I’m a big fan of using leftovers for lunch. In this busy world, it’s hard to find time to be cooking up a storm but at the same time it’s really important to eat fresh food. This is where leftovers come in handy.
This is a simple and nutritious little sandwich idea with versatility.
I made this sandwich from leftover salmon we had for dinner the night before. This sandwich can also be made with tuna, leftover chicken, or as a veggie version with a grilled portobello mushroom or a slice of heirloom tomato. See… Versatility. 😉
1 piece of Sprouted Grain Bread, toasted
1 Collard Green Leaf (option: kale, spinach or lettuce)
Bell pepper slices
Sprinkle with a little sea salt if desired.
Top with a 2nd piece os toasted Sprouted Grain Bread with hummus on the sandwich side.
This recipe is soooo flavourful! It provides a good dose of veggies, protein, good carbohydrates, good fats and fiber. It’s a nutritional bombshell. Enjoy!
*Take To Work: If I take a sandwich like this to work, I will assemble it at lunch time otherwise I might have mush for lunch. Condense containers by packing the veggies in one, mix the hummus and guac together in one, and the bread and salmon separately.