Ingredients / cup mayonnaise I tablespoon olive oil I garlic clove, minced % teaspoon salt ‘Dash paper ' cup shredded Parmensan cheese 4 large eggs 4 alices of Italian bread (1 inch thich)lightly toasted © Yreup sandwich giardiniera, drained and finely chopped © 4 thin slices of tomato © Minced fresh parsley 1. For aioli, ina small bowl. Combine the mayonnaise, olive oil, garlic aalt and pepper. 2, Sprinkle Parmesan into a large nonstick skillet; heat over medium heat. Cook just until melted, about2 minutes. Break eggs, 1 at a time, a custard cup or saucer, then gently slide into pam over Parmesan. ‘Immediately reduce heat to low. To prepare eggs sunnyside up, cover pan and cook until yolks thicken but are not. 1 Sandwich: 408 calories 234 fat (Se saturated fat) 194mg cholesterol 188mg sodium (3g sugars, 2¢ fiber) 33g carbohydrate 16g protein Ingredients 2 Slices of Rye Bread 175g Pillows Black Ham 4 alices (60 q) of Swiss Cheese %/ Green Pepper, thinly sliced© % Onion, thinly sliced © 15md (1 Tesp) olive oil © 30m (2Tbap) Dijon Mustard Directions 1. Heat a amall non-stick frying pan Over medium|High Heat 2. rldd olive oil, Peppers and Onions; suate until peppers and onions start to turn brown 3. Place rye Bread on a Plate and spread mustard on bread 4. layer alice of Ham and Swiss cheese 5. Once peppers and Onions are brown, remove from heat and place on top of cheese. 6.For extra gooeyness try boiling the sandwich in the oven for I-2 minutes or until cheese ia melted and browned. Calories 517 32g fat (17 saturated Fat) 103mg cholesterol 1817 sodium (3.6g sugar, 2.3g fiber)28g Carbohydrate 28g Protein I Baguette style Bread Layer slices of Bread Butter Tapoonful (enough to coat bread slices) Refried Beans Small crumbles © Goat cheese © I Thin slice of Manchego cheese © I Thinatice of white cheese1. Cut bread in half and spread a thin layer of bread 2. edd a spoonful of refried beans and spread 3. edd small pisces of goat cheese above the beans and add a couple of thin slices of other cheese 4. Place motlets in oven to grill cheese until cheese is bubbling . 5. Serve with pico de gallo on top (Molletes should be crunchy) Calories 369 Fat 17¢ (Saturated Fat 9.5) 45mg Cholesterol 1348mg Sodium (4.7 Sugar, Dietary Fiber 4.4g) 374 Carabohydrates Sandwi Ingredients ~ © I Fuerte avocado, cut in half and thinly sliced © 2 slices Food lover's Market German fandbrot, toasted ey 150g cherry tomatoes, roasted Ad© 15mi (1 Tesp) almonds, toasted and roughly chopped Direct I. For the spice mix: In a medium size bowl, mix all the spice mix ingredients until combined. 2. For the herb oil: Blend all the herb oil ingredients together in a blender until smooth. 3. flssemble the sandwich: Place the sliced avocado on the toasted bread and top with the roasted cherry tomatoes. 4. Sprinkle with the spice mis followed by a drizzle of herb oil. Finish with the toasted almonds and enjoy! Ingredients © 2alices Pepperidge Farm Whole Grain Oatmeal (or bread of choice) © 2 ablespoons Hellmann's Real Mayonnaise (or mayonnaise of choice)© I avocado pitted, scooped, and mashed into a small bowt © 44alices muensler cheese © 45lices Hillshire Farm Thin Sliced Honey Ham (or ham of choice) © 2tomate slices © I cup fresh baby arugula Directions 1. Place Pepperidge Farm Whole Grain Oatmeal bread slices on a plate or flat surface. 2. Spread I tablespoon of Hellmann's heal Mayonnaise on each slice, 3. Top each slice with mashed avocado, two slices of muenster cheese, lwo slices of Hillshire Farm Thin Sliced Honey Ham, one slice of tomato 4, 2 cup fresh arugula, if desired, 5. Season with salt and pepper and Serve immediately.Lageedients 4 Slices of Whole White Bread (Toasted) 2 Tap of Kraft Mayo with Olior Dit 2 farge slices of Tomato % cup sliced Tomatoes © 2 tellers leave 12 slices of Mayo Oscar slow roasted jurkey Breast 2 Thap of Kraft Mayo with Olivr Oil 2 large slices of Tomato %y cup sliced Tomatoes 2 Yelters leave 12 alices of Mayo Oscar slow roasted Turkey Breast 1. Spread toast slices with mayo. 2. Fill with remaining ingredients to make 2 sandwiches.ecee Fat(Saturated 2.59) Cholesteral 45mg Sodium 990mg (Sugar 3g, Dietary Fiber4g ) Carbohydrates 27g Protein 22g Ingredients 8 eggs hard boiled and cooled ‘A cup