Chicken Club Sandwiches



2 (4 oz. ea.) skinless, boneless chicken breast halves

2 tsp. olive oil

1/4 tsp. ground black pepper

4 strips turkey bacon, cut in half crosswise, optional

2 TB plain nonfat yogurt

1 TB Dijon mustard

6 slices whole wheat bread, lightly toasted

4 romaine lettuce leaves

1 medium tomato, thinly sliced



Preheat broiler. Spray the broiler pan with vegetable cooking spray.

 

Brush chicken with oil and sprinkle with pepper. Place chicken on

prepared pan. Broil chicken, 6 inches from heat, turning once, until

cooked through and no longer pink, about 15 minutes.

 

Cook bacon according to package directions. Transfer bacon to paper

towels to drain.



In a small bowl, combine yogurt and mustard. Mix well.



Slice each chicken breast in half horizontally, and then in half crosswise,

making a total of 8 slices.

 

Spread half of yogurt mixture over 2 slices of toast. Place 1 lettuce leaf,

some tomato slices, 2 chicken slices, and 2 pieces of bacon, if using, on

top of each toast slice. Place another slice of toast on top; repeat layering



with remaining ingredients and toast. Slice the sandwiches in half

diagonally.



Makes: 2 sandwiches.



Note: These sandwiches go great with a steaming bowl of homemade soup.

Seafood Salad Sandwiches



2 Gorton's Garlic Butter Grilled Fillets

1 chopped celery rib

1 chopped carrot

1/4 cup chopped onion

1/4 tsp. chopped garlic (1/2 tsp. dried)

1/4 cup mayonnaise

1 TB fresh chopped mint (or dried)



Cook Gorton's Garlic Butter Grilled Fillets per instructions on package.



Cut cooked Grilled Fillets into sixths.



Mix all remaining ingredients in a bowl and add the Grilled Fillets. Stir

until thoroughly

mixed.



Place salad in a sub roll and serve immediately.



Salad may be kept in refrigerator for 3 days.



Servings: 2

Fantastic Fish Fillet Gyro



2 Gorton's Crunchy Golden Fish Fillets OR Crispy Battered Fish Fillets

1/2 cup cucumber dressing, optional

2 pita pockets

1/2 cup sliced red bell peppers

1/4 cup sliced onions

2 TB oil



Cook Fish Fillets per instructions on package.



Sauté the onions and peppers in a skillet until tender.



Once the Fish Fillets are finished baking, cut them in half lengthwise.

Cradle the pita pockets

and place the Fish Fillets with the onions and peppers into the center.



Top with 1/4 cup of the cucumber dressing, if desired.



Serve immediately and enjoy!



Serves: 2.

Hero Sandwich

Be sure to drain the salad before adding to the sandwich.



1 French or Italian bread (7 to 8 inches long)

1 TB + 2 tsp. extra virgin olive oil

8 tender arugula leaves

1 ripe plum tomato, cut into 1/4" strips

1 TB balsamic vinegar

Salt and ground black pepper, to taste

3 slices mozzarella (about 1/8" thick)

4 whole fresh basil leaves, rinsed and patted dry

2 thin slices (2 oz.) prosciutto di Parma

4 thin slices (1 oz.) Genoa salami



Split the bread lengthwise and pull out some of the insides. Brush the

insides of

the bread with 2 teaspoons of the olive oil.



To make the Salad: Toss the arugula and tomato strips in a bowl with the

remaining

tablespoon of olive oil and the balsamic vinegar. Season with salt and

pepper.



Layer the bottom of the bread with the mozzarella, basil, prosciutto and

salami. Top with

the salad. Cover with the top of the bread. Cut the sandwich in half on the

diagonal and wrap

well for the road.



Serves 1.

INGREDIENTS:

• 1 tablespoon butter
• 2 tablespoons finely chopped onion
• 1 slice fully cooked luncheon meat (e.g. Spam)
• 1 egg, beaten
• 2 slices bread
• 1 slice American cheese (optional)
• 1 slice tomato (optional)

DIRECTIONS:

1. Melt butter in a small skillet over medium-high heat. Saute the onion in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm, then flip to brown the other side.
2. Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.

Bistro Beef Baguette
 

Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving

1 Tbsp. KRAFT Mayonnaise
1/2 tsp. KRAFT Prepared Horseradish
1 baguette (4 inch), cut lengthwise in half
3 arugula leaves
2 slices yellow tomato
6 slices OSCAR MAYER Shaved Roast Beef
1/4 cup caramelized onions

MIX mayo and horseradish; spread onto cut sides of baguette.

PLACE arugula on bottom half of baguette; top with tomatoes, meat and onions.

COVER with top of baguette.

Brooklyn Ricotta Rolls



Ingredients



2 sandwich rolls, such as kaiser rolls

2/3 cup shredded mozzarella

2/3 cup ricotta

6 fresh basil leaves

Preparation

Heat oven to 450º F. Slice the rolls in half horizontally.<WBR>Hollow them

out by removing most of the soft crumb from the tops and bottoms.

Distribute the mozzarella evenly inside each of the 4 hollowed-out

halves. Place 1/3 cup of the ricotta into each bottom



half. Top each bottom half with 3 basil leaves. Put the 2 halves of

the rolls back together and wrap each sandwich in foil. Bake until the

outsides are crispy and the cheeses are melted, 25 minutes. Let cool 5

minutes. Slice in half and serve.

Yield



Makes 2 sandwiches

Twisted Turkey Sandwich



Wheat berry bread is used in this sandwich, topped with layers of

leaf lettuce, smoked turkey, tomato, onion, and then sprinkled with

vinaigrette dressing and crumbled blue cheese.



Ingredients:

Leaf lettuce

Slice smoked turkey

1 slice of Tomato

1 Slice of purple or red Onion

2 slice of Wheatberry Bread

Red wine vinaigrette Dressing

Blue cheese crumbles



Directions:

For each sandwich, layer leaf lettuce, some of the turkey, the

tomato and onion on one slice of wheat berry bread. Sprinkle

vinaigrette and blue cheese on top, then add some more turkey and

cover with remaining wheat berry bread. Cut into manageable pieces

to enjoy.



Number of Servings: 1

Caesar Turkey Pita

SERVINGS: Makes 1 Sandwich



INGREDIENTS:

1/2 Whole wheat pita pocket

1/2 oz. Romaine lettuce, torn

4 slices (3 oz.) Sara Lee® Premium Sliced Oven Roasted Turkey

1/8 oz. Red onion, sliced

1/8 oz. Parmesan cheese

1/2 oz. Prepared Caesar dressing



DIRECTIONS:

1. Warm pita half in microwave for 10-15 seconds to soften.

2. Open pita and fill with lettuce, turkey, onion and Parmesan.

3. Drizzle dressing over the top. Serve.



NOTES:

Sliced oven roasted turkey and Caesar dressing stuffed into a fluffy

whole wheat pita along with Parmesan cheese and crisp lettuce leaves.

California BLT's

Recipe from: Ina Garten.



6 thick cut slices smoked bacon

4 slices good white bread, cut 1/2" thick

4 TB Best Foods mayonnaise OR Kraft Miracle Whip salad dressing

4 to 8 tender Bibb green lettuce leaves, washed and spun very dry

1 ripe Haas avocado, peeled and sliced

1/2 lemon, juiced

1 large ripe tomato, sliced 1/2" thick

Kosher salt and ground black pepper, to taste



Preheat the oven to 400º F.



Place a baking wire rack on a sheet pan and arrange the bacon on the rack in

a single layer.

Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on

paper towels and

set aside.



Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the

slices and toast

for 1 more minute, until all the bread is evenly browned.



Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon

of mayonnaise.

Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2"

thick. Toss the avocado

slices gently with the lemon juice, and arrange on top of the lettuce leaves.



Place 3 slices of bacon on top of each sandwich and then add a layer of

tomato slices on top of

the bacon. Sprinkle liberally with salt and pepper.



Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of

mayonnaise and place,

mayonnaise side down, on the sandwiches. Cut in half and serve.



Makes: 2 sandwiches.

Paul Bunyan Burgers

Quick Cooking



"This is one of my favorite grilling recipes," comments Jo Reed of

Craig, Colorado. "To make these burgers faster, substitute canned

mushrooms and bacon bits," she suggests.



SERVINGS: 3

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep/Total Time: 30 min.



Ingredients:

6 bacon strips, diced

1 cup sliced fresh mushrooms

3 thin onion slices

1 egg, beaten

1 tablespoon Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon prepared horseradish

1 pound ground beef

3 slices process American cheese

3 hamburger buns, split



Directions:

In a skillet, cook bacon until crisp. Remove with a slotted spoon to

paper towels. In the drippings, saute mushrooms and onion until tender.

Transfer to a bowl with a slotted spoon; add bacon. In another bowl,

combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and

horseradish; add beef and mix well. Shape into six 1/4-in.-thick

patties. Divide bacon mixture among three patties. top with a cheese

slice; fold in corners of cheese. Top with remaining patties; seal

edges. Grill, uncovered, over medium-hot heat for 10-12 minutes or until

meat juices run clear, turning once. Serve on buns. Yield: 3 servings.

Humpty-Dumpty Sandwiches

Taste of Home



SERVINGS: 2

CATEGORY: Sandwich

METHOD:

TIME: Prep/Total Time: 10 min.



Ingredients:

1 hard-cooked egg, chopped

1 celery rib, chopped

1/3 cup 4% cottage cheese

1/4 cup shredded cheddar cheese

1 to 1-1/2 teaspoons spicy brown mustard

1/4 teaspoon salt

1/8 teaspoon pepper

4 slices whole wheat bread

Lettuce leaves



Directions:

In a bowl, combine the first seven ingredients. Spread on 2 slices of

bread. Top with lettuce and remaining bread. Yield: 2 servings.