Healthy Sandwich Recipes

Everyone loves a good sandwich.  I'm a big fan of sandwiches with melted cheese, creamy sauces, and delicious cold-cuts.  However, those aren't exactly the healthiest of "acoutrements," so I looked up a few recipes from Cooking Light for satisfying sandwiches that you don't have to feel guilty about.

Ham and Spinach Fococcia Sandwich

Ingredients

• 3 tablespoons low-fat mayonnaise
• 2 tablespoons chopped fresh basil
• 2 teaspoons sun-dried tomato sprinkles
• 1/4 teaspoon crushed red pepper
• 1 (8-inch) round focaccia bread (about 8 ounces)
• 8 ounces smoked deli ham, thinly sliced
• 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
• 1 cup spinach leaves

Preparation

• Combine the first 4 ingredients in a small bowl. Cut bread in half horizontally. Spread the mayonnaise mixture over the cut sides of bread. Place ham over bottom half of bread. Top with peppers and spinach, and cover with top half of bread. Cut the sandwich crosswise into 4 wedges.

Proscuitto  Fococcia Sandwiches

Ingredients

• 1 (9-ounce) round loaf focaccia bread
• 3 ounces thinly sliced prosciutto*
• 4 ounces thinly sliced Muenster cheese
• 1 (6-ounce) package fresh baby spinach
• 1/4 cup bottled roasted red bell peppers, drained
• 2 tablespoons light balsamic vinaigrette

Preparation

• Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
• Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately.
• *6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.

Turkey Reuben Sandwiches

Ingredients

• 2 tablespoons Dijon mustard
• 8 slices rye bread
• 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 8 ounces smoked turkey, thinly sliced
• 2/3 cup sauerkraut, drained and rinsed
• 1/4 cup fat-free Thousand Island dressing
• 1 tablespoon canola oil, divided

Preparation

• Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
• Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.