Egg Sandwich Garden-Style

Ingredients

2 slices 100% whole wheat bread (no HFCS, trans fat, and 55 cal per slice or less)
1 hard-boiled egg (free-range, organic)
4 to 6 thin cucumber slices (organic with peel)
1 to 2 tomato slices
1/3 cup of mixed greens or baby spinach leaves (rinsed)
1/4 tsp dried dill
1/4 tsp dried cilantro
(or use fresh, 1 TB each, chopped, if you have it)
optional: 1 TB hot & sweet mustard and 1/4 tsp turmeric)

Directions:

To assemble the sandwich:

layer the greens, tomato and cucumber on one bread slice, sprinkle cucumber with dill. Slice egg, place on top and sprinkle with cilantro (optionally with turmeric and hot mustard). Place second bread slice on top. Serve immediately or pack to take with you.

How to boil eggs:
Place 2 to 3 week-old eggs in tap water and turn on high (fresh eggs are too hard to peel). At boiling point turn to medium low heat to continue to boil gently for 10 minutes. Turn off heat and let sit in hot water for 5 minutes or less depending on size. Rinse under very cold water for a few minutes.