I love sandwiches. My desert island, only-thing-you’ve-got food is almost always a sandwich, the fillings of which are interchangeable, but the form is almost always the same. Good bread on either side of good filling and you’re guaranteed to take me on a direct route to pleasuretown.
I can be a bit picky about my lunches. Davis has lovingly chided me in the past for the odd looks when I pack his lunch; he gets to the kitchen at work and takes out individually wrapped tomato slices or onion and has to assemble his sandwich in the particular order I had instructed him to do the night before. One of my sandwich oh-no-no’s is putting a tomato on the sandwich at any point other than right before you’re going to eat. Veg goes separately. Picky, sure, but I’m not putting up with any soggy bread.
Anyway, I digress. To me, sandwiches are serious business. That being said, condiments are important to taking your sandwich to the next level. This easy combo raises a roll, roast chicken, and spinach into something really, emphatically delicious. Not to mention the recipe is short and sweet (and savory, too!)
What you’ll need:
- Mayonnaise –2 tbsp. (I prefer Hellmann’s)
- Basil – 3 large leaves, chopped
- Garlic – 1 clove, chopped
- Parmesan – 1 tbsp.
- Pepper – to taste
Directions:
- Combine all ingredients in a small bowl and mix well.
- Spread over bread, toaste, or whatever you feel like.
Yes, this might be me at my Sandra Lee-est. It’s a bit semi-homemade.
Roxie Ginger 
Perfection on toast! 🙂