This post was sponsored by Kitchen PLAY on behalf of Hellmann’s

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As I sit at my laptop, the house is quiet for the first time in nearly 3 months. My littlest started kindergarten and my big girl went back to school this week. It’s not always easy, but we are getting back into the swing of early mornings. Going back to school feels bittersweet. I can’t believe my babies are not babies any longer and I miss them and worry for them while we are apart during the day. On the other hand, I’ve gotten to work without screaming in the background, exercise daily, and even eat lunch sitting down. As most of you mamas can probably relate to, lunchtime for the past 8 years has involved little sitting and eating, and lots of running around refilling water, grabbing a napkin, cleaning spills….

Hellmann’s asked me to create a sandwich to celebrate the release of their all new Hellmann’s Squeeze Bottle – a sleek squeeze bottle that makes sandwich-making fun and mess free. With it’s precision tip and clean lock cap, you can literally #squeezemoreout without all the fuss of a jar. My girls and I had a blast writing love notes on the bread. So here we have our favorite sammies of the week! Mommy and me version. Above, my big girl’s favorite, egg salad with lots of crunchy celery. I’ll post my simple recipe at the end. Egg salad is such an old-school lunchbox favorite. I remember making it myself as a kid, although it probably would have been much less messy made with squeeze bottle mayo. If you know me, you know I love having fun with the kids’ lunches and adding lots of fresh colorful fruits and veggies.

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Today Yummy Hubby and I enjoyed this pretty green and pink sandwich. Smashed chickpea and avocado salad piled high with cucumber, watermelon radish, lettuce, mozzarella, and sprouts. And of course a slather of mustard and a squirt of mayo. My littles like this creamy green salad too – it’s kind of like guacamole, which they would eat straight from the bowl.

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To receive a coupon for your own Hellmann’s squeeze bottle mayo so you can #squeezemoreout click .


Avocado-Chickpea Sandwich

Makes 4 (1/2 sandwiches)
Ingredients:

  • 4 slices sourdough bread (or any kind you like!) 
  • Dijon mustard (I like to use hot mustard for myself and regular for the kids) 
  • Hellmann’s Real Mayonnaise 
  • 1 cup cooked chickpeas or garbanzo beans, drained and rinsed 
  • 1 small avocado 
  • 1 clove garlic, minced or crushed 
  • ½ lemon 
  • 1/8 teaspoon sea salt 
  • ½ watermelon radish, sliced 
  • 1 Persian or hothouse cucumber, sliced 
  • 1 ball fresh mozzarella, sliced (or your favorite cheese – I also love provolone and fontina) 
  • sprouts 
  • green leaf lettuce 

Instructions:

1. Spread mustard on 2 of the bread slices. Squirt some mayo on top of the mustard.

2. In a small bowl, mash the chickpeas. Some of the skins will come off and you can pick those out or leave them in the bowl. Mash in the avocado. Add the garlic and squeeze the lemon half over the mash. Season to taste with salt and pepper.

3. Place a few pieces of lettuce over the bread slices without mayo and mustard. Spread a thick layer of the avocado-chickpea salad over the lettuce. Top with the cucumber, radish, cheese, and sprouts. Place the mayo and mustard slice on top and cut sandwiches in half. Enjoy!

Classic Egg Salad Sandwiches
Makes 4 sandwiches
Ingredients:

  • 6 large eggs 
  • 2 tablespoons mayo 
  • 1 teaspoon Dijon mustard 
  • 1 green onion, thinly sliced 
  • 2 stalks celery, chopped 
  • salt and freshly cracked pepper to taste 
  • green lettuce 
  • 1 baguette or 8 slices sandwich bread 

Instructions:
Bring a large pot of water to a boil. Gently add the eggs and boil for 7 minutes. Remove eggs from the water and let cool in a bowl of cold water. Peel and roughly chop eggs. Place eggs in a medium bowl and add mayo, mustard, green onion, and celery. Stir together until yolks have combined and created a creamy mixture. Season to taste with salt and pepper.

Place lettuce on bottom halves of the bread. Spoon egg salad on top. Spread top pieces of bread with more mayo if desired (I don’t) and place on top. Cut into pieces.

Egg salad can be made one day in advance and stored in the refrigerator in an airtight container.