carefully fold the bread in half and cook each side for another minute, pressing down on the bread with a spatula to help keep the sandwich.
5. Helpful tip: to quickly cook the hot dog, it can be heated in the microwave for 50.

Kamasu’s Fried Spam & Egg Futomaki

Kamasu Sushi chefs Mark Garcia and Iulia Mahu cooked up this celebration of cultural fusion that’ll put a smile on anyone’s face. This recipe makes four servings.

Ingredients:

• 1 teaspoon brown sugar
• ¼ cup bonito flakes
• Salt
• ½ cup rice vinegar
• ½ medium carrot, julienned
• 4 teaspoons butter
• 4 tablespoons white soy sauce
• 4 tablespoons mirin
• 3 cups raw spinach, washed
• 4 tablespoons extra virgin olive oil
• Half a can of Spam cut into 8 logs each 1⁄2 half inch thickness
• 4 eggs
• ½ cup kimchi
• 4 sheets dried nori seaweed for sushi
• 1 pickled takuan daikon for garnish

Directions:

1. Blend brown sugar, bonito flakes, and salt until fine. Add to rice vinegar and stir until thoroughly dissolved. Season the rice by carefully stirring in this mixture known as yokoy. In a large sauté pan set over medium heat, add butter, mirin, white soy sauce, and a pinch of salt. Add the carrots and stir occasionally, allowing them to caramelize, for about 3 minutes, lowering the heat if necessary so that the carrots do not burn. Transfer them to a small bowl.
2. In a small pan sauté the spinach in extra virgin olive oil with garlic and a pinch of salt until just wilted and set aside.
3. In the same pan add 4 tablespoons extra virgin oil, bring to high heat and fry the Spam on all sides until crispy.
4. In a small bowl, beat the eggs. Heat a medium non-stick pan, lightly coat with extra virgin olive oil, and make a slightly well-done omelet. Set aside.
5. To assemble, lay each nori sheet on a bamboo sushi mat, spread one-fourth of the cooked rice evenly. Then place the carrots, spam, spinach, eggs, and kimchi on top, rolling it onto itself with just enough pressure to wrap securely. Slice each roll into five pieces. Garnish with sliced takuan.

Now that the kids are fed and it’s time for homework, caregivers such as yourself might be ready for a little me-time. Might we suggest booking yourself a weekend getaway at one of the best spas in the U.S.? You’ve certainly earned it!

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