Today is a sandwich day. I'm all for quick and easy, and with minimal use of the stove during the summer. So here's some sandwiches that I absolutely love on those days when I'm too hot/busy/tired/lazy to fix regular meals.
Tuna Salad Sandwich
1 can tuna in water
1/4 c. mayonnaise
1 T lemon juice
1 tsp garlic powder
1 small onion, diced
6 celery stalks, diced
1 dill pickle, chopped or grated
1/2 red or yellow bell pepper, diced
6 slices whole wheat or multi-grain bread
Drain tuna and pour into a small bowl. Add mayo, lemon juice, and garlic powder. Mix well. Toss in the veggies and mix until coated. Spread onto the bread and serve. For me, it makes 2-3 sandwiches. But we like it nice and thick on our bread. You may be able to get more out of it than we do.
Egg Salad Sandwiches
6 eggs, hard boiled, peeled, and chopped
1/2 c. mayonnaise
1 T yellow mustard
1 tsp garlic powder
1 small onion, diced
1 T sweet relish
1 T dill relish
12 slices whole wheat or multi-grain bread
Boil, peel, and chop up your hard boiled eggs and put them into a bowl. Let them get to room temperature. Add the other ingredients and mix well. This will make 3-4 thick sandwiches or 5-6 smaller sandwiches.
Marinated Veggie Sandwiches
2 beefsteak or roma tomatoes, sliced 1/4" thick
1 medium red onion, sliced into rings
2 cucumbers, seeded and sliced thin
2 red/yellow/orange/green bell peppers, cut into thin strips
1 small bottle low fat Italian salad dressing
Cream cheese
Bagels or whole wheat/multi-grain bread
Slice up all your veggies and toss them together in a bowl with the salad dressing. Let sit for a few hours. For best results, let sit overnight. Coat bread or bagels with cream cheese and layer veggies on top. (If you have a panini grill or some other kind of sandwich grill you can add sliced summer squash, sliced zucchini, and/or sliced eggplant to the veggie mixture and grill with regular cheese instead of the cream cheese.)
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