Albuquerque Turkey Sandwich

8 slices turkey

4 slices Pepper Jack Cheese

1 avocado, peeled. pitted and sliced

Mayo

1 large fresh tomato. sliced

lettuce

4 Anaheim or Poblano chiles

8 slices wheat bread, toasted

Prepare a grill for high heat (450 to 550) you can hold your hand 5 inch above cooking grate for 2 to 4 seconds.  Rub 1 tbsp, oil over chiles.  Cook chiles turning often, until skins are browned.  Put chiles in a bowl, cover and let cool.  Seed chiles and rub off skins.

Toast the bread 

Spread mayo on both slices of toast. Place the turkey, cheese, chile, avocadoes, tomatoe and lettuce

 top with the other slice of bread.  I like pickles on the side.

MAKES: 4 sandwiches

CHICKEN CHEESESTEAKS

If you like a bit of the southwest try these Cheesy Chicken Sandwiches with a kick from a bit of cayenne.

1/4 cup olive oil

2 boned, skinned chicken breast halves [1 lb.), sliced

1 cup sliced mushrooms

1 cup sliced onion

1 cup sliced green bell pepper

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne

2 teaspoons butter

4 French bread rolls, split

4 romaine lettuce leaves

1 cup shredded jack cheese

1.  Preheat oven to 350.  Heat oil in a large frying pan over high heat.  Add chicken cook until lightly browned, add seasoning and mushroom, stir and cook for 2 to 3 minutes.  Add onion and bell peppers continue to cook about 3 mintues.  You don't want the onions and bell peppers to be soft.

2.  Spread 1/2 tsp. butter, inside each roll and toast rolls, opened up, in oven on a baking sheet about 4 minutes.  Lay 1 lettuce leaf in each roll.  Divide dcicken mixture among rolls and top with cheese.  Serve with potato chips.

Yield: serves 4

THREE FABULOUS!!! SANDWICHES

PRESSED ITALIAN SANDWICHES

1 ciabatta loaf (8 by 14 by 2 inch)

1/2 cup store bought black or green olive tapenade

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1/4 pound thinly sliced Genoa salami

1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla or hot salami

3 ounces thinly sliced prosciutto

8 ounces fresh mozzarella, sliced

1 roasted red bell pepper, chopped

6 leaves fresh basil, torn into bite-sized pieces

black pepper

Cut ciabatta in half lengthwise. Spread bottom half with tapennade. Drizzle cut side of top half with vinegar and oil.

Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper and basil. Sprinkle with pepper to taste and place top half of loaf on filling.

Wrap sandwich throughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2 to 4 lb. weight (such as a large pot or six-pack of soda) Let sit 30 minutes to 2 hours. Unwrap, cut into eighths and serve.

YIELD: Makes 8 servings

TUNA with PICO de GALLO

1 can (6 oz) solid white tuna packed in water

1 Roma tomato, rinsed, seeded and chopped

1/4 cup chopped fresh cilantro leaves

3 tablespoons lime juice

1/3 cup minced red onion

2 fresh serrano chiles or other small chiles, rinsed, stemmed, seeded and minced

1/2 teaspoon salt

2 leaves of lettuce, rinsed and patted dry

2 sandwich rolls, split in half

Drain tuna well, flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chiles and salt.

Place lettuce leaf on sandwich roll bottom, mound tuna equally on lettuce and set tops in place.

YIELDS: 2 sandwiches

BBT (BACON BASIL TOMATO) SANDWICH

ciabatta bread or crusty roll

mayonnaise

4 to 6 large fresh basil leaves

4 to 6 slices firm ripe tomatoes

salt and pepper to taste

2 slices crisp-cooked bacon

Split a piece ( 3 - 1/2 by 5 - inch) of ciabatta bread or a crusty roll in half lengthwise. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with basil leaves and a thick layer of tomatoes. Sprinkle with salt and pepper. Top with bacon. Cap with top half of ciabatta or crusty roll.

YIELDS: one sandwich

HOT PASTRAMI SANDWICHES

2 pounds thinly sliced peppered pastrami

2 pounds thinly sliced corned beef

2 cups reduced-sodium beef broth

16 slices rye bread

8 slices Swiss cheese

1/2 cup Dijon mustard

About 3 cups coleslaw (homemade or from the deli)

Place pastrami, corned beef and broth in a slow cooker. Heat, covered on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

Set out bread slices and cheese on a platter and mustard and coleslaw in a small bowls. Cover with plastic wrap until served (up to one hour).

When pastrami mixture is hot, invite guest to make their own sandwiches or assemble for them. Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

Makes ; 16 sandwiches

Notes: If you don't have a slow cooker, put the pastrami and corned beef with a little broth in the microwave-safe bowl, cover and warm in a microwave oven.

I make these for the boys on Sunday while they watch football. They assemble the sandwiches themselves.