I adore peanut butter and jelly sandwiches. They are super yummy, filling, cheap, and good for you. That being said, the humble sandwich leaves much to be desired in the warmer months, especially when it comes to picnic fare. We think that picnics are wonderful, but sometimes that sweet sandwich just doesn't fit the bill for me. I like more savory sandwiches for lunch, pb&j is more of a breakfast food for me personally.
Yesterday morning the phone rang, and Phil's mom decided that since it was so beautiful out we should picnic for lunch out at Hall County Park (which if you've never been there, it is such a wonderful hidden little slice of heaven for Grand Island!). I said we'd bring the sandwiches and fruit if she brought the chips. Then I realized once I hung up that I had neglected to remember that I didn't have anything to fill my sandwich with! As Phil was slapping together some meat and cheese sandwiches, I was huffing to myself about what to make. I didn't have any beans made, otherwise a chickpea salad sandwich would have been perfect. I almost threw in the towel to opt for pb&j but then decided it would be worth the effort to cook up some lentils. Let me tell you I am so glad that I did! The color and texture reminded me of tuna salad, but the flavor was all it's own. With some smoky chipotle chili's in the background, this sandwich filled my need for a savory sandwich.
My measurements are just approximate as I dumped and whizzed it up in the mini food processor until it seemed about right.
1 cup cooked lentils
2 tbsp ranch dressing
1/4 chipotle chili pepper (I just snipped a piece off a canned chili pepper)
1/4 roasted red bell pepper (I had the jarred variety sitting in my fridge)
I made it fairly thick so it was pretty 'pasty' and able to stay on the bread. I think it would also be an excellent dip if thinned out with some more ranch and/or mayonaise. The only thing that would have made it better was to have some banana pepper rings on top!
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