avocado sandwich

Chicken & Avocado Sandwich

I can’t believe it is already time for school again.  I feel like summer just disappeared! Now that I will have to pack lunches for my kiddos, I have been experimenting with healthy options that will keep them fueled for the day.

avocado sandwich

For example, in my bento box for this post I packed snap peas, strawberries, blueberries, and a Chicken and Avocado Sandwich.  Adding the avocado to the sandwich is more than just a creamy layer – the good fat is beneficial for the absorption of other vitamins and minerals. The chicken and cheese provide protein and calcium, whereas the whole grain bread adds complex carbohydrates and fiber.  I’m hoping this will be a satisfying and well received lunch!

avocado sandwich

Chicken & Avocado Sandwich

2 slices of whole grain bread
½ medium sized avocado
2 ounces cooked, sliced chicken breast or chicken lunch meat
1 tablespoon mustard
1 ounce slice of provolone cheese

Toast the bread, then spread the avocado on one side of each piece of bread. Lay the chicken evenly over the avocado on one slice, spread the mustard over the top, and add the provolone cheese.  Then place the other piece of toast, avocado side down, on top. Serve.


Chicken Tinga Sloppy Joes

Chicken Tinga Sloppy Joes

The Del Real recipe challenge deadline was extended a few days, so I took advantage of the extra time and created another entry.  I decided to try a unique version of a kid favorite classic – the sloppy joe.  Instead of the usual ground beef and tomato-based sauce, I used Del Real’s Chipotle Chicken Tinga.  To create a sweet & spicy sandwich I stirred in a bit of avocado and mango and added a slice of pepper jack cheese to each sandwich.  The mix-ins also helped to tame the spiciness of the chipotle for the younger crowd.

Chicken Tinga Sloppy Joes

I have really enjoyed trying the different flavors of ready-to-eat products Del Real offers.  While I didn’t have time to finish creating a third recipe with their shredded beef, I was impressed with the flavor as it tasted as if I had ordered it in a restaurant.

The contest has netted quite a few tasty looking recipes – you can view and vote for your favorite on the Del Real Contest website!

Chicken Tinga Sloppy Joes

Chicken Tinga Sloppy Joes

16 ounce package Del Real Chipotle Chicken Tinga
½ cup diced yellow mango
1 Hass avocado, peeled and diced
4 good quality hamburger buns, split
Four, 0.75 ounce pepper jack cheese slices

Heat Del Real Chipotle Chicken Tinga in microwave according to package directions.  Add to a large bowl and shred large pieces of chicken.  Add the mango and avocado to the chicken and stir to combine.  Evenly place the chicken mixture on the bottom slices (cut side up) of all four buns.  Add one slice of pepper jack cheese on top of each mound of chicken, then top each sandwich with the top half of the bun (cut side down) and serve.


Ninja Panini

Ah, the perils of a food blogger. Sometimes a recipe sounds better in your head, and when you try to execute the idea, it is quickly derailed. Point in case – my ninja panini.

Since Ninjas are trained in the art of stealth, I thought it would be a clever name for a sandwich that snuck in some broccoli. What better way to add some extra veggies to your kids diet, all the while fooling them with a fun name?

I started with some chopped up broccoli, diced ham, cream cheese, and shredded cheddar cheese, and stirred them all together to make a filling.




I brushed the outside of my bread slices with butter, split my broccoli-cheese filling between four slices of the bread (butter side down) and spread the filling. I topped the sandwiches with the remaining slices of bread and then grilled them in my indoor, double-sided grill ( alternatively, you can use a panini press or two heavy skillets).

The result was a golden, crunchy on the outside and deliciously gooey in the inside sandwich. I loved it, but unfortunately the kids were not fooled and didn’t eat much of it. I have actually seen them eat more broccoli serve raw AND without a dip.


The second disappointment was that the other element behind the name – the shape of the sandwich – was also a fail. I had wanted to use my ninja cookie cutters to shape the sandwiches. The cookie cutters aren’t sharp enough and the sandwich the wrong consistency, meaning I was left with more of a blob than a ninja.


Oh well. Failures are just as important to the crafting of culinary skills as successes!

Ninja Panini

8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup diced broccoli
½ cup diced ham
8 slices of bread
2 tablespoons butter, melted
Preheat a panini press.

Place the cream cheese, cheddar cheese, broccoli, and ham in the bowl of a large mixer. Using the paddle attachment, mix the cheese, broccol, and ham until a uniform spread is formed.
Lightly butter one side of each piece of bread. Turn four pieces of bread bread butter side down and evenly divide the cheese spread between the four slices, smearing it in an even layer. Top with the remaining slices of bread, butter side up. Grill the sandwiches in the panini press for 2 minutes each, or until the bread is golden and the cheese is melted. Remove the sandwiches (makes 4) and serve immediately.


Malaysian Curry Tuna Sandwich

A few years back, a good friend of mine brought a house warming gift when she visited me at my new home. It was a simple gift, but perfect in selection, since she new I loved to tinker in the kitchen and try new things.


It was a jar of Malaysian Seven Seas Curry made by Spice Appeal, which she found at a craft and specialty food event. I absolutely LOVE the flavor, and often put it in my chicken or tuna salad, which I thought I would share today.

The contents of the little jar have long been gone, but I managed to snag two industrial sized jars of it online to make sure I never run out again. Weighing in at a pound a piece, my replacement jars will make a ton of Malaysian Curry Tuna Sandwiches.

For this spicy sandwich, I like to mix in celery, grapes, green onions, and cashews,



Along with mayonnaise and a generous amount of the curry.


You might think the grapes are an odd addition, but they add a nice sweet compliment to the heat of the curry.

Once it is stirred together it gets served in pita pockets, and then you let your family rave about your delicious lunch.


Can’t wait to try it? Stop on by – once you taste it I’m sure you will run out to find some for your spice collection!


Malaysian Curry Tuna Sandwich

(2) 7 oz. Cans of tuna packed in water, drained
1/3 cup cashew halves
½ cup diced red seedless grapes
½ cup diced celery
2 green onions, diced
¾ cup mayonnaise
2 tablespoons Malaysian Seven Seas Curry
4 Pita pockets, cut in half and opened to make 8 pockets

In a large bowl, mix together the tuna, cashews, grapes, celery, green onions, mayonnaise, and curry. Stir until well combined and them evenly stuff the pita pockets. Serve immediately.