Multigrain Veg Sandwich
Looking for a light to medium snack, or an accompaniment to soup? This simple but tasty sandwich might be it.
Ingredients
Preparation
Presentation
Serve with a hot or cold soup, such as Mushroom, Asparagus + Wild Rice Soup
(c) Copyright 2005, Raj Kumar Dash, curryelviscooks.blogspot.com
Ingredients
- Multigrain bread - two slices
- Butter
- Mayo
- Cucumber - field or English, sliced long, wide, and thin - 4 slices. Use a vegetable peeler instead of a knife, if necessary. (I will try to post a picture at some later date.)
- Tomato - Beefsteak or regular tomatoes, sliced into 4 thin disks
- Cheese - [optional] 2 large thin slices of Mozarella or Swiss, about 3 x 4 inches
- Salt and pepper to taste
Preparation
- Toast the slices of bread (in oven or toaster over, if possible)
- Spread butter one slice of toast, mayo on the other.
- Layer the cucumber, tomato, and cheese to stack the sandwich.
- Shake salt and pepper on the tomato slices, then top with the final slice.
- Cut in half on a bias and serve.
- Alternately, do not pre-toast the bread. Arrange the sandwich as just described, then place in a preheated (325) oven or toaster oven for 3-5 minutes, until toasted. (This oven-melt version is great for a Fall or Winter day.)
Presentation
Serve with a hot or cold soup, such as Mushroom, Asparagus + Wild Rice Soup
(c) Copyright 2005, Raj Kumar Dash, curryelviscooks.blogspot.com
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