After a couple long, exciting, exhausting days helping my daughter shop and move into her new apartment I decided tonight was the time for a healthy, easy, sandwich dinner. Here’s one I’ve been relying on for years. So simple, yet so tasty. The dilly cream cheese is definitely the star of the show! If you don’t have a lot of time to cook, this is the dinner for you!
You can easily make multiple sandwiches. To make it easier, I just provide the instructions for making one.
for one sandwich:
2 pieces of sprouted, whole grain bread (we like Ezekiel)
1 Tablespoon unsalted butter (we use Kerrygold, grass fed)
2 Tablespoons olive oil
1 (4 to 5 oz.) boneless, skinless chicken breast or thigh, pounded flat
a couple crispy green lettuce leaves
4 thin slices of cucumber
4 thin slices Roma tomato
1 thin slice purple/red onion, separated into rings
Place chicken breast in a large ziploc, remove as much air as possible, and close. Gently pound the chicken breast flat, using a meat mallet or OXO meat pounder. Heat olive oil in a heavy skillet. Cook chicken in the hot oil over medium heat, covered, until completely cooked through and well browned on both sides. You should only need to flip the chicken once.
While chicken is cooking, toast the bread and butter it. Set it aside on a plate and then prepare your dilly cream cheese.
for the dilly cream cheese:
1 to 2 oz. cream cheese
2 to 3 teaspoons fresh lemon juice
1 teaspoon fresh dill, chopped OR 1/2 teaspoon dry dill
1/2 teaspoon freshly minced garlic
Place all ingredients in a small, deep bowl and whip with a wire whisk until smooth.
Place lettuce on one of the pieces of bread, followed by the cooked chicken, cucumber, tomato and onion. Sprinkle with freshly ground pepper and a little sea salt. Spread the dilly cream cheese on the other piece of bread and top your sandwich. Cut it in half and serve it with your favorite chips. (We love Terra Chips!)