After Thanksgiving Salad

Ingredients : 1 Hard-cooked egg 4 cup Shredded cooked turkey or chicken 0.75 cup Mayonnaise 1 tbs Sweet pickle relish 0.5 cup Chopped pecans Method : In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings.

Alexander's Special
Ingredients : 4 slice Turkey 1 slice Pineapple 2 slice Cheddar cheese 1 tsp Mustard 2 slice 100% whole wheat bread Method : Top turkey with pineapple and cheese. Heat until cheese melts. Spread mustard on top slice of bread and close sandwich.

All-American Barbecue Sandwiches

Ingredients : 2160 gm Ground beef 1.5 cup Onion; chopped 2.25 cup Catsup 3 tbs Prepared mustard 3 tbs Worcestershire sauce 2 tbs Vinegar 2 tbs Sugar Method : In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Combine catsup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat through. Serve on buns.

1 tbs Salt 1 tbs Pepper 18 Hamburger buns; split

Allison's Great Veggie Sandwich

Ingredients : 1 Clove garlic minced 1 small Onion sliced 0.5 tsp Salt 0.5 cup Balsamic vinegar 1 tsp Coarsely ground black Pepper 1 med Cucumber sliced 1 large Tomato sliced Lettuce Method : Combine all ingredients except lettuce in the order listed. Cover container and shake for 30 seconds. Leave in refrigerator for at least 10 mins so that flavors get absorbed in vegetables. Then toast bread of choice. Arrange lettuce on bread and add cucumber and tomato mixture. * French bread works best.

Antipasto Salad Sandwich

Ingredients : 2 large Sourdough rounds 0.25 cup Dijon mustard 240 gm Genoa salami-sliced 240 gm Jack cheese-sliced 0.25 cup Olive oil 2 cup Roasted red peppers 0.5 cup Goat cheese 0.5 cup Mayonnaise 240 gm Proscuitto-sliced 240 gm Mortadella-sliced Method : Directions: Preheat oven to 350 degrees. To create a crispy crust on the bread, place the rounds into the oven for 10 minutes. Remove bread and cut each bread horizontally into four rounds, therefore creating a 3 layer sandwich. Starting from the bottom of each bread, spread the Dijon mustard on the bottom of the layers. Top the mustard with the salami and jack cheese. Place the next bread layer on top. Brush the next bread layer with the olive oil. Top with the roasted peppers and goat cheese. Top with the next bread layer. For final layer, spread the round with the mayonnaise. Top with the proscuitto, mortadella and arugula or spinach leaves. Place the top bread layer on and wrap the whole sandwiches tightly in plastic wrap. Place in refrigerator for one hour. To serve,

2 cup Arugula or spinach leaves

cut the sandwich, like you would a pie into 8 wedges. Serves 16.

Antipasto Sandwich
Ingredients : ingredients needed for antipasto ; sandwich* 1 large Tomato; thinly sliced 2 cup Iceberg lettuce; finely sliced 1 med Red onion; finely sliced 0.5 cup Fresh basil leaves 1 large Round country-style loaf bread; sliced crosswise, ; inside removed 120 gm Mortadella 120 gm Capicola 240 gm Italian salami; thinly sliced 120 gm Provolone; thinly sliced 120 gm Mozzarella; thinly sliced 3 Roasted red peppers; thinly sliced ingredients needed for vinaigrette: * 0.25 cup Red wine vinegar 3 Cloves garlic; smashed 0.25 cup Olive oil Salt and freshly ground pepper Method : How to Prepare the Vinaigrette: In a blender add the red wine and garlic and blend until smooth. Drizzle in the olive oil until emulsified and season with salt and pepper. How to Prepare the Antipasto Sandwich: Brush the insides of the bread lightly with the vinaigrette. Place the tomatoes, lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside. Build the sandwich by layering the fillings; place half of the meat, cheese, peppers and basil and tomato mixture on the bread and repeat. Pour any remaining vinaigrette over the vegetables and top with the bread. Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and weight with a saut pan or cans. Store in the refrigerator for eight hours or overnight.

Anytime Burritos
Ingredients : 0.75 cup Sour cream (regular; light, no-fat) 2 tbs Taco seasoning mix 6 Eggs 6 (8-inch) flour tortillas; heated 0.75 cup Shredded light Cheddar cheese 1 cup Shredded Romaine lettuce 1 med Ripe tomato; seeded, chopped Method : In small bowl stir together sour cream and taco seasoning mix; set aside. In medium bowl whisk eggs with 2 tablespoons water until well beaten. Pour eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3 to 5 minutes). To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and tomato. Roll up tightly; serve warm.

Bagel And Roasted Sweet Red Pepper Sandwich

Ingredients : 1 Bagel; sliced, (preferably nice and fresh from a bagel bakery) 2 tbs Fat free cream cheese Roasted Sweet Red Pepper pieces Method : There are a lot of calories in the bagels and this is extremely filling, so you might want to have a half of a sandwich. Use as many pepper slices as you can fit on the sandwich-there are only about 10-20 calories per slice (depending on how big the pieces are) and no fat. If you want, add sliced onions, cubes or other vegetables-whatever you can fit.

Baked Chicken Sandwich

Ingredients : 2 cup Chopped chicken 1 can Mushroom soup 1 can Franco-American gravy mix 2 tbs Chopped pimento 2 tbs Chopped onion 1 can Water chestnuts; chopped 4 Hard-boiled eggs; chopped, optional Method : SANDWICHES: Mix all ingredients except bread. Spread sandwiches, wrap in foil and freeze until ready to use. To use, dip in 4 beaten eggs mixed with 2 tablespoons milk, then into crushed potato chips. Bake at 300 degrees for 1 hour. SAUCE: Mix all ingredients and heat until cheese is melted.

0.5 cup Chopped bell pepper; optional 16 slice Bread SAUCE 2 cup Medium white sauce or a cream soup 1 can (small) mushrooms 120 gm Cheese; grated DIP INGREDIENTS 4 Eggs 2 tbs Milk Crushed potato chips

Barbecue Chicken In The Crock-pot

Ingredients : 1920 gm Skinless boneless chicken breast 2 Chopped tomatoes 2 med Onions; chopped 1 cup Water*; optional 0.5 tsp Chili powder 1 tsp Salt; or to taste 1 tsp Freshly ground black pepper 1 cup Catsup 0.5 cup Cider vinegar 0.333 cup Worcestershire sauce 4 Garlic; minced 0.125 tsp Tabasco sauce Method : *Add water if it seems too dry. Combine all ingredients in a crock-pot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix. Mixture should be very thick. Serve on hamburger buns with mustard.

Barbecue Spread
Ingredients : 1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing 0.5 cup KRAFT Original Barbecue Sauce Method : Mix dressing and barbecue sauce. Refrigerate. Makes 1 1/2 cups.

Barbecued Chicken Sandwich

Ingredients : 1 Whole Chicken breast; skin removed 0.25 tsp Ground cumin 0.25 tsp Medium-hot chili powder-; (to 1/2 tsp) 1 tbs Lemon juice Barbecue Sauce; (see recipe) Coleslaw; (see recipe) 2 Hero or hoagie rolls; split Method : Preheat oven to 375 degrees. Rub chicken breast with cumin and chili powder. Squeeze on lemon juice. Place chicken on foil-lined baking sheet; roast for 30 minutes. Brush half the Barbecue Sauce on chicken; roast 30 minutes longer. To serve: Remove chicken from oven. When cool enough to touch, remove chicken from bone in bite-size pieces. Spoon layer of Coleslaw on bottom halves of rolls. Top each with equal amount of chicken. Spoon on remaining barbecue sauce. Serve any remaining coleslaw on the side. Yield: 2 servings.

Barbecued Chicken Sandwich

Ingredients : 2 Whole chickens( 3 1/2 pounds each) 3 tbs Dry rub #1 Barbecue sauce * Dry Rub #1 *** 1 tbs Paprika, Hungarian 0.5 tsp Celery salt 0.5 tsp Sugar 0.5 tsp Sage 0.5 tsp Mustard 0.5 tsp Chipotle powder * Barbecue Sauce *** 1 tbs Peanut oil 2 tbs Onion; minced 1.5 cup Cider vinegar 1 cup Ketchup 3 tbs Dry rub #1 2 tbs Brown sugar 1 cup Coffee 1 tbs Mustard 2 cup Garlic; minced Method : Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks. Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until thickened. Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage the bird well and refrigerate overnight. Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45 minutes or until cooked. Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce. Serve on white bun with coleslaw.

Basil Tofu And Vegetable Sandwich

Ingredients : 0.5 ct (12 oz) extra firm tofu 1 tbs Minced basil 3 tbs Minced green onions 2 Cloves garlic; minced 2 tsp Lemon juice 0.5 tsp Salt 0.125 tsp Crushed black pepper 12 slice Whole-wheat bread 12 slice Tomato 6 slice Red onion 3 cup Shredded carrot 12 Romaine leaves 3 cup Alfalfa sprouts Method : 1. Drain tofu and pat dry with paper towel. Mash tofu with fork in bowl. Stir in basil, green onions, garlic, lemon juice, salt and pepper. 2. Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each with 2 tomato slices, 1 red onion slice, 1/2 cup shredded carrot, 2 romaine leaves; 1/2 cup alfalfa sprouts and l slice bread. Each Serving 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 12 grams protein; 2.02 grams fiber

Basil-Butter Beef Sandwiches

Ingredients : 1 6 Oz Portion Of Flank Steak 1 Clove Garlic; halved 2 tbs Unsalted Butter 1 tbs Minced Fresh Basil 1 Clove Garlic; minced 0.125 tsp Salt 0.5 tsp Fresh Lemon Juice 2 3' Length French Bread; sliced open lengthwise Method : Rub flank steak with halved garlic. Place steak on grill about 4 inches from coals and cook until browned outside, still rare inside. Remove from grill and thinly slice against grain. Combine butter, basil, minced garlic, salt and lemon juice in bowl and mash with fork to blend. Chill 15 minutes or until firm. Meanwhile, place French bread, sliced side down, on grill and toast 2 to 3 minutes. Remove from grill. Spread butter over bread. Top each with half of bread. Close sandwiches.

Bean nut Butter

Ingredients : 0.75 cup Garbanzo beans; canned, drained 3 tbs Peanut butter; reduced fat 2 tbs Honey Method : Mash beans well and mix with peanut butter and honey. Makes about 3/4 cup. Per Tbsp: about 1.7 g fat and 49 Cal (29.8% cff)

Bill Clinton's Tuna Salad Sandwich

Ingredients : 1 tsp Mustard (regular) 1 can Tuna-drained (6 1/2 oz) 1 tbs Mayonnaise 1 Egg-hard cooked & chopped 0.5 tsp Salt 1 tsp Onion-finely chopped 4 slice Whole wheat bread 1 tbs Celery-finely chopped 1 Tomato-sliced 1 tsp Pickle Relish 2 Lettuce Leaves 1 tsp Dijon Mustard Method : 1. In a medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well. 2. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

Black Bean Wraps-Eatwell

Ingredients : 1 tbs Olive oil 2 Green bell peppers; cut into 1/2-inch dice; 2-cups 3 Garlic cloves; minced 2 tsp Dried oregano 2 tsp Ground cumin 600 gm Chopped tomatoes with green chilies 930 gm Cooked black beans; rinsed 3 tbs Red wine vinegar Salt and black pepper 12 Fat-free flour tortillas; 8-inch OPTIONAL GARNISH Diced tomatoes Low fat sour cream Fresh cilantro Tabasco sauce Slivered red onion Method : In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until softened, 4 to 5 minutes. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes. With the back of a large spoon, coarsely mash some of the beans. Season with slat and pepper. Heat tortillas, spoon in filling, wrap and serve. NOTES: MAKES 4 CUPS, FOR 6 SERVINGS: 400 cals. 18g protein, 3 g fat (0.5 sat fat), 71 g carb, 600mg sodium, 0chol, 7g fiber [7%cff].

Blondie's Slim And Trim

Ingredients : 3 slice Fat free turkey breast 2 slice Reduced fat Swiss cheese Lettuce 2 slice Tomatoes Method : Spread mustard on bread, stack turkey, cheese, lettuce, tomato, and close sandwich.

1 tsp Mustard 2 slice Rye bread

Blushing Bunny
Ingredients : 5 English muffins 1 can (10 3/4-oz.) cheddar cheese soup 1 can (10 3/4-oz.) tomato soup 0.5 cup Water 1 tsp Worcestershire sauce 0.5 tsp Prepared mustard 2 can (7-oz) white tuna;, drained Method : Split and toast English muffins. In medium saucepan, with spoon or wire whisk, stir undiluted soups until smooth. Stir in water, Worcestershire sauce, mustard and tuna. Cook mixture over medium heat, stirring constantly, until hot and bubbly. Serve on muffin halves. Serves 4.

Broiled Cheddar And Egg Salad Buns

Ingredients : 8 Eggs; Lg, Hard boiled, Chopped 2 cup Cheddar; Sharp, Shredded 1 cup Green Bell Pepper; Chopped 3 tbs Onion; Grated 0.666 cup Milk; Evaporated 3 tbs Mustard; Prepared 1.5 tsp Salt 0.25 tsp Pepper 3 Sandwich Buns Or Rolls; * Method : * The buns or rolls should be split, toasted and buttered. Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

Bread Provencale
Ingredients : 375 gm Sausage mince 3 tbs Olive oil 2 of 25 cm long French bread sticks 425 g can Italian Tomatoes, peeled, drained, and chopped coarsely 0.5 cup Thinly sliced spring onions 0.666 cup Pitted green olives, finely chopped 0.666 cup Pitted black olives, finely chopped 2 tbs Capers 2 tbs Fresh basil, finely chopped 0.5 tsp Dried ground thyme 0.5 tsp Crushed garlic 0.5 tsp Black pepper Salt to taste Method : Saut broken up sausage mince in olive oil until well browned, and set aside. Cut ends off bread sticks and, using a long thin knife, hollow out center. Place ends of bread sticks and bread from center in food processor and process to make breadcrumbs. Mix with tomatoes, onions, olives, capers, herbs, seasonings and undrained sausage mince; stuff the hollowed-out bread sticks, Wrap tightly in foil and chill for 8 hours. Cut in 5 cm slices to serve.

Broiled Marinated Tofu Sandwich (Mf)

Ingredients : 360 gm Firm Chinese-style tofu 0.5 tsp Ground cumin 0.5 tsp Chili powder 0.5 tsp Dried oregano 0.25 cup Olive oil 1 med Clove minced garlic 0.25 cup White wine vinegar 0.25 cup Dry white wine 4 Thick slices whole wheat bread, lightly toasted Chili mayonnaise Sliced tomato Washed arugula 1 slice Red onion, optional Salt and freshly ground black pepper Method : Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a non reactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a ceramic or glass dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich. Yield: 2 servings

Buffalo Chicken Sandwiches

Ingredients : 0.25 cup Hot Pepper Sauce 6 tbs Butter 1 Envelope Dry Italian Salad Dressing Mix 4 Kaiser Rolls; Halved 4 Lettuce Leaves 4 Boneless Chicken Breast Halves With Skin All Purpose Flour 2 tbs Olive Oil Method : Stir 1/4 cup hot pepper sauce, butter and dressing mix in heavy medium saucepan over low heat until sauce is smooth; add more hot sauce, if desired. Arrange roll bottoms on plates. Top each with lettuce leaf and 2 tablespoons sauce. Sprinkle chicken with salt; dust lightly with flour, then brush generously with remaining sauce. Dust lightly with flour again. Heat oil in large skillet over medium heat. Add chicken; saut until brown and cooked through, about 5 minutes per side. Complete sandwiches with chicken, blue cheese dressing and roll tops.

Blue Cheese Dressing

Caesar Chicken-Salad Sandwiches

Ingredients : 2 Skinned, (4-ounce) boned chicken breast halves 1 tbs Fresh lemon juice, divided 2 tsp Low-sodium soy sauce Cooking spray 3 tbs Light mayonnaise 2 tbs Grated Parmesan cheese 1 tsp Dijon mustard 0.5 tsp Anchovy paste 0.5 tsp Bottled minced garlic 0.125 tsp Pepper 4 slice (1.2-ounce) wholegrain bread 2 Romaine lettuce leaves 4 slice (1/4-inch-thick) tomato Method : 1. Preheat broiler. 2. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks. 3. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator. Yield: 2 sandwiches. CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg; SODIUM 1,054mg; CALC 155mg

Caesar Salad Sandwich

Ingredients : 1 pt Cherry tomatoes; halved 0.5 cup Olive oil; plus 3 tbs Olive oil 1 tbs Balsamic vinegar 0.75 tsp Salt; divided Method : Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss to coat. Spread the tomatoes, cut-side up on the prepared pan, and bake until soft, wrinkled, and starting to dry but still juicy, about 1 hour.

0.25 tsp Freshly-ground black pepper; divided 1 Garlic clove; pressed Juice of 2 lemons 3 Anchovies; rinsed and chopped 0.5 tsp Dijon mustard 480 gm Loaf rustic bread 60 gm Parmigiano-Reggiano; shaved as thin as Possible 1 Head romaine lettuce leaves

Remove from oven, and set aside to cool. Raise oven temperature to 375 degrees. In a small jar with a lid like an empty mustard jar, combine the garlic, lemon juice, anchovies, 1/2 cup olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon mustard. Tighten the lid, shake well; set aside. Slice the loaf of bread open lengthwise leaving a hinge on one side, and remove most of the crumb so there is more crust than bread. Place in the oven, and toast until golden, about 6 minutes. Drizzle a small amount of dressing over bread; toss remaining dressing with romaine about half the cheese, and pepper to taste. Arrange romaine on bottom half of bread, sprinkle tomatoes and remaining cheese over romaine, and close sandwich. Slice crosswise into six 2-inch sandwiches; serve. Makes 6 servings. 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Caesar Salad Sandwiches

Ingredients : 4 med Hard rolls; preferably whole grain 2 cup Romaine lettuce; torn 0.333 cup Fat-free Caesar salad dressing 3.5 tbs Grated Parmesan cheese 480 gm Chicken breasts; cut into 3 inch long strips 1.25 tsp Olive oil Method : Set the oven on broil. Cut each roll in half and scoop out the dough to form a pocket in one side of the bread. Combine the lettuce, dressing and cheese in a bowl. Place the chicken strips on a broiler pan and brush with the olive oil. Broil the strips of chicken for a total of about 7 minutes, turning once. Add the chicken to the salad and pile the mixture into the bread pocket. Top with the other half of bread and serve. Per serving: calories 315, fat 8.5g, 25% calories from fat, cholesterol 76mg, protein 32.8g, carbohydrates 24.7g, fiber 1.7g, sodium 731mg. Exchanges: 3 Starch, 4 Very Lean Meat, 1/2 Fat.

Cajun Chicken Sandwiches

Ingredients : 3 tbs Red Hot cayenne pepper sauce divided 2 tbs Vegetable oil 4 tsp Cajun seasoning blend divided 4 Thin sliced boneless chicken breast cutlets (about 1 lb) 1 cup Mild chunky-style salsa Lettuce 4 Soft rolls, split Method : Combine 2 tbsp. Red Hot sauce, oil and 3 tsp. Cajun seasoning in 1 cup. Brush mixture onto both sides of chicken. Cover and marinate in refrigerator 30 minutes. Combine salsa, remaining 1 tbsp. Red Hot sauce and 1 tsp. Cajun seasoning in small bowl; set aside. Place chicken on grid. Grill over mediumhigh coals 10 minutes or until chicken is no longer pink in center, turning once. To serve, layer lettuce, cooked chicken and salsa mixture on rolls, dividing evenly. Prep time: 15 mins. Marinate time: 30 mins. Cook time: 10 mins. Yield: 4 servings.

Calico Egg Sandwich

Ingredients : 4 Hard boiled eggs; coarsely chopped 0.75 cup Cooked ham; diced 0.5 cup Cheddar cheese; shredded 0.25 cup Celery; chopped 0.25 cup Mayonnaise 2 tbs Onion; finely chopped 0.5 tsp Dry mustard 0.5 tsp Salt 0.25 tsp Pepper 4 Kaiser rolls; halved & buttered Method : Combine all the ingredients; mix well. Spoon onto rolls, open face style. Put on a cookie sheet or other flat baking dish. Bake at 400 degrees 15 minutes or until the cheese melts and the tops of sandwiches look a little toasty. busted by ooze.

Caper Sandwich Butter

Ingredients : 120 gm Sweet Butter 1 tbs Chopped Capers Method : Combine ingredients and mix until smooth.

Carolina Blond-Barbecue Sandwiches

Ingredients : 360 gm Coleslaw 0.333 cup Coleslaw Dressing; Light 0.25 tsp Celery Seeds 1 cup No-Salt-Added Ketchup 0.5 cup Water 0.25 cup Cider Vinegar 2 tbs Minced Onions 2 tbs Dark Brown Sugar 1 tbs Prepared Mustard 1 tsp Pepper 1 tsp Hot Sauce 0.5 tsp Garlic Powder 1.5 cup Skinned And Boned Chicken Breast Halves; Shredded 4 slice Texas Toast; Lightly Toasted Method : Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (Ketchup through garlic powder) in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture.

Carolina Sandwich Slaw

Ingredients : 2 cup Chopped cabbage 2 tbs Minced onions 2 tbs White vinegar 1.5 tbs Mayo 2 tsp Sugar 0.25 tsp Salt Generous grinding of black pepper Method :

Carrot Raisin Sandwich Spread

Ingredients : 0.5 cup Seedless dark raisins 0.5 cup Shredded carrots 0.5 cup Creamed cottage cheese 1 tbs Salad dressing; (or enough to mix well) 0.125 tsp Salt Method : About 45 minutes or up to 3 days before serving; mix together in small bowl the ingredients listed above. Cover and refrigerate at least 30 minutes to blend flavors. Makes enough filling for 3 sandwiches.

Carrot Sandwich Spread

Ingredients : 5 med Carrots 0.333 cup Tahini 1 tbs Miso, white 0.25 tsp Celery seeds 1 Garlic clove, pressed on Cayenne pepper, optional Method : Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp. Whisk together carrot juice and Tahini until well blended. Mix together in pulp and remaining ingredients. Spread generously on whole grain toast and top with lettuce.

Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium

Cheddar Chutney Tea Sandwiches

Ingredients : 1 Jar; (9-oz) Major Grey's chutney (about 1/2 cup), pieces chopped 240 gm Sharp Cheddar cheese; (preferably white), grated coarse (about 2 cups) 0.5 cup Sour cream 90 gm Cream cheese; softened 12 Very thin slices homemadetype whole-wheat bread 0.5 cup Minced fresh coriander leaves 0.333 cup Mayonnaise Method : Can be prepared in 45 minutes or less. In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well. Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich. Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches

Cheddar Mushroom Open-Face Sandwich

Ingredients : 1.5 cup Mushrooms; Fresh, Chopped 2 tbs Butter; Melted 1 Egg; Lg, Beaten 1 tsp Oregano 1 cup Cheddar; Md Sharp, Shredded 6 Dk. Rye Bread Slices; Toasted 12 Tomato; Slices, Thin Celery Salt Method : Saut the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbs of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

Parsley

Cheddar, Baby Leek And Tomato Sandwich

Ingredients : 3 tbs Butter; softened at Room temperature 4 slice Sourdough bread (or any favorite bread) 3 Baby leeks-white; pale green parts only, julienne 0.666 cup Grated white cheddar cheese 4 slice Firm ripe tomato 2 tbs Mayonnaise Method : Spread butter evenly on one side of each bread slice. Place two bread slices, butterside down, in skillet. Top with leeks, some cheese, then tomato, and then a little more cheese. Spread mayonnaise on other bread slices. Place bread, mayonnaise-side down, on top. Cook until lightly browned, then flip and brown the other side. Serves 2.

Cheesy Pita Salad Sandwiches

Ingredients : 1 med Tomato Chopped Coarsely 0.5 cup Sliced Cucumbers 0.5 cup Alfalfa Sprouts 0.25 cup Chopped Sweet Red Pepper 0.25 cup Chopped Green Pepper 0.25 cup Celery 0.125 tbs Coarsely Ground Pepper 0.25 cup Low Cal. Italian Salad Dressing 0.5 cup (2 Oz.) Shredded Swiss 2 Whole Wheat Pita Bread Rounds Cut in Half Crosswise Method : Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in a Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately. (Fat 4.6. Chol. 14.)

Cheesy Vegetable Sandwiches

Ingredients : 0.25 cup Low Fat Cottage Cheese 1 Carrot Shredded 0.5 cup Chopped Mushrooms 0.5 cup Alfalfa Sprouts 0.25 cup Chopped Celery 0.25 cup Chopped Radishes 1 Green Onion Chopped 0.5 tsp Dried Basil 4 Slices Whole Wheat Bread Toasted 4 (2/3 Oz.) Slices Low-Fat Process American Cheese Method : Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green Onion & Basil in a Medium Bowl. Spoon 1/2 C. Cottage Cheese mixture onto Each Toast Slice, Spreading Gently to Cover. Cut Each Cheese Slice into 4 Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From Heat OR Until Cheese Melts. (Fat 2.5. Chol. 2.)

Chef Salad Sandwich

Ingredients : 4 slice Fresh dark rye bread 2 tsp Butter Iceberg or leaf lettuce 0.5 cup Special dressing; (recipe follows) 1 pkt (3 oz.) water-sliced cooked ham 1 pkt (3 oz.) water-sliced smoked turkey 120 gm Sliced Swiss cheese 2 Hard cooked eggs 8 Black olives; pitted Method : 1. Butter the un toasted bread. Place it on each of four serving plates. 2. Top each slice with lettuce. 3. Spread 2 tablespoons of dressing over lettuce. 4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks. 5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomatoes, halved, and 1 sweet gherkin, halved. 6. Top with bacon. Add more dressing or pass dressing in a small bowl. 7. Surround with toasted rye bread, cut

8 Red cherry tomatoes 4 Sweet gherkins 6 slice Bacon; crispy cooked 4 slice Dark rye bread; toasted /buttered

into quarters. 4 servings.

Chick Fill A Chicken Sandwich

Ingredients : 3 cup Peanut oil 1 Egg 1 cup Milk 1 cup Flour 2.5 tbs Confectioners sugar 0.5 tsp Pepper 2 tbs Salt 2 Chicken breasts; halved Skinless; boneless 4 Plain hamburger buns 2 tbs Butter; melted Method : Heat the peanut oil in a pressure cooker over medium heat to about 400-. In a small bowl beat the egg and stir in the milk. Ina separate bowl, combine the flour, sugar, pepper and salt. Dip each piece of chicken in milk until it is fully moistened. Note. It is very important that your oil be hot for this recipe. Test the temp by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough; it should take about 20 minutes to heat up.

Chicken And Cheese Crescent Chimachangas

Ingredients : 0.5 cup Onion; chopped 2 Garlic cloves; minced 3 tblsp Oil 2.5 cup Chicken; cooked, shredded 480 gm Crescent dinner rolls 0.5 cup Salsa 2 cup Cheddar cheese; Method : Heat oven to 350-. Grease large cookie sheet. IN large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove room heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread 2 t of the salsa on each rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinch

shredded Sour cream Salsa

ends to seal. Place seam side down on greased cookie sheet. Bake at 350-for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.

Chicken And Salsa Verde Panini

Ingredients : 7 Green olives, coarsely Chopped 1 small Garlic clove, peeled and Coarsely chopped 2 tbs Drained capers Grated zest (yellow part of Peel) of 1 lemon 3 tbs Olive oil 4 tbs Lemon juice Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted Chicken breast halves, Thinly sliced 4 Round or oblong sandwich Rolls, split in halves Method : 1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve. Data per sandwich: Calories.....422 Carbohydrates.....52g Monounsaturated fat.....9g Protein......22g Sodium..........783mg Polyunsaturated fat.....1g Fat..........15g Saturated fat......2g Cholesterol...........37mg

Chicken Arugula And Red Bell Pepper Sandwiches

Ingredients : 3 tsp Low fat mayonnaise 3 tsp Nonfat plain yogurt 4 tsp Dijon mustard 0.5 cup Fresh arugula 4 Skinless boneless chicken breast halves 1 tsp Olive oil 6 5-6' long baguettes 2 large Bunches fresh arugula Method : Mix first three ingredients in a small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill) Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10min. Peel and seed peppers. Cut into 1/2" wide strips. Sprinkle chicken with salt and pepper. Heat large non stick skillet over medium-high heat. Brush skillet with 1t oil. Add chicken, saut until just cooked through about 4 min per side. Transfer to plate; cool and cut into diagonal slices. Spread generously 2t arugula mayo on each side of the bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops.

Chicken Ciabatta Sandwich With Lime Mayonnaise

Ingredients : 2 large Slice ciabatta bread; cut on the diagonal ; and split in half 2 tbs Olive oil 100 gm Sliced skinless roast chicken breast 2 tbs Greek yogurt 1 tbs Reduced fat mayonnaise Half a lime; juice of 2 tsp Pesto; (the jar type is ; better as it will ; have been ; pasteurized) Salt and freshly ground black pepper Method : Place the ciabatta bottoms on two serving plates, drizzle olive oil and divide the chicken equally between them. In a small bowl, mix together yogurt, mayonnaise, lime juice, pesto and seasoning. Spoon the dressing over the chicken and top with ciabatta. Decorate with a bag of tropical salad.

Chicken Confit And Lavender Focaccia Sandwich

Ingredients : SPONGE 0.5 cup Warm water; (105-115 degrees) 1 tsp Dry active yeast 0.75 cup Flour 1 tsp Minced garlic FOCACCIA 1 cup Warm water; (105-115 degrees) 1 tsp Dry active yeast 0.25 cup Plus 2 tablespoons olive oil 3.25 cup Flour 3 tbs Chopped lavender 1 tbs Salt 0.5 tsp White pepper SANDWICH 4 cup Shredded chicken confit 8 Whole roasted Italian tomatoes; julienne 2 cup Wilted spinach seasoned with garlic; shallots, salt and pepper 4 Grilled red onions; cut into rings 3 slice Terebene Cheese; 2 by 1/4-inch 0.5 cup Roasted Garlic and Black Method : ESSENCE OF EMERIL SHOW #EE2306 Preheat the oven to 425 degrees with baking stones. For the sponge: Place the water in a large bowl, stir in the yeast and dissolve. Let stand until bubbly, about 45 minutes. For the focaccia: In a mixing bowl, dissolve the yeast in the water. Add the yeast mixture and 1/4 cup of the olive oil to the sponge mixture. Stir in 1 cup of the flour. Add the lavender and salt and pepper. Mix in the remaining flour in two batches until fully incorporated and dough forms a ball. Turn the dough out onto a floured surface and knead the dough until soft and velvety. Place the dough in a greased bowl, turn once and cover. Let rise until double in size, about 1 hour. Turn the dough onto a greased 11 by 17 baking sheet. Using your fingers, press out the dough to cover the pan; cover with a towel and let rise again, about 1 hour. press the dough all over with your fingers. Drizzle the dough with the remaining oil, salt and lavender. Bake directly on the baking stones for 35 minutes.. Season with salt and pepper. Cut the focaccia into six equal squares. Spread the aioli evenly over the square. Starting with the confit, layer each ingredient, on one side of the bread. Fold the bread over like a book and place on a platter. Garnish with the potato chips and chopped parsley. Yield: 4 to 6 servings Roasted Garlic and Black Pepper Aioli: Combine all ingredients well.

Pepper Aioli; recipe follows Potato chips and chopped parsley for garnish ROASTED GARLIC AND BLACK PEPPER AIOLI 1 cup Mayonnaise 3 Cloves roasted garlic; mashed Squeeze of lemon 1 tsp Cracked black pepper Salt

Chicken Confit Sandwich

Ingredients : 0.5 cup Thinly sliced new potatoes ROASTED GARLIC AND BLACK PEP 2 Egg yolks 4 Cloves roasted garlic 1 tbs Black pepper 1 cup Olive oil FILLINGS 1 cup Shredded chicken or duck confit 2 Whole roasted roma tomatoes; julienne 0.5 cup Wilted spinach seasoned with garlic; shallots, salt and pepper 1 Grilled red onion ring 3 slice Terrebonne or any other hard cheese; 2' by 1/4' 2 slice Braided bread; recipe Method : ESSENCE OF EMERIL SHOW#EE2292 Preheat the fryer or begin to heat oil in a deep saut pan until a deep fat fry thermometer inserted registers 375 degrees F. Carefully place potatoes into the hot oil and cook, turning until golden brown. Meanwhile make the aioli. In a bowl mash together egg yolks and roasted garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper. Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoes are still hot season with salt, pepper and Essence. Spread the aioli evenly over the bread. Starting with the confit, layer each of the following recipe ingredients on one side of the bread and top with the other slice. Garnish with the potato chips and chopped parsley. Yield: 1 serving

above GARNISH Potato Chips 2 tbs Chopped parsley

Chicken Crunch Sandwich Spread

Ingredients : 285 gm Canned chicken spread 90 gm Cream cheese 0.5 cup Chopped Calif. Dried Figs 0.25 cup Finely chopped nuts 1 tsp Minced candied ginger Method : Combine chicken spread with cream cheese, California dried figs, nuts and ginger. Use as a sandwich filling.

Chicken Fennel Salad Sandwiches

Ingredients : 2 cup Chopped cooked chicken breast 0.5 cup Diced fennel bulb 0.333 cup Fat-free creamy cucumber salad dressing 0.25 tsp Freshly ground pepper 8 1-ounce slice multi-grain bread; toasted 1 cup Alfalfa sprouts Method : Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly among 4 slices bread; top with alfalfa sprouts and remaining bread. Yield: 4 servings. Selections:1 P/M, 2 B, 50 C. Points: 4. Per serving: Calories 222 (11% from fat); protein 10.7 g; fat 2.8 g (sat 0.6 g); carbohydrates 34 g; fiber 4.4 g; cholesterol 25 mg; iron 2.8 mg; sodium 579 mg; calcium 73 mg.

Chicken Like The Colonel's

Ingredients : ELEVEN SECRET SPICES 1 tbs Rosemary 1 tbs Oregano leaves Method : * or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a

1 tbs Powdered sage 1 tsp Powdered ginger 1 tsp Marjoram 1.5 tsp Thyme 3 tbs Packed brown sugar 3 tbs Dry minced parsley 1 tsp Pepper 1 tbs Paprika 2 tbs Garlic salt 2 tbs Onion salt 2 tbs Powder chicken bouillon* 1 pkt Lipton tomato cup-a-soup mix

fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for coating chicken.

Chicken Luncheon Sandwich

Ingredients : 1.666 cup Chopped cooked chicken 1.125 cup Shredded Wisconsin Cheddar cheese 0.563 cup Finely chopped celery 0.25 cup Green bell pepper 1.125 Green onion, chopped 1.125 tbs Chopped pimento 0.563 cup Mayonnaise 0.563 cup Plain yogurt Salt to taste Pepper to taste Rolls or bread Method : Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt. Season with salt and pepper. Stir until well blended. Refrigerate until ready to use. Serve on rolls with lettuce. Makes about 5 cups.

Lettuce leaves

Chicken Po'boy (Mf)

Ingredients : 240 gm Skinless boneless chicken breasts, 3/4 inch cubes (up to 12) 0.25 cup Dried bread crumbs 2 tbs Unsalted butter Salt and freshly ground black pepper 1 Loaf of Italian bread, split in half vertically 4 tbs Tartar sauce, see recipe 2 cup Shredded iceberg lettuce 240 gm Ripe tomatoes, 1/4 inch slices Method : Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each "bread boat" with tartar sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again. Yield: 2 to 3 servings.

Chicken Reuben
Ingredients : RUSSIAN DRESSING 0.5 cup Fat-free mayonnaisestyle dressing (12 calories per tablespoon) 2 tbs Ketchup 1.5 tsp Drained prepared horseradish 0.5 tsp Grated onion 0.5 tsp Worcestershire sauce SANDWICHES 120 gm Skinless cooked chicken; sliced 45 gm Thinly sliced Swiss cheese Method : Preheat broiler. Line large baking sheet with foil. To prepare dressing, in small bowl, combine mayonnaise dressing, ketchup, horseradish, onion and Worcestershire sauce. To prepare sandwiches, place 1/4 of the chicken, cheese, sauerkraut and dressing onto each of 4 slices of bread; top each with another slice bread. Broil 8" from heat until golden brown; with spatula, turn to brown other side. EACH SERVING PROVIDES; 1/4 vegetable; 1-1/2 proteins; 2 breads; 30 optional calories PER SERVING: 295 calories; 17g protein; 7g fat; 40g carbohydrate; 160mg calcium; 991mg sodium;35mg cholesterol; 5g

0.25 cup Rinsed drained sauerkraut 8 slice Rye bread

dietary fiber

Chicken Salad Croissants

Ingredients : 2 cup Chunked cooked chicken 0.75 cup Mayonnaise 0.75 cup Chopped walnuts 0.5 cup Sweetened dried cranberries 0.25 tsp Salt 0.125 tsp Black pepper 4 large Croissants; split 4 Leaves lettuce; optional Method : In a large bowl, combine chicken, mayonnaise, walnuts, cranberries, salt and black pepper; mix well. Spread equally over croissants and add a leaf of lettuce to each, if desired. Serve immediately.

Chicken Salad For Sandwiches

Ingredients : 1 Chicken breast cooked 1 Large potatoes 2 Celery sticks 0.5 cup Mayonnaise 0.5 cup Cream 0.25 small Onion Salt and Pepper Bread slices for to make the sandwiches Method : Cook the chicken and make it threads very thinly, cut the potatoes, celery sticks and onion in very little cubes, mix all with the cream and mayonnaise, add salt and pepper. Put on the bread with more mayonnaise if needed. This salad goes well with habanera peppers, add little thinly pieces.

Chicken Salad Sandwich

Ingredients : 28800 gm CHICKEN;WHOLE FZ 1920 gm CELERY FRESH 1920 gm LETTUCE FRESH 200 slice BREAD SNDWICH 22OZ #51 3.333 tbs PEPPER BLACK 1 LB CN 1200 gm RELISH PICKLE SWEET 2 qt SALAD DRESSING #2 1/2 1.666 tbs SALT TABLE 5LB Method : 1. COMBINE CHICKEN, CELERY, PICKLE, SALT, AND PEPPER; MIX TOGETHER LIGHTLY. 2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP ( 1-NO. 6 SCOOP). FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN. NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (2 1/2 QT) SALAD DRESSING. NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Chicken Salad Sandwiches

Ingredients : 3 Whole chicken breasts with bone and skin 3 tsp Coarse salt 1 tsp Freshly-ground white pepper 2 tbs Vegetable oil 0.666 cup Mayonnaise 2 tbs Chopped tarragon leaves 1 Whole-wheat bread loaf 1 Head soft lettuce; such as Bibb Method : Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9-by 13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken. Using a bread knife, slice 8 half-inch-thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve. Makes 4 sandwiches.

Chicken Salad Sandwiches

Ingredients : 2 Cooked diced chicken 1/2 c Diced celery Diced roasted sweet red peppers 1/2 c Diced green pepper 1/2 c Diced mushrooms Mayonnaise and lemon juice Method : Mix together chicken, celery, red and green peppers and mushrooms. Add enough mayonnaise and lemon juice to moisten and give good flavor. Use as a sandwich filling.

Chicken Salad With Tangerines And Red Onions-Lf

Ingredients : SALAD 3 Tangerines 2 cup Lean cooked chicken; coarsely chopped 0.25 cup Chopped celery 1 small Red onion; finely chopped 0.25 cup Chopped parsley DRESSING 0.333 cup Plain nonfat yogurt 0.333 cup Fat-free mayonnaise 1 tbs Prepared horseradish; or to taste 2 tbs Tangerine zest 0.25 cup Skim milk; or as needed Tangerine juice; may be substituted Salt Black pepper; freshly ground Method : When the tangerines are ripe and sweet, serve this variation on a chicken sandwich. Filling may also be used as a dip 1. Peel the tangerines. Scrape the pith from them and finely chop enough peel to make 2 tablespoons. Reserve for dressing or use as garnish. 2. Separate the tangerine sections and remove any pith or seeds. Halve each section and place in a bowl with the chicken, celery, onion, and parsley. 3. To make the dressing, combine the ingredients in the bowl of a food processor or blender, and pulse on and off a few seconds until thoroughly combined. 4. Gently toss the chicken mixture with the dressing. Chill until ready to serve. CALS 191, 2g fat. Serve as a filling with pita bread. CALS 361, 4g fat. Serve as a salad on any kind of lettuce or as a sandwich with dark whole-grain bread. Wrap with a warmed tortilla. Good as a dip for toasted pita points or wheat crackers.

ACCOMPANIMENTS 4 Pita bread; whole-wheat, warmed Lettuce Alfalfa sprouts

Chicken Salad Wraps

Ingredients : 4 Flour tortillas (10 inch); warmed 2 cup Deli chicken salad OR seafood salad 8 slice Tomato; halved 8 slice American cheese; cut into strips 8 Lettuce leaves Method : 1. Spread warm tortilla with 1/2 cup chicken salad; layer with 1/4 tomato, 1/4 cheese and 2 lettuce leaves. 2. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas. Makes 4 sandwiches. Each sandwich: 600 cal; 39g fat.

Chicken Vegetable Salad In Flatbread

Ingredients : 4 Garlic cloves; crushed 4 small Skinless boneless chicken breasts 2 Sweet or mild onions; peeled, cut into 1/2 inch slices Freshly ground pepper Kosher salt; if desired 0.25 cup Balsamic vinegar 1 tbs Ground cumin 2 Garlic cloves; minced Kosher salt Freshly ground pepper Method : Combine garlic and pepper and rub on chicken breasts. Grill chicken and onion slices and separate onion into rings. Salt if desired. Combine ingredients for marinade in a medium bowl. Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked onion rings to vegetables and toss again. Thinly slice cooked chicken across the grain and on the bias. To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place equal amounts of vegetables at one end, spreading vegetables across width of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash tightly to form rolls. Slice each roll on bias. Makes 6-8 servings.

1 large Tomato; seeded/ diced 4 large Mushrooms 2 med Carrots; julienne cut 240 gm Roasted red peppers; thinly sliced 1 Palm hearts; thinly sliced/o pt 16 Cilantro sprigs 8 Lavash-style flatbreads

Chicken With Tonnato Sauce In Pita Pockets

Ingredients : 3 8-inch pita breads 1 can (3-ounce) tuna-packed in Cut in half crosswise Water-drained 6 large Lettuce leaves 0.25 cup Reduced-calorie mayonnaise Rinsed and dried 2 tbs Nonfat yogurt 360 gm Cooked skinless chickenOr 1.5 tbs Defatted reducedsodium Turkey-thinly sliced Chicken stock 2 Red bell peppers-roasted 0.5 tbs Fresh lemon juice And sliced-or (2) 2.6-oz 1 tsp Anchovy paste Method : In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken stock, lemon juice, anchovy paste, garlic and cayenne; process until smooth. Taste and adjust seasonings. To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture. Serves 6. 191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol. COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauce and roasted peppers.

Jars roasted red peppers 10 ml Garlic-minced Drained-rinsed and Sliced 1 pinch Cayenne pepper

Chicken-Mushroom Sandwiches
Ingredients : 1 cup Minced cooked chicken 0.5 cup (4 oz.) can mushrooms, chopped 0.25 cup Salted almonds, chopped 3 tbs Salad dressing 2 tbs Chopped green olives 0.25 tsp Salt 0.125 tsp Paprika 6 Frankfurter buns, cut in halves Method : Combine the filling ingredients and blend well. Spread between halves on buns. Serves 6

Chicken-Vegetable Sandwich Filling

Ingredients : 1.5 cup Chicken, cooked-(finely chopped) 0.5 cup Carrot, shredded 0.5 cup Celery, shredded 4 tsp Onion, grated 0.25 cup Salad dressing (mayonnaise) Method : Thoroughly mix all ingredients. Chill. Use about 1/4 cup filing per sandwich. Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread. VARIATION: Tuna-Vegetable Sandwich Filling-Use a 9-1/2-ounce can of tuna in place of the chicken. About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread. NOTE: Filling can be made the day before using. Store tightly covered in the

refrigerator. Stir lightly before making sandwiches.

Chickpea Salad Sandwich

Ingredients : 3 Pita bread pockets or 6 slice Whole wheat bread FILLING 1 cup Cooked chickpeas OR canned; drained and mashed 0.5 cup Celery; diced 0.25 cup Onion; diced 0.25 cup Fat-free mayonnaise or lowfat yogurt; or combination 1 dash Pepper Method : Combine filling ingredients and blend well. Serve in pita pocket or on whole wheat bread. Yield: 3 sandwiches PER SERVING (for filling only): calories 54; fat 0.4g saturated fat 0.1g sodium 147mg carbohydrate 11.5g protein 2.3g cholesterol 0mg fiber 1.8g exchange: 1 carbohydrate (1 starch)

Chickpea Sandwich Spread

Ingredients : 1 cup Chickpeas; cooked Garlic powder to taste 3 tbs Italian salad dressing Salt and pepper to taste Method : Mash chickpeas with fork and add seasonings. Serve on toasted whole wheat bread with lettuce and tomato slices.

Chilaquiles En Salsa Verde

Ingredients : 2 Tortilla, corn; stale, cut into pieces and fried 1 cup Salsa verde 0.333 cup Chicken, poached, shredded 2 tbs Sour cream, thick Method : In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp. Remove and drain on paper towels. Heat the sauce, and when it is bubbling, add the tortilla pieces and cook 3 minutes. Pour into a dish and cover with the chicken, sour cream, and cheese. Grill (broil) until the cheese melts and serve,

2 tbs Queso fresco; crumbled 2 tbs Onion; finely chopped

topped with the onion.

Chili Relleno Grilled Sandwiches

Ingredients : 1 can (4-oz) whole green chilies; drained 8 slice White bread 4 slice Monterey Jack; 1-oz each 4 slice Cheddar cheese; 1-oz each 3 tbs Margarine or butter; softened Method : Cut each chili into 4 pieces. To assemble sandwiches, top each of 4 slices of bread with 1 slice Monterey Jack cheese, 1/4 of chilies and 1 slice Cheddar cheese; top with remaining bread slices. Spread margarine on outside of each sandwich. Heat skillet to medium-high heat or griddle to 375 degrees. Cook sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted. CALORIES: 440 SODIUM: 700MG CHOLESTEROL: 55MG FAT: 28G CARBOHYDRATE: 27G SAT: 13G

Chili Quesadilla Turnovers

Ingredients : 480 gm Lean ground beef 1 med Onion; chopped 0.5 tsp Salt 0.75 cup Chunky salsa 1 can (4 oz) chopped green chilies; drained 2 cup Shredded cheddar or Colby jack cheese; (8 ounces) 10 8-inch flour tortillas Nonstick cooking spray Method : Preheat the oven to 450 F. In a large skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off any excess fat. Add the salt, salsa and chilies; mix well then stir in the cheese. Spoon 1/4 cup of the mixture over half of each of the tortillas. Fold each in half and palace on a baking sheet that has been coated with nonstick cooking spray. Coat the tops of the tortillas with nonstick cooking spray and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp. NOTE: Eat these as is, or top each with a bit of picante sauce and a dollop of sour cream or guacamole.

Chilled Pinwheel Sandwiches

Ingredients : Method : Soft uncut bread one loaf 1 tblsp Green chutney Butter 2 tblsp Cheese grated 1 cup Finely chopped mixture of onions; tomatoes and ; cucumber Cut the bread into long rectangles by cutting horizontally. Hold each slice over boiling water for a few seconds to soften. Press lightly with a rolling pin on a worksurface. Apply butter, then chutney on each slice. Sprinkle the vegetable mixture all over sprinkle cheese over it. Carefully roll from on end towards the other as tightly as possible, without breaking the bread. Secure with toothpicks if required to hold. Chill rolls for an hour in the fridge, wrapped in a moist cloth. Remove toothpicks, cut into 1/2 circles and serve with spicy tomato sauce and french fries.

Chive Croute With Tomato And Cheese

Ingredients : 2 slice Round cheese bread Butter 2 large Ripe tomato slices 2 tbs Fresh chives; chopped 2 slice Cheddar, mozzarella or Swiss cheese* Salt and pepper; to taste Method : *Enough cheese to cover the tomatoes. Lightly toast cheese bread (don't brown). Butter bread and top each slice with tomato slice. Season with salt and pepper and sprinkle about 1 tbs. Chives on top of each. Top with cheese. Place a few inches under a preheated broiler; broil until cheese is melted and bubbling. Top croutes with remaining chives and serve at once. Suggested serving this as a snack or with soup for a light lunch. She also suggests that, if serving this for brunch, a poached egg be put atop each tomato before topping with the other ingredients.

Chutney Sandwich Butter

Ingredients : 120 gm Sweet Butter 1.5 tbs Chopped Chutney Method : Combine ingredients and mix until smooth.

Cinnamon Basil Chicken And Nut Spread

Ingredients : 0.5 cup Sweet butter; softened 1 tbs Honey 0.666 cup Very finely chopped cooked white meat of chicken 1 tbs Washed; drained and finely chopped cinnamon basil leaves 6 tbs toasted almonds; finely chopped Salt to taste Very thin slices of bread Method : Blend softened butter and honey until smooth. Stir in chicken, cinnamon basil and almonds. Salt to taste, remove crusts from bread and cut into shapes if desired. Spread with chicken mixture for open face sandwiches. Recipe can be doubled. Serves 4.

Cino Grille Navajo Chicken Sandwich

Ingredients : FOR EACH SANDWICH Bread slices 180 gm Chicken breast 30 gm Barbecue sauce 60 gm Gouda cheese Mayonnaise Cilantro leaves Red onion rings Green leaf lettuce Method : Grill or fry bread slices. Charbroil chicken breast until done, basting with barbecue sauce. Add cheese and melt. Spread mayonnaise on bread. Top with chicken breast. Add cilantro, onion rings and lettuce. Serve with additional barbecue sauce.

Circular Sandwich
Ingredients : 1 Red bell pepper 1 Yellow bell pepper 1 Medium eggplant 1 Olive oil 1 Salt and freshly ground 1 Pepper 1 10 inch round load crusty 1 Bread 0.5 cup Oregano lemon dressing 120 gm Slice black forest ham 240 gm Salami, preferably 2 kinds 480 gm Mozzarella, sliced 20 large fresh basil leaves Method : Roast whole peppers over a gas filament or under a broiler until they are Completely blackened. Place in a paper bag until cool enough to handle. Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with Olive oil and sear on a grill or hot skillet until brown on both sides. Season with salt and pepper. Cut bread in half horizontally with a serrated knife, and hollow out the top and bottom halves. Brush bottom half with 1/4 cup of the dressing. In the bottom half of the bread, place the fillings in this order: ham, eggplant, one kind of salami, peppers, mozzarella, Remaining salami and basil. Brush inside of top half with remaining Dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed Paper or plastic wrap. Place a tray or baking sheet on top of the sandwich and weight it with several cans for about 1 hour.

Classy Club Sandwiches

Ingredients : 90 gm Cream cheese; softened 60 gm Blue cheese; crumbled 1 tsp Instant minced onion 1 dash Worcestershire sauce Mayonnaise 12 slice Sandwich bread; toasted 8 slice Tomato 8 slice Cooked turkey or chicken 4 slice Swiss cheese Salt and pepper 8 slice Bacon; cooked/drained Lettuce leaves Method : Recipe by: Southern Living Preparation Time: 0:10 Combine cream cheese, blue cheese, onion, Worcestershire sauce, and 1 tablespoon mayonnaise; stir well. Spread cheese mixture on 4 slices of toast. Top each with 2 slices tomato, 2 slices turkey, and 1 slice Swiss cheese; sprinkle with salt and pepper. Add second slice of toast; top with 2 slices bacon and lettuce. Spread remaining toast with mayonnaise, and place over lettuce leaves. Secure each sandwich with wooden picks; cut each sandwich into 4 triangles to serve. Yield: 4 servings.

Club Burrito
Ingredients : 1 slice Deli-Style Turkey 1 slice Deli-Style Ham 1 slice Swiss Cheese 1 Soft Flour Tortilla Shredded Lettuce Sprouts Method : Layer the tortilla, cheese, ham and turkey, with the tortilla on the outside. Place some lettuce and sprouts in the middle. Add any other veggies, if desired. Roll, and secure with a toothpick.

Club Sandwich
Ingredients : 6720 gm TURKEY BNLS RAW 5040 gm BACON;SLICED 960 gm BUTTER PRINT SURE 5760 gm TOMATOES FRESH 2880 gm LETTUCE FRESH 8640 gm CORN BREAD MIX YELLOW 0.25 Jar SALAD DRESSING #2 1/2 Method : SERVING SIZE: 1 SANDWICH

Cobb Salad Sandwich

Ingredients : 1 Piece flat peasant bread or one large flour tortilla Grilled, sliced chicken breast 2 slice Thick slab bacon 0.5 Tomato, diced 0.5 Avocado, thinly sliced Romaine lettuce, chopped Iceberg lettuce, chopped 4 Thin slices red onion 2 tbs Chunky blue-cheese dressing Method : Layer ingredients in the middle of bread or tortilla. Roll tightly and slice on bias. Makes on large sandwich.

Coachman Sandwich & Marinated Vegetables

Ingredients : 360 gm Roast beef; sliced 360 gm Turkey; sliced 360 gm Ham; sliced 360 gm Swiss cheese; sliced 12 slice Cheese bread or any bread 1 Head lettuce 3 med Tomatoes; sliced Thousand Island dressing MARINATED VEGS 1 cup Cauliflower; cut 1' cubes 1 cup Carrots; sliced 1 cup Broccoli florets 0.5 cup Red bell pepper; thin strips 0.5 cup Green pepper; thin strips 300 gm Kidney beans; drain, rinse 2 cup Light Italian salad dressing Method : Sandwich: Assemble as follows: one slice of bread, spread with TI Dressing; 2 slice roast beef, 2 slice turkey, 3 slice ham, 1-2 slice cheese. Fold meats individually and top sandwich with an additional slice of bread spread with TID. Secure with toothpicks; cut in half at an angle. Serve with lettuce and sliced tomatoes on the side and accompanied with Marinated Vegetables if desired. Marinated Vegetables: Blanch cauliflower, carrots and broccoli in boiling salted water until almost done; drain, allow to steam dry in colander. Cool slightly and mix with remaining ingredients. Refrigerate 2 hrs. Mix well; serve on bed of lettuce.

Coleslaw/Famous Favorites
Ingredients : 1 Bottle Italian Dressing; (8 Ounces) 3 tbs Lemon juice 0.25 cup Corn oil 1 tsp Dry minced parsley 0.25 tsp Dry marjoram leaves 1 dash Tabasco Sauce 1 tsp Onion Powder 1 med Cabbage; finely chop 1 small Carrot; finely grated Method : Combine all ingredients, add to cabbage and toss lightly. Refrigerate. at least 4 hours before serving.

Cool Cucumber Sandwich

Ingredients : 1 tbs Prepared ranch salad dressing 2 slice Bread; toasted 12 Thin cucumber slices 2 Bacon strips; cooked 1 Tomato slice Method : Recipe by: TASTE OF HOME Spread salad dressing on one side of each slice of toast. Layer cucumber, bacon and tomato on one slice; top with second slice.

Cottage Cheese And Olive Filling

Ingredients : 1 cup Cottage cheese 0.5 tsp Worcestershire sauce 2 tbs Chili sauce 0.5 cup Chopped ripe olives Salt and white pepper Method : : Put the cottage cheese through a sieve. To it add the Worcestershire sauce, chili sauce and olives. Season to taste with salt and white pepper.

Cottage Cheese Filling

Ingredients : 1 cup Sieved cottage cheese 2 tbs Minced chives 2 tbs Grated onion 2 tbs Minced parsley Salt and white pepper Method : : Mil together all of the above ingredients and season to taste with salt and pepper. Store in refrigerator, as this mixture does not keep very well. Makes 1-1/2 C Variation; Substitute cram cheese for the cottage cheese and proceed as above.

Cottage Cheese-Vegetable Sandwich

Ingredients : 0.5 cup Low-fat cottage cheese 2 tbs Carrot, shredded 1 tbs Celery, chopped 1 tbs Green pepper, chopped 1 tsp Onion, very finely chopped 1 dash Pepper 4 slice Bread Method : 2 sandwiches 196 calories per sandwich with white bread 180 calories per sandwich with whole-wheat bread 1. Mix all ingredients except bread. 2. Spread one-half of mixture on each of 2 bread slices. Top with remaining bread.

Country Club Sandwiches

Ingredients : 4 Hard Cooked Eggs; chopped 0.5 cup Celery; finely chopped 1 tbs Parsley; chopped 0.5 tbs Pimiento; chopped 0.25 tsp Salt 0.125 tsp Pepper 0.333 cup Mayonnaise Method : Combine eggs, celery, parsley, pimientos, salt and pepper. Gently stir in mayonnaise and blend well. Spread 4 slices toast with egg salad; top with another slice of toast. Cover second slice with two slices of tomato, two strips of bacon and lettuce leaf. Cut into four triangles.

12 slice Toast Slices 8 slice Crisp Bacon 2 Tomatoes; sliced 4 Lettuce Leaves

Cream Cheese Veggie Spread

Ingredients : 0.25 cup Carrot; grated 1 tbs Onion; chopped 1 tbs Green Pepper; chopped 0.25 cup Radishes; Chopped Fine 120 gm Nonfat Cream Cheese Method : Mix all ingredients and spread on bread or use as a filling in Non bread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of ff cheese, perhaps with a pineapple chunk. * VARIATIONS: Use other wrappings for your rollups. These could include ff cheese slices Grams of fat/serving: 0.1

Devonshire Sandwiches
Ingredients : 3 tbs Butter 5 tbs Flour 2 cup Chicken Broth 2 tbs White Wine; Sherry, Or Lemon Juice 0.666 cup Cream 2 Egg Yolks Salt And Pepper; to taste 4 slice Toasted Bread 4 Thin Slices Ham 4 slice Chicken Parmesan Cheese Method : Make a white sauce of butter, flour, chicken broth, and wine. Beat cream and egg yolks together and add to sauce. Season with salt and pepper. Top a slice of toast with slices of ham and chicken. Pour sauce over all and sprinkle with Parmesan cheese. Broil until cheese melts. Makes 4 open-faced sandwiches.

Dijon Cheesesteak Sandwiches

Ingredients : 240 gm Velveeta cheese; cubed 0.25 cup Milk 1 tbs Dijon mustard 0.25 cup Green onion; sliced 2 tbs Margarine 480 gm Thin roast beef slices 6 French bread rolls (8'); split Method : Combine Velveeta cheese, milk and mustard in saucepan; stir over low heat until smooth. Saut onions in margarine. Add meat, mix lightly until thoroughly heated. Fill rolls with meat mixture-top with sauce. Makes 6 sandwiches.

Dijon Chicken Salad Sandwich

Ingredients : 0.75 cup BEST FOODS mayonnaise 0.25 cup Sliced green onions 1 tbs Dijon mustard 1 tsp Dried dill 0.5 tsp Salt 2 cup Cubed chicken Lettuce Tomato Method : Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad.

Eating Well (Portobello, Basil And Tomato Sandwich)

Ingredients : 2 tbs Reduced-fat Mayonnaise 2 tbs Nonfat Sour-Cream or Nonfat Plain Yogurt. 1 tsp Fresh Lemon juice 1 tbs Olive Oil 2 4 oz Portobello, stems removed, caps wiped clean and sliced 1/8 inch. Freshly ground salt and Black pepper to taste 8 slice Sourdough Bread 1 Clove garlic, halved 1 cup Basil loosely packed & washed, dried & shredded only shred if large. Method : : Prepare grill or preheat broiler. In a small bowl, stir together mayonnaise, sour cream or yogurt, and lemon juice. Brush olive oil over the mushrooms. Grill or broil mushroom slices until tender and golden, 2 to 3 minutes a side. Season with salt and pepper. Meanwhile, toast bread on the grill on under the broiler. Rub both sides of the bread with garlic clove. Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basin on top. Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper. Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast.

Egg Salad Monte Cristo Sandwiches

Ingredients : 8 Hard-cooked eggs 0.25 cup Chopped green pepper 0.25 cup Chopped celery 2 tbs Chopped green onion 0.5 cup Mayonnaise 2 tsp Prepared mustard 1 tsp Sugar 0.5 tsp Salt 0.25 tsp Pepper Method : Combine all above ingredients, with the exception of the bread and oil. Spread egg salad on six slices of bread and cover with remaining six slices to make six sandwiches. In a separate bowl mix batter ingredients. Heat approximately 1/2 inch of oil in a deep, heavy skillet. Carefully dip the sandwiches in the batter and fry on both sides until golden. This will take approximately three minutes. Drain on rack over a paper towel. Serve hot.

12 slice Good quality whole wheat bread Cooking Oil BATTER 0.5 cup Cornmeal 0.5 cup Flour 1 tsp Baking powder 1 tsp Salt 2 cup Milk 2 Eggs

Exquisite Calzones
Ingredients : 450 gm Ricotta Cheese 1 cup Provolone Cheese, shredded 1 cup Fontana Cheese, shredded 120 gm Proscuitto, chopped 67.5 gm Olives, sliced and drained 10 Pepperoni-Stemmed And Chopped, cleaned and chopped 0.333 cup Sun-Dried Tomatoes, drained-chopped* 2 tbs Fresh Basil, chopped 2 Loaves Frozen Bread Dough, thawed 1 large Egg 1 tbs Water Method : When piping hot, these make delicious mid-winter supper fare. Chilled, they travel well to a summer picnic. In a large bowl, combine ricotta, provolone, and Fontana cheeses, proscuitto, olives, pepperoni, tomatoes and basil; set aside. Brush 2 large baking sheets with olive oil (preferably that drained from the tomatoes) or salad oil; set aside. Divide each loaf of bread dough into 3 pieces. On a floured surface, roll each piece into a 7-inch round. On half of each round, place a heaping 1/2 cup of the ricotta mixture and spread it to within 1/2 inch of the edge. In a small howl, beat the egg with the water. Brush the mixture over the edges of dough rounds, then fold empty half of dough round over the filling, forming a crescent shape. Press or decoratively pinch edges to seal. Place 3 Calzones on each baking sheet; brush each Calzones with oil and bake in a 400 F. oven for 30 to 35 minutes, or until golden brown. Serve immediately, or cool, then wrap and refrigerate. Re-warm to

desired temperature in a microwave oven prior to serving. Yields 6 servings.

Fresh Tuna Hero

Ingredients : 6 large Cloves of garlic 1 tbs White wine 2 tbs Plus 1 teaspoon pure olive oil Salt and freshly ground black pepper, to taste 240 gm Tuna steak, 1 1/2 inches-thick 4 French bread rolls, about 5 inches long, or 1 long baguette (see note) 2 tbs Extra-virgin olive oil 4 Thin slices red onion 60 gm Thin string beans (stem ends trimmed), blanched 4 large Slices ripe tomato 1 Roasted red bell pepper, quartered lengthwise (see recipe) 1 tbs Chopped flat-leaf parsley Method : Fresh tuna is readily available at all fish markets and in most supermarkets today. The freshest, best tuna has deep red flesh. If the tuna is turning dark around the edges, don't buy it, it's not fresh. 1. Preheat oven to 350! F. 2 Cut off about 1/4 inch from the top of each clove of garlic; discard. Place garlic cloves in a small ramekin. Drizzle with white wine and I teaspoon pure olive oil. Sprinkle with salt and pepper, cover with foil and bake for 1 hour, or until garlic is soft. Remove and cool to room temperature. 3. Sprinkle both sides of tuna with black pepper. Heat remaining 2 tablespoons pure olive oil in a non stick skillet. Sear tuna over medium-high heat and cook for 3 minutes per side for medium rare. Remove from pan, cool and cut crosswise into 8 thin slices. Reserve. 4 Slice the top third off each roll, lengthwise; reserve tops. Hollow out the center of each roll. Brush insides with the extra-virgin olive oil. Squeeze the roasted garlic cloves from their skins and spread over the inside of each roll. 5. To assemble sandwiches, lay 2 slices of tuna along bottom of each roll; cover with slice of onion. Next, lay string beans lengthwise. Top each with a slice of tomato and roasted pepper, pressing down on ingredients. Sprinkle evenly with black pepper and parsley. Cover rolls with reserved tops; press down again. To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours

before serving.

Fresh Tuna Salad Sandwich

Ingredients : 720 gm Fresh tuna steaks Salt and pepper 2 tbs Olive oil INGREDIENTS FOR SALAD** 0.5 Red onion; thinly sliced 0.5 cup Celery; finely chopped 8 Cornichon; or pickles, finely ; chopped 1.5 cup Mayonnaise 1 tbs Red wine vinegar 2 tbs Fresh lemon juice Salt and pepper 0.25 cup Flat-leaf parsley; finely chopped 2 tbs Fresh thyme; finely chopped 8 slice Country bread; sliced 1/2 inch ; thick Lettuce Tomato Method : 1. Season the tuna with salt and freshly ground pepper on both sides. 2. Heat the oil in a large saut pan over medium heat. 3. Cook the tuna for 3-4 minutes on both sides until cooked through. Let sit for 10 minutes. Using a fork, flake the tuna and place in a large bowl. 4. Add the onion, celery, and cornichon and stir to combine. In a small bowl, whisk together the mayonnaise, vinegar, and lemon juice, season to taste with salt and pepper and pour over the tuna. 5. Fold in the dressing until combined, season with salt and pepper to taste and add the parsley and thyme. 6. Serve on slices of country bread with lettuce and sliced tomato.

Greek Salad Sandwiches

Ingredients : 3 cup Thinly sliced spinach leaves 2 Tomatoes, cut in wedges 0.5 Cucumber, seeded and sliced 1 Green pepper, thinly sliced 1 Red onion, thinly sliced 0.5 cup Crumbled feta cheese 2 tbs Red wine vinegar 1 tbs Olive oil 1 tbs Water 0.5 tsp Dried oregano 0.125 tsp Freshly ground black pepper 4 Whole-wheat pita breads 60 gm Fat-free mozzarella cheese, Grated Method : In a large bowl, combine spinach, tomatoes, cucumber, green pepper, onion and feta cheese; set aside. In a small bowl, combine vinegar, oil, water, oregano and ground pepper. Pour over spinach mixture; toss to coat. Cut each pita bread in half, forming two pockets; fill each pocket with spinach mixture and sprinkle with mozzarella cheese. Serve immediately. Per serving: About 300 calories, 9g fat.

Grilled Cheddar And Smoked Chicken Sandwich

Ingredients : 4 slice Sourdough bread 240 gm Sharp cheddar cheese, sliced 240 gm Smoked chicken, sliced 2 tbs Cranberry & Ginger Relish (r) Method : Butter one side of each slice, place butter side down in fry pan. Place cheese and chicken on bread and grill until cheese softens. Spread relish on one side. Put bread together and continue to grill until crispy outside.

Heather's Chicken Salad Sandwiches

Ingredients : 1 cup Chopped or shredded cooked Chicken 1 tbs (big) Hellmanns or Best Foods Mayonnaise 1 tsp (big) very finely minced Sweet Pickle Relish 1 tsp Very finely minced Onion 1 pinch Salt 0.5 cup (scant) coarsely chopped English Walnuts Thin-sliced white and wholewheat sandwich bread Method : Combine the first six ingredients together. The secret here is to have both the onion and the pickle relish cut so fine that people eating the sandwiches have a very hard time figuring out what's in the sandwich. After I dice the onion and pickle relish I smash it with the (flat & wide) side of the cleaver. This nearly pulverizes them and they blend in beautifully. I like to allow the filling to mingle flavors for a few hours in the fridge and stir again before assembling the sandwiches. Spread the filling evenly over the bread slice and top with the same kind of bread slice. I then trim the crusts and cut the sandwich on the diagonal. Arrange the sandwiches, alternating white and wheat sandwiches, on a serving platter and keep cool until serving time. This recipe doubles, triples (whatever) beautifully.

Karen's Chicken Salad

Ingredients : 1 can (12-1/2 oz) white chunk chicken; drained 2 Granny smith apples; cored, peeled, sliced 0.5 cup Walnuts; roughly chopped 2 tbs Mayonnaise 2 Stalks celery; washed, trimmed, diced (up to 3) Method : Combine all ingredients; toss to combine. Presentation: serve as a main dish salad or as a sandwich on a flaky croissant with alfalfa sprouts, Swiss cheese and tomato.

Malibu Chicken
Ingredients : Chicken breast Mushrooms-sliced Swiss cheese-sliced BBQ sauce Butter Method : 1. Grill chicken until almost done. Sautee mushrooms in butter. 2. Brush chicken with BBQ sauce. 3. Place sauted mushrooms on chicken and Swiss cheese on top. 4. Cook until chicken is done and cheese has melted.

Maui Chicken Sandwich

Ingredients : 1 can (8-oz) Dole pineapple slices 0.5 tsp Dried oregano leaves;, crushed 0.25 tsp Garlic powder 4 Skinless boneless chicken breast halves 0.5 cup Prepared light Thousand Island blend salad dressing 0.5 cup Jicama or water chestnuts; finely chopped 0.25 tsp Ground red pepper; (optional) 4 Whole grain or whole sandwich rolls, split Red or green bell pepper; sliced in rings Lettuce Method : Combine undrained pineapple, oregano and garlic powder in shallow, nonmetallic dish. Add chicken, turn to coat all sides. Cover and marinate 15 minutes in refrigerator. Grill or broil chicken and pineapple, brushing with reserved marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Combine salad dressing, jicama and red pepper. Spread onto bottom halves of rolls. Top with chicken, bell pepper rings and pineapple and top halves of rolls. Garnish with fresh fruit and mint leaves, if desired.

Mediterranean Sandwich
Ingredients : 2 cup Cubed cooked chicken 0.5 cup Chopped red bell pepper 0.5 cup Chopped cucumber 0.5 cup Shredded mozzarella cheese 0.25 cup Mayonnaise 0.5 tsp Dried oregano leaves 127.5 gm Can chopped ripe olives 1 14 to 16 inch baguette, cut Horizontally in half Method : Set oven control to broil. Mix all ingredients except baguette. Spoon about 1 1/2 cups chicken mixture onto each bread half. Place on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 5 minutes or until hot. Cut each half into 3 slices.

Nizami Kheema Sandwich

Ingredients : 100 gm Mutton mince 2 tbs Butter; (30 g) 1 tsp Chopped ginger; (5 g) 1 tsp Chopped garlic; (5 g) 1 tsp Green chilli; (5 g) 1 Onion; chopped (50 g) 0.5 tsp Garam masala powder; (2 g) Salt to taste 0.5 tsp Turmeric powder; (2 g) 0.5 tsp Chilli powder; (2 g) 3 Bread slices Method : Heat a little butter in a pan. Add ginger, garlic, chopped green chilli and chopped onion and fry well. Add the mutton mince, salt to taste, garam masala powder, turmeric powder, chilli powder and brown well. Cook till the mince is done and dry. Pre heat a sandwich toaster and grease the grill plates with a little melted butter. Butter both sides of all three slices of bread and place on top of each other to make a double decker sandwich. Put the prepared mutton mince evenly between the slices and sprinkle grated hard boiled egg over the mutton mince. Close the sandwich toaster and grill till the sandwich is golden brown. Serve hot with mint chutney. NOTES : Makes 1 sandwich

1 Egg; hard boiled and; grated.

Peppered Chicken And Cilantro Sandwiches

Ingredients : 4 Boneless, skinless chicken Breast halves, cut in strips 6 tbs Nonfat plain yogurt 4 tsp Dijon mustard 2 tbs Grated Romano cheese 0.5 cup Finely chopped cilantro 4 tbs Olive oil 1 large Green bell pepper, julienne 1 large Red bell pepper, julienne 1 med White onion, thinly sliced 6 large Sandwich buns, sliced and Toasted inside 6 large Romaine lettuce leaves 6 Slices low fat Swiss cheese Method : In a small bowl, mix together yogurt, mustard, Romano cheese and cilantro; set aside. In a large fry pan, place olive oil over medium-high heat. Add chicken, green and red peppers and onion; stir-fry about 8 minutes or until fork can be inserted in chicken with ease. Brush each side of buns liberally with yogurt-cilantro mixture. Place 1 Romaine leaf on bottom part of each bun; top with slice of Swiss cheese. Add generous amount of chicken mixture and top of bun. Serve hot or wrap in plastic wrap and chill in refrigerator to serve cold.

San Francisco Club Sandwich

Ingredients : 3 slice Bacon 2 tbs Mayonnaise or salad dressing 0.5 tsp TABASCO pepper sauce 3 slice Toasted sourdough bread Sliced turkey Sliced herb-garlic or Swiss cheese 1 tbs Chutney Method : In large skillet, over medium heat, cook bacon, drain and reserve. In small bowl, combine mayonnaise and Tabasco pepper sauce. Spread on one side of each slice of toast. Top one slice toast with turkey and cheese. Top with second toast slice. Add bacon, chutney and romaine. Finish with toast. Anchor with toothpicks. Cut in half. Makes 1 to 2 servings

Romaine lettuce

Simple Mushroom Sandwiches

Ingredients : 240 gm Button mushrooms 0.5 med Onion 0.75 cup Red wine 4 slice Whole wheat bread. Salt, pepper. Method : Slice mushrooms and onions, sprinkle w/ salt and pepper. Preheat non-stick skillet until hot enough for onion to sizzle when touching surface. Add mushrooms, onion, and red wine. Cook on high heat, stirring frequently, until all liquid has evaporated. Meanwhile, toast bread. Serve as thick sandwiches. If desired, spread bread with stone ground mustard prior to making sandwiches (I usually don't, but nice as a change) Serves 2 or one really hungry person. Measurements are approximate. The number of sandwiches you make may depend on the size of your bread.

Spicy Chicken Mushroom Wrap

Ingredients : 2 Skinless boneless chicken breasts; split 2 tsp Olive oil 1 tsp Ground coriander 0.5 tsp Salt 1 pinch Cayenne pepper 0.5 cup Plain nonfat yogurt; or low fat 4 Slender scallions; trimmed and minced 0.25 cup Cilantro; minced 240 gm Sliced mushrooms Vegetable oil 4 large Flour tortillas whole Method : 1. Remove tenderloins from chicken breasts. Coat chicken in oil on a large plate. Mix 3/4 tsp. coriander, 1/4 tsp. salt and cayenne pepper and sprinkle on both sides of chicken. Let stand at room temperature for 15 minutes. 2. Meanwhile, stir together yogurt, remaining coriander, remaining salt, scallions and cilantro in a small bowl. Let stand covered at room temperature until ready to serve. 3. Heat 2 tbsp. water in a 10-in. nonstick skillet over medium-high heat. Add mushrooms and cook, stirring, for about 7 minutes, or until liquid has evaporated. Keep warm. 4. Lightly brush a ridged-grill pan with vegetable oil, wipe it off and heat over moderate heat. Grill chicken, 6 minutes each side for breasts and 5 minutes each side for tenderloins, or until cooked

wheat; (10.5') 480 gm Nonfat refried beans; warmed

through. Cut chicken diagonally into strips 1/2-in. thick. Quickly warm tortillas on grill pan, about 30 seconds each side. 5. Spread the centers of tortillas with warm refried beans. Top with mushrooms, chicken and yogurt mixture. Fold sides in together to meet in the middle and serve hot.

Submarine Sandwich
Ingredients : 2040 gm SALAMI SAUSAGE FZ 2040 gm BOLOGNA;SAUSAGE FZ 2040 gm HAM SECTIONED CURED 4960 gm CHEESE AMER/SLICE 4960 gm CHEESE MOZZARELLA 4800 gm TOMATOES FRESH 1440 gm LETTUCE FRESH 100 ROLL SUBMARINE 20 OZ #108 1 qt SALAD DRESSING #2 1/2 Method : 1. CUT ROLLS IN HALF LENGTHWISE; SPREAD EACH HALF WITH SALAD DRESSING. 2. ON BOTTOM HALF OF EACH ROLL, ARRANGE 3 SLICES MEAT, 2 SLICES CHEESE, AND 2 SLICES TOMATO. 3. SPRINKLE SHREDDED LETTUCE ON TOP. 4. COVER WITH TOP HALF OF ROLL. 5. SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO USE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1). NOTE: 2. IN STEP 1, 25 LB FRENCH BREAD CAN BE USED FOR ROLLS. IN STEP 4, CUT EACH LOAF IN 4 PIECES. NOTE: 3. IN STEP 2 SUGGESTED MEATS ARE SLICED HAM, BOLOGNA, THURINGER, PICKLE AND PIMIENTO LOAF AND SALAMI. NOTE: 4. IN STEP 2, AMERICAN, SWISS OR CHEDDAR CHEESE, OR A COMBINATION OF THESE MAY BE USED. NOTE: 5. IN STEP 2, 10 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB THINLY SLICED TOMATOES AND 3 LB 4 OZ FRESH LETTUCE WILL YIELD 3 LB TRIMMED. SHREDDED LETTUCE.

SERVING SIZE: 1 SANDWICH

Tuna Club Sandwich From Union Square Cafe

Ingredients : TUNA SALAD 1 small Onion, coarsely chopped 1 med Carrot, scrubbed, coarsely chopped 1 Celery rib, sliced 1 Bay leaf 3 Black peppercorns, whole 480 gm Yellow fin tuna, skin less, cut into 2 inch pieces 2 tbs Red peppers, diced 2 tbs Yellow peppers, diced 0.25 cup Red onions, minced 1 tbs Basil, julienne 1 tsp Mint 1 tsp Fennel seeds, toasted 0.75 tsp Kosher salt LEMON-PEPPER AIOLI 2 Egg yolks 1.5 tbs Lemon juice 2 tsp Red wine vinegar 1 tbs Dijon mustard 0.5 tsp Kosher salt 2 tsp Garlic, finely minced Method : 1. To make the aioli, combine the egg yolks, lemon juice, vinegar, mustard, salt and garlic in a food processor. Start the motor and slowly add the olive oil in a constant stream until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add the pepper and mix for an additional 10 seconds. Transfer the aioli to a bowl; cover, and reserve in the refrigerator. 2. Combine 4 cups water, onion, carrot, celery, bay leaf, and peppercorns in a 2 quart saucepan over high heat. Bring to a boil, lower to a simmer and cook for 15 minutes, covered. Add the tuna pieces and simmer until they are cooked through, approximately 10 minutes. 3. Remove the tuna from the cooking liquid (the liquid can be strained and saved refrigerated or frozen to be used again). While the tuna is still warm, flake it into small pieces with a fork or with your fingers. It is best to flake the tuna while warm because as it cools and firms up, it takes much more effort to break apart, resulting in a less appealing texture. Set aside, loosely covered to cool. 4. Mix together the flaked tuna, red and yellow peppers, red onion, herbs, fennel seeds, salt and 1/2 cup of aioli. Combine well and taste for seasoning, adding salt, pepper, or lemon juice if you like. The tuna salad can be made ahead to this point and stored, covered and refrigerated until the next day. 5. Spread a slice of bread first with some of the aioli, then with a spoonful of the tuna salad. Top with a few leaves of arugula, and one slice of the bacon. Repeat with a second slice of bread. Stack one layer on the other and finish by topping with a third slice of bread. Repeat to make

1.5 cup Olive oil 0.75 tsp Coarsely ground black pepper OTHER INGREDIENTS Freshly ground black pepper to taste Fresh lemon juice to taste 12 slice Sourdough, white or whole wheat bread 2.5 cup Arugula, trimmed, washed and dried 8 slice Slab bacon, cooked crisp

three more club sandwiches. Slice each sandwich into halves or thirds and skewer each with a toothpick. Serve with hot garlic potato chips. Use any left over lemon-pepper aioli as a dressing for sliced steak sandwiches, grilled fish or steamed vegetables.

Tuna Nicoise Sandwich

Ingredients : 2 can Italian tuna packed in olive oil (6 1/2 ounce size each) VINAIGRETTE DRESSING Olive oil 2 tsp Fresh oregano leaves 0.25 tsp Salt 0.25 tsp Pepper 3 tbs Red-wine vinegar 1 Clove garlic 1 tsp Dijon mustard OTHER INGREDIENTS 1 Red pepper; roasted, peeled, cored, seeded, and julienne 1 Yellow pepper; treated same as red 1 Pickled jalapeno; seeded Method : 1. Make dressing: Drain oil from tuna into glass measure; add oil to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend. 2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks. 3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

NUTRITIONAL INFORMATION/SERV 558 of Calories 34 of G protein 50 of G carbohydrate 25 of G fat 16 of Mg cholesterol

minced 0.25 cup Diced red onion 2 tbs Chopped pitted olives Calamata 2 tbs Capers 360 gm Loaf Italian bread; halved 1 bunch Watercress; trimmed

1044 of Mg sodium

Tuna Salad Sandwich

Ingredients : 105 gm (1) can tuna; packed in oil 0.25 cup Celery; finely chopped 1 tbs Green pepper;(red or yellow for color if you can0 0.5 tsp Salt; dash Freshly ground pepper; 1 tbs Green onion; finely chopped 0.25 cup Plain low-fat yogurt; 1 tsp Fresh lemon juice; >OR< 1 tsp Vinegar;(Marukan Seasoned Gourmet Rice Vinegar is sweet vinegar)* 1 tblsp Grated American Cheese Method : *(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, and then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an openface sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt. Substitute unsalted canned tuna.

Vegetable Hummus Sandwiches

Ingredients : 0.5 cup Finely Chopped Green Onions 0.5 cup Finely Chopped Green Pepper 3 tbs Chopped Fresh Parsley 1 tbs Sesame Seeds 1 tbs Low Cal. Mayonnaise 0.5 tsp Oregano 0.5 tsp Garlic Powder 0.125 tbs Red Pepper 0.5 tsp Mint Flakes 1 can (15 Oz.) Garbanzo Beans (Rinsed & Drained) 4 (6 Inch) Whole Wheat Pita Bread Cut in Half Crosswise 0.5 cup (2 Oz.) Monterey Jack Cheese 1 med Tomato, Cut Into 8 (1/4 Inch) Slices 2 cup Alfalfa Sprouts Method : Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1-Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High for 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth. Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T. Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C. Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately. (Fat 4.9. Cholesterol 6)

Vegetarian Club Sandwich

Ingredients : 3 slice Bread 1 Veg. broth 1 Sliced mushrooms 1 Ff mayo/salad dressing 1 Spicy mustard Method : Toast 3 slices of bread. In a skillet, heat a little beef or Veg. broth (about 1/4 cup) & cook sliced mushrooms & onions on high heat till done. Let them drain on a paper towel. Coat each slice of bread with fat free mayo or salad dressing (or Kraft Ranch Free if you like) & spicy mustard (green chili & garlic Dijon if your in AustinCentral Market). Layer thinly sliced tomatoes cucumbers, low fat cheese,

1 Tomatoes 1 Thinly sliced tomatoes 1 Cucumbers 1 Low fat cheese 1 Sprouts 1 Lettuce

sprouts & mushrooms & onions. If lettuce ever gets back down into the price range of we lumping' proletariats, add some of that. Cut into quarters & eat it slowly with great relish in front of some skinny hamburger & fries eater. It's better that way.

Very Veggie Sandwich

Ingredients : 4 tbs Cream cheese, or tofu 4 tbs Fennel & Three Pepper Relish 8 slice Cucumber 1 Sliced avocado, or less Lettuce Sliced tomatoes Salt and pepper, to taste 4 slice Multigrain bread Method : Toast bread, spread both sides with cream cheese or tofu, add Fennel & Three Pepper Relish, layer, cucumbers, tomatoes, avocado and lettuce. Salt and pepper to taste. Serve with fresh fruit on the side.

Yes! Yes! Yes! Reuben Sandwich

Ingredients : SLAW 480 gm Green cabbage; cored and thinly slices 0.5 cup Chopped onion 0.5 cup Finely chopped green pepper 0.333 cup Apple cider vinegar 0.25 cup Sugar 0.5 tsp Salt 1 Carrot; chopped Method :

( a pastrami sandwich with Russian dressing, melted cheese and crunchy coleslaw)
1. MAKE SLAW: Combine cabbage, onion, green pepper, 1/2 cup water, vinegar, sugar and salt in saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 25 minutes. Add carrot and simmer 5 minutes more. Transfer to bowl; cool. 2. MAKE RUSSIAN DRESSING: Meanwhile, combine all ingredients in small bowl. 3. Place pastrami on microwave proof plate; cover with damp paper towel. Microwave on High 1 to 2 minutes until

RUSSIAN DRESSING 0.25 cup Light mayonnaise 1 tbs Chili sauce 2 tsp Chopped pickles 0.25 tsp Red pepper sauce REST 120 gm Thinly sliced lean pastrami 4 slice Seeded rye bread 60 gm Swiss cheese 1 tbs Butter or vegetable oil

warm; set aside. 4. Divide and spread Russian dressing evenly on one side of 2 bread slices. Top each slice with 1 tablespoon slaw, half of warm pastrami, and half of cheese. Top with remaining bread. 5. Melt butter in a large cast-iron skillet over medium heat. Add sandwiches and cook 3 to 4 minutes per side, until golden and cheese has melted. Serve with remaining slaw. Makes 2 servings.