Turkey Sandwich with Cranberry and Hummus
Servings: 1
2 slices sourdough bread
Sabra Spreads Sea Salt & Cracked Pepper
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.
Garlic Tarragon Roasted Beet Sandwiches
Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2
Roasted beets:
3 beets (about 1-1/2 cups), peeled and sliced in thin rounds
2 tablespoons toasted sesame oil
1 tablespoon chopped fresh tarragon leaves
salt, to taste
pepper, to taste
Garlic Tarragon Spread:
1/4 cup Sabra Spreads Garlic Herb
1 tablespoon chopped fresh tarragon leaves
salt, to taste
pepper, to taste
Sandwiches:
2 whole grain rolls
1/2 apple, sliced in thin rounds
1/2 cup micro greens
1/4 cup thinly sliced red onion
Heat oven to 425 F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.
Chicken and Waffles Sandwich
Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4
1 tablespoon egg whites
2 teaspoons Sabra Spreads Garlic & Herb
1/2Â Â Â cup panko bread crumbs
1 teaspoon chopped fresh rosemary, plus additional for garnish
1/2 Â Â Â teaspoon garlic powder
1/4 Â Â Â teaspoon paprika
1/8 Â Â Â teaspoon salt
1/8 Â Â Â teaspoon pepper
4 boneless, skinless chicken tenders
4 frozen waffles
1/2 Â Â Â cup fresh spinach
4 tblespoons Sabra Spreads Honey Mustard
1/2 cup maple syrup
Heat oven to 425 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 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.
Like us at https://www.facebook.com/pages/New-Pittsburgh-Courier/143866755628836?ref=hl
Follow @NewPghCourier on Twitter https://twitter.com/NewPghCourier
About Post Author
