Tangy Tuna Panini

Tangy Tuna Panini

From Every Day with Rachael Ray
April 2009

SERVES 4

Prep Time: 25 min
Cook Time: 6 min
Ingredients

Two 6-ounce cans tuna packed in oil, drained
½ cup extra-virgin olive oil, plus more for brushing
Grated peel of 1 lemon, plus juice of 1/2 lemon
1/2 cup finely chopped red onion
1 rib celery, finely chopped

2 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
8 slices country bread
16 pepperoncini, halved lengthwise
4 large eggs





1. Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

Brunch Panini

Brunch Panini

From Every Day with Rachael Ray
April 2009

SERVES 4

Prep Time: 10 min
Cook Time: 6 min
Ingredients

8 ounces provolone cheese, sliced
8 slices country bread
16 slices prosciutto (about 8 ounces)

1/4 cup raspberry jam
4 large eggs
3 tablespoons melted butter





1. Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.
2. In a shallow bowl, beat the eggs with the butter. Working in batches, dip both sides of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.

Easy Turkey-Tortilla Roll-Ups

Easy Turkey-Tortilla Roll-Ups
Kraft Foods


Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!

SPREAD tortillas with cream cheese; top with turkey.

PLACE lettuce on bottom halves of tortillas; roll up.

CUT each into 4 slices.

Caesar Pockets

Caesar Pockets
Kraft Foods


Prep Time:10 min Total Time: 10 min
Makes:
4 servings, 2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!

TOSS lettuce with turkey, peppers, cheese and dressing.

SPOON into pitas.

Steak-and-Onion Sandwiches

Steak-and-Onion Sandwiches
Martha Stewart

Prep: 20 minutes Total: 45 minutes

Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.

Ingredients

* 1 top round steak (1 pound), about 1 1/2 inches thick
* 1 tablespoon Worcestershire sauce
* Coarse salt and ground pepper
* 1 medium red onion, halved and thinly sliced
* 6 tablespoons white-wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
* 8 slices whole-wheat bread, toasted
* 2 tablespoons Dijon mustard


Directions

1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.

Lighter Pulled Pork Sandwiches

Lighter Pulled Pork Sandwiches
Martha Stewart

Prep: 20 minutes Total: 1 hour

Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.

Ingredients

Serves 4.

* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split


Directions

1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.

Reuben

Reuben
Nancy Fox

Serves: 2
Prep Time: 4-5 minutes
Cook Time: 8 minutes

Ingredients

4 slices rye bread
6 tsp butter
4 ounces turkey pastrami, sliced
1/2 cup sauerkraut, drained
2 oz reduced-fat mozzarella cheese, shredded
1 TBSP reduced-fat mayonnaise
1 tsp sweet relish
1 tsp ketchup
thousand island dressing

Directions
Combine all dressing ingredients. Spread on one side of each slice of bread; spread 1 teaspoon of margarine on the other side.
Pile half of the pastrami, sauerkraut, and cheese onto the dressing side of two slices of bread. Top with the remaining bread, dressing side in.
In a nonstick pan, melt the 2 remaining teaspoons of margarine over medium heat. Grill the sandwiches in the pan until golden (approximately 4 minutes per side). Cut in half and serve immediately.

Chicken Salad

Chicken Salad

4 cups cubed, cooked chicken meat
1 cup mayonnaise, more or less depending on how you like it
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green or red bell pepper
1 cup toasted pine nuts
1 teaspoon seasoning salt (Lawry's is good)
ground black pepper to taste

I just boil 3 chicken breasts for about 25 minutes. Let them cool and then cube. Toast the pine nuts over medium heat - takes about 5 minutes. Let them cool.

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill minimally 1 hour. Serve with rolls, croissants, or as a sandwich.

Tomato & Basil Finger Sandwiches

Tomato & Basil Finger Sandwiches

4 slices whole-wheat bread
8 tsp reduced-fat mayonnaise, divided
4 thick slices tomato
4 tsp sliced fresh basil
1/8 tsp salt
1/8 tsp freshly ground pepper

Cut bread into rounds slightly larger than your tomato-a biscuit cutter works well. Spread each slice with 2 tsp mayonnaise. Top with tomatoes, basil, salt and pepper.

Avocado Tea Sandwiches

Avocado Tea Sandwiches
(Makes 4 sandwiches)

1 ripe avocado, sliced
1 TBSP reduced-fat mayonnaise
½ tsp lemon juice
1/8 tsp cracked black pepper
8 very thin slices wheat bread
2oz thinly sliced smoked salmon
12 thin slices European cucumber

Combine mayonnaise, lemon juice and pepper in a small bowl. Thinly spread on bread and top with salmon, avocado and cucumber.