Spinach Dip Sandwich
⭐⭐⭐
A yummy sandwich that goes well with a side of roasted veggies or a side salad. I usually make this one each evening I have it rather than meal prepping it for the week. No matter how you prepare it, though, it is sure to satisfy your taste buds. I’m giving it a 3/5 because it does take a bit of time to prepare.
Ingredients:
ciabatta baguette
spinach yogurt dip
veggie or meat deli slices
1 green pepper
1 white onion
butter lettuce
Additional Protein Options: soyrizo or chorizo
Instructions:
Cut the pepper into slices, then cut each slice in half.
Next, chop the onion into slices, and then cut each slice to match the peppers.
In a large sauté pan, pour two tablespoons of EVOO and place over medium heat. Cook your desired protein according to the packaging instructions, reaching the minimum internal temperature.
As your choice of protein is finishing up, add the chopped onion and pepper to the sauté pan with your protein option. Continue to cook until the peppers and onions are translucent.
Using a serrated knife, slice the Chibatta Baguette in half. Spread an even layer of the spinach yogurt dip on both the top and bottom slices of bread. Place the Fieldroast deli slices on the bottom half and put the sandwich in the toaster oven for about 5 minutes at 300 degrees. Once it is fully heated, remove and top the deli slices with the onion, pepper, and soyrizo/chorizo mix. Then place the desired number of butter lettuce leaves and cover with the top slice of bread. Enjoy!
Special Instructions:
Where to Next: