Grilled Vegetarian Cuban Sandwich

4 ciabatta rolls
Dijon mustard
Sour cream, about ¼ cup with smoked paprika mixed in
1 red bell pepper, diced
1 to 1.5 bag spinach and/or power greens
Olive oil
Kalamata olives, chopped (about 10)
Cheddar cheese slices (4)
Dill pickles thinly sliced into “boards”

Heat up grill. Sautee red pepper in some olive oil. When soft add spinach/power greens in batches. Take off heat. Take some bread out of the top half of rolls to make a well. Spread the mustard on the bottom side of a rolls and sour cream on the top. On the bottom halves place pickles slices and cheese. In the top halves put spinach/red pepper mix. Sprinkle on some olives and place top halves on bottoms. Cook on grill until toasty and cheese melts. (Can also bake in the oven.)


Grilled Margherita Pizza Sandwich

¼ C Lemonaise Light
2 t Dijon mustard
Lemon juice (about 2-3 T)
French baguette
Olive oil
Cherry or grape tomatoes
Basil
Fresh mozzarella (or burata)

Cut baguette longwise and then each half cut in two. Put tomatoes on skewers, drizzle with olive oil. Mix together the mayo, mustard and lemon juice. Cook bread and tomatoes on grill. Don’t over toast the bread. Take off grill. Take tomatoes off skewers and chop up a bit. Tear apart the cheese and add it to the bread. Return to grill to melt cheese; then take off grill. Add some mayo mix, basil leaves and tomatoes.

By: K2


K2’s Chicken Salad

Chicken cooked how you like. I used TJ’s Grilled Lemon Pepper Chicken (precooked)
Dill pickles
Lemonaise Light (or mayo of your choice)
Dijon mustard
Lemon juice
Wholegrain sourdough bread, toasted
Optional: sliced grape tomatoes or arugula

I used one package of TJ’s lemon chicken. You can microwave it, but I cook it in the oven at 350 for about 15 minutes. Let cool and then shred. Dice some dill pickle, about ¼ cup or a little more. Mix together some Lemonaise Light (about 1/4 cup), a little Dijon mustard and lemon juice (about 1 lemon). Serve on toasted bread, open face style. Sprinkle on some tomatoes or arugula.

By: K2


Tuna Salad #2

Canned tuna (yellowfin), in oil (2 cans)
Green olives (about 8, I get Sicilian spiced at a local market), chopped
1 red or orange bell pepper, diced
Peas (fresh preferably), about 1/4 cup
Parsley, about 1-2 T minced
Sweet pickles, about 1-2 T diced
Matzo cracker, no salt – about a quarter of a sheet, crunched-up
Yogurt, plain, 0 fat Greek
Olive oil
Lettuce
Bread of choice, sliced

Mix the first seven ingredients together in a bowl. Add some olive oil to yogurt and mix; add to bowl. Put tuna salad on bread, add some lettuce and it’s done!


K&G’s Salmon Burger

1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
Olive oil
1 English cucumber, sliced
Cider vinegar
Lettuce
Buns
Tzatziki sauce (buy - or make your own)

In a food processer, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. May need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.

Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit.

Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.

Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.

By: K2


Danish Style Sandwich (open face)

Artisan rye bread
Smoked salmon
Butter lettuce
1 seedless cucumber, peeled and sliced thin
Light sour cream (about ¼ C)
Fresh dill, chopped fine
Pepper
Capers (optional)

Cucumber salad:
In a bowl place cucumbers, some sour cream, dill and a little pepper. Stir together.

Sandwich:
Place salmon on bread, followed by cucumber salad, butter lettuce and some capers if desired. I served them with beet salad and Cape Cod potato chips.

By: K2


Chopped Salad Sandwich

1 fennel bulb, chopped
3 or 4 (depends how big they are) carrots, peeled and chopped
5 celery stalks, chopped
1 yellow pepper, seeded and chopped
Olive oil
Dried herbs of choice
Dijon mustard
Champagne vinegar
Low-fat cheddar cheese (I like Cabot’s), cut into small cubes (use about 1/2 a brick)
4 Ciabatta rolls

Place all the chopped veggies in a bowl. In a small bowl, mix some olive oil (about 3 T or so), about 1 t of the mustard, a hint of vinegar and the herbs. Whisk until well incorporated. Let sit for a bit and then throw into bowl of veggies. Add the cheddar cheese cubes and mix all together. Split the rolls and take out some of the bread in the middle. Put a good heaping of veggies into the scooped-out rolls. Place the tops on and serve.

By: K2


Red Pepper, Eggplant, and Basil Open Face Sandwich

1 small eggplant, peeled and chopped
2 small red peppers, seeded and chopped
Italian herb mix
Pecorino Romano cheese, grated (about 1 C)
Olive oil
Non-fat Greek yogurt (1 carton)
Basil - a big bunch
Whole wheat English muffins, split (I use a package’s worth)

Preheat oven to 350 degrees. Blend basil, some of the cheese, and some olive oil in a food processor. Add yogurt and blend until mixed well; set aside. Place muffins on a cookie sheet and bake until they start to get toasty (but not too much because they will get cooked some more). Let them cool for a bit.

Meanwhile, add some olive oil to a sauté pan and heat up. Add the eggplant and red peppers and dried herbs. Saute until soft (a bit mushy). Take off heat. Spread the yogurt mix on the muffins followed by the veggies. Top with more cheese. Bake for about 15-20 minutes (until warmed through and the cheese starts to get a little brown). Remove and serve.

By: K2


Semi-healthy Semi-McMuffin-ish Sandwich

Olive oil
4 slices multigrain sourdough bread
Bag of baby spinach
4 eggs
Bacon, about 8 slices
Low-fat cheddar cheese, shredded (I like Cabot’s)

Turn on oven to 350 degrees. Spray the bread with olive oil and toast in the oven on a cookie sheet - remove when done (leave oven on when they are done). Add some olive oil to a sauté pan and heat up. Add spinach and cook until just wilted; take off heat and transfer spinach to a dish. In the same pan, add more olive oil and cook the eggs sunny-side-up or -down, whichever you prefer.  Cook bacon (I use the microwave). Assemble:  Place bacon on the bread, followed by egg, spinach and cheese. Place back in oven and cook for about 5-10 minutes (until cheese is melted).

By: K2


Flatbread with Pea Pesto and Asparagus

Fresh peas (a cup or two)
Sliced almonds (a small handful)
Mint (about 7-10 leaves, chopped)
Olive oil (a few tablespoons)
Salt (to taste)
6 pita or other kind of flatbread (I like Joseph's oat bran pitas)
Olive oil spray
Kalamata olives, sliced
1 bunch asparagus, steamed and chopped
Micro greens (I used broccoli)

Place peas, almonds, mint, olive oil and some salt into food processor. Blend until a paste forms. Spray pita with olive oil spray. Bake in 350 degree oven until crisp (I flipped then a few times as they baked). Remove from oven. Let cool a little. Spread the pea pesto on the pita. Add the asparagus, olives and last the micro greens. Yum.

By: K2