Embutido Meatloaf with Tomato and

Basil Grilled Cheese Sandwich

Ingredients
 2 slices white
bread
 3 slices pork
embutido Steamed
Filipino meatloaf
 2 slices of quick
melt cheese
 3 pieces chopped
fresh basil
 6 pieces grape
tomato sliced in half
lengthwise


3 tablespoons butter

Instructions
1. Arrange the cheese, embutido, basil, and tomato over a slice of white
bread. Top with the remaining slice to form sandwich.
2. Melt half of the butter in medium-sized pan.
3. Gently slide the sandwich in the pan. Cook one side in medium heat for 60
to 90 seconds or until it turns golden brown. Gently press the sandwich
with your spatula while doing this.
4. Slide the spatula under the sandwich and lift it up high enough to add the
remaining butter to the pan. Once the butter melts, turn the sandwich over
to cook the other side until it turns golden brown.
5. Remove the sandwich from the pan. Slice in half. Serve.
6. Share and enjoy!
Tuna Sandwich Spread

Ingredients
 1 12 oz. can tuna, drained
 1 small yellow onion chopped
 2 tablespoons sweet pickle relish
 1 cup cup mayonnaise
 1 teaspoon granulated white sugar
 1/4 teaspoon salt
 1/4 teaspoon garlic powder
 1/8 teaspoon ground black pepper

Instructions
1. Arrange the onion in a bowl. Microwave for 30 seconds.
2. Add the remaining ingredients in the same bowl.
3. Fold the ingredients until well blended.
4. Use as a sandwich spread for Pandesal. Enjoy!
Turkey Quesadillas with Cranberry
Salsa
Ingredients

 3/4 cup fresh or frozen

cranberries
 2 tablespoons sugar
 1/4 cup water
 1 small pear, chopped
 1/4 cup chopped red
onion
 1 jalapeno pepper,
seeded and chopped
 3 tablespoons
chopped celery
 2 teaspoons grated
lemon zest
 1 tablespoon lemon juice
 1/2 teaspoon ground cumin
 4 flour tortillas (6 inches)
 2 cups cubed cooked turkey breast
 1 cup shredded reduced-fat white or yellow cheddar cheese

 Directions

 For salsa, in a small saucepan, combine cranberries, sugar and water;

bring to a boil. Reduce heat to medium; cook, uncovered, until berries
pop, about 10 minutes, stirring occasionally. Remove from heat; cool
slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and
cumin.

 Preheat griddle over medium heat. Top one half of each tortilla with
1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close.
Cook griddle until golden brown and cheese is melted, 1-2 minutes per
side. Serve with salsa.
Egg Sandwich Spread Recipe
Ingredients
 6 hard boiled eggs
 1/4 cup mayonnaise
 1/4 cup sweet pickle
relish
 1 teaspoon white
sugar
 1/2 teaspoon dry
mustard powder
 1/2 teaspoon onion
powder
 1/2 teaspoon salt
 1/8 teaspoon ground
black pepper optional

Instructions
1. Place the eggs in a bowl. Mash using a fork.
2. Add mayonnaise, sugar, mustard powder, onion powder, salt, and
pepper. Fold until all the ingredients are well blended.
3. Add the sweet pickle relish. Fold once more until the pickles blends
with the other ingredients.
4. Transfer in a container. Refrigerate for 1 hour, or you can use it
immediately. Spread over your favorite slice of bread.
5. Share. Share and enjoy!
Pulled Pork Sandwich Recipe
Ingredients
 1 lb. slow cooked
pulled pork use 1/4
amount of the recipe in
the link
 6 slices of bread
 1/2 cup chipotle
mayonnaise

Instructions
1. Prepare the pulled pork by following the recipe provided using the
link above. Make sure to only do a quarter of the recipe to produce 1
lb. of pulled pork.
2. Place the bread slices in an oven toaster. Toast.
3. Spread chipotle mayonnaise on each side of 2 bread slices.
4. Arrange the Pulled Pork over one side of the bread with chipotle
mayo. Put the other slice of bread on top of the pulled pork.Make
sure that the side with chipotle mayonnaise is facing down this time.
5. Serve. Share and enjoy with homemade potato chips.
Crock Pot Beef Stew Sandwich
 1 cup shredded
cheddar cheese
 8 pieces hoagie roll
 Salt and pepper to
taste

