Turkey Reuben Sandwiches

From Cooking Light Magazine

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

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.

Cheesy Grilled Eggplant Sandwiches

From Every Day with Rachael Ray August 2008

1 pound small eggplants, trimmed and thinly sliced lengthwise
1/4 C EVOO
Salt and pepper
8 slices Italian bread
10oz jarlsberg cheese, shredded (about 2 1/2 cups)
1 4oz package thinly sliced prosciutto

Preheat a grill to medim. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes.
Lay the bread on a work surface. Top 4 slices with a layer each of cheese, proscuitto, eggplant and another layer of the proscuitto and cheese. Top with the remaining bread slices.
Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.

Zesty Ginger Beer BBQ Pulled Chicken Sandwich

From Food Network Challenge

2 cups ginger beer
2 tablespoons Worcestershire sauce
1 cup ketchup
2 tablespoons apple cider vinegar
1/2 cup hoisin sauce
1/2 teaspoon five-spice powder
1/4 cup fresh orange juice
1 clove garlic, minced
2 tablespoons fresh lime juice
1/2 teaspoon onion powder
2 tablespoons dark brown sugar
1/2 teaspoon salt
2 tablespoons honey
1/2 teaspoon black pepper
1 rotisserie chicken, skin removed, meat shredded

Sweet potato bacon biscuits:
1/4 cup yellow onion, chopped
1 tablespoon olive oil
1/4 teaspoon sugar
2 cups all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
About 4 tablespoons butter
1/2 cup cooked bacon, chopped
3/4 cup cold sweet potato puree
1/3 buttermilk

For the chicken: In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm.
For sweet potato bacon biscuits: Preheat oven to 425 degrees F.
In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich.
To assemble: Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half.

Steak Sandwich Kabobs

From Taste of Home's Simple & Delicious July/August 2007

1 lb boneless beef sirloin steak, cut into 1" cubes
1 tsp steak seasoning
1 medium sweet red pepper, cut into 1" chunks
6oz focaccia bread, cut into 1" cubes
1 medium onion, cut into 1" chunks
1 Tbsp olive oil
3 slices provolone cheese, cut into strips
2 C deli coleslaw
1/2 C chopped walnuts

Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with oil.
Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

Thai Chicken Crescent Potsticker Sandwiches

From Pillsbury Quick & Easy Bake-Off #39

2 Tbsp plain yogurt or sour cream
1 Tbsp peanut butter
2 tsp curry powder
1 tsp ginger
1/2 tsp garlic powder
1 1/2 tsp soy sauce
1 C frozen cooked chicken breast, thawed
1 1/2 C shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well.
Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5" square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown.
Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Grilled Vegetable Sandwich

From: How To Read A French Fry

Be generous with the oil in this recipe-it's necessary to replace the moisture that evaporates from the cut surfaces of the vegetables during the intense dry heat of grilling.

2 long Asian eggplants
Olive oil for brushing, plus 2 tablespoons
Salt
2 red bell peppers
1 medium yellow onion
1 loaf rustic bread, preferably a ciabatta
1 medium tomato, sliced
6 ounces fresh goat cheese
1/4 C finely sliced fresh basil leaves
2 tsp red wine vinegar
Fresh ground black pepper

Preheat the grill

Cut the stems off the eggplants and slice them lengthwise into quarters. Brush the quarters with oil and grill over medium-high heat, turning occasionally, until softened and darkened, about 10 minutes. Remove from the heat and salt lightly.

While the eggplants are cooking, grill the red peppers, turning, until they are blackened on all sides, about 10 minutes. Remove the peppers and place them in a zipper-lock plastic bag to cool.

Peel the onion, being carefull to leave the root end intact, and cut into 6 wedges. Grill the onion until soft, about 7 minutes, turning once.

Peel the peppers and remove the stems, seeds and veins.

Split the bread lengthwise in half. Arrange the grilled eggplant, peppers, onion and tomato slices in layers on the bottom half. Crumble the cheese over the top. Sprinkle with the basil.

Whisk together the 2 tablespoons of oil, the vinegar and salt and pepper to taste and drizzle over the vegetables.

Place the top half of the loaf on the sandwich and press down lightly. Slice and serve.

Italian Egg Sandwich

From Giada De Laurentiis; Everyday Italian

3 teaspoons olive oil
1 large egg
Salt and pepper
1 slice rustic white bread (1/2-inch-thick)
1 garlic clove
1 tablespoon grated Parmesan
1/4 cup warm marinara sauce, drained of excess liquid

Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
Meanwhile, toast the bread until golden brown. Brush the remaining oil over the toast. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.

Steak Sandwich...Knife and Fork Required

From Rachael Ray: 365 No Repeats

1 sheet puff pastry, defrosted, kept chilled
salt and fresh ground black pepper
1 1/2-2 pounds beef skirt steaks
2 Tbsp extra-virgin olive oil (EVOO), plus some for drizzling
2 garlic cloves, chopped
2 sprigs fresh rosemary, leaves removed and finely chopped
1 small bunch of thin asparagus
1/2 C crumbled blue cheese
1 large bunch of arugula, stemmed, cleaned, and coarsely chopped
3 Tbsp balsamic vinegar

Preheat the oven to 400.

Preheat a grill pan or outdoor grill on high.

With a sharp knife, cut the thawed but chilled puff pastry sheet into 4 squares, arrange on a cookie sheet, and sprinkle with a little salt and pepper. Bake the puff pastry according to package directions, or until golden brown all over, about 12-15 minutes.

While the puff pastry is baking, season the skirt steaks with the EVOO, garlic, rosemary, salt, and pepper. Grill the meat 3-4 minutes on each side. Remove the meat and let it rest for 5 minutes to allow the juices to redistribute. While the steak is cooking, trim the woody ends off the asparagus. Drizzle with EVOO and season with salt and pepper. As soon as the steaks are off the grill and resting, add the asparagus to the grill.

Grill the spears, turning frequently, until the asparagus is tender, about 4-5 minutes. Remove the asparagus from the grill and cut into 2" lengths.

In a bowl, toss together the chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt, and pepper.

Slice the steak thinly across the grain. Top each golden-brown puff pastry square with some slices of steak. Top the steak with the asparagus salad and serve.

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

From: Rachael Ray

2 lemons
2 Tbsp fresh thyme leaves, stripped and chopped
salt and freshly ground black pepper
1 1/2 lb flank steak
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
5 Tbsp extra-virgin olive oil (EVOO)
1/4 C crumbled blue cheese
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe Bartlett, Anjou or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed


In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes.

In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 tablespoons of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove.

Preheat a grill pan or outdoor grill on high.

Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.
Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.

Avocado Bacon Sandwiches

From Taste of Home June/July 1998

1 pound sliced bacon, halved
2 medium ripe avocados, sliced
Salt and pepper to taste
1/3 cup mayonnaise
1 tablespoon lemon juice
8 slices whole wheat bread, toasted

DIRECTIONS
Cook bacon until crisp; drain on paper towels. Gently toss avocados with salt and pepper. Combine mayonnaise and lemon juice; spread over toast. Top with avocado and bacon. Serve immediately. Yield: 8 sandwiches.

Monte Cristo Sandwiches

4 Tbsp butter or margarine, softened, divided
1 Tbsp prepared mustard
8 slices firm-textured white bread
8 slices roast chicken
8 slices Swiss cheese
3 eggs
1/4 C milk
1/4 tsp salt

Blend 2 tablespoons butter and mustard in small bowl until smooth. Spread on 4 slices of bread. Alternate slices of chicken and cheese on bread. Top with remaining 4 slices of bread. Combine eggs, milk and salt in medium bowl; mix with a fork until well blended. Heat remaining butter in a large skillet over medium-high heat. Dip sandwiches into egg mixture with a large spatula, letting excess drip back into bowl. Add sandwiches to skillet; fry until golden, about 2 minutes per side.