curried chicken salad sandwich

Despite what the picture looks like, I promise you this is delicious!

Ingredients

1 rotisserie chicken
1 carrot, shredded
1 celery stick, finely diced
1/2 red onion, finely diced
1 cup lowfat mayonnaise or Greek yogurt
1 tbsp. hot curry powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
sourdough bread, sliced
1/4 lb. extra sharp cheddar cheese, Boar's Head recommended
tomato, sliced

Instructions

1. De-bone and remove all the fat from the chicken. Dice chicken into 1-inch cubes. Place chicken in a large bowl. Add the shredded carrot, diced celery and onion.
2. In a small bowl mix together mayonnaise, curry powder, salt, cayenne and black pepper. Slowly incorporate mayo. mixture into chicken using a fork to shred the meat- you will likely not want it all.
3. Build the sandwich: bread, cheese, slice of tomato, then chicken salad. Grill in panini press to melt the cheese.

breakfast sandwiches

Ingredients

4 small onions, thinly sliced

1 tbsp. unsalted butter

1 tbsp. olive oil

1/2 tsp. light brown sugar

salt

pepper

4 slices of thick-cut bacon

2 cup baby spinach

4 fried eggs

4 English muffins, sliced in half

extra sharp cheddar cheese

cooking spray

Instructions

1. Caramelize the onions: Melt the butter and oil in a 12-inch skillet over high heat. Stir in the onions, brown sugar and 1/2 tsp. salt. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 40 minutes. Off the heat, stir in the water and season with salt and pepper to taste. Remove from pan when done.

2. Add the spinach to the oily skillet. Add 1/2 tbsp. of water to the pan and cover and cook until just wilted, about 2 minutes. Remove spinach.

3. Add the bacon slices to the skillet. Cook until lightly browned. Remove from pan and drain on paper-towel-lined plate. Empty grease from pan.

4. Spray the pan with cooking spray. Fry your eggs.

5. Toast or grill your English muffins.

6. Assemble your sandwiches: cheese first, then egg, then bacon, then onions, then spinach. Grill in panini maker until cheese has melted.

prosciutto, provolone, and pear panini

Ingredients

Sourdough bread, sliced
balsamic vinegar
4 oz. thinly sliced prosciutto, recommend Boar's Head
4 slices provolone cheese
1 pear, thinly sliced
cooking spray

Instructions

1. Cut 4 slices of bread.
2. Drizzle the inside of each slice with 1 1/2 tsp. of vinegar. Layer 2 slices of cheese, half of the prosciutto, and 3 slices of pear. Close the sandwich and spray each panini with cooking spray.
3. Grill in panini maker until golden brown.

buffalo chicken panini

Ingredients

1/4 cup Frank's Red Hot Cayenne Pepper Sauce

2 lbs. chicken breast tenders

1/2 cup crumbled blue cheese

1/4 cup mayonnaise

8 slices sourdough bread

Toppings:

red onion, sliced

tomato, sliced

romaine lettuce

Instructions

1. Preheat broiler.

2. Combine 2 tbsp. hot sauce and chicken in a medium bowl, tossing to coat.

3. Arrange chicken in a single layer on a broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tbsp. sauce.

4. Preheat panini grill.

5. Combine cheese and mayonnaise. Spread cheese mixture on each of the 4 bread slices; top each with one-fourth of the cooked chicken and 1 bread slice. Grill in panini maker.

6. Serve with a thick slice of fresh tomato, romaine lettuce, and red onion slices.

*Adapted from Cooking Light

avocado BLT

Ingredients

1 small avocado, sliced

4 strips of thick-cut bacon

1-2 tomatoes

lettuce

mayonnaise

2 Portuguese rolls, sliced in half

Instructions

1. Grill or fry bacon.

2. Grill or broil rolls.

3. Spread very thin layer of mayo. on each side of bread.

4. Layer your sandwich: lettuce, 3 slices of tomato, 4 slices of avocado and 2 slices of bacon.

eggplant and goat cheese sandwiches

Ingredients

8 (1/2 inch-thick) eggplant slices
2 tsp. olive oil
1 large red bell pepper
4 slices ciabatta bread
2 tbsp. pesto
1 cup baby arugula
1/8 tsp. freshly ground pepper
1/4 cup goat cheese

Instructions

1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 tsp. olive oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand.
2. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil pepper an additional 7 minutes or until blackened.
3. Place bell pepper in a plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
4. Broil bread slices for 2 minutes or until lightly browned, turning once.
5. Spread 1 tbsp. pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper, and 2 eggplant slices.
6. Toss arugula with remaining 1 tsp. oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tbsp. goat cheese over each of 2 remaining bread slices; place cheese side down, on sandwiches.

*Adapted from Cooking Light

chicken salad

Ingredients

3-4 cups diced poached chicken
1 stalk celery, thinly sliced
1 small onion, finely chopped
1 1/2 tsp. fresh dill, finely chopped
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
ground pepper

Instructions

1. In mixing bowl, toss together chicken, celery, onion, and herbs. Set aside.
2. In small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add slowly to the chicken mixture and combine (you likely won't want all the mayonnaise mixture).