Last week for our the Beyond Bologna challenge, we talked about getting our act together and organization strategies that work for us. I also shared with you how I completely failed at making the sandwich sushi thing work for me.
Well, I’m here to say that I made it work this week and in a flash!
It’s funny because that’s what this whole challenge is about, finding easy ideas that we can do quickly, but with health and taste in mind and this morning, I was in quite the rush. I have to say, that I have had one busy week. Busier than I’ve been in a good long time, so let’s just say this post was put on the back burner a little too long and I found myself “packing lunch” right before heading out the door to the twin’s playgroup, giving this particular lunch idea the tried and true test of “will it work in a time crunch” and I’m happy to report that if I had not been snapping photos at each and every step in the process (aaahhhh….the life of a blogger!) then it is a cinch. I was still done in five minutes. So here are my lessons learned in “Sandwich Sushi” making that will ensure success.
1.) It’s OK to Buy Pre-made Goods. That’s a timesaver for me right there. I picked up Hormel’s All-natural choice chicken strips which are preservative free (and gluten free for those of you who need that!) and one package would last a week for the sushi rolls because two strips is enough. Done!
2.) Add Healthy but Make it Tasty. Admittedly, avocado isn’t a favorite of all my kids, but some of them do enjoy it and for those who do, it adds those much needed Omega-3’s into their diets. The mild cheddar used for this roll was the thin-sliced variety which are only 45 calories and I only used a half a slice which is fantastic for portion and calories/fat mindfulness! Use wheat bread if they’ll tolerate it, add in some chicken and mustard and you have a flavorful “sushi” roll.
3.) You Must Use the Rolling Pin. I learned this the hard way with my first attempt at the sushi roll – it fell apart. Another tidbit, use a bit of your chosen condiment to close up the end of your roll once you’ve rolled up the whole thing. It doesn’t just press together and stay closed.
4.) Cut Gently. When you’re ready to cut your sushi roll into fun bite-size pieces, use a gentle sawing motion so you don’t squish the roll. A dull knife will not fair well.
5.) Follow the Order Above for Success.
Gather ingredients: Chicken breast strips, avocado, wheat bread, thin-sliced mild cheddar & condiment of choice
1.) Cut off crusts, place one slice of bread slightly on top of the other.
2.) Roll over both pieces of bread with your rolling pin pressing them firmly together while also squishing down the
bread as a whole.
3.) Add ingredients noted above.
4.) Tightly roll up ingredients, tucking them under as you roll. Seal the roll together by pressing the edges together
with additional mayo or mustard.
5.) Gently slice through the roll to make your bite sized pieces.
Voila!! You have sandwich sushi success!!
For additional organizational inspiration to save you time, check out my Pantry re-organization from last year. It definitely helps with those crazy mornings (like this morning) when we need to find quick items to throw into the lunch boxes.
And don’t forget to check out my Beyond Bologna counterparts and their posts! I’ve partnered up with some fantastic gals who have equally fantastic ideas for easy, healthy lunches for this school year and beyond.
Would you make a sushi sandwich? I swear, it took me literally 5 minutes to make…no lie!