Baked Sandwich Roll

1 loaf frozen dough -- thawed
1 pound turkey pastrami -- sliced thin
1/2 pound smoked turkey -- sliced thin
1/2 pound mozzarella cheese -- sliced thin
spicy mustard
Italian salad dressing
egg white

On a lightly floured surface, roll thawed dough into rectangle, approximately 15x20. Spread spicy mustard evenly over entire surface. Lay slices of turkey pastrami over entire surface, then a layer of cheese, then a layer of turkey. Sprinkle Italian dressing sporadically over turkey. Roll up rectangle, jelly roll style. Pinch to seal edges. Brush top surface with beaten egg white. Bake in preheated 350 F oven 20 to 30 minutes or until golden brown. If top browns too quickly, cover with aluminum foil.

Cool slightly. Slice half. Makes 2 servings.

2 slices of buttered bread
2 tablespoons cream cheese
2 tablespoons Swiss cheese, grated.

Cream the cream cheese and fold in the grated Swiss cheese. Spread on both slices of bread, put together and press lightly.

1/2 Seedless cucumber, peeled and sliced
1/4 cup fresh mint, chopped
1/4 cup butter, soft
1/4 cup cream cheese
16 slices white bread
Blot cucumber slices to dry them off. In a mixing bowl, blend mint, butter and cream cheese. Spread mixture on each slice of bread. Lay cucumber slices on 8 slices of bread and sprinkle with salt. Top with remaining bread and remove crusts. Cut into either halves or quarers (diagonally).

Grilled Honey-Mustard Chicken Sandwiches

Makes 4 sandwiches

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breast halves (1 pound)
4 whole-grain sandwich buns, split
4 slices tomatoes
Leaf lettuce

1. Heat coals or gas grill for direct heat.
2. Mix mustard, honey, oregano and red pepper. Brush on chicken.
3. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture.
4. Serve chicken on buns with tomato and lettuce.
Special Equipment: Grill

1 sandwich: Calories 270 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 75mg; Sodium 560mg; Potassium 400mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 31g % Daily Value: Vitamin A 8%; Vitamin C 12%; Vitamin D 2%; Calcium 4%; Iron 14%; Folic Acid 10% Diet Exchanges: 1 1/2 Starch; 4 Very Lean Meat; 1 Vegetable

Source: Betty Crocker

Monte Cristo Sandwich Recipe

1/4 cup mayonnaise
2 teaspoons prepared mustard
8 slices sandwich bread
4 slices cooked turkey
4 slices cooked ham
4 slices swiss cheese
2 egg whites
3 eggs
1/2 cup sour cream
2 tablespoons milk
1 cup fine dry breadcrumbs
vegetable oil

1 Combine mayonnaise and mustard, stirring well; spread on one side of each bread slice.
2 Place one slice each of turkey, ham, and cheese on top of 4 bread slices.
3 Top with remaining bread.
4 Cut each sandwich in half diagonally; secure with wooden picks.
5 beat egg whites until stiff; set aside.
6 Beat eggs; add sour cream and milk, stirring well.
7 Fold in egg whites.
8 Dip sandwich halves in batter; coat with breadcrumbs.
9 Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees); fry until golden turning once.
10 Drain; remove wooden picks. 11 Serve sandwiches immediately.

2 cups chopped tomato
1/2 cup chopped ripe olives
Mayonnaise (enough to create a sandwich spread)

Mix the ingredients and serve between slices of slightly buttered bread.

Ranch Cucumber Sandwiches

2 or 3 cucumbers, seeded, chopped and squeezed dry in paper towel
8 oz. cream cheese
2 T. sour cream
3 T. grated onion
2 T. dry Ranch dressing mix
salt and pepper to taste

Mix together in a food processor. Serve on bread or as a vegetable dip.

Taco Chicken Wraps

2 Tbsp. vegetable oil
2 and 1/2 pounds boneless chicken breasts, cut into 1/2 inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place vegetable oil in a large skillet & heat, add chicken & onion & cook until chicken is done & onions are tender. Remove from heat. Place chicken & onion mixture in a large bowl & add taco seasoning, sour cream, cheese, tomatoes, avocado, & lettuce & stir well. Place equal amounts of mixture in the center of each tortilla & roll up. Slice in half & serve.