Lunch Box Cookbook: Make Lunch Your Favorite Meal with Amazingly Delicious Sandwich Recipes [2 ed.]

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Lunch Box Cookbook Make Lunch Your Favorite Meal with Amazingly Delicious Sandwich Recipes

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Table of Contents Tex-Mex Tilapia Sandwiches 9 Breakfast Turkey Sandwich 12 Delaware Inspires Chopped Salmon Sandwiches 13 Dainty Lettuce Sandwiches 14 Mediterranean Steak Sandwiches 15 Atlanta Deli Sandwiches 16 Venice Beach Rolls 17 New York Turkey Club on Pumpernickel 18 Authentic German Stroganoff Sandwiches 19 Spring Shallot Sandwiches 20 American Hot Dog Sandwiches 21 Red Pepper Turkey Press 24 American Breakfast Sandwich 25 30-Minute Muffulettas 26 Hawaiian Chicken Salad Sandwiches 27 Topped Turkey Sandwiches 28 Tahini Sandwich 29 Peek a Boo Sandwiches 30

Ranch Avocado Sandwich 31 6-Minute Windy City Sandwich 32 Weeknight Ground Beef Sandwiches 33 Cheesy French Toast Sandwiches 36 Pepperjack Sourdoughs 37 Honey Peanut Butter Sandwich 38 Portuguese Inspired Pimento Sandwiches 39 Oregon Tofu Sandwiches 40 American Banana Sandwiches 41 Maggie Valley Sandwich Sauce 42 Spicy Asian White Fish Sandwiches 43 Greek Feta sandwich 44 Sandwiches Ventura 45 Late October Sandwiches 48 Fruity Tuna Sandwiches 49 Albany Chicken Sandwiches 50 Philly Mushroom Spread 51 Hazelnut Snack Sandwiches 52 25-Minute French Dip Sandwiches 53

Sandwiches Brasileiro 54 Tasty Potato Bread 55 Beale Street Classic Sandwiches 56 Bologna Sandwiches 57 Feel Good Pear Sandwich 60 Italian Summer Festival Breakfast Sandwiches 61 An Artist’s Lunch Box Sandwich 62 Grilled Veggie Sandwiches 63 Lebanese Ground Beef Burgers 64 Sun Dried Caprese Sandwiches 65 Honey Chicken Salad Sandwiches 66 European Trout Sandwiches 67 California Whole Wheat Sandwich 68 Garden Party Chopped Seafood Sandwiches 69 Hot Mushrooms Sandwich 72 Sonoma Grape Sandwiches 73 Teriyaki Sirloin Sandwiches 74 College Mornings Sandwich 76 Tropical Grilled Cheese Sandwiches 77

Gluten Free Bread 78 Minnesota Nice Ciabattas 79 Japanese Seaweed Sandwiches 80 Mango Avocado Seafood Sandwiches 81 Country Tuna Sandwiches 84 Hot Apricot Spread 85 Fathia’s Favorite Sandwich 86 Fayetteville Inspired Barley Bread 87 Crusty Caprese Lunch Box Sandwich 88 Buttered Beef Sandwiches 89 Handmade Sourdough 90 Central American Hot Tuna Sandwiches 91 Hot Hummus Sandwich 92 Tuscan Sunrise Sandwich 93 Country Style Caprese Sandwiches 96 Radish Summer Sandwiches 97 Mock Morning McMuffins Sandwich 98 Rainbow Sandwiches 99 New Jersey Pizzeria Sandwiches 100

General Tso’s Sandwiches 101 Alternative Shrimp Salad Sandwiches 102 Big Apple Sandwiches 103 3-Ingredient Fruit Breakfast Sandwich 106 South American Cosmopolitan Sandwiches 107 Mumbai Masala Sandwiches 108

Tex-Mex

Tilapia Sandwiches

Prep Time: 20 mins Total Time: 26 mins Servings per Recipe: 4 Calories 483.3 Fat 27.6g Cholesterol 41.2mg Sodium 562.4mg Carbohydrates 45.7g Protein 19.0g

Ingredients 4 tilapia fillets 4 large hamburger buns with sesame seeds 4 large leaves romaine lettuce 4 oz. cheddar cheese 1 tbsp soft butter 1 tbsp Emeril's southwest seasoning, or

Cajun seasoning 2 tbsp extra virgin olive oil Chipotle Mayo 1/2 tbsp of chipotle sauce 4 tbsp of mayonnaise

Directions 1. To prepare the chipotle mayo: 2. Get a small mixing bowl: Whisk in it the chipotle sauce with mayonnaise. Place it aside. 3. To prepare the sandwiches: 4. Place a large skillet over medium heat. Heat in it the oil. 5. Season the fish fillets with some salt, pepper and southwest seasoning. 6. Cook them in the hot skillet for 3 to 4 min on each side. Drain them and place them aside. 7. Place a griddle pan over medium heat. Coat the open side of the burgers buns with butter. 8. Place the buttered side facing down and toast them for 1 to 2 min. 9. Place the top buns aside. Flip the bottom buns and lay over them the cheese slices. 10. Put on the lid and let them cook over low heat until the cheese melts. 11. Turn off the heat and lay the fish fillets on top followed by lettuce, 1 tbsp of chipotle mayo. 12. Cover them with the top buns. Serve your burgers warm. 13. Enjoy.

Tex-Mex Tilapia Sandwiches

9

BREAKFAST

Turkey Sandwich

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 326.6 Fat 16.1g Cholesterol 211.2mg Sodium 675.2mg Carbohydrates 29.2g Protein 16.5g

Ingredients 8 slices turkey bacon, cut crosswise into strips 2 C. potatoes, shredded 2 large tomatoes, seeded and diced 1/4 C. dill pickle, diced 4 slices whole wheat bread, toasted

2 tbsp Smart Balance butter spread, melted 4 eggs salt and pepper salad greens

Directions 1. Place a pan over medium heat. Fry in it the bacon until it becomes crisp. Drain it and place it aside. 2. Stir the potato into the same pan with the bacon fat. Cook them until they become golden brown for about 4 min. 3. Stir in the tomatoes, dill pickle, and cooked bacon. Cook them for 2 min. 4. Place the toasted bread slices on a serving plate. 5. Spoon over them the potato and bacon mixture. Place it them aside. 6. Place a pan over medium heat. Heat in it the butter. 7. Crack in it eggs keeping each egg separate from the other. Season them with a pinch of salt and pepper. 8. Let them cook until they are done to your liking. 9. Place each fried egg on a sandwich. Serve them right away. 10. Enjoy.

12

Breakfast Turkey Sandwich

Delaware

Inspires Chopped Salmon Sandwiches

Prep Time: 12 mins Total Time: 20 mins Servings per Recipe: 4 Calories 368.4 Fat 14.7g Cholesterol 157.6mg Sodium 1073.0mg Carbohydrates 37.3g Protein 21.1g

Ingredients 3 large eggs 1/3 C. mayonnaise 2 tsp horseradish, drained 8 slices rye bread 1/4 C. small mixed sprouts, such as radish 2 scallions, white and tender green parts only, sliced

4 large radishes, sliced 1/2 lb. sliced smoked salmon salt & ground black pepper

Directions 1. Place a heavy saucepan over medium heat. Place in it the eggs and cover them with water. 2. Let them cook until they start boiling. put on the lid and turn off the heat. 3. Let them sit for 9 min. Drain and peel them. Roughly chop them. 4. Get a mixing bowl: Whisk in it the mayonnaise with horseradish. 5. Coat one side of the bread slices with it. 6. Place 4 slices of bread with the mayo side facing up on a serving plate. 7. Layover it the radish slices followed by sprouts, scallions, salmon, chopped eggs, a pinch of salt and pepper.* 8. Cover them with the remaining slices of bread. Slice your sandwiches in half then serve them. 9. Enjoy.

Delaware Inspires Chopped Salmon Sandwiches

13

DAINTY

Lettuce Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 1.3 Fat 0.0g Cholesterol 0.0mg Sodium 5.1mg Carbohydrates 0.1g Protein 0.2g

Ingredients 2 bunches watercress, trimmed softened butter 16 thin slices bread

sea salt and black pepper

Directions 1. Coat both sides of the bread slices with butter. 2. Place 8 slices on a serving plate. Arrange over them the watercress. Sprinkle some salt and pepper on top. 3. Cover them with the remaining bread slices. Serve them immediately. 4. Enjoy.

14

Dainty Lettuce Sandwiches

Mediterranean

Steak Sandwiches

Prep Time: 5 hrs Total Time: 5 hrs 5 mins Servings per Recipe: 4 Calories 1005.8 Fat 23.5g Cholesterol 53.5mg Sodium 1557.7mg Carbohydrates 156.2g Protein 43.1g

Ingredients 1/2 lb. thinly sliced New York strip steaks 1 baguette 4 tomatoes 1 (6 oz.) packages garlic and herb goat cheese 1/2 C. regular mayonnaise

Marinade cumin extra virgin olive oil garlic salt paprika

Directions 1. Get a mixing bowl: Whisk in it some cumin with olive oil, garlic salt, and paprika to make the marinade. 2. Get a large bag. Place in it the steak strips and pour over them the marinade. Seal it and place it aside for 6 h. 3. Slice the baguette into 4 pieces. Remove some of the soft crumbs from them and toast them. 4. Place a large skillet over medium heat. Grease it with a cooking spray. 5. Drain the steak strips and cook them for 2 to 3 min on each side. 6. Coat the inside of the baguette slices with mayonnaise. 7. Place in them the tomato slices followed by the steak strips and goat cheese. 8. Season your sandwiches with some salt and pepper. Serve them. 9. Enjoy.

Mediterranean Steak Sandwiches

15

ATLANTA

Deli Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 517.0 Fat 28.7g Cholesterol 56.3mg Sodium 1203.5mg Carbohydrates 42.6g Protein 22.9g

Ingredients 2 boneless chicken breasts 2 tbsp lemon pepper seasoning 1 tbsp olive oil 8 slices tomatoes 4 lettuce leaves 4 deli rolls

mayonnaise 1/2 C. ketchup 1/2 C. ranch dressing 1/4 C. prepared mustard

Directions 1. Get a mixing bowl: Whisk in it the ketchup, ranch dressing, and prepared mustard. 2. Place a large skillet over medium heat. Heat in it the oil. 3. Slice the chicken breasts in half lengthwise. Sprinkle on both sides lemon pepper seasonings. 4. Place them in the hot pan and cook them for 5 to 7 min on each side. 5. Coat the inside of the deli rolls with butter. Place them in a hot pan and toast them until they become golden. 6. Transfer them to a serving plate. Arrange over them the chicken breasts, lettuce, tomato, and ranch sauce. 7. Serve your sandwiches immediately. 8. Enjoy.

