Sandwich Love
When people think of sandwiches they usually think of meat and cheese or some combination thereof. But the sandwich is one of the most versatile culinary constructions every conceived. It's not limited by such simple concepts and you shouldn't be either.
A really easy and delicious sandwich I enjoy is made with hummus. A thick layer of this delicious paste on either side of a seasme seed roll. Add to that crisp fresh red bell pepper and slice white onion. Yum. Add a slice of cheese if you're so inclined.
The hormel vegetarian chili sandwich is another great one that you might not have considered. Simply cook some white rice according to the package directions. Then add a can of the veg chili and let simmer for 3-5 minutes. Remove from pot and let cool. It makes an awesome sandwich on its own. An even better one with some lettuce.
Embrace cream cheese if you're so inclined. It's not just for bagels and lox. Spread some on a roll and add some black beans and garlic.
An egg sandwich is great on toast and pairs nicely with a vinaigrette dressing.
The key ingredient in any good sandwich is imagination. Experiment with flaovrs and combinations. Food loves risk takers.
A really easy and delicious sandwich I enjoy is made with hummus. A thick layer of this delicious paste on either side of a seasme seed roll. Add to that crisp fresh red bell pepper and slice white onion. Yum. Add a slice of cheese if you're so inclined.
The hormel vegetarian chili sandwich is another great one that you might not have considered. Simply cook some white rice according to the package directions. Then add a can of the veg chili and let simmer for 3-5 minutes. Remove from pot and let cool. It makes an awesome sandwich on its own. An even better one with some lettuce.
Embrace cream cheese if you're so inclined. It's not just for bagels and lox. Spread some on a roll and add some black beans and garlic.
An egg sandwich is great on toast and pairs nicely with a vinaigrette dressing.
The key ingredient in any good sandwich is imagination. Experiment with flaovrs and combinations. Food loves risk takers.
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