Spicy Chipotle Turkey Wraps

• 1/2 cup mayonnaise
• 1 tablespoon chopped chipotle chile in adobo sauce
• 2 teaspoons adobo sauce from chipotle peppers
• 4 (10 inch) whole wheat tortillas
• 1/2 pound sliced smoked turkey
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 avocado – peeled, pitted and sliced
• 4 Romaine lettuce leaves

1. Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl. Spread the mixture evenly on the tortillas. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the tortilla up to the top edge, forming a tight cylinder. Cut the wrap in half before serving.

All Shook Up Peanut Butter and Banana Sandwich

• 2 tablespoons butter, softened
• 8 slices white bread
• 1/2 cup creamy peanut butter
• 1 large, ripe banana, sliced
• 1/4 cup honey
• 12 slices bacon, fried until crispy (optional)

1. Spread the butter on 1 side of each slice of bread.
2. On the opposite side of bread spread peanut butter.
3. Place banana slices on top of peanut butter.
4. Drizzle honey over bananas.
5. Add three slices of bacon on top of the bananas.
6. Place the remaining buttered bread slice on top, butter side out.
7. Place sandwiches on a preheated grill or griddle.
8. Cook until each side is golden brown.
9. Slice in half and serve immediately.

 

California Nicoise Sandwich

• 1 baguette style loaf, 20 inches long x 3 to 4 inches wide
• 1/2 cups mayonnaise
• 1 garlic clove, minced
• 2 teaspoons grated lemon peel
• 2 cans (6 1/2 to 7 oz each) oil-packed tuna, drained
• 1 1/2 tablespoons chopped fresh tarragon
• 1 1/2 tablespoons red wine vinegar
• salt and pepper to taste
• 1/2 cup radishes, thinly sliced
• 1 medium tomato, sliced
• 2 hard boiled eggs, sliced thin
• 1/2 avocado, thinly sliced
• 1/2 cup kalamata olives, pitted and chopped

1. Slice loaf in half lengthwise. Scoop out 3/4 of the bread from the top and bottom halves to create a pocket.
2. In a small bowl, combine mayonnaise, garlic and lemon peel. Whisk until blended. Spread over the loaf top.
3. In medium bowl, combine tuna, tarragon, vinegar, salt and pepper. Stir until well mixed. Spoon into the loaf bottom.
4. Top tuna mixture with radishes, tomato, eggs and avocado slices. Add olives over the top of the loaf.
5. Slice into six equal portions.

Jalapeno Popper Grilled Cheese Sandwich

Ingredients

• 2 ounces cream cheese, softened
• 1 tablespoon sour cream
• 10 pickled jalapeno pepper slices, or to taste – chopped
• 2 ciabatta sandwich rolls
• 4 teaspoons butter
• 8 tortilla chips, crushed
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
2. Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
3. Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Eggplant and Mozzarella Cheese Sandwiches

Ingredients:

• 4 6-inch lengths of French bread or individual sandwich buns
• olive oil
• garlic powder
• 12 to 16 ounces thinly sliced Mozzarella cheese
• roasted red pepper slices, cut in strips
• 1 medium eggplant
• flour
• salt and pepper

Preparation:

Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.

Chicken and Marinated-Zucchini Sandwich

Ingredients

• 1 zucchini
• 1/4 red onion, thinly sliced
• 1 tablespoon thinly sliced lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound chicken cutlets
• Handful of chopped toasted almonds
• Handful of fresh parsley
• 1 loaf Italian bread
• Romaine lettuce

Directions

1. Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
2. Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

Pesto Tuna Salad with Sun Dried Tomatoes

Ingredients

• 1 (6 ounce) can canned tuna
• 1/4 cup prepared basil pesto sauce
• 6 oil-packed sun-dried tomatoes, drained and diced
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese

 Directions

1. In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.

Backyard BBQ Steakhouse Cheeseburgers

• 1/4 cup chopped tomatoes
• 1 Tbsp light mayonnaise
• 1/4 cup steak sauce
• 1  loaf French bread  (16 to 20 inch)
• 1 lb. extra-lean ground beef
• 1/4 cup  chopped onions
• 4 cheese slices

1. Heat grill to medium-high heat.
2. Combine tomatoes, dressing and 1/2 tsp.  of steak sauce.
3. Cut French bread lengthwise in half, then cut crosswise into 4 pieces
4. Mix meat, onions and remaining steak sauce. Shape into 4 (1/2-inch thick) oval patties.
5. Grill 4 minutes each side or until done. Top with cheese slices.
6. Add French bread to grill, cut sides down, for 1 minute or until lightly toasted.

Cream Cheese Salsa Roll-ups

Ingredients

• 125 grams Light Brick Cream Cheese Spread, softened
• 3 tablespoons salsa
• 2 (10 inch) spinach-flavoured tortillas or wraps
• 1/2 cup shredded Cheddar Cheese
• Chile powder

Directions

1. Mix cream cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder. Roll up each tortilla tightly.
2. Cut each crosswise into nine slices. Arrange, cut-sides down, on serving platter.

Tuna Salad

Ingredients

• 1 (7 ounce) can white tuna, drained and flaked
• 6 tablespoons mayonnaise or salad dressing
• 1 tablespoon Parmesan cheese
• 3 tablespoons sweet pickle relish
• 1/8 teaspoon dried minced onion flakes
• 1/4 teaspoon curry powder
• 1 tablespoon dried parsley
• 1/2 teaspoon dried dill weed
• 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.