Turkey and Tomato Panini

Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper, to taste
8 slices whole-wheat bread
8 ounces thinly sliced reduced-sodium deli turkey
8 tomato slices
2 teaspoons canola oil

Directions:
1.Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2.Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

3.Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

http://www.eatingwell.com/recipes/turkey_tomato_panini.html

Tuna Salad

Ingredients:
2 can(s) (5 ounces each) chunk light tuna in water, drained
2 medium stalks celery, chopped
1 medium carrot, shredded, about 1/2 cup
1/2 medium (4- to 6-ounce) red pepper, chopped
1/4 cup(s) light mayonnaise
3 tablespoon(s) nonfat plain yogurt
1 tablespoon(s) fresh lemon juice
Pepper


Directions

1.In medium bowl, combine tuna, celery, carrot, red pepper, mayonnaise, yogurt, lemon juice, and 1/4 teaspoon freshly ground black pepper. Makes about 2 1/2 cups.

http://www.delish.com/recipefinder/healthy-tuna-salad-recipe

BLT Burgers

1/4 cup(s) ketchup
1/4 cup(s) light mayonnaise
1 tablespoon(s) yellow mustard
1 1/4 pound(s) ground beef chuck
8 slice(s) bacon
4 sesame-seed buns, split and toasted
Sliced sweet onion, tomato, and romaine lettuce leaves

Directions
Prepare outdoor grill for direct grilling over medium heat.
In bowl, stir ketchup, mayonnaise, and mustard until blended. Set sauce aside. Makes about 1/2 cup.

Shape ground beef into four 3/4-inch-thick burgers. Wrap each burger with 2 strips bacon, perpendicular to each other.
Place burgers on hot grill rack; cook 10 to 12 minutes for medium or until desired doneness, turning over once.

During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers on rolls with onion, tomato, lettuce, and ketchup sauce.

http://www.delish.com/recipefinder/blt-burgers-ghk0606

Adobo Chicken Wrap

Ingredients:
1 tablespoon(s) mayonnaise
1 teaspoon(s) finely chopped chipotle peppers in adobo sauce
1 (8-inch) whole-wheat tortilla
1 slice(s) reduced-fat sharp Cheddar cheese slice, cut in half
1 lettuce leaf
2 tablespoon(s) pico de gallo
6 slice(s) Oscar Mayer® Deli Fresh Shaved Rotisserie Seasoned Chicken


Directions

1.Mix dressing with peppers; spread onto tortilla.

2.Top with remaining ingredients; roll up.

http://www.delish.com/recipefinder/adobo-chicken-wrap-recipe

Caesar Pleaser

Ingredients:
1/2 cup(s) torn romaine lettuce
1 slice(s) (thin) red onion, separated into rings
1 tablespoon(s) shredded Parmesan cheese
1 tablespoon(s) light classic Caesar dressing
1 ciabatta roll, partially split
2 ounce(s) (1/3 of 6-ounce package) Oscar Mayer® Deli Fresh Oven Roasted Chicken Breast Cuts
2 slice(s) tomato
Roasted red pepper strips, optional, for filling


Directions

1.Toss lettuce with onions, cheese, and dressing.

2.Fill roll with lettuce mixture, chicken, and tomatoes.

3.Optional: Add roasted red pepper strips to the sandwich filling

http://www.delish.com/recipefinder/caesar-pleaser-recipe

Speedy Pesto Wraps

Ingredients

1/4 cup reduced-fat cream cheese, softened
1/4 cup reduced-fat pesto sauce
4 8- to 10-inch flavored, plain flour, or whole wheat tortillas
8-ounces deli shaved or sliced smoked turkey breast
2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or shredded lettuce
1/2 cup chopped tomato or ripe avocado

directions

In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each tortilla. Top with tomato. Roll up. Makes 4 servings.

*Note: Because fresh sprouts may contain bacteria that could cause illness, you may want to leave them off your sandwich. If you grow your own sprouts, be sure to keep them refrigerated and wash them under cold running water for at least 20 seconds before using.

http://shine.yahoo.com/channel/food/recipes/speedy-pesto-wraps-537361/;_ylt=AsPZ.JGf69JJQ8Rbi7sHTkZfbqU5

Philadelphia Cheese Steak

***This sandwich has an incredibly high calorie count!

Ingredients
U.S. Metric Conversion chart
1/4 cup(s) vegetable oil
4 medium (about 1 1/4 pounds) onions, thinly sliced
1 1/2 pound(s) boneless sirloin, cut into 1/2-inch-wide strips
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) ground black pepper
1 teaspoon(s) salt
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) molasses
2 clove(s) garlic
2 (about 12 ounces) red bell peppers, thinly sliced
2 (about 12 ounces) green bell peppers, thinly sliced
4 small (about 6 inches long) Italian or French loaves of bread, split open
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) shredded provolone cheese


Directions

1.Prepare the meat filling: In a large nonstick skillet, heat oil over medium heat and sauté onions and sirloin until onions are soft -- about 3 minutes. Add chili powder, pepper, salt, Worcestershire, molasses, and garlic and cook for 5 minutes, stirring occasionally. Add red and green peppers and cook 3 more minutes.

2.Assemble the sandwiches: Preheat oven broiler. Fill each loaf with 2 cups of meat mixture and sprinkle with 2 tablespoons mozzarella and 2 tablespoons provolone. Place under broiler until cheese melts -- 30 seconds to 1 minute.

http://www.delish.com/recipefinder/philadelphia-cheese-steak-3491

Hawaii Five-Oh

Ingredients

1/4 cup(s) brown sugar
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) chili powder
3/4 teaspoon(s) vanilla extract
1 peeled and cored pineapple (found in the refrigerated produce section), cut into 5 thick slices
5 onion rolls
5 slice(s) Swiss cheese (enough to cover the bottom half of each bun)
5 slice(s) thick ham, or 10 thin ones
1 cup(s) spinach leaves
Dijon mustard


Directions

1.Combine the brown sugar, cinnamon, chili powder, and vanilla extract in the plastic container that the pineapple came in. Put the sliced pineapple back in the container, pop on the lid, and swirl it around to coat the pineapple in the seasonings. Let the flavors soak in while you preheat the oven to 425 degrees.

2.Arrange the pineapple slices on the greased baking sheet. Roast them for 10 to 12 minutes on each side, using the tongs to flip them, until golden brown. During the last 5 minutes of roasting, heat up the buns in the oven. Put the ham and Swiss on the bottom halves of the buns so the meat heats up and the cheese melts. Then turn off the oven and use the oven mitts to remove the pineapple and the buns.

3.Build the sandwiches: Top each ham-and-cheese bottom bun with a slice of pineapple, then a handful of spinach. Spread Dijon mustard on the top half of each bun. Stack. Munch.

http://www.delish.com/recipefinder/pineapple-ham-cheese-sandwich-recipes

Pizzazz Pizza Pita

Ingredients

1 pita round, cut in half
1/4 cup(s) marinara sauce
1 cup(s) grated mozzarella cheese
Your favorite pizza toppings



Directions

1.Preheat the oven to 350 degrees. Spread marinara sauce inside the pita pockets. Stuff them with cheese and your choice of extras, and lay them on the baking sheet. (FYI, if you’re using pepperoni, five per pocket is the perfect amount.)

2.Bake for 10 to 15 minutes or until gooey cheese is oozing out of the pockets. Turn
off the oven and use the oven mitts to remove the baking sheet. Let your Pizzazz Pizza Pitas cool a bit before you take a big bite—I’m sure you know the agony of pizza burns

http://www.delish.com/recipefinder/pizzazz-pizza-pita-easy-sandwiches

Grilled Three Cheese Sandwiches.

Ingredients:
6 large slices sourdough bread, each about 1/2 inch thick
1/2 cup(s) coarsely shredded Asiago cheese
6 ounce(s) fresh mozzarella cheese, sliced
4 ounce(s) Fontina cheese, sliced

Directions
Prepare outdoor grill for covered direct grilling over medium heat.
Place 3 slices bread on work surface. Sprinkle bread with Asiago, then top with mozzarella and Fontina. Top with remaining bread.

Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes or until bread is toasted and cheeses melt, turning sandwiches over once. Cut each sandwich in half to serve.

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger

Spicy Orange Chicken Sandwiches

Ingredients:
1 1/2 pound(s) boneless chicken breasts, with skin
3/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) orange marmalade
2 1/2 tablespoon(s) sesame oil
2 1/2 tablespoon(s) soy sauce
3/4 teaspoon(s) hot sauce
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

Directions

Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.

Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.

Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.

Remove the breasts from the oven and let rest for 15 minutes.

Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

http://www.delish.com/recipefinder/spicy-orange-sesame-chicken-sandwiches

Muffuletta Sandwich

Ingredients:
1 (10-inch) round Italian loaf of bread
2 cup(s) Olive Salad
1/4 pound(s) Italian salami, thinly sliced
1/4 pound(s) mortadella, thinly sliced
1/4 pound(s) ham, thinly sliced
1/4 pound(s) provolone, thinly sliced

Directions
Make the sandwiches: Cut the bread loaf in half horizontally and scoop out the crumb, leaving a 1-inch border. Discard or save crumb for another use. Spread 1 cup of Olive Salad on bottom half. Place layers of salami, mortadella, ham, and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat and cheese and cover with the top half of the loaf. Wrap tightly in plastic wrap. Place a plate large enough to cover the loaf on top of the sandwich, weight it with two 16-ounce cans or something equally heavy, and refrigerate overnight. Cut loaf into 4 equally sized wedges and serve.

Olive Salad:

1 head(s) (about 6 cloves) garlic, peeled and roughly chopped
1 green bell pepper, quartered
1 red bell pepper, quartered
5 stalk(s) celery, cut in half
1 1/2 pound(s) mushrooms
4 jar(s) (10 ounces each) large pimiento-stuffed olives, drained
2 cup(s) vegetable oil
2 cup(s) white vinegar
2 tablespoon(s) ground black pepper
2 tablespoon(s) lemon pepper
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 tablespoon(s) sugar
1 cup(s) chopped onion

Directions
Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).

Cook the seasonings: In a 2-quart saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder, and sugar over medium-high heat. Bring the mixture to a boil and add onions. Remove from heat and let stand until cooled.

Combine all ingredients: In a large bowl, stir together vegetable and seasoning mixtures until well blended. Cover and refrigerate overnight. Store, refrigerated, for up to 1 month.

http://www.delish.com/recipefinder/muffuletta-sandwich-3099

Avocado Ham Sandwich

Ingredients:
2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s) butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced

Directions
Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.

Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.

Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

http://www.delish.com/recipefinder/avocado-ham-sandwiches

Pressed Italian Sandwiches

Ingredients
1 ciabatta loaf (about 8 by 14 by 2 in.)
1/2 cup store-bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
3 ounces thinly sliced prosciutto
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-size pieces
Freshly ground black pepper
Preparation
1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

2. Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.

3. Wrap sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Chicken, Bacon, and Blue-Cheese Sandwiches

Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices

Preparation
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.

2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.

3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

Ingredients:
3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar

1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel

6 4x3-inch pieces ciabatta,* halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Directions:
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

*Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

Philly Cheez Steak Sandwich

Ingredients
1/4 cup peanut oil
1 pound Spanish onions, peeled and thinly sliced
2 jalapeño chiles, seeded and thinly sliced
8 ounces Cheez Whiz or other processed cheese spread
2 pounds rib-eye steak, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
4 Italian or hoagie rolls, split in half

Preparation
In a medium saucepan, heat the oil over medium heat. Add the onions and chiles and cook for about 20 minutes, stirring often, until the onions are caramelized. Remove the onion and chile mixture to a bowl and stir in the Cheez Whiz.
Heat a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak for 2 to 3 minutes on each side, until browned and to desired doneness.
Place a roll half on each of 4 plates. Divide the steak among the rolls and top with the onion mixture. Top with the remaining roll halves.

Preparation time: 30 minutes

http://www.thenest.com/Recipes/Beef_Entree_Fall-food_American-food_Superbowl_35531/detailview.aspx?id=35531&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429

Turkey Sloppy Joes

Ingredients

Serves 4
1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split

Directions
In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.

Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.

Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f7c7a5efd1f54110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true

Cubano Quesadillas

8 (6-inch) low-fat flour tortillas
1/4 cup(s) yellow mustard
4 ounce(s) thinly sliced Black Forest ham
8 slice(s) sandwich-cut dill pickle
4 ounce(s) thinly sliced roast pork from the deli
4 ounce(s) thinly sliced part-skim Swiss cheese

Directions
1.
Prepare outdoor grill for direct grilling on medium.
2.
Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. Top with remaining tortillas, pressing firmly.
3.
With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

http://www.delish.com/recipefinder/cubano-quesadillas-ghk