ROSETTE THE LYON

PREPARATION

20 minutes

INGREDIENTS

24 slices of baguette bread

1 spreadable fresh cheese with herbs (such as Boursin.)

225 g (1/2 lb.) Rosette de Lyon sausage, thinly sliced

6-8 small pickles, thinly sliced

6-8 rinsed lettuce leaves of your choice (Boston, curly, escarole)

DIRECTIONS

1. Spread a thin layer of cheese on each slice of bread.
3. Top half the slices of bread with the Rosette de Lyon sausage.
5. Garnish with the pickles and a small piece of lettuce.
7. Close the sandwiches with the remaining slices of bread.

Open "Face" Egg Salad Sandwiches

Grilled cheese, sloppy joes, tuna melts, egg salad, chicken and broccoli pockets, heroes, and more: We've got a sandwich to please every kid's palate.

Arrange sliced hard-cooked eggs over ham and an easy mayonnaise-and-mustard egg salad to make this fun lunch. Use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot to form the smiling faces. Kids will love to help make -- and eat -- these cheerful sandwiches.

Get the Open "Face" Egg Salad Sandwiches Recipe

Apple Peanut Butter Sandwich Recipe

One apple will yield enough apple slices for 2 to 4 sandwiches, depending on the size of the apple and the size of the bread.

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Ingredients

• Apple
• Peanut Butter
• Sliced Bread

Method

1 Quarter, core, and slice the apple into thin slices.

2 Spread peanut butter over one slice of bread, going all the way to the edges. Make sure to use enough peanut butter so that the apple slices stick.

3 Place apple slices over the peanut butter in a single layer. Top with another slice of bread. Cut in half.

Egg Salad Sandwich Recipe

• Prep time: 10 minutes
• Yield: Makes one sandwich.

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.

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Ingredients

• 1 hard-boiled* egg (large), peeled and chopped
• 1-2 Tbsp mayonnaise (to taste)
• 2 Tbsp chopped celery
• 1 Tbsp chopped green onion
• Curry powder (to taste)
• Salt and pepper (to taste)
• 1 leaf of lettuce
• 2 slices dark rye bread, toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

Method

1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.