Egg, Arugula, and Herb Tartine

Serves 1 for breakfast or lunch

• 2 thick slices of good bread
• 2 big handfuls fresh baby arugula
• 1 sprig tender rosemary
• Several chive stalks
• 1 tablespoon butter
• 1 egg
• Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.

Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

from Apartment Therapy

Beef, Orange, and Gorgonzola Sandwiches

• 2 tablespoons cider vinegar
• 1/2 teaspoons extravirgin olive oil
• 1/2 teaspoon grated orange rind
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh orange sections (about 2 oranges)
• 4 (2-ounce) Italian or French rolls
• 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
• 1 cup bagged prewashed baby spinach
• 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information: CALORIES 318(29% from fat); FAT 10.2g (sat 4.6g,mono 3.7g,poly 0.5g); IRON 3.5mg; CHOLESTEROL 36mg; CALCIUM 148mg; CARBOHYDRATE 34.7g; SODIUM 533mg; PROTEIN 21.6g; FIBER 2.4g

from Cooking Light

Southwestern Turkey Club Sandwich

• 8 slices bacon (8 ounces)
• 4 turkey cutlets (4 ounces each)
• coarse salt and ground pepper
• 1 ripe avocado, pitted and peeled
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons chopped pickled jalapeno chiles
• 12 slices whole-wheat sandwich bread, lightly toasted
• 1 tomato, thinly sliced

1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.

2. Season turkey generously with salt and pepper, Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.

3. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

per serving: 553 calories; 17.4 grams fat; 45.2 grams protein; 51.2 grams carbohydrates; 8.7 grams fiber

from Everyday Food

Yield: 4 servings

Hot Italian Sub

• 2 smoked garlic sausages, about 4 oz each
• 1 tablespoon extra virgin olive oil
• 1/2 large onion, thinly sliced
• 1 yellow or red bell pepper, thinly sliced
• 1/4 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 2 Portuguese or grinder rolls, sliced horizontally, warmed if you like

1. Prepare a charcoal fire with medium coals or preheat a gas grill for medium heat.

2. Split the sausages in half lengthwise. When the grill is hot, cook the sausages on the grill, turning once or twice, until charred and heated through, about 6 minutes. (Alternatively, you can cook the sausages under the stove broiler or saute them in a little oil in a large skillet.)

3. Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook, stirring occasionally until they begin to brown and soften, about 6 to 8 minutes. Stir in the oregano, cook for 1 minute, and stir in the vinegar.

4. Layer the sausages and peppers on the rolls, slice in half diagonally, and serve.

from Dishing Up Maine

Yield: 2 servings

Roasted Turkey with Herbed Cream Cheese and Strawberries

• 4 ounces cream cheese, softened
• 1 1/2 tablespoons chopped mixed fresh herbs such as dill, tarragon, chervil, chives, basil, parsley, marjoram, thyme
• 4 slices good quality bread, toasted
• 1/2 pound roasted turkey breast, thinly sliced
• 1/2 pint strawberries, hulled and thinly sliced
• Fleur de sel*, optional

Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. Place turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of fleur de sel, if using. Slice each sandwich in half. Adapted from Tyler Florence, Food 911 via The Food Network

Prosciutto, Mozzarella, Tomato, and Basil Panini

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, minced
• 8 ounces thinly sliced prosciutto
• 10 ounces thinly sliced whole-milk mozzarella cheese
• 12 tomato slices
• 12 large fresh basil leaves
• 1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.

Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Yield: 4 servings

Spicy Turkey Sloppy Joes

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 1/2 pounds ground turkey
• salt/pepper
• 1 red bell pepper, chopped
• 4 large garlic cloves, chopped
• 3 tablespoons chili powder
• 1 1/4 cups ale or beer
• 3/4 cup bottled chili sauce or ketchup
• 1 4-ounce can diced green chilies
• 2 tablespoons Worcestershire sauce
• 1 cup finely chopped green onions
• 6 sourdough rolls, split, toasted
• 2 cups shredded romaine lettuce or packaged garden salad mix

Heat oil in heavy large pot over medium-high heat. Add turkey, green pepper and garlic and saute until turkey is no longer pink, breaking up meat with back of fork, about 10 minutes. Mix in chili powder; stir 1 minute. Add next 4 ingredients. Reduce heat to medium-low and simmer until mixture thickens, stirring often, about 15 minutes. Mix in green onions; season with salt and pepper.

