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- Classic Turkey Sandwich -
Nutritional information:
Calories: 474 kcal
Fat: 14 g
Protein: 39 g
Carbohydrates: 50 g
Fibre: 8 g
- 2 slices of 100% Whole Grain Multigrain Campagnolo Club Bread with extra virgin olive oil
- 7.5 ml (1/2 tbsp.) garden pesto
- 2 slices (about 75 g) roast turkey
- 1 slice of grilled bell pepper (from a jar), drained and julienned.
- 2 tomato slices
- 30 g (1 oz) provolone cheese
- Toast the bread.
- Spread the toast with pesto.
- Layer toast with the turkey, julienned pepper, tomato and cheese.
- Serve.
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- Egg Sandwich -
Nutritional information:
Calories: 495 kcal
Fat: 24 g
Protein: 21 g
Carbohydrates: 51 g
Fibre: 7 g
- 2 hard-boiled eggs
- 15 ml (1 tbsp.) mayonnaise
- 2.5 ml (1/2 tsp.) Dijon mustard
- 5 ml (1 tsp.) chopped fresh parsley
- 5 ml (1 tsp.) chopped fresh chives
- Salt and pepper to taste
- 2 slices of Campagnolo 9 Whole Grain Italian Bread with extra virgin olive oil
- 1/2 of a Granny Smith-type apple, finely sliced
- 1 leaf of red leaf lettuce
- In a small bowl, mash the eggs.
- Add in the mayonnaise, mustard, parsley and chives.
- Season to taste.
- Spread the egg mixture on a slice of bread.
- Layer the apples and lettuce over top.
- Close the sandwich and cut in two.
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- Middle-eastern Sandwich -
Nutritional information:
Calories: 475 kcal
Fat: 20 g
Protein: 15 g
Carbohydrates: 62 g
Fibre: 10 g
- 1 large red tomato, deseeded and finely diced
- 5 ml (1 tsp.) olive oil
- 1 ml (1/4 tsp.) ground cumin
- 2.5 ml (1/2 tsp.) lemon zest
- Salt and pepper to taste
- 2 slices of 100% Whole Wheat Campagnolo Club Bread with extra virgin olive oil
- 80 ml (1/3 cup) hummus
- A few leaves of baby spinach
- In a small bowl, toss the diced tomato with the olive oil, cumin and lemon zest. Season to taste.
- Let it rest for a few minutes.
- Toast the bread.
- Spread the toast with hummus.
- While being careful to keep the excess liquid in the bowl, spread the diced tomato over the toast.
- Top with the baby spinach.
- Serve immediately.
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- Mediterranean Ciabatta -
Nutritional information:
Calories: 557 kcal
Fat: 25 g
Protein: 18 g
Carbohydrates: 60 g
Fibre: 10 g
- 1/2 small eggplant, cut into long strips
- 1 small zucchini, cut into long strips
- 5 ml (1 tsp.) olive oil
- 1 White Ciabatta Bread
- 7.5 ml (1/2 tbsp.) sundried tomato pesto
- 50 g light feta cheese
- A few arugula leaves
- Preheat the oven to 180°C (350°F).
- Place the vegetables on a baking sheet. Using a basting brush, brush them with oil.
- Bake for about 15 minutes or until the vegetables are tender. (This step may be done on the barbecue.)
- Cut the bread in half and spread with pesto.
- Coarsely crumble the feta so that it spreads evenly. Spread over the bottom half of the bread.
- Layer on the grilled vegetables.
- Replace the top half of the bread and heat in a panini press, in the oven, over the barbecue, or in a pan, flattening the sandwich with a heavy weight.
- Top with arugula before serving.