Chicken, spinach, and Gouda sandwich bento

by spiceaholic on August 16, 2010

I decided it had been way too long since I used one of my collapsible sandwich bento boxes!

The past few weeks I’ve been making sandwiches with “real” bread like sourdough and rye, as opposed to the “light” breads I usually eat.  There’s no denying the real stuff tastes better, but the calories do add up faster.  So I went back to the lighter stuff  but still intend to treat myself once in a while to the real thing.  Or else I need to figure out how to feel full on 1/2 a sandwich made with real bread.

Today’s sandwich is made with Nature’s Own Double Fiber bread, Sargento Gouda, some sliced chicken breast deli meat, Dijon mustard, and some baby spinach.  I packed cherries in the box as well and brought some SunChips and sugar-free Jello pudding to round out lunch.

{ 2 comments… read them below or add one }

Stefanie Sullinger August 17, 2010 at 9:15 am

I agree – the “real” breads are so tasty…. But light is soooo many less calories! Now, if you can find a LARGE sized bread (and I have in the past), a half sandwich is about the size of the light bread whole sandwich… It seems like it was Sara Lee, multi whole grain. You could see the oats and grains in the crust. =)

katecooks August 20, 2010 at 1:43 pm

i love gouda! haven’t bought some in ages & ages but that sandwich looks awesome. i’m with you on the bread …light stuff isnt that great. i’ve been trying to compromise with TJ’s wheat bread…its soft and yummy, with 100 cals per slice. 100 sandwich thins just dont cut it for me, all i taste is “what’s the point of this bread??”

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