Short on Time, Great Sandwich

www.igourmet.com

Today, short on time is an understatement, I’m behind on everything. Two nights a week, we eat either sub sandwiches or hot dogs—yumo, heartburn in a bun—because bowling is a fairly active sport and does not ‘jell-well’ with over-eating or heavy meals. While I love subs, my favorite sandwich is one made on pumpernickel…believe it or not, the only bread my husband will not eat. It is, however, a very filling sandwich that combines all the food groups.

Roast Beef Deli-slices

Turkey Deli-slices

1 lrg tomato sliced in rounds

2 avocados sliced

1 pckg Muenster Cheese (sliced)

1 pkg Button mushrooms sliced

1 head lettuce, whole leaves

Ranch Dressing

1 loaf Dark Pumpernickel

Salt and pepper to taste

There is no cooking involved; unless you prefer to cook the mushrooms and sandwich assembly is elementary. For mine, I start with the meat, then cheese, then lettuce, tomato, avocado and mushrooms and top with a liberal amount of ranch dressing. My second husband always used thousand islands…the choice is whatever you prefer.

Note: It is recommended that you rinse and towel dry the mushrooms…don’t even know what the brown stuff is, but it looks like dirt.