Makes 4 sandwiches - 4 servings
Recipe from Vegetarian Sandwiches by Paulette Mitchell
Recipe from Vegetarian Sandwiches by Paulette Mitchell
A quick, easy, and healthy family meal that can be eaten on bread, crackers, pita, tortillas, or alone!
For the dressing
For the dressing
- 1/4 cup plain yogurt or mayonnaise (fat-free)
- 1 tablespoon snipped fresh dill or 3/4 teaspoon dried dill
- 2 teaspoons mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon honey
- 1/2 to 1 clove garlic, minced
- Dash of freshly ground pepper, or to taste
- Dash of salt, or to taste
For the salad
- 6 hard-cooked eggs (low-fat version -- 8 hard-cooked egg whites, 2 egg yolks)
- 1/4 cup minced carrot
- 1/4 cup minced red bell pepper
- 2 tablespoons minced celery
- 2 tablespoons minced red onion
- 2 tablespoons capers, drained and rinsed
- 4 large tomato slices
- 1 cup finely shredded lettuce
Stir together all the dressing ingredients in a small bowl.
Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.
Spread 4 slices of bread with mayonnaise, the other 4 slices with mustard. To assemble each sandwich, spread the egg salad mixture atop the mayonnaise on 1 slice of bread.
Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.
Spread 4 slices of bread with mayonnaise, the other 4 slices with mustard. To assemble each sandwich, spread the egg salad mixture atop the mayonnaise on 1 slice of bread.
Add a tomato slice and lettuce.
Close the sandwich with another slice of bread, mustard side down, and slice in half.
(Low-fat notes added by Anita!)
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