16

Atlanta Deli Sandwiches

Venice Beach Rolls

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 4 Calories 438.3 Fat 21.7g Cholesterol 66.1mg Sodium 1166.2mg Carbohydrates 36.6g Protein 23.5g

Ingredients 8 oz. crabmeat, chopped 1/3 C. mayonnaise 1/4 C. celery, chopped 1/4 C. onion, chopped 1 tbsp prepared mustard 1/4 tsp seasoning salt

1/4 tsp curry powder 1/8 tsp pepper 4 rolls, split 1 C. cheddar cheese, shredded 1 tbsp butter, softened

Directions 1. Before you do anything, preheat the oven broiler. 2. Get a mixing bowl: Mix in it the crabmeat, mayonnaise, celery, onion, mustard, and seasonings. 3. Spoon 1/2 C. of the creamy mixture into each bread roll. Top it with cheese. 4. Coat the sandwiches with butter. Place them in the oven and toast them for 4 min. 5. Serve your sandwiches warm. 6. Enjoy.

Venice Beach Rolls

17

NEW YORK

Turkey Club on Pumpernickel

Prep Time: 12 mins Total Time: 12 mins Servings per Recipe: 1 Calories 345.9 Fat 6.5g Cholesterol 32.8mg Sodium 1472.6mg Carbohydrates 56.3g Protein 16.8g

Ingredients 3 tsp light thousand island dressing 3 slices pumpernickel bread 2 slices crisp cooked turkey bacon 2 slices deli turkey

1/2 medium tomatoes, sliced 1/4 C. romaine lettuce

Directions 1. 2. 3. 4. 5.

Place a bread slice on a serving plate. Spread over it tsp of dressing. Layover it the 1 slice of bacon turkey, deli, half of the tomato slices and lettuce. Coat two sides of a bread slice with 1 tsp of dressing. Place it on top. Top it with another layer of bacon, deli, tomato, and lettuce. Coat one side of a bread slice with 1 tsp of dressing. Place it over the sandwiches with dressing side facing down. 6. Press a toothpick into the middle of the sandwich to secure it. Serve it immediately. 7. Enjoy.

18

New York Turkey Club on Pumpernickel

Authentic

German Stroganoff Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 489.8 Fat 30.6g Cholesterol 82.0mg Sodium 810.9mg Carbohydrates 28.4g Protein 23.9g

Ingredients 1 1/2 lbs. ground beef 1 medium onion, chopped 6 -8 slices turkey bacon, cooked and crumbled 2 garlic cloves, minced 2 tbsp all-purpose flour 1/2 tsp salt 1/2 tsp paprika

1/8 tsp ground nutmeg 1 (10 3/4 oz.) cans condensed cream of mushroom soup, undiluted 1/2 C. mushrooms, sliced 1 C. sour cream 8 hamburger buns, split

Directions 1. Place a large pan over medium heat. Stir in it the onion with beef and cook them for 6 min. 2. Discard the excess grease. Stir in the garlic with bacon. 3. Get a mixing bowl: Mix in it the flour, salt, paprika, and nutmeg. Add it to the pan and mix them well. 4. Add the mushrooms with mushroom soup. Cook them until they start boiling. 5. Lower the heat and let them cook for 5 min. Add the sour cream and cook them for an extra 5 min. 6. Spoon the mixture into the burger buns. Serve them warm. 7. Enjoy.

Authentic German Stroganoff Sandwiches

19

SPRING

Shallot Sandwiches

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 3 Calories 616.3 Fat 39.8g Cholesterol 60.5mg Sodium 850.2mg Carbohydrates 57.1g Protein 9.1g

Ingredients 3 tbsp olive oil 2 shallots, peeled and chopped 1 garlic clove, peeled and chopped 10.5 oz. ripe tomatoes, peeled and chopped fresh tarragon

3 oz. soft butter salt & ground black pepper 12 slices white bread

Directions 1. Place a skillet over medium heat. Heat in it the oil. Cook in it the garlic with shallot for 3 min. 2. Stir in the tomatoes with tarragon, a pinch of salt and pepper. Cook them for 18 min over low heat. 3. Strain the mixture and place it aside to lose heat. 4. Get a mixing bowl: Mix in it the tomato sauce with butter until they become smooth. 5. Place 6 slices of bread on a serving plate. Spread over them the sauce. 6. Cover them with the remaining bread slices. Cut your sandwiches in half then serve them. 7. Enjoy.

20

Spring Shallot Sandwiches

American

Hot Dog Sandwiches

Prep Time: 10 mins Total Time: 23 mins Servings per Recipe: 4 Calories 314.4 Fat 13.0g Cholesterol 24.8mg Sodium 987.0mg Carbohydrates 39.0g Protein 14.8g

Ingredients 4 slices home-style whole wheat bread 1 (16 oz.) cans baked beans 2 kosher frankfurters, sliced

4 slices American cheese

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 425 F. Get a mixing bowl: Mix in it the beans with frankfurters. Place the bread slices on a baking tray. Spoon into them the mixture. Place them in the oven and let them cook for 11 min. Lay the cheese on top and cook them for an extra 2 min. Serve them warm. Enjoy.

American Hot Dog Sandwiches

21

RED PEPPER

Turkey Press

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 1 Calories 794.5 Fat 27.4g Cholesterol 125.2mg Sodium 1020.9mg Carbohydrates 83.4g Protein 51.4g

Ingredients 2 slices sourdough bread 1 -2 tbsp apricot jam 4 oz. sliced turkey breast 1 slice sweet onion 1/2 tbsp chopped roasted red pepper 2 slices swiss cheese

nonstick cooking spray

Directions 1. 2. 3. 4. 5. 6.

Place a pan over high heat. Grease it with a cooking spray. Coat one side of a slice of bread. Place it aside. Place the other slice of bread on a serving plate. Top it with turkey, onion slice, roasted red peppers and swiss cheese. Cover them with the second slice of the bread with the jam side facing down. Place the sandwich in the hot pan. Put on the lid and cook them for 1 to 2 min on each side. 7. Serve your sandwiches warm. 8. Enjoy.

24

Red Pepper Turkey Press

American

Breakfast Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 513.6 Fat 28.9g Cholesterol 238.0mg Sodium 1232.1mg Carbohydrates 36.2g Protein 25.9g

Ingredients 1 egg 1 slice bologna 1 slice cheese

1 kaiser roll

Directions 1. Place a skillet over medium heat. Heat in it a knob of butter. 2. Cook in it the bologna until it becomes golden brown. Drain it and place it aside. 3. Crack the egg in the same pan. Season it with a pinch of salt and pepper. Cook it until it is done. 4. Place the bologna slices in the bread rolls followed by the fried egg, and cheese. 5. Serve your sandwich right away. 6. Enjoy.

American Breakfast Sandwich

25

30-MINUTE

Muffulettas

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 2264.8 Fat 115.8g Cholesterol 151.5mg Sodium 4588.7mg Carbohydrates 223.6g Protein 85.4g

Ingredients 3 garlic cloves, pressed 1 C. pimento stuffed olives, chopped 1 C. pitted ripe olives, chopped 1 C. roasted red pepper, chopped 1 C. olive oil 3 tbsp parsley, chopped 2 tbsp white wine vinegar 8 oz. Genoa salami, sliced

8 oz. provolone cheese, sliced 8 oz. muenster cheese, sliced 8 oz. prosciutto, sliced 1 loaf good French bread, halved lengthwise

Directions 1. Get a large mixing bowl: Combine in it the garlic with pimento, olives, red pepper, olive oil, parsley, and vinegar. 2. Place it in the fridge for an overnight. 3. Before you do anything, preheat the oven to 350 F. 4. Discard some of the soft crumb from the middle of the bottom loaf of bread. Brush inside it with olive oil. 5. Spread in it the olives mixture followed by salami, provolone, and muenster cheese. 6. Cover them with the upper bread half. Wrap it in a piece of foil. Heat it in the oven for 18 min. 7. Slice the sandwich into 4 pieces then serve it. 8. Enjoy.

26

30-Minute Muffulettas

Hawaiian

Chicken Salad Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 565.9 Fat 20.4g Cholesterol 89.8mg Sodium 557.8mg Carbohydrates 62.3g Protein 33.8g

Ingredients 8 toasted English muffins 1 (8 3/4 oz.) cans crushed pineapple, drained, syrup reserved 2 C. cooked chicken breasts, chopped 3 oz. cream cheese, softened

2 tbsp parsley, snipped salt and pepper 1/4 C. sliced almonds, toasted 1 tbsp butter

Directions 1. Get a mixing bowl: Stir in it the pineapple with chopped chicken, cream cheese, parsley, almonds, a pinch of salt and pepper. 2. Slice the muffins in half lengthwise. Place the bottom halves on a serving plate. 3. Spoon the cream mixture on top of them. Cover them with the upper halves. 4. Serve your sandwiches immediately. 5. Enjoy.

Hawaiian Chicken Salad Sandwiches

27

TOPPED

Turkey Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 329.0 Fat 5.6g Cholesterol 47.3mg Sodium 398.4mg Carbohydrates 46.5g Protein 26.1g

Ingredients 1/4 C. slivered almonds 1/4 C. plain fat-free yogurt 3 tbsp low-fat mayonnaise 1 tsp bottled ground ginger 1/8 tsp crushed red pepper flakes 3/4 C. sliced celery 1/4 C. chopped red onion 1/4 C. dried cherries

1/4 C. golden raisin 8 oz. roast cooked turkey breast, chopped 4 whole wheat pita bread, halved

Directions 1. Place a pan over medium heat. Toast in it the almonds for 2 to 3 min. Place them aside to cool down. 2. Get a mixing bowl: Mix in it the rest of the ingredients with almonds. 3. Divide the mixture between the pita halves. Serve them. 4. Enjoy.

28

Topped Turkey Sandwiches

Tahini

Prep Time: 5 mins

Sandwich

Total Time: 7 mins Servings per Recipe: 1 Calories 375.6 Fat 12.4g Cholesterol 0.0mg Sodium 333.2mg Carbohydrates 63.2g Protein 9.8g

Ingredients 1 small apple, cored and sliced 1 tsp peanut butter 2 slices whole wheat bread 1 tbsp tahini 1 tbsp honey

1/4 tsp cinnamon

Directions 1. Coat one side of a slice of bread with peanut butter. 2. Arrange over it the apple slices followed by tahini, honey, and cinnamon. 3. Cover them with the second slice of bread. Place the sandwich in a hot pan and toast it for 1 min on each side. 4. Serve your sandwich with some tea. 5. Enjoy.

Tahini Sandwich

29

PEEK A BOO

Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 324.1 Fat 16.6g Cholesterol 240.9mg Sodium 539.0mg Carbohydrates 26.5g Protein 18.6g

Ingredients 4 eggs 8 slices whole wheat bread 4 slices light process cheddar cheese green peppers red peppers

fresh chives margarine

Directions 1. 2. 3. 4. 5. 6. 7. 8.

30

Before you do anything, preheat the oven to 400 F. Use a small round cookie cutter to cut a hole in the middle of 4 slices of bread. Brush the other 4 slices of bread with butter. Place them on a baking tray. Layover them the cheese slices and hollowed bread slices. Crack an egg in each circle. Sprinkle over them some salt and pepper. Top each one with 2 frozen peas. Place it in the oven and let them cook for 16 min. Allow then sandwiches to cool down for few minutes then serve them. Enjoy.

Peek a Boo Sandwiches

Ranch

Avocado Sandwich

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 1177.5 Fat 67.6g Cholesterol 108.8mg Sodium 2437.1mg Carbohydrates 98.6g Protein 48.5g

Ingredients 8 slices sourdough bread 12 slices your favorite cheese 3 avocados, sliced 2 vine ripe tomatoes, sliced 1 red onion

2 C. mixed sprouts mayonnaise ground pepper

Directions 1. Place 4 bread slices on a serving plate. Layover each slice 2 cheese slices followed by avocado, tomato, onion, and sprouts. 2. Drizzle some honey mustard or mayo on top. Cover them with the remaining bread slices. 3. Heat some butter in a large pan. Place in it the sandwiches and cook them for 1 min on each side. 4. Cut the sandwiches in half then serve them. 5. Enjoy.

Ranch Avocado Sandwich

31

6-MINUTE

Windy City Sandwich (Italian Beef)

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 1 Calories 304.5 Fat 16.9g Cholesterol 107.7mg Sodium 307.6mg Carbohydrates 0.6g Protein 37.4g

Ingredients 1 (10 1/2 oz.) cans au jus sauce 1 sourdough roll 4 oz. thin-sliced roast beef 1/4 C. giardiniera, drained and chopped

1 slice provolone cheese butter

Directions 1. 2. 3. 4. 5.

Place a small saucepan over medium heat. Stir in it the beef au jjus sauce for 4 min. Coat the inside of the bread roll with butter. Place a pan over medium heat. Place in it the roll with the open facing down. Toast it for 1 to 2 min until it becomes golden. Place the bread roll on a serving plate. Spoon into it the hot beef mixture followed by giardiniera and cheese. 6. Place the roll back in the pan and cover it. Let it cook over low heat until the cheese melts. 7. Serve your sandwiches warm. 8. Enjoy.

32

6-Minute Windy City Sandwich

Weeknight

Prep Time: 10 mins

Ground Beef Sandwiches

Total Time: 20 mins Servings per Recipe: 1 Calories 176.7 Fat 8.1g Cholesterol 49.4mg Sodium 165.4mg Carbohydrates 13.9g Protein 11.1g

Ingredients 1 lb. ground beef 1 large egg 1 onion, chopped 1 tbsp dried thyme salt ground black pepper

ground cumin ground coriander ground ginger 10 slices bread

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a large mixing bowl: Mix in it the beef, egg, onion, thyme, black pepper, cumin, coriander, and ginger. 3. Place the bread slices on a baking tray. Spoon into them the beef mixture and spread it. 4. Cook the sandwiches in the oven for 6 to 11 min. Serve them warm. 5. Enjoy.

Weeknight Ground Beef Sandwiches

33

CHEESY

French Toast Sandwiches

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories Fat 371.9 Cholesterol 22.7g Sodium 160.8mg Carbohydrates 911.3mg Protein 26.8g

Ingredients 2 eggs 1/3 C. milk 1/2 tsp salt 8 slices white bread

mustard, prepared 4 slices cheddar cheese, sliced 3 tbsp butter

Directions 1. Get a shallow bowl: Whisk in it the eggs with milk and a pinch of salt. 2. Coat the side facing up of 4 bread slices with mustard. Top them with cheddar cheese. 3. Coat one side of the remaining slices with mayo and place it on top with the mayo side facing down. 4. Place a large pan over medium heat. Heat in it the butter. 5. Dip the sandwiches in the egg mixture. Cook them in the hot pan for 3 to 4 min on each side. 6. Serve your sandwiches warm with extra toppings if you desire. 7. Enjoy.

36

Cheesy French Toast Sandwiches

Pepperjack

Prep Time: 10 mins

Sourdoughs

Total Time: 20 mins Servings per Recipe: 2 Calories 488.3 Fat 10.1g Cholesterol 53.5mg Sodium 837.4mg Carbohydrates 66.5g Protein 31.4g

Ingredients 4 slices thick sourdough bread 1/3 lb. sliced roast beef 4 slices monterey jack with jalapeno pepper cheese, sliced 1 tsp canned diced green chilies mayonnaise

melted butter salt

Directions 1. Brush one side of the bread slices with butter. 2. Place 2 of them on a cutting board. Top them with mayo, beef slices, and 1/2 tsp of green chilies. 3. Coat the other side of the remaining bread slices with mayo. 4. Place them over the sandwiches with the mayo side facing down. 5. Place a large pan over medium heat. Toast in it the sandwiches for 2 to 3 min on each side. 6. Serve them warm. 7. Enjoy.

Pepperjack Sourdoughs

37

HONEY

Peanut Butter Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 257.7 Fat 10.2g Cholesterol 0.0mg Sodium 280.8mg Carbohydrates 36.3g Protein 7.9g

Ingredients 2 slices cinnamon raisin bread 1 -2 tbsp chunky peanut butter 1 tsp honey

Directions 1. 2. 3. 4.

38

Place a slice of bread on a serving plate. Top it with peanut butter and honey. Cover it with the second slice of bread Serve your classic sandwich right away. Enjoy.

Honey Peanut Butter Sandwich

Portuguese

Inspired Pimento Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 355.1 Fat 20.4g Cholesterol 3.8mg Sodium 491.0mg Carbohydrates 35.1g Protein 11.0g

Ingredients 3 large carrots, peeled, shredded 2/3 C. walnuts, ground 8 green olives, minced 1 tbsp pimiento, chopped 1 garlic clove, minced 1/4-1/2 C. mayonnaise

1 tbsp basil, chopped, dried 8 slices whole grain bread

Directions 1. Get a mixing bowl: Stir in it the walnuts with garlic, carrots, mayo, a pinch of salt and pepper. 2. Stir in the basil. 3. Coat one side of each bread slice with some mayo. 4. Top 4 of them with the carrot mixture. Cover them with the remaining bread slices. 5. Slice the sandwiches in half the serve them. 6. Enjoy.

Portuguese Inspired Pimento Sandwiches

39

OREGON

Tofu Sandwiches

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 356.7 Fat 18.8g Cholesterol 10.1mg Sodium 388.3mg Carbohydrates 36.7g Protein 13.0g

Ingredients 1/3 C. cornmeal 1/4 C. flour 1/4 C. breadcrumbs lemon pepper 12 oz. extra firm tofu, pressed and sliced 1/2 C. mayonnaise 2 tsp lemon juice

2 tsp pickles, diced 2 tsp onions, diced salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Get a mixing bowl: Stir in it the cornmeal, flour, bread crumbs, salt, and pepper. Add the tofu slices to the mixture and stir them to coat. Place a large pan over medium heat. Heat in it 1/4 inch of foil. Deep fry in it the tofu slices for 3 to 4 min on each side until they become golden. Drain them and place them aside to drain. Get a mixing bowl: Mix in it the mayo, pickle, onion, lemon juice, salt, and pepper to make the dressing. 7. Place the tofu slices in burger buns. Drizzle over them the dressing. 8. Serve your sandwiches with extra toppings of your choice. 9. Enjoy.

40

Oregon Tofu Sandwiches

American

Banana Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 391.3 Fat 14.2g Cholesterol 232.3mg Sodium 549.7mg Carbohydrates 54.7g Protein 12.7g

Ingredients 1 tbsp peanut butter 4 slices white bread 2 bananas 2 eggs 1/3 C. milk 1/2 tsp vanilla

1/8 tsp cinnamon 1 pinch salt 3 tsp butter

Directions 1. 2. 3. 4. 5. 6. 7.

Place 2 slice of bread on a serving plate. Top it with peanut butter and banana slices. Cover them with other 2 bread slices. Get a mixing bowl: Mix in it the eggs, milk, vanilla, cinnamon, and salt. Lower the sandwiches into the batter and coat them with it. Place a large pan over medium heat. Heat in it the butter until it melts. Place in it the sandwiches and cook them for 3 to 4 min on each side. Serve them warm. Enjoy.

American Banana Sandwiches

41

MAGGIE

Valley Sandwich Sauce

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 1 Calories 618.3 Fat 17.6g Cholesterol 45.7mg Sodium 1386.4mg Carbohydrates 114.7g Protein 2.6g

Ingredients 1/4 C. unsalted butter 6 tbsp minced onions 1 1/3 C. cider vinegar 1 1/3 C. ketchup 1 C. packed brown sugar

1 tsp Worcestershire sauce 1/4 tsp cayenne pepper

Directions 1. Place a saucepan over medium heat. Heat in it the butter until it melts. 2. Cook in it the onion for 4 min. Stir in the rest of the ingredients. Cook them until they start boiling. 3. Lower the heat and let them cook until the sauce reduces by half. 4. Adjust the seasoning of the sauce then serve it with your sandwiches. 5. Enjoy.

