By 300 Sandwiches
I can’t deny myself my greens, so while E typed away on that god blessed computer creating the latest and greatest iPhone app, I made an early dinner. For this Forbidden Sandwich, I layered on leafy greens and tossed a handful into a blender with Greek yogurt, olive oil, cucumber, lime juice and spices to make a zesty dressing. I might have sipped a bit straight from the bowl like miso soup or something. It’s not green juice, I know. But it was tasty!
I drizzled a few tablespoons on my homemade dressing on pita bread stacked with roast chicken, spinach and bacon. The results made your standard chicken sandwich way more lunchbox appropriate. The bitter greens, with the crunchy salty bacon, succulent chicken and that zingy sauce made for a better than your average BSC (Bacon, Spinach, Chicken). Pass a napkin, please!
This right here is a sandwich to make your cube mates jealous. Or your spinach hating boyfriend.
1 cup Greek Yogurt
1/3 cucumber, chopped
2 tablespoons lemon juice
1/2 cup spinach, chopped
3 tablespoons olive oil
4 to 5 slices chicken
1 cup spinach
4 to 5 strips bacon
Combine Greek yogurt,cucumber, lemon juice, spinach, olive oil, black pepper, salt into a food processor or blender. Mix until smooth.
Toast pita. Pile spinach into bowl, drizzle cucumber dressing onto greens and toss to combine. Layer greens onto bread, then bacon, then chicken. Top with other side of pita bread. Cut in half and serve. Makes 1 sandwich.