Sandwiches that satisfy
Lighten up for spring with creative salad-style fillings
By Kate Lawson / Detroit News Food Writer

When you think of lunchtime what comes to mind? Sandwiches and salads, of course. So why not combine the two to create one wonderful meal? There’s something so easy and comforting about a super filling nestled between slabs of chewy sourdough or pumpernickel or even delicate slices of white or wheat, toasted or no.

Sandwiches aren’t usually considered seasonal, but as with all foods, our tastes tend toward the heavier during the cold months and turn fresher and lighter once the days grow longer and warmer. So, while it’s always nice to head to our favorite deli to comfort ourselves with a hefty pastrami and rye or turkey and mayo, with spring finally in the air, let’s lighten things up a bit, shall we?