Instructions
1. Heat the cooking oil in
a pan.
2. Once the oil turn hot,
sear the beef cubes by
batches. Set aside.
3. Combine all the
remaining ingredients
including the seared beef
in a slow cooker (except
the cheese and hoagie roll)
Ingredients 4. Set the slow cooker in low
 3 lbs. beef chuck cubed
mode and cook for 9 hours.
 1 cup carrot cubed
 3 baking potatoes cubed
5. Remove the beef from the
 3/4 cup celery stalk finely
slow cooker and shred by
chopped pulling the meat using your
 6 tablespoons tomato paste
fingers. Make sure that the
 2 1/2 cups beef broth or stock
meat is not hot when you do
 3 tablespoons Worcestershir
this procedure.
e sauce 6. Arrange the slow cooked
 1 medium yellow beef over the hoagie roll.
onion minced Pour some stew sauce and
 1 teaspoon minced garlic top with cheese.
 1 teaspoon dried oregano 7. Serve. Share and enjoy!
 3 tablespoons cooking oil
Delicious Reuben Sandwich

Ingredients
 1/4 lb. corned beef brisket sliced
 2 slices whole wheat bread
 1 tablespoon mayonnaise
 2 slices cheese
 1/2 cup Sauerkraut

Instructions
1. Spread mayonnaise on one side of both bread slices.
2. Arrange the cheese on top of one slice of bread with mayo.
3. Generously top with corned beef brisket.
4. Add Sauerkraut on top and then finish by placing the other bread
slice over the Sauerkraut mayo side down.
5. Serve. Share and enjoy!
Quick Roast Beef Sandwich

Ingredients
 4 slices whole grain
bread
 7 ounces thinly sliced
deli roast beef
 1 large tomato thinly
sliced
 1/2 cup chopped
lettuce
 1 pickled cucumber
thinly sliced lengthwise

 2 tablespoons mayonnaise
 1/2 teaspoon chopped fresh rosemary
 Salt and pepper

Instructions
1. Toast the bread.
2. Mix rosemary and mayonnaise in a bowl. Season with salt and
pepper
3. Spread mayonnaise on one side of the toasted bread. Put roast
beef, tomato, pickled cucumber, and chopped lettuce on top. Cover
with another piece of toasted bread.
4. Cut the bread in half.
 Shamrock Sandwiches

Ingredients

 1 package (8 ounces)
cream cheese, softened
 1/4 cup mayonnaise
 2 tablespoons Dijon
mustard
 1 package (2 ounces)
thinly sliced deli corned
beef, chopped
 2 tablespoons grated
red onion
 2 teaspoons snipped
fresh dill or 3/4 teaspoon
dill weed
 1/4 teaspoon salt
 1 pound thinly sliced
seedless rye bread
 Fresh dill springs, optional

Directions

 In a large bowl, beat the cream cheese, mayonnaise and mustard until
smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in.
shamrock cookie cutter, cut out two shamrocks from each slice of bread.

 Spread 1-2 tablespoonfuls of filling on the bottoms of half of the

shamrocks; top with remaining shamrocks. Garnish with dill if desired.
Luau Chicken Sandwiches
Directions

 Drain pineapple, reserving 1

cup juice and six pineapple
slices (save remaining juice
and pineapple for another
use). In a large resealable
plastic bag, combine the
brown sugar, ground
mustard, garlic salt, pepper
and reserved pineapple juice;
add chicken. seal bag and
turn to coat; refrigerate for at
least 2 hours, turning
occasionally.

 In
a small bowl, combine the
Ingredients mayonnaise, Dijon mustard
and dill. Refrigerate until
serving
 1 can (20 ounces) sliced
pineapple  Drain and discard marinade.
 1 tablespoon brown sugar Grill the chicken, covered,
 1 teaspoon ground mustard over medium heat for 5-6
 1 teaspoon garlic salt minutes on each side or until
 1/2 teaspoon pepper a thermometer reads 170°.
 6 boneless skinless chicken Grill pineapple slices for 1
breast halves (4 ounces minute on each side.
each)
 1/4 cup mayonnaise  Spread mayonnaise mixture
 1 tablespoon Dijon mustard on roll bottoms. Layer with
 1/4 teaspoon dill weed lettuce if desired, chicken and
 6 lettuce leaves, optional pineapple. Replace roll tops.
 6 kaiser rolls, split and
toasted
 Slow Cooker Sloppy Joes
Ingredients