Arrange roll bottoms on plates. Spoon sloppy joe mixture over; top with lettuce and roll tops.

Yield: 6 servings

Mushroom Goat-Cheese Quesadillas

• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large portobello mushroom caps, cleaned, stems removed
• 3 ounces cream cheese
• 2 ounces mild goat cheese
• 8 (8-inch) flour tortillas
• 3/4 cups Onion Chutney
• 3/4 cups grated mozzarella cheese

Place the balsamic vinegar, olive oil, garlic, salt and pepper in a large bowl. Mix well, and add the portobello mushroom caps. Marinate for 20 to 30 minutes, turning the portobellos ones or twice.

Preheat the oven to 350F. While the mushrooms are marinating, blend the cream cheese and goat cheese in a medium bowl with a fork or by hand.

Grill the mushrooms until tender-crisp, about 4 minutes per side. You may also broil the mushrooms in the over about 3 inches from the broiler element, 4 to 5 minutes per side. Cut the mushroom caps into slices about 1/4 inch thick.

Place 1 tortilla on the work surface. Top with about 2 tablesppons of the cheese mixture, spead to with 1/2 inch of the edge of the tortilla. Top with 2 to 3 tablespoons of the onion chutney, spreading it evenly. Add 3 to 4 slices of the mushrooms and sprinkle with 3 tablespoons of the mozzarella cheese. Top with a tortilla. Repeat until all the cheese filling, chutney, mushrooms, mozzarella, and tortillas are used.

Line a baking sheet with parchment paper or spray it with vegetable oil. Place the filled tortillas on the sheet pan; don't allow the sides to touch. Bake in the over for about 5 minutes, or until the cheese has just melted. Remove the quesadillas with a wide spatula, cut into wedges, and serve immediately.

Serve with a field green salad and a glass of pinot noir or merlot.

540 calories per serving

from The Whole Foods Market Cookbook

Yield: 4 servings

California "High Roller" Wrap

• 1 9-inch flour tortilla
• 1/2 small ripe avocado, sliced or mashed
• 2 large leaves leaf lettuce
• 6 ounces sliced turkey breast
• 1/4 cup salsa

Spread the avocado thinly over the tortilla. Overlap lettuce leaves and turkey. Spoon on the salsa over the length of the wrap, forming a 1-inch strip across the center.

Wrap the sandwich firmly by rolling the edge closest to you over itself and the filling until a pinwheel is formed. Cut in half diagonally.

Variation: for extra color, fiber, and texture, mash cooked black beans and blend them into the avocado.

from The Whole Foods Market Cookbook

Yield: 2 servings

Cape Cod Wrap

• 1 medium red onion, sliced 1/2-inch thick
• olive oil
• salt and pepper
• 1 teaspoon grated orange zest
• 1 tablespoon cream cheese
• 1 12-inch whole wheat tortilla
• 2 cups baby spinach leaves
• 6 ounces sliced smoked turkey
• 2 ounces cranberry relish

Preheat the oven to 375F. Brush the onion slices lightly with the olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and bake for 30 minutes, stirring occasionally until golden brown. You may instead grill the onion for 4 minutes per side, until browned. This will give it a smoky flavor.

In a small bowl, combine the orange zest and cream cheese.

Spread the citrus cream cheese on the tortilla. Place the spinach leaves over the cream cheese. Scatter the onion over the spinach. Arrange the smoked turkey over the onion, covering the entire surface of the tortilla. Place the berry relish over the turkey in a 1-inch-thick line along the bottom edge of the tortilla. Roll up tightly and slice diagonally in half.

variation: substitute apple or pear chutney or preserves for the cranberry relish

370 calories per serving

from The Whole Foods Market Cookbook

Yield: 2 servings

Open-Face Ham, Cheddar, and Apple Butter Sandwiches

• 3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread
• 2 tablespoons olive oil
• 6 tablespoons apple butter
• 4 tablespoons Dijon mustard
• 1 1/4 pounds Black Forest ham, thinly sliced
• 12 ounces extra-sharp white cheddar cheese, sliced
• 1 bunch fresh chives, chopped

Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

Yield: 6 servings

Broccoli Sprout Lavash Wrap with Seared Tofu and Spicy Carrot

• broccoli sprouts
• sweet and sour chili sauce
• extra firm tofu
• shredded carrots
• thinly sliced cucumbers
• mesclun
• thin sliced tomato
• strips of bell peppers

Remove tofu from package and sandwich between two plates, place heavy object such as a can of juice on top. Set aside for 30 min. to expel water. Marinate shredded carrots in Sweet and Sour Chili Sauce.

Return to tofu and slice lengthwise about 1/2" thick. Place flat in a searing hot pan lightly coated with chili oil. After about 90 seconds, turn, repeat two times. Tofu should be well browned. Just prior to removing, splash with soy sauce to taste. When soy sauce has evaporated remove from heat and cool.

Assembly: Lay lavash flat and cover bottom half with mesclun, and broccoli sprouts. To taste, add the carrots, cucmbers, tomato and peppers. Place two to three strips of tofu on the lavash. To bind lavash spray top half with water, wipe and roll. Hold in place for a moment till hold takes place. Serve immediately.

From BroccoSprouts.com

Roast Beef with Chutney on Rye

• 1 1/2 pounds cold rare roast beef, thinly sliced
• 8 slices country rye bread
• 2 large beefsteak tomatoes, thinly sliced
• 12 arugula leaves
• 1/2 cup Old Farmhouse Chutney

Makes 4 sandwiches.

Divide the roast beef evenly among 4 slices of rye bread. Top each portion with 2 or 3 tomato slices, 3 arugula leaves, and 2 tablespoons of chutney. Top with the remaining bread and serve.

Optional: add some sharp cheddar or Gorgonzola for an even heartier sandwich.

from The Stonewall Kitchen Cookbook

Salmon Club Sandwich

• 6 tablespoons mayonnaise
• 5 tablespoons minced fresh basil
• 1 teaspoon grated lemon peel
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
• 8 bacon slices
• 1 small red onion, sliced
• 8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
• 8 tomato slices
• 8 lettuce leaves

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.

Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

Bon Appétit, July 2000 (Cheryl Alters Jamison and Bill Jamison)

Makes 4 servings.

Curried Smoked Turkey and Fruit Salad

• 1/2 pound smoked or cooked turkey, cut into 3/4-inch cubes
• 3/8 pound green seedless grapes, stemmed
• 1/2 large cantaloupe, peeled, cubed
• 1 1/2 cups sliced celery (about 2 stalks)
• 3 green onions, sliced
• 1/4 cup golden raisins or dried cranberries
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cinnamon (optional -- to taste)
• pita bread
• Curly lettuce leaves
• 1/2 cup sliced almonds, toasted

Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk yogurt and curry powder together in small bowl. Pour yogurt mixture over salad and toss well. Season to taste with salt and pepper.

Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve in pita pockets.

Serves 3 to 4.

adapted from Bon Appétit, August 1991 via Epicurious

Grilled Sausage Sandwiches with Caramelized Onion

• 2 tablespoons olive oil
• 2 pounds onions, thinly sliced
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon (packed) dark brown sugar
• 1/2 teaspoon caraway seeds
• 3 fully cooked smoked sausages (such as white bratwurst or chicken-apple)
• 4 large slices rye or pumpernickel bread or 2 rolls
• 4 teaspoons Dijon mustard
• 4 ounces Gruyere or Emmenthal cheese, thinly sliced
• 3 tablespoons butter, room temperature

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)

Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.

Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyere or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.

Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

variation: add fennel with onions

serve with cold beer

2 servings

Grilled Cheese Sandwiches

• 3 ounces cheese, sliced thin (cheddar, Swiss types, provolone, muenster)
• 4 slices bread
• 2 tablespoons butter, melted

Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, divide cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve.

Extras are best sandwiched between the cheese. Try a few very thin slices of baked ham, prosciutto, bacon, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions.

2 servings