15 days of sandwiches: Day 2 – Vegetarian/gluten free brown rice tomato cucumber and feta lettuce wraps

This is a really easy, no-cook (If using store-bought frozen brown rice) lunch that is super healthy and really delicious. It will also keep really well throughout the day if you just make sure to keep the lettuce separate from the rice mixture until just before enjoying. Best part of all, this is a totally non-fat lunch! Woohoo!

Ingredients
Makes enough for about 8 lettuce wraps

1/2 english cucumber, quartered and diced
1 heirloom tomato, cored and chunked
1 small sprig of dill, chopped
Juice from one lemon
2 Tbl non-fat Greek yogurt (definitely fine to leave out if dairy free, just use a little more lemon juice)
Salt/pepper
2 cups cooked brown rice
Boston Bibb lettuce

In a bowl, whisk together lemon juice, yogurt, dill, salt, and pepper. Toss in all other ingredients. Coat with yogurt dressing and set aside.

Fill lettuce cups with mixture when ready to eat.

Enjoy!!!

15 days of sandwiches: Day 1 – Peach pancetta and arugula sandwich

School is starting up shortly for most of you. Whether you are a teacher or a student (or just packing a lunch for work), figuring out lunches everyday can seem kind of daunting. We all want to eat something for lunch that is tasty, but we don’t want to spend more than a few minutes putting it together. I have decided to spend the next 15 days coming up with fast, easy, healthy and delicious sandwiches that you all can make in no time!

This first sandwich is so incredibly easy to prepare, but tastes like something so gourmet you would think it was from an amazing cafe in some swanky city. It has everything I love in a sandwich – crunchy bread, melty cheese, something sweet, and of course bacon (pancetta in this case)!

Ingredients

2 slices pancetta
1 peach, sliced
1 slice light havartie cheese
Rustic crusty whole grain baguette
Arugula

Heat a skillet over medium high heat and add pancetta to pan. Brown on both sides – each side about 5 minutes. Once you flip the pancetta, add peach slices to skillet and brown on both sides. 2 minutes per side. Remove both peaches and pancetta from skillet.

Slice baguette in half and add a layer of cheese. Place pancetta and peaches on top of cheese and top with arugula.

Enjoy!!