Sandwiches

Directions:

Gently heat oil and garlic in small skillet over MEDIUM heat. Add minced basil and stir well. Remove from heat, allow to cool. Lightly toast slices of bread and brush lightly with flavored, cooled oil. Place oilside up and layer with fresh basil leaves, about 2 or 3 per toast. Slice tomatoes and arrange slices over basil leaves. Sprinkle with optional salt and a grinding of fresh black pepper. Serve immediately.

Tuna Salad Lettuce Wraps

Ingredients:

• 2 Tbsp lemon juice
• 1 tsp curry powder
• ½ cup low-fat lemon yogurt
• 1 12oz can solid white tuna in water, drained
• 1 ½ cups seedless red grapes, cut in half
• 1 stalk celery, diced
• ¼ cup chopped dates
• 2 Tbsp minced red onion
• 2 Tbsp slivered almonds, toasted

Directions:

6 large green or red leaf lettuce leaves, washed and patted dry In a medium bowl, combine first three ingredients, mix well. Stir in remaining ingredients except lettuce. Mix togetherwell. Place about ½ a cup of tuna mixture into center of each lettuce leaf and roll up.

Waldorf Turkey Sandwich

Ingredients:

• 1 cup diced turkey, cooked
• 2/3 cup chopped peeled apple
• 1 celery rib, finely chopped
• 1/3 cup chopped walnuts, toasted
• ¼ cup golden raisins
• 1/3 cup vanilla yogurt
• 1/3 cup mayonnaise
• 1 tsp minced fresh tarragon or ½ tsp dried tarragon
• ½ to 1 tsp grated orange peel
• 1/8 tsp salt
• Dash pepper

Directions:

4 sandwich rolls, split In a bowl, combine turkey, apple, celery, walnuts, and raisins. Combine yogurt, mayonnaise, tarragon, orange peel, salt and pepper; pour over turkey mixture and stir to coat. Spoon ½ cup on each roll. Makes 4

Crunchy Veggie Sandwich

Ingredients:

• 1 cup chopped green pepper
• 1 cup chopped seeded cucumber
• 1 cup chopped celery
• 1 cup chopped seeded tomato
• 2 Tbsp chopped onion
• 2 Tbsp minced fresh parsley
• 2 Tbsp chopped dill pickle
• 1/3 cup fat-free sour cream
• ¼ cup reduced fat mayonnaise
• ¼ tsp salt
• Lettuce leaves

Directions:

6 sandwich rolls, split In a bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise, and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1 to 2 hours. Serve on lettuce lined rolls. Makes 6 sandwiches.

Chicken and Broccoli Stuffed Pita

Ingredients:

• ½ cup fresh broccoli
• 4 oz boneless chicken breast
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 whole wheat, approximately 6-inches (2oz) pita bread
• 1/3 Tbsp mayonnaise

Directions:

Preheat oven to 350 degrees. Rinse and cut broccoli into bite-sized pieces; set aside. Steam or microwave for about 4-5 minutes until crisp tender. Rinse and pat dry chicken; rub with onion and garlic powder. Spray a small baking dish with cooking spray and bake chicken for about 15-20 minutes, until no longer pink inside; let cool slightly and shred into bite-sized pieces. Toast pita and cut in half. Spread each half of pita with mayonnaise and stuff with equal amounts of chicken and broccoli. Serves 1

Salmon Salad Sandwiches

Ingredients:

• 3-oz pkg cream cheese
• 1 Tbsp mayonnaise
• 1 Tbsp lemon juice
• 1 tsp dill seed
• ¼ tsp salt
• Dash of pepper
• 6-oz cab pink salmon, drained, with skin and bones removed
• ½ cup carrots, shredded
• ½ cup celery, chopped
• 4 sandwich rolls

Directions:

In a mixing bowl, beat cream cheese and mayonnaise together. Add lemon juice and seasonings. Gently mix in salmon and vegetables. Pile lightly in sandwich rolls. Makes for 4.

French Dip Roast Beef Sandwich

Ingredients:

• 2 Tbsp butter
• 1 shallot, chopped
• 1 ½ Tbsp flour
• 2 cans (14oz each) beef consommé or au-ju sauce
• 1 ½ pounds deli roast beef

Directions:

Steak grill-seasoning blend or salt and pepper 4 sandwich rolls or deli rolls, split In a large, shallow skillet over moderate heat, melt butter. Sauté shallots in the butter for 2 minutes. Add flour and cook 1 minute longer. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve. Pile roast beef loosely across a large work surface, and season with grill seasonings or salt and pepper. Gather 4 small dipping bowls or small soup cups and 4 sandwich rolls. Using tongs to help you assemble, dip meat into sauce and pile into rolls. Makes 4 sandwiches.

Butterfly Sandwich

Ingredients:

• Bread
• Cream cheese
• Peanut butter
• Bananas
• Raisins
• Pickles
• Vegetable slices

Directions:

Create an open-faced butterfly sandwich by cutting a slice of bread diagonally, then reversing the halves to form the butterfly wings. Spread with cream cheese, peanut butter, or other bread spread, then decorate with pickles, banana slices, raisins, or other pieces of soft fruit. Cut carrots or peppers in thin strips for antennas!

Sandwich Cut-outs!

· Using cookie cutters with fun shapes like dinosaurs, stars, and hearts, cut slices of cheese, meats, and whole-grain bread. Then put them together to make fun sandwiches.