Try this veggie-friendly sandwich compilation with elements of a Nicoise salad and a few thoughtful toppings, add just a bit of spice to charge up the flavors. You will be creating a sensational sandwich that friends, family and party-goers will request.

2 ripe tomatoes, diced
4 medium new potatoes, cooked, chilled and diced
green beans or haricot vert, cleaned and blanched
½ can of cut black olives
1 tsp of anchovy paste, optional
2 cups red leaf lettuce or radicchio, chopped

Tuna fish, drained, OPTIONAL or
Mahi Mahi steak, baked and chopped or
Chicken breast, baked and chopped

Mix these veggies and top with one of the dressings below. Then, top with pickled onion, corn or grated carrots; toasted pumpkin seeds; peanuts or shredded coconut to bump up the flavors and crunch even more.

WARM BACON DRESSING

4 slices cooked bacon, crumbled
3 tablespoons reserved bacon grease or olive oil for a healthier way
½ cup sugar
½ teaspoon salt
1 egg, beaten
¼ cup vinegar (play with the flavored ones!)
1 cup water

Heat the olive oil or reserved bacon grease until liquid. Add bacon, sugar, salt, vinegar and water. Mix in beaten egg quickly and thoroughly so egg does not cook and separate.

Once combined, taste and adjust salt/sugar to your taste. Serve over vegetable sandwich filling above.

BRIGHT THYME DRESSING

2 teaspoons fresh thyme or cilantro, chopped
¼ cup white wine vinegar
1 ½ tablespoons Dijon mustard
3 cloves garlic, minced fine
2 teaspoons salt
ground black pepper, to taste
2 tablespoons peanut or chile oil

Combine thyme (or cilantro), vinegar, mustard, garlic, salt and pepper, to taste. Gently mix in peanut oil and serve over vegetable sandwich filling.

Both of the dressings above bring their own, individual flavors to the vegetable fillings. By alternating flavored vinegars, flavored oils and seasonal toppings, you can create a slightly different sandwich each time. Shop farmers' markets and your local grocery for seasonal vegetables - be adventurous and try something new. Enjoy!