Sandwiches, Wraps and Tacos

Egg and Green Bean Salad Sandwich

3 tbsp (45 mL) fresh lemon juice

2 tbsp (25 mL) olive oil

Salt and Pepper to taste

½ pound (250 g) green beans, blanched * and sliced diagonally into 1 ½ inch (4 cm) lengths

½ cup (125 mL) Asiago cheese, cut into ½ inch (1.5 cm) cubes

¼ cup (50 mL) red onion, thinly sliced

4 radishes, thinly sliced

¼ cup (50 mL) pitted Kalamata olives.

4 whole-grain buns, toasted

4 hard-cooked eggs, sliced horizontally

Bean Salad

In a medium bowl, whisk together lemon juice, oil, salt and pepper. Add beans, cheese, onion, radishes and olives and toss to coat ingredients with dressing.


Divide salad onto each sandwich bottom and top with sliced eggs. Place tops on buns and serve immediately.

*To blanch: Place beans into a pot of boiling and heavily salted water for 3 minutes. Then submerge in a bowl of water and ice cubes to keep them tender and colourful.

Nutrients per serving:

Calories: 331.5
Carbohydrates: 27.8 g
Fat: 18.9 g
Protein: 15.7 g
Sodium: 579.6 mg
Fibre: 4.1 g