42

Maggie Valley Sandwich Sauce

Spicy

Asian White Fish Sandwiches

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 759.9 Fat 47.0g Cholesterol 149.7mg Sodium 1218.2mg Carbohydrates 51.8g Protein 33.0g

Ingredients 1/2 C. mayonnaise 1 medium lime, grated zest and squeezed 1 1/2 tsp wasabi paste kosher salt ground black pepper 2 large eggs 2 tbsp soy sauce 1 C. panko breadcrumbs 4 (4 oz.) hake fillets or white fish filets

1/2 C. vegetable oil 1 tbsp vegetable oil 1 tsp grated ginger 3 C. sliced iceberg lettuce 4 hamburger buns, toasted

Directions 1. Get a mixing bowl: Whisk in it the mayonnaise, lime zest, 1 tsp of the lime juice, the wasabi paste, salt and pepper to make the dressing. Get a mixing bowl: Mix in it the eggs with 1 tbsp of soy sauce. Sprinkle some salt and pepper over the fish fillets. Coat them with the egg mix then roll them in the breadcrumbs. 2. Place a large pan over medium heat. Heat in it 1/2 C. of olive oil. 3. Deep fry in it the fish fillets until they become golden brown for 3 to 4 min on each side. 4. Drain them and place them on paper towels to drain. 5. Get a small mixing bowl: Whisk in it 1 tbsp of lime juice with 1 tbsp of soy sauce, 1 tbsp of oil, ginger, 1/4 tsp of salt and 1/4 tsp of pepper. Mix in the lettuce. 6. Coat the inside of the burger buns with the wasabi dressing. 7. place in them the fish fillet then top them with the lettuce mixture. 8. Serve your sandwiches right away. 9. Enjoy.

Spicy Asian White Fish Sandwiches

43

GREEK

Feta sandwich

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 239.3 Fat 7.5g Cholesterol 12.6mg Sodium 626.4mg Carbohydrates 34.6g Protein 9.5g

Ingredients 2 slices whole wheat panini style bread 2 tbsp sundried tomato basil hummus 1 green lettuce leaf 6 slices cucumbers 1/2 C. baby spinach leaves

1 roasted red pepper, sliced into strips 2 slices red onions 2 slices tomatoes 1 tbsp crumbled feta cheese

Directions 1. 2. 3. 4.

Coat the open side of the bottom side of the bread with hummus. Top them with lettuce, cucumbers, spinach, roasted peppers, onion, tomato and feta cheese. Cover it with the upper half. Serve your sandwich with extra toppings of your choice. Enjoy.

44

Greek Feta sandwich

Sandwiches Ventura

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 505.3 Fat 34.6g Cholesterol 106.4mg Sodium 796.4mg Carbohydrates 30.4g Protein 18.6g

Ingredients 8 tbsp unsalted butter 12 slices firm white bread 3/4-1 lb. Fontina cheese, sliced

6 slices prosciutto, or honey turkey 1 ripe pear

Directions 1. Place a heavy saucepan over low heat. Melt in it the butter. Discard the foam the rise on top. Strain it. 2. Place half of the bread slices on a cutting board. Top them with cheese, prosciutto, and pear slices. 3. Cover them with the rest of the bread slices. 4. Place a large pan over medium heat. Coat it with melted butter. 5. Place in it some sandwiches and place over them a heavy pan to press them. 6. Let them cook for 2 to 3 min on each side until they become golden. 7. Serve your sandwiches warm. 8. Enjoy.

Sandwiches Ventura

45

LATE

October Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 577.6 Fat 34.6g Cholesterol 0.0mg Sodium 561.2mg Carbohydrates 51.1g Protein 24.3g

Ingredients 1/2 C. pumpkin 1/2 C. peanut butter 4 slices whole wheat bread

1 medium banana, sliced

Directions 1. Get a mixing bowl: Beat in it the pumpkin with peanut butter until they become creamy. 2. Lay 2 slices of bread on a serving plate. Top them with some of the pumpkin butter and banana slices. 3. Cover them with the rest of the bread slices. Serve them. 4. Enjoy.

48

Late October Sandwiches

Fruity

Tuna Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 271.5 Fat 4.5g Cholesterol 35.7mg Sodium 599.4mg Carbohydrates 28.8g Protein 27.9g

Ingredients 18 oz. solid white tuna packed in water, drained 1/3 C. dried sweetened cranberries 1 celery rib, chopped 1/2 C. mayonnaise

1 hard-cooked egg white, chopped 12 slices whole wheat bread

Directions 1. Get a mixing bowl: Combine in it the tuna with cranberries, celery, mayo, and chopped egg. 2. Season them with a pinch of salt and pepper. 3. Place 6 slices of bread on a serving plate. Spoon into them the tuna mixture. 4. Cover them with the rest of the bread slices. Serve your sandwiches immediately. 5. Enjoy.

Fruity Tuna Sandwiches

49

ALBANY

Chicken Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 262.9 Fat 3.9g Cholesterol 47.6mg Sodium 715.8mg Carbohydrates 33.5g Protein 24.7g

Ingredients 4 boneless skinless chicken breast halves 1 (14 oz.) cans fat-free chicken broth 1/4 C. fat-free mayonnaise 1/4 C. nonfat sour cream 2 tsp orange zest, grated 3 tbsp orange juice 1 medium granny smith apple, peeled, cored, diced

2 celery ribs, diced 12 slices whole wheat bread, artisanstyle, sliced 6 Boston lettuce leaves

Directions 1. Place a saucepan over high heat. Put in it the chicken breasts with broth. 2. Bring them to a boil. lower the heat and cook them for 9 min. Drain them and cut them into bite size pieces. 3. Get a mixing bowl: Whisk in it mayonnaise, sour cream, orange zest, and juice to make the dressing. 4. Stir into them the chicken with apple, celery, a pinch of salt and pepper. 5. Lay 6 slices of bread on a serving plate. Top them with a lettuce leaf and the chicken mixture. 6. Cover them with the remaining slices of bread. Serve them. 7. Enjoy.

50

Albany Chicken Sandwiches

Philly

Mushroom Spread

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 374.6 Fat 35.2g Cholesterol 110.0mg Sodium 305.1mg Carbohydrates 7.5g Protein 9.8g

Ingredients 5 oz. mushrooms, chopped 1 tsp dried thyme 1 tsp dried rosemary 4 spring onions, chopped 1 tbsp parsley, chopped

7 oz. spreadable Philadelphia Cream Cheese

Directions 1. Get a food blender: Place in it all the ingredients. Blend them smooth. 2. Pour the mixture in a mixing bowl. Place it in the fridge for 22 min. 3. Use the mixture as a spread for the bread slices. Serve them with extra toppings of your choice. 4. Enjoy.

Philly Mushroom Spread

51

HAZELNUT

Snack Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 133.2 Fat 4.4g Cholesterol 0.0mg Sodium 132.8mg Carbohydrates 20.3g Protein 2.5g

Ingredients 12 slices white bread, crusts removed 1/2 C. Nutella 1/2 C. candy sprinkles

Directions 1. 2. 3. 4.

52

Flatten the bread slices using a rolling pin. Place them on a serving plate. Coat one side of them with Nutella. Top them with the candy sprinkles. Roll them tightly and serve them. Enjoy.

Hazelnut Snack Sandwiches

25-Minute

Prep Time: 15 mins

French Dip Sandwiches

Total Time: 25 mins Servings per Recipe: 8 Calories 223.4 Fat 7.0g Cholesterol 112.3mg Sodium 1257.2mg Carbohydrates 1.5g Protein 38.9g

Ingredients 1 (3 -4 lb.) lean beef roast, trimmed 1/2 C. soy sauce 1 beef bouillon cube 1 bay leaf 4 peppercorns 1 tsp rosemary

1 tsp thyme 1 tsp garlic powder

Directions 1. 2. 3. 4. 5. 6.

Place the roast in a crock pot. Get a mixing bowl: Whisk in it the soy sauce, bullion, and spices. Drizzle it over the roast. Put on the lid and let them cook for 11 h on low. Once the time is up, drain the roast and shred it. Stir it back into the pot. Spoon the shredded roast into bread rolls. Serve them hot. Enjoy.

25-Minute French Dip Sandwiches

53

SANDWICHES

Brasileiro

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 694.3 Fat 49.8g Cholesterol 126.3mg Sodium 1021.0mg Carbohydrates 27.6g Protein 23.7g

Ingredients 1/2 lb. sandwich steak 3 tbsp butter 2 -3 cloves garlic, sliced 1/2 large onion, sliced 1/2 C. red wine 1/2 tsp coarse sea salt

1/2 tsp coarse black pepper 2 crusty sandwich buns

Directions 1. 2. 3. 4. 5. 6. 7.

Use a knife to poke holes in the steaks. Press the garlic slices into them. Place a large skillet over medium heat. Heat in it 1 1/2 tbsp of butter. Cook in it the steaks one at a time for 3 to 5 min on each side. Drain them and place them aside. Place another pan over medium heat. Heat in it 1 1/2 tbsp of butter. Cook in it the onion for 5 min. Drain it and place it aside. Stir the red wine into the pan and cook it until it reduces by half. Stir in the onion and steaks back with a pinch of salt and pepper. 8. Stir the onion and steaks back into the pan. Sprinkle over them some salt and pepper. 9. Let the steaks cook for 1 to 2 min on each side. 10. Transfer the steaks into the rolls. Spoon over them the onion with wine sauce from the pan. 11. Serve them hot with extra toppings of your choice. 12. Enjoy.

54

Sandwiches Brasileiro

Tasty

Potato Bread

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 168.7 Fat 1.9g Cholesterol 0.0mg Sodium 296.2mg Carbohydrates 32.9g Protein 4.9g

Ingredients 1 1/2 C. warm water 1 tbsp vegetable oil 2 tbsp honey 3 C. bread flour 1/2 C. potato flakes 3/4 C. oatmeal

1/2 tsp lemon pepper 1/2 tsp thyme 1 1/2 tsp salt 2 tsp active dry yeast

Directions 1. Get a bread machine: Combine in it all the ingredients. 2. Press the basic/white cycle. Follow the instructions on the package to prepare the dough. 3. Form the dough into 12 balls. Place every 4 balls on a greased pan. Cover them with kitchen towels. 4. Let the buns rise until they double in size. 5. Before you do anything, preheat the oven to 375 F. 6. Cook in it the buns for 42 min. Allow them to lose heat completely then serve them. 7. Enjoy.

Tasty Potato Bread

55

BEALE STREET

Classic Sandwiches (Memphis Pulled Chicken)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 710.1 Fat 24.8g Cholesterol 122.9mg Sodium 1392.5mg Carbohydrates 72.9g Protein 45.7g

Ingredients 2 lbs. chicken breasts, and thighs skinless boneless, cooked and shredded 1 tsp dried basil salt and pepper 1 C. sweet onion, chopped 3/4 C. bell pepper, chopped 4 garlic cloves, chopped 19 oz. barbecue sauce, honey smoked 1/4 C. apple cider vinegar 1 tbsp hot chili sauce, siracha

1 tbsp Worcestershire sauce 1 tbsp paprika 1/2 tsp oregano 1 tbsp dried parsley 2 tbsp basil, chopped baby arugula 6 rolls 6 oz. swiss cheese, shredded

Directions 1. Sprinkle basil, some salt, and pepper all over the chicken breasts. 2. Place them in a heavy pot and cover them with 1 C. of water. Cook them until they start boiling. 3. Lower the heat and let them cook for 14 to 16 in. Drain it and shred it. Strain the cooking liquid and transfer it to a large saucepan. 4. Stir into it the onion, pepper, garlic, barbecue sauce, vinegar and siracha hot sauce, Worcestershire sauce and herbs and spices. Cook them until they start boiling. 5. Lower the heat and stir in the chicken with fresh basil. Cook them for 50 min. 6. Place the rolls on a serving plate. Fill them with the chicken mixture and cheese. Serve your chicken rolls right away. 7. Enjoy.

56

Beale Street Classic Sandwiches

Bologna

Sandwiches

Prep Time: 2 mins Total Time: 6 mins Servings per Recipe: 1 Calories 152.2 Fat 2.3g Cholesterol 0.0mg Sodium 427.3mg Carbohydrates 28.1g Protein 4.8g

Ingredients 2 slices white bread 2 slices, thick cut bolony 1 tbsp yellow mustard 1 slice of a large onion

1 slice of a large ripe tomatoes

Directions 1. Place a slice of bread on a serving plate. Top it with bologna slices, mustard, onion, and tomatoes. 2. Cover it with the second slice of bread. Slice your sandwich in half then serve it. 3. Enjoy.

Bologna Sandwiches

57

FEEL GOOD

Pear Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 213.6 Fat 8.6g Cholesterol 25.7mg Sodium 224.6mg Carbohydrates 24.9g Protein 9.6g

Ingredients 6 slices sandwich bread, toasted 6 slices swiss cheese 2 medium pears, pared, cored, sliced

1 tbsp sugar 1/2 tsp cinnamon

Directions 1. Place 3 slices of bread on a serving plate. Top them with cheese, pear slices, cinnamon, and sugar. 2. Cover them with the remaining bread slices. Cut your sandwiches in half then serve them. 3. Enjoy.

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Feel Good Pear Sandwich

Italian

Summer Festival Breakfast Sandwiches

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 410.5 Fat 30.5g Cholesterol 576.5mg Sodium 588.1mg Carbohydrates 10.1g Protein 24.1g

Ingredients 1 tbsp olive oil 1 large onion, halved and cut into strips 1 red pepper, seeded and cut into strips 1 yellow pepper, seeded and cut into strips 3 oz. sliced prosciutto, cut into strips 1/4 C. basil, chopped 10 large eggs

1/4 C. mascarpone cheese 1/4 tsp salt 1/4 tsp ground black pepper 2 tbsp butter 1 loaf ciabatta, quartered and split 4 slices fontina

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with peppers for 11 min. 2. Stir in the prosciutto and cook them for 60 sec. Turn off the heat and stir in the basil. 3. Get a large mixing bowl: Beat in it the mascarpone, eggs, salt, and pepper until they become smooth. 4. Place a large pan over medium heat. Melt in it the butter. Stir in the mascarpone mixture and cook them 6 to 7 min. 5. Place the bottom bread slices on a serving plate. 6. Spoon over it the egg mixture followed by cheese, onion mixture and upper bread slices. 7. Serve your sandwiches immediately. 8. Enjoy.

Italian Summer Festival Breakfast Sandwiches

61

AN ARTIST’S

Lunch Box Sandwich (Hummus and Chicken)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 412.9 Fat 10.5g Cholesterol 54.8mg Sodium 1943.2mg Carbohydrates 50.4g Protein 30.9g

Ingredients 1 tortilla 2 tbsp hummus 4 slices deli chicken 1/3 C. marinated artichoke hearts, drained and chopped

1/3 C. Baby Spinach 2 tbsp roasted sweet red peppers, diced, from a jar

Directions 1. 2. 3. 4.

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Slice the tortilla in half. Coat their inside with hummus. Top it with chicken slices, artichoke hearts, red peppers, a pinch of salt and pepper. Serve your wraps right away with a dressing of your choice. Enjoy.

An Artist’s Lunch Box Sandwich

Grilled

Veggie Sandwiches

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 351.3 Fat 19.1g Cholesterol 8.8mg Sodium 756.0mg Carbohydrates 37.5g Protein 11.8g

Ingredients 1/2 C. chopped onion 1 garlic clove, crushed 1/2 tsp dried basil, crushed 1/2 tsp dried oregano, crushed 1/4 tsp salt ground pepper 2 tbsp olive oil

2 C. grated zucchini 4 slices whole grain bread, toasted 1 tomatoes, sliced 4 tbsp parmesan cheese

Directions 1. Before you do anything, preheat the oven broiler. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the onion, garlic, basil, oregano, salt and pepper for 3 min. 3. Stir in the zucchini and cook them for 4 min. 4. Place 2 bread slices on a baking tray. Top it with the zucchini mixture, tomato slice, and 1 tbsp of parmesan. 5. Cover them with the other 2 bread slices. 6. Cook the sandwiches in the oven for 3 to 5 min until the cheese melts. Serve them warm. 7. Enjoy.

Grilled Veggie Sandwiches

63

LEBANESE

Ground Beef Burgers

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 102.2 Fat 4.4g Cholesterol 19.0mg Sodium 24.2mg Carbohydrates 9.8g Protein 6.5g

Ingredients 4 oz. ground beef 2 onions, chopped 2 garlic cloves, chopped salt and pepper parsley, chopped 1/2 cucumber, sliced olive oil

thick yogurt bread 2 tomatoes lettuce

Directions 1. Get a large mixing bowl: Combine in it the onions, garlic, parsley, ground beef, salt, and pepper. 2. Form the mixture into bite-size meatballs. 3. Place a large pan over medium heat. Heat in it a splash of oil olive oil. Cook in it the meatballs for 5 min. 4. Get a small mixing bowl: Mix in it the yogurt with garlic, and mint to make the dressing. 5. Cut the turkey bread in half. Top it with lettuce, meatballs, mint dressing, tomato and cucumber slices. 6. Cover the sandwich with the top half. Slice it in half then serve it. 7. Enjoy.

64

Lebanese Ground Beef Burgers

Sun Dried

Caprese Sandwiches

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 16 Calories 215.1 Fat 12.2g Cholesterol 28.4mg Sodium 377.0mg Carbohydrates 17.7g Protein 9.2g

Ingredients 1 (6 1/2 oz.) jars sun-dried tomatoes packed in oil, drained and chopped 2 tbsp extra virgin olive oil 2 tbsp white wine vinegar 2 (8 oz.) long loaves Italian bread, halved lengthwise 1 lb. brie cheese, sliced

4 -6 Roma tomatoes, sliced 1 C. packed basil leaf

Directions 1. Get a mixing bowl: Toss in it the dried tomatoes, olive oil, and vinegar. 2. Place the bottom bread halves on a serving plate. 3. Arrange over them the sundried tomato mixture followed by brie cheese, fresh tomato, and basil. 4. Cover them with the top bread halves. Cut the sandwiches into 6 pieces then serve them. 5. Enjoy.

Sun Dried Caprese Sandwiches

65

HONEY

Chicken Salad Sandwiches

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 307.5 Fat 16.4g Cholesterol 60.1mg Sodium 263.1mg Carbohydrates 22.2g Protein 18.7g

Ingredients 1/2 C. mayonnaise 2 tbsp honey 2 tbsp rice wine vinegar 2 -3 tbsp poppy seeds 1 fuji apples, chopped

2 C. cooked chicken, chopped 1/4 C. dried cranberries

Directions 1. Get a mixing bowl: Whisk in it the mayo, honey, vinegar, poppy seeds, a pinch of salt and pepper. 2. Stir in the cranberries with chicken and apple. Place it in the fridge for 70 min. 3. Spoon the mixture into bread rolls. Serve them with extra toppings of your choice. 4. Enjoy.

66

Honey Chicken Salad Sandwiches

European

Trout Sandwiches

Prep Time: 35 mins Total Time: 35 mins Servings per Recipe: 4 Calories 463.6 Fat 22.0g Cholesterol 355.8mg Sodium 624.6mg Carbohydrates 42.2g Protein 26.5g

Ingredients 2/3 C. sour cream 1 tsp lemon zest, grated 2 tsp lemon juice 6 large hard-boiled eggs, chopped 1/4 C. dill, chopped 1 tbsp red onion, chopped 2 tsp rinsed capers, chopped

4 oz. smoked trout, skin removed, shredded 1/3 C. celery, chopped 2 tsp parsley, chopped 1/2 tsp caraway seed ground pepper 12 slices whole wheat bread, toasted

Directions 1. 2. 3. 4. 5. 6.

Get a mixing bowl: Whisk in it the sour cream, lemon zest, and juice to make the dressing. Stir in it the eggs, dill, onion, and capers. Mix in the trout with celery, caraway seeds, parsley, a pinch of salt and pepper. Place 6 slices of bread on a serving plate. Spoon the trout mixture into them. Top them with the remaining bread slices. Serve your sandwiches immediately. Enjoy.

