Chicken Parmesan Sandwich

Inspired by Heidi's Brooklyn Deli.

During the last four years, it seems like some of our favorite things we've found in Vegas are places to eat.  One place we absolutely love is Heidi's Brooklyn Deli, which has become somewhat of a lunchtime tradition among the UNLV dental students.  The food (including the bread) is made fresh daily, and everything we've tried so far has been delicious.  Some of our favorite sandwiches are the chicken salad, the reuben, the Cajun turkey with avocado, and the chicken parmesan.  So good!  I love getting their chocolate chip cookies and macaroni salad, too (which is amazing because I'm not a macaroni salad person).  Whenever we make chicken parmesan, we use the leftovers in our imitation of the sandwich at Heidi's.

Marbled rye bread, sliced
Chicken parmesan, thickly sliced (at least 1/2 breast per sandwich)
Marinara sauce
Fresh mozzarella cheese, shredded

Spread a generous amount of marinara sauce on one piece of bread.  Layer chicken slices over marinara.  Cover with mozzarella cheese.  Toast chicken-covered piece of bread and empty piece (or broil in the oven if don't have a toaster oven) until bread is toasty and cheese is melted.  Put sandwich together, slice (if desired), and dig in!

Note:
- We like to use this recipe for chicken parmesan, which we got from a friend of ours.

Granola-Yogurt Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 20.

I know, I know . . . another pancake recipe.  I just am in a pancake phase right now.  These pancakes claimed to have a crunch from the granola, but mine did not.  Perhaps it was the type of granola I used.  (Or it may have been how long my three-year old was mixing the batter while I fed his little brother some breakfast--multitasking fail.)  Even so, I loved them!  They were deliciously chewy and filling.  I topped mine with granola, fresh fruit, and (you guessed it) Buttermilk Syrup.

1 1/2 cups granola
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar (optional)
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 cups plain yogurt
2 large eggs
1/4 cup canola or nut oil

In a bowl, combine the granola, flours, sugar (if using), baking powder, cinnamon, baking soda, and salt.  In another bowl, beat or whisk together the yogurt, eggs, and oil.  Add the yogurt mixture to the dry ingredients and mix just until combined.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.

Notes:
- I accidentally left out the brown sugar and was happy I did because I think my pancakes would have turned out too sweet otherwise.  Use your own judgment and add as much or as little of the brown sugar as you want, depending on the sweetness of your granola.
- I used French Vanilla Almond granola to make these, but the possibilities are as plentiful as the types of granola you can find (I can't wait to try this recipe with the Gingersnap, Cherry Vanilla, and Pumpkin varieties of granola in the bulk bins at our Smith's!)
- This batter was somewhat thick, so I tried to spread it out a little after pouring it into the skillet.  I wasn't keeping close track of the time, but I think it took longer than the recipe says.

Chicken Apple Sausage Couscous

Adapted slightly from Mel's Kitchen Cafe.

Serves 4-6.

1/3 cup pine nuts
1/2 yellow onions, diced
1 Tbs. extra virgin olive oil
12 oz. precooked chicken apple sausages, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1 cup low-sodium chicken broth, divided, + additional if cooking couscous in broth instead of water
1/3 cup dried cranberries, roughly chopped
1 cup uncooked couscous

Cook couscous according to packaged directions.

Meanwhile, in a large skillet, toast pine nuts over medium-low to medium heat, tossing frequently, until golden.  Remove nuts to a small bowl.

In the same skillet, heat the olive oil over medium heat until shimmering.  Add onions and cook, stirring occasionally, for about 4 minutes, or until they begin to turn translucent.  Add the sausage and brown lightly, about 2-3 minutes.  Add 1/3 cup broth and the pepper, thyme, cumin, coriander, and curry powder; stir to combine.  Simmer until most of the liquid has evaporated or been absorbed; the mixture will still be somewhat wet.

Add the cranberries and remaining broth (2/3 cup).  Simmer for 2-3 minutes until cranberries are heated through and a bit softened.  Stir in the cooked couscous; simmer for another 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry.

Top with pine nuts.

Classic Buttermilk Pancakes

From Lou Seibert Pappas's Pancakes & Waffles, page 13.

I was given this book along with a waffle maker at my bridal shower, and although I frequently found myself staring dreamily at the recipes and pictures, I am embarrassed to admit that until recently I had only ever made two (Caramel-Pecan Waffles and Swiss Whipped Honey Butter).  But then I gave these buttermilk pancakes a go, and I love them!  Typically I prefer something heartier (whole wheat, multigrain, oatmeal) or exciting (Pumpkin Spice).  Combine these with the delicious Buttermilk Syrup that I stole from my sister over at Rate the Plate Utah, though, and I can't help loving these yummy, fluffy, melt-in-your-mouth pancakes.  Mmmm.

Yield: about fourteen 4" pancakes


2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups + 2 Tbs. buttermilk
2 Tbs. unsalted butter, melted, or canola oil

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.  In another bowl, beat or whisk together the egg yolks, buttermilk, and butter.  Add the buttermilk mixture to the dry ingredients and mix just until combined.  Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly.  For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.  Turn over and cook until golden brown, about 1 minute more.  Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.  Bake remaining batter as directed.  Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

Buttermilk Syrup

From Rate the Plate Utah.

I fully realize that if you read my blog, you've likely already seen this recipe on my sister's blog.  But oh well, I can't help myself!  It's kind of like those Pumpkin Spice Pancakes I posted in December: I can't get enough.  As soon as my first batch was out, I made another.  It's like I have to have it in my fridge at all times.  Maple syrup just doesn't cut it anymore!  My 3-year old is even addicted to the stuff (okay, so that's no surprise--it's sugar).  Forgive the lack of a decent picture.  Syrup is apparently hard for me to photograph.

This is a terrible picture, but at least you can see how deliciously thick and gooey the syrup is, even after sitting on my hot pancakes.

1 cup butter

1 cup buttermilk

2 cups sugar

2 Tbs. corn syrup

2 tsp. vanilla

1 tsp. baking soda

Put butter, buttermilk, sugar, & corn syrup in a large pot.  Bring to a boil, and boil for 3-5 minutes.  Add vanilla & baking soda (it will foam up . . . a lot).  Stir with a wire whisk.  Serve.

Notes:

- I use lite Karo syrup for the corn syrup.

- My 3-quart pot wasn't large enough for the extreme foaminess, so I've switched to my 5-quart pot.  Adding the baking soda is my son's favorite part--he's obsessed with volcanoes and hot lava.

- The syrup becomes thicker and gooier in the fridge.  The last time I made it, I may have overcooked it because it's more like a thick caramel sauce and I have to let it come to room temperature before I can hope to have it run off of the spoon and onto my waiting pancakes.  Still tastes divine, though.

Swiss Whipped Honey Butter

From Lou Seibert Pappas's Pancakes & Waffles, page 74.

Yield: about 1 1/2 cups

2/3 cup honey
8 Tbs. (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy.  Add the cream and beat until blended.  Spoon into a small bowl and serve or cover and refrigerate for up to 1 week.

Note:
- I really like adding cinnamon to ours!

Pumpkin Spice Pancakes

From Annie's Eats.

Yes, more pumpkin.  I've gone a little pumpkin crazy, okay?  Pumpkin pie doesn't quite have the same appeal for me that it did when I was a kid, and so I guess I've been making up for the lack of pumpkin in other ways this Fall.  Anyway.  These pancakes are wonderful!  The day after I finished off the first batch, I made another.  It's like pumpkin pie, but better.  Much better.  I like to eat mine with maple syrup and a big scoop (dollop? not here) of sweetened whipped cream.  Mmm.  Just thinking about it makes me want to make them again.

1 1/4 cups all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbs. vegetable oil or melted butter

In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices.  In a separate bowl (or large liquid measuring cup), mix together milk, pumpkin puree, egg, and oil or butter.  Add the wet ingredients to the dry ingredients and whisk together just until combined.  Lumpy batter is perfectly acceptable.

Drop 1/4 to 1/3 cup batter onto a greased skillet or griddle heated over medium.  When edges are dry and little bubbles begin to form on the top, carefully flip with a spatula and cook the second side until golden brown, a couple more minutes.

Repeat with the rest of the batter until it has all been cooked.

Notes:
- I really like to eat mine with maple syrup and sweetened whipped cream.
- I have also used buttermilk instead of the milk when I was trying to use it up.
- You can keep the cooked pancakes warm in a 200F oven while you finish using up the rest of the batter.
- I like to freeze leftover pancakes (regardless of what kind they are) wrapped in plastic wrap and/or in freeze bags with the air squeezed out.  To reheat, stick a couple of them in the microwave for 30-40 seconds and then finish in the toaster at a low setting, just to take out the sogginess crisp up the outside a little bit.

Honey Cinnamon Milk

From Healthy Cooking (Aug./Sept. 2011), page 47.

My husband and I tried this out one night when we wanted something slightly sweet before bed . . . just not hot chocolate.  It was exactly what we were looking for!  A little sweet with a bit of cinnamon.  Comforting.  Relaxing.  Yummy.  FYI: It's better at night than it is in the morning.  I don't know why.

Prep./Total Time: 10 min.

Yield: 1 serving

1 cup fat-free milk

1 cinnamon stick (3 inches)

Dash ground nutmeg

Dash ground allspice

1 1/2 tsp. honey

In a small saucepan, combine milk, cinnamon stick, nutmeg, and allspice.  Cook and stir over medium heat until heated through; whisk in honey.  Serve warm; garnish with cinnamon stick.

Notes:

- The first time we made this, we didn't have cinnamon sticks, so I think we used 1/4 tsp. ground cinnamon per serving.

Nutrition Facts:

1 cup = 117 calories, trace fat (trace saturated fat), 5 mg cholesterol, 103 mg sodium, 21 g carbohydrate, trace fiber, 8 g protein

Pork Chops with Apricot Glaze

Adapted from Healthy Cooking (Aug./Sept. 2011), page 52.

Prep: 5 min. / Cook: 15 min.
Serves 6.

6 boneless pork chops (6 oz each)
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup apricot preserves or jam
2 Tbs. hoisin sauce
1/2 tsp. red pepper flakes (or less if you like things milder)
3 Tbs. chopped peanuts
Thinly sliced green onions

Combine ginger, salt, garlic powder, and pepper; rub over pork chops.

Heat apricot preserves, hoisin sauce, and red pepper flakes until preserves melt; set aside 1/2 cup.

Grill pork over medium heat for 5-6 minutes on each side or until 160 degrees, basing with sauce.  Brush with reserved sauce; sprinkle with peanuts and onions.

Notes:
- The original recipe says to grill the pork covered, but it came out great without covering it.

Quick Fettuccine Cacciatore

From Kraft Food & Family (Spring 2006).

Prep: 10 min / Cook: 15 min
Serves: 4-6

8 oz fettuccine, uncooked
2 tsp. vegetable or canola oil
1 lb. boneless skinless chicken breasts, chopped
1 cup sliced green or red bell peppers
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup Italian dressing
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 cup chopped fresh basil leaves

Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir until no longer pink.  Add peppers; cook 3 minutes, stirring occasionally.

Stir in tomatoes, mushrooms, and dressing.  Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through.

Toss pasta with chicken mixture.  Sprinkle with cheese and basil.

Notes:
- I chose to use no-salt added tomatoes and pureed them slightly.

Avocado Fries

From Circle B Kitchen, adapted from Sunset Magazine.

I know, this sounds like one of the strangest things ever, but it is so good!  The panko coating is nice and crunchy, while the avocado insides get all soft and creamy.

Canola oil for frying

1/4 cup flour
1 tsp. kosher salt, divided
2 large eggs, beaten
1 1/4 cups panko
2 firm-ripe medium or 3 small avocados, pitted, peeled, and sliced into 1/2" wedges
Grated parmesan for serving (optional)

Preheat oven to 200F.  In a medium saucepan, heat 1 1/2" oil until it registers 375F on a deep-fry thermometer.

Meanwhile, mix flour with 1/2 tsp. salt in a shallow bowl.  Put eggs and panko in separate shallow bowls.

Sprinkle avocado slices with the remaining 1/2 tsp. salt.  Dip each slice in flour, shaking off excess.  Dip in egg and then panko to coat.  Set on plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds.  Transfer slices to a plate lined with paper towels.  Keep warm in oven while cooking remaining avocados.  Sprinkle with salt and a little grated parmesan.  Serve warm or at room temperature.

Notes:
- These do not make good leftovers, even if you crisp them up in the toaster oven.  They take on an unappealing, somewhat fishy flavor.  And I like fish.  So you want to make only the amount you plan on eating, and then toss the rest.
- Try mixing together ranch dressing and salsa for a yummy dipping sauce!

Havarti Shrimp Quesadillas

Adapted from Taste of Home (June/July 2010), page 22.

Prep: 10 min / Cook: 5 min each
Yield: 6 quesadillas

1/2 lb fresh mushrooms, chopped
2 tsp. canola oil
2 tsp. butter
6 Tbs. apricot jam
6 flour tortillas
6 oz. Havarti cheese, shredded or thinly sliced
1/2 lb cooked medium shrimp, peeled, deveined, and chopped

In a large skillet, saute mushrooms in oil and butter until tender.

Spread 1 Tbs. jam over half of each tortilla; top with cheese, shrimp, and mushrooms.  Fold tortillas over.

Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.  Cut and serve.

Notes:
- Diced fresh tomatoes would probably be really good in these.

Sweet 'n Tangy Carrots

From Healthy Cooking Holiday Recipes 2010, page 6.

Prep: 5 min / Cook: 30 min.

Yield: 6-8 servings.

2 lbs carrots, sliced
1/2 cup packed brown sugar
3 Tbs. butter
2 Tbs. Dijon mustard
2 Tbs. minced fresh parsley
1/4 tsp. salt
1/4 tsp. white pepper
Water

Place 1 inch of water, carrots, and salt in a large saucepan; bring to a boil.  Reduce heat; cover and simmer 15-20 minutes or until tender.  Drain.

Return carrots to pan; add brown sugar, butter, mustard, and pepper.  Cook and stir over low heat until well coated.  Sprinkle with parsley.  Serve with a slotted spoon.

Nutrition Facts:
1/2 cup = 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g protein

Notes:
- You can use black pepper--I did.
- If you don't have fresh parsley, use a few teaspoons of dried parsley.

Sensational Spiced Salmon

Adapted from Healthy Cooking (Dec./Jan. 2011), page 63.

Prep/Total Time: 25 min
Yield: 4 servings

This is one of the easiest salmon recipes we've tried so far, and it just happens to be delicious, too.  The blend of sweet and savory seasonings is amazing.

2 Tbs. brown sugar
4 tsp. chili powder
2 tsp. grated lemon peel
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
4 salmon fillets (4 oz each)

Combine the first six ingredients; rub over salmon (both sides if fillets are skinless).  Place in a single layer in a greased baking dish coated with cooking spray.  Bake, uncovered, at 350 for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts:
1 fillet = 244 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 196 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein

Notes:
- All I changed from the original recipe was the amount of salt; I'm always reducing it.
- I used two frozen salmon fillets from Costco and cut the rest of the ingredients in half (even though I'm sure the fillets were more than 4 oz each).

Curried Tofu with Rice

Adapted from Healthy Cooking (Feb./March 2011), page 61.

Prep: 10 min / Cook: 20 min

Yield: 4 servings

1 pkg (12.3 oz) extra-firm tofu, drained and cubed
1 tsp. seasoned salt
1 Tbs. canola oil
1/4 cup diced onion
1 clove garlic, minced
1 can light coconut milk
1/2 cup minced fresh cilantro
3 tsp. curry powder
Cooked rice (brown is best)
Salt and pepper to taste

Sprinkle tofu with seasoned salt.  In a large nonstick skillet, saute tofu in oil until golden.  Remove; keep warm.  Add mushrooms to skillet and saute until lightly browned but not completely cooked.  Remove and set aside with tofu.

In the same skillet, saute onion and garlic until tender.  Stir in the coconut milk, cilantro, curry, salt, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened.  Stir in tofu and mushrooms; heat through.  Serve with rice.

Notes:
- Consider adding vegetables, like carrots, potatoes, or zucchini.  If you're not trying to make a meatless meal, adding cubed chicken would be good, too.  My son really liked shredded coconut and chopped hard-boiled egg on top of his.
- Originally, the recipe called for 3 cloves garlic, minced.  That's a bit much for me; in fact, the last time I made it, I didn't add any garlic.

Raspberry-Chipotle Chicken Panini with Smoked Gouda and Spinach

Prep: 5-10 min. / Cook: 5 min.

We made up this panini recipe last night and really enjoyed it.  I'll apologize now that I didn't measure anything; just use as much of each ingredient as you want.  If you don't have exact ingredients, improvise!

Ciabatta bread
Cooked chicken, sliced
Portobella mushrooms, sliced
Fresh spinach
Smoked Gouda, sliced
Mayonnaise (use the kind with olive oil if you can--it's better for you)
Raspberry-roasted chipotle grill sauce

Briefly cook mushroom slices in a small amount of olive oil (or even cooking spray) over medium to medium-high heat (about a minute total).

Spread mayonnaise on one piece of ciabatta bread and grill sauce on the other.  Cover each piece with slices of smoked Gouda.  Spread a little more grill sauce over the cheese on the mayo piece.

Layer spinach, mushrooms, and chicken over one piece of bread; top with other half.

Grill in a hot panini press for about 5 minutes, or until cheese is melted.  Slice and serve!

Notes:
- I sliced a chicken breast in half (as if I was attempting to butterfly it and cut too far--which didn't happen), seasoned each side with ground pepper and rosemary (you could add salt, but you know me), and cooked it in a little olive oil over medium heat for probably 5-8 min on each side.  Then I sliced it.  (I didn't account for using raw chicken in the time estimate.)
- Slice the mushrooms about twice as thick as you think you'll want them.
- Use at least twice as much spinach as you think you'll want.  Like the mushrooms, it will cook down significantly.
- Next time we're going to try regular Gouda.  Although we liked the smokiness, it was ever so slightly overpowering (though still delicious).
- I realize not everyone has raspberry-roasted chipotle grill sauce on hand.  If you fit into that category, you could probably make your own by mixing raspberry jam with a little finely diced or pureed chipotle pepper (you can find cans of chipotle peppers in adobo sauce in the Mexican food section at most grocery stores).  Start small with add more to taste.  I probably wouldn't use more than 1/2 a chipotle pepper in 1/4 cup of raspberry jam.  That's totally guessing, so you may want to start with less.

Shrimp Curry

From Grandma Wayman.

Prep: 5 min. / Cook: 15 min.
Yield: 4-6 servings

2 cans shrimp OR about 1/2 lb. fresh or frozen cooked shrimp
1 Tbs. chopped onion
1 Tbs. butter
1 can cream of chicken soup
1/2 cup milk (approx.)
1 Tbs. curry powder, or to taste

If necessary, thaw and devein shrimp.

Lightly brown onion in butter.  Add soup, milk, and curry powder.  Then add shrimp; heat through.

Serve over rice.

Optional toppings:
Golden raisins
Almonds
Chopped, boiled egg
Green onion
Shredded coconut
Mango
Crisp, crumbled bacon

Notes:
- I rehydrate about 1 to 1 1/2 tsp. dried minced onion in some hot water, then measure from there.
- My grandma's written recipe wasn't super specific on a lot of things (when you cook as long as she did, you just get a feel for things), so I make it with the measurements my mom guessed it (she doesn't measure things in this recipe either).
- The recipe my aunt wrote out also includes flour (add after onion browns) and dry mustard (add with curry powder)--no measurements specified.
- Do not overcook shrimp--it will turn rubbery!

Sesame Shrimp and Rice

Adapted from Simple & Delicious (Aug./Sept. 2010), page 51.

Prep./Total Time: 10 min.
Yield: 4-5 servings

2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted

Microwave rice according to package directions.  Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute.  Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.

Notes:
- I debate whether I'd include the pineapple next time or not.  If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.

Potluck Sloppy Joes

Adapted from Healthy Cooking (Aug./Sept. 2010), page 31.

Serves: 4-5

1 lb. lean ground turkey
1 celery rib, chopped
1/4 medium onion, diced
2/3 large red pepper, diced
1/2 cups ketchup
2/3 (8 oz) can no-salt-added tomato sauce
1 Tbs. all-purpose flour
1 Tbs. sugar
1 Tbs. cider vinegar
1 tsp. prepared mustard
Whole wheat hamburger buns, split and toasted

In a large nonstick skillet, cook the turkey, celery, onion, and pepper over medium heat until meat is no longer pink; drain.

Stir in ketchup, tomato sauce, flour, sugar, vinegar, and mustard.  Bring to a boil.  Reduce heat; cover and simmer 10-15 minutes or until heated through.  Spoon 2/3 cup turkey mixture onto each bun.

Nutrition Facts:
1 sandwich = 360 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 785 mg sodium, 41 g carbohydrate, 4 g fiber, 24 g protein

Notes:
- The nutrition facts are for the original recipe (from the magazine), which for the most part triples the amounts I've listed above, with a few exceptions (onions, bell pepper, tomato sauce).  I think the nutrition facts include the whole wheat bun, though I'm not sure how--it will vary depending on what brand and size you buy.
- You can make this even healthier by using no-salt-added or reduced-sodium ingredients whenever possible (look for ketchup--I have yet to find a mustard that qualifies, probably because salt is a large part of mustard).

The Champ (Turkey & Brie Panini)

We made these paninis in honor of one that Matt ate at Champ's Deli when we were in New York two years ago (hence the name).  All we could remember (or find out) was that it had turkey, brie, and honey mustard.  It is very simple, but also very tasty!

Prep: 5 min./Cook: 5 min.

Yield: 2 sandwiches

3 slices (4 oz. total) Columbus Herb Roasted Turkey lunchmeat
12 thin slices Brie cheese (or however many it takes to cover the faces of your bread)
1 sliced tomato
2 Ciabatta buns
2 Tbs. mayonnaise
1 Tbs. mustard
1 Tbs. honey

Mix together honey, mustard, and mayonnaise.  Spread on both cut sides of each bun, then cover with Brie.  Add tomato and 1 1/2 slices of turkey to each sandwich.

Cook in a contact a grill or panini press set to sear for 5 minutes or until cheese is melted and bread is toasty, applying slight pressure to press the bread.

Slice and enjoy!

Notes:
-  You can use whatever turkey you want, but I have to say that Columbus is my all-time favorite brand of turkey lunchmeat.  It's more expensive than other brands, and I've only seen it at Costco.  But it honestly tastes like Thanksgiving turkey, is 99% fat free, and is MUCH lower in sodium than other brands (we're talking 220 mg per 2 oz serving instead of the usual 500-700 mg).  It's worth it.
- Brie is one of those cheeses that is on the list of foods to avoid for pregnant women and small children; however, if you find a pasteurized Brie (our Costco carries a Henri Hutin Brie Couronne), then it's safe for both pregnant women and toddlers.
- Feel free to alter the amounts of mayo, honey, and mustard--to be honest, I didn't measure, so those amounts are complete guesses.  Dijon mustard also makes a very good honey mustard.