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Course Lunch
Servings 4 servings


  • 1/4 cup (50ml) light mayonnaise
  • 1 tsp (5ml) Dijon mustard
  • 12 slices whole wheat bread, plain or toasted
  • Lettuce leaves
  • 4 thin slices turkey breast (or ham)
  • 1 large tomato, thinly sliced
  • 4 hard-cooked eggs, peeled and sliced
  • Salt and pepper, to taste
  • 12 basil leaves (optional)


  • Combine mayonnaise and mustard.
  • Spread over one side of each slice of bread.
  • Place turkey on top of 4 slices.
  • Top with bread.
  • Place lettuce leaves, tomato slices and hard-cooked egg slices on top; season to taste with salt and pepper.
  • Top with basil leaves.
  • Cover with remaining slices of bread.
  • Cut each sandwich into 4 wedges.
  • Wrap with plastic film and refrigerate.


  • substitute 4 kaiser or onion rolls, each split into 3 slices for whole wheat bread

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