You weren't inspired by the Sunday funnies where Dagwood Bumstead tossed everything from the fridge onto his classic towering sandwich? Of course, even Dagwood knew enough not to do that at work. He always pulled a very modest looking sandwich from his lunchbox, lovingly packed by his wife Blondie. But the home front was a different story. Particularly on the weekends, when good ol' Dag would eat himself into oblivion.
Home is like having a pet. It doesn't judge you. It's the one place where giant mouthfuls, eating with your hands and dropping food everywhere is perfectly acceptable. In my household, we jokingly say "man down" when one of us spills food all over the place, and contentedly continue stuffing our faces amidst the aftermath.
All that said, this sandwich has the potential to be incredibly messy. And a whole lot of fun. The mix of fresh fruits, herbs and vegetables are light and refreshing. And for the occasional cook who still wants to eat well, it doesn't require much in the way of cooking.
It is highly recommended that this sandwich be eaten at home. Or if you must take it to work, eaten in carefully portioned halves with a knife and fork at the ready to clean up any messy escapees. Lest your colleagues sweetly nickname you Templeton. Or worse yet, your boss walks in just as you take that enormous bite, in which case you'll be in heaven and it won't matter a bit.
4 small cooked chicken breasts, diced
1/2 cup celery, chopped
1/2 cup grapes, halved
1/2 cup strawberries, chopped
1/2 cup Veganaise or Hellman's Mayonnaise
1 tablespoon lemon juice
8 slices whole grain bread, lightly toasted
1/2 cup store-bought beetroot hummus
2 carrots, shredded
1 large handful flat leaf parsley
Combine the chicken, celery, grapes, strawberries, Veganaise and lemon juice in a bowl and set aside. Arrange the bottom bread slices on a cutting board. Spread the hummus evenly over the bread, layer with carrots and parsley, then top with a big scoop of chicken salad. Press the remaining bread tops over the chicken salad and cut the sandwiches into halves. Stack two sandwich halves on each plate, securing with a wooden skewer all the way through the center if need be, and serve.
Yield: 4 servings