Paleo Sandwich Anyone!?

Yes, you can still eat sandwiches on Paleo! And yes, I am totally in love with this Paleo-friendly "Nutty" Bread recipe (just omit vinegar and agave) for such creations. I know that Scott gets a little bored with rolled up turkey breast, and that lettuce, while refreshing and crunchy, can be a bit less satisfying than a hearty piece of bread...so, go ahead and make a loaf for this week's lunch creations.

Disclosure: If you're used to hearty breads such as Ezekiel and other similar brands, this will not be too far from the norm, but you white bread eaters...go ahead and try it, it you may just love it! I like to cut each slice about 1/2" thick and toast until golden brown before assembling.

*Tip: On another note, while the consumption of mayonnaise should be limited, due to the high fat content, it does not have to be eliminated if made from scratch (eliminating preservative and weird additives). Try this recipe, it's really straight forward. And, if you're feeling adventurous, you can add herbs like tarragon or dill, if making a salmon or crab salad sandwich, or basil, if making a roasted veggie sandwich...just some fun ideas!

Homemade Mayonnaise:
2 Tbs. fresh lemon juice
1 whole egg plus 1 egg yolk, at room temperature
1 1/2 cups olive oil
1/4 tsp. salt, or to taste

Directions:
In a blender or food processor, combine the lemon juice, egg and egg yolk. Pulse the mixture several times until smooth. With the blender running, add the oil in a slow, steady stream and process until smooth. Season with salt. Transfer the mayonnaise to a small bowl, cover and refrigerate until ready to serve. Makes about 1 1/2 cups.