Botanical Sandwich

7 ingredients
8 steps

Ingredients

  • 50 g sliced roasted chicken breast
  • 6 slices roast red peppers
  • 12 cup baby spinach leaves
  • 3 tablespoons eggplant dip (I use Yumi's Mediterranean)
  • 4 slices whole wheat bread
  • 1 teaspoon olive oil
  • salt and pepper, to taste

Directions

  1. 1
    Spread all four slices of bread with dip.
  2. 2
    On two of the slices, arrange the spinach leaves evenly, then the chicken.
  3. 3
    Drape the peppers over the top.
  4. 4
    Drizzle a smidgen of olive oil and season with salt and pepper.
  5. 5
    Put the other two slices of bread on top.
  6. 6
    EAT!
  7. 7
    By the way, these travel great.
  8. 8
    Just make sure to wrap them tightly in clingfilm !

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