Whether you’re packing your first picnic of the season or fixing work and school lunches, a fresh sandwich is a perfect addition to any lunch.
Here are some delicious spring sandwich recipes to enjoy while on the go!
Herby chickpea salad sandwich
This herby chickpea sandwich is fresh, hearty and packed with flavourful herbs and vegetables.
Yields: 2 sandwiches
Ingredients
- 1 batch Vegan Chickpea Salad (see below)
- 4 slices whole-grain bread or bagels
- 1 tbsp mustard
- 2 large lettuce leaves
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 4 radishes, thinly sliced
- 1 avocado, sliced
- big handful alfalfa sprouts
Vegan Chickpea Salad
- 1 can chickpeas, rinsed and drained
- 1/4 cup Italian parsley, chopped
- 1/4 cup dill, chopped (or substitute 1/8 cup fresh tarragon)
- 2 tbsps mustard
- 1–2 tbsps mayonnaise
- Pinch salt and pepper
Directions
- Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.
- Assemble the sandwiches. Spread mustard on the bread
- Top with lettuce and a generous amount of the chickpea salad
- Layer sliced cucumber, carrots, radishes and avocado
- Top with sprouts and bread
- Cut in half and serve
Chicken pesto sandwich
This easy-to-make and delicious chicken pesto sandwich is loaded with protein and fresh veggies. Best enjoyed on a thick ciabatta bun!
Yields: 2 sandwiches
Ingredients
- 1 chicken breast
- 1/2 tbsp olive oil
- Salt and pepper
- 2 ciabatta rolls
- 1/4 cup pesto
- 2 oz mozzarella cheese
- 1 tomato, sliced
- 2 cups arugula
- Fresh basil leaves
Directions
- Heat your grill for medium high heat
- Place the chicken between two sheets of parchment paper and flatten to about 3/4 inch thick. Rub with olive oil and sprinkle with salt and pepper.
- Grill for about 5-6 minutes per side (the chicken breast should be 165°F when cooked). Also, grill the ciabatta rolls face down for a few minutes until toasty
- Assemble sandwiches: spread 1 tbsp of pesto on each half of the rolls
- Divide the cheese between the rolls, followed by the hot chicken breast
- Top with sliced tomato, arugula and fresh basil leaves and cover with the other half of the roll and enjoy!
Roasted sweet potato sandwich
This vegetarian sandwich combines savoury vegetables with a tasty combination of pesto, apple and blue cheese.
Yields: 2 sandwiches
Ingredients
- 1 large sweet potato, cut into 1/4 inch thick rounds
- 1 tbsp olive oil
- Salt and pepper
- 4 slices hearty bread
- 1/3 cup kale, chopped
- 2 tbsps basil pesto
- 1 Granny Smith apple, cored and thinly sliced
- 1/3 cup crumbled blue cheese
Directions
- Preheat the oven to 400°F. Place the sweet potato rounds in a medium bowl. Drizzle with olive oil and toss to coat. Place the sweet potatoes on a large baking sheet, in a single layer. Season with salt and pepper, to taste. Bake until the rounds are browned and tender, 20 to 25 minutes. Remove from the oven and let cool.
- To assemble the sandwiches, lay two pieces of bread on the counter. First, add the kale and top with sweet potato rounds. Drizzle the pesto over the sweet potatoes. Add the apple slices and top with blue cheese and the second slice of bread. Cut in half and serve.
Which spring sandwich was your favourite? Take a picture of your meal and tag us on social media @UHNfoundation.