Sardine Salad Sandwich

Recipe created by Frances Boswell

Rich, delicious sardines not only contain more of the good stuff (omega-3s, calcium) and less of the bad ( mercury ) but are a sustainable choice—i.e., these little guys are not on the verge of extinction. Mashed with canola mayonnaise in a sardine salad, they are the foundation of a formidable tower of nutrients, including sliced avocado, hard-boiled egg, tomato, and arugula.

This recipe is part of our superfoods menu . For an alternate take on the sardine sandwich , pair the fish with ripe tomato and savoy cabbage or Swiss chard.

Note: Cornichons are small, sour pickles.

Servings: Serves 4

Ingredients:
• 2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil
• 2 Tbsp. canola oil mayonnaise , or more to taste
• 1/4 cup drained and finely chopped cornichons
• 8 slices spelt or whole grain bread , toasted
• 1 avocado , sliced
• 2 ripe tomatoes , thickly sliced
• 2 cups fresh arugula or dark, leafy greens
• 3 to 4 hard-boiled eggs , sliced (optional)
• Salt and freshly ground pepper

Directions:

Remove sardines from tin, draining oil. Transfer to a small bowl, and combine with mayonnaise and cornichons.

Lay out 4 slices of bread. Top each with avocado, tomato, sardine mixture, arugula, and egg (if using). Salt and pepper to taste; finish each sandwich with a slice of bread.

From Oprah.Com

Guiltless Salmon Burger

Created by Laura Pensiero

Use small amounts of high-quality protein to make burgers, burritos, quesadillas, and stews tasty and satisfying. (This recipe calls for wild salmon, which offers health-promoting omega-3 fatty acids and has less worrisome toxins and PCBs than farmed salmon.) The salmon burger contains about ten fewer grams of fat than the traditional beef burger. You can cook one up in less than six minutes.

Servings: Serves 4

Ingredients:

• 1 pound skinless wild salmon fillet
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/3 cup sesame seeds
• 2 teaspoons peanut oil
• 4 whole wheat buns
• 4 slices tomato
• 1 1/2 cups baby greens

Directions:

Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.

From Oprah.Com

Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon

Created by Rori Trovato

This mouthwatering, overloaded bacon and tomato sandwich is built on a slice of sourdough bread spread with basil-and-lemon mayonnaise.

Servings: Serves 4

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup basil leaves
• Sea salt and freshly ground pepper , to taste
• 1/2 teaspoon fresh lemon juice
• 4 slices bacon
• 4 slices (1-inch-thick) sourdough bread
• 4 slices (3/4-inch-thick) beefsteak tomato

Directions:

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt, and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.

From Oprah.Com

Tiny Mint Chicken Burgers

By Peggy Knickerbocker

You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.

Servings: Serves 4 (8 patties)

Ingredients:

• 1 pound ground chicken or turkey
• 1 small red or yellow onion or 4 green onions , finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (including stems)
• 1 large egg , lightly beaten
• 1 or 2 small green Thai chilies , seeded and finely chopped (optional)
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Directions:

Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.

Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

From Oprah.Com

Turkey Burger

Satisfy a hankering for a hamburger with this lower-calorie option. It's just as flavorful, but more diet friendly.

Ingredients:

1 pound ground turkey breast
1/4 onion , shredded, on the large holes of a hand grater or in a food processor
1/4 cup finely chopped green onion (scallion)
2 slices whole wheat bread , toasted and processed in a food processor for 1 minute to make crumbs
1/4 cup Better 'n Eggs or 1 egg , beaten
2 cloves garlic , finely chopped
1/8 tsp. ground mustard
Black pepper to taste
Vegetable oil cooking spray
4 whole wheat hamburger buns (about 115 calories each)
1 Tbsp. mustard
8 leaves lettuce
8 thick slices tomato
4 slices red onion

Directions:

Thoroughly mix the turkey, onion, green onion, bread crumbs, egg, garlic, mustard and pepper to taste in a large bowl. Form the mixture into 4 patties.

Heat a large, heavy-bottomed skillet over medium heat.

Lightly coat the pan with cooking spray and place the patties in the pan. Cook
until the pink just disappears in the center, about 4 minutes on each side, or until a
thermometer inserted into the center of the burger reads 160°.

Slice the buns. Spread each top with mustard. Place the lettuce, tomato, onion and a
burger on the bottom bun and cover with the top. Serve.

From Oprah.Com (By Bob Greene)

Sloppy Joes

This familiar dish can be a smart choice with a few small changes that cut calories but not any of the flavor or satisfaction.

Servings: Serves 4

Ingredients:
•Vegetable oil cooking spray
•1 onion , finely chopped
•1 large sweet pepper , seeded and finely chopped
•12 ounces 95 percent lean ground beef
•1 1/4 cups chopped fresh tomatoes , or canned no-salt-added tomatoes
•1 cup canned, no-salt-added kidney beans , drained and rinsed, or cooked, mashed with the back of a fork
•4 Tbsp. tomato paste
•4 Tbsp. cider vinegar
•1/8 tsp. cloves
•1/4 tsp. cinnamon
•1/2 tsp. brown sugar
•1/4 tsp. salt
•Black pepper to taste
•4 whole wheat hamburger rolls (about 170 calories each)

Directions:

Heat a large skillet over medium heat and coat with cooking spray. Add the onion and
sweet pepper. Cook for 3 minutes, stirring.

Crumble in the ground beef and cook until browned; keep breaking it apart with a spoon for about 4 minutes.

Stir in the tomatoes, beans, tomato paste, cider vinegar, cloves, cinnamon, brown sugar, salt and pepper. Cook for an additional 4 minutes.

Divide the mixture evenly between the four rolls and serve.

From Oprah.Com

Open-Faced Sandwiches

People love leftover turkey or ham sandwiches!

Servings: Serves 6

Ingredients:

•6 slices country-style bread , lightly toasted
•1/4 cup whole grain or sun-dried tomato mustard
•1 pound sliced leftover turkey or ham
•1 1/2 cups shredded Italian Fontina cheese (5 ounces)

Directions:

Preheat the broiler. Line a baking sheet with foil. Spread each slice of bread with 2 teaspoons of the mustard and place on the prepared baking sheet. Top with turkey and cheese, dividing evenly.

Broil 4 inches from the heat source for 2 to 4 minutes or until cheese is golden and bubbly. Serve immediately.


From Oprah.Com

Beef Wrap Sandwiches

These beef wrap sandwiches are perfect for busy weeknights or school lunches, because you can eat these beef wrap sandwiches hot or cold. For the beef in this tortilla sandwich wrap, I use Trader Joe's frozen carne asada. It's well-seasoned, fully-cooked, and you can use only as much as you need. But this is one of those tortilla wrap recipes that would work well with leftover ground beef, deli roast beef, leftover flank steak or pot roast. Any beef will do for these beef wrap sandwiches -- as long as it's cooked.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 beef wrap sandwiches

Ingredients:

•2 Tbsp. mayonnaise
•1 tsp. rice vinegar
•1 tsp. honey
•1/2 cup cole slaw mix or shredded green cabbage
•2 Tbsp. teriyaki sauce
•2 9- or 10-inch flour tortillas
•1/2 cup cooked rice
•3/4 cup cooked beef, such as Trader Joe's frozen carne asada, leftover flank steak, brisket, pot roast or ground beef

Preparation:

1.Whisk together mayonnaise, rice vinegar and honey. Toss with cole slaw mix or cabbage.
2.Place each tortilla between two moist paper towels and microwave for 20 seconds. Spread 1 Tbsp. of teriyaki sauce on each tortilla
3.Place 1/4 cup of the cooked rice on the bottom third of each tortilla. Top with the beef and the cole slaw mix, dividing each equally among the two tortilla wraps.
4.With the filling-covered bottom of the tortilla closest to you, fold in the sides of the tortilla over the filling, then roll the wrap sandwich away from you.
5.Cut in half and serve immediately, or, if packing these beef wrap sandwiches for school lunches, wrap the sandwiches in plastic wrap or sandwich containers, and pack with an ice pack.

