7. Caprese Sandwich
This recipe requires absolutely no effort, save for about two minutes of slicing and two minutes of toasting. Plus, it morphs easily into other dishes. Not in the mood for a sandwich? Ditch the bread and eat this as a salad for one of the easiest healthy lunches you can throw together.
The pairing of creamy fresh mozzarella, juicy ripe tomatoes, and fat leaves of sweet basil is so good that you’d be crazy not to exploit it as often as possible to make yourself look like a culinary genius. This recipe requires absolutely no effort, save for about 2 minutes of slicing and 2 minutes of toasting. Plus, it morphs easily into other dishes. Not in the mood for a sandwich? Ditch the bread and eat this as a salad for dinner. Need a quick appetizer for a crowd? Slice the baguette into rounds; toast; and layer slices of tomato and mozz and a basil leaf on top of each.
This is versatility at its fastest and most delicious. Now, what do you plan to do with all that time you cut out of meal prepping?
NUTRITION: 300 calories, 17 g fat (4.5 g saturated), 410 mg sodium
SERVES 4
YOU’LL NEED
1 baguette, sliced in half lengthwise
1 clove garlic, peeled and cut in half
2 large heirloom tomatoes, sliced
4 oz fresh mozzarella, sliced
15–20 fresh basil leaves
Salt and black pepper to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar
HOW TO MAKE IT
- Preheat the broiler.
- Broil the baguette, cut sides up, 6″ from heat, for about 2 minutes, until the inside is lightly toasted.
- Rub each half with a half clove of garlic; the crusty bread will release the garlic’s essential oils, giving you instant garlic bread.
- Layer the bottom half of the baguette, alternating with slices of tomato, mozzarella, and basil leaves.
- Season evenly with salt and lots of fresh black pepper.
- Finish with a drizzle of olive oil and vinegar, then top with the other baguette half.
- Cut the whole package into four pieces.
8. Chicken Salad Sandwich With Curry & Raisins
We use a modest amount of olive oil-based mayo, then punch up the flavor with plump golden raisins and the complex savory notes of curry powder in this chicken salad sandwich recipe. Make a big batch of the salad as part of your weekly meal planning and work it into other sandwiches, stuffed in pitas, or crowning a bowl of mixed greens.
Chicken and salad: two great foods on their own that often can make for a lousy dish when combined. That’s because salad, when attached to chicken, is secret-speak for mayo overload. In fact, chicken and tuna salad sandwiches are consistently the worst option you’ll find on a deli menu, be it Subway or your neighborhood sandwich shop. We use a modest amount of olive-oil-based mayo, then punch up the flavor with plump golden raisins and the complex savory notes of curry powder in this chicken salad sandwich recipe. Make a big batch of the salad as part of your weekly meal planning and work it into other sandwiches, stuffed in pitas, or crowning a bowl of mixed greens.
NUTRITION: 440 calories, 15 g fat (3 g saturated), 510 mg sodium
SERVES 4
YOU’LL NEED
3 Tbsp golden raisins
3 cups chopped cooked chicken
2 stalks celery, thinly sliced
1⁄2 onion, diced
1 carrot, shredded
1⁄2 tsp curry powder (From both a flavor and a nutritional standpoint, spices need to be replaced every 6 months to a year.)
1⁄4 cup olive oil mayonnaise
Salt and black pepper to taste
4 large lettuce leaves (romaine, iceberg, or anything else)
8 slices whole-grain bread or English muffin halves, toasted
2 medium tomatoes, sliced
HOW TO MAKE IT
- Cover the raisins with hot water and soak for at least 10 minutes (the warm water will help the raisins plump up); drain and place in a large bowl.
- Add the chicken, celery, onion, carrot, curry powder, and mayonnaise. Mix well and season with salt and pepper.
- Place the lettuce leaves on top of 4 bread slices, then top with tomatoes, chicken salad, and the remaining bread.