Sandwich Recipes (Most Popular)
I like to make Italian chicken sandwiches with this. I split the pieces. Smear them with low- calorie mayonnaise that has balsamic vinegar mixed in. Put on a slab of marinated grilled chicken breast, a slice of fresh mozzarella, and serve with a mixture of chopped tomatoes, fresh garlic and basil, oregano, salt and pepper and just a little olive oil all mixed together. It's wonderful!!
Mix all ingredients and divide in to two portions. Form a patty from each portion and cook on a flat top.
These are 3 Weight Watcher's points each.
This is a "Better Homes and Gardens" recipe. The picture is just one from the internet.
This makes a great meal any time. Add a salad for a fabulous dinner or some fruit for a filling breakfast. I don't add salt to this because I find Feta adds plenty.
Buy this bread at our local Amish Farmers Market and this recipe is out of their cookbook.
These things are ridiculously expensive, yet relatively easy to make at home. So I found a great recipe (at The Fresh Loaf.com) and adapted it here.
If you are tired of the same old campfire food, kick it up a bit with this elegant mountain pie. It is light, flavorful and a lot healthier than the traditional pizza mountain pie.
A healthier version of sloppy joes. Less then half the calories and 1/3 of the fat!!
Use an immersion blender to make the best mayo of your life... no "drizzling" of the oil... just dump, blend, and eat! :D
Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically remained a restaurant dish. However we’ve learned a few tricks that can bring you the beautiful flavor of Chicken Shawarma home without the need of such roasters.
We’ve experimented with at least 3 recipes; 2 of them tasted good but were closer to “Shish Tawook” (another chicken dish) than they were to Chicken Shawarma. So what we’re going to feature here is our third recipe which was adopted from a family friend whom was once a Chef at a Lebanese Restaurant in Michigan.
Restaurant in Michigan.