Sandwiches

Tomato Basil Open-Faced Sandwiches

Ingredients:

• 1 ½ Tbsp olive oil
• 1 clove garlic, crushed
• 1 Tbsp finely minced fresh basil
• 8 ¾ inch slices, crusty hearth style bread
• 16-24 fresh basil leaves, enough to cover bread slices
• 4 red-ripe, medium tomatoes, stem end removed
• Salt
• Fresh ground pepper

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