As a schoolteacher I view late August and early September as BACK TO SCHOOL SEASON. For me it means getting back into routine and spending MORE time working and less time in the kitchen/at the dinner table.
This fall I am doing a SANDWICH SERIES on the blog. I am highlighting quick and easy GROWN UP SANDWICHES that can be made for that busy weekend when you have to take children to games and practices, that work night where you need to be your son or daughter’s #1 fan and have little time to cook, or that day when you need to use leftovers so they do not spoil. We all strive for a meal where we can take some time to decompress after a busy day but do not always have that luxury. A sandwich can be made in relatively no time and can be accompanied by a salad, cooked vegetables, vegetables or gluten free chips and hummus, or some fruit. A sandwich can be taken on the go to be consumed at a game or other event. Take the time to plan your meal so that you do not have to go through a drive through line and order into a “box”.
Gluten Free Bread of choice (in this photo I used Udi’s Millet Chia)
Chicken breast (cooked)
Olive tapenade (you can make your own or buy the spread – when I make my own I OMIT the anchovies)
OPTION: Swap out the sauce…use PESTO or BBQ sauce instead of the olive tapenade
Lettuce (other green of your choice) or sprouts to add to the sandwich for texture
- I bake an organic chicken breast in non-stick aluminum foil in the oven to be used for a sandwich later in the week (planning ahead saves time when you know in advance you will be facing a time crunch)
- When you are ready to make your sandwich, toast the bread you wish to use and get out all the ingredients
- OPTIONAL: You can warm your chicken while the bread is toasting if you like
- When the bread is done, spread the tapenade on each slice and add the chicken and/or greens/sprouts.
- Serve or put in a container to take with you and enjoy later