COLD SANDWICH

2 cooked chicken breasts, thinly sliced

Chicken Wraps Sandwich 4 ounces cream cheese, at room temperature
2 tablespoons chopped chives
The Ingredients 1/2 English cucumber, sliced into thin rounds
1/4 cantaloupe, peeled, seeded and thinly sliced
Chicken breasts – boneless and skinless chicken 1/4 pound thinly sliced prosciutto
breasts sliced into cutlets.
Seasonings – smoked paprika, chili powder, garlic
granules, salt, and pepper. And a little bit of high Directions
smoke point oil for frying on the grill pan.
Tortillas – Flour tortillas, corn tortillas, whole wheat  Preheat oven to 350 degrees F. Season
tortillas, large soft flatbreads, or even lavash bread. It chicken breasts with olive oil, salt and
all works! thyme. Bake for about 30 minutes. Let
Cheese – cheddar or mozzarella cheese shredded.
Ranch dressing – I like to make my own homemade cool, rip cooked chicken into 1 ½ inch
ranch dressing it’s the best ranch dressing that I have pieces. Mash the cranberries in a bowl.
ever tasted!! But you can purchase it if you prefer. If This step is messy!
you don’t have ranch, you can use sour cream or  In a bowl, mix together mayonnaise and
garlic sauce, it won’t be as flavorful but it will still be dijon mustard. Combine cranberries,
good. chicken, mayonnaise mixture until
Iceberg lettuce – you can use other types of lettuce or
greens, but iceberg lettuce works best for wraps. incorporated.
Complete list of ingredients and amounts can be  Butter sliced white bread bread. Add
found in the recipe card below. chicken mixture and a layer of
watercress. Cut off the crusts and slice
into rectangles.
Directions  In a bowl, mash hard boiled eggs.
 Spread 2 tablespoons of spreadable  Chop watercress. Add butter,
cheese over each tortilla. Layer with the mayonnaise, paprika and watercress to
lettuce, tomatoes, chicken, cucumber a bowl. Mix until combined.
and carrot. Roll up tightly.  Butter bread slices. Add egg mixture.
Cut off crusts. Cut rectangles.
 Cut paper thin slices of cucumber. Chop
Club Sandwich
dill. Combine with softened cream
Ingredients cheese, lemon zest and a pinch of salt.
▢6 slices bread toasted and buttered (This mixture will be used again).
▢4 tablespoons mayonnaise  Spread cream cheese mixture onto
▢4 ounces sliced turkey white bread and add cucumbers slices.
▢4 ounces sliced ham  Cut off crusts, then cut rectangles.
▢2 slices cheddar cheese Spread the same cream cheese mixture
▢4 slices cooked bacon from the cucumber dill sandwiches on
▢1 tomato sliced
to pumpernickel bread. Add a layer of
▢½ cup lettuce washed and chopped
cucumbers, then salmon.Cut a circle out
Directions of the sandwich. Transfer some of the
 First Layer: Spread the mayo on one cream cheese mixture to a piping bag
side of lightly toasted bread. Add and pipe a dollop. Add a dill sprig for
turkey, tomato and cheese (be sure to garnish.
put the tomatoes in the middle so the
bread doesn’t get soggy).
Hamburger
 Second Layer: Layer ham, bacon and
lettuce. Ingredients
 Top with the final slices of bread, secure
with cute sandwich picks and cut into 1 pound ground lean (7% fat) beef
quarters. 1 large egg
½ cup minced onion
¼ cup fine dried bread crumbs
Tea Sandwiches
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
Ingredients
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
24 bread slices (recommended: white, rye, whole
4 hamburger buns (4 in. wide), split
grain, pumpernickel, or a combination)
About 1/4 cup mayonnaise
1 cup guacamole
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped BURRITOS:
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion Ingredients

