Friday Lunch Special Sandwich

In high school, Friday’s lunch special was chicken tenders. The lunch lady always did it just right for my little group of friends – as a sandwich with honey mustard on the bread and buffalo sauce on the chicken. Those sandwiches might be my fondest high school memories.

That version was full of seed oils and gut busting ingredients. Today we honor the memory of the Friday lunch special sandwich, but of course we’ve made it with real food. Organic, real, long-fermented sourdough. Bread crumbs made from the same. Pasture raised chickens living their best lives eating grasses and bugs. Organic microgreens and raw cheddar from happy, healthy cows on pasture. Condiments made from real ingredients without seed oils or artificial or natural flavors.

The honey mustard and buffalo sauce combine to create a nice tang to compliment the sweet & spicy combo. If that sounds up your alley give the Friday lunch special a shot!

1. Ingredients:
   • Sourdough baguette (sourdough country loaf would also work well)
   • Organic pasture raised eggs (corn & soy free if possible)
   • Regenerative or organic pasture raised chicken (cut into tenders, corn & soy free if possible)
   • Sourdough bread crumbs
   • Organic honey mustard
   • Primal Kitchen buffalo sauce
   • Microgreens from our friends at Little Lush Acres
   • Raw cheddar or swiss
   • Grass-fed ghee

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Making the chicken tenders:

Scramble your eggs.

Coat the chicken in egg, then bread crumbs.

Pan fry the breaded chicken tenders in ghee on a medium-hot heat.

Making the sandwich:

Cut your baguette in half, or lay down the bottom piece of your country loaf. Add the chicken tenders next, as many as you’d like.

Pour some buffalo sauce over the chicken tenders.

Lay down your cheese, then microgreens, then tomatoes.

Spread some honey mustard on the top half of the bread.

Enjoy!