End-of-the-week sandwich

Dare I call this the end-of-the-week sandwich? You know, that point where you're running out of groceries and ideas for meals, but it isn't quite time to go grocery shopping yet?

Sandwiches have become America's go-to way for food, and it's one of my go-to's when I'm not sure what I can make with what's left in my kitchen. As long as you have a few ingredient essentials (eggs, bread, deli meat, some vegetables, and condiments), you can make yourself a protein-packed tasty sandwich that will keep you full and satisfied.

Mike - put down that takeout menu and make us some sandwiches!



Ingredients

• 4 slices of whole wheat bread
• Cooking spray
• 6 oz. of deli meat (lean ham preferred, but turkey, chicken, and roast beef will work well too)
• 2 eggs, plus salt and pepper to taste
• Vegetables (assortment of spinach, lettuce, tomatoes, peppers, onions, sprouts, vegetable slaw...etc. Whatever you prefer and/or have in your kitchen).
• Honey Dijon mustard (or other condiments of your choosing). If you only have full-fat mayo, use sparingly or not at all. 

Directions

1. Toast the bread slices to your degree of choosing
2. Spray a nonstick saucepan with cooking spray and heat over medium heat. 
3. Cook the eggs to your choosing (I prefer them a little runny in the middle, or you could scramble them). Season with salt and pepper to taste.
4. Sandwich layers (bread slice, eggs, mustard, deli meat, vegetables, bread slice). 

Tip: the ordering of sandwich contents is important - if you place the tomatoes or some type of wet vegetable on top as the last and/or first filling, the bread will become soggy. I also prefer placing the condiments in the middle rather than spreading them on the bread, as some of the flavor gets lost when it's absorbed into the bread. Placing the condiments on top of the egg can really bring out the flavor because the eggs are warm, and the runny yolk is a great way to moisten up the sandwich.

Recipe courtesy of Monica Lisha
Happy and healthy eating!