Green Chicken Ciabatta Sandwich

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I call this a GREEN chicken sandwich because all the other ingredients besides the chicken are green in color: avocado, green onion, cucumber, and spinach.

I made this sandwich for a light lunch with friends.  It was a little fancier than deli meat and cheese, but not too difficult for a quick lunch.  It’s also great as a make ahead.

 

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Start with two cans of chicken breast.

 

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Mix in mayo, mustard, juice from half a lemon and salt and pepper.

 

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Add in half an avocado, diced up in the skin.  You can then easily scoop this out with a spoon into the bowl.

 

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Dice two green onions for a little kick.

 

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Peel and dice up half a cucumber for crunch.

 

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If you want a carb-free option, this would be great in a leaf of romaine lettuce too!

 

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Toast and slice the ciabatta and lay down a bed of baby spinach.

 

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Spoon on some of the chicken salad and enjoy an easy but fancy chicken salad sandwich.

 

Green Chicken Ciabatta Sandwich

2 (13 oz) cans chicken breast

2 Tbsp mayonnaise

1 Tbsp Dijon mustard

½ tsp salt

¼ tsp cracked pepper

Juice of half a lemon

Half an avocado, diced

2 green onions, diced

Half a cucumber, diced

1 cup spinach

 

Drain the chicken and place into a medium sized bowl.  Mix in all the remaining ingredients except for the spinach.  Toast and slice the ciabatta bun and layer pieces of spinach on one side.  Top with chicken mixture and the other slice of bun.  Slice on the diagonal.  Make 4 sandwiches.

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Meatball Marinara Sub

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My family likes to go to a popular sub sandwich shop for lunch on the weekends.  For as long as we have been going to this home of the $5 foot long, my daughter only orders the meatball sub.  With all the different options of sandwich fillings, I cannot get her to try anything else but that.  So, that’s what gave me the idea to make them myself.  My daughter did say that mine tastes better……….smart girl!


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Start with the combo of beef and pork.

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This is the best way I’ve found to make uniform meatballs.  My secret weapon is the ice cream scoop.  I use it for ice cream, cookie batter and of course meatballs.


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Roll each meatball  into little balls.

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Baking makes for a little healthier meatballs and it’s a lot faster than cooking on the stove top.  Really, it’s because I’m just too lazy to stand at the stove and turn each of these little meatballs.

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When they come out of the oven, place them into a pan with marinara sauce.  Of course you can use these with spaghetti, but my daughter insisted on meatball subs this night.

Meatball Marinara Sub

Meatballs

1 ½ pounds ground beef (80/20)

1 ½ pounds ground pork

2 eggs, beaten

¼ cup milk

½ cup breadcrumbs

1 tsp garlic salt

½ tsp pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp dried basil

¼ tsp paprika

Sandwich

1 jar marinara sauce

Bread rolls

2 cups shredded mozzarella cheese

Combine all ingredients into a large bowl and mix until well incorporated.  Scoop with ice cream scoop onto baking pan.  Roll between your hands to make them into a ball.  Drizzle some olive oil over each meatball.

Bake at 375 degrees for about 35 minutes.

Place the meatballs into a pan and pour in your favorite jar pasta sauce until sauce is warmed through and the meatballs soak in the sauce.  Slice and toast the rolls in the oven until a little crisp.  Fill each roll with meatballs and sauce on top, then sprinkle on some mozzarella cheese.

Makes 35 large meatballs.

Italian Bruschetta Sandwich

This whole sandwich was made from leftovers of an Italian dinner date at home with my hubby.  The sandwich is the perfect package when it comes to packing in lots of flavor all in one bite.  It was so very true in this instance.

Here I have layers of creamy cheese and avocado, salty Italian deli meats, and the bruschetta provides the tang from the balsamic vinegar and freshness of basil.

I layered a piece of whole wheat bread with goat’s milk cheese, capicola, salame and my homemade tomato bruschetta (which I’ve posted before).

And then I topped it all off with avocado slices.  Why?  Because everything tastes better with avocado.  I used hass avocados because that’s what we have most of in Southern California and because I think it has the best flavor.

I didn’t provide a recipe because the pictures are pretty self-explanatory and because this post was mostly to get you thinking about putting anything into a sandwich that you might want.  There are NO RULES when it comes to sandwiches, am I right?!