deli sandwich and potato salad

Name: Deli Sandwich and Potato Salad
Prep time: 20 min
Yield: 6-8
Ingredients: - turkey or chicken gfcf preservative-free organic lunch meats; - boar's head, applegate or shelton; - toast 2 pieces of gfcf bread; - place 2 slices of gfcf lunch meat; - top with lettuce and tomato; - gfcf potato salad 1/3 cup from recipe. serve in bpa-free container; - fruit (apple or grapes) – in bpa-free container; - 3 pounds potatoes, cooked until just tender, cubed, cooled; - optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped; - 1/4 to 1/2 cup chopped red onion; - 1/4 to 1/2 cup chopped celery, optional; - 3/4 cup mayonnaise; - 1 to 2 tablespoons prepared gfcf mustard; - salt and pepper to taste

(1 RATING)

29 Pinches

Penny Hall

Tucson, AZ

Updated on Jun 20, 2011

A good lunch for Autistic children

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prep time 20 Min

cook time

method ---

yield 6 -8

Ingredients

turkey or chicken gfcf preservative-free organic lunch meats
boar's head, applegate or shelton
toast 2 pieces of gfcf bread
place 2 slices of gfcf lunch meat
top with lettuce and tomato
gfcf potato salad 1/3 cup from recipe. serve in bpa-free container
fruit (apple or grapes) – in bpa-free container
3 pounds potatoes, cooked until just tender, cubed, cooled
optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
3/4 cup mayonnaise
1 to 2 tablespoons prepared gfcf mustard
salt and pepper to taste

How To Make deli sandwich and potato salad

Step 1

Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar's Head, Applegate or Shelton) Toast 2 pieces of GFCF bread. Spread w/ 1 Tbs GFCF mayonnaise Place 2 slices of GFCF lunch meat Top with lettuce and tomato Cut into 4 squares Wrap in wax paper GFCF Potato Salad 1/3 cup from recipe. Serve in BPA-Free container Fruit (apple or grapes) – in BPA-Free container Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box Toy Surprise: Hair scrunchie for girl. Baseball card for a boy. Snack if needed: Peanut butter on rice crackers. GFCF Potato Salad Ingredients: 3 pounds potatoes, cooked until just tender, cubed, cooled Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped 1/4 to 1/2 cup chopped red onion 1/4 to 1/2 cup chopped celery, optional Dressing: 3/4 cup mayonnaise 1 to 2 tablespoons prepared GFCF mustard salt and pepper to taste Preparation: Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine. Combine potatoes, egg, onions, and celery and stir in the dressing. Serves 6 to 8.
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