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Walnut Kale Pesto Chicken Salad Sandwich
4 slices of oroweat Jewish Rye bread
8 oz. skinless chicken breast meat, cooked and shredded2 thick slices ripe tomato 1 cup kale leaves, torn and de-stemmed½ cup fresh basil¼ tsp. sea salt1 tsp. lemon juice2 tbsp. extra-virgin olive oil 1 clove garlic¼ cup reduced-fat Parmesan cheese2 tbsp. crushed walnuts1 tbsp. water (optional)
4 slices of oroweat Jewish Rye bread
8 oz. skinless chicken breast meat, cooked and shredded2 thick slices ripe tomato 1 cup kale leaves, torn and de-stemmed½ cup fresh basil¼ tsp. sea salt1 tsp. lemon juice2 tbsp. extra-virgin olive oil 1 clove garlic¼ cup reduced-fat Parmesan cheese2 tbsp. crushed walnuts1 tbsp. water (optional)
Spiced Caribbean Chicken Sandwich
Caribbean Chicken
4 slices of oroweat 100% Whole Wheat bread1 cup cooked shredded chicken breasts1 tbsp. mango or apricot jam¼ tsp. jerk seasoning blend⅛ tsp. salt
¾ cup fresh baby spinach leaves----------------------------------------------
Mango Black Bean Topping
⅓ cup finely chopped mangoes
¼ cup cooked black beans, well-rinsed and drained2 tbsp. finely chopped red bell peppers1 – ½ tablespoons roasted, salted pepitas (shelled pumpkin seeds)1 tbsp. chopped cilantro leaves1 tsp. extra-virgin olive oil1 tsp. lemon juice1 /16 tsp. cinnamon----------------------------------------------
Sweet Potato Mash
¾ cup mashed cooked sweet potatoes⅛ teaspoon jerk seasoning blend
Caribbean Chicken
4 slices of oroweat 100% Whole Wheat bread1 cup cooked shredded chicken breasts1 tbsp. mango or apricot jam¼ tsp. jerk seasoning blend⅛ tsp. salt
¾ cup fresh baby spinach leaves----------------------------------------------
Mango Black Bean Topping
⅓ cup finely chopped mangoes
¼ cup cooked black beans, well-rinsed and drained2 tbsp. finely chopped red bell peppers1 – ½ tablespoons roasted, salted pepitas (shelled pumpkin seeds)1 tbsp. chopped cilantro leaves1 tsp. extra-virgin olive oil1 tsp. lemon juice1 /16 tsp. cinnamon----------------------------------------------
Sweet Potato Mash
¾ cup mashed cooked sweet potatoes⅛ teaspoon jerk seasoning blend
Tropical Chicken Salad Sandwiches
4 slices of oroweat Health Nut Bread
1 large banana1 tsp. lemon juice 2 c. shredded, cooked chicken breast 2 cloves garlic, minced 6 tbsp. sweetened coconut, toasted ¼ c. chopped walnuts, toasted 2 scallions, chopped ½ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ c. plain fat-free Greek yogurt 4 thin slices from a large tomato ½ c. baby greens
4 slices of oroweat Health Nut Bread
1 large banana1 tsp. lemon juice 2 c. shredded, cooked chicken breast 2 cloves garlic, minced 6 tbsp. sweetened coconut, toasted ¼ c. chopped walnuts, toasted 2 scallions, chopped ½ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ c. plain fat-free Greek yogurt 4 thin slices from a large tomato ½ c. baby greens
Indian-Spiced Egg Salad Sandwich
4 slices of oroweat 3-Seed Oatnut bread
2 tbsp. pure olive oil¼ cup shallots2 tbsp. black raisins¼ tsp. curry powder¼ tsp. turmeric¼ tsp. cumin¼ tsp. gram masala6 hardboiled eggs, chopped2 tbsp. light mayonnaise 2 tbsp. Greek-style plain yogurtSalt and ground black pepper, to taste
1 cup watercress leaves
4 slices of oroweat 3-Seed Oatnut bread
2 tbsp. pure olive oil¼ cup shallots2 tbsp. black raisins¼ tsp. curry powder¼ tsp. turmeric¼ tsp. cumin¼ tsp. gram masala6 hardboiled eggs, chopped2 tbsp. light mayonnaise 2 tbsp. Greek-style plain yogurtSalt and ground black pepper, to taste
1 cup watercress leaves
Cherry Almond Chicken Salad
6 slices of oroweat Double Fiber bread
2 c. shredded, cooked rotisserie chicken (white meat, no skin) ½ c. roughly chopped, pitted fresh sweet cherries 1 c. finely chopped kale leaves ¼ c. thinly sliced scallions, ends trimmed, green and white parts ¼ c. slivered almonds ¼ tsp. sea salt ⅛ tsp. black pepper
