One of the very best things about being a fourth year medical student is that you may find yourself at home for lunch on more than one occasion. This may mean you are studying for boards but everyone needs to eat and I can’t imagine a better study break than one in the kitchen constructing a delicious sandwich. One of my favorite things to do every week is pick out a great loaf of break at the bakery and use it for sandwiches throughout the week. Since I’m just one person sometimes a whole loaf will never all be used for sandwiches. No need to worry as leftovers can always be used for crutons, panzanella or bread pudding (recipes to come).
This sandwich is a delicious one. The apple gives it a great crunch, the sharp cheddar and mustard add that extra kick and the lettuce balances everything out. (Plus I love anything that finds a way to use up some of that big box of mixed greens I buy at the beginning of every week). You could use any kind of bread you’d like but I love the heartiness of this whole grain bread. Plus it’s good for you. So take a break and make yourself a sandwich.
Farmer’s Lunch Sandwich
Yield: 1 Sandwich
Spread mustard on each slice of bread. Spread the apple slices out on the bread. Top with a handful of mixed greens. Top greens with cheese. Top with additional slice of break. Cut in two. Enjoy!
*If you are going to enjoy your sandwich immediately then no need for lemon unless you like it. If you’re going to wrap it for later, toss the apple slices in 1-2T of lemon juice to keep them from browning. Wrap the sandwich tightly in wax paper. Keep them in a cool place (like a lunchbox) or in the refrigerator for several hours before enjoying.
Source: Adapted from the kitchn