Sweet Turkey Sandwiches for My Sweetie’s Lunch

Ingredients:

1/3 cup apricot jam
1 tablespoon Dijon mustard
1/2 cup whipped cream cheese
2 tablespoons chopped dried apricots
16 slices cinnamon raisin bread
8 slices whole wheat bread
1 pound thinly sliced smoked turkey or fully cooked ham

Instructions:

Fold together the dried apricots and cream cheese until fully blended. Add the mustard and mix well. Stir in the apricot jam being sure to blend all ingredients together well. Start with the cinnamon raisin bread. Spread the cream cheese mixture evenly on one side. Place the meat (as much as you like) on top of the cream cheese mixture. Spread the cream cheese mixture on one side of the whole wheat bread and place on top of the meat. Take one more piece of the cinnamon raisin bread and spread mixture on one side. Place face down on sandwich. Continue with each new sandwich until all the bread is used. Cut in half, wrap in foil and place in your child’s lunchbox for a healthy sandwich they will enjoy.

The Flip Side of Peanut Butter and Jelly

Ingredients:

2 teaspoons butter
2 slices bread, white or wheat
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

Instructions:

Place butter in a skillet. Allow butter to melt completely. On a piece of beard spread peanut butter just on one side. Place bread in heated skillet with the peanut butter face up. Take another slice of bread and spread one side with jelly. Place the jelly side down on bread in skillet. Grill sandwich until brown, flip and grill other side until done.

Super Pear Sandwich

Ingredients:
2 pears, peeled and sliced
8 slices of bread (preferably sourdough)
½ cup blue cheese, crumbled
½ cup Havarti cheese, grated
¼ cup sour cream

Instructions:
In a bowl, mix together the blue and havarti cheese. Spread sour cream on one side of each slice of bread and top 4 bread slices with sliced pears and cheese mix. Grill sandwiches and the other 4 slices of bread for a few minutes until the cheese is melted and the bread is browned. Top pear and cheese sandwich with toasted slice of bread and enjoy immediately.

Grilled Salmon Sandwich

Serves 4

Ingredients:
1 medium cucumber, sliced
½ cup red pepper, sliced
1 small onion, chopped
2/3 cup plain yogurt
1/3 cup mayonnaise
2 fresh and deboned fillets of salmon
1 tbsp fresh lemon juice
1 tsp dill weed
1 tsp parsley
1 tsp ground coriander
1 tsp rosemary
1 tsp oregano
2 tbsp olive oil

Instructions:
Heat olive oil in a large skillet and add rosemary and oregano. Fry the salmon fillets until nice and golden. In separate pan, heat 1 tbsp olive oil, then sauté red pepper, cucumber slices and onion.

Mix yogurt, mayonnaise, lemon juice, dill weed, parsley and coriander in a bowl.

Serve the cooked salmon on your choice of bread or bread roll, top with the dressing and sautéed vegetables. Top with another piece of bread or the top of the bread roll and enjoy this delicious salmon sandwich.

Chicken and Avocado Croissant Sandwhich

1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
2 large croissants, halved
2 T mayonnaise
1/2 cup  cooked chicken breast, shredded

Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread on halved croissants on one side with mayonnaise and the other slice with the avocado mixture. Place the chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado.

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Sloppy Joe Sandwich

1 pound ground beef
1 small onion, chopped
3/4 cup prepared barbecue sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 hamburger buns, split
American cheese slices(optional)
green bell pepper rings (optional)

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings. Stir in barbecue sauce, salt and pepper; heat through.

Optional: Serve in buns with cheese and bell pepper.

Makes 4 servings.

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Philly Cheesesteak Recipe

1/4 cup Butter
2 cups sliced onions
1 medium (1 cup) green and/or red bell pepper, cut into strips
1/2 pound sliced deli roast beef, cut into strips
4 hoagie or French rolls, split
8 slices (3/4-ounce each) deli Provolone Cheese, cut in half
1/4 cup sliced mushrooms (optional)

Heat broiler. Melt butter in 10-inch skillet until sizzling; add onions and pepper strips (and optional mushrooms). Cook over medium heat until onion is softened (8 to 10 minutes). Add beef strips; continue cooking until heated through (4 to 6 minutes). Meanwhile, place split rolls onto ungreased baking sheet, cut-side up. Broil 2 to 5 inches from heat until light golden brown (1 to 2 minutes). For each sandwich, place 2 halves cheese on bottom half of bun. Spoon 1/4 hot meat mixture over cheese. Top with 2 halves cheese and top half of bun. Serve immediately. Makes 4 sandwiches.

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Poor Boy Sandwich

1 pound cooked boneless pork loin roast, sliced
1/2 lb. alfalfa sprouts
1 ripe avocado, peeled and sliced
1 cucumber, sliced thinly
1 ripe tomato, sliced
4 ounces fresh spinach leaves
1 green bell pepper, seeded and sliced into strips
1 one-pound loaf French or Italian bread
4 tablespoons bottled Italian dressing

Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Makes 4 servings.

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Club Sandwich Recipe

1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced turkey breast
8 slices cooked bacon

Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks. Makes 4 sandwiches.

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Cool Cucumber Sandwich

2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
2 avocados

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

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