Grilled Radicchio, Fennel, and Goat Cheese Panini
Serves 4 / Sweet, sour, salty, and bitter come together gloriously in this delicious treat. If you don’t own a panini press, don’t worry — you can achieve excellent results with a stovetop grill, although you will need to flip the sandwiches to grill both sides. In a pinