Sharp Turkey Hoagie

1/2 small onion, sliced into rings
0 clove garlic, chopped
1 tablespoon olive oil
4 slices turkey breast
blue cheese, a smear
hot pepper relish, Chopped
1/4 teaspoon dried thyme (or summer savory)
salt and pepper

1. In hot skillet (I use a wok), add oil and then onion and garlic. Add pinch of salt and fresh ground pepper.
2. Add thyme or summer savory.
3. Saute until onions are brown.
4. Cut open hoagie roll and smear bleu cheese on one side. Add onion/garlic mixture on top of cheese. In the same wok (still hot), lay turkey slices around the sides long enough to heat. Turn and heat the other side. Pile turkey slices over onion/garlic mixture and top with pepper relish.
5. More ground black pepper if you like. Top with hoagie top and enjoy.

Note: This is a fairly pungent sandwich packed full of flavor.

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French Roasted Vegetable Sandwiches

1 small eggplant, peeled and sliced thick
1 sweet red pepper, quartered
1 medium tomato, halved
1 small onion, sliced thick
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 teaspoon dried rosemary, crushed
1 round loaf Italian bread (8" diameter)
2 tablespoons nonfat plain yogurt
3 tablespoons balsamic vinegar
2 teaspoons parmesan cheese, grated
1/2 cup spinach leaves, tightly packed

1. Preheat the oven to 400F.
2. Coat a large baking sheet with no-stick spray.
3. Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
4. Sprinkle with the garlic and rosemary.
5. Bake for 45 minutes, or until golden brown and tender.
6. Split the bread horizontally and scoop out the interior, leaving a 1" shell.
7. (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
8. Arrange the vegetables in the bottom of the shell.
9. Sprinkle with the Parmesan.
10. Top with the spinach.
11. Place the top of the bread over the filling.
12. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
13. Cut to 8 wedges.
14. To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.


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Mushroom-and-Roasted Pepper Sandwich

1 teaspoon olive oil
6 cups mushrooms, sliced
1 1/2 teaspoons Worcestershire sauce
4 slices Italian bread, cut diagonally 1" thick & lightly toasted
1/2 cup red bell peppers, roasted, cut in strips
1 ounce part-skim mozzarella cheese


1. Coat a large nonstick skillet lightly with cooking oil, and place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until lightly browned.
2. Remove from heat; stir in Worcestershire sauce. Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.
3. Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts.

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Cucumber Chicken Pitas

1/2 cup plain yogurt
1/4 cup finely chopped cucumbers
1/2 teaspoon dried dill weed
1/4 teaspoon dried mint (crushed)
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced cooked chicken breasts
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

1. For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint.

2. Set aside.

3. For each sandwich, place a pita bread round on a plate.

4. Top with lettuce, chicken, tomato, and feta cheese.

5. Spoon dressing on top.

6. Roll up the pita bread.

7. Secure with wooden toothpicks.

8. Serve immediately.



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Tomato Sandwich from Italy

This is a common lunchtime sandwich in Naples, Italy. It is perfectly acceptable to add other stuff like capers, oregano, crushed black olives, etc. but the basic sandwich is so good that you really don't need to get complicated.

2 fresh garden tomatoes
1-6 clove fresh garlic
1 bunch fresh basil
extra virgin olive oil
1 loaf Italian bread
salt
pepper

1. All ingredients in this recipe are to taste.
2. Assume that each person will eat at least a half loaf sandwich.
3. Build these sandwiches immediately before serving.
4. Slice tomatoes to 1/4 or 1/2 inch slices.
5. Crush lots of fresh garlic cloves.
6. Chop some basil leaves leave some whole for decoration.
7. Cut loaf of Italian bread in half crosswise.
8. Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich.
9. Open each half loaf flat.
10. Drizzle a good amount of olive oil on both sides of the loaf.
11. Spread fresh garlic (to taste) on bottom of loaf.
12. Spread some chopped basil (to taste) on bottom of loaf.
13. Lay tomato slices on bottom of loaf slightly overlapping.
14. Add more garlic if desired.
15. Salt and pepper to taste.

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Mississippi Turkey Sloppy Joes

1 ts vegetable oil
1 medium onion, diced
1/2 sweet green pepper, diced
1/2 red sweet bell pepper, diced
4 cloves garlic, minced
1 lb lean ground turkey
1 (8 oz) can tomato sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
5-6 crusty hotdog buns, lightly toasted

1. In a large skillet over medium heat add onion, peppers and garlic and saute 3 minutes.
2. Add turkey and stir well.
3. Cook for 5 min.
4. Add sauce, worcestershire sauce, salt and pepper.
5. Stir well and simmer for 15 minutes until sauce thickens.
6. Serve on toasted rolls, hamburger style.
7. I add red pepper flakes directly on mine for a kicked up taste.

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