Stuffed Mushroom Muffulettas

For the vinaigrette:
1/4 c. olive oil
1/3 c. red wine vinegar
2 T. Dijon
pepper to taste

For the sandwich:
4 ciabatta or focaccia buns, halved
4 portobellos
5 oz. hard salami, chopped
4 oz. pimiento-stuffed Spanish olives, chopped
4 oz. provolone cheese, chopped

Directions:
Preheat the broiler with oven rack 6-8 inches from the heating element. Coat a baking sheet with nonstick spray.
Whisk together ingredients for the vinaigrette. Season with pepper.
Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside.
Remove mushroom gills with a spoon. Brush mushrooms with vinaigrette and place topside up on bottom buns; broil on baking sheet, 4 minutes. Turn mushrooms over on buns and broil 2 minutes more; remove from oven.
Pulse salami, olives, and cheese in a food processor until finely chopped. Combine salami mixture and remaining vinaigrette in a bowl and microwave until mixture is warm, 2 minutes.
Divide salami mixture among mushrooms; return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
To serve cover mushrooms with top buns and slice in half.

Makes 4 sandwiches. Total time 25 minutes.

Verdict:
I like mushrooms, but this doesn't fall under something that I would typically make. I normally like mushrooms in things, not as the main dish. That being said both Blake and I really liked these and would totally have them again.

Cobb Salad Sandwich

Ingredients:
1/3 c. olive oil
1/2 c. blue cheese, crumbled (I don't like blue cheese so I use feta)
2 T. red wine vinegar
1 t. Dijon
salt and pepper to taste
1 turkey tenderloin, lightly coated with oil, seasoned with salt and pepper (you could also use chicken breast)
4 strips sliced bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula, or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 hard boiled eggs, sliced

Directions:
Preheat grill.
Whisk 1/3 c. oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180. About 10 minutes per side. Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" thick slices.
Meanwhile cook bacon until crisp in a skillet.
Brush cut sides of focaccia with 2 T. oil and season with salt and pepper. Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey, eggs, bacon, and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.

Makes 6 servings. Total time 30 minutes.

Verdict:
I like this sandwich. I like that there are so many variations that you can make. I sometimes exchange the turkey for chicken, the focaccia for french bread, the arugula for spinach, and the blue cheese for feta. The one thing that remains the same is the vinaigrette.

Pulled Chicken Sandwich

For the Rub:
1 T. each garlic powder, brown sugar, and chili powder

For the Chicken:
1 boneless skinless chicken breast
4 chicken thighs, skin removed
2 T. olive oil
1 1/2 c. Barbecue sauce
4 kaiser rolls, toasted

For the Barbecue Sauce:
1 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 T. yellow mustard
1 T. lemon juice
2 t. Worcestershire sauce
2 t. soy sauce
1 t. cayenne pepper
1/2 t. each kosher salt and black pepper

For the Apple Cucumber Slaw:
1/2 c. mayonnaise
2 T. cider vinegar
2 T. sugar
2 t. prepared horseradish
kosher salt and black pepper to taste
1 c. thinly sliced cucumber rounds
1 granny smith apple, cored, quartered, and thinly sliced
1/2 c. thin cut strips red bell pepper
2 T. fresh parsley, chopped

For the Barbecue Sauce:
Mix all ingredients together in a small bowl.

For the Apple Cucumber Slaw:
Whisk together mayonnaise, vinegar, sugar, horseradish, salt, and black pepper in a large bowl.
Toss with cucumber, apple, bell pepper, and parsley. Chill slaw until ready to serve, at least 30 minutes.

For the Chicken:
Preheat grill to medium high heat.
Combine garlic powder, brown sugar, chili powder, salt and thyme for the rub in a small bowl.
Place chicken breast and thighs on a large tray and toss with oil. Pat rub mixture on chicken until pieces are thoroughly coated.
Reduce heat on one side of the grill to low. Grill breast and thighs, covered, over low heat until chicken browns and crisps, about 10 minutes. Use tongs to flip chicken over. Continue grilling until chicken breast reaches an internal temperature of 165 and thigh reach an internal temperature of 175. Transfer chicken to a large bowl.
Shred chicken using two forks to pull apart meat while it's still hot, discarding bones from chicken thighs. Add barbecue sauce to bowl with shredded chicken; stir until chicken is coated. Divide meat evenly among four rolls. Top each sandwich with apple cucumber slaw.

Makes 4 sandwiches. Total time 45 minutes.

Verdict:
We ate these twice in a week. I used the short cut version though...Instead of cooking the chicken I used a rotisserie chicken. I pulled the chicken off of the bone and then put it into a pan and sprinkled it with the rub spices. Then I heated the chicken with the spices for a few minutes then added the barbecue sauce. Easy peasy and good.

Southwestern Turkey Club

Ingredients:
8 slices of bacon
1 lb. sliced deli turkey
1 ripe avocado, pitted and peeled
2 T. lime juice
1-2 T. pickled jalapeno chiles, chopped
12 slices whole wheat sandwich bread, lightly toasted
1 tomato, thinly sliced

Directions:
Cook bacon in a large skillet until brown and crisp, 6-8 minutes; transfer to a paper towel lined plate to drain. Pour off all but 2 T. rendered fat from skillet.
In a small bowl, mash avocado, lime juice, and chilies with a fork; season with salt and pepper.
Using the rendered fat from the bacon heat turkey in skillet until warmed through.
Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

Makes 4 sandwiches. Total time 20 minutes.

Verdict:
We have eaten these a few times before. We are sandwich fans at our house so this makes a good fast dinner. The kids don't normally eat this (they eat PB&J) but Blake and I really like them. If using the bacon grease to heat up your turkey grosses you out you could omit it. But I won't lie when I say it adds good flavor.

Antipasti Sandwich

Ingredients:
coarse salt and pepper
1 medium zucchini, thinly sliced lengthwise
1 red bell pepper
1 loaf crusty bread, sliced in half lengthwise
1 can cannellini beans, rinsed and drained
1 garlic clove, roughly chopped
1 T. lemon juice
1 T. olive oil
1/2 lb. mortadella, prosciutto, or thinly sliced deli ham
1/2 c. fresh parsley leaves
1 c. marinated artichoke hearts, drained and quartered or sliced
1/2 c. shaved Parmesan
1/2 c. pepperoncini, drained and halved if large

Directions:
*Make this sandwich ahead of time. Allowing the flavors to mingle.
Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
Over a gas flame or under a broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub the pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
Pull out about 2 c. bread from the inside loaf halves. In a food processor, combine beans, garlic, lemon juice and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges.

Makes 6-8 servings. Total time 25 minutes + chilling.

Verdict:
First off I just used regular ham. I also only let the sandwich sit for 2 hours. I still liked it. Blake liked it too except for the pepperoncinis. I also ate it for lunch the next day and it still tasted good. The bread was getting a little soggy so I wouldn't have it sit for more than a day.

Chicken Caprese

Ingredients:
2 ciabatta rolls, split in half
olive oil
1 chicken breast, pounded thin
coarse salt and pepper
4 thick slices fresh mozzarella
4 slices tomato
fresh basil leaves

Directions:
Heat grill to high.
Brush ciabatta roll with olive oil and toast on grill. Season chicken breast with salt and pepper, brush with oil and grill until cooked though. Layer mozzarella, sliced tomato, and chicken on bottom half of roll; add fresh basil leaves. Sandwich with top half of roll.

Makes 2 sandwiches. Total time 15 minutes.

Verdict:
I really liked these. I have been wanting things that are fresh and easy lately. This fit the bill. Blake liked it too but ate his with out basil leaves on it. The kids ate all of their topping separately.

Savory French Toast BLT

Ingredients:
8 slices of bacon
4 large eggs, lightly beaten
3/4 c. heavy cream
1/4 c. fresh chives, chopped
coarse salt and pepper
3 T. butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves
8 slices of tomato

Directions:
Preheat oven to 375. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk together eggs, cream and chives; season with salt and pepper. Lay bread in a single layer in egg mixture coating on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.

Makes 4 servings. Total time 30 minutes.

Verdict:
When I thought about making this I was under the impression that it was going to rock our world. French toast and BLTs together. What wouldn't be good about this? I was underwhelmed. I like just plain BLTs better and plain French toast. Just not together.

Kicked Up Tuna Melts

Ingredients:
4 cans tuna, drained
1/3 c. mayonnaise, plus more for spreading
1/4 c. red onion, finely chopped
4 t. capers, rinsed and drained
1 T. lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 slices tomato, thin
4 slices provolone

Directions:
Heat broiler, with rack in the highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among the slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil until cheese is golden and bubbling, 3-4 minutes.

Makes 4. Total time 20 minutes.

Verdict:
This really is just a glorified tuna sandwich.

Philly Cheese Steak Sandwiches

Ingredients:

1 boneless beef round steak, trimmed of fat, cut into 1 inch thick slices

2 onions, sliced

1 T. garlic pepper blend

2 t. water

1 T. beef bouillon granules

2 large green bell peppers, cut into bite size strips.

6 slices American cheese, cut in half

6 hoagie buns, split

Directions:

Spray 3 to 4 quart slow cooker with cooking spray. In a medium bowl, sprinkle beef and onions with garlic pepper blend; stir to coat evenly, Spoon mixture into cooker.

In a measuring cup, stir water and bouillon granules until granules are dissolved. Pour over mixture in cooker.

Cover; cook on low heat setting 6-8 hours. About 20 minutes before serving, stir in bell peppers.

Place 2 cheese pieces on bottom of each bun. Using slotted spoon, spoon beef mixture over cheese. Cover with tops of buns. Beef mixture can be kept warm on low heat setting up to 2 hours.

Makes 6 sandwiches. Total time 6 hours 15 minutes.

Verdict:

I have never had a Philly cheese steak sandwich so I do not pretend to be and expert. With that said...I did not like these. I don't like fake cheese. The meat was OK but that was it. Just OK.

Pork Loin French Dip Sandwiches With Jus

For the jus:
1 T. olive oil
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. carrot, chopped
1 T. tomato paste
2 c. chicken broth
2 c. beef broth
1 bay leaf
salt and pepper to taste

For the pork:
1 T. kosher salt
2 t. ground black pepper
2 t. garlic powder
2 1/2 lb. boneless pork loin roast, trimmed, halved lengthwise
4 hoagie rolls, split

Directions:
Preheat grill to med-high.
Saute in olive oil, onion, celery and carrots for the jus in a saucepan. Cook until slightly softened, 3-4 minutes, then stir in tomato paste. Saute 1 minute, add broth and bay leaf, and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain jus, season, and keep warm.
Combine seasoning for the pork, then rub them onto the roast. Grill pork, covered with a foil pan to help speed cooking. Turn roast every 10 minutes, cooking until it has browned and reached and internal temperature of 150, about 20 minutes. Remove roast from grill, and tent with foil, and let rest at least 5 minutes before slicing.
Toast rolls on grill while the pork rests; transfer jus to a shallow dish.
Serve by staking pork slices on each sandwich with jus on the side for dipping.

Makes 4 sandwiches. Total time 30 minutes.

Verdict:
I love these sandwiches. We had them when Laney was blessed for our luncheon meal. I like that the jus doesn't taste processed. When I make these now I normally use the already seasoned pork loin from Costco and just cook it in the oven.

Egg and Avocado Sandwich

Ingredients:
1 large egg plus 1 large egg white
coarse slat and ground pepper
1 t. olive oil
1 small green onion, chopped
1 whole wheat English muffin, split and toasted
hot sauce (optional)
1/4 avocado, thinly sliced

Directions:
Beat together egg and egg white; season with slat and pepper. In a small nonstick skillet, heat oil over medium. Cook green onions until softened, 1 minute. Add eggs and cook, stirring, until almost set, 1 to 2 minutes.
Fold edges of egg mixture in to form a patty about the size of and English muffin. Continue to cook until set, about 20 seconds more.
Place egg on bottom half of English muffin and season with salt and pepper, and hot sauce. Layer with avocado, then other half of muffin.

Makes 1 muffin. Total time 10 minutes.

Verdict:
Just a glorified Egg Mcmuffin. I added bacon to mine. It was like a breakfast burrito on a muffin.

Salami Panini With Giardiniera Pesto

Ingredients:
1 c. bottled giardiniera (pickled vegetable mixture)
1/4 c. pepperoncini peppers
1/4 c. kalamata olives, pitted
1 T. pesto
4 kaiser or hamburger buns
8 oz. genoa salami
1 c. fontina cheese, shredded

Directions:
Preheat oven to 450 or panini grill according to manufacturer's instructions.
Combine giardiniera, pepperoncini, olives, and pesto in a food processor; pulse until minced.
Tear a small amount of bread from the top half of each bun. Fill each bun cavity with 1/4 c. of the giardiniera mixture.
Divide salami evenly among the bottom of the buns. Top each with 1/4 c. fontina. Place top bun on top of fontina.
Grill sandwiches in a panini maker or on a cookie sheet coated with nonstick spray. Cook until fontina is melted, about 5-8 minutes.

Makes 4 sandwiches. Total time 20 minutes.

Verdict:
Blake and I went back and forth about buying the Griddler from Costco. We decided not to. But then I wished I had had it for these sandwiches. Oh well. Cookie sheet work well. When you are baking them in the oven use one baking sheet on top one on the bottom. Half way through cooking press down on the top baking sheet to press the sandwich together. When I made these I didn't use fontina. I used provolone instead. I couldn't find fontina. They were still good but I have had one that is similar that I liked better.

Meatloaf Sandwiches with Tomato Bacon Relish

For the meatloaf:
see here

For the relish:
2 strips bacon, chopped
1/2 c. onion, chopped
1/4 c. brown sugar
1/4 c. prepared yellow mustard
1/4 c. ketchup
1/2 c. tomatoes, seeded, diced

Directions:
Saute bacon until crisp in a frying pan. Add onion and saute 3 more minutes.
Stir in sugar, mustard, and ketchup.
Add tomatoes and simmer 1 minute.
Serve meatloaf sandwich style on toasted french bread with relish and lettuce as toppings.

Makes 1 c. relish. Total time 15 minutes.

Verdict:
When I make this relish I cook the bacon until it is almost burnt. The bacon softens up when you add the tomatoes. I also use more bacon than what it calls for. I like bacon so I feel like more is always better. I think this relish is so good. I like it a lot. When I make it with leftover meatloaf it makes it seem like it is a new meal.

Reuben Egg Roll Wraps

Ingredients:
1 1/2 c. sauerkraut, drained
1 1/2 t. caraway seeds
juice of 1/2 a lemon
6 oz. corned beef, thinly sliced, cut into strips
4 oz. swiss cheese, thinly sliced, cut into strips
1 egg, lightly beaten with 1 T. water
8 egg roll wrappers
2 T. prepared yellow mustard
1 c. vegetable oil
purchased thousand island dressing

Directions:
Saute sauerkraut and caraway in a skillet. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice; set aside. Prepare corned beef, cheese and egg wash.
Arrange an egg roll wrapper on a work surface with a corner toward you. Brush edges with egg wash. Place a strip of cheese on the wrapper about 1" above the bottom corner, then top with strips of beef and about 3 T. sauerkraut; drizzle with mustard.
Fold the bottom corner up over the fillings to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes; drain on paper towels while frying remaining rolls. Serve egg rolls with thousand island dressing for dipping.

Makes 8 egg rolls. Total time 30 minutes.

Verdict:
I saw these and thought "this is a perfect way to use up my leftover corned beef." I was a little worried about Blake liking them. He doesn't like sauerkraut, he doesn't really like swiss, and he doesn't like reubens. I figured it was going to be a hard sell. Guess what? He liked them. Crazy but true. I liked them too.

Cobb Salad Muffuletta With Baked Potato Chips

For sandwich:
1/3 c. olive oil
1/2 c. feta
2 T. red wine vinegar
1 t. dijon mustard
2 chicken breast, seasoned with salt and pepper
4 strips bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 eggs, hard boiled, sliced

For potatoes:
1 russet potatoes, sliced into paper thin rounds.
2 T. olive oil
salt and pepper to taste

For sandwich:
Preheat grill.
Whisk 1/3 c. oil, feta, vinegar, dijon, salt and pepper in a small bowl and set aside.
Grill chicken over high heat, turning occasionally until cooked through. Remove from grill and let rest then slice.
Cook bacon until crisp. Brush both sides of focaccia with 2 T. oil and season with salt and pepper. Grill cut side down until toasted.
Brush focaccia with vinaigrette. Toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, chicken slices, eggs, bacon and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia and cut into wedges.

For potatoes:
Preheat oven to 375. Line 2 baking sheets with parchment paper.
Soak potato slices in ice water for 10 minutes. Drain and dry with paper towels.
Toss potatoes with oil, salt and pepper then arrange on a single layer on prepared baking sheet.
Bake until golden and crisp about 20-25 minutes. Season with salt and pepper before serving.

Makes 6 wedges and 3 c. chips. Total time 50 minutes.

Verdict:
This is a good sandwich. It also tasted good with the chips. It makes for a good meal. If you like cobb salad and chips you will like this.

Chicken and Brie Sandwich With Caramelized Onions

For the sandwich:
2 chicken breast, sliced in half or pounded thin
brie cheese
loaf of french bread
garlic salt
pepper
2 large onions, cut into quarters and sliced
2 T. butter
4 t. brown sugar

Directions:
Preheat grill.
Slice or pound chicken thin. Season with garlic salt and pepper. Grill chicken until cooked through. Place brie cheese on top of chicken allowing it to melt.

For the caramelized onions:
In a large skillet cook onions, covered, in butter over med heat until tender. Uncover and add brown sugar.
Cook and stir over med heat until onions are golden.
Serve sandwiches by topping bread with chicken and onions.

Makes 4 sandwiches. Total time 30 min.

Verdict:
In Vegas there is a restaurant called Mon Ami Gabi. It is so yummy. Once when I was eating there I had a sandwich with chicken, brie, and a mixture of caramelized onions and apples. It was so good that I figured that I could make it at home. Or something similar at least. We eat this sandwich some what regularly. It is fast and good. What more could you ask for?

Turkey Sloppy Joes

For the meat:
2 T. olive oil
1 c. carrots, diced
1 c. celery, diced
1 c. onion, diced
2 pkg. ground turkey breast (19.2 oz. each)
2 tsp. salt
2 tsp. pepper

For the sauce:
3 T. stone-ground mustard
1 can tomato sauce (16 oz.)
1 can tomato paste (6 oz.)
3 T. red wine vinegar
2 T. worcestershire sauce
1 T. brown sugar
8 hamburger buns

For the meat:
Heat oil in saute pan. Add carrots, onion, and celery cook 2-3 minutes. Add turkey and cook completely. Transfer to crock pot.
Combine all sauce ingredients and add to meat.
Cover and cook on low for 4 hours. Serve on buns.

Makes 8 sandwiches. Total time 4 1/2 hrs.

Verdict:
I have tried hundreds of sloppy joe recipes. I always think I am going to like them and then I end up just thinking they are OK. This one I like. It wasn't greasy. It had a good flavor and it was fast. I made it even faster by using a food processor for the vegetables.

Chipotle Chicken Sandwich With Bacon & Smoked Cheese

For the sandwich:
8 slices bacon
4 chicken breast, boneless, skinless
6-8 slices smoked mozzarella (I used provolone)
1 tomato, thinly sliced
leaf lettuce
4 kaiser buns, halved

For the chipotle sauce:
1/2 c. frozen limeade concentrate
1/2 c. honey
3 T. cider vinegar
1/4 c. yellow mustard
1 T. chipotle in adobo, minced

For the sandwich:
Preheat grill to high.
Cook bacon in skillet until crisp. Set aside.
Pound chicken breast until thin.
Grill chicken 4-5 minutes per side or until cooked though. Brush with sauce and cook another 1-2 min. per side.
Top each breast with cheese and melt. Toast buns. Place lettuce on bottom half of buns and top with chicken, tomato, bacon and reserved sauce.

For the sauce:
Simmer limeade, honey and cider vinegar in a saucepan 3-4 min. Stir in mustard and chipotle in adobo.
Reserve 1/4 c. for basting and set the remainder aside to serve with sandwiches.

Makes 4 sandwiches. Total time 40 minutes.

Verdict:
When I was doing my regular grocery shopping I could not find smoked mozzarella. I was kinda sad about that. These were good. They did have a little bite to them but not too bad. If you wanted to make them with less heat just remove the seeds in the chipotle in adobo. The seeds is what makes it more spicy.

Chicken and Spinach Salad Wrap

Ingredients:
2 boneless skinless chicken breasts
1 tsp. cajun spice
1/4 c. flour
2 Tbsp. vegetable oil
4 strips bacon, chopped
1/2 c. braeburn apple, thinly sliced
1/2 c. red onion, slivered
1/4 c. apple cider vinegar
1/4 c. apple jelly
1 Tbsp. dijon mustard
6 c. fresh spinach
1/4 c. goat cheese, crumbled
4 flour tortillas, or flavored wraps

Directions:
Season chicken with cajun spice and salt than dredge in flour. Heat oil in skillet and cook chicken until cooked through. Remove from pan and slice. Wipe out pan and return to burner.
Saute bacon until crisp. Remove bacon and drain off all drippings but 1 Tbsp.
Add apple and onion and saute until softened.
Deglaze with vinegar. Simmer until liquid is nearly evaporated.
Add the jelly and mustard. Cook until jelly is melted and dressing has thickened, about 3 minutes. Stir in bacon.
Assemble wraps with tortillas, spinach, chicken, dressing and sprinkle goat cheese on top. Roll tightly and serve immediately.

Makes 4 wraps. Total time 35 minutes.

Verdict:
Both Blake and I liked these. I used feta instead of goat cheese and it was yummy. The sauce that goes with it adds just the right amount of flavor. We used wraps instead of tortillas and I think it was a good switch. My only wish is that we had a gas burner to toast the tortillas a little. That would have made it extra good.

Chicken and Marinated Zucchini Sandwich

Ingredients:

1 zucchini, sliced into ribbons
1/4 red onion, thinly sliced
1 Tbsp. lemon zest, thinly sliced
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 lb. chicken breast, pounded thin
fresh parsley
1 loaf Italian bread, halved horizontally and hollowed out
1 handful almonds, toasted
romaine lettuce


Directions:
Slice zucchini using vegetable peeler.
Combine with onion, lemon zest, lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
Season chicken with salt and pepper and broil until cooked through. Let cool and then shred. Add to marinated zucchini mixture with parsley and almonds. Make sandwich using chicken mixture and romaine.

Makes 4 sandwiches. Total time 30 minutes

Verdict:
I was a little leery about these. The chicken was good. The sandwich as a whole was OK. If you happen to have all of the ingredients on hand than go for it. But I wouldn't go out of your way to make these.