Page 20 - Florida Sentinel 8-30-19

Recipes
Upgrade your lunch! We’re swapping traditional calorie-bomb sandwiches in favor of healthier options that pile on the vegetables, layer on lighter spreads, and feature whole grains to refresh you and raise your energy levels so you can power through your day.
TUNA, AVOCADO, AND PICKLED ONION SANDWICH
Ingredients:
• 1/2 cup mayonnaise
• 1/2 teaspoon ground curry • 1/2 teaspoon honey
• Dash ground ginger
• 3 green onions, sliced
Directions:
• 6 hard-boiled large eggs, coarsely chopped
• 6 slices whole wheat bread
• Tomatoslicesandcrackedpep- per, optional
1) Bring onion, vinegar, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Remove pan from heat; let stand 5 minutes. Drain.
2) Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pep- per. Top evenly with tuna, onions, parsley, almonds, and olives. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 tea- spoon pepper.
1) Heat a nonstick skillet over medium heat. Add oil to pan. Arrange 4 bread slices in pan. Layer cheese, prosciutto, and chicken over slices.
2) Combine sour cream and mustard in a bowl; spread over remaining 4 slices. Top sandwiches in pan with bread slices, sour cream side down.
3) Cook 3 minutes. Turn over; cook 2 to 3 minutes. Transfer to a cutting board. Spread butter evenly over tops of sandwiches; sprinkle evenly with thyme.
1) Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
CHICKEN CORDON BLEU GRILLED CHEESE SANDWICHES
Ingredients:
• 3/4 cup thinly sliced red onion
• 2/3 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 2ripepeeledavocados,sliced • 4 (1 1/2-oz.) whole-wheat sourdough bread slices, toasted • 1/2 teaspoon kosher salt, di- vided
Directions:
• 1/2 teaspoon black pepper, divided
• 1 (4-oz.) can albacore tuna in water, drained
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped roasted unsalted almonds
• 2tablespoonschoppedpitted Castelvetrano olives
Ingredients:
• 1 1/2 teaspoons olive oil
• 8 (1-ounce) slices multigrain country bread
• 11/3cupsshreddedskinless, boneless rotisserie chicken breast
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)
Directions:
• 2 ounces very thinly sliced prosciutto
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon Dijon mustard
• 2 teaspoons unsalted butter, softened
• 1 teaspoon fresh thyme leaves
TURKEY AND SWISS WRAP WITH CARROT SALAD
Ingredients:
For Wrap:
• 1 whole-grain flatbread (such as Flatout)
• 1 teaspoon Dijon mustard
• 1 ounce sliced lower-sodium oven-roasted turkey
• 1/3 ounce thinly sliced Swiss cheese (about 2 slices; such as Sargento)
Directions:
• 1/4 cup baby spinach leaves
• 1/2 cup chopped red bell pep- per
For Carrot salad:
• 1/3 cup grated peeled carrot
• 1/2teaspoonmincedfreshtar- ragon
• 1/2 teaspoon white wine vine- gar
• 1/4 teaspoon sugar
CURRIED EGG SALAD SANDWICHES
1) To prepare the dilly Dijon spread, combine first 6 ingredients in a bowl, stirring with a whisk. To pre- pare the wrap, spread half of Dijon spread over flatbread. Top with turkey, cheese, and spinach.
2) Arrange bell pepper on wrap. Starting with the short edge, roll up flatbread. Cut in half diagonally.
3) To prepare carrot salad, combine carrot, tarragon, vinegar, and sugar in a small bowl; serve with wrap.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 30, 2019