Tuesday, September 14, 2010

I heart sandwiches

The beauty of being on leave is that I can make lunch! And the beauty of our perennial summer is a cold sandwich goes down really well, and it's so easy to make. You just throw all your favourite ingredients together and it's done.
For this particular midweek lunch, it was wholegrain rye bread with organic iceberg lettuce and roast chicken, spread liberally with cranberry sauce and mustard on the first layer, and organic tomatoes and gherkins on the bottom layer. For the kids' sandwiches, I replaced the mustard with mashed avocado and the gherkins with organic cucumber. 

I made them in the morning, during Lauren's nap and wrapped them tightly in cling wrap and put them in the fridge. At lunch, the sandwiches are nice and cold, and the cling wrap kept the bread moist and soft. 

Hmmm...I wonder if I can make my own bread...


Brigitte Rozario said...

Where do you get the wholegrain rye bread from? Is it sour?

Elaine said...

From the bakery at Jaya Grocer. Not sour...tastes like normal bread.

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