When I promised a sandwich idea in my column, Freedom New Mexico photographer Tony Bullocks called for a sneak preview.

He didn’t want to wait for the next column because he’s a fan of sandwiches. However, he likes sandwiches with meat, so my cherry-banana sandwich didn’t quite fit him.

So, Tony, here’s one you might like better: The Pastrami Deluxe.

Actually, the ideas for several of the ingredients came from a book Tony loaned me.

This sandwich is almost a full meal and has a variety of nutrients. It’s a little high in fat, but a lot of it is healthier plant-produced fat from the avocado and the olive oil in the hummus. So I don’t feel too guilty.

The Pastrami Deluxe

• 2 slices whole wheat bread

• About two slices pastrami, depending on thickness

• Half a small tomato, sliced

• Quarter of an avocado, sliced

• 2-3 raw red onion rings, thinly sliced

• 3 slices Muenster cheese

• Hummus, enough for one bread slice

Divide ingredients between bread slices. Stick slices with ingredients in toaster oven or under broiler in regular oven until cheese melts and sandwich is warm. Put slices together to form a sandwich.

Argen Duncan is the PNT senior writer. Her column appears on Thursdays. You can reach her at 356-4481 or by e-mail: aduncan@pntonline.com