For the Lunchbox

Simple, quick and easy sandwiches to make for lunch.

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Greek Sandwich
Tomato and White Cheddar on Rosemary Bread







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Creamy avocado, crisp butter leaf lettuce, and ripe tomato on fresh wheat bread- yum. This is my standard lunch. It is really basic, and perhaps kind of boring, but I love it.


Makes 4 sandwiches

Ingredients
- 8 slices whole wheat bread
- 1 avocado, sliced
- 1 small ripe tomato, sliced
- 4 large leafs of butter leaf lettuce
- pinch of salt
- mustard (optional)

To assemble the sandwiches, place 1/4 of the avocado slices on four slices of the bread. Season the avocado with salt. Arrange the sliced tomato on top of the avocado and top with 1 leaf of the lettuce. Top with the remaining slice of bread. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours. It is best to eat this sandwich fresh but it can be kept in the refrigerator for a few hours.

Greek Sandwich
This recipes is portioned out for making 4 sandwiches, but of course you might only need to make one sandwich at a time and can save the remaining ingredients (since you will probably have to buy the whole loaf of bread, the whole cucumber, etc… ) for another sandwich tomorrow.


Makes 4 sandwiches

Ingredients
- 8 slices of sprouted wheat bread or soft wheat bread
- 4 ounces feta cheese
- 1 avocado, sliced
- 1/2 cup hummus
- 1 cucumber, peeled and thinly sliced
- 1 cup alfalfa sprouts, washed and dried well
- pinch of salt and freshly ground pepper


To assemble the sandwiches, spread a few tablespoons of hummus on four of the slices of bread. Place 1/4 of the avocado slices on the remaining four slices of bread. Season the avocado with salt and pepper. Arrange the sliced cucumber on top of the hummus and top with 1/4 of the sprouts. Sprinkle 1 ounces of feta cheese on top of the alfalfa sprouts and top with of avocado topped bread slices. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours. It is best to eat this sandwich fresh but it can be kept in the refrigerator for a few hours.

Tomato and White Cheddar on Rosemary Bread


Makes 4 sandwiches

Ingredients
- 8 slices rosemary bread
- 1 large ripe tomato, sliced
- 4 ounces white cheddar cheese, sliced
- pinch of salt
- mustard

To assemble the sandwiches, spread the mustard on one or both sides of the bread and top with the sliced tomato. Season the tomato with salt. Arrange the sliced cheese on top of the tomato. Top with the remaining slice of bread. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours.