Barbequed Turkey Pita Wraps with Grilled Veggies

Marinade-

1 cup Sprite                                                                                 1 TBSP horseradish

½ cup oil                                                                                       1 TBSP garlic powder

½ cup soy sauce

Mix ingredients together to make marinade.  Use fresh turkey breasts and cut meat into strips, and marinade for 12-24 hours.  Grill on barbeque and enjoy!

Grilled Veggies-

Zucchini, sliced                                                                         Yellow or red onion

Red, Yellow, Green Peppers                                             Kosher Salt and Black Pepper

Sauté sliced veggies in a fry pan until desired doneness.                                   

Sauce –Tzatziki

1 ½ cups plain Greek yogurt                                                             1 tsp. dried dill weed

1 clove garlic, minced                                                                             ½ medium cucumber, peeled, seeded, and thinly sliced

1-2 tsp. lemon juice                                                                                 Kosher salt and freshly ground black pepper, to taste

3 green onions, white ends finely chopped

Combine ingredients in a small bowl and season with salt and pepper, to taste.  Store covered in refrigerator up to 3 days.

Spread the sauce on the pita bread and assemble the veggies and turkey breast.  Fold pita in half and wrap pita sandwich in parchment paper.  

Southwest Grilled Cheese Sandwich

Makes 2 sandwiches

• 3 TBS butter, divided
• 3 TBS mayonnaise
• 2 tsp chipotle chiles in adobo sauce, finely chopped (or 1/4 tsp chipotle chili powder)
• 2 TBS fresh cilantro, coarsely chopped
• 4 slices sourdough bread
• 4 oz shredded or very thinly sliced sharp cheddar cheese
• Fresh chopped grape tomatoes

In a small bowl, melt 2 tbs butter. In a separate bowl, whisk mayonnaise, chipotle chilies in adobo sauce and cilantro. Set aside.

Spread the remaining 2 tablespoons of butter on one side of each of the 4 slices of bread. Place slices, buttered side down, on a clean work surface. Spread the cilantro-mayo mixture evenly over the 4 slices of bread. Pile shredded cheese evenly over two slices of bread. Top with tomatoes. Place the second slice of bread, buttered side up, on each, creating two sandwiches.

Place sandwiches in a large preheated skillet. Cook 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Flip the sandwiches with a spatula, pressing lightly to flatten.

Cook 1 to 2 minutes or until the undersides are golden brown and the cheese is completely melted. Eat immediately.

Grilled Ham and Cheese Sammie

Grilled Salmon Sandwich

• 1 lb salmon fillet, skinned and cut into 4 portions
• 2 tsp. blackening or Cajun seasoning
• 1 small avocado
• 2 Tb mayonnaise
• 4 crusty rolls
• 1 cup arugula
• 2 plump tomatoes, thinly sliced
• ½ cup red onion, thinly sliced

Oil grill rack, preheat grill to high.

Rub seasoning on both sides of salmon.

Grill until until cooked through, about 3 to 4 minutes per side.

Mash together avocado and mayonnaise in a small bowl.

Spread the avocado mixture on the bottom half of each roll.

Top with the salmon, arugula, tomato and onion

South of the Border Sandwich

• 8 sandwich rolls split open or 1 loaf French bread
• ½ cup olives chopped
• ½ tsp chili powder
• ½ tsp cumin
• ¼ tsp salt
• ½ cup mayonnaise
• 1/3-cup sour cram
• 1/3 cup green onions, chopped
• ¾ to 1lb cooked turkey thinly sliced
• 2 medium tomatoes thinly sliced
• 2 ripe avocados sliced
• ¾ cup cheddar cheese shredded
• ¾ cup pepper jack or Monterey jack cheese, shredded

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 Tb of this mixture. Add mayonnaise, sour cream and green onion to the remaining olive mixture. Place bread on an ungreased backing sheet and spread 1Tb of the mayonnaise mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another Tb of mayonnaise mixture. Top with sliced avocado and cheese. Sprinkle with reserved 2 Tb of olive mixture.

Bake @ 350 for 15 minutes or until heated through. Makes 8 to 10 servings.