Brownberry

2 Servings
20 Minutes

Greek Yogurt Egg Salad Sandwich

This Recipe Uses

  • 4 slices of brownberry Potato bread
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  • 1 cup Arugula
  • 1 tsp Dill, dried
  • 2 Roma tomatoes
  • 5 hard boiled eggs
  • 2 tbsp. Mayonnaise
  • 2/3 cup plain Greek yogurt
  • 4 slices of brownberry Potato bread
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  • 1 cup Arugula
  • 1 tsp Dill, dried
  • 2 Roma tomatoes
  • 5 hard boiled eggs
  • 2 tbsp. Mayonnaise
  • 2/3 cup plain Greek yogurt
1 Servings

Avocado Strawberry and Goat Cheese Sandwich

  • 2 slices of brownberry OR 1 Honey Wheat Sandwich Thins ® rolls
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  • 1/2 ripe avocado
  • 2 strawberries, thinly sliced
  • 2T goat cheese, crumbled
  • 1t lemon juice
  • 1/8t salt
  • Black pepper + sea salt to top
  • 2 slices of brownberry OR 1 Honey Wheat Sandwich Thins ® rolls
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  • 1/2 ripe avocado
  • 2 strawberries, thinly sliced
  • 2T goat cheese, crumbled
  • 1t lemon juice
  • 1/8t salt
  • Black pepper + sea salt to top
1 Servings
15 Minutes

Fried Egg with Tomato, Spinach and Za’atar Spice

This Recipe Uses

  • 1 slice of brownberry 100% Whole Wheat bread
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  • 1 egg, fried
  • 2-3 slices of tomato
  • 1/2 c. baby arugula
  • Sprinkle of Za’atar Spice (blend of sumac, thyme and sesame seeds)
  • 1 slice of brownberry 100% Whole Wheat bread
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  • 1 egg, fried
  • 2-3 slices of tomato
  • 1/2 c. baby arugula
  • Sprinkle of Za’atar Spice (blend of sumac, thyme and sesame seeds)
2 Servings
40 Minutes

Roasted Okra and Kale Curried Chicken Salad Sandwich

This Recipe Uses

  • 4 slices of brownberry Oatnut bread
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  • 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
  • 4 slices of brownberry Oatnut bread
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  • 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
2 Servings
10 Minutes

Chickpea Waldorf Salad Sandwich

This Recipe Uses

  • 4 slices of brownberry Oatnut bread
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  • 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
  • 4 slices of brownberry Oatnut bread
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  • 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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