2 From Bay Area Are Finalists In Nationwide Sandwich Contest: SEE RECIPES!

BAY AREA, CA – Sandwich creations from a Concord woman and a San Francisco man are among 15 finalists in a nationwide contest that will earn the winner a whopping $25,000 grand prize.

Concord resident Priscilla Yee is the creator of the "Golden Gate Shrimp Louie Sandwich," that was selected as a “State Favorite.”

The “Walnut Kale Pesto Chicken Salad Sandwich” from San Francisco local Chris Denny-Brown was chosen as a finalist for the contest’s “Fueling Good” category.

Both were found to be so delicious and nutritious that they were named finalists, among a pool of 2,900 entries, in this year’s OROWEAT “America’s Better Sandwich” contest.

Online votes can be cast through Oct. 23 at www.AmericasBetterSandwich.com.

The winner will be announced on National Sandwich Day, Nov. 3. For every vote submitted during the voting phase, OROWEAT® will donate a loaf of bread, up to 100,000 loaves, to Feeding America, its official charitable partner.

The contest launched in June and encouraged sandwich lovers to share “better,” one-of-a kind recipes.

Vote here for Yee. Vote here for Denny-Brown. See other entries here.

And check out their amazing recipes below!

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Walnut Kale Pesto Chicken Salad Sandwich

Ingredients (2 servings)

• 4 slices Arnold Healthfull Flax and Sunflower bread
• 8 oz. skinless chicken breast meat, cooked and shredded
• 2 thick slices ripe tomato
• 1 cup kale leaves, torn and de-stemmed
• ½ cup fresh basil
• ¼ tsp. sea salt
• 1 tsp. lemon juice
• 2 tbsp. extra-virgin olive oil
• 1 clove garlic
• ¼ cup reduced-fat Parmesan cheese
• 2 tbsp. crushed walnuts
• 1 tbsp. water (optional)

Directions
In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined. Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.

Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.

To assemble one sandwich, layer one slice of tomato on bottom half of bread. Add ½ of the pesto-chicken mixture, and top with second piece of bread.

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Golden Gate Shrimp Louie Sandwich

Ingredients:

• 4 slices Oroweat Extra Grainy Cracked Wheat & Oats bread, toasted
• 3 tablespoons plain nonfat Greek yogurt
• 1 tablespoon lowfat canola mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon sweet pickle relish
• 3/4 cup cooked peeled medium shrimp
• 3 tablespoons thinly sliced celery
• 1 cup arugula
• 1 large plum tomato, thinly sliced
• 6 thin slices avocado
• 1 hard cooked egg, peeled, thinly sliced
• 10 medium asparagus spears, cooked crisp-tender

Directions:
For dressing, in a medium bowl, stir together yogurt, mayonnaise, ketchup, and pickle relish until blended. Reserve 2 tablespoons mixture. Stir into remaining yogurt mixture the shrimp and celery until evenly coated. Layer over 2 slices of toast the arugula, tomatoes, avocado, shrimp, and egg. Trim off bottom of asparagus spears to fit length of bread; place over sandwiches. Spread reserved yogurt mixture over remaining 2 slices bread; place on sandwich yogurt side down.

For other recipes from the Patch files, see:

• Get The Blues: Blueberry Turkey Burgers With Blueberry Ketchup [RECIPE]
• Make The Most Of Summer Melons With This Savory Salad
• 'Burnt Husk Corn Salsa' Recipe: Fire Up The Grill!

--Photos courtesy of "America’s Better Sandwich” contest