Healthy Sandwich Recipes

• 2 Whole Wheat Buns (Split Horizontally)
• 1 small Yellow Onion (cut into ½ inch thick rounds)
• 1 tsp Canola Oil
• 1/3 cup prepared Barbecue Sauce
• Chipotle-marinated Pork Tenderloin (grilled and thinly sliced)

Preparation

• Preheat the grill over high heat or heat up a large indoor grill pan over high heat.
• Brush the onions with oil lightly and grill them until they turn lightly brown and soft, turning them over after 4 to 5 minutes. Let them cool over a cutting board after they are grilled.
• Toast the buns with their sides cut facing down on the grill or in the pan.
• Chop the grilled onions and transfer to a large bowl. Shred the pork using two forks and add into the bowl.
• Add barbecue sauce and stir to combine well. Serve the pork filling on the toasted buns. 

• ¾ lb flank Steak (trimmed)
• 6 cloves of Garlic (unpeeled)
• ¼ tsp freshly ground Pepper
• 1 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Bell Pepper
• ½ tsp Salt (divided)
• 1 medium Red Bell Pepper
• 1 cup of mixed Salad Greens
• 4 large slices of whole-wheat country bread (each cut into half, or cut into a total of 8 smaller slices)
• 2 tbsp reduced-fat Mayonnaise 

Preparation

• Preheat the grill to medium-high.
• Place the garlic to the center of a piece of a foil and drizzle it with oil.
• Gather the foil at the top to form a sealed packet. Sprinkle both sides of the steak with ¼ tsp of salt and pepper.
• Put the garlic packet over the cool part of the grill, and place the steak and bell peppers over direct heat or the hottest part of the grill.
• Cook garlic until soft and golden brown. For about 10 min, cook the peppers, turning them occasionally until the skin is blistered on all the sides.
• Cook steak turning it once until done as desired, for about 6 min on both sides.
• Transfer the garlic packet, peppers and steak to a clean platter. Keep the steak warm with foil.
• Grill the bread, turning it once until toasted well on both sides, for about 1 min per side.
• When the peppers are cool, discard the stems, seeds and ribs, and peel. Slice into wide strips and toss with the remaining ¼ tsp salt in a small bowl.
• Peel garlic and place it along with oil from the packet in a small bowl. Add mayonnaise and mash it with a fork until combined and then slice the steak very thinly.
• Spread a scant tsp of roasted garlic and oil on each piece of the bread. Divide the greens, the sliced steak and grilled peppers among 4 slices of bread and top with the remaining slices of bread.

• 1 small Avocado (pitted)
• 1 lb wild Salmon Fillet (skinned and cut into 4 portions)
• 2 tsp Blackening or Cajun seasoning
• 1 cup Arugula
• 2 tbsp low-fat Mayonnaise
• ½ cup Red Onions (Thinly Sliced)
• 2 plum Tomatoes (Thinly Sliced)
• 4 crusty whole-wheat rolls (Split and Toasted) 

Preparation

• Oil the grill rack and preheat grill to high.
• Rub salmon on both the sides with blackening seasoning. Grill until cooked through for 3-4 min per side.
• Mash the avocado and mayonnaise in a small bowl.
• Spread some of the avocado mixture on each roll and top it with salmon, arugula, tomato and onion, and then assemble your sandwiches.

• 1 Egg (hard-boiled)
• 1 slice Extra Lean Baked Ham
• ½ Avocado (peeled and pitted)
• 2 slices of Whole-Grain Bread
• 2 tsp Lemon Juice

Preparation

• Mash together egg with avocado in a bowl until well blended.
• Stir in the lime juice. Arrange the slices of ham on one slice of bread.
• Top it with green egg mixture and cover it with the remaining slice of bread.
• Slice the bread slice into quarters and serve.