I was having one of those days when I just wanted something simple, something light, something between two slices of bread, you know, a sandwich.  Now there is an infinte variety of sandwiches using an almost infinite variety of ingredients, but the main determining factor in my house is what I have in the refrigerator, and I can make a sandwich with just about anything that won’t slide off the bread.  Here are a couple of standards that use ingredients that I almost always have on hand.

Avocado-Tomato and Onion Sandwich

• 1 perfectly ripe avocado, roughly chopped and mashed
• 1 small onion, sliced thin
• 1 ripe roma tomato, sliced
• 2 slices whole wheat bread

Scoop the avocado into a bowl and mash roughly with a fork.  I like mine a little lumpy but you can do yours any way you like.

Slice the onion thinly and then slice the tomato.

Spread the avocado on both sides of the bread, and top with onion slices on one side and tomato slices on the other. 

Salt and pepper to taste.  Serve with a pickle on the side.

Another favorite of mine:

Mushroom and Cheddar on Whole Wheat Bread

• 1 cup fresh mushrooms, sliced and chopped
• 1 large shallot, sliced thin
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 slices whole wheat bread

In a large pan, saute the mushrooms and shallot in olive oil until tender.

Lightly toast the bread and spread with 1 teaspoon of Dijon mustard.  Cover one slice of bread with the mushrooms and shallot mixture and on the other place a slice of cheddar cheese.

Put the slices together and enjoy.   It’s pure mushroom bliss.

These are just a couple of the possibilities for creative sandwich making.  About once a week I do refrigerator inventory and pull out anything that has sandwich potential.  It’s a great way to plan lunch.

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