Ingredients

1 slice whole grain bread (toasted)

french mustard (I used Maille but dijon or creole mustard is fine)

1 cup cole slaw mix (get the kind without the dressing)

White wine or white balsamic vinegar

Extra Virgin Olive Oil

Fresh Lemon

Garlic Salt

Creole Seasoning (I use Tony Chachere’s)

1/8 avacado

2 slices deli smoked ham

3 small, whole vine ripe tomatoes*

2 canned artichoke bottoms*

*I grilled a bunch of both for dinner and these were left over. you can use raw or charbroil them first.

Preparation

  1. make small batch of cole slaw (slaw mix, olive oil/2T, white balsamic/raspberry vinegar 1T, shake of Tony’s creole seasoning to taste), toss until mixed

  2. slice 1/8 of an avocado sprinkle with garlic salt


  3. use left over grilled whole tomatoes and grilled artichoke bottoms, heat both in micro for 1 minute (if they are cold) and toss with a squeeze of fresh lemon juice and a drizzle of olive oil (keep all juices that come out after grilling and reheating them)

Assembly:

Spread French mustard on toasted bread

Pile high with cole slaw mixture Cut up ham slices and place on top Place avocado slices on top Place artichoke bottoms and tomatoes including the lemon/olive oil juice and grilling juices that are with them

The juices from cole slaw and grilled/lemony veggies make the bread soggy. Eat immediately (with a fork and knife).

Very fresh and very OUTSTANDING especially if you are a veggie lover!!