When the kids had their Blueberry Pancake feast last night, it was all I could do to not make a plate for myself. But I was on my way to the gym, and really didn’t want to undo my hard work before I even got there, you know? So before I could grab a fork and dig in, I fixed this sandwich. Omg, a sandwich never tasted so good.
Multigrain bread (I used a loaf from a local restaurant that makes their own)
Sliced chicken (other proteins like ham or turkey would be just as good)
Sliced tomato (I used one whole plum tomato for the sandwich)
Half an avocado, sliced
Handful of fresh spinach
Sprinkling of sea salt (I put it over the tomato layer)
Put it together and devour. I don’t think I barely came up for air. Satisfying, filling, healthy and delish. With the avocado, you don’t need any other condiments, as it acts as a great glue to keep the sandwich together, and gives it a nice creamy, buttery taste.
Who said “clean eating” can’t be packed with flavor?
We go through a crazy amount of avocados in this house. It’s a good fat for you, and a taste we love in so many different incarnations (see Creamy Avocado Toast, Super Wedge Salad, Bacon Avocado and Watercress Pizza, and Lime Chicken Avocado Salad for a few delicious examples). But every once in awhile, we have a half leftover, and if you use avocados, you know how quickly they can brown. Blink and it’s over. Next time you have leftover avocado, keep the pit in the leftover half, sprinkle it with lemon juice and store it in a sealed container in the refrigerator. It will be good at least until the next day.