Veggie & Sprout Sandwich

So by the title I’m sure you can guess that this recipe is not a very heavy or manly sandwich. However, I’ll have you know that my husband thought it tasted fine! I really liked it because it was light but still filling. It’s perfect for a quick lunch. The sprouts give it a nice crunch and the other veggies give it a little extra volume so you don’t need to add meat. You could easily add some lunchmeat to the sandwich but I think it’s great without. Makes 1 sandwich

2 slices GF multi-grain bread

1 tbsp edamame spread or hummus
2 slices of tomato
4 thin slices of cucumber
¼ cup sprouts (I used a mixture of different kinds)
½ red wine vinaigrette

• Toast your bread slices and let cool while you are cutting your veggies.
• Spread edamame or hummus over bread slices.
• Top one slice of bread with sprouts, cucumber and tomato.
• Drizzle over vinaigrette and top with remaining bread slice.

Easy Breakfast Sandwich

Here’s our post wedding breakfast – and one of my son’s favorite! This is quick and easy enough for a weekday breakfast. You can also make these ahead of time and either freeze or refrigerate them. Much healthier than the store bought sandwiches or fast food! Makes 1 sandwich

1 breakfast roll (English muffin, biscuit or roll – I used a GF Against the Grain artisan roll)

1 egg
1 slice of cheese
1 thin slice of turkey or ham

• Cut the breakfast roll in half and lightly toast each side. In a skillet, cook egg, breaking the yolk halfway through cooking.
• Flip egg and cook the other side. You can also use a circular egg cooker (to make a perfect circle egg for your sandwich).
• Warm the turkey or ham slices in the skillet also.
• On one half of the toasted roll, place cheese slice, egg and meat slice. Top with other half of roll and serve.

Turkey Cranberry Sandwich

If you liked my cranberry spread, you will love it on this sandwich. I know making a sandwich is not hard to do and this one is very simple but sometimes you find the right combination and it is too good not to share. Turkey and cranberry just go together and with the holidays coming up I hope you remember this for any leftovers you may have. It’s also perfect to make ahead and take for a quick and easy lunch as it is just as good cold as it is hot! Makes 1 sandwich. Enjoy!

2 slices of gluten-free bread (I love Udi’s or homemade)

1 tsp Dijon mustard
1 tbsp cranberry orange spread
2 slices of deli turkey meat (A local market has a great honey roasted turkey)
1 slice cheddar cheese
1 tsp dairy free butter

• Spread butter on both sides of bread slices.
• On a hot griddle, lay bread slices and cook for about 5 minutes or they start to brown.
• On the griddle, warm turkey slices.
• Flip over bread slices to cook the other side.
• On one slice of bread, spread Dijon mustard. On the other side, spread the cranberry orange spread.
• Layer the slice of cheese on a bread slice.
• Top with turkey slices and then the remaining bread slice. Serve immediately.
• You can obviously cook this on a Panini press but I don’t have one so the griddle worked fine!