Philly Cheese Steaks

In nonstick 12-inch skillet, heat olive oil over
medium-high heat until hot. Add onion and peppers, and
cook about 12 minutes or until tender and golden,
stirring occasionally. Meanwhile, preheat broiler.
Place rolls, cut sides up, on rack in broiling pan.
Top each bottom half with one-fourth of roast beef and
one-fourth of cheese. With broiling pan 5 to 7 inches
from source of heat, broil 1 to 2 minutes, until
cheese melts and bread is toasted. Pile onion mixture
on top of melted cheese; replace top halves of rolls.
Yields: 4 sandwiches

Nutrition Info: Each sandwich: About 620 calories, 35
g protein, 60 g carbohydrate, 26 g total fat (12 g
saturated), 94 mg cholesterol, 500 mg sodium.

The Club

Heat a large nonstick skillet over medium heat. Add
bacon and cook until crispy and brown, about 5
minutes, stirring occasionally. Using a slotted spoon,
transfer the bacon to a paper towel-lined plate.
Combine the avocado, tomato, onion, basil, lime juice,
and bacon in a small bowl. Season with kosher salt and
pepper to taste. Divide the avocado mixture evenly
among the tortillas and spread over each tortilla,
leaving at least a 1-inch border around the edge.
Divide the turkey and arugula among the tortillas, and
wrap.
Serves 2

*Arugula, also known as rocket, is a green leaf
vegetable with slender, multiple-lobed leaves that
have a peppery, slightly bitter flavor.

Triple-Decker Club Sandwich

12 slices white bread
16 slices thick-cut bacon
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch of white pepper
1/2 lb cooked turkey breast, thinly sliced
2 tomatoes, sliced
8 large iceberg lettuce leaves, torn into pieces

Toast the bread slices until golden brown. Set
aside. In a large nonstick frying pan over medium
heat, cook the bacon, turning once, until crisp, 4-6
minutes. Transfer to a plate lined with a double
thickness of paper towels and set aside. In a small
bowl, stir together the mayonnaise, lemon juice, salt
and white pepper, mixing well.

Assemble the bacon, lemon mayonnaise, turkey, tomatoes
and lettuce around a large work surface before you
begin to make the sandwiches. Lay the bread slices on
the work surface and spread them evenly with the lemon
mayonnaise. Top 4 of the bread slices with an equal
amount of the turkey, followed by half of the lettuce.

Top the lettuce with a second slice of bread,
mayonnaise side up. Place an equal number of tomato
slices and then 4 bacon slices on each sandwich, and
top with the remaining lettuce. Place the 4 remaining
bread slices, mayonnaise side down, on top. Press down
gently to compact the sandwiches and secure them with
toothpicks.

To serve, using a serrated knife, slice into halves or
quarters, then transfer to individual plates. Serves 4

These recipes were found at: Bitsy's Kitchen.