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Roasted Okra and Kale Curried Chicken Salad Sandwich
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4 slices of arnold Oatnut bread
- 1 cup okra, sliced
- 1 small shallot, diced
- 2 garlic cloves, minced
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz. skinless chicken breast, cooked and shredded
- 2 teaspoons plain, low-fat Greek yogurt
- 1 teaspoon rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- Salt and pepper to taste
- ½ cup baby kale
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4 slices of arnold Oatnut bread
- 1 cup okra, sliced
- 1 small shallot, diced
- 2 garlic cloves, minced
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz. skinless chicken breast, cooked and shredded
- 2 teaspoons plain, low-fat Greek yogurt
- 1 teaspoon rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon curry powder
- Salt and pepper to taste
- ½ cup baby kale
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2 slices of arnold White bread
- 2 slices fontina cheese
- 2-4 slices vine ripe tomato
- ½ cup fresh spinach
- Olive oil
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2 slices of arnold White bread
- 2 slices fontina cheese
- 2-4 slices vine ripe tomato
- ½ cup fresh spinach
- Olive oil
Chickpea Waldorf Salad Sandwich
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4 slices of arnold Oatnut bread
- 15.5 oz. can chickpeas, drained and rinsed
- 1/4 celery, chopped
- 1/4 c. dried cranberries
- 1/4 c. smoked almonds, chopped
- 2 tbsp. eggless mayonnaise
- 1 tsp. maple syrup
- 1 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- salt and pepper to taste
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4 slices of arnold Oatnut bread
- 15.5 oz. can chickpeas, drained and rinsed
- 1/4 celery, chopped
- 1/4 c. dried cranberries
- 1/4 c. smoked almonds, chopped
- 2 tbsp. eggless mayonnaise
- 1 tsp. maple syrup
- 1 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- salt and pepper to taste
Heavenly Hawaiian Sandwich
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4 slices of arnold Honey Nut bread
- 1 c. cooked sweet potatoes, mashed
- 2 tbsp. green salsa
- 2 slices lean cooked ham
- 2 pineapple rings
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4 slices of arnold Honey Nut bread
- 1 c. cooked sweet potatoes, mashed
- 2 tbsp. green salsa
- 2 slices lean cooked ham
- 2 pineapple rings
Egg-staordinary Salad Sandwich
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4 slices of arnold Oatnut bread
- 4 hard-boiled eggs, sliced and diced
- 2 radishes, diced fine
- 1 stalk of celery, diced
- 1 carrot, shredded and diced
- 3 tbsp. reduced fat mayonnaise
- 1 tsp. Dijon mustard
- 1/2 tsp. dill weed, diced fine
- salt and pepper to taste
- romaine lettuce
- sliced tomato
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4 slices of arnold Oatnut bread
- 4 hard-boiled eggs, sliced and diced
- 2 radishes, diced fine
- 1 stalk of celery, diced
- 1 carrot, shredded and diced
- 3 tbsp. reduced fat mayonnaise
- 1 tsp. Dijon mustard
- 1/2 tsp. dill weed, diced fine
- salt and pepper to taste
- romaine lettuce
- sliced tomato
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4 slices of arnold Health Nut bread
- 4 Tbsp almond butter
- 8 slices banana
- 1/4 cup raisins
- 1/4 cup snipped dried apricots
- 1/4 cup chopped toasted slivered almonds
- 2 Tbsp flake coconut
- 2 Medjool pitted dates, mashed
- 1/2 tsp honey
- 1/4 tsp ground cinnamon
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4 slices of arnold Health Nut bread
- 4 Tbsp almond butter
- 8 slices banana
- 1/4 cup raisins
- 1/4 cup snipped dried apricots
- 1/4 cup chopped toasted slivered almonds
