Whether you are looking for a simple breakfast, a grab-n-go lunch or a light dinner, sandwich is a quick and easy solution. However, not all sandwiches are equally nutritious. Some are healthy but unappealing while some can be sinfully lip-smacking. Given the versatility in making sandwiches, parents can easily jazz them up with creative presentation and nutritious filings for their child. Here are a few creative ways I love to use:
A few weeks ago, while both my son and I were browsing through a local magazine, a photo of Japanese egg salad sandwiches caught our attention instantly. They looked so appetizing and nutritious. Besides that, the preparation method sounded so unconventional as compared to those Western sandwiches we ate. So, I made some for my family’s breakfast during the recent long holiday weekend.
These Japanese-inspired sandwiches turned out to be so yummy!! I used whole-meal bread instead of white bread for more wholesome value but you can experiment with other bread varieties. Carrots and cucumbers had quite a bland taste on their own but when marinated they had a hint of sweet and sour flavour. The marinade also made both the crunchy carrots and cucumbers more tender and easy-to-chew by your little ones. By pairing with the egg-mayo mixture, these sandwiches were bursting with flavour and colour. We enjoyed these sandwiches very much. It was such a filing and satisfying breakfast to start our day.
These sandwiches are easy enough to reproduce at home so why not make it a parent-child project for this coming school holiday? I hope your kids will have great fun assembling these sandwiches. It’s also ideal for those who are looking for a meatless meal. If you make them for outings or as lunch in the office, pack the bread and other ingredients in separate containers or ziplock bags and assemble before eating. This will prevent your sandwiches from becoming soggy.
To all my readers, let me share some good news with you. Recently I was invited by Abbott Singapore to contribute my photos and recipes for their nutritional booklet and e-newsletter. Below are the two contributions I made for them:
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This recipe is featured at Rise and Shine Breakfast Campaign 2013.
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