mayonnaise 1A teaspoons yellow mustard I green onion thinly sliced Trib celery finely diced 2 teaspoons fresh dill chopped Cut eggs in half (Remove yotks and chop whites) ‘Mash yotks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy. ‘Aid remaining ingredients and stir well. Serve on bread or over lettuce.320 Calories Cholesterol 339mg Sodium: 332mg 29gF.at (Saturated Fat 6g) Sugar 1g 1g Carbohydrates Lg Protein ‘Ingredients © 44lices white bread © 3 tablespoons butter (divided) © 2alices Cheddar cheese 1. Preheat a skillet over medium heat.2. Slather one side of a slice of bread with butter. Place the bread butter-side-down in the skillet and add one slice of cheese. 3. Butter another alice of bread and place it butter-side-up onto your sandwich. 4, Grill the sandwich until it's lightly browned on one side and then flip. Continue grilling until both sides are browned and the cheese is melted. 5. Repeat with the remaining ingredients for a second sandwich. 6. Slice in half, serve, and enjoy! Calories (335kcal) = Jngredients py bene. . a © 1 french baguette about 30-36 inches 6 ounces whipped or extra creamy goal cheese 4-6 tablespoons spicy pepper jam 2 ounces arugula I pound deli ham sliced very thinSlice the bread in half lengthwise, forming two flat halves. Spread the goat cheese on each section of bread. Tayer arugula on the bottom half and then ham over the greens. Fold and crumple the ham as you layer it on the bread. Form piles of ham across the bread to create the best texture. Spoon the jam over the goal cheese on the top half of the bread. Close the sandwich 441 Calories 26 far(Saturated fat 12g) 90mg Cholesterol 1899 mg Sodium (13g Sugar,Fiber 2g) 44g Carbohydrates 39g Protein ‘Ingredients 2 (20mm) Meatloaf slices (3]4inch thick) leftover slices are ideal 1/2 Tablespoon (7.5 ml) Vegetable Dit Salt , to taste Black Pepper , to taste © 4alices Bread eooeeDijon Mustard Mayonnaise Red Onion slices Pickles Tomato slices eee eee Directions |. Slice the meatloaf into an approximately 3/4-inch (2cm) alice. 44lkcal calories 28g carbohydrates 31g protein fat 26g (saturated fatl2g ) 79mg Cholesterol 369mg Sodium 102mg Potassium (fiber 2g, sugar 3g)Tea Sandwich 8 Slices of white Bread i Yettuce leaves 1. Place 3 slices of bread on your worktop. Spread each with a thin layer of the cream cheese mixture (you should use about 2 of i). 1. Now, take 2 alices of cheddar and place these on top of one slice. fIdd 1 or 2 alices of ham (see note 4) and top this with lettuce, Cover with second alice of bread and top this again with cheese (1 only use | slice here), ham, lelluce and last slice of bread (spread side facing down). Press down lightly. Repeat the same with other 3 slices.2. Cut each sandwich in half. Stick 6 toothpicks into each half and cut around them. ‘You will get 6 mini sandwiches out of 1 half = 12 mini sandwiches out of I sandwich .Sticking the toothpicks in before culling keeps the fillings from moving and makes it easier to cul the liny sandwiches. 3. Transfer them onto a serving tray and enjoy! Ingredients © 6 tablespoons cream cheese, soflened © 21/2 teaspoons Summer sauce © 3/4teaspoon black pepper © 3/4teaspoon kosher salt, divided © [2 thin white bread slices, toasted © — Tlarge tomato, cut into 6 slices © I medium-size red onion, thinly sliced (about 1 1/2 cups)1. Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. 2. Spread cream cheese mixture on 1 side of toasted bread slices. 3. Place I tomato slice and about 1/4 cup onion slices on each of 6 bread slices. 4, Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately. Smoked Salmon Cucumber Tea Sandwiches Ingredients 21 slices of bread 402. smoked salmon 6 07, cream cheese, softened 1/2 teaspoon garlic powder I teaspoon fresh dill 1/2 english cucumber, cut into 1/4" slices (you need 21 slices) eo eceee© Find a cookie cutter that is the same circumyerence as the cucumbers, cut the bread into circles using the cookie cutter (flvoid cutting the crust) ¢ Inasmall bowl, add cream cheese, garlic powder and dill, Using a hand mixer blend all the ingredients together. © To assemble: add 1/2 tablespoon of the cream cheese mixture to round slice of bread, top with a cucumber, then a portion of smoked salmon and garnish with fresh dill. © Repeat process until all tea sandwiches are complete. Store in the refrigerator until ready to serve or serve immediately. Calories: 160 7g Fat(3g Saturated Fat) 20 mg Cholesterol 234 mg Sodium (Sugar 4g, 4g Fiber) 16g Carbohydrates 6g Protein Ingredients © Sounces of Bumble Bee Solid White ¢llbacore Tuna (drained) © Mayonnaise to taste © Pepper to taste45 olices of your favorite bread gluten free, if desired % English cucumber sliced ‘cup Italian dressing ‘Fat leaf parsley for garnish eoee Directions 1. Place cucumber slices in a small bowl, fldd Nalian dressing, Set aside, 2, Using a small biscuit cutter, cut smalt circles out of the bread slices, Set aside. 3 Place Bumble Bee Solid White fbacore Tuna in a medium bowt, fldd mayonnaise and pepper, to laste, Stir to combine. Set aside. 4 fasemble tea sandwiches, &. Add about a tablespoon of tuna mivture to each bread circle. Place a cucumber slice on top, then a parsley leef, Serve immediately or store covered for 2 days, Calories: 56 kcal 2g Fat(Saturated Fatlg) mg Cholesterol 163mg Sodium (Fiber 1g Sugar 2g) (5g Carbohydrates) 163mg Sodiumz 8 Ham & Cheese Tea Sandwiches Ingredients 12 slices Very Thin white bread 2-4 slices Swiss cheese 2-4 sliced Black Forest ham I tablespoon mayonnaise Iablespoon mustard 4 microgreen leaves Directi 1. Cut circles out of the cheese using around cookie cutter. 2 3. 4, 5. 6. ‘This cookie cutter will be used to cut circles out of the ham and the bread. Cut 8 circles of cheese. Cut circles out of the ham. Cat 8 circles of ham. Cut circles out of the bread. tlvoid the culling the crust. Cut 12 circles out of the bread. ‘Assemble the tea sandwich. ‘The order from the bottom up: Bread, mayo, ham, mustard, cheese, mayo, bread, mayo, ham, mustard, cheese, mayo, bread. fldd microgreen leaf and skewer with a cocktail fork.273 Calories 8g Fat(Saturated Fat 2g) 17 mg Cholesterol 594 mg Sodium (2g Fiber Sg sugar) Carbohydrates 38g Protein 12g Decker Sandwich Ingredients 2.2 200 - 250g/802-90z pieces trimmed shirt of beef 4 garlic cloves, smashed and peeled small bunch thyme 6 tbap olive oil T oblong loaf sourdough bread 1 beefateak tomato, sliced 6 Long leaves Cos lettuceI. Upto 2 days before, place the meat in a dish with the garlic, thyme, 4 tbap of the olive oil and some ‘freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley inte a bowl. dd ayonnaise to just bind the ingredients, Season to taste with ‘Worcestershire sauce and Tabasco. Set aside. 2. Heat apan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. the pan isn't big enough, you may need to do one piece at a time. Set the meat aside to rest. 3. Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three. 4. Give the pan a wipe with kitchen paper, then place back onto a low-ish heal with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary. 5. When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf. 6. Preaa down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches, Serve the sandwiches with chips and any remaining sauce in a side dish.© Tap olive oil © I chicken breast Tbsp cajun spice © 4rashers of streaky bacon © 3.slices of fresh white bread © Tolice of Cheddar © Idash Worcestershire sauce © Tolice of tean ham © Cos lettuce leaves © tomato, thinly sliced © 60ml tomato ketchup © 60m mayonnaise Direct 1. Heat the olive oil in a frying pan.2. coat the chicken in cajun spices and fry until golden and cooked through. Slice, and set aside. 3. In the same pan, fry the bacon until crispy and set aside. 4. Under the grill, toast one half of a slice of bread. Once toasted, flip over and place the Cheddar slice on top. rldd a splash of worcestershire sauce and grill until bubbling and melted. 5. Toast the other two slices of bread in the toaster and butter each slice. 6. Mie together mayonnaise and tomato ketchup. 2 Spread on each slice of toast. & Now put lettuce on one slice of toast, adding sliced chicken and ham. Then putt the cheese toast on top, adding crispy bacon and sliced tomato topping off with the last piece of toast. 9. Cat into triangles secured with toothpicks, and serve. Ingredients 6 slices of sandwich bread (¢. g. wholemeal) peup of mayonnaise Yreup yogurt Thandfiul mived sprout © J bp curry powder © lemon juice © /becfsteak tomato (cored, sliced very thinly) © 2eups © cooked lobster meat (ready lo use, without shell)Direct 1. Toast the bread under the grill, in the oven or in a toaster. 