Ingredients: whole wheat bread, 2 eggs, 2 pieces of lunch meat, 4 pieces of corn, 50g of lettuce, 100g.

Seasoning: low-fat salad dressing, salt, freshly ground black pepper.

Exercise:

1. Cook the eggs in cold water, turn the heat down for 5 minutes, and take out the supercooled water for 5 minutes.

2. Chop the yolk separately, and put the lettuce, chopped eggs and cooked corn kernels into the bowl.

3.+ low fat salad dressing+a little salt+freshly ground black pepper and mix well. Add a little olive oil to the luncheon meat and fry until both sides are slightly yellow.

4. Assembly: plastic wrap+whole wheat toast+luncheon meat+lettuce salad+whole wheat toast, wrapped tightly with plastic wrap and cut.