1 tsp. dried rosemary, roughly chopped 4 tbsp. fat free mayonnaise 1 c. baby spinach leaves
6 slices of oroweat Double Fiber bread
2 c. shredded, cooked rotisserie chicken (white meat, no skin) ½ c. roughly chopped, pitted fresh sweet cherries 1 c. finely chopped kale leaves ¼ c. thinly sliced scallions, ends trimmed, green and white parts ¼ c. slivered almonds ¼ tsp. sea salt ⅛ tsp. black pepper
1 tsp. dried rosemary, roughly chopped 4 tbsp. fat free mayonnaise 1 c. baby spinach leaves
Over Easy Egg Sandwich with Radish Yogurt
4 slices of oroweat Organic 22 Grains & Seeds bread
5 medium radishes, very thinly sliced Pinch of table salt
⅓ cup nonfat plain Greek yogurt
2 tablespoons crumbled blue cheese¾ teaspoon fresh lemon juice½ teaspoon grated lemon zest2 to 3 grinds coarse sea salt from hand held grinder (divided use) 1 to 2 grinds black peppercorns from hand held grinder (divided use)½ tablespoon olive oil2 large eggs2 teaspoons roasted unsalted sunflower kernels 2 paper thin slices prosciutto, torn into ½-inch-wide strips1 small handful microgreens
4 slices of oroweat Organic 22 Grains & Seeds bread
5 medium radishes, very thinly sliced Pinch of table salt
⅓ cup nonfat plain Greek yogurt
2 tablespoons crumbled blue cheese¾ teaspoon fresh lemon juice½ teaspoon grated lemon zest2 to 3 grinds coarse sea salt from hand held grinder (divided use) 1 to 2 grinds black peppercorns from hand held grinder (divided use)½ tablespoon olive oil2 large eggs2 teaspoons roasted unsalted sunflower kernels 2 paper thin slices prosciutto, torn into ½-inch-wide strips1 small handful microgreens
1 oroweat Multigrain Sandwich Thins roll (split in ½)
3 oz. plain Greek yogurt1 tsp. fresh squeezed Lemon Juice1 tsp. fresh Dill (chopped)Pinch of Himalayan or Sea Salt
Pinch of fresh Ground Black Pepper
3 ounces of sliced Gravlax (Lox)1 large cucumber ribbon- (To make cucumber ribbons: use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons with skin on.)1 large slice Red Onion Ring1 slice of large ripe Red Tomato1 slice of Avacado1 large sprig of fresh Dill
1 oroweat Multigrain Sandwich Thins roll (split in ½)
3 oz. plain Greek yogurt1 tsp. fresh squeezed Lemon Juice1 tsp. fresh Dill (chopped)Pinch of Himalayan or Sea Salt
Pinch of fresh Ground Black Pepper
3 ounces of sliced Gravlax (Lox)1 large cucumber ribbon- (To make cucumber ribbons: use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons with skin on.)1 large slice Red Onion Ring1 slice of large ripe Red Tomato1 slice of Avacado1 large sprig of fresh Dill
Escape to Costa Rica Breakfast Sandwich
4 slices of oroweat 100% Whole Wheat bread
1 ripe plantain1 tbsp. + ½ tsp coconut oil⅛ tsp. salt
4 eggs¼ c. almond milk ¼ c. black beans, rinsed1 large handful fresh spinach½ tsp. garlic powder¼ tsp. cumin⅛ tsp. pepper
½ large avocado, sliced¼ cup crumbled queso fresco
4 slices of oroweat 100% Whole Wheat bread
1 ripe plantain1 tbsp. + ½ tsp coconut oil⅛ tsp. salt
4 eggs¼ c. almond milk ¼ c. black beans, rinsed1 large handful fresh spinach½ tsp. garlic powder¼ tsp. cumin⅛ tsp. pepper
½ large avocado, sliced¼ cup crumbled queso fresco
Avocado, Egg, & Ham Sandwich with Pomegranate Mascarpone
2 slices of oroweat 100% Whole Wheat bread
1 tablespoon pomegranate seeds1 tablespoon mascarpone cheese1 egg2 ounces cooked ham1 /4 California avocado, slicedfreshly ground pepper, if desired
2 slices of oroweat 100% Whole Wheat bread
1 tablespoon pomegranate seeds1 tablespoon mascarpone cheese1 egg2 ounces cooked ham1 /4 California avocado, slicedfreshly ground pepper, if desired
Spicy Peanut Butter and Cinnamon Honey Sammie
2 slices of oroweat Oatnut bread, lightly toasted
2 tbsp. natural peanut butter1 /4 tsp. ground cayenne pepper1 /4 tsp. ground cinnamon1 tsp. honey
2 slices of oroweat Oatnut bread, lightly toasted
2 tbsp. natural peanut butter1 /4 tsp. ground cayenne pepper1 /4 tsp. ground cinnamon1 tsp. honey
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