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Friday, August 05, 2005

Multigrain Veg Sandwich

Looking for a light to medium snack, or an accompaniment to soup? This simple but tasty sandwich might be it.

  • 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

  • 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.)

Serve with a hot or cold soup, such as Mushroom, Asparagus + Wild Rice Soup

(c) Copyright 2005, Raj Kumar Dash,

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About me

  • I'm blogslinger
  • From Canada
  • Writer, author, former magazine editor and publisher, amateur photog, amateur composer, online writer/ blogger, online publisher, freelancer

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