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.
- 4 slices bread
- 4 T. Everything Spread (see below)
- 1 c. fresh basil leaves
- 12 oz. smoked turkey, deli-sliced
- 1/2 c. thinly sliced onion
- 3 oz. sliced Monterey jack cheese
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.
- Yields: 4 servings
- Preparation Time: 10 minutes
- 2 1/2 T. nonfat mayonnaise
- 1 1/2 T. Dijon mustard
- 1 1/2 tsp. balsamic vinegar
- 1/2 tsp. minced garlic
Combine all ingredients in a small bowl. Mix well. Recipe can be multiplied. Store any unused spread tightly covered in the refrigerator for up to one week.
- Yields: 4 servings (serving = 1 tablespoon)
- Preparation Time: 5 minutes