No-Bread "Sandwich" Snacks
Yield: 4 Servings  VG, WF, GF

SANDWICH 8 ea Monterey Jack Cheese slices 4 ea Tomato slices, thin 4 ea Lettuce Leaves Salt & Pepper to taste Dill pickle wedge Stuffed olives

EGG SALAD FILLING 3 ea Large eggs, hard boiled, peeled and -- chopped 1/3 c Celery, minced Hot pepper sauce, to taste Mayonnaise, to moisten

Prepare the egg salad filling.  Refrigerate for at least 1 hour to blend flavours.  Spread 4 of the cheese slices with the filling.   Place tomato slices on top of the filling.  Top with the lettuce leaves and salt and pepper to taste.  Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives.

These sandwiches are high in fat and low in fibre.  Have them as an occasional treat.

Fall 1999 Vegetarian Page
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Last modified: April 09, 2002