Tasty Nutritious Sandwiches

Although classic muffelettas include layers of ham, salami, and cheese, olive salad is the hallmark of the real thing. Wrapping the sandwich tightly with plastic wrap and refrigerating it helps the flavors to integrate.

Yield
12 servings

Ingredients
Olive Salad:
1/2 cup olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffelettas:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens
Preparation

To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

To prepare muffelettas, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.

Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

Yield
4 servings (serving size: 1 sandwich)

Ingredients
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large egg whites
3 large eggs
Dash of hot pepper sauce
Cooking spray
1 cup finely diced red bell pepper
3/4 cup prechopped onion
4 sourdough English muffins, split
1/2 cup (2 ounces) shredded smoked mozzarella cheese
1 1/2 cups bagged baby spinach leaves
Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.

Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.

Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.

Jazz up a traditional turkey sandwich with classic Rueben ingredients like sauerkraut, Dijon mustard, and Thousand Island dressing.

Ingredients

* 2 tablespoons Dijon mustard
* 8 slices rye bread
* 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
* 8 ounces smoked turkey, thinly sliced
* 2/3 cup sauerkraut, drained and rinsed
* 1/4 cup fat-free Thousand Island dressing
* 1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 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 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 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.

This hot sandwich recipe does double-duty as both a breakfast and lunch dish. Cinnamon-raisin bread, honey, and fig preserves offer a sweet taste while the sliced basil gives fresh flavor and a punch of color.

Yield: 4 servings (serving size: 1 sandwich)
Ingredients

* 2 teaspoons honey
* 1/4 teaspoon grated lemon rind
* 1 (4-ounce) package goat cheese
* 8 (1-ounce) slices cinnamon-raisin bread
* 2 tablespoons fig preserves
* 2 teaspoons thinly sliced fresh basil
* Cooking spray
* 1 teaspoon powdered sugar

Preparation

Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.

Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.

Recipe: Courtesy of myrecipes.com

Prep: 10 min., Bake: 15 min.

Yield
Makes 6 servings

Ingredients
1 (9-ounce) round loaf focaccia bread
3 ounces thinly sliced prosciutto*
4 ounces thinly sliced Muenster cheese
1 (6-ounce) package fresh baby spinach
1/4 cup bottled roasted red bell peppers, drained
2 tablespoons light balsamic vinaigrette
Preparation

Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.

Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately.

*6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.

Look for focaccia in the bakery section of your grocery store.

Yield
4 servings (serving size: 1 wedge)

Ingredients
3 tablespoons low-fat mayonnaise
2 tablespoons chopped fresh basil
2 teaspoons sun-dried tomato sprinkles
1/4 teaspoon crushed red pepper
1 (8-inch) round focaccia bread (about 8 ounces)
8 ounces smoked deli ham, thinly sliced
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 cup spinach leaves
Preparation

Combine the first 4 ingredients in a small bowl. Cut bread in half horizontally. Spread the mayonnaise mixture over the cut sides of bread. Place ham over bottom half of bread. Top with peppers and spinach, and cover with top half of bread. Cut the sandwich crosswise into 4 wedges.

Yield
4 servings (serving size: 1 sandwich)

Ingredients
8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
1/4 cup turkey gravy
4 reduced-sodium bacon slices, cooked and cut in half
12 ounces sliced cooked turkey breast
2 slices provolone cheese, halved
1 cup arugula
1 tablespoon cranberry-shallot chutney
Preparation

Preheat oven to 400°.

Place bread slices on a baking sheet. Spread light mayonnaise evenly over 4 bread slices. Spread turkey gravy evenly over remaining 4 bread slices. Top the mayonnaise-spread slices evenly with bacon slices, turkey breast, and provolone cheese. Bake at 400° for 10 minutes or until cheese is melted. Top cheese evenly with arugula. Drizzle with cranberry-shallot chutney. Top with gravy-spread bread slices. Press sandwiches together.

Cranberry Shallot Chutney Recipe

Cranberries and shallots shine in this chutney, but it also includes the delicious flavors of apples, raisins, and optional nuts. Use this chutney as a condiment with turkey, duck, pork, or over cheesecake.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
3 cups (12 ounces) fresh cranberries
2 large tart apples, peeled, cored, and chopped
1-1/4 cups packed brown sugar
1/3 cup raspberry vinegar
1/2 cup golden raisins
1/4 cup (1 ounce) finely chopped candied ginger
1/2 teaspoon each salt and curry powder
Finely shredded zest of 1 orange
2 shallots, minced
3/4 cup (3 ounces) chopped walnuts or pecans, toasted (optional)
Preparation:
Place cranberries, apples, brown sugar, raspberry vinegar, raisins, ginger, salt, curry powder, and shallots in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the walnuts or pecans.

Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks. This ruby chutney complements roast turkey, pork loin, and duck. You can also add a spoonful to a slice of pate or savory cheesecake.

Yield: about 4 cups

These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.

Yield
6 servings

Ingredients
Cooking spray
4 cups red bell pepper strips
2 cups green bell pepper strips
2 cups vertically sliced onion
1 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
12 ounces hot turkey Italian sausage
12 ounces ground turkey breast
6 (2-ounce) whole wheat hamburger buns
3/4 cup (3 ounces) shredded sharp provolone cheese
Preparation

Prepare grill or broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm.

Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.

Prep: 10 min., Chill: 30 min., Grill: 16 min.

Yield
Makes 4 servings

Ingredients
1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
Preparation

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.

Use a knife and fork to carve into this tasty burger. Start with an English muffin, then add a seasoned beef patty and top with sautéed onions and mushrooms for a memorable weeknight dinner.

Yield
4 servings (serving size: 1 sandwich)

Ingredients
2 teaspoons olive oil
1 medium sweet onion, sliced and separated into rings
2 (8-ounce) packages presliced mushrooms
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 1/2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 pound ground round
2 English muffins, split and toasted
Preparation

Preheat grill.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 5 minutes or until golden. Add mushrooms and salt; cook 5 minutes, stirring constantly. Add vinegar; remove mixture from pan. Set aside.

Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties with spice mixture. Grill patties 4 minutes on each side or until done. Place burgers on muffin halves, and top each burger with 1/4 cup onion mixture.

The oldest diner sandwich becomes a great summer meal when you make it live up to its name-cook it on the grill. Prep and cook time: about 15 minutes.

Yield
Makes 4 sandwiches (serving size: 1 sandwich)

Ingredients
8 slices rye bread (about 10 oz. total)
About 8 ounces cheddar cheese, thinly sliced
1 firm-ripe tomato (about 6 oz.), rinsed, cored, and thinly sliced
1/2 sweet onion (about 4 oz.), thinly sliced and separated into rings
About 2 tablespoons olive oil
Preparation

1. For each sandwich, top a slice of bread with a thin layer of cheese, two tomato slices, a few rings of onion, and more cheese. Top with a second slice of bread. Brush both sides of the sandwich lightly with olive oil, then push two or three toothpicks all the way through the sandwich to secure.

2. Lay sandwiches over medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid. Cook, turning to prevent bread from scorching (remove toothpicks when turning, if they catch on the grill), until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, 8 to 10 minutes total. Serve hot, while cheese is still melted.