 1-1/2 pounds ground

beef
 2 celery ribs, chopped
 1 small onion, chopped
 1 bottle (12 ounces)
chili sauce
 2 tablespoons brown
sugar
 2 tablespoons sweet
pickle relish
 1 tablespoon
Worcestershire sauce
 1 teaspoon salt
 1/8 teaspoon pepper
 8 hamburger buns,
split

Directions

 In a large skillet, cook beef, celery and onion over medium-high heat
8-10 minutes or until beef is no longer pink, breaking up beef into
crumbles; drain. Transfer to a 3-qt. slow cooker.

 Stir in chili sauce, brown sugar, pickle relish, Worcestershire sauce,

salt and pepper. Cook, covered, on low 3-4 hours or until heated
through and flavors are blended. Spoon meat mixture onto bun
bottoms. Replace tops.
Greek-Style Chicken Burgers
 1/4 cup dry bread
crumbs
 1 tablespoon dried
oregano
 1 tablespoon lemon
juice
 2 garlic cloves, minced
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 pound ground
chicken
 4 hamburger buns, split
 4 lettuce leaves
 4 tomato slices

Directions

 In a small bowl, mix the

sauce ingredients;
refrigerate until serving.
Ingredients
 In a large bowl, combine the
first seven burger ingredients.
 SAUCE: Add chicken; mix lightly but
 1/3 cup fat-free plain Greek thoroughly. Shape into four
yogurt 1/2-in.-thick patties.
 1/4 cup chopped peeled
cucumber  Moisten a paper towel with
 1/4 cup crumbled reduced-fat cooking oil; using long-handled
feta cheese tongs, rub on grill rack to coat
 1-1/2 teaspoons snipped fresh lightly. Grill burgers, covered,
dill over medium heat or broil 4 in.
 1-1/2 teaspoons lemon juice from heat 5-7 minutes on each
 1 small garlic clove, minced side or until a thermometer
 BURGERS: reads 165°. Serve on buns
 1 medium onion, finely with lettuce, tomato and
chopped sauce.
Bacon-Chicken Sandwiches
Ingredients

 4 boneless skinless
chicken breast halves (5
ounces each)
 1/2 teaspoon salt
 1/2 teaspoon pepper
 2 teaspoons canola oil
 4 tomato slices
 4 slices process Swiss
cheese
 1/4 cup mango
chutney
 3 tablespoons
mayonnaise
 4 kaiser rolls, split and
toasted
 1 cup fresh baby
spinach
 8 slices ready-to-serve
fully cooked bacon, warmed

Directions

 Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a

large skillet over medium heat, cook chicken in oil for 4-5 minutes on
each side or until chicken juices run clear. Top each chicken breast
half with a tomato and cheese slice; cover and cook for 2-3 minutes or
until cheese is melted.

 Combine chutney and mayonnaise; spread over roll bottoms. Layer

with spinach, chicken and bacon; replace tops.
Salsa Black Bean Burgers
Ingredients

 1 can (15 ounces)

black beans, rinsed and
drained
 2/3 cup dry bread
crumbs
 1 small tomato,
seeded and finely chopped
 1 jalapeno pepper,
seeded and finely chopped
 1 large egg
 1 teaspoon minced
fresh cilantro
 1 garlic clove, minced
 1 tablespoon olive oil
 4 whole wheat
hamburger buns, split
 Reduced-fat sour
cream and guacamole,
optional

Directions

 Place beans in a food processor; cover and process until blended.

Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno,
egg, cilantro and garlic. Mix until combined. Shape into four patties.

 In a large nonstick skillet, cook patties in oil in batches over medium

heat until lightly browned, 4-6 minutes on each side. Serve on buns.
Top with sour cream and guacamole if desired.
Asian Chicken Crunch Wraps
Ingredients

 8 frozen breaded
chicken tenders (about 10
ounces)
 2 cups coleslaw mix
 1/2 cup sweet chili
sauce
 2 green onions,
chopped
 2 tablespoons
chopped fresh cilantro
 1 teaspoon soy sauce
 4 flour tortillas (8
inches), warmed
 1/2 cup dry roasted
peanuts, chopped

Directions

 Bake chicken tenders according to package directions. Meanwhile, in

a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro
and soy sauce.

