They're portable, easy-to-make little meals--just the thing for this time of year.

MONKEY PB&J Spread mini pitas with peanut butter. Top with jelly and tuck in a few
banana slices.

BEEF AND BRIE Slather pumpernickel bread slices with horseradish sauce. Fill with
sliced roast beef, Brie cheese and watercress or lettuce.

SOUTHWEST GRILLED CHEESE Sandwich sliced Jack cheese and tomatoes and grilled
fresh green chilies (or well-drained canned whole green chilies) between slices of
whole-wheat or white bread, then pan-grill.

NEAR EASTERN Make tabbouleh salad from a mix (or buy ready-made at
supermarket). Line whole-wheat pitas with lettuce, stuff them with tabbouleh and
drizzle with plain yogurt seasoned with a little cumin.

SANTA FE EGG SALAD Dress chopped hard-cooked eggs with a mixture of salsa,
mayonnaise and canned chopped green chilies. Roll up in warmed flour tortillas or stuff
into a hard roll. 

CHEESE-TORTILLA ROLL-UPS In a food processor, process 1 1/2 cups shredded Cheddar
cheese, 3 ounces cream cheese, 1/4 cup plain nonfat yogurt and 1 teaspoon chili powder
until smooth. Spread on 8 warmed soft flour tortillas. Top with 1 1/2 cups each chopped
tomato and lettuce and roll up. * Serves 4 to 6. Per serving (5): 401 cal, 16 g pro, 36 g car,
21 g fat, 55 mg chol, 549 mg sod. Exchanges: 2 1/4 starch/bread, 1/2 vegetable, 1 1/3
high-fat meat, 2 fat


Prep: 10 min 
Cost per Serving: $1.13

 1/4 cup mayonnaise
 1 1/2 teaspoons grated fresh gingerroot
 1/4 teaspoon curry powder
 1 navel orange, peeled with white membrane removed, and cut in sections
 1 cup sliced celery
 2 tablespoons each diced red onion and toasted slivered almonds
 1/4 cup golden raisins
 8 ounces smoked turkey, cut in 1/4-inch strips
 4 slices pumpernickel bread
 1/2 cup coarsely shredded spinach 

1. Mix mayonnaise, ginger and curry powder in a large bowl until blended. Add orange,
celery, onion, almonds, raisins and turkey. Stir to mix.
2. Mound on pumpernickel and top with spinach. Serve open-face.

* Serves 4. Per serving: 320 cal, 16 g pro, 30 g car, 16 g fat, 38 mg chol, 901 mg sod.
Exchanges: 1 starch/bread, 1 vegetable, 3/4 fruit, 2 fat


Prep: 10 min
Cost per Serving: $1.70

Olive salad is the not-so-secret ingredient that gives this New Orleans-style sandwich its

 1 jar (9 3/4 ounces) olive salad, drained
 3 tablespoons olive oil
 1/2 cup chopped celery
 1 teaspoon minced garlic
 1/2 teaspoon dried oregano
 One 7- to 8-inch-round loaf sourdough or other crusty bread or four 6- to 7-inch-long
 4 ounces sliced baked Virginia ham
 4 ounces sliced provolone cheese
 4 ounces sliced Genoa salami

1. In small bowl, mix olive salad, oil, celery, garlic and oregano.
2. Cut bread or rolls in half. Remove some of the soft inside from each half. Brush top
with some oil from salad mixture. Fill bottom with olive salad. Top with ham, cheese
and salami. Replace top and press firmly.
3. To serve: Cut loaf in wedges or cut rolls crosswise in half.

* Serves 4. Per serving: 632 cal, 27 g pro, 47 g car, 37 g fat, 65 mg chol, 2,435 mg sod.
Exchanges: 3 starch/bread, 1/2 vegetable, 3 medium-fat meat, 4 1/4 fat

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