NORMAN — Everyday Food Relax - these fuss-free sandwiches mean you’ll never be at a loss for portable picnic fare or a simple supper. Don’t forget the napkins.
Deli Reuben
(Makes 1)
Preheat oven or toaster oven to 450 degrees Fahrenheit. Toast and butter 2 slices rye bread (with seeds). Drain 1/2 cup sauerkraut.
On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, about 5 minutes.
Remove from oven and top with sauerkraut and a few slices Swiss cheese. Bake until cheese melts. Spread spicy brown mustard on other slice bread and place on top of sandwich. Serve with pickles.
Nutritional information per sandwich: 577 calories; 32.6 grams fat (15.3 grams saturated fat); 31.7 grams protein; 36.6 grams carbohydrates; 5.6 grams fiber
Shrimp-Cocktail Roll
(Makes 1)
Bring a small saucepan of water to a boil; reduce to a simmer and cook 12 to 15 small shrimp, peeled and deveined, until opaque throughout.
Drain and let cool. Line a lightly toasted hotdog bun with Bibb or Boston lettuce leaves; place shrimp on lettuce.
Mix together 2 tablespoons ketchup with horseradish and chopped celery to taste; spoon cocktail sauce over shrimp.
Nutritional information per sandwich: 246 calories; 3 grams fat (0.8 grams saturated fat); 24.2 grams protein; 29.9 grams carbohydrates; 1.4 grams fiber
Turkey Caprese
(Makes 1)
Heat a grill or grill pan to medium-high. Brush a split ciabatta roll with olive oil and toast on grill.
Season a thin turkey cutlet with coarse salt and ground pepper, brush with oil and grill until cooked through.
Layer thick slices mozzarella, sliced tomato and turkey on bottom half of roll; add fresh basil leaves. Top with other half of roll.
Nutritional information per sandwich: 512 calories; 20.4 grams fat (7.5 grams saturated fat); 47 grams protein; 32.8 grams carbohydrates; 2.6 grams fiber
California Veggie Sandwich
(Makes 1)
Thinly slice 1/4 red onion and sprinkle with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast 2 slices multigrain bread.
Spread 1 slice with fresh goat cheese and layer with thinly sliced cucumber, alfalfa sprouts, onions, sliced avocado and grated carrot and radish. Top with other slice bread.
Nutritional information per serving: 345 calories; 17 grams fat (3.5 grams saturated fat); 13.3 grams protein; 39.9 grams carbohydrates; 11.9 grams fiber
Open-faced Egg, Bacon and Watercress
(Makes 1)
Slice 1/4 baguette or a hoagie roll in half lengthwise and spread bottom half with equal parts grainy mustard and mayonnaise.
Layer with 2 slices bacon, 1 hard-cooked egg, sliced, and a small handful watercress, thick stems removed. Season with coarse salt and ground pepper.
Nutritional information per sandwich: 297 calories; 14.7 grams fat (4 grams saturated fat); 16.1 grams protein; 25.7 grams carbohydrates; 1.1 grams fiber
Tuna and Pesto
(Makes 1)
Mix 1 can (5 ounces) solid white tuna packed in water, drained and broken into chunks, with 1 to 2 tablespoons prepared pesto.
Place a few radicchio or lettuce leaves onto bottom half of a toasted large English muffin.
Top with tuna mixture, sliced cucumber and a squeeze fresh lemon juice. Top with other half of muffin.
Nutritional information per sandwich: 517 calories; 17.7 grams fat (3.2 grams saturated fat); 42.8 grams protein; 45.3 grams carbohydrates; 1.1 grams fiber
Ham, Brie and Apple Triple-Decerk
(Makes 1)
Layer slices Brie cheese and tart apple onto 1 slice toasted pumpernickel bread.
Top with another toasted slice, then thinly sliced ham. Spread fruit chutney (such as mango) on a third toasted slice and place on top.
Nutritional information per sandwich: 501 calories; 20.8 grams fat (10.9 grams saturated fat); 30 grams protein; 51.9 grams carbohydrates; 6.8 grams fiber.
