SANDWICHES FOR THE WEEK equals NO WORRIES ABOUT WHAT TO EAT FOR LUNCH!

So, we all live hectic lives. Every day, before we know it, it is time to go to sleep. Work, school, chores, kids, medical appointments, groceries shopping, long drives round trips to work, well, you get the picture. One thing I decided some time ago was to eat healthy, and avoid the typical question; what will I have for lunch every day? So, I solved the problem. First, I baked my own bread, (no preservatives.) I prepare my own chicken salad and then assemble all my sandwiches for the week. I keep them in the fridge at a high temperature and they last perfectly. Is it boring? Not at all! Love it.
 
Category:  LUNCH
Approx. Prep and Cook Time:  UNDER 30 MINUTES (Bread takes longer)
Approximate Cost:    $15.85 or $1.98 per sandwich
Difficulty Level:  Easy
Allergens, Other: (Purchase GF Bread for this project) 
Servings: 8
 
Ingredients for the chicken salad ($2.70)
1 12 oz. can of chunk chicken breast, drained and rinsed the fat and salt out ($1.20)
¼ to 1/3 c. of Tzatziki (.30)
2 to 3 tbsp. Angie’s basting olive oil (.40)
¼ c. Lemon juice (.60)
¼ c. Dried minced onion (.20)
 
Sandwiches mixings ($9.35)
1 loaf of bread (homemade or purchased) ($4.95)
2 jalapenos (.40)
1 jar of Roasted red peppers ($2.10)
3 c. Spinach ($1.50)
½ white onion, sliced (.40)
 
Ingredients for my Hummus $3.80
1 can (15 oz.) of chick peas, drained and rinsed ($1.20)
2 to 3 tbsp. Angie’s basting olive oil (.40)
¼ c. Lemon juice (.60)
1/3 to ½ c. Organic Tahini ($1.20)
3 large garlic cloves with salt and pepper to taste (.40)
 
Directions for my Hummus
In a food processor or blender, combine the garlic, salt and pepper and process until chopped.
Then add ½ can of the drained chickpeas, the Tahini, lemon juice, and basting olive oil and the other half of the chickpeas on top of all that. Process until smooth.
Then test for any adjustment of salt, oil or lemon juice to make it tastier and or smoother.
 
Assembling the Sandwiches
First, spread hummus on both bread slices.
Add a handful of spinach.
Add a scoop of chicken salad on top.
Add the roasted peppers, onion and jalapeno slices. Cover with another bread slice.
Boom, done. Place them in Ziploc bags and refrigerate.
 
Footnote: The bread recipe that I made for the sandwiches is not my recipe. if you are interested in making your own bread, please Google Chuck Hughes, a Canadian chef. He came up with this NO KNEAD BREAD recipe, I just love it and have been making it for a couple of years now.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi