Spiral Sandwich

Sorce	~Bat
Caloric	:1 Serving: Calories 255 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 9 g); Cholesterol 65 mg; Sodium 650 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 26 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 1 soft cracker bread, 15 inches in diameter (from 17-ounce package) 1 package (4 ounces) herb-and-garlic spreadable cheese 8 ounces thinly sliced smoked turkey 1 large tomato, thinly sliced 6 ounces thinly sliced Swiss cheese 18 leaves fresh spinach
Instructions	1. Cover bread evenly with spreadable cheese. 2. Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only. 3. Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

Teddy Bear Sandwiches

Sorce	Michaelb.dk
Caloric	:1 Serving: Calories 200 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 390 mg; Total Carbohydrate 18 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 8
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:20 sandwiches 3/4 pound unsliced bologna, finely chopped (3 cups) 6 ounces American cheese, cut into 1/4-inch cubes (1 1/2 cups) 1/3 cup sweet pickle relish 1/3 cup mayonnaise or salad dressing 4 large honey-wheat steak or sandwich buns (4 1/2 inches each), split 16 small wheat turkey buns (3 inches each), split 20 small leaf lettuce leaves 1 pitted ripe olive, cut in half 1 piece red bell pepper
Instructions	1. Mix bologna, cheese, relish and mayonnaise. 2. Line bottoms of large and small buns with lettuce. Spread with bologna mixture; add tops of buns. Cut 2 large buns in half. Cut 2 small buns in half. 3. Arrange whole large buns and bun halves for bear body and head on serving tray, as shown in photo. Add 4 small bun halves for ears and arms. Add 2 whole small buns for legs. Add olive halves for eyes and bell pepper for mouth. Arrange remaining sandwiches on separate platter to serve with bear.

Burrito BLT Sandwiches

Sorce	The Snake
Caloric	:1 Serving: Calories 410 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 10 g); Cholesterol 45 mg; Sodium 790 mg; Total Carbohydrate 30 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 8 slices bacon, crisply cooked and crumbled 2 cups bite-size pieces lettuce 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 large tomato, chopped (1 cup) 1/3 cup mayonnaise or salad dressing 6 Old El Paso® flour tortillas (8 inches in diameter)
Instructions	1. Toss all ingredients except tortillas. 2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.

Italian Vegetable Focaccia Sandwich

Sorce	okwhatever
Caloric	:1 Serving: Calories 340 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 960 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:6 wedges 1 round focaccia bread (10 to 12 inches in diameter) 2 cups shredded mozzarella cheese (8 ounces) 2 cups deli marinated Italian vegetable salad, drained and coarsely chopped
Instructions	1. Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese. 2. Top with top of bread. Cut into wedges.

Marinated Vegetables and Turkey Platter

Sorce	icyhell
Caloric	:1 Serving: Calories 160 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 520 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 8 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 22 %; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:4 hr 15 min Makes:24 servings 1/3 cup tarragon vinegar 1/4 cup vegetable oil 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves 1/2 teaspoon ground mustard 1/2 teaspoon pepper 2 garlic cloves, finely chopped 1 medium cucumber, sliced 1 medium red onion, sliced and separated into rings 1 medium green bell pepper, cut into rings 1 medium red bell pepper, cut into rings 1 medium yellow bell pepper, cut into rings 6 roma (plum) tomatoes, sliced Lettuce leaf 24 thin slices smoked turkey or ham (1 1/2 pounds) 24 sandwich buns
Instructions	1. Stir together vinegar, oil, oregano, mustard, pepper and garlic in small bowl. 2. Place cucumber, onion, bell peppers and tomatoes in heavy-duty resealable plastic bag. Pour vinegar mixture over vegetables; seal bag and shake. Refrigerate at least 4 hours to blend flavors. 3. Line serving platter with lettuce. Drain vegetables. Arrange vegetables and turkey slices on lettuce. Serve with buns.

Baked Turkey, Cheddar and Bacon Sandwich

Sorce	Smartalec ZT
Caloric	:1 Serving: Calories 355 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 80 mg; Sodium 1080 mg; Total Carbohydrate 27 g (Dietary Fiber 0g); Protein 17 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 2 cups Original Bisquick® mix 1 cup milk 1 egg 4 ounces thinly sliced cooked deli turkey 1 1/2 cups shredded Cheddar cheese (6 ounces) 5 slices precooked bacon
Instructions	1. Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. 2. Stir Bisquick mix, milk and egg in medium bowl with wire whisk or fork until blended. Spread half of the batter in baking dish. Top with turkey, 1 cup of the cheese and the bacon. Spread remaining batter over bacon. 3. Bake uncovered about 29 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. High Altitude (3500-6500 ft) Increase first bake time to about 32 minutes.

Pesto-Chicken Sandwiches

Sorce	Meeko
Caloric	:1 Serving: Calories 380 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 5 g); Cholesterol 35 mg; Sodium 530 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 1 package (10 ounces) ready-to-serve Italian pizza crusts (7 inches in diameter) 1 tablespoon olive or vegetable oil 1 medium celery stalk, chopped (1/2 cup) 1 cup cut-up cooked chicken 1/3 cup basil pesto 2 tablespoons freshly grated Parmesan cheese 1/2 cup shredded lettuce
Instructions	1. Heat pizza crusts as directed on package if desired. 2. Meanwhile, heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot. 3. Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.

Slow Cooker Barbecue Beef Sandwiches

Sorce	T_Killer
Caloric	:1 Serving: Calories 375 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 140 mg; Total Carbohydrate 68 g (Dietary Fiber 1 g); Protein 11 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 34
Ingridients	Prep Time:20 min Start to Finish:8 hr 50 min Makes:12 sandwiches 3 pounds beef boneless chuck roast 1 cup barbecue sauce 1/2 cup peach or apricot preserves 1/3 cup chopped green bell pepper 1 tablespoon Dijon mustard 2 teaspoons packed brown sugar 1 small onion, sliced 12 kaiser or hamburger buns, split
Instructions	1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. 2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. 3. Remove beef to cutting board. Cut into thin slices; return to cooker. 4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Slow Cooker Reuben Sandwiches

Sorce	JohnTDD
Caloric	:1 Serving: Calories 540 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:11 hr 15 min Makes:8 sandwiches 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese
Instructions	1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) 2. Cover and cook on Low heat setting 9 to 11 hours. 3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. High Altitude (3500-6500 ft) No changes.

Gyros

Sorce	micheljensevern
Caloric	:1 Serving: Calories 395 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 7 g); Cholesterol 75 mg; Sodium 620 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 20 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:40 min Makes:4 sandwiches 4 pita breads (6 inches in diameter) 1/2 cup plain yogurt 1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves 1 teaspoon sugar 1 small cucumber, seeded and chopped (3/4 cup) 1 pound ground lamb or beef 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 small onion, chopped (1/4 cup) 2 tablespoons vegetable oil 2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup)
Instructions	1. Split each pita bread halfway around edge with knife; separate to form pocket. 2. Mix yogurt, mint and sugar in small bowl. Stir in cucumber. 3. Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties. 4. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato. Microwave Directions: Omit oil. Arrange patties on microwavable dish. Cover loosely with microwavable paper towel and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let stand covered 3 minutes.