2.Mix the mayonnaise with the yoghurt, half the vegetable sprouts and the curry powder to a smooth crea Season with lemon juice, salt and ground black pepper. 3.Spread the curry cream onto four slices of bread and cover with tomato slices, lobster and some of the remaining sprouts. Place 2 slices on top of the other 2 and cover each sandwich with one of the remaining slices of bread. 4.Cut the sandwiches in half diagonally and secure with a toothpick. Serve as.an unusual snack, e. g. for: picnic. Double Decker Club Sandwiches ~ Be eee cee . Ingredients 18 slices sourdough sandwich bread, toasted Ys cup butter, softened 6 slices dill Havarti cheese ‘Mustard-Thyme Staw (recipe follows) T pound sliced deli honey ham 1 (1-pound) package bacon, cooked until crisp I pound sliced deli smoked turkey © 3 tomatoes, thinly sliced © Galices Cheddar cheeseeoceee Direct 1. Spread one side of each bread alice with softened butter. 2. Top 6 slices bread, butler side up, with Havarti, Mustard-Thyme Staw, ham, and bacon. 3. Cover each with 1 alice bread, butter side up. Top bread with turkey, tomato, Cheddar. 4. remaining bread slices, buller side down. Cut sandwiches in half to serve. Ingredients © 3olices of sourdough © [slices of provolone cheese © I alice of Swiss cheese © I alice of Colby jack cheese © 2lices of ham © 2 slices of chicken breast © 2 olices of turkey breast slice of bacon cooked Iettuce Tomato 1 tbsp. mayonnaise 2p. French’se Spicy Brown Mustard1. Toast sourdough, until golden brown, SON AAs & Cool completely then spread with mayonnaise and French's Spicy Brown Mustard. ‘ayer with lettuce, provolone, turkey, and Colby jack cheese. ‘Add second alice of bread. Spread with mayonnaise and French's Spicy Brown Mustard. ‘ayer with lettuce, chicken breast, Swiss cheese, bacon and tomato. Finish with final piece of sourdough. . Secure each corner of the sandwich with toothpick to Keep it together. Cul sandwich into 4 triangles and serve! Calories 302 Fat 14g(Saturated Fat 6g) 32mg Cholesterol 618mg Sodium (1g Fiber, Sugar 1g) Carbohydrates 28g Protein 15gJ cup buttermilk T tablespoon hot sauce (preferably Tabasco) Kosher salt 4 skinless, boneless chicken cutlets (about I pound) 1/4 cup mayonnaise 2 tablespoons mixed chopped fresh herbs (such as basil, chives, andjor tarragon) © 1/2 cup cornstarch © [cup all-purpose flour © 2 teaspoons paprika © 1/2 teaspoon cayenne pepper © 1/2 teaspoon garlic powder © 1/4 teaspoon freshly ground black pepper © Slarge eggs © Canola oil (for frying) © 4 potato rolls (preferably Martin’s) © 2 tablespoons unsalted butter, room temperature © 4sandwich slice dill pickles, cut in half crosswise © For the bullermilh slaw: © 1/4 cup buttermilk © 1/4 cup mayonnaise3 tablespoons apple cider vinegar 1/2 teaspoon freshly ground black pepper 1/2 teaspoon honey Kosher salt 1/4amall green cabbage, thinly sliced (about 2 cups) I medium carrot, peeled, coarsely grated eo oeeee Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. fldd chicken, cover, and chill 2 hours. ‘Mearuvhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use. Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, an 1/2 tp. salt in another shallow baking dish. Tightly beat eggs in a shallow bowl. Remove chicken from bulttern mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, th coat in flour mixture, shaking off excess, Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour. Make the Buttermilk Slaw: ‘Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and I tap. salt in a medium bowl. fldd cabbage and carrot and toss to combine. Fry the chicken: Pour oil into a heavy-duly pot to a depth of 3/4” and ful pot with deep-fry thermometer. Heat oil over medium until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turningoccasionally, until crispy and golden and the internal temperature registers 165°F on an inatant-read thermometer, about 3 minutes. Tranafer to a wire rack set inside a rimmed baking sheet; season with salt. ‘flssemble the sandwiches: Spread rotls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttere side down, until browned and crisp, about I minute. Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, anc remaining bun. Serve remaining slaw alongside. Ingredients © Ham © Swiss cheese © Tomato, sliced © Onion, thinly sliced © flvocado, sliced © Dill pickle spears © Dijon mustard © Mayoe Sriracha Direct 1. Sliced baguette in half lengttwise. 2. Pile all ingredients onto bottom half of bread. 3. Smear top half liberally with mustard, mayo and lots of Sriracha. 4. Top sandwich with other half of bread. Turkey Caesar Sandwich on Garlic Toast ‘Ingredients © 1/4 cup Mayonnaise 1/4 cup grated Parmesan cheese 1 Thap lemon juice 1 up. Dijon mustard I clove garlic, minced © 1 box (8 slices) frozen sliced garlic toast, prepared according to package directions (1 use Texas Toast) © 12 ounces sliced deli or leftover turkey bre = 44mall romaine lettuce leaves @ = =2medium tomatoes, slicedDirections 1. Bake garlic toast slices according to package directions. 2. Ina small bowl combine mayonnaise, cheese, lemon juice, mustard, and garlic. 3. flemove toast from oven and spread mayonnaise mixture on one side of each of the 8 slices of toasted garti bread. 4, Top 4 slices with turkey, lettuce, tomato, and remaining toast (mayonnaise side down). 5. Serve and enjoy! ‘Ham Banh mi Sandwich Ingredients © Boz. (225g) daikon radish (yields I cup of strips © 802. (225g) carrot (yields 1 cup of strips) © Tablespoon peanut oil (or vegetable oil) © 2cups leftover ham, aliced © 2mini cucumbers, sliced (or 1/2 English cucumber)© 1/4 cup mayonnaise © 1/3 cup cilantro , chopped © 2-Vielamese baguettes (or 6 dinner rolls) ‘Make the pickles 1. Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine read boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to lupperware container or a medium-sized bowl to cool. 2. Once the pickling liquid is mostly cooled (it's fine if it's lukewarm), add the daikon radish and carré it. {et marinate for 30 minutes while preparing the rest of the ingredients. 3. Once done, drain the marinating liquid and set aside the pickled veggies for assembling in the sandwiches. ‘Brown the ham 1. When you're ready to serve, brown the ham. 2. Heal a large nonstick pan over medium-high heal until hot. 3. fidd the ham. 4, ry unlil both sides are lightly caramelized, I to 2 minutes per side. 5. Transfer the ham to aplate.‘Assemble the sandwiches 1. Halve the baguettes without culting all the way through the bread. 2. Spread mayonnaise on both sides. 3. Stuff with a handful of sliced cucumber, pickles, and ham. Squeeze on Sriracha sauce and or lime ji ‘fusing. 4. Enjoy! 232 keal Calories Fat 14.2g( Saturated Fat3.3g) 42. mg Cholesterol 1012 Mg Sodium (Fiber 2.1g, Sugar 5.3g) Carbohydrates 13.1 g Protein 12.2 ‘Independence Day special recipe: Vegetable Sandwich Ingredients © White or whole grain bread: 8 slices © Paneer: 100 grams © Cabbage: 1/3 cup (grate and squeezed) © Carrot: 1/3 cup (grated aqueezed) Green chutney: 1'/ tbap. Mayonnaise: 2/2 tap. Pizza pasta sauce: I tap Tomato ketchup: 1 thap Reed chilli flakes: 1/4 tap Oregano: 1/4 tap eceeee© Salt to taste Directions Remove the edges of four bread slices. Keep them aside in a closed box so that they de not get hardened afte coming in contact with air. ‘Mix grated and squeezed cabbage with green freah coriander chutney. fldd oregano and mix well Spread half of the quantity of this mixture evenly on one alice. Cover it with the second alice. ‘Mix grated paneer with 1'/: tbap. of mayonnaise. Spread half of the quantity on another slice placed on cabbage chutney slice. Sprinkle little salt and cover i with the third alice. ‘Mix pizza-pasta sauce, tomato ketchup and one tablespoon of mayonnaise together. rldd grated and squee carrot and red chilli flakes and mix well again. 1t will give an orange coloured sauce spread. Spread this mixture evenly on the third slice kept on the paneer layer of the sandwich. Cover it with the fourth bread piece.Press gently with your hands and cut it diagonally in two equal halves and serve with tea, coffee or m tail. Repeat the process with the next four bread slices to make another sandwich. This sandwich is thrilling, {filling and yummy. 1t requires afew ingredients and takes very lilile time to make.