Ingredients

• 2 small green and/or red sweet peppers, cut into thin strips
• 1 small red onion, cut into thin 1-inch-long strips
• 2 teaspoons olive oil or cooking oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons snipped fresh cilantro
• 1/3 cup fat-free cream cheese (tub style)
• 5 6- to 7-inch flour tortillas
• Salsa (optional)

Directions

In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F. oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

Ingredients

• 1 round loaf of crusty bread (about 8 inches in diameter)
• 5 tablespoons olive oil
• 1/2 pound feta
• 1 large tomato
• 2 teaspoons finely chopped fresh oregano leaves
• Freshly ground black pepper

Directions

Cut 4 (1/2-inch-thick) slices from middle of loaf and brush both sides of each slice with some oil.

Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.

Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper and salt.

In a 12-inch nonstick skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

Serves 2.

Source: Gourmet, July 1999

Ingredients

• 12 ounces small tomatoes, cored, halved, thinly sliced
• 6 cups small spinach leaves, stems trimmed
• 1 1/2 cups thinly sliced English hothouse cucumber
• 1 cup crumbled feta cheese (about 4 ounces)
• 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
• 16 large fresh basil leaves, thinly sliced
• 1/4 cup olive oil
• 5 teaspoons fresh lemon juice
• 1 large garlic clove, minced
• 4 5- to 6-inch-diameter pita bread rounds, toasted

Directions

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.

Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.

Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

Ingredients

• 2 slices sourdough bread (1/2 inch thick)
• 1 Tbsp MIRACLE WHIP dressing
• 6 slices OSCAR MAYAR Deli Style Shaved Smoked or Brown Sugar Ham
• 2 tomato slices
• 1 KRAFT Single

Directions

Spread bread slices with dressing. Top 1 of the bread slices with ham, tomatoes, Singles and remaining bread slice.

Cook in skillet or on griddle sprayed with cooking spray on medium heat (350F) for 5 minutes on each side or until lightly browned on both sides.

Source: Kraft Foods

Ingredients

• 1 cup crumbled Stilton cheese
• 2 tablespoons mayonnaise
• 1 tablespoon prepared horseradish
• 8 3×5-inch sourdough bread slices
• 1 pound thinly sliced roast beef
• 1/2 red onion, thinly sliced
• 1 bunch arugula, stems trimmed
• 2 tablespoons (1/4 stick) butter

Directions

Mash first 3 ingredients in small bowl until almost smooth.

Place bread on work surface and spread mixture on 1 side of each slice.

Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper.

Top with remaining bread, cheese side down. Melt butter in heavy large skillet over medium-high heat.

Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.

Serves 4.

Source: Bon Appetit, May 1993