Creative sandwiches and wraps repurpose fridge fare in a snap

Ah, the relief that lockdown cooking can provide. When staying cooped up at home, one day may seem very much like the last. Cooking may be the best distinguishing component. But unless you are feeding the neighborhood or dishing up dinners to a large family, those meals can yield a load of leftovers.

Sandwiches can be a creative way to use those fridgefilling reruns. Leftover cooked steak, chicken, pork or seafood can be the cornerstone of brilliant sandwiches. Proteins, cold and cut into manageable pieces, can star in traditional between-sliced-bread renditions as well as tucked into pita halves or rolled up burrito-style in wraps. Or, try a sturdy lettuce taco, tucking the filling into a folded leaf.

If you like, try some tasty condiments to add pizazz. Store-bought chutney can be tossed with chunks of chicken or pork. Raita, the classic Indian yogurt sauce, can be delicious on a chicken sandwich (to make it, combine 1 cup plain whole milk Greek-style yogurt, 1 teaspoon minced garlic, ¾ cup finely chopped peeled and seeded cucumber, salt and pepper). Or for a spicy edge, make a lime-chili mayo by combining ¼ cup mayonnaise with 1 tablespoon fresh lime juice, ½ tablespoon chili powder and 1 teaspoon minced garlic, plus salt and pepper.

Here are some favorite use-the-leftovers sandwich riffs from our house.

Sprinkle with salt and pepper. Roast 35-45minutes or until chicken is thoroughly cooked. Set aside to cool.

2. When chicken is cool, remove and discard skin and bones; cut chicken into 3⁄4-inch dice. Place chicken in a bowl and add mayonnaise (reserve 1-2tablespoons for spreading on bread), tarragon, celery, 2teaspoons salt and 1teaspoon pepper. Toss well.

3. To assemble, spread a little mayonnaise on half of the bread slices, top with chicken salad and lettuces. Cover with remaining slices of bread. Cut in half and serve. Source: “Barefoot Contessa at Home” by Ina Garten (Clarkson Potter, $35)