Low Sodium Classic Sourdough Sandwich
Elevate your sandwich game 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, fresh basil leaves, and juicy cherry tomatoes, this sandwich packs vibrant flavors without compromising your low-sodium diet. Thinly sliced roasted unsalted chicken breast brings lean protein to the mix, while a touch of garlic-sautéed mixed greens adds a wholesome, savory depth. Ready in just 25 minutes, this recipe is perfect for a quick lunch or a light dinner. It's a deliciously simple way to enjoy a nutritious, filling sandwich while keeping sodium levels in check!
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Recipe Information
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
Instructions
Begin by preparing the avocado spread. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
Add the lemon juice to the avocado and mash with a fork until smooth. Set aside.
Slice the cherry tomatoes in half and set them aside.
Take the roasted unsalted chicken breast and slice it thinly to prepare for layering.
On a stovetop or in a toaster, lightly toast the four slices of low sodium sourdough bread until golden brown.
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.
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.
Layer the slices of chicken breast evenly over two of the slices of bread.
Add four basil leaves to each of the chicken-covered slices.
Top with the halved cherry tomatoes and a sprinkle of black pepper for seasoning.
Divide the wilted greens between the two sandwiches.
Place the two remaining slices of bread on top, prepared side down, to complete the sandwiches.
Slice each sandwich in half if desired and serve immediately.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 36.9 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4411 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
