Low Sodium Classic Sourdough Sandwich
Elevate your lunchtime routine with this Low Sodium Classic Sourdough Sandwich, a flavorful and heart-healthy twist on a timeless favorite. Crafted with low sodium sourdough bread, creamy avocado spread infused with zesty lemon juice, tender slices of unsalted roasted chicken breast, and vibrant cherry tomatoes, this sandwich is as nourishing as it is delicious. Savory garlic-sautéed mixed greens and fresh basil leaves add a burst of herbal freshness, while a subtle kick of black pepper ties it all together. Perfectly toasted and ready to enjoy in just 25 minutes, this sandwich offers a gourmet experience with minimal salt—making it ideal for those watching their sodium intake without sacrificing flavor. Whether served as a quick lunch or a satisfying snack, this recipe is sure to become a household favorite.
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Ingredients
- 4 slices Low sodium sourdough bread
- 1 Avocado
- 1 tablespoon Lemon juice
- 8 leaves Fresh basil leaves
- 8 Cherry tomatoes
- 200 grams Roasted chicken breast, unsalted
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Mixed greens
- 1 clove Garlic, minced
Directions
Step 1
Begin by preparing the avocado spread. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
Step 2
Add the lemon juice to the avocado and mash with a fork until smooth. Set aside.
Step 3
Slice the cherry tomatoes in half and set them aside.
Step 4
Take the roasted unsalted chicken breast and slice it thinly to prepare for layering.
Step 5
On a stovetop or in a toaster, lightly toast the four slices of low sodium sourdough bread until golden brown.
Step 6
In a small skillet, heat olive oil over medium heat and add minced garlic, sautéing for 1 minute until fragrant. Add the mixed greens and cook for 2-3 minutes until slightly wilted.
Step 7
Begin assembling the sandwich by spreading equal amounts of the avocado mixture on one side of each of the four slices of toasted sourdough bread.
Step 8
Layer the slices of chicken breast evenly over two of the slices of bread.
Step 9
Add four basil leaves to each of the chicken-covered slices.
Step 10
Top with the halved cherry tomatoes and a sprinkle of black pepper for seasoning.
Step 11
Divide the wilted greens between the two sandwiches.
Step 12
Place the two remaining slices of bread on top, prepared side down, to complete the sandwiches.
Step 13
Slice each sandwich in half if desired and serve immediately.
Nutrition Facts
| Serving size | (1853.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1568.6 |
| Total Fat 51.8g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 170mg | 0% |
| Sodium 266.9mg | 0% |
| Total Carbohydrate 182.7g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 36.9g | |
| Protein 96.4g | 0% |
| Vitamin D 10IU | 0% |
| Calcium 300.9mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 4410.9mg | 0% |
Source of Calories