Sandwich Special Recipe

Make chicken salad

In a medium bowl combine cooked shredded chicken, mayonnaise, Greek yogurt, diced celery, minced red onion, lemon juice, Dijon, salt and pepper. Mix until evenly coated. Taste and adjust seasoning (add more lemon or mayo if needed).

Assemble sandwich half

Spread a thin layer of butter or olive oil on one side of each bread slice if desired and toast lightly in a skillet or toaster (optional). Place lettuce leaves on one bread slice, spoon approximately half of the chicken salad mixture (about 1/2 cup) onto the lettuce, top with the other slice of bread. Cut sandwich in half to serve as a 'half' portion.

Spread mayonnaise (or aioli) and Dijon mustard on the bread slices. Layer the sliced deli turkey, tomato slices, and lettuce. Season tomato with a pinch of salt and pepper. Close sandwich and cut in half to serve a half-sandwich portion.

Spread mayonnaise on one bread slice. Layer crisp bacon strips, tomato slices, and lettuce. Season lightly with black pepper. Close and cut in half; serve one half as the half-sandwich portion.

In a small saucepan over medium heat, warm the olive oil or butter. Add the small diced carrot and celery and sauté 2–3 minutes until slightly softened. Add the broth and peas and bring to a gentle simmer. Simmer 3–5 minutes until vegetables are tender. Season with salt, pepper, and stir in chopped parsley. Pour into a cup and serve hot with an optional lemon wedge.

In a bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle with olive oil and red wine vinegar (or lemon juice). Season with salt and pepper. Toss gently to combine and plate alongside the sandwich half and cup of soup.

On a lunch plate, place the chosen half-sandwich (Chicken Salad or Turkey or B.L.T.). Add a cup of the hot soup in a small cup or bowl and place the mixed green salad beside it. Garnish the salad with an extra lemon wedge if desired and serve immediately.