One of These 8 Creative Sandwiches Will Totally Re-energize Your Lunch
published about 1 hour ago
Slowly but surely, we’re all beginning to return to our normal lives, whether that means returning to school or the office. As we come back to our routines, one thing is certain: It’s time to pack lunch again! Sandwiches have earned their place as a lunchtime hero, but they can be a lot more exciting than plain old peanut butter and jelly or turkey and cheese. Let’s use this big reset to shake up our sandwich game and make lunch fun.
With the help of Arnold Country White Bread, we’ve created eight easy ideas that both kids and adults will approve of. Arnold Country White Bread is baked with simple goodness, giving you the softness and delicious, freshly baked taste you love. Plus, it’s free from artificial preservatives, colors, and flavors, so you can feel good about giving it to your family. The thick, wide slices are the ultimate foundation for a winning sandwich.
Which is all great, but what’s the best one for you? To find the perfect sandwich for your mood, just answer a few questions…
Click your sandwich below to get the full recipe. But remember: These sandwiches are as fun as they are flexible, so don’t hesitate to customize them to suit you and your family’s own tastes.
BLT Club Sandwich
3 tablespoons mayonnaise
1/2 teaspoon finely grated lemon zest
4 (1/4-inch) thick slices Roma tomato
Salt and pepper
3 slices Arnold Country Style White Bread, toasted
1/2 cup shredded iceberg lettuce
4 slices cooked turkey bacon (about 1 ounce cooked), divided
1. Stir mayonnaise, zest, and a pinch black pepper together. Season tomatoes with salt and pepper. Spread lemon-pepper mayonnaise on one side of bread slices.
2. Build sandwich: 1 slice bread mayo-side up, lettuce, half the bacon, 1 slice bread mayo-side up, tomato, remaining bacon. Close with last bread slice mayo-side down. Halve on the diagonal.
Caprese Club Sandwich
3 tablespoons basil pesto
3 slices Arnold Country Style White Bread, toasted
4 (1/4-inch) thick slices Roma tomato
Salt and pepper
4 ounces fresh mozzarella cheese slices, cut into 6 slices, divided
1/4 cup fresh basil leaves
1. Spread the pesto on one side of bread slices. Season tomato with salt and pepper.
2. Build sandwich: 1 slice bread pesto-side up, tomato, half the cheese, 1 slice bread pesto-side up, basil leaves, remaining cheese. Close with last bread slice pesto-side down. Cut into 4 triangular pieces. Skewer each piece with toothpicks.
Egg and Avocado Salad Sandwich
1/2 medium ripe avocado
1 hard-boiled large egg, diced
1 tablespoon mayonnaise or plain Greek yogurt
Salt and pepper
1 Boston or bibb lettuce leaf
2 slices Arnold Country Style White Bread, untoasted
1. Mash avocado until chunky. Add egg and mayonnaise or Greek yogurt. Season with salt and pepper and gently fold together.
2. Build sandwich: Spread egg salad on 1 bread slice. Top with lettuce and close with second bread slice. Cut in half to make 2 rectangles.
Egg and Avocado Breakfast Sandwich
2 tablespoons butter, divided
2 slices Arnold Country Style White Bread, toasted
1/2 medium ripe avocado, sliced
1 large egg
Salt and pepper
1 slice cheddar cheese
1 teaspoon hot sauce
1. Melt 1 tablespoon of the butter in a small nonstick frying pan over medium heat. Meanwhile, toast 2 slices bread.
2. Spread remaining 1 tablespoon butter onto one side of both bread slices. Top one bread slice with the avocado.
3. When pan is ready, add egg, season with salt and pepper, and cook 2 minutes. Flip egg, top with cheese, and cook 30 seconds more for an over-easy egg.
4. Slide egg onto avocado and drizzle with hot sauce. Close with second bread slice butter-side down. Cut in half on the diagonal.
Beef ‘N’ Cheddar Sandwich
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
2 slices Arnold Country Style White Bread, untoasted
1 greenleaf lettuce leaf
4 ounces sliced deli roast beef
1 slice cheddar cheese
8 onion-flavored rings
1. Stir mayonnaise and horseradish together. Spread onto one side of 2 bread slices.
2. Build the sandwich: 1 bread slice, lettuce, roast beef, cheddar, and Funyuns. Close with second bread slice. Cut in half into 2 rectangles.
Buffalo Chicken Salad Sandwich
3/4 cup shredded, cooked rotisserie chicken (about 3 ounces)
2 tablespoons hot sauce
3 tablespoons ranch dressing, divided
2 slices Arnold Country Style White Bread, toasted
1/4 cup thinly sliced celery
1. Mix chicken, hot sauce, and 1 tablespoon of the ranch together. Spread the remaining 2 tablespoons ranch dressing on one side of 2 bread slices.
2. Build the sandwich: Place celery on 1 bread slice and top with the buffalo chicken. Close with second bread slice. Cut in half on the diagonal.
Almond Butter and Fresh Berry Sandwich
2 tablespoons creamy almond butter
2 slices Arnold Country Style White Bread, untoasted
Pinch brown sugar (optional)
1/2 cup sliced (1/4-inch thick) fresh strawberries and/or blueberries, or a combination
1. Spread almond butter on one side of bread slices. Sprinkle brown sugar on the almond butter if desired.
2. Build the sandwich: Arrange the berries in a single layer on one bread slice. Close with second bread slice almond butter-side down. Cut in half into 2 rectangles.
Chocolate Hazelnut Banana Finger Sandwich
2 tablespoons chocolate-hazelnut spread
2 slices Arnold Country Style White Bread, toasted
1 small banana, cut into 1/2-inch thick rounds
Pinch flaky salt
1. Spread chocolate-hazelnut spread onto 1 bread slice.
2. Build the sandwich: Sprinkle flaky salt onto the spread. Top the spread with banana slices in a single layer. Close with second bread slice. Cut into 4 triangular pieces.
Source : food
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