Simple, delicious summer in a sandwich. Who doesn’t love garden fresh tomatoes? We’ve got several tomato plants growing in our square foot garden. I’ve been a little disappointed because they haven’t produced as much as I wanted. I’m not sure if it’s the weather (it’s been a cool, rainy summer) or our gardening abilities or a vile combination of both. We have managed to get a few tomatoes off the vines and I turned one into a tomato sandwich for lunch.
I completely forgot to take a picture of this slaw after it was done. We ate it up too quickly. It was part of our “Dog and Suds” supper – hot dogs, root beer and this slaw. It made for some happy kids.
My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.
I pulled the recipe from a 1999 Taste of Home magazine.
Here’s what you’ll need:
I didn’t measure any of the ingredients, but I’ll give you the actual recipe.
10 oz package of frozen broccoli florets
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)
1/4 cup mayonnaise
2 Tbs. mustard
salt and pepper
4 bacon strips, cooked and crumbled (I never put this in)
Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.
We like to eat these with Sun Chips.
Groceries are getting low and I need to pack a lunch tomorrow. No lunch meat. No peanut butter. Only half a loaf of bread left. Luckily, I had plenty of eggs and egg salad makes my 14 year old son very happy. Since it’s his lunch that needs packing, that works out great.
If you’re looking for low calorie, low cholesterol foods, run away from this sandwich. All it’s creamy goodness will do nothing for your hips or heart.
Place the eggs in a pan and cover them with cold water. Bring them to a boil and then time them for 10 minutes. I love it when my eggs come out with the centers just cooked and still yellow. I did them right this time.
Rinse the eggs in cool water and then peel them. How many eggs you use is up to you and how many folks you’re sharing your egg salad with. I used half a dozen because 2 of my kids think egg salad is a real treat. The other 2 gag when I mention it. Six eggs is plenty for the 4 of us who like a sandwich that might cause our ateries to slam shut later in the day.
Dice up the eggs pretty fine. This reminds me of the time my dad decided to boil an egg for his lunch. He rinsed it off after peeling it, but was disturbed that the egg was wet. So he grabbed a tissue to dry it off. I came in while he was rubbing wet tissue off the egg. Yeah, my dad is not much of a cook.
Anyway, after you dice up the eggs, put them in a bowl with plenty of salt and pepper and a giant glob of mayo.
Stir it up and spread it on your bread. Yum! I like my egg salad sandwich with carrot and celery sticks. It tastes good and balances out the fat with some veggies!