At 350° F, roast 1 cup of pre-cubed butternut squash, coated in olive oil, 2 tbsp curry powder, and a couple pinches of salt. Meanwhile, sauté 1 cup raw kale (chopped into bite-size pieces) over medium heat, with a sprinkling of water.For each open-faced sandwich, toast 1 slice of whole wheat oat bread, spread with a layer of goat cheese, top with kale and fork-mashed butternut squash. Optionally, add chopped cranberries and/or toasted pecans to the mashed squash.
2. Dressed-Up Leftovers
On a toasted whole wheat burger roll, spread a thin layer of spinach-artichoke dip, then top with chopped pieces of roasted red pepper, and last night’s leftover roasted chicken or London broil.
3.Vegan Veggie Crunch
Combine 1 cup carrots with ¾ cups cucumber and ¼ cup white onion, all shredded or chopped, with ¼ cup chopped golden raisins, toss with 2 tbsp olive oil, ½ tsp salt, and 1 tbsp balsamic vinegar. Let stand for 30 minutes so flavors can absorb.On a slice of toasted four grain bread, spread a layer of garlicky hummus.Add a thin layer of spinach leaves, top with the shredded vegetables. Optional: add a thin slice of pan-fried extra-firm tofu for extra protein.
Spread a thin layer of spiced chutney on a slice of whole wheat oat bread. Add two thin slices of sharp cheddar (or brie) cheese, place under the broiler to melt.When the cheese has begun to melt, add thinly sliced Virginia ham on top to heat.Remove from heat and add thinly sliced apples or pear beneath the layer of ham.
5.Gourmet Triple-Layer Breakfast Sammy
Cook a two-egg omelet with onions and a bit of cheese. Cook a sausage patty or piece of Canadian bacon. Toast three pieces of oat bread. Brush one slice of toast with maple syrup and top with sausage or bacon. Top with another slice of toast, the omelet, and add the third piece of toast.