By 300 Sandwiches
I made E a chicken tarragon salad sandwich for work this morning, getting up hella early to cook the chicken and make the salad from scratch. There were no other greens except kale in the fridge left over from a salad I made earlier this week. Kale was one of the first items E made me put on his Forbidden Foods List. Could I possibly sneak it into E’s sandwich? Will he snarl at me? Will he not notice?
Eh, one leaf won’t hurt him.
I left the sandwich perfectly packed in a Tupperware for him in the fridge and reminded him: “Don’t forget to take your lunch to work!”
I texted him a few hours later: “Did you remember to grab your sandwich?”
“Damn, I forgot,” he said. “I promise I’ll eat it for dinner.”
When I came home after work, the gym and after work drinks, E was already in bed. I crawled in there with him. “Did you eat the sandwich for dinner?” I asked.
“Ugh, honey, I was so tired,” he admitted with guilt in his voice. “Tell you what, I’ll eat it now.”
“Even after you just brushed your teeth?” Now that’s love, I thought.
E crawled out of bed, threw on that terrycloth white robe, and shuffled towards the kitchen. I pulled out the sandwich from the refrigerator and slid it across the counter. E took a bite. And another, and eventually ate half of the sandwich I made him. Then, he looked down at the Tupperware.
“What lettuce did you use?” E asked, his mouth slightly frowned at the corners. “This is kale, isn’t it?”
I danced a jig around the kitchen. “It IS and you loved it!”
“I’m not a dog,” E said. “You can’t just sneak the kale into my bowl of Alpo and think I won’t notice.”
“So you like kale!” I declared.
E did not deny it. He took another bite of the sandwich. “It’s not horrible.”
Now I know what it’s like for a mother who gets their child to eat their vegetables. I felt a sense of relief, pride, and excitement—this gives me way more sandwich ideas to work with. “I’m taking kale off of the forbidden foods list,” I declared.
Wonder if I can get him to like blueberries next.
1 pound chicken
6 slices rye bread
2 teaspoons olive oil
2 tablespoons tarragon, chopped
1/4 cup red onion, chopped
1/4 cup green apple, chopped
8 tablespoons mayonnaise
1/2 teaspoon black pepper
generous pinch of salt
juice from two lemon wedges
4-5 leaves kale (any leafy green will do)
Heat a large skillet over medium heat, add olive oil. Season chicken with salt and pepper and add to pan. Cook evenly on both sides until done. Remove from heat, let cool, and chop into small one-inch square pieces.
In a large bowl, add chicken, mayonnaise, tarragon, red onion, apple, and salt and pepper into a bowl and stir. Squeeze lemon juice into mixture and stir once more.
To assemble sandwiches, take rye bread, and layer with a nice leaf or two of kale. Then scoop on chicken salad, and top with other piece of bread. Cut in half and serve. Salad makes enough for 3-4 sandwiches.