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When you're really in a rush, it's hard to beat a good sandwich. But that doesn't mean that you should pull up to the drive thru window at the local fast food joint. You can enjoy a healthy meal that's tasty and fast. The key is having the right things on hand and doing a little work in advance.
Because sandwiches are a regular part of my weekday lunches, I try to have a wide variety of ingredients on hand to make them interesting. Here are a few ideas:
Always have a variety of spreads and relishes available -- and don't be afraid to make your own.
Remember that iceberg lettuce is fine, but keep some other greens around to perk up your next sandwich. Basil, spinach and clover sprouts are all great choices.
Don't be afraid to experiment with some sweet additions such as jams or thinly sliced fruit. Add some raspberry preserves to a ham and cheese sandwich or sliced peaches to a roasted turkey club.
Fresh tomatoes, onions, pickles or cucumbers, olives and other veggies add taste and texture to sandwiches -- don't forget them!
The open-faced sandwich featured in this month's column gets its kick from a tangy spread that can be made ahead. In fact, I suggest you double the recipe for the spread and keep some extra on hand for your other sandwiches.
Spread each of the 4 slices of bread with 1 T. of the Everything Spread. Layer the basil leaves, turkey, onion and cheese on top of the slices of bread. Broil 3 inches from the heat for about 2 minutes or until the cheese melts. Serve immediately with your favorite salad and fresh green onions.