Botanical Sandwich
"I went to the Botanical gardens yesterday and decided to bring a packed lunch. All I had was leftovers, but what they resulted in was THIS! (Of course, I'll probably never make it again because I'll never have the same ingredients. Oh well)"
photo by Syrinx
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 sandwiches
- Serves:
- 2
ingredients
- 50 g sliced roasted chicken breast
- 6 slices roast red peppers
- 1⁄2 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
- Spread all four slices of bread with dip.
- On two of the slices, arrange the spinach leaves evenly, then the chicken.
- Drape the peppers over the top. Drizzle a smidgen of olive oil and season with salt and pepper.
- Put the other two slices of bread on top.
- EAT!
- By the way, these travel great. Just make sure to wrap them tightly in clingfilm !
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Reviews
-
Really good combination! It was even better than I was expecting. I made it exactly as written & wouldn't change a thing. Thank you! -
Fabulous combination! I had to use white bread because that was all that was left at the baker's shop and I was in a hurry, and I doubled the amount of chicken (25g per sandwich didn't seem to be enough). Otherwise, I followed the instructions exactly. I made my aubergine dip a day in advance (when I roasted the peppers) by blitzing the pulp from a roasted aubergine with some lemon juice, olive oil and garlic. The flavours and textures of the sandwich filling ingredients worked brilliantly together, and we will definitely make this sandwich again (with wholemeal bread next time!). Reviewed for Pick A Chef, Fall 2007.
RECIPE SUBMITTED BY
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Me at Christmas , eyeing the mince pies , muaharhar.
I'm sixteen years old and love to cook. Seriosuly , I always bug my mum when she's coming home - " Can I boil an egg ? Do you want me to put on the pasta ? " etc - and I have little tradition where I cook a complete dinner once a fortnight. Thats' generally what I review recipes for as I don't get a chance to cook the rest of the time :(
Since I live in Hong Kong, I don't have access to a lot of the stuff most Recipezaar-ers in the US do , so I spend a lot of time filtering out refrigerated buttermilk biscuits , frozen pie shells, pastry flour and all those instant mixes >< Its' not just that I live in Hong Kong though , my pantry (physically impossible in a two-bedroom flat, but there in mind and spirit) is small.
What I always have in the kitchen : plain flour, self-raising flour, sugar, cocoa, pasta, canned beans, canned tomatoes, fresh tomatoes, garlic, onion, some kind of cheese, low-fat yogurt, low-fat milk, water, frozen berries, muesli.
I guess a love of food is born in as I'm half-Italian. I go to Sicily every summer and its so different from here - there is this ...respect for food. I LOVE IT
The other half of me has an ex-baking grandma ( she stopped after she had no-one to fatten up ) and I think I got a bit of that too , I absolutely ADORE making cakes, cookies,muffins but I hate having them around the house . I mulled over the idea of selling my baked stuff but in the end decided I'd probably get arrested for hawking and no-one would know what I was doing anyway.
My rating system -
***** Perfect. this is for whatever the recipe claims to be, i.e. if a recipe a simple,quick, economic stew I won't give it *** for not being finicky or delicate. These are often foolproof, too :)
**** Almost perfect, but there was something missing.
*** All right . Not a bad recipe, but I didn't like it.
** Not enjoyable, but with some spark or facet with merit.
* Godawful. SORRY !
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