Easy Sandwich Ideas

 I love sandwiches. Normally I'll eat a half-sandwich because I don't want to eat so much bread. But you can always use these spreads for a lunch of spread and crackers or even put them on cuts of cucumber or raw zucchini. 

Egg and Tuna Spread

• 1 5oz can tuna
• 1 chopped large hard boiled egg
• 1 tbsp sweet relish or dill
• 1 tbsp light mayonnaise
• 1 tbsp finely chopped celery
• 1 tbsp finely chopped red onion

Mix well and chill before using.

Polish Egg Salad (for three)

• 1 large hard boiled eggs, chopped and mashed up slightly
• 1/2 tbsp softened butter
• 1 tbsp whipped cream cheese
• 1 tbsp light mayonnaise

Mix well and serve immediately or chill, covered.

Cheesy Toast (an open face sandwich)

• 6 slices of heavy bread,  like rye, or sourdough or pumpernickel
• 1 cup shredded very sharp white cheddar cheese
• 2 tbsp light mayonnaise
• 2 tbsp softened butter
• 2 tsp grainy mustard

1. Mix together the above and divide between the six slices of bread 
2. Place on a sheetpan and broil for 2 minutes or until slightly golden and bubbly on top
3. Serve, 2 slices per person

Classic Lunch Sandwich

This sandwich is such a classic (for 3)

• 6 oz sliced deli meat of choice
• 3 slices from a large slicing tomato
• thinly sliced onion
• Leaf of lettuce
• Mustard and Mayonnaise to taste

Stack things up as you desire, cut in half and serve with a pickle and chips. Just like the lunch counter!

Mediterranean Rollups

• 3 lower carb flour tortilla wraps
• 1/2 cup humus
• 1/2 cup tabouli (premade is fine)
• 3 romaine lettuce leaves
• 3/4 cup sprouts 
• 1 chopped tomato

1. Spread the humus on the wrap
2. fill with the rest of the items
3. Roll it up and eat it up!

The Classic Southern Tomato Sandwich

It's not difficult. 

1. 1 large slicing tomato
2. 6 slices of heavy bread 
3. Mayonnaise
4. Salt and Pepper to taste

Do I really have to tell you what to do? lol

Turkey, Avocado and Cucumber Sandwich

• 6 slices rye bread
• 6 oz sliced deli turkey
• 1 avocado
• 1 small cucumber
• 3 slices Swiss cheese
• Light Mayo

Mash the avocado on one side of each sandwich, divided evenly

Pile everything else on and finish by placing mayo on the second slice

Chickpea Spread

• 1 15oz can of chickpeas, drained and rinsed and dried off
• 3 tbsp fat free Greek yogurt or mayo of combination of both
• 1 finely chopped celery rib
• 1 tbsp lemon juice
• 2 tbsp finely chopped green or red onion
• 2 tsp dijon
• 1/4 tsp garlic powder
• salt and pepper to taste

1. Mash around 75% of the chickpeas (I actually mash it all but some people want to have the texture)
2. Mix everything else in and chill for a half hour or more
3. Spread on crackers, bread, toast or stuff in a tortilla 

Deviled Ham and Swiss wraps

• 3 lower carb wraps
• 1 can deviled ham
• 6 slices ultra thin swiss slices
• lettuce or raw spinach
• thinly sliced red onion

1. Spread the deviled ham
2. top with swiss and the veggies
3. Roll up and serve

Note: you can replace the deviled ham with potted meat, liverwurst or even premade canned chicken spread!

Welsh Rarebit

• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup milk (use evaporated milk if you like)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon or yellow mustard
• 1/4 teaspoon garlic powder (optional)
• Pinch of black pepper
• 4 slices thick bread (Texas toast or sourdough)

1.  Toast bread until lightly golden. Place on a baking sheet.
2. Melt butter in a small saucepan over medium-low heat.
3. Stir in flour and cook for about 1 minute.
4. Slowly whisk in milk until smooth and slightly thickened.
5. Add cheddar, Worcestershire sauce, mustard, garlic powder and pepper.
6. Stir until cheese melts and the sauce becomes thick and creamy. Don't let it boil.
7. Top the toast: Spoon the cheese mixture generously over each slice.
8. Place under the oven broiler for 2–3 minutes until bubbly and golden brown.

[Note: for a closer to authentic taste, remove a tbsp of milk and replace it with the same amount of beer or dark ale]

Easy Liverwurst and Olive Spread

• 4 oz liverwurst (Braunschweiger)
• 2 oz cream cheese, softened
• 1/4 cup green olives with pimentos, finely chopped
• 1 tbsp mayonnaise
• 1/2 tsp yellow mustard
• 1/2 tbsp finely minced onion
• 1/4 tsp Worcestershire sauce
• Black pepper to taste

1. Allow cream cheese to soften at room temperature.
2. Mash liverwurst and cream cheese together until creamy.
3. Stir in mayonnaise, mustard and Worcestershire sauce.
4. Fold in chopped olives and minced onion.
5. Add black pepper to taste.
6. Refrigerate for at least 1 hour before serving.

Serve as a spread for celery sticks, on cucumber rounds, crackers or even on baguette slices!

If you want more olive flavor, add 1 tbsp of the olive brine

Peanut Butter and Banana with Honey

The hint to making this is to make sure to stir your peanut butter to kind of "warm" it and make spreading easier- if you want it on soft bread. If you're having it on toast its not necessary.

• 6 tbsp peanut butter-
• 1 medium ripe banana
• honey to drizzle

Divide between 3 sandwiches

Quickly Tuna Salad

• 1 5oz can tuna in olive oil, undrained
• 1/2 avocado 
• 1/2 tsp lime
• pinch of salt

Mash the tuna and avocado together and spread on toast.