Hearty Turkey Sandwich

Ingredients

1 pound round bread loaf
1/4 cup MIRACLE WHIP Dressing
2 tablespoons GREY POUPON Dijon Mustard
1 (9 ounce) package OSCAR MAYER Shaved Oven Roasted Turkey Breast
3/4 cup spinach leaves
1/2 medium onion, thinly sliced, separated into rings and cooked until golden brown
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

Cooking directions

1. Preheat oven to 400 degrees F. Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with dressing and mustard.

2. Fill bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.

3. Bake 30 min. or until cheese is melted and sandwich is heated through. Let stand 10 min. Cut into 4 wedges with serrated knife. Serve warm.

Yield: 4 servings

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

Ingredients

1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
4 (6-inch) pita pockets, halved crosswise
1 (1 1/2-pound) (1/4-inch-thick) bone-in lamb steak from leg, trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Cooking directions

1. Make tsatsiki sauce: Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.

2. Make lamb sandwiches: Preheat broiler.

3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

4. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.

5. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.

6. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

Yield: 4 servings

Tuna and Olive Salad Sandwich

Ingredients

1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6 ounce) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Cooking directions

1. Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining 1. salad ingredients and stir together gently. Season with salt and pepper.

2. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Yield: 4 servings

Cucumber Sandwich

Ingredients

2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed

Cooking directions

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Yield: 1 servings

Thai Grilled Chicken with Cilantro Dipping Sauce

Ingredients

2 jalapeno peppers, seeds and ribs removed
4 cloves garlic, 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 tablespoon cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
4 boneless, skinless chicken breasts
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1 tablespoon chopped cilantro

1/4 teaspoon dried red-pepper flakes
1 1/2 tablespoons water

Cooking Directions

1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapenos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

2. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.

3. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Yield: 4 servings

Gordon Ramsay - Roast Leg of Lamb with Goat's Cheese

Try this one...simple but WOW! and of course..direct from Gordon Ramsey!!! YEAH!!!