 Arrange chicken down center of each tortilla; top with coleslaw mixture
and peanuts. Fold sides of tortillas over filling and roll up. Cut each
diagonally in half.
Chili Bread
Ingredients

 1 loaf (1 pound)
French bread
 1 can (16 ounces)
kidney beans, rinsed and
drained
 1 can (15 ounces) chili
without beans
 3/4 to 1 cup spaghetti
sauce
 1 garlic clove, minced
 1 medium tomato,
chopped
 2 green onions, thinly
sliced
 1 cup shredded part-
skim mozzarella cheese
 2 tablespoons grated
Parmesan cheese

Directions

 Cut bread in half lengthwise; place with cut side up on a foil-lined

baking sheet. In a large bowl, combine the beans, chili, spaghetti
sauce and garlic; spread over cut sides of bread.

 Top with tomato and onions. Sprinkle with cheeses. Bake at 350° for
10-12 minutes or until the cheese is melted.
Ground Beef Gyros
 GYROS:
 1-1/2 teaspoons dried
oregano
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon salt, optional
 3/4 teaspoon pepper
 1 pound ground beef
 4 pita pocket halves
 3 cups shredded lettuce
 1 large tomato, chopped
 1 small onion, sliced

Directions

 In a small bowl, combine the

first five ingredients. Chill. In
a large bowl, combine
seasonings; crumble beef
over mixture and mix well.
Shape into four patties.
Ingredients
 Grill, covered, over medium
 1 cup (8 ounces) plain yogurt heat or broil 4 in. from the
 1/3 cup chopped seeded heat for 6-7 minutes on each
cucumber side or until a thermometer
 2 tablespoons finely chopped reads 160°. Cut patties into
onion thin slices; stuff into pita
 1 garlic clove, minced halves. Add lettuce, tomato
 1 teaspoon sugar and onion. Serve with the
yogurt sauce.
Veggie Burgers
Ingredients

 1 small zucchini,
grated
 1 medium uncooked
potato, peeled and grated
 1 medium carrot,
grated
 1/4 cup grated onion
 3/4 cup egg substitute
 Pepper to taste
 12 slices whole wheat
bread, toasted
 Sliced red onion and
lettuce leaves, optional

Directions

 In a large bowl, combine the first six ingredients. Pour about 1/2 cup
batter onto a hot griddle lightly coated with cooking spray. Fry for 2-3
minutes on each side or until golden brown. Serve on toasted bread
with onion and lettuce if desired.
Mozzarella Tuna Melts
Ingredients

 1 can (6 ounces)
water-packed tuna,
drained and flaked
 1/4 cup finely chopped
celery
 1/4 cup finely chopped
onion
 1/4 cup fat-free
mayonnaise
 4 hamburger buns,
split
 4 slices part-skim
mozzarella cheese
 4 tomato slices
 4 lettuce leaves

Directions

 In a small bowl, combine the tuna, celery, onion and mayonnaise.

Spread on bottom of buns; set bun tops aside. Top tuna mixture with a
slice of cheese and tomato.

 Place on an ungreased baking sheet. Bake, uncovered, at 350° for 12-

15 minutes or until heated through and cheese is melted. Top each
with a lettuce leaf; replace bun tops.
Bacon-Tomato Bagel Melts
Ingredients

 2 bagels, split and

toasted
 8 tomato slices
 8 cooked bacon strips
 1 cup shredded part-
skim mozzarella cheese
 Ranch salad dressing

Directions

 Place bagel halves cut side up on a baking sheet. Top each half with
two tomato slices and two bacon strips. Sprinkle with cheese.

 Broil 4-6 in. from the heat for 1-2 minutes or until cheese begins to
brown. Serve with ranch dressing.
Pizza Grilled Cheese Sandwich
Ingredients

 1 tablespoon butter,
softened
 2 slices bread
 1 slice provolone
cheese
 6 slices pepperoni
 3 tablespoons pizza
sauce
 Additional pizza sauce,
optional

Directions

 Butter one side of each slice of bread. Place one slice in a skillet,
butter side down. Top with the cheese, pepperoni, pizza sauce and
second bread slice, butter side up.

