Caprese Grilled Cheese Sandwich

*Adapted from here.

Serves: 2 (but easily multiplied)
Prep: 15 minutes

INGREDIENTS
4 slices bread
2 Tbsp olive oil
4 Tbsp basil pesto (I used prepackaged.)
1 ball fresh mozzarella, room temperature, sliced 1/4" thick, set on a paper towel to remove excess liquid
1 large ripe tomato, room temperature, sliced 1/4" thick

DIRECTIONS
1. Heat a nonstick pan (or panini press or George Foreman grill) over medium heat.
2. Brush the outside of each slice of bread with oil and spread the pesto on the inside. Place the mozzarella on the pesto on one slice of bread, top it with the tomato slices, and finally top with the other slice of bread pesto side in.
3. Place the sandwich on the pan and cook until golden brown and cheese has melted, about 2-4 minutes per side. (Or, place in press or grill and cook for 3-5 minutes.)

Jan's Ham & Cheese Sliders

*My aunt Jan shared this recipe with me and it's similar to this recipe by Kraft.

Serves: 12 (2 sliders each)
Prep:

INGREDIENTS
24 dinner rolls
24 pieces of honey ham (cut to fit rolls)
24 slices of swiss or Provolone cheese (cut to fit rolls)
mayo
Poppy Seed Sauce
1 Tbsp poppy seeds
1 1/2 Tbsp yellow mustard
1/2 cup butter, melted
1/2 tsp Worchestershire sauce
1 Tbsp minced onion

DIRECTIONS
1. Spread mayo on both sides of rolls. Place ham and cheese inside each roll. Close rolls and place them close together in a large baking dish.
2. In a medium bowl whisk together all the ingredients for the poppy seed sauce. Pour sauce (or use pastry brush--Jan's preference) over rolls. Be sure to cover tops and sides of sandwiches well. Let sit 10 minutes until butter sets slightly.
3. Cover with foil and bake at 350 degrees for 12-15 minutes. Uncover and cook 2 more minutes or until tops are slightly brown. Best served warm, but good anytime!

Note: Someone suggested a sassier version with roast beef and cheddar here.

Tequila Lime Grilled Chicken Club Sandwich

*Adapted from closetcooking.

INGREDIENTS
tequila lime chicken breast
sandwich bread/kaiser roll
bacon
tomato slice
leaf lettuce
jalapeno mayo
monterey jack cheese (grated) or queso fresco (crumbled)
guacamole

DIRECTIONS
Layer and serve.

Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

INGREDIENTS
3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

DIRECTIONS
Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

BLT Pinwheels

*From here.

Serves: 3

INGREDIENTS
4 oz. cream cheese, softened
1/4 - 1/2 cup mayo
1/4 cup sun-dried tomatoes in oil, finely chopped
6 slices of crisp bacon, crumbled
3 tomato-flavored wrap-style tortillas
1 cup chopped seeded tomatoes
1 cup shredded romaine lettuce
sliced deli turkey meat (optional)

DIRECTIONS
1. In a small bowl, mix together cream cheese, mayo, and sun-dried tomatoes. Stir in bacon.
2. Spread mayo mixture evenly over tortillas. Top with deli meat, if using, and lettuce and tomatoes.
3. To serve as pinwheels, roll the tortilla up tightly and wrap the roll in plastic wrap. Refrigerate one hour, then use a serrated knife and cut each roll into 1-inch-thick slices. To serve immediately, fold in sides and roll into a wrap (burrito-style).

Gail's Chicken Salad

Serves: 4
Prep: 30 minutes

INGREDIENTS
2 boneless, skinless chicken breasts
1 small can crushed pineapple
1/2 -1 cup chopped nuts (I recommend pecans or almonds)
mayonnaise

DIRECTIONS
1. Add chicken breasts to a saucepan or pot. Cover by 2-3 inches with cold water. Turn on high until just beginning to simmer, then turn to medium. Let simmer for 10-20 minutes or until internal temperature reaches 160 degrees.
2. Remove chicken and allow to cool. Then tear chicken into large pieces; add chicken to a food processor and pulse until finely shredded.
3. While chicken is cooling, open the can of pineapple and drain. Empty pineapple pieces onto a paper towel to drain more fully.
4. Combine chicken, pineapple, chopped nuts, and 1/8 cup of mayonnaise to a bowl. Combine and add more mayonnaise until desired consistency is reached.

Serve on croissant or toasted bread and add leafy lettuce and tomato if desired.

Caesar Pockets

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.