Here are my current favorites
Turkey Reuben
1 tablespoons Dijon mustard
4 slices rye bread
2 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese
4 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
2 Tab fat-free Thousand Island dressing
1 tablespoon canola oil, divided
Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 2 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
Heat 1/2 canola oil in a large nonstick skillet over medium-high heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
Chicken Reuben Sandwich
2 OroWheat Sandwich thin
6oz Broccoli Cole Slaw (comes prepackaged in the produce section, can also use regular shredded cabbage coleslaw if you prefer)
4 tbsp 1000 Island Dressing
2 Slice Swiss cheese
2 tbsp creamy Dijon mustard
2 chicken breast, boneless, skinless
•Put chicken breast in a ziplock bag and pound it thin with a meat mallet.
Place chicken in a shallow baking dish and thinly coat each side with the mustard. Add salt/pepper to taste.
Bake for about 25 minutes at 400 degrees.
•Last three minutes put cheese on chicken breast and back in oven to melt.
•Toss broccoli slaw or coleslaw with 1000 island dressing.
Toast the sandwich thin or bread of your choice
Place chicken breast and broccoli slaw onto bread and enjoy!
Buffalo Chicken Wrap
2 tablespoons hot pepper sauce, such as Frank's RedHot
2 tablespoons white vinegar, divided
¼ teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons sour cream
Freshly ground pepper to taste
¼ cup crumbled blue cheese
2 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
Instructions
1. Whisk hot pepper sauce, 2 tablespoons vinegar, and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, sour cream, pepper. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
Roast Beef Pita Pocket
1 whole-wheat pita, cut in two
1-cup baby spinach leaves
4 TBS chopped red onion
2 oz thinly sliced Swiss or cheddar cheese
6 oz thinly sliced roast beef, extra-lean from deli
4 TBS horseradish cream
- 2 TBS bottled horseradish
-1/2 cup light sour cream
- 2 TBS minced green onion tops
- Salt and pepper
Whisk all ingredients until well combined. Season with salt and pepper to taste.
Spread the horseradish cream evenly on one side of the inside of the pocket
Add he spinach and onion, then roast beef and cheese
Serve immediately
Cheese-Steak Hoagie
1 tsp. olive oil
½ cup each sliced onion and bell pepper
2 oz of sharp cheddar cheese, shredded
1 Tbs each cream cheese and half-n-half
5 oz top round steak, broiled until done to taste
Dijon
2 whole-wheat hoagie rolls
In a nonstick skillet heat oil and sauté onion and peppers, until veggies are tender. Set aside and keep warm.Spray butter spray onto bread and broil until lightly toasted. Microwave cheese and half-n-half until smooth and creamy. To serve, thinly slice steak across the grain. Onto bottom half of each roll spread Dijon, arrange half of steak slices, half of the onion mixture, and half the cheese mixture. Cover with top half of rolls.
Tuna Salad
Tuna, drained or use the pouch
diced onion and green pepper
diced dill or Splenda sweet pickle
shredded carrot
chopped walnuts
light mayo and Dijon
Mix it all up and use the bread of your choice.
It's definitely a treat... because I must have real mayo...
