Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Everyone loves a good PB&J, but let's face it, it can get boring! Here we share five different sandwich ideas to keep your lunches interesting, exciting and, most importantly, delicious.
As much as we love our sandwiches, we will admit they do get boring day in and day out. Why not mix and match a variety of flavors and textures to create exciting new and interesting sandwich combinations. Here we share five different ideas to help keep that lunchbox happy.
Yield 2 sandwiches
2-3 grilled or oven-roasted portobello mushrooms, sliced
4 slices sourdough bread
Sliced red onion
Fresh baby spinach
1/4 cup feta cheese (you can also just use sliced cheese if you prefer)
2 tablespoons cream cheese, softened at room tempature
Balsamic dressing, such as Brianna's all-natural salad dressing
In a small bowl mix the feta cheese and cream cheese. Divide the cheese mixture among the 4 slices of bread and spread over the tops.
Add the sliced mushrooms, the red onions, tomato and fresh baby spinach. Drizzle with balsamic dressing. Eat as is or lightly toast to melt the cheese and warm the veggies.
Yields 2 sandwiches
4 slices Gouda cheese
4 thick slices honey wheat bread
1/4 pound shaved deli hickory smoked turkey, divided
1/4 cup caramelized onions
Romaine leaves (optional)
Sliced red onion (optional)
Thinly sliced cucumber (optional)
In a small bowl, add the caramelized onions and mash to form a spread. Evenly spread the mixture over each slice of bread.
Add one slice of cheese and divide the turkey between each of the two sandwiches. Top with the cucumber, red onion, romaine and the second slice of cheese. Cut in half and serve.
Yields 2 sandwiches
1/4 pound thinly sliced honey or brown sugar style ham, divided
4 slices of baby Swiss cheese
Grilled pineapple slice (optional)
2 tablespoons mayonnaise or light mayonnaise
1 tablespoon pineapple apricot preserves (plain apricot also works fine if you cannot find the pineapple apricot preserves)
4 slices whole wheat Hawaiian-style bread
In a small bowl combine the mayonnaise and the fruit preserves, mixing well. Spread each slice of bread with the mixture.
On a slice of bread, spread the fruit spread and add one slice of Swiss cheese. Add the ham, grilled pineapple (optional) and romaine. Top with the remaining slice of Swiss cheese and bread, repeat for second sandwich and serve.
Note: You can also make 2 sandwiches and save the remaining filling to eat with fresh veggies such as celery, carrots or cucumbers.
Yields 4 wraps
1 (15 ounce) can chickpeas or garbanzo beans, drained and rinsed
1 medium-sized ripe avocado
1/4 cup fresh cilantro, very finely chopped
2 tablespoons thinly sliced green onion
Juice from 1 lime
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 whole wheat flour tortillas
Fresh spinach leaves
In a medium bowl, using a potato masher (or a fork), mash the chickpeas and avocado together until well combined. Add in cilantro, green onion, garlic powder and lime juice. Add the salt and pepper as desired.
Spoon the mixture down the middle of each tortilla and top with fresh baby spinach. Roll up tortillas like a burrito and serve.
Yield 2 sandwiches
For the rosemary aioli:
1/2 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
Salt to taste
In a small bowl, mix all of the ingredients together. Cover and allow to chill for 1 or more hours to help the flavors develop.
For the sandwich:
2 grilled chicken breasts
2 rolls or bread of choice
Thick sliced tomato
On the roll or bread spread the rosemary aioli evenly over the tops. Place each of the chicken breasts on a roll and top with tomato slices and romaine lettuce. Top with other half of the roll and serve.