Wednesday, March 9, 2011


chicken cheese olive broccoli mayo mustard sandwich (2)
We need to get our veggies where we can, and I’m not just talking about lettuce and tomatoes.  Broccoli, and other cruciferous vegetables, are some of the most healthful foods on the planet.  When I cook broccoli, I always make extra to use the next day in a salad or in a sandwich like this one.  
Any leftover vegetable is good in a sandwich.  Peas can be mashed with the mayo and mustard to make a sandwich spread.  Zucchini, sweet potatoes, winter squash, beets, carrots, parsnips and potatoes can all be sliced. 
Freshly roasted chicken slices, a thin slice of ham, cheese, cooked sliced broccoli and lettuce are the heart of the sandwich.  The whole wheat toast gets a thin layer of lite mayo, Dijon mustard and chopped olives.  This was one delicious lunch with a cup of hot, homemade chicken noodle soup.
chicken cheese olive broccoli mayo mustard sandwich


Roz | La Bella Vita Cucina said...

Great sandwich, Judy! You're right, we need to get more of the dark green veggies. I like how you prepare enough broccoli for several meals!

Anonymous said...

This reminds me of a panini that I used to get from my local pizzeria. Sounds delicious!