Notes on sandwiches, as previously posted:
Spinach, Roasted Red Pepper, and Goat Cheese Bun
Sardine and Coleslaw Po'Boy
Recipes by Martha Rose Shulman, Recipes for Health, The New York Times
Follow Shulman's instructions - a concept many people do not have grasping, although I do. Wrap the sandwiches and let sit 10-15 minutes or wrap then refrigerate for the next day. I did find that the spinach was slightly soggier than I would have liked, but was still quite good after being refrigerated overnight.
These sandwiches are certainly more interesting and healthier than one's average sandwich, but they also require more dishes than just a knife to spread the mustard (in case you don't have a dishwasher).