Cranberry-Walnut Chicken Salad

Sandwiches
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 8 servings.

Ingredients

 1/2 cup mayonnaise

 2 tablespoons honey Dijon
 2 cups cubed rotisserie chicken
 1 cup shredded Swiss cheese
 1/2 cup chopped celery
 1/2 cup dried cranberries
 1/4 cup chopped walnuts
 1/2 teaspoon dried parsley flakes
 8 lettuce leaves
 16 slices pumpernickel bread

Directions

 1. In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the
chicken, cheese, celery, cranberries, walnuts and parsley.

 2. Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top
with remaining bread.
Cobb Salad Sub
Ingredients
 1 loaf (1 pound) unsliced Italian bread
 1/2 cup balsamic vinaigrette
 5 ounces fresh baby spinach
 1-1/2 pounds sliced deli ham
 4 hard-boiled large eggs, finely chopped
 8 bacon strips, cooked and crumbled
 1/2 cup crumbled Gorgonzola cheese
 1 cup cherry tomatoes, chopped

Directions

1. Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a

3/4-in. shell (discard removed bread or save for another use). Brush

vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese

and tomatoes on bread bottom. Replace top. Cut loaf in half lengthwise

from top to bottom; cut crosswise 5 times to make 12 pieces.

Cranberry Turkey Wraps
Ingredients
 1 can (11 ounces) mandarin oranges, drained
 1 medium tart apple, peeled and diced
 3 tablespoons dried cranberries
 3/4 cup fat-free plain yogurt
 2 tablespoons fat-free mayonnaise
 8 flour tortillas (8 inches)
 8 lettuce leaves
 1-1/2 pounds thinly sliced deli turkey
 8 slices (1 ounce each) part-skim mozzarella cheese
 2 tablespoons chopped pecans, toasted

Directions

1. In a small bowl, combine the oranges, apple and cranberries. In another

bowl, combine yogurt and mayonnaise; spread over tortillas. Layer each

with lettuce, turkey, cheese, fruit mixture and pecans. Roll up tightly.
Muffuletta
Ingredients
 1 cup pimiento-stuffed olives, chopped
 3/4 cup olive oil
 1 celery rib, finely chopped
 1/2 cup sliced pepperoncini, chopped
 1/2 cup pitted Greek olives, chopped
 1/4 cup cocktail onions, drained
 1/4 cup red wine vinegar
 2 tablespoons capers, drained
 3 garlic cloves, minced
 1 teaspoon dried oregano
 1 teaspoon dried basil
 3/4 teaspoon pepper
 1/2 teaspoon kosher salt
 1/2 teaspoon celery seed
 1 round loaf (1 pound) unsliced Italian bread
 1/2 pound thinly sliced Genoa salami
 1/2 pound thinly sliced deli ham
 1/2 pound sliced mortadella
 1/2 pound sliced Swiss cheese
 1/2 pound sliced provolone cheese

Directions
1. In a large bowl, combine the first 14 ingredients. Cover and refrigerate
at least 8 hours.

2. Cut bread in half horizontally; carefully hollow out top and bottom,
leaving a 1-in. shell (discard removed bread or save for another use).
Spoon half the olive mixture over bottom half of bread. Layer with
salami, ham, mortadella, Swiss and provolone; top with remaining olive
mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or
overnight. Cut into 8 wedges.
Chicken Caesar Wraps

Ingredients
 3/4 cup reduced-fat creamy Caesar salad dressing
 1/4 cup grated Parmesan cheese
 1/2 teaspoon garlic powder
 1/4 teaspoon pepper
 3 cups cubed cooked chicken breast
 2 cups torn romaine
 3/4 cup Caesar salad croutons, coarsely chopped
 6 whole wheat tortillas (8 inches), room temperature

Directions
1. In a large bowl, combine the dressing, cheese, garlic powder and
pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken
mixture down the center of each tortilla; roll up.