Botanical Sandwich
- 50 g sliced roasted chicken breast
- 6 slices roast red peppers
- 12 cup baby spinach leaves
- 3 tablespoons eggplant dip (I use Yumi's Mediterranean)
- 4 slices whole wheat bread
- 1 teaspoon olive oil
- salt and pepper, to taste
- Spread all four slices of bread with dip.
- On two of the slices, arrange the spinach leaves evenly, then the chicken.
- Drape the peppers over the top.
- Drizzle a smidgen of olive oil and season with salt and pepper.
- Put the other two slices of bread on top.
- EAT!
- By the way, these travel great.
- Just make sure to wrap them tightly in clingfilm !
chicken breast, red peppers, baby spinach leaves, eggplant dip, whole wheat bread, olive oil, salt
Taken from www.food.com/recipe/botanical-sandwich-226929 (may not work)