…I mean egg salad, tuna salad, chicken salad
We’ve heard it before: Eat more vegetables. Pack them in your lunch. Sneak them into recipes. All good advice. So here’s my simple trick for packing veggies into my diet.
“Wet” salads make a fabulous sandwich, especially my take on tunafish-minus-mayo. Here’s how I boost the vegetable quotient and have a sandwich that goes in your mouth, not on the plate, the floor, your lap…
1. Choose an open-faced sandwich over closed
2. Select a hardier gluten-free bread, like an Udi’s bagel, hamburger bun or similarly dense loaf. Toast well.
3. Instead of layering the sandwich with lettuce and tomato and other greens (which fall off when you bite into the bread), try this: Put the egg, tuna or shredded chicken in a bowl. Finely shred, chop or tear your greens and other add-ins – lettuce, spinach, celery, olives, artichoke hearts, tomatoes. Then add the condiments. Mix well. Chill for an hour or more.
4. Serve open-faced. Top with cheese, pepper or other seasonings. Now eat — there’s less mess when you bite into an open-faced sandwich…plus you’re getting more greens in every bite.
