Rush Hour

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.