Barbecued chicken salad sandwiches
“An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favourite, these dressed-up sandwiches have become a mainstay at our house.” —Linda Orme
450g boneless skinless chicken breast
120ml barbecue sauce
120g finely chopped onion
120g chopped celery
1/4 tsp salt
1/4 tsp crushed red pepper flakes
8 kaiser rolls split
8 tomato slices
8 lettuce leaves
Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight.
Grill chicken, covered, over medium-high heat, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled.
Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
1 each: 481 calories, 27g fat (4g saturated fat), 57mg cholesterol, 712mg sodium, 34g carbohydrate (6g sugars, 2g fibre), 24g protein.
Turkey, gouda and apple tea sandwiches
Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavour twist, and the apples give them a sweet-tart crunch.
2/3 cup reduced-fat mayonnaise
2 tbsp whole berry cranberry sauce
24 slices very thin wholemeal or white bread crusts removed
12 slices deli turkey
2 medium apples thinly sliced
12 slices thin smoked Gouda cheese
4 cups fresh baby spinach
Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice.
Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.
To Make Ahead: Cranberry spread can be prepared a day in advance; cover and store in the refrigerator.
1 tea sandwich (4 pieces): 258 calories, 12g fat (4g saturated fat), 48mg cholesterol, 456mg sodium, 22g carbohydrate (5g sugars, 1g fibre), 16g protein.
“Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste.” —Peggy Woodward
Servings: 2 dozen
1 small jar chopped ripe olives drained
1 focaccia bread split, about 340g
4 romaine leaves
115g shaved deli ham
1 medium sweet red capsicum thinly sliced into rings
115g shaved deli turkey
1 large tomato thinly sliced
115g thinly sliced hard salami
1 jar roasted sweet red peppers drained
4 to 6 slices provolone cheese
In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.
Tip: A rectangular-shaped focaccia bread, measuring about 12×8 in., works best for this sandwich.
1 piece: 113 calories, 6g fat (2g saturated fat), 13mg cholesterol, 405mg sodium, 9g carbohydrate (1g sugars, 1g fibre), 5g protein.