Botanical Sandwich

I went to the Botanical gardens yesterday and decided to bring a packed lunch. All I had was leftovers, but what they resulted in was THIS! (Of course, I'll probably never make it again because I'll never have the same ingredients. Oh well)

• Ready In: 5 mins
• Serves: 2
• Yields: 2 sandwiches

Ingredients

• 50  g  sliced  roasted chicken breast
• 6  slices  roast  red peppers
• 1⁄2 cup  baby spinach leaves
• 3  tablespoons  eggplant dip (I use Yumi's Mediterranean)
• 4  slices  whole wheat bread
• 1  teaspoon olive oil
•  salt and pepper, to taste

Directions

1. Spread all four slices of bread with dip.
2. On two of the slices, arrange the spinach leaves evenly, then the chicken.
3. Drape the peppers over the top. Drizzle a smidgen of olive oil and season with salt and pepper.
4. Put the other two slices of bread on top.
5. EAT!
6. By the way, these travel great. Just make sure to wrap them tightly in clingfilm !