I am not a particular fan of lunch. Sure I enjoy a warm slice of quiche, a hearty bowl of soup, or a nice salad with a crusty roll, but in my case, as I’m sure in yours, for the most part, lunch is a meal that is catch as catch can. Sometimes a sandwich, sometimes cheese and crackers, sometimes just crackers.
Here is a recipe for a healthy lunch, made up of items from the fridge, topped with a delicious creamy sauce and…it’s good for you. I challenged myself to come up with a fast healthy sandwich, the only caveat was that I needed to make the sauce a day ahead. In five minutes, this is what I was able to assemble. Looks tasty, no? It is. Consider my vegetable selection as a guideline and use your favorites. I do find that provolone cheese and cucumber are a must, but the rest is up to you.
From the bottom up, here is what I used:
For the Sandwich
A slice of white wheat bread
A handful of spring mix lettuce
A slice of provolone cheese
Thinly sliced red onion
Thin slices of cucumber
Creamy Yogurt Dill Sauce (recipe below)
It’s a knife and fork sandwich to be sure, and one that will leave you satisfied and feeling good about yourself.
Creamy Dill Sauce
(For one sandwich)
2 Tablespoons plain Greek Yogurt (I use Chobani)
1 Tablespoon chopped fresh dill
½ teaspoon Dijon mustard
1 pinch of Coleman’s English mustard (for zing)
1teaspoon canola oil
½ teaspoon red wine vinegar
Pinch of Kosher salt
Few gratings of freshly ground black pepper
Mix all ingredients together and store in a covered container in the fridge. Keeps 3-4 days.
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