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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I went to the Botanical gardens yesterday and decided to bring a packed lunch. All I had was leftovers, but what they resulted in was THIS! (Of course, I'll probably never make it again because I'll never have the same ingredients. Oh well) Ingredients:
50 g sliced roasted chicken breast |
6 slices roast red peppers |
1/2 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 |
Directions:
1. Spread all four slices of bread with dip.
2. On two of the slices, arrange the spinach leaves evenly, then the chicken.
3. Drape the peppers over the top. Drizzle a smidgen of olive oil and season with salt and pepper.
4. Put the other two slices of bread on top.
5. EAT!
6. By the way, these travel great. Just make sure to wrap them tightly in clingfilm !
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