Reuben Sandwich
Mediterranean Vegetable Sandwich
Egg Salad, Avocado and Salmon Sandwich
Turkey Melt

Reuben Sandwich 

8 sliced deli corned beef 

8 sliced Swiss cheese 

1 cup sauerkraut, drained 

8 slices rye bread 

½ cup thousand island dressing 

2 Tbsp. butter or margarine 

Place a large skillet over medium heat and preheat.  Butter one side of each slice of bread lightly.  Spread the non-buttered sides of 4 slices of bread with thousand island dressing.  On top of the thousand island dressing layer 2 slices of Swiss cheese, 2 slices of corned beef, ¼ cup sauerkraut and top each sandwich with the remaining slice of bread with the buttered side of bread facing out.  Place the sandwiches in the preheated skillet and grill the sandwiches until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.  Serve hot. 

Recipe makes 4 servings 

Mediterranean Vegetable Sandwich 

1 1 lb. loaf focaccia bread 

1 eggplant, sliced into strips 

2 red bell peppers 

2 portobello mushrooms, sliced 

3 cloves garlic, crushed 

2 Tbsp. olive oil 

4 Tbsp. mayonnaise 

Preheat oven to 400 degrees F.  Spray a baking sheet with cooking spray.  Brush the eggplant and bell pepper with 1 tablespoon of the olive oil.  Place the vegetables on the prepared baking sheet and place the baking sheet in the preheated oven.  Roast the eggplant until tender, about 25 minutes, roast the peppers until they are blackened.  Remove roasted vegetables from oven and set aside to cool.  Place a medium skillet over medium-high heat and add the remaining 1 tablespoon of olive oil to the skillet.  Add the mushrooms to the skillet and cook and stir the mushrooms until tender.  Stir the crushed garlic into the mayonnaise.  Slice the bread in half lengthwise.  Spread the garlic mayonnaise on both sides of the bread.  Peel the cooked pepper, core and slice.  Arrange the eggplant, peppers and mushrooms on the sliced bread.  Wrap sandwich in plastic wrap.  Place a cutting board on top of the sandwich and weight it down with some canned foods.  Allow the sandwich to sit for about 2 hours before slicing and serving. 

Recipe makes 6 servings 

Egg Salad, Avocado and Salmon Sandwich 

bowl of clear chicken soup with ear shape noodle for child

4 hard-boiled eggs 

½ 2 oz. hass avocado, cut into ½-inch cubes 

4 slices smoked salmon 

12 thin slices cucumber 

4 slices whole grain bread, toasted 

1 Tbsp. mayonnaise 

½ teas. Dijon mustard 

½ Tbsp. finely chopped fresh chives 

salt and pepper to taste 

Combine the egg yolks with the avocado, mayonnaise, chives and salt and pepper and mash with a fork.  Chop the egg whites and add the egg whites to the egg yolk mixture and stir to combine.  Add salt and pepper to taste.  Place 1 slice of salmon on each slice of bread and top the salmon with ¼ of the cucumber and ¼ of the egg salad.  Serve sandwiches open-faced 

Recipe makes 4 servings 

Turkey Melts 

8 oz. cooked turkey breast, chopped 

¼ cup celery, diced 

1 Tbsp. red onion, chopped 

4  slices Havarti cheese (or cheese of your choice) 

2 Tbsp. dried cranberries 

3 Tbsp. mayonnaise 

4 slices multi-grain or whole wheat bread, toasted 

Heat broiler over high and place rack in the second position about 6 inches from the flame.  Line a baking sheet with foil.  Combine the turkey, celery, cranberries, onion and mayonnaise in a medium bowl and stir until combined.  Arrange the toasted bread on the prepared baking sheet and divide the turkey salad evenly amount the 4 slices of bread.  Top the turkey salad with 1 slice of cheese.  Broil the sandwiches for about 2-3 minutes until the cheese is bubbling and golden.  Keep a close eye on the sandwiches while they are broiling to avoid burning. 

Recipe makes 4 servings