How to Use Sandwiches as a Main Course

Sometimes we are in a hurry or it is just too hot to cook. And sometimes, let's face it, we are just too tired to cook. Never fear; sandwiches to the rescue. I'm not talking bologna between two pieces of bread. I'm talking Tuna Salad Pita Pockets which give you tuna, veggies, cheese, and grains all in one handful. The Ham Salad atSandwiches have meat, eggs, and relish. With either sandwich, serve some fresh veggies and or fruit. You will not be cheing your family, they will be getting a decent meal.

TUNA SALAD PITA POCKETS

1 can (9-oz) water-packed tuna, rinsed, drained, flaked

1 cup chopped peeled cucumber

1/4 cup part-skim ricotta cheese

2 tbsp reduced-fat mayonnaise

2 tbsp red wine vinegar

2 tbsp chopped green onion

1 tbsp sweet pickle relish

2 cloves garlic, finely chopped

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup alfalfa sprouts

2 whole wheat pita breads, cut in half crosswise

In a medium bowl, combine the tuna, cucumber, cheese, mayonnaise, vinegar, onions, relish, garlic, salt and pepper. Blend the mixture well. Divide the alfalfa sprouts evenly among the pita bread halves. Spoon tuna mixture evenly into the pita halves over the sprouts.

Serves 4 at 209 calories, 22 g carbs, 22 g protein per serving making them a perfect sandwich for diabetics as the carbs and proteins are equal.


HAM SALAD SANDWICHES

1 lb lean ham, finely chopped or minced

4 hard boiled eggs

1/2 cup sweet pickle relish

1 1/2 cups lite mayonnaise

Chop boiled eggs into small pieces and add to ham. Using a large rubber-type spatula, mix in relish. Add mayonnaise and mix well. Refrigerate until ready to serve. Serve on whole-wheat bread or toast, if desired.

Note: This makes an excellent sandwich spread made with bologna in place of the ham.

Enjoy!

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