Italiano Tofu Sandwich

Tofu has a bad rap in some peoples mind, so please keep an open mind and try this baby. I remember my Stud Muffin saying to me, "Don't you ever serve me tofu again." Well, years went by and I was intrigued to try it again. Oh how I just love a challenge. It's the mushy texture and the zero flavor that turn off most people. Folks seem to love it or hate it. But I'm here to tell you there is still hope and to give it one more try my way. I quickly found out that the flavored and baked tofu has great potential. So I made my version of an Italian inspired tofu sandwich. Voila!  When I told my hubby that I was making this sandwich for the food blog and it would be for his lunch tomorrow he was happy and he said "I love that sandwich." I hope you love it too.
Enjoy!

Italiano Tofu Sandwich

• 4 slices of Kalamata Olive Bread
• 1 package of Baked flavored Tofu 6 oz., (savory) or flavor of your choice
• 2 slices of Sargento reduced fat Provolone 
• 1 jar 6 1/2 oz. Goya, Fancy Pimientos
• Sweet or Red onion, sliced very thin
• Sprouts of your choice
• Balsamic Salad dressing, I used Ken's light options
• Fresh Basil

You will only need 4 slices of the bread, so you may freeze or refrigerate the rest for later use. Prepare sandwiches ingredients in order:

1. Open tofu and slice, evenly cutting both pieces into half lengthwise (reducing the thickness of it). Layer 2 tofu slices per sandwich onto bottom slice of bread.
2. Then place 1 slice of provolone on top of tofu, reserving the rest of cheese for later use.
3. Open jar of pimientos and carefully pull out of jar with out breaking up, pat dry with a paper towel, then cover top of tofu with a single layer of pimento. You probably will not use all of it, refrigerate unused pimientos for later use.
4. Layer two thin slices of onion on top of pimentos. 
5. Then add sprouts to cover generously and drizzle them with salad dressing.
6. Add freshly ground black pepper and sea salt to taste. 
7. Cover up sprouts with fresh Basil leaves (stems removed), this will take the place of lettuce. Place second slice of bread on top and cut into half, serve immediately. Serves 2.
   

You may make this the night before for your lunch the next day. Just wrap up in plastic wrap and refrigerate.

Bruschetta Chicken Sandwich

I found this lovely sandwich at the Red Robin Restaurants and quickly became addicted to it. I love those big fat french fries that they serve with the sandwich too, but my waistline does not. So since I have zero will power when those fries are in front of me, I thought maybe I should try to make this one at home. Well I'm happy to say I nailed it on the first try! I just love when that happens. I made it a little healthier by using lower fat cheese and mayo. My mouth is watering just thinking about how good this sandwich is. So maybe you too will become a Bruschetta Chicken Sandwich addict like me. Get your fix here.

Bruschetta Chicken Sandwich

• 4 boneless skinless chicken breasts
• 4 Ciabatta rolls
• 4 slices provolone cheese
• 2 roma tomatoes, diced
• ½ small red onion, diced
• fresh basil, chopped
• ½ cup, plus 5 Tbsp. mayonnaisse
• 1 Tbsp. Balsamic vinegar
• 1 pkg. Knorr Pesto Sauce mix 
• 1 large garlic clove, peeled

The night before or early in the day mix together the Pesto sauce mix with ½ cup of the mayo. Mix together well with a whisk and cover, then refrigerate. Do the same with the 1 Tbsp. of the Balsamic vinegar and 5 Tbsp. of Mayonaisse but place Balsamic mayo into a small ziploc bag and refrigerate. This will make your Pesto Mayonaisse and Balsamic Mayonaisse.

I like to cook our chicken on our gas grill for about 7 minutes on each side over a high heat or until no longer pink in center.  You may also bake in oven for 350 degrees for about 30 minutes or until no longer pink in center. The last minute or two add a provolone slice and let it melt over chicken.

Meanwhile, while chicken is cooking, make the tomato garnish. Add to a small bowl the chopped romas, diced red onion and freshly chopped basil to taste.

About the last 3-4 minutes of grilling the chicken is when you will want to toast the inside of the rolls for about 3-4 minutes. If you are cooking inside broil for about 4 minutes when chicken is done baking. When rolls are toasted remove from and rub garlic back and forth into toasted sides of roll to add garlic flavor.

Prepare sandwiches by spreading Pesto mayo on the toasted sides of the rolls, then add chicken breast. Cut a small corner off of the ziploc bag and squeeze the balsamic mayo back and forth over top in a zig zag motion. Evenly divide the tomato mixture over the top of the other half of the roll and serve open faced.

I used Sargento's reduced fat cheese slices and Hellman's light mayonaisse.

Muffaletta

Muffaletta is a famous sandwich invented by Italian immigrants back in the early 1900's. It was a

popular sandwich in New Orleans and still is popular today. This delicious, sturdy sandwich is made with round Italian bread, cold cuts, Italian cheese with an olive spread. I just love this sandwich and it is a great make ahead meal. It serves 6 portions! 

• 1 round loaf of Italian bread (about 8-10 inches in diameter)
• 4-6 oz. each of the following lunchmeats: salami, ham, bologna, prosciutto
• 6 oz. provolone cheese
• 1 small sweet onion sliced very thin
• pepperoncini peppers in jar sliced and drained
• freshly ground black pepper
• extra virgin olive oil
• dried oregano
• olive brushetta in jar or olive tapenade

*** Read below for my healthier and time saving tips.

1) Cut bread in half crosswise leaving 2/3 on the top. Spread ½ to ¾ cup olive mixture on bottom half. Then layer evenly with lunchmeat and provolone cheese. Spread onion over top, then pepperoncini's, covering completely. Cover generously with black pepper and oregano.

2) On bread top brush with olive oil until an even layer covers the inside of the top of bread. You may brush on with a pastry brush. Place top of loaf over sandwich and cover with foil.

3) Then place sandwich in a pan and cover it with a cast iron skillet with some heavy cans on top. You will need weight to flatten sandwich down and flavors will meld overnight. Refrigerate overnight.

May be kept for 2 days before eating. When ready to serve slice in half then cut each half into thirds. This will give you 6 pie shaped servings. Mmmm!! Enjoy!!

***Healthier version: I like to scoop out extra bread from top piece leaving a concave shell. To cut back on the fat in the lunchmeat I have used a variety pack of butterball turkey lunchmeats (turkey ham, white turkey, bologna, and turkey salami), and low fat provolone as well.

*** For a time saver I used brushetta olive mix bought in the ethnic isle. Your preference as to whether or not you want black or green olives. Or you can use olive tapanade in the refrigerated section of most stores. This is a great make in advance meal that will be sure to create a buzz. Yummy!