European Trout Sandwiches

67

CALIFORNIA

Whole Wheat Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 198.6 Fat 5.8g Cholesterol 0.0mg Sodium 281.5mg Carbohydrates 29.2g Protein 9.3g

Ingredients 1 slice cheese 1/8 avocado, sliced 4 slices cucumbers 1 mushroom, sliced 1/2 C. Baby Spinach 2 slices tomatoes

2 slices whole wheat bread, toasted salt pepper garlic powder

Directions 1. Place a slice of bread on a serving plate 2. Arrange over it the garlic and herb cheese followed by avocado, cucumbers, mushroom, spinach, tomato, and a pinch of salt. 3. Cover them with the second slice of bread. Slice your sandwich in half then serve it. 4. Enjoy.

68

California Whole Wheat Sandwich

Garden Party

Chopped Seafood Sandwiches

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 10 Calories 100.5 Fat 6.4g Cholesterol 13.2mg Sodium 153.5mg Carbohydrates 9.4g Protein 1.3g

Ingredients 3/4 C. soft butter 1/4 C. chives, chopped 20 slices bread 2 C. seafood, chopped 1/2 C. mayonnaise 1 tbsp lemon juice

1 tsp prepared horseradish salt and pepper

Directions 1. 2. 3. 4.

Get a small mixing bowl: Beat in it the butter with chives until they become creamy. Spread the mixture over one side of the bread slice. Place 10 slices of bread on a serving plate with the buttered side facing up. Get a mixing bowl: Stir in it the chopped seafood with mayonnaise, lemon juice, horseradish, a pinch of salt and pepper. 5. Spoon the mixture into the slice of bread. Top them with the remaining bread slices. 6. Slice your sandwiches in half then serve them. 7. Enjoy.

Garden Party Chopped Seafood Sandwiches

69

HOT

Mushrooms Sandwich

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 143.9 Fat 5.8g Cholesterol 12.6mg Sodium 372.8mg Carbohydrates 16.3g Protein 7.3g

Ingredients 1 slice bread 1 tbsp rapeseed oil (canola) 3 oyster mushrooms, sliced 1 tsp lemon juice 1 pinch chili flakes 1/8 tsp dill

2 tbsp blue cheese

Directions 1. Place a large skillet over medium heat. Heat in the oil. 2. Stir in the lemon juice with mushrooms. Cook them for 5 min. 3. Place the slice of bread on a serving plate. Arrange over it the mushroom followed by dill and blue cheese. 4. Serve your sandwich immediately. 5. Enjoy.

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Hot Mushrooms Sandwich

Sonoma

Grape Sandwiches

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 262.9 Fat 11.3g Cholesterol 228.6mg Sodium 465.7mg Carbohydrates 20.8g Protein 25.1g

Ingredients 1 lb. baby shrimp 1/4 lb. grapes 2 tbsp chives, chopped 3 lemons 1/2 C. mayonnaise

extra virgin olive oil Dutch crunch roll, toasted

Directions 1. Before you do anything, preheat the oven to 300 F. 2. Get a mixing bowl: Stir in it the lemon juice with mayo, chives, grapes, shrimp, a pinch of salt and pepper. 3. Spoon the mixture into bread rolls of your choice. Serve your sandwiches with extra toppings if you desire. 4. Enjoy.

Sonoma Grape Sandwiches

73

TERIYAKI

Sirloin Sandwiches

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 596.2 Fat 31.7g Cholesterol 85.0mg Sodium 1493.7mg Carbohydrates 46.2g Protein 30.9g

Ingredients 1 lb. sirloin steak, sliced 3 tbsp vegetable oil Marinade 1 tbsp mirin 2 tbsp brown sugar 2 green onions, chopped 1 tsp ginger, minced 1 tsp garlic, chopped 1 tsp sesame oil 2 tbsp dark soya sauce 1/2 tsp salt Veggie Garnish 1/2 green cabbage, small size shredded

1 tbsp sesame oil 1 garlic clove, minced 1/2 tsp salt 1/2 tsp black pepper 1/2 C. vegetable broth 1/4 C. rice vinegar 1/8 C. mirin 4 kaiser rolls, sliced, toasted and buttered

Directions 1. 2. 3. 4. 5. 6.

To prepare the marinade: Get a large mixing bowl: Whisk in it all the marinade ingredients. Place the steak slices in a zip lock bag. Pour over them the marinade. Seal it and place it in the fridge for an overnight. Place a large saucepan over medium heat. Heat in it the sesame oil. Cook in it the cabbage, garlic, salt and pepper for 4 min. Stir in the broth, vinegar, and mirin for 14 min over low heat. 7. Stir in a pinch of salt and pepper. 8. Place a large pan over medium heat. Heat in it the vegetable oil. 9. Drain the steak strips and cook them in it for 5 min. Drain them and place them aside. 10. Place a large pot over high heat. Pour in it the marinade and cook it until it starts boiling. 74

Teriyaki Sirloin Sandwiches

11. Lower the heat and stir in it the cooked steak strips. let them cook until they become tender. 12. Drain the steak slices and place them in the bread rolls. Top them with the mirin cabbage. 13. Serve your sandwiches right away with extra toppings of your choice. 14. Enjoy.

75

COLLEGE

Mornings Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 232.5 Fat 11.2g Cholesterol 0.0mg Sodium 264.6mg Carbohydrates 25.1g Protein 9.4g

Ingredients 2 tbsp blueberry fruit spread 2 slices whole wheat bread 2 tbsp walnuts butter

Directions 1. 2. 3. 4. 5.

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Coat one side of the bread slices with the blueberry spread. Place a slice of bread on a serving plate with the spread side facing up. Top it with walnuts butter. Cover it with the second slice. Slice the sandwich into 4 triangles. Serve them right away. Enjoy.

College Mornings Sandwich

Tropical

Grilled Cheese Sandwiches

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 288.0 Fat 17.3g Cholesterol 40.2mg Sodium 435.6mg Carbohydrates 22.4g Protein 11.1g

Ingredients 16 slices turkey bacon 8 slices toasted white bread 1 (20 oz.) cans sliced pineapple, drained

8 slices cheddar cheese

Directions 1. Before you do anything, preheat the oven broiler. 2. Place a large pan over medium heat. Cook in it the bacon until it becomes crisp. Drain it. 3. Lay the bread slices on a baking tray. Top them with pineapple slices, bacon and cheese slices. 4. Place the sandwiches in the oven and cook them for 2 to 3 min until the cheese melts. 5. Enjoy.

Tropical Grilled Cheese Sandwiches

77

GLUTEN FREE

Bread

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 18 Calories 122.5 Fat 3.6g Cholesterol 31.0mg Sodium 176.0mg Carbohydrates 19.9g Protein 2.7g

Ingredients Yeast 3 tbsp honey 1 1/4 C. warm water 2 3/4 active dry yeast Wet 3 eggs 3 tbsp olive oil 2 tsp apple cider vinegar

Dry 2 C. brown rice flour 1/2 C. tapioca starch 1/2 C. arrowroot 1/2 C. blanched almond flour 2 3/4 tsp xanthan gum 1 1/4 tsp sea salt

Directions 1. Get a mixing bowl: Whisk in it the warm water with honey. Add the yeast and mix them well. 2. Place it aside for 12 min. 3. Get a large mixing bowl: Mix in it all the dry ingredients. 4. Get a mixing bowl: Whisk in it all the wet ingredients. Add it to the dry ingredients with water mixture. 5. Combine them until you get a smooth mixture. Pour it in a lined up baking sheet. 6. Lay a piece of cling foil over it to cover it. Let it rest for 50 min. 7. Before you do anything, preheat the oven to 375 F. 8. Place the pan in the oven and let it cook for 32 min. 9. Allow the loaf of bread to lose heat for a while. Slice it then serve it. 10. Enjoy.

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Gluten Free Bread

Minnesota

Nice Ciabattas

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 447.4 Fat 24.2g Cholesterol 165.7mg Sodium 817.4mg Carbohydrates 9.3g Protein 47.5g

Ingredients 1 -1 1/4 lb. tilapia fish fillet 1/2 C. parmesan cheese 2 tbsp whole wheat flour 1 -2 tsp no-salt seasoning 1/2 tsp garlic powder 1/4 tsp salt 1 egg 2 tbsp milk 1 -2 zucchini, sliced into strips 1/2 C. halved sweet cherry tomatoes

2 medium portabella mushrooms, cut into strips 8 oz. mozzarella cheese, sliced 1 C. spinach leaves 1 ciabatta, loaf 1 1/2 tbsp extra-virgin olive oil

Directions 1. Before you do anything, preheat the oven to 350 F. 2. To prepare the tilapia fillets: Get a roasting dish. Mix in it the parmesan cheese, flour, seasonings, and salt. 3. Get a shallow bowl: Whisk in it the eggs with milk. Season the fish fillets with some salt and pepper. Dip them in the milk mixture then coat them with the cheese mix. Repeat the process with the zucchini slices. 4. Lay them both on a greased baking tray. Bake them for 22 to 26 min. To prepare the mushrooms: Get a mixing bowl: Toss in it the mushrooms with olive oil, and a pinch of salt. Spread them on a baking tray. 5. Cook them in the oven for 16 to 21 min. Cut the loaf of bread into 4 pieces, slice them in half lengthwise. Place the bottom halves on a serving plate. 6. Top them with cheese, baked fish, zucchini, mushroom, tomato, spinach, and a pinch of salt. Cover the sandwiches with the top half then serve them right away. 7. Enjoy. Minnesota Nice Ciabattas

79

JAPANESE

Seaweed Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 224.1 Fat 7.6g Cholesterol 7.2mg Sodium 587.6mg Carbohydrates 34.6g Protein 5.1g

Ingredients 4 slices whole-grain bread, toasted 4 tbsp vegan mayonnaise 1/2 C. seaweed

1 tomatoes 1/2 C. lettuce

Directions 1. Place a pan over medium heat. Toast in it the dulse for 2 min while stirring. Place it aside to lose heat. 2. Place 2 slices of bread on a serving plate. Top them with tomato slices, seaweed, lettuce, mayo and a pinch of salt. 3. Cover them with the top halves. Serve your sandwiches right away. 4. Enjoy.

