Turkey, Swiss, and avocado panini

 p. 230 Year Round Fresh 2 servings 10 points
4 (1 oz) slices multigrain bread
1 ½ T wasabi sauce
½ c loosely packed baby spinach
1 small plum tomato sliced
½ ripe avocado, thinly sliced
6 oz reduced-sodium sliced deli turkey
2 oz reduced-fat sliced Swiss cheese

1. Spread one side of bread slices with wasabi sauce. Layer 2 slices of bread evenly with spinach, tomato, avocado, turkey, and Swiss cheese. Top with remaining bread slices.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place sandwiches in pan and top with another heavy skillet to weigh them. Cook until cheese is melted and tolls are golden brown and crispy, about 2 minutes on each side.

Spicy turkey, apple, and spinach panini

pg 189 Year-Round Fresh 6 points 4 serv.

2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar

1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.

Scrambled egg, goat cheese, and tomato sandwiches

 Year-Round Fresh pg. 55 4 serv 4 points

6 large eggs
½ t salt
1/8 t black pepper
2 t canola oil
2 oz goat cheese, crumbled
2 light whole-grain English muffins, split and toasted
4 (1/2”) slices of large tomato
2 T chopped fresh basil

1. Whisk together eggs, salt, and pepper in medium bowl.
2. Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook and stir, until eggs are set but still moist, 1 minute longer.
3. Divide English muffin halves among 4 plates. Top each with tomato slice and then eggs. Sprinkle with basil and serve at once.

Toasted Cuban-Style Sandwiches with Pickle

 pg 59 Cook Up Comfort {4 servings} 6 points Stovetop
¼ c Neufchatel (light cream cheese), softened
3 T minced shallots
4 t country-style Dijon mustard
8 slices reduced calorie bread
¾ c shredded reduced-fat Swiss cheese (about 3 oz)
4 (1/2 oz) slices lean ham
12 bread and butter pickle chips

1. Mix together Neufchatel , shallot, and mustard in small bowl. Spread about 1 T of mixture on one side of each slice of bread. Sprinkle 3 T cheese over each of 4 slices of bread and top each with a slice of ham and 3 pickle chips. Cover with remaining slices of bread, Neufchatel side down.
2. Spray large skillet with nonstick spray and set over medium heat. Add sandwiches and cook until bread is lightly toasted and cheese is melted, about 2 minutes per side. Cut in half and serve warm.

Monte Cristo

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2 eggs
    pinches of salt and pepper
    4 slices sturdy white bread (or white bread of preference)
    2 tablespoons yellow mustard
    2 tablespoons mayonnaise
    1/2 pound thick sliced baked ham
    1/2 ounce, weight shredded gruyere cheese
    additional salt and pepper to taste
    2 tablespoons butter

    Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
    Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
    Heat skillet over medium heat. Add butter; allow to melt.
    Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

Grilled Steak and Mushroom Sandwiches with Blue Cheese

 
   7 smtpoints pg 93                             
3spray(s)cooking spray
3⁄4pound(s)uncooked lean flank steak
2med portobello mush(s), caps, cut into eight 1/2-inch-thick slices
1smalluncooked onion(s), cut into 4 slices
1⁄2tsptable salt
1⁄4tspblack pepper, freshly ground
3Tbsplight mayonnaise
3Tbspblue cheese, crumbled
1 1⁄3cup(s)arugula, baby variety
4item(s)light whole wheat English muffin, toasted                                                                                                      
Off heat, coat outdoor grill (or large stove-top grill pan) with cooking spray; heat to medium-high.

Lightly coat steak, mushrooms and onion with cooking spray; sprinkle with salt and pepper. Grill, turning once, until steak is desired degree of doneness and vegetables are lightly charred and tender, about 10 minutes. Remove steak to cutting board and let stand 5 minutes before slicing thinly against the grain.
Meanwhile, in a small cup, combine mayonnaise and blue cheese.
To assemble each sandwich, spread each muffin bottom with about 1 1/2 tablespoons mayonnaise mixture. Top each with 1/4 each sliced steak, mushrooms, onions and arugula and then muffin tops. Yields 1 sandwich per serving.

In my opinion: One of my most favorites! Love this!