I love sandwiches and have fun experimenting with different ingredients that we sometimes don’t think about putting on them. A key here, I always use a wholegrain, seeded sourdough.
Sourdough bread goes through a fermentation process that eats up much of the gluten, making it a lot easier on the stomach. In fact, unless you’re celiac, people who are gluten intolerant can often handle real sourdough breads that have been properly fermented. I always buy it uncut so I can cut thinner slices, which to me make a much crispier and less “bready” sandwich. Ezekial Breads, readily available today, also makes an excellent sprouted grain bread.
Use your imagination here, you can add just about anything you’d like to your sandwich. Make it yours.
- Leftover sauteed or roasted chicken (see recipe for prep)
- Horseradish Avocado Mayo or regular mayo (Add a teaspoon of horseradish to about 1/4 cup mayo)
- Sliced Organic Tomatoes
- Cheddar Cheese or other hard cheese like gruyere
- Pumpkin seeds (optional)
- Sourdough wholegrain bread
Cut bread to desired thickness. Spread with a light covering of mayo or Dijon mustard, then layer a thin slice of cheese, seeded tomatoes (allow some of the excess juice to drain so your sandwich is not soggy), sauerkraut (drained), a sprinkle of pumpkin seeds, and leftover chicken. Brush the outside of the bread lightly with ghee and grill until cheese melts and inside is heated through.
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