This recipe uses several ingredients found on this website. I always freeze my leftover roasted tomatoes and cooked chicken breast in portions that can be used later in other recipes. This sandwich is a good example of a tasty meal that can result from the freezing leftovers habit. I use whole wheat bread with a sodium content of 140 mg. of sodium per slice. Check "Finding Sodium in Foods" section for sodium in condiments. If your bread or condiments are different in their amounts of sodium, adjust the total sodium content of this sandwich accordingly.

1 serving: 455 mg. sodium per serving

2-1/2 ounces cooked chicken breast, cut into small (1/4 inch) pieces
1-ounce roasted tomato, chopped into small (1/4 inch) pieces
1/2 cup baby spinach leaves, torn into 1/2-inch pieces
1 Tablespoon lower sodium mayonnaise
1/8 teaspoon black pepper
1 extra teaspoon lower sodium mayonnaise
1 teaspoon lower sodium yellow mustard
2 slices lowest possible sodium sandwich bread

Prep. Instructions

1. Lightly toast the bread. Set aside to cool.

2. Combine the first 4 ingredients in a bowl, one ingredient at a time, stirring well after each addition. Sprinkle with pepper. Stir well again.

3. Have all other ingredients on hand.

Cooking Instructions

1.Spread one side of one of the slices of toasted bread with the mayonnaise. Spread one side of the second slice of toasted bread with the mustard.

2. Spread chicken mixture over the mayonnaise side of the bread. Place the second, mustard covered, slice of bread over the chicken mixture, mustard side facing the chicken spread. Press down gently with your hands to solidify the sandwich.

3. Cut sandwich in half with a bread knife. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds