1 lb. wieners, plain or with cheese
1 dozen snack-size flour tortillas
2 C. shredded Cheddar cheese
1 jar mild salsa
sour cream

Slice hot dogs to 1/4-inch thick circles, and spread a layer on a tortilla.
Sprinkle generously with Cheddar cheese.
Add 1 T. of salsa to the top of the cheese, and top the entire thing with a second tortilla.
Place in preheated non-stick pan for 2 minutes.
Flip and heat for an additional two minutes.
Cool slightly and slice with a pizza cutter.

Slice in wedges, and serve with small cups of 'salsa cream' for dipping.

Salsa Cream

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese,
optional

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each.

4 roasted red bell peppers, halved
4 ciabatta or other rolls, split
Salt and Pepper
1 pound eggplant, sliced into rounds
1 cup ricotta cheese
1/4 cup pesto
1 tbs oil

Heat a grill. Brush both sides of eggplant with oil and season with 1/4 tsp each salt and pepper.
Grill covered until eggplant is slightly charred and tender, 3 min. per side.
Spread pesto on rolls and form sandwiches with eggplant, ricotta and roasted peppers, then Serve.

Makes 4 servings.

4 slices white bread
3 tablespoons butter,divided
2 slices Cheddar cheese
1 Tblsp. Miracle Whip (optional)

Preheat skillet over medium heat.

Generously butter one side of a slice of bread. Place bread

butter-side- down onto skillet bottom spread Miracle whip on opposite side opf bread and add 1 slice of cheese.

Butter a second slice of bread on one side and Miracle whip on the other side place butter-side- up on top of sandwich.

Grill until lightly browned and flip over; continue grilling until cheese is melted.

1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons ketchup
2 tablespoons barbecue sauce
6 to 8 onion rolls *or* hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the soup, relish, ketchup and barbecue sauce; cover and simmer for 10 minutes.

Serve on buns.

Yield: 6-8 servings.

*Nutrition Facts: 1 serving (1 each) equals 262 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 582 mg sodium, 28 g carbohydrate, 2 g fiber, 16 g protein.

vegetable oil
12 slices white bread
8 slices Gruyère cheese
1/2 lb. sliced cooked ham
1 Tbs. plus 1 tsp. prepared mustard
1/2 lb. sliced cooked chicken breast
toothpick
4 eggs, beaten
3/4 cup milk

Heat oil in an electric deep fryer to 400°F.
Place a slice of cheese on a slice of bread and top with ham slice. Spread with mustard and top with another piece of bread.

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

1 lb chipped ham
1/2 cup onion, diced
1 tablespoon light brown sugar
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
1 tablespoon sweet relish
1 (12 ounce) jar chili sauce
1/2 cup water
hamburger buns

Directions
Run the ham under hot water in a colander for about 30 seconds to get some of the salt out of the ham, but not too long.

In saucepan, mix all ingredients, making sure the ham is well coated.
Cook for about 20 minutes.
Serve on hamburger buns that have been buttered and toasted.

Serves 6

1 (6.4-oz.) pouch or 2 (2.6-oz.) pouches or 2 Cans (5-oz.) StarKist Tuna (if using cans, drained and chunked)
1/4 cup Mayonnaise
1 Hard cooked egg, chopped
2 tsp. Lemon juice
Lettuce leaves, curly-leaf
1/2 cup Chopped celery
2 Tbsp. Black olives, chopped or Sweet pickle relish
2 tsp. Lemon pepper seasoning
8 slices Bread

Directions:

In a medium bowl, combine all ingredients except bread; mix well. Chill several hours. Line 4 slices of bread with lettuce, top each with 1/4 tuna mixture, and top with the remaining bread.

Recipe compliments of StarKist

2 teaspoons vegetable oil
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 cup Thousand Island dressing
4 whole wheat sandwich buns, split
4 lettuce leaves
8 slices tomato
4 slices bacon, cooked, drained and broken in half

Heat oil in 10-inch skillet over medium-high heat.
Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Spread dressing on cut sides of buns.
Layer chicken, lettuce, tomato and bacon on bottoms of buns.
Top with tops of buns.