Summer is finally in full effect and what better way to enjoy the warm weather than with a nutritious and delicious sandwich that can be spiced up in a variety of ways! With an endless amount of possible tasty combinations, sandwiches allow for culinary creativity, while satisfying hunger any time of day. 

Former White House Chef John Moeller, who served at the pleasure of three U.S. Presidents and first families and chef, Edward Lee, former “Top Chef” contestant has teamed up with Oroweat® Bread for their third annual “America’s Better Sandwich” Contest and have each created their own unique sandwich recipes, which can be found below. Their focus on wholesome ingredients is centered on the importance of using premium whole grain bread as the foundation for delicious sandwiches to satisfy your cravings without sacrificing taste or nutritional value.

 

Chef John Moeller Recipe

 

Crab Salad Dijonnaise With Fresh Tarragon, Monterey Jack and Snow Pea Shoots

 

Ingredients (2 servings)

2 Arnold® Sandwich Thins® Rolls: Flax & Fiber rolls

1 tsp. authentic French Dijon mustard

3 tbsp. mayonnaise

2 tsp. finely chopped fresh tarragon

6 oz. jumbo lump crab, cleaned and cooked

2 slices Monterey jack cheese

1 plum tomato, cut into 6, ¼-inch slices

12 snow pea shoots

salt, to taste

fresh-milled black pepper, to taste

 

Directions

In small bowl, combine mustard, mayonnaise and tarragon to create dijoinnaise. Season mixture with salt and pepper. Place cooked crab in medium bowl and fold in enough dijonnaise to coat the crab. Reserve remaining dijonnaise.

 

Layout Sandwich Thins® Rolls on cutting board. Lightly spread remaining dijonnaise on both sides of rolls. Divide crab onto the bottom portions of rolls. Top crab with a slice of cheese and place in toaster oven for 2-3 minutes or until cheese is melted.

 

Remove from toaster oven and place on cutting board, top with tomato and snow pea shoots. Lay the other half of roll on top. Slice sandwich in half and serve.

 

 

Chef Edward Lee Recipe

 

Open Faced Artistry

ROASTED CAULIFLOWER, HUMMUS, GRAPEFRUIT, DILL & BLACK PEPPER

 

Ingredients (2 servings)

2 slices of Brownberry® Whole Grains: Extra Grainy Flax & Sesame Seed  bread, lightly toasted

4 oz. hummus

½ ruby red grapefruit, cut into segments and diced

8 oz. cauliflower, cut into thin slices

1 tsp. olive oil

½ tsp. ground cumin

½ tsp. salt

sprigs of 2 stems of dill

fresh cracked black pepper, to taste

 

Directions

Preheat the oven to 400° F. Place the cauliflower on a sheet pan and drizzle 1 tsp. of olive oil over them. Then sprinkle ¼ tsp. of cumin & ½ tsp. of salt over them. Bake in the oven for 25 minutes. The cauliflower will be browned around the edges. Remove from the oven and let cool to room temperature.

 

Lay a lightly toasted slices of bread on a board. Spread the hummus evenly over each slice.  Layer the roasted cauliflower slices over the hummus. Place the grapefruit over the cauliflower.  Decorate with fresh sprigs of dill. Finish by seasoning with fresh cracked black pepper. Serve immediately.

As an added bonus, your readers will also be able to participate in the “America’s Better Sandwich” Contest. They can enter their nutritious sandwich recipes into five creative categories from June 15^th until August 21^st at https://www.americasbettersandwich.com/ for the chance to win $25,000! For every entry, one loaf of bread will be donated to Feeding America.