HOT HAM AND CHEESE POCKETS

HOT HAM AND CHEESE POCKETS

3 pita breads
12 slices baked ham
12 slices provolone cheese
Mayonnaise
1 medium tomato thinly sliced
Shredded lettuce
Alfalfa sprouts
Italian salad dressing
Salt and pepper to taste
Cut pita breads in half to form two pockets. Line inside of each
pocket with 2 slices each ham and cheese. Spread a thin layer of
mayonnaise on cheese. Wrap securely in aluminum foil. Cook in
covered grill over medium hot coals for 10 minutes. Open foil and
fill pockets with tomato slices, lettuce and alfalfa sprouts.
Sprinkle with Italian dressing and season with salt and pepper. Use
foil as a holder for sandwich while eating.

Quick and Easy Tuna Bagels

From FlyLady's walking tour last year, this was NY

Quick and Easy Tuna Bagels
Serves 6

3 (6 ounce) cans tuna
3 tablespoons mayonnaise (low fat if you have it)
4 1/2 tablespoons relish
3 teaspoons dried dill
Salt and pepper to taste
6 low-fat cheddar cheese slices
6 bagels, toasted (whole wheat)

Toast the bagels. Mix tuna, mayonnaise, dill, salt and pepper to taste and relish in bowl.

Divvy up the tuna and plop on top of each bagel half, top with a slice of cheese and broil till the cheese melts (in your toaster oven or broiler).

Bennigan's Baked Monte Cristo Sandwich

Bennigan's Baked Monte Cristo Sandwich

4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce

Heat oven to 450 degrees F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip
each sandwich into egg mixture, spooning onion pieces onto bread. Make
sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll
pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg
mixture over them. Bake 5 minutes. Carefully turn sandwiches and
continue baking until golden brown. Serve with Dijon Mustard Dipping
Sauce.

Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Mix well and then chill until ready to serve.

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Perfect for leftovers!

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Lettuce
Sliced tomato

Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in
cranberries and pecans. Season with salt and pepper. Spread cranberry
mayonnaise on one side of two slices of bread. Place turkey on one
slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips
bacon, tomato and second slice of bread.

Makes about 1 cup cranberry mayonnaise.

NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over
medium heat 5 to 7 minutes, stirring frequently until nuts begin to
brown, then stirring constantly until golden brown. Or, toast in
microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to
4 minutes, or until heated through, stirring every 2 minutes.

Adding the ingredients to my next shopping list...

Hot Hawaiian Sandwiches from Worn Out Woman

This sounds like it could be a new family favorite!