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Add fibre and crunch to your lunch salad by making it into a sandwich.

1 vote


  • 2 eggs
  • 1 small red onion
  • 1/4 cup red wine vinegar
  • 4 slices Dempster's® Whole Grain Bread
  • 1/4 cup light mayonnaise
  • 8 pieces of each, leaf and Boston lettuce
  • 8 large Tomato slices
  • 16 cucumber slices
  • ½ Ripe avocado, sliced
  • Pinch each sea salt and fresh cracker pepper
  • 1 tbsp olive oil


BOIL eggs for 10 minutes and transfer to ice water. Peel and slice.

SLICE red onions and toss in bowl with vinegar and let sit while assembling sandwich.

TOAST bread and spread mayonnaise lightly over each slice.

DIVIDE leaf and Boston lettuce over 4 pieces of the toast. Top with tomatoes, cucumber, red onions, avocado and sliced egg.

SPRINKLE each with salt and pepper and top with remaining bread to make sandwiches.