80

Japanese Seaweed Sandwiches

Mango

Avocado Seafood Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 229.9 Fat 7.1g Cholesterol 46.5mg Sodium 81.6mg Carbohydrates 10.4g Protein 31.3g

Ingredients 1 lb. halibut fillet 1/2 red bell pepper, halved 2 slices red onions, cut 1/4 inch 1/2 avocado, halved 1/2 mango, halved 1/2 loaf ciabatta, halved lengthwise, toasted olive oil 1 lime, juice salt and pepper

red pepper flakes 2 garlic cloves, minced 1 tsp Italian seasoning

Directions 1. Before you do anything, preheat the grill and grease it. 2. Season the fish fillets, bell peppers, onions, mango, and avocado with Italian seasoning, garlic, salt, and pepper. 3. Pour over them the lime juice and some olive oil. 4. Grill the fish fillets for 3 to 5 min on each side. Grill the veggies until they become charred. 5. Place the bottom bread halves on a serving plate. Top them with fish fillets, and grill veggies. 6. Cover them with top bread halves. Serve your sandwiches with extra toppings if you desire. 7. Enjoy.

Mango Avocado Seafood Sandwiches

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COUNTRY

Tuna Sandwiches

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 2 Calories 369.9 Fat 13.6g Cholesterol 128.4mg Sodium 729.2mg Carbohydrates 36.3g Protein 24.7g

Ingredients 1 (5 oz.) cans albacore tuna, drained 1 egg, boiled and diced 1/4 C. celery, diced 2 tbsp water chestnuts, diced 2 tbsp red onions, diced 1 1/2 tsp Mrs. Dash seasoning mix 3 tbsp mayonnaise salt and pepper

1 tomatoes, sliced lettuce leaf 4 slices bread

Directions 1. Get a mixing bowl: Toss in it the tuna with celery, onion, chestnuts, spices, and mayo. Let them sit for 10 min. 2. Place the bottom bread slices on a serving plate. Spoon over them the tuna salad followed by tomato and lettuce. 3. Cover them with the top bread slices. Cut your sandwiches in half then serve them. 4. Enjoy.

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Country Tuna Sandwiches

Hot

Apricot Spread

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 104.3 Fat 6.6g Cholesterol 5.0mg Sodium 141.0mg Carbohydrates 12.0g Protein 0.6g

Ingredients 1/2 C. dried apricot 1/4 C. hot water 2 tbsp lime juice 1/2 C. mayonnaise 1 canned chipotle chile in adobo, chopped

2 tbsp green onions, chopped 1 tbsp adobo sauce, from the can

Directions 1. Get a mixing bowl: Combine in it the apricots with lime juice and hot water. Let them sit for 16 min. 2. Drain the apricots, pat them dry and chop them. 3. Get a mixing bowl: Combine in it the chopped apricots with mayo, chipotle pepper, adobo sauce, green onion, a pinch of salt and pepper. 4. Put on the lid and place the salad in the fridge for at least 10 min. 5. Spoon the salad into sandwiches rolls. Serve them with extra toppings if you desire. 6. Enjoy.

Hot Apricot Spread

85

FATHIA’S

Favorite Sandwich

Prep Time: 11 mins Total Time: 15 mins Servings per Recipe: 4 Calories 415.8 Fat 23.3g Cholesterol 0.0mg Sodium 543.7mg Carbohydrates 41.5g Protein 14.9g

Ingredients 8 slices bread, cinnamon, whole wheat, white 2/3 C. peanut butter 1/4 C. raisins

1/4 C. carrot, shredded

Directions 1. 2. 3. 4. 5. 6. 7.

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Before you do anything, preheat the oven broiler. Coat one side of the bread slices with peanut butter. Place 4 slices on a serving plate with the buttered side facing up. Arrange over them the raisins, and carrot. Cover them with the remaining bread slices. Place the sandwiches in the oven and let them cook for 1 min on each side. Slice them in half then serve them warm. Enjoy.

Fathia’s Favorite Sandwich

Fayetteville

Inspired Barley Bread

Prep Time: 1 hr Total Time: 1 hr 40 mins Servings per Recipe: 20 Calories 201.5 Fat 3.0g Cholesterol 0.0mg Sodium 295.7mg Carbohydrates 38.6g Protein 6.0g

Ingredients Barley 1/3 C. pearl barley 4 C. water Bread 3 1/2 C. whole wheat flour 2 1/2 C. bread flour 1/4 C. brown sugar 2 1/2 tsp salt 1/4 C. sesame seeds

1 1/2 tbsp instant yeast 3 tbsp gluten 1 1/2 C. water 2 tbsp olive oil 1 tbsp molasses 2 tbsp apple cider vinegar 1 -2 C. bread flour

Directions 1. Place a large saucepan over low heat. Stir in it the barley with 4 C. of water. Put on the lid and let them cook for 52 min until it is done. Drain it. Get a large mixing bowl: Mix in it the barley with bread mix, water, oil, molasses, a pinch of salt and vinegar. 2. Use a stand mixer to knead the dough for 13 min until it becomes soft. Add extra flour if the dough is sticky. 3. Shape it into a ball and place it in a greased bowl. Cover it with a plastic wrap. Let it rise for 120 min. 4. Split the dough in half and roll each one into a log. Place each log in a greased baking pan. Let them rise for until it doubles in size. 5. Before you do anything else, preheat the oven to 400 F. 6. Bake the bread loaves for 45 to 52 min. Place them aside to lose heat for a while. 7. Serve them. 8. Enjoy.

Fayetteville Inspired Barley Bread

87

CRUSTY

Caprese Lunch Box Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 470.6 Fat 23.8g Cholesterol 44.7mg Sodium 1156.4mg Carbohydrates 45.5g Protein 20.4g

Ingredients 1/4 C. Italian dressing 12 oz. baby eggplants, cut lengthwise slices 2 large crusty rolls, split

4 -6 slices mozzarella cheese 1 Roma tomato, sliced 1/4 C. basil leaf

Directions 1. Before you do anything, preheat the grill and grease it. 2. Brush the eggplant slices with 2 tbsp of Italian dressing. Grill them for 3 to 4 min on each side. 3. Coat the bread rolls with remaining dressing. Toast them on the grill for 2 to 3 min. 4. Stuff your rolls with grilled eggplant, cheese slices, tomato, basil leaves and a pinch of salt. 5. Serve your sandwiches immediately. 6. Enjoy.

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Crusty Caprese Lunch Box Sandwich

Buttered

Beef Sandwiches

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 588.7 Fat 55.2g Cholesterol 187.9mg Sodium 361.4mg Carbohydrates 0.5g Protein 22.7g

Ingredients 2 -3 lbs. beef tenderloin Baste 1/2 C. butter 1 tsp garlic powder 1 tsp dry mustard Spread 1/2 lb. butter

1 1/2 tsp dried parsley 1/2 tsp garlic powder 1 tsp thyme 1 tsp celery salt

Directions 1. Get a mixing bowl: Whisk in it the basting ingredients. 2. Place the tenderloin on a baking tray. Brush it with some of the basting mix. 3. Cook it in the oven for 120 min while brushing with the remaining basting mix every once in a while. 4. Wrap the tenderloin in a piece of foil. Let it rest for 35 min. Cut it into thin slices. 5. Get a mixing bowl: Beat in it the butter with parsley, garlic powder, thyme and celery salt. 6. Brush the sandwich rolls with the butter mixture. Top them with the tenderloin slices and extra toppings of your choice. 7. Serve your sandwiches right away. 8. Enjoy.

Buttered Beef Sandwiches

89

HANDMADE

Sourdough

Prep Time: 1 hr 50 mins Total Time: 2 hrs 15 mins Servings per Recipe: 1 Calories 228.1 Fat 4.4g Cholesterol 32.4mg Sodium 478.4mg Carbohydrates 39.9g Protein 6.3g

Ingredients 1 tbsp instant yeast 1/2 C. water 1 C. sourdough starter, refreshed 2 tbsp sugar 1 1/2 tsp salt 1/2 C. dried whole milk 3 C. unbleached all-purpose flour

2 tbsp butter 1 egg cornmeal

Directions 1. Get a large mixing bowl: Combine in it all the ingredients until you get a soft dough. 2. Place it in a greased bowl and let it rise for 35 min. 3. Transfer the dough to a lightly floured surface. Flatten it into a 1/2 x 8 1/2-inch rectangle. 4. Use a 3 3/4 inch cookie cutter to cut it into 8 circles. Sprinkle over them some cornmeal. 5. Place the dough circles on a lined up baking tray. Let them rest for 42 min. 6. Before you do anything, preheat the oven to 375 F. 7. Cook your rolls for 22 to 27 min. Place them aside to lose heat completely then serve them. 8. Enjoy.

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Handmade Sourdough

Central American

Prep Time: 5 mins

Hot Tuna Sandwiches

Total Time: 10 mins Servings per Recipe: 4 Calories 303.7 Fat 11.8g Cholesterol 39.6mg Sodium 396.9mg Carbohydrates 28.5g Protein 19.9g

Ingredients 7 oz. tuna, drained 1/3 C. green chili, chopped 2 tbsp onions, chopped 1/3 C. sour cream 1/2 C. swiss cheese, grated

8 slices bread butter

Directions 1. Get a large mixing bowl: Mix in it the tuna with chili, onions, cream, cheese, a pinch of salt and pepper. 2. Coat the bread slices with butter. Place 4 slices on a serving plate. 3. Top them with the tuna mixture and cover them with the remaining bread slices. 4. Place the sandwiches in a hot pan and cook them for 1 to 2 min on each side. 5. Slice your sandwiches in half then serve them. 6. Enjoy.

Central American Hot Tuna Sandwiches

91

HOT

Hummus Sandwich

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 265.8 Fat 6.0g Cholesterol 0.0mg Sodium 512.2mg Carbohydrates 46.3g Protein 10.6g

Ingredients 1 whole wheat pita bread 3 tbsp Black Bean Hummus 3 tbsp bulgur wheat

sliced banana pepper

Directions 1. 2. 3. 4.

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Heat the pita loaf in a pan for 1 to 2 min. Coat their inside with hummus. Spoon into the tabouli and banana pepper. Serve your wraps right away. Enjoy.

Hot Hummus Sandwich

Tuscan

Sunrise Sandwich

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 173.4 Fat 7.2g Cholesterol 186.4mg Sodium 269.3mg Carbohydrates 17.2g Protein 9.1g

Ingredients 1 small flour tortilla 1 egg, scrambled 3 -5 pinches shredded cheese 1 tbsp chopped bell pepper 1 tbsp onion

salsa 1 tbsp prepared shredded potato

Directions 1. Place the tortilla on a serving plate. 2. Place in the middle of it the scrambled egg followed by cheese, potato, peppers and onions, a pinch of salt. 3. Fold the tortilla over the filling burrito style. 4. Place the burrito in a hot pan and cook it for 1 min on each side. Serve it right away. 5. Enjoy.

