- Prep Time:
- 5 min
- 1 whole-grain bun
- 1 tbsp (15 mL) Honey Mustard Dressing*
- 1 lettuce leaf
- 1 small tomato, sliced
- 1 hard-cooked egg, peeled and sliced
- 6 thin cucumber slices
- 1 tbsp (15 mL) chopped fresh basil
- Alfalfa sprouts (optional)
Cut bun in half.
Spread both halves with 1-1/2 tsp (7 mL) Honey Mustard Dressing. Place lettuce leaf on bottom half of bun. Layer egg, tomato and cucumber slices over lettuce in overlapping ring. Top with basil and alfafa sprouts, if desired.
Cover with top half of bun.
Use a prepared Honey Mustard Dressing or make your own: Combine 3 tbsp (45 mL) light mayonnaise or salad dressing, 1 tbsp (15 mL) low fat plain yogurt, 1 tsp (5 mL) Dijon mustard and 1 tsp (5 mL) honey. Stir together until well blended. Makes 1/4 cup (50 mL). Refrigerate leftover dressing and use within a few days in another sandwich or on a salad.