5 fun and unique sandwich ideas

Ingredients:

• 2-3 grilled or oven-roasted portobello mushrooms, sliced
• 4 slices sourdough bread
• Sliced red onion
• Sliced tomato
• Fresh baby spinach
• 1/4 cup feta cheese (you can also just use sliced cheese if you prefer)
• 2 tablespoons cream cheese, softened at room tempature
• Balsamic dressing, such as Brianna’s all-natural salad dressing

Directions:

1. In a small bowl mix the feta cheese and cream cheese. Divide the cheese mixture among the 4 slices of bread and spread over the tops.
2. Add the sliced mushrooms, the red onions, tomato and fresh baby spinach. Drizzle with balsamic dressing. Eat as is or lightly toast to melt the cheese and warm the veggies.

Yields 2 sandwiches

Ingredients:

• 4 slices Gouda cheese
• 4 thick slices honey wheat bread
• 1/4 pound shaved deli hickory smoked turkey, divided
• 1/4 cup caramelized onions
• Romaine leaves (optional)
• Sliced red onion (optional)
• Thinly sliced cucumber (optional)

Directions:

1. In a small bowl, add the caramelized onions and mash to form a spread. Evenly spread the mixture over each slice of bread.
2. Add one slice of cheese and divide the turkey between each of the two sandwiches. Top with the cucumber, red onion, romaine and the second slice of cheese. Cut in half and serve.

Yields 2 sandwiches

Ingredients:

• 1/4 pound thinly sliced honey or brown sugar style ham, divided
• 4 slices of baby Swiss cheese
• Romaine leaves
• Grilled pineapple slice (optional)
• 2 tablespoons mayonnaise or light mayonnaise
• 1 tablespoon pineapple apricot preserves (plain apricot also works fine if you cannot find the pineapple apricot preserves)
• 4 slices whole wheat Hawaiian-style bread

Directions:

1. In a small bowl combine the mayonnaise and the fruit preserves, mixing well. Spread each slice of bread with the mixture.
2. On a slice of bread, spread the fruit spread and add one slice of Swiss cheese. Add the ham, grilled pineapple (optional) and romaine. Top with the remaining slice of Swiss cheese and bread, repeat for second sandwich and serve.

Inspired by two peas and their pod

Yields 4 wraps

Ingredients:

• 1 (15 ounce) can chickpeas or garbanzo beans, drained and rinsed
• 1 medium-sized ripe avocado
• 1/4 cup fresh cilantro, very finely chopped
• 2 tablespoons thinly sliced green onion
• Juice from 1 lime
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4 whole wheat flour tortillas
• Fresh spinach leaves

Directions:

1. In a medium bowl, using a potato masher (or a fork), mash the chickpeas and avocado together until well combined. Add in cilantro, green onion, garlic powder and lime juice. Add the salt and pepper as desired.
2. Spoon the mixture down the middle of each tortilla and top with fresh baby spinach. Roll up tortillas like a burrito and serve.

Yield 2 sandwiches

Ingredients:

For the rosemary aioli:

• 1/2 cup mayonnaise
• 3 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• Salt to taste

Directions:

1. In a small bowl, mix all of the ingredients together. Cover and allow to chill for 1 or more hours to help the flavors develop.

For the sandwich:

• 2 grilled chicken breasts
• 2 rolls or bread of choice
• Romaine leaves
• Thick sliced tomato

Directions:

1. On the roll or bread spread the rosemary aioli evenly over the tops. Place each of the chicken breasts on a roll and top with tomato slices and romaine lettuce. Top with other half of the roll and serve.

More unique recipe ideas

Creamy avocado daiquiri
Black bean and sweet potato enchiladas
Fresh nectarine and gorganzola pizza