[vegetable flatbread sandwich]

We're getting sick of deli meat and PB&J… turns out healthy can be delicious.

Ingredients:
Flatbread
Balsamic vinegar
1 slice of Cheese: provolone, mozzarella, something thin sliced
Spoonful of Hummus (whatever kind you like)
Sliced veggies: bell pepper, cucumber, avocado, any mix of things you like

Directions:
Heat the flatbread in the microwave for 30 seconds. Dribble a small amount of balsamic vinegar directly on the flatbread. Lay down the cheese and smear one spoonful of hummus. Place desired vegetables on top. Fold & enjoy!

Serve with chips or your favorite lunch side.

[tuna melt panini]

2 (5 ounce) cans solid white tuna in water, drained

2 Tbsp mayonnaise
1/4 cup finely chopped celery (1 stalk)
2 green onions, sliced thinly
1 Tbsp chopped parsley
3/4 tsp red wine vinegar
1 pinch salt
1 pinch black pepper
4 slices wheat bread

4 slices ripe tomato

4 slices Swiss cheese

Combine the tuna, mayo, celery, onion, parsley, vinegar salt and pepper.   Toast the bread, or place in panini maker until golden brown.  Spread tuna on two pieces of bread.  Divide each slice of cheese into two triangles and place two triangles on each sandwich.  Place 1 tomato slice on each piece of cheese and top with remaining 4 triangles of cheese, one on each tomato.  Assemble sandwich with other piece of bread and place in panini maker until golden brown.  Cut each sandwich in half and serve.

[chicken pesto paninis]

Hello New Best Friend: GDL Panini Maker

The panini makers we kept passing at Target were calling my name - so I finally caved in and bought it - and it was one of the best decisions ever.  Panini makers look like a stupid device, but once you realize how awesome sandwiches are with it - the whole world looks new again.

Ingredients:

Focaccia bread (our Target also sells these 10" focaccia rounds - they're awesome)

2 chicken breasts

6 strips bacon

3 slices provolone cheese

pre-made pesto

olive oil

salt and pepper

panini maker!

Pound chicken to 1/2 inch thickness between saran wrap.  Heat about 1 Tbsp Olive Oil in a skillet.  Season each side of the chicken breasts with salt and pepper and place in the hot skillet.  Cook on each side until golden brown, about 4 minutes.  Transfer browned chicken breasts to a large piece of foil and tightly wrap the chicken in a "foil purse".  Let the chicken rest (tightly wrapped up), while you make the bacon.  

Heat oven to 375 and bake bacon in a pyrex pan for 20 minutes, or until crispy.  Remove from pan and drain on paper towels.  

Cut focaccia in half and spread the top and bottom with pesto.  Set aside.  

Remove the chicken from the foil and cut into strips.  (It should look like those chicken strips you can buy at the grocery store - about 1/2 inch thick, as long as the chicken breast).  On the top half of the foccacia bread - place the following items in this order: 3 slices provolone cheese evening spread out, 6 slices of cooked bacon, chicken slices.  Place the bottom focaccia half on the chicken and heat your panini maker.  Grill the sandwich (right side up - it should be easy to flip), until golden brown marks appear.  (About 5 mintues).  Cut and enjoy.

[chicken salad]

The Goods:
leftover chicken (or turkey), cubed or cut up into small pieces (we usually have 1 or 2 chicken breasts)
1 celery stalk, chopped

Sauce:

1/2 cup mayonnaise (I use low fat)
1-2 tbsp red wine vinegar
1-2 tsp dijon mustard
1 tsp sugar
1/2 tsp salt
1-2 tsp black pepper

Mix the chicken and celery in a medium bowl. Mix the mayo, vinegar, mustard and sugar with a spoon in a small bowl. Add salt and black pepper to your liking. Slowly add the sauce mixture to the chicken mixture until it's to your liking. (Better to have leftover sauce than overly wet chicken salad).

Serve on bread with lettuce.

Leftover salad is great, but doesn't last in our house for more than one day because we eat it ASAP.

[italian club sandwiches]

Adapted from Giada De Laurentiis

8" Foccacia Round (we get them from Target with tomatoes and asiago cheese on top)

Packaged pesto

cooked bacon, 5 slices

Deli Sliced Turkey, 3 slices

Provolone Cheese, 3 slices

Sandwiches:
Cut foccacia bread in half and grill cut size up in a broiler, or place in panini maker and grill until warm
Spread pesto thinly on bottom and top cut halves

Add 5 slices of bacon
Add thinly sliced turkey
Add provolone cheese
Top with the top half of the Foccacia

(If you have a panini maker, place the entire assembled sandwich back into the panini maker and cook until bread is crispy and cheese is melting.)

Cut and serve immediately or chill until ready to eat.

(We usually eat a sandwich immediately, then save any leftovers for the week ahead)

[brats]

Prep: 30 min -Serves 2-4

Johnsonville Brats (pkg of 5 Original or Beer)
3 cans of beer (see Ben's beer list)
Onion (yellow, Vidalia)
Tablespoon of olive oil
Buns
Sauerkraut

Poke each brat with a fork, a couple times on each side.
Chop onion. Heat large pot, adding oil and onions. Season with salt and pepper, if desired. Once onion becomes opaque - add beer and brats. Bring to a boil and lower to a simmer. Simmer for 30 min - 1 hour. Heat up grill. Tranfer brats (minus beer and onion) to medium high heat grill. Grill until marked on each side. Toast buns and serve brats with buns and sauerkraut (if desired). Brown mustard is also a nice addition.