 Cook over medium heat until golden brown, turning once. Serve with
additional pizza sauce if desired.
Hot Dogs with the Works
Ingredients

 1-1/2 cups
shredded pepper Jack
cheese
 3/4 cup chopped
seeded tomato
 3 tablespoons
chopped onion
 2 tablespoons
sweet pickle relish
 8 hot dogs
 8 hot dog buns

Directions

 In a small bowl, combine the cheese, tomato, onion and relish. Place
hot dogs in buns; top with cheese mixture.

 Wrap each hot dog in a double thickness of heavy-duty foil (about

12x10 in.). Grill, covered, over medium-hot heat for 8-10 minutes or
until heated through. Open foil carefully to allow steam to escape.
Slow Cooker French Dip
Sandwiches
Ingredients

1 beef rump or bottom

round roast (3 pounds)
 1-1/2 teaspoons onion
powder
 1-1/2 teaspoons garlic
powder
 1/2 teaspoon Creole
seasoning
 1 carton (26 ounces)
beef stock
 12 whole wheat hoagie
buns, split
 6 ounces Havarti
cheese, cut into 12
slices

Directions

 Cut roast in half. Mix onion powder, garlic powder and Creole
seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock.
Cook, covered, on low 8-10 hours or until meat is tender.

 Remove beef; cool slightly. Skim fat from cooking juices. When cool
enough to handle, shred beef with two forks and return to slow cooker.

 Place buns on ungreased baking sheets, cut side up. Using tongs,
place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in.
from heat 1-2 minutes or until cheese is melted. Close sandwiches;
serve with cooking juices.
Open-Faced Sandwich Supreme
Ingredients

 3 cups small fresh

broccoli florets
 1 package (.9 ounces)
hollandaise sauce mix
 8 ounces sliced deli
turkey
 8 ounces sliced deli
ham
 4 slices sourdough
bread, toasted

Directions

 In a large saucepan, bring 1-in. of water and broccoli to a boil. Reduce

heat; cover and simmer for 5-8 minutes or until crisp-tender; drain.
Prepare the hollandaise sauce according to package directions.

 Warm turkey and ham if desired; layer over toast. Top with broccoli
and sauce.
Garden Snake Sandwiches
 6 cherry tomatoes,
halved

Directions

 Arrange rolls in an S
shape 1/2 in. apart on a
large greased baking
sheet. Cover and let rise
in a warm place for 30-35
minutes or until doubled.
Bake at 350° for 12-17
minutes or until golden
brown. Carefully remove
to a wire rack.

 In a bowl, combine the

Ingredients chicken, mayonnaise, celery,
raisins, sunflower kernels,
 12 frozen bread dough dinner salt, pepper and curry
rolls, thawed powder. Split rolls in half
 3-1/2 cups cubed cooked horizontally (do not separate
chicken rolls). Layer with chicken
 1/2 cup mayonnaise mixture, lettuce and tomato
 1 celery rib, chopped slices; replace roll tops.
 1/4 cup raisins
 3 tablespoons sunflower  Use toothpicks to attach olive
kernels slices to first sandwich for
 1/2 teaspoon salt snake's eyes. cut green
 1/4 teaspoon pepper portion of onion into tongue
 1/4 teaspoon curry powder shape; insert into sandwich.
 12 lettuce leaves Place cherry tomato halves
 12 tomato slices on remaining sandwiches;
 2 ripe olive slices secure with toothpicks
 1 green onion
Loaded Deli Sub Sandwich
Ingredients

 4 hoagie buns, split

 1/2 cup mayonnaise
 TOPPINGS:
 3 cups fresh baby
spinach
 1/2 cup thinly sliced
red onion
 1/2 cup chopped green
or red pepper
 1/4 cup sliced ripe
olives
 1/4 cup dill pickle
slices
 1/3 pound sliced deli
roast beef
 1/3 pound sliced deli
turkey
 8 thin slices cheddar cheese
 8 thin slices provolone cheese
 Optional seasonings: dried oregano, grated Parmesan cheese and
pepper

Directions

 Spread buns with mayonnaise. Layer with toppings. Sprinkle with

seasonings as desired; close sandwiches.

Health Tip: Most of the sodium here comes from the big piece of bread,
plus the deli meat and cheeses. Use a mini bun or Kaiser roll, cut back the
meat and load on the veggies for a healthier version.