These simple Salad Sandwiches began as a no-frills lunch, sold at roadside gas stations, delis and simple restaurants. They were a frequent school cafeteria lunch, packed by parents into lunchboxes and certainly served at home and for work.

For many Australians, these sandwiches are unpretentious and, at the same time, nostalgic and are having a revival.  Healthy, filling and simply good tasting, they are served on sturdy bread, whether rolls or sandwich bread. They are often spread with butter and/or mayonnaise and, while there are some variations, the core veggies are sliced pickled beets, slices of cucumber, tomato, red onion, radishes and often hardboiled egg. Chopped lettuce is usually added. The crunchy, sweet and savory sandwich is a well-balanced lunch which can be individualized, even for traditionalists. Some add cheese or meat, spicy jalapeños or smooth avocado slices, a particular Aussie favorite.  Some drizzle salad dressing or hummus and tahini on the veggies, rather than the original mayonnaise.  Patting the veggies dry before assembling them is a good idea, to keep the bread from getting soggy.  I used a fabulous sour dough roll, enhancing all the veggies! Great for leftover salad from Thanksgiving!