- 2 Tbsp flake coconut
- 2 Medjool pitted dates, mashed
- 1/2 tsp honey
- 1/4 tsp ground cinnamon
The Chicken And The Egg Power Snack
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4 slices of arnold Oatnut bread
- 1 cooked chicken breast, cut into chunks
- 2 hardboiled eggs, sliced
- 10 red seedless grapes, halved
- 1/4 cup walnuts
- 1/4 cup celery
- 1/4 cup plain greek yogurt
- 1 tsp sriracha
- 1 tsp whole grain mustard
- 1 cup fresh spinach
- 1 cup fresh alfalfa sprouts
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4 slices of arnold Oatnut bread
- 1 cooked chicken breast, cut into chunks
- 2 hardboiled eggs, sliced
- 10 red seedless grapes, halved
- 1/4 cup walnuts
- 1/4 cup celery
- 1/4 cup plain greek yogurt
- 1 tsp sriracha
- 1 tsp whole grain mustard
- 1 cup fresh spinach
- 1 cup fresh alfalfa sprouts
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1 arnold Multigrain Sandwich Thins roll
- Olive oil, for drizzling, to taste
- Sea Salt, to taste
- 1/2 of a medium-sized pre-cooked Yam, cut into 1/2" round slices
- 2 ounces large-cut shredded fresh parmesan cheese
- 2-3 turns of fresh ground black pepper
- Honey, for drizzling, to taste
- 1 Tablespoon fresh chopped Watercress
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1 arnold Multigrain Sandwich Thins roll
- Olive oil, for drizzling, to taste
- Sea Salt, to taste
- 1/2 of a medium-sized pre-cooked Yam, cut into 1/2" round slices
- 2 ounces large-cut shredded fresh parmesan cheese
- 2-3 turns of fresh ground black pepper
- Honey, for drizzling, to taste
- 1 Tablespoon fresh chopped Watercress
Thai Sweet Chili Chicken Sandwiches
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2 arnold Multigrain Sandwich Thins rolls
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup Thai sweet chili sauce
- 1/2 teaspoon fresh orange or lime juice
- 3/4 cup chopped cooked chicken breast
- 1/4 cup chopped ripe mango
- 3 tablespoons grated carrots
- 3 tablespoons thinly sliced celery
- 2 1/2 tablespoons chopped red bell pepper
- 2 tablespoons chopped cashews
- 1-1/2 tablespoons thinly sliced green onion
- 1 tablespoon chopped Thai basil or cilantro
- 1/2 cup packed baby greens or baby spinach
- 6 thin slices seedless cucumber
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2 arnold Multigrain Sandwich Thins rolls
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup Thai sweet chili sauce
- 1/2 teaspoon fresh orange or lime juice
- 3/4 cup chopped cooked chicken breast
- 1/4 cup chopped ripe mango
- 3 tablespoons grated carrots
- 3 tablespoons thinly sliced celery
- 2 1/2 tablespoons chopped red bell pepper
- 2 tablespoons chopped cashews
- 1-1/2 tablespoons thinly sliced green onion
- 1 tablespoon chopped Thai basil or cilantro
- 1/2 cup packed baby greens or baby spinach
- 6 thin slices seedless cucumber
Grilled Southwest Sweet Potato & Egg Breakfast Sandwich
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4 slices of arnold Oatmeal bread
- 1 small sweet potato
- 1/3 cup frozen corn kernels, thawed
- 1/3 cup black beans, rinsed and drained
- 1/3 cup diced red bell pepper
- 2 T chopped cilantro
- 1/4 tsp salt
- Fresh ground pepper
- 2 eggs
- 1 small ripe avocado, sliced
- 3 oz sliced pepper jack cheese
- 2 T olive oil, divided
- 1/8 tsp garlic salt
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4 slices of arnold Oatmeal bread
- 1 small sweet potato
- 1/3 cup frozen corn kernels, thawed
- 1/3 cup black beans, rinsed and drained
- 1/3 cup diced red bell pepper
- 2 T chopped cilantro
- 1/4 tsp salt
- Fresh ground pepper
- 2 eggs
- 1 small ripe avocado, sliced
- 3 oz sliced pepper jack cheese
- 2 T olive oil, divided
- 1/8 tsp garlic salt