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Let’s see, a no-bread sandwich. How diabolical is that? It makes sense if you’re low on bread, or tired of the usual stuff between two slices.
No-bread sandwiches inhabit a small corner of our culinary present, but the surprise factor makes them all worthwhile. The ingredients are tasty enough to satisfy without added carbs.
This is perfect for what we call a “light lunch,” one that is satisfying but won’t spoil your trip later to the chocolate yogurt smoothie shop with whipped cream and sprinkles.
EGG SALAD FILLING
4 eggs, hard boiled, peeled and chopped
1 dash hot pepper sauce or to taste (optional)
Salt and pepper to taste
1/3 cup celery, minced
1/4 cup finely shredded carrot
Mayonnaise, to moisten
SANDWICH
8 slices Monterey Jack cheese
4 thin tomato slices
4 lettuce leaves
Mix egg salad filling and refrigerate covered for four hours to meld flavors. Spread four of the cheese slices thickly with the filling and place tomato slice on top. Top off with lettuce leaves. Cover with the remaining cheese slices. Serve on with pickles and olives. Leave the French bread in the pantry. Serves 4
Let’s see, a no-bread sandwich. How diabolical is that? It makes sense if you’re low on bread, or tired of the usual stuff between two slices.
No-bread sandwiches inhabit a small corner of our culinary present, but the surprise factor makes them all worthwhile. The ingredients are tasty enough to satisfy without added carbs.
This is perfect for what we call a “light lunch,” one that is satisfying but won’t spoil your trip later to the chocolate yogurt smoothie shop with whipped cream and sprinkles.
EGG SALAD FILLING
4 eggs, hard boiled, peeled and chopped
1 dash hot pepper sauce or to taste (optional)
Salt and pepper to taste
1/3 cup celery, minced
1/4 cup finely shredded carrot
Mayonnaise, to moisten
SANDWICH
8 slices Monterey Jack cheese
4 thin tomato slices
4 lettuce leaves
Mix egg salad filling and refrigerate covered for four hours to meld flavors. Spread four of the cheese slices thickly with the filling and place tomato slice on top. Top off with lettuce leaves. Cover with the remaining cheese slices. Serve on with pickles and olives. Leave the French bread in the pantry. Serves 4
