By Liz Vaknin www.ournameisfarm.com Yield: 4 sandwiches Prep Time: 20 min Wait Time: 10 min This recipe is a crowd pleaser for kids and adults alike and comes together quickly for an easy weeknight meal or a perfect picnic treat. HAMAMA microgreens make a crunchy and refreshing addition. Benefit from a clear boost of protein in this texturally satisfying flavor bomb of a sandwich. Pro tip: we highly recommend serving these babies with your favorite fresh cut seasonal vegetable. Ingredients: For the sandwich: - 8 slices bacon, applewood or hickory smoked - 1 large tomato, sliced thin (about 8 slices) - 1 tray of HAMAMA salad microgreens, harvested - 12 slices Martin’s Potato Bread or other sandwich bread, lightly toasted For the chicken salad: - 2 rotisserie chicken breasts, meat pulled and shredded - ¼ cup + 2 tbsp. mayonnaise - ¼ cup Greek yogurt - 1 shallot, finely minced - 1 cup shredded coleslaw mix - ¼ cup toasted pepitas (squash seeds) - 1 tbsp. lemon juice, fresh squeezed - 1 tsp. old bay or Cajun seasoning - Your favorite fresh cut seasonal vegetable for serving, optional Preparation: In a medium skillet, cook bacon until crispy and transfer to paper towels (to blot out the excess fat). Reserve the leftover fat in the fridge for future use. In a small bowl, combine ingredients for the chicken salad, and mix well until thoroughly combined. Lightly toast bread, slice tomatoes and harvest greens to make the sandwiches. To assemble a sandwich, layer the following ingredients in this order (from bottom to top): -Toasted slice of bread -Chicken Salad -Sliced Tomato -Toasted slice of bread -A little smear of mayonnaise -Bacon (2 strips per sandwich) -HAMAMA microgreens -Toasted slice of bread Serve with fresh cut seasonal vegetables of your choice. Our favorite are carrots, broccoli and salad greens. Enjoy!
