Diabetics, too, need or simple want to grab a sandwich from time to time. It is possible to eat healthy sandwiches by using whole-grain breads with the meat and cheese that offer protein. These Mozzarella/Bologna Sandwiches use whole-wheat English muffins as bread and feature bologna, cheese,
and lettuce. The Tofu “Egg” Salad Sandwiches are a great alternative for those who love egg salad but are trying to eat less eggs.MOZZARELLA/BOLOGNA GRILLED SANDWICHES4 whole-wheat English muffins2 tsp butter or margarine2 tbsp low-fat mayonnaise4 tsp pickle relish, drained1/2 lb sliced bologna1/2 lb Mozzarella cheese, sliced4 lettuce leaves, washed and dried wellSplit English muffins. In a 10-inch skillet over medium heat, melt butter or margarine. Put English muffin lower halves in skillet, split side down. Cook until golden. Remove to plate and repeat process with the upper halves. Mix mayonnaise and pickle relish together in a small bowl. On lower halves of muffins, arrange bologna and cheese slices on the cut sides. Cut to fit. Spread mayonnaise mixture over cheese and bologna. Top with the top halves of the muffins. Return sandwiches to skillet and brown over medium heat. Serve on a lettuce leaf.FOOLED ME TOFU EGG SALAD SANDWICHES1/4 cup chopped celery2 green onions, chopped1/4 cup mayonnaise1 tbsp sweet pickle relish1 tbsp dill pickle relish1 tbsp Dijon mustard1/4 tsp ground turmeric1/4 tsp salt, optionaldash of fresh ground black pepper1/8 tsp cayenne pepper1 pkg (12.3-oz) silken firm tofu, cubed8 slices whole-wheat bread4 lettuce leavesIn a small bowl, combine the celery, green onions, mayonnaise, pickle relishes, Dijon mustard, turmeric, salt (if using), and black and cayenne peppers. Gently stir in the tofu. Spread mixture over four slices of bread. Top each with a lettuce leaf and add the remaining bread slices.Enjoy!