Put a fresh take on post-holiday sandwiches
Courtesy of Sabra
For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.
Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus based spreads available in garlic herb, honey mustard, and sea salt cracked pepper have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.
Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more.
Turkey Sandwich with Cranberry and Hummus
Servings: 1
2 slices sourdough bread
sea salt & cracked pepper hummus spread
bibb or boston lettuce
purple onion, thinly sliced
leftover turkey, sliced about 1/4-inch thick
cranberry sauce
salt, to taste
pepper, to taste
Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.
Chicken and Waffles Sandwich
Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4
1 tablespoon egg whites
2 teaspoons garlic & herb hummus spread
1/2 cup panko bread crumbs
1 teaspoon chopped fresh rosemary, plus additional for garnish
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken tenders
4 frozen waffles
1/2 cup fresh spinach
4 tablespoons honey mustard hummus spread
1/2 cup maple syrup
Heat oven to 425 degrees F and line baking sheet with aluminum foil.
In medium bowl, whisk together egg whites and garlic and herb spread.
On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
Dip chicken into egg white mixture then into bread crumb mixture.
Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 degrees F, flipping chicken at halfway mark.
In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
Cut chicken tenders in half and place atop waffles. Top with another waffle quarter.
Garnish with rosemary and serve with maple syrup.
Grilled Portobello Mushroom and Arugula Sandwich
Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2
Mushrooms:
4 portobello mushroom caps, stems removed
2 tablespoons balsamic vinegar
1/2 tablespoon olive oil
freshly ground black pepper
1/4 teaspoon smoked paprika
Sandwich:
1 baguette (12 inches), cut into two pieces and halved lengthwise
2 tablespoons garlic & herb hummus spread
1 roasted bell pepper
1 cup arugula
Gently clean portobello mushroom caps with cloth just prior to preparation.
In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.
Turkey, Prosciutto and Hummus Sandwich
Servings: 1
2 slices whole-wheat bread, toasted
garlic herb hummus spread
tender arugula
leftover turkey, sliced about 1/4-inch thick
1 ounce thinly sliced prosciutto
Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.