Tuscan Sunrise Sandwich

93

COUNTRY STYLE

Caprese Sandwiches

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 297.1 Fat 12.0g Cholesterol 7.6mg Sodium 633.6mg Carbohydrates 43.0g Protein 6.2g

Ingredients 1 heirloom tomato, sliced 2 tbsp crumbled goat cheese 2 basil leaves 2 tbsp of good mayonnaise 1 key lime, juice

1/2 garlic clove 1 dash gray salt 1 dash pepper 2 pieces of dill rye bread

Directions 1. 2. 3. 4. 5. 6.

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Get a mixing bowl: Whisk in it the mayo with basil, lime juice, garlic, salt, and pepper. Chill it in the fridge for 25 min. Coat one side of the bread slices with some of the basil mixture. Place one slice on a serving plate. Top it with cheese and tomato slices. Cover them with the remaining with the second bread slice. Serve them right away. Enjoy.

Country Style Caprese Sandwiches

Radish

Summer Sandwiches

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 10 Calories 91.2 Fat 5.2g Cholesterol 12.2mg Sodium 98.4mg Carbohydrates 9.6g Protein 1.5g

Ingredients 4 tbsp unsalted butter, softened 1/2 tsp lemon rind, grated 1 tsp lemon juice salt 8 slices white bread, crusts removed

1/2 C. flat leaf parsley 6 oz. red radishes, sliced on a mandolin

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Cream in it the butter with lemon juice, zest, and salt. Coat one side of the bread slices with the butter mixture. Place 4 slices of bread on a serving plate. Top them with parsley and radish slices. Cover them with the remaining bread slices. Serve your sandwiches right away. Enjoy.

Radish Summer Sandwiches

97

MOCK

Morning McMuffins Sandwich

Prep Time: 1 min Total Time: 6 mins Servings per Recipe: 1 Calories 433.6 Fat 21.6g Cholesterol 236.6mg Sodium 1227.5mg Carbohydrates 30.7g Protein 28.3g

Ingredients 1 English muffin, toasted 1 egg, scrambled 1 slice cheese

1 slice turkey bacon

Directions 1. 2. 3. 4.

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Place the bottom muffin half on a serving plate. Top it with the egg, cheese, and bacon. Cover them with the top muffin half. Serve your sandwich right away. Enjoy.

Mock Morning McMuffins Sandwich

Rainbow

Sandwiches

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 32 Calories 111.1 Fat 4.2g Cholesterol 8.4mg Sodium 213.2mg Carbohydrates 15.8g Protein 2.4g

Ingredients 2 loaves thick-sliced white bread 4.5 oz. unsalted butter, softened strawberry jam Nutella 1 C. colored sprinkles

1 C. chocolate sprinkles

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Coat one side of one loaf slices with half of the butter. Place them with the buttered side facing down on a cutting board. Top them with jam. Coat one side of the remaining bread slice with butter and the other side with Nutella. Place them over the sandwiches with the buttered side facing up. Slice the sandwiches into triangles. Coat them half of them with chocolate sprinkles and the other half with colored sprinkles. Serve your sandwiches immediately with some milk. Enjoy.

Rainbow Sandwiches

99

NEW JERSEY

Pizzeria Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 537.3 Fat 31.5g Cholesterol 197.2mg Sodium 1153.1mg Carbohydrates 35.2g Protein 28.7g

Ingredients 1 lb. turkey sausage 2 tsp olive oil 1/4 C. chopped onion 1 red bell pepper, roasted, sliced 6 oz. marinated artichoke hearts 2 garlic cloves, chopped 6 plum tomatoes, diced 1/2 tsp Italian seasoning

4 tbsp chopped fresh basil salt ground black pepper 4 large French rolls 1 C. shredded cheese

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the oven to 350 F. Place a large pan over medium heat. Cook in it the sausages until they become brown. Drain them and place them aside. Place another pan over medium heat. Heat in it the olive oil. Cook in it the cheese, chopped peppers and onions for 4 min. Stir in the tomatoes, Italian seasoning, basil, sausage, a pinch of salt and pepper. Cook them for 6 min over low heat. Spoon the mixture into the bread rolls. Top them with cheese. 8. Place the sandwiches in the oven and let them cook for 3 to 5 min until the cheese melts. 9. Allow your sandwiches to lose heat for few minutes then serve them. 10. Enjoy.

100

New Jersey Pizzeria Sandwiches

General Tso’s

Sandwiches

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 461.1 Fat 20.8g Cholesterol 82.8mg Sodium 1001.2mg Carbohydrates 40.9g Protein 28.2g

Ingredients 1 1/2 lbs. boneless chicken breasts 3/4 tsp salt 1/2 tsp black pepper 2 tbsp butter, cut into pieces 1/2 C. orange marmalade 2 1/2 tbsp sesame oil 2 1/2 tbsp soy sauce

3/4 tsp hot sauce 1/2 tsp cayenne pepper 1 1/2 tsp sesame seeds 2 medium oranges 1 head butter lettuce, leaves separated 3 large pocket-style pita bread, halved

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Sprinkle some salt and pepper all over the chicken breasts. 3. Coat them with butter and place them in a baking pan. Cook them in the oven for 12 min in the oven. 4. Get a mixing bowl: Mix in it the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper. 5. Spoon 1/3 of the sauce over the chicken breasts and cook them for an extra 22 min. Change the oven setting to broil. Top the chicken breasts with sesame seeds and cook them for an extra 2 min. 6. Allow your marmalade chicken breasts to sit for 16 min. 7. Place a heavy saucepan over medium heat. Heat in it the remaining sauce until it starts boiling. 8. Cook it for an extra minute. 9. Slice the chicken breasts and place them in the pita pockets. Top them with lettuce, orange slices, and marmalade sauce. 10. Serve your chicken sandwiches right away. 11. Enjoy. General Tso’s Sandwiches

101

ALTERNATIVE

Shrimp Salad Sandwiches

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 345.8 Fat 6.8g Cholesterol 181.6mg Sodium 749.0mg Carbohydrates 39.3g Protein 30.1g

Ingredients 1/3 C. minced green onion 1/4 C. tub-style light cream cheese, softened 1/4 C. fat-free mayonnaise 1/4 C. plain low-fat yogurt 1 tsp dill 1/2 tsp garlic salt 1/4 tsp black pepper

1 1/2 lbs. small shrimp, cooked and peeled 1 cucumber, sliced 1 loaf bread

Directions 1. Get a mixing bowl: Mix in it the onion with cream cheese, mayo, yogurt, dill, garlic salt and black pepper. 2. Slice the loaf of bread into 4 pieces. Cut each piece in half lengthwise. 3. Spoon the cream mixture into the bottom halves. Top them with shrimp, and cucumber. 4. Cover them with them with the top halves. Serve your sandwiches right away. 5. Enjoy.

102

Alternative Shrimp Salad Sandwiches

Big Apple

Sandwiches

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 432.6 Fat 23.2g Cholesterol 32.0mg Sodium 323.7mg Carbohydrates 52.4g Protein 6.2g

Ingredients 1 (8 oz.) packages cream cheese, softened 2 tbsp sugar 2 tbsp apple juice 2 tbsp apple jelly 1/4 tsp ground cinnamon 2 (8 5/8 oz.) packages soft-baked oatmeal cookies

6 oz. milk chocolate chips 2 tsp vegetable oil

Directions 1. Get a mixing bowl: Cream in it the cream cheese, sugar, apple juice, jelly, and cinnamon until they become light. 2. Place half of the cookies on a plate with the flat side facing up. 3. Spread 2 1/2 tbsp of the cream mixture over each one. Press into them the remaining cookies. 4. Place the sandwiches on a lined up baking tray. Place them in the freezer for 180 min. 5. Get a microwave safe bowl: Place in it the oil with chocolate chips. Microwave them for 60 sec on high. 6. Mix them well. Microwave them for 16 sec on high. 7. Dip half of the cookie sandwiches in the melted chocolate. Place them back in the freezer for 16 min. 8. Serve your sandwiches with milk or tea. 9. Enjoy.

Big Apple Sandwiches

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3-INGREDIENT

Fruit Breakfast Sandwich

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 198.9 Fat 6.8g Cholesterol 15.9mg Sodium 383.9mg Carbohydrates 29.3g Protein 5.2g

Ingredients 2 slices bread 1 -2 tbsp cream cheese 4 -6 strawberries

Directions 1. Place a slice of bread on a serving plate. Top it with half of the cream cheese and strawberry slices. 2. Coat one side of the second bread slice with remaining cream mixture. Place it over the strawberry layer. 3. Serve your sandwiches immediately. 4. Enjoy.

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3-Ingredient Fruit Breakfast Sandwich

South American

Cosmopolitan Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 264.1 Fat 11.3g Cholesterol 57.2mg Sodium 459.7mg Carbohydrates 29.1g Protein 11.7g

Ingredients 1 loaf challah, rich bread 8 oz. brie cheese, sliced 1 bunch basil, trimmed, leaves only

20 -30 slices of oven-roasted tomatoes butter

Directions 1. 2. 3. 4.

Slice the loaf of bread in half lengthwise. Place the bottom half on a serving plate. Top it with brie cheese tomato and basil. Cover them with the top bread half. Place your sandwich in a panini grill then serve it warm. Enjoy.

South American Cosmopolitan Sandwiches

107

MUMBAI

Masala Sandwiches

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 343.6 Fat 16.5g Cholesterol 38.8mg Sodium 924.1mg Carbohydrates 33.5g Protein 15.4g

Ingredients 4 slices bread 2 tsp green chutney 2 slices tomatoes 4 slices beetroots 4 slices cucumbers 2 slices onions

2 slices of boiled potatoes 1 tsp ketchup 1/2 tsp masala 2 slices cheese 1/2-1 tsp butter, spreadable

Directions 1. Coat one side of the bread slices with butter. 2. Place 2 slices of bread on a serving plate. Top them with chutney, veggies, ketchup, and chat masala. 3. Cover them with the remaining bread slices with the buttered side facing down. 4. Serve your sandwiches right away. 5. Enjoy.

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Mumbai Masala Sandwiches

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