Directions ▢6 - 8 large soft flour tortillas or round wraps

 Combine the ingredients in a bowl. (~25cm/10”+) (Note 1)
 Make four patties. ▢3 cups cooked rice , warm not piping hot (I use
white long grain)
 Grill the patties until the juices run clear ▢3 cups iceberg lettuce or cabbage , finely sliced
and the meat is no longer pink in the (use cabbage if freezing)
center. ▢1 cup corn kernels (I use canned, drained)
▢1 cup black beans (I use canned, drained)
▢3 tomatoes, deseeded and diced
Toasted Sandwich ▢1/2 red onion , finely chopped
▢Finely chopped coriander / cilantro (optional)
Ingredients ▢1 1/2 cups / 150g shredded cheese of choice
(melting kind)
¼ cup (2 ounces) tub light cream cheese
1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard Directions
¼ teaspoon freshly ground black pepper  In a large cast-iron or other heavy skillet,
8 (1-ounce) slices whole wheat bread cook beef over medium heat until no longer
4 ounces low-fat deli ham pink; drain. Stir in taco seasoning; remove
8 (1/4-inch-thick) slices tomato (about 1 large) from skillet and set aside. Wipe skillet clean.
¼ cup (2 ounces) shredded reduced-fat sharp cheddar  In a small saucepan, cook refried beans over
cheese medium-low heat until heated through, 2-3
minutes.
Directions  Spoon about 1/3 cup of beans off-center on
each tortilla; top with 1/4 cup beef mixture.
 For both sandwich directions. Sprinkle with cheese. Fold sides and ends of
 Layer all ingredients on slice of bread, tortillas over filling and roll up.
drizzle with dressing or syrup; put sandwich  In same skillet over medium-high heat,
together. brown burritos in oil on all sides. Serve with
sour cream and salsa.

 Butter top bread. Cook in skillet or panini

grill of waffle iron-- when bottom is Quesadillas
browned lightly ,carefully turn over and
butter the bread and grill until heated
through and cheese has melted. Enjoy!! INGREDIENTS
1 tbsp. extra-virgin olive oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, sliced into
strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. shredded Monterey jack
2 c. shredded cheddar
1 ripe avocado, sliced
1 tbsp. vegetable oil
2 scallions, thinly sliced
Sour cream, for serving

HOT Directions
 Place the quesadilla in a dry skillet over low
SANDWICH to medium low heat. Why no oil? Partly
because this way, you don’t have to handle
greasy tortillas with your hands. But more
importantly, oil is a heat conductor which
browns the tortillas faster than the filling
 heats through and the cheese melts. Tortillas
are thin – and they cook fast!

 Cover with a lid – this heats the filling Hot Dog Sandwich
through and melts the cheese faster, before
the tortilla gets too brown. If you don’t have
a lid for your skillet, use anything that will
cover it – a larger skillet, baking tray, INGREDIENTS
anything. Cook until underside is golden and
crispy, then remove the lid. Nutrition
2 hot dogs
 Flip over the folded edge -this ensures you 4 slices bread
don’t lose any filling! Use your hand on the 2 slices American cheese
uncooked side to hold it together. ketchup, to taste
other condiments, to taste
 Cook uncovered until crispy and cheese is
molten – about 2 to 3 minutes.
Directions

Pinwheel Sandwich  Prepare hot dogs according to package

directions.
INGREDIENTS  Meanwhile, toast the bread in the toaster, or
if you are grilling your hot dogs, put the
▢3 slice bread (white or brown)
bread on the grill for a minute or two on
▢3 tsp butter
▢¼ cup eggless mayonnaise each side.
▢1 tsp green chutney  Spread one piece of bread with ketchup.
▢½ capsicum (thinly sliced)  Place the cheese slice on a second piece of
▢3 slice cheese bread.
▢¼ tsp pepper powder  When the hot dogs are ready, slice them
▢3 tbsp cabbage (shredded) down the center lengthwise, and then again
▢½ carrot (grated) horizontally. You will then have four pieces
▢1 tbsp tomato sauce that should fit onto the bread next to one
▢pinch salt another.
 Place the hot dog on the bread with cheese.
 Add any other condiments you'd like at this
Directions point (I know we like it simple with just the
cheese and ketchup!).
In a bowl mix together the cream cheese,  Top with the second slice of bread.
ranch dressing, green onions, cheddar cheese
and chopped bacon until it is smooth and
well combined.
Chicken and veggie tortilla sandwich
Arrange the tortillas on a surface in front of
INGREDIENTS
you can spread the cream cheese mixture
evenly over the top. You want to leave a 4nos Tortillas (i used the yellow corn
little space on the edge, because it will tortillas)
spread out a little as you roll them up. 1cup Chicken chunks
1/4cup Tomato (cubes)
Arrange slices of turkey over the top of the 1/4cup Sweet corn kernels
1/4cup Green or red bell pepper pieces
cream cheese mixture.
1tbsp Mayonnaise
1tsp Tomato ketchup
Roll tightly, wrap in plastic wrap and place
1/2tsp Pepper powder
in the fridge for a couple of hours. 1/4tsp Salt

When you are ready to serve, slice into Directions

about 1/2 inch thick slices.
 Arrange all the ingredients in the middle
of the tortilla and wrap it up.
COLD SANDWICH
HOT SANDWICH