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It’s back to school for the little ones, and you know what that means — sandwiches, sandwiches and more sandwiches. Not only are they the easiest thing to make and throw in a lunchbox, but they can be wholly nutritious for kids, especially when they’re bombarded by many unhealthy options.

Chef Ricardo is here to help with some simple sandwich recipes. The September issue of his self-titled magazine features dozens of sandwich concoctions, all delicious and easy to prepare, to help you out as you get adjusted to the hectic beginning of the school year. Here are three of them to inspire you beyond peanut butter and jam.

Chicken and Wild Rice Salad Pitas

What You Need

  • 1/2 cup (125 ml) wild rice
  • 1/4 cup (60 ml) dried cranberries, chopped
  • 2 cups (500 ml) cooked and diced chicken
  • 1/4 cup (60 ml) sour cream
  • 2 tablespoons (30 ml) mayonnaise
  • 2 tablespoons (30 ml) chopped fresh chives
  • 2 8-inch (20 cm) pita bread, halved OR approximately 12 mini pita breads, halved
  • Boston lettuce leaves, to taste
  • Salt and pepper

What You Do

1. In a small saucepan, cook the rice in salted water for about 50 minutes or until tender. Add the cranberries and cook for 5 minutes. Drain and rinse under cold water.
2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise, and chives. Adjust the seasoning.
3. Carefully open the pita bread and fill with the chicken salad and lettuce.


Christian Lacroix for Ricardo

Ginger Chicken Wrap

What You Need

  • 1 tablespoon (15 ml) mayonnaise
  • 1 teaspoon (5 ml) hoisin sauce
  • 1 large tortilla
  • 1 leaf Boston lettuce or baby spinach
  • English cucumber, cut into thin strips
  • Carrot, peeled and cut into thin strips
  • 1/2 cup (125 ml) ginger chicken, thinly sliced

What You Do

1. In a small bowl, combine the mayonnaise and hoisin sauce.

2. Spread the tortilla with the mayonnaise mixture and top with the lettuce. Layer with the cucumber and carrot.Add the ginger chicken. Roll up tightly and wrap in parchment paper. Close to seal. Cut in half.


Ricardo

Pickled Vegetable Frittata Sandwich

What You Need

  • 2 slices of toasted bread
  • Mayonnaise, to taste
  • 1 piece of Pickled Vegetable Frittata (see recipe below)
  • Tomato slices
  • Boston lettuce
  • Salt and pepper

What You Do

1. Spread mayonnaise on both slices of toasted bread. Place a piece of frittata on a slice of bread.
2. Garnish with tomato slices. Season with salt and pepper. Add Boston lettuce leaves, and close with the other bread slice.

How to Make the Pickled Vegetable Frittata

What You Need

  • 10 eggs, lightly beaten
  • 1 cup (250 ml) cottage cheese
  • 1 cup (250 ml) pickled mushrooms, drained and halved
  • 1/2 cup (125 ml) roasted red bell peppers, cut into strips
  • 1 jar 170 ml oil-packed artichokes, drained and quartered
  • 1/2 cup (125 ml) chopped parsley
  • 1 onion, thinly sliced
  • 2 slices bacon, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (125 ml) chicken broth
  • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper

What You Do

1. With the rack in the middle position, preheat the oven to 180 °C (350 F).
2. In a bowl, combine the eggs, cottage cheese, mushrooms, peppers, artichokes, and parsley. Season with salt and pepper. Set aside.
3. In a 23-cm (9-inch) non-stick skillet, brown the onion and bacon in the oil. Deglaze the skillet with the broth and reduce until almost dry. Add the egg mixture and stir to combine.
4. Sprinkle with the Parmesan cheese and bake for 12 to 15 minutes or until the frittata is firm. If necessary, brown under the broiler.

Note: To save time, we use store-bought pickled vegetables. You can substitute with sautéed mushrooms and homemade roasted bell peppers.