I have a new favorite sandwich that is more economical than my favorites of the past. Our garden is winding down as the weather cools, and we are bringing in tons of veggies. When the freezer was full, I wondered what to do with all those peppers and onions. This was a quickie solution, and it was amazingly satisfying!
Saute the peppers and onions until soft. Mix in one egg and scramble it until lightly done (don't let it get hard). Spread both slices of bread on one side with light mayonnaise and then pile on the eggs, peppers, and onions. Eat while still warm if possible.
By Coreen Hart from Rupert, ID
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I got this from my Dad who made it during the Depression. Beans are protein rich, and with the grain in the bread make a complete complex protein!
A delicious toasted sandwich made with avocado and tomato.
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For those of us who are struggling with special diets (or if you're just plain vegan) this makes for a yummy (but messy) sandwich.
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In a small mixing bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours.
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