I was inspired by one of my colleagues last week to make a tomato/basil/provolone sandwich. I have the tomatoes in a separate compartment so they don't get the bread all soggy before lunch. I'll probably toast the bread. I think it tastes better.
I also have some quartered white button mushrooms and some grapes (they were on sale this week...along with strawberries...pretty much the only two fruits you'll see this week!)
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