There are 20 sandwich recipes in this cookbook, and the "Garden Patch Sandwiches on Multigrain Bread" (page 110) marks the 17th one I've tried so far. This has been one my favorite sections of the book, and even though typically considered lunch food, I can turn sandwich filling into breakfast or dinner fare very easily. Like my husband always says, sandwiches should be considered one of the food groups! This particular sandwich starts with tofu as the base ingredient, to which you add red bell pepper, celery, and green onions. A little crunch is provided by the addition of sunflower seeds, and the entire mixture is held together with vegan mayo. Spread on any variety of whole grain bread, add lettuce and tomato, and your meal is ready! I served our sandwiches with fresh microwaved potato chips, oil-free, using the Topchips potato chip maker, a very nifty gadget to have around.
"Keeping it McDougall Friendly" checklist:
ü Use oil free mayonnaise, purchased or homemade.
ü Use 100% whole grain oil-free bread. If you're lucky enough to have a bakery in town that bakes whole grain and oil free varieties of bread, take advantage of that option.