From About.Com - Cooking for Kids (Stephanie Gallagher)

Oprah's Love Sandwich

Servings: Serves 1



Ingredients:

•2 slices sourdough sandwich bread
•Olive oil for brushing
•1 teaspoon light mayonnaise
•3 ounces thinly sliced turkey
•2 ounces thinly sliced pepper jack cheese
•2 basil leaves

Directions:

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Brush one side of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 teaspoon light mayonnaise. Place 1 1/2 oz. turkey and 1 oz. cheese and basil leaves on one of the slices of bread. Top the remaining turkey and cheese onto the other slice of bread.

Place the sandwich on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwich onto a cutting board.

From Oprah.Com

Grilled Ham and Gouda Cheese Sandwich with Caramelized Onions

This elegant sandwich is perfect for parties.

Servings: Serves 4

Ingredients:

Caramelized Onions:
•1 Tbsp. unsalted butter
•1 Tbsp. olive oil
•1 Spanish or sweet Vidalia onion , halved and thinly sliced
•Salt and freshly ground black pepper

Roasted Tomato Mayonnaise:
•1 plum tomato , halved and seeded or 2 sun-dried tomatoes , drained and patted dry
•1 Tbsp. canola oil (if roasting tomato)
•Salt and freshly ground black pepper
•1/2 cup Hellmann's mayonnaise
•2 cloves garlic , chopped
•2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

Sandwich:
•6 slices high-quality white bread (Pullman loaf) cut into 1/4-inch-thick slices
•1 1/2 cups grated Gouda cheese
•Caramelized onions
•8 slices prosciutto , sliced about 1/8 inch thick
•8 Tbsp. unsalted butter , at room temperature

Directions:

For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.

For the Roasted Tomato Mayonnaise: Preheat the oven to 375°F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.

Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.

For the Sandwich: Place 4 slices of the bread on a flat surface. Divide half the cheese among the slices. Top the cheese with 2 slices of prosciutto, then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half the butter.

Preheat a cast-iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

From Oprah.com

Korean Egg Sandwich

Traditionally, Korean people ate rice, a few side dishes, and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries, or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level.

Ingredients:

4 pieces white bread
1 Tbsp butter
2 eggs
2 Tbsp chopped cabbage
1 Tbsp chopped carrots
1 Tbsp chopped onions
1 Tbsp brown sugar
1 Tbsp ketchup

Preparation:

In sauté pan or on griddle, toast both sides of bread over medium heat using almost all the butter.
Remove bread and set aside.
In a bowl, whisk eggs and mix with cabbage, carrot, and onion.
Fry the egg mixture in the remaining butter in the same pan until done to omelet consistency.
Separate egg into two portions and place on two pieces of toast.
Top each with ketchup and liberal dusting of brown sugar.
Top with remaining bread and cut in half.
(Serves 2)

From about.com

Sloppy Joes

Ingredients:

Vegetable oil cooking spray
1 onion , finely chopped
1 large sweet pepper , seeded and finely chopped
12 ounces 95 percent lean ground beef
1 1/4 cups chopped fresh tomatoes , or canned no-salt-added tomatoes
1 cup canned, no-salt-added kidney beans , drained and rinsed, or cooked, mashed with the back of a fork
4 Tbsp. tomato paste
4 Tbsp. cider vinegar
1/8 tsp. cloves
1/4 tsp. cinnamon
1/2 tsp. brown sugar
1/4 tsp. salt
Black pepper to taste
4 whole wheat hamburger rolls (about 170 calories each)

Instructions

Heat a large skillet over medium heat and coat with cooking spray. Add the onion and
sweet pepper. Cook for 3 minutes, stirring.

Crumble in the ground beef and cook until browned; keep breaking it apart with a spoon for about 4 minutes.

Stir in the tomatoes, beans, tomato paste, cider vinegar, cloves, cinnamon, brown sugar, salt and pepper. Cook for an additional 4 minutes.

Divide the mixture evenly between the four rolls and serve.Serves 4

From oprah.com

The Best BLT Sandwich

Ingredients :


2 slices bacon, cut in half
1 teaspoon mustard powder
1 teaspoon curry powder
1 teaspoon red pepper flakes
2 slices bread, toasted
2 lettuce leaves
3 slices tomato

DIRECTIONS

Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon.
Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.

From AllRecipes.com