Italian Panini

1 large loaf Italian Bread
8 oz. Mozzarella Cheese, sliced
2 Parmesan Chicken Breasts
4 oz. Shaved Deli Ham
2 oz. Baby Spinach (about 2 C. loosely packed)

Preheat oven to 450 degrees. Split bread and layer bottom with cheese, chicken, ham and spinach. Top with cheese. Place sandwich on cookie sheet and brush top of sandwich with oil. Place second cookie sheet on top and press down very firmly. Bake panini, pressing down top baking sheet twice during baking time of 25 minutes. Cut sandwich into 4 pieces.

Buffalo Chicken Wrap

2 Tbl. Louisiana Hot Pepper Sauce
2 Tbl. White Vinegar
1/4 tsp. Cayenne Pepper
1 lb. Parmesan Chicken
Combine first three ingredients together and set aside. Heat chicken according to
package directions, slice and toss in hot sauce. Set aside.

2 Tbl. Mayonnaise
2 Tbl. Plain Yogurt
Pepper to taste
1 Tbl. Vinegar
1/4 C. Blue Cheese
Combine first four ingredients then add blue cheese.

4 Wheat Tortillas
1 C. Romaine Lettuce, chopped
1 C. Celery, sliced
1 large Tomato, diced
Layer lettuce, celery, tomato, and buffalo chicken onto tortilla. Drizzle with
mayonnaise dressing and roll up in tortilla.

Beef Gyros

1/2 C. Yogurt
1/4 C. Mayonnaise
1/4 tsp. Ground Mustard
Salt and Pepper to taste
Mix ingredients together and refrigerate

3Tbl. Oil
2 Poblano Chiles, chopped
1 large Onion, chopped
3 cloves Garlic, chopped
1 tsp. Cumin
Saute chiles, onion, garlic in hot oil. Add Cumin and Pot Roast sauté for 5 minutes.

4 Pitas
1/4 C. Flat Leaf Parsley
Heat pitas in oven or in microwave. Take warm pita and add meat filling, parsley, and drizzle with mayonnaise mixture.

Curry Chicken Salad Sandwiches

1 Chicken Breast, chopped
1/2 head Radicchio, chopped
1/2 Tbl. Curry
1/2 C. Mayonnaise
2 Tbl. Honey
1/2 Lime, juiced
1 tsp. Ginger, minced
8 strips Bacon, cooked

Combine all ingredients together and serve on toasted Ciabatti bread.

Roast Beef & Slaw Sandwiches

2 C. Prepared Coleslaw Blend
1/3 C. Miracle Whip Salad Dressing
1/8 tsp. Pepper
8 slices Pumpernickel or French Bread
1/2 lb. Roast Beef
4 slices Swiss Cheese
8 slices Bacon, cooked and drained
1 Tomato, thinly sliced

Combine coleslaw mix, salad dressing, and pepper in a bowl and set aside. Layer beef, cheese, and bacon on desired bread and toast in oven until cheese is melted and bread toasted. Top sandwiches with coleslaw mix and sliced tomato before serving.

Deviled Ham Sandwiches

Canned Ham
Miracle Whip
Sweet Relish

Combine ingredients together and serve on your favorite bread.

Gilled Cranberry Turkey Sandwiches

This is a great way to use leftover turkey and cranberry sauce, but lively enough to forget that you are having leftovers!

2 slices per person Farm Bread
Turkey Slices (we used turkey from our deli but leftover turkey works well too)
Whole Berry Cranberry Sauce
Miracle Whip
Butter
Cheese (optional)

Butter bread for grilling. Add a nice layer (about 1 Tbl.) of Miracle Whip and a nice layer of Cranberry Sauce (about 2 Tbl.) to the bread. Add turkey and grill until golden brown and inside is nice and hot. If using cheese grill until cheese is melted.

Note: Try this with An-Jo Nanny's Carolina Style BBQ Sauce for an added "Sass" to your sandwiches, potato salad, or dipping sauce for your chicken fingers!

Reuben Crescent Bake

Taste of Home
2 tubes (8 oz each) Refrigerated Crescent Rolls
1 lb. Swiss Cheese, sliced
1 1/4 lb. Pastrami, sliced
1 (14 oz) can Sauerkraut, rinsed and well drained
2/3 C. Thousand Island salad dressing
1 Egg White, beaten
3 tsp. Caraway Seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 pan. Bake at 375 for 8-10 minutes.

Layer with half of the cheese and all of the pastrami. Combine sauerkraut and salad dressing; spread over pastrami. Top with remaining cheese. On a slightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.

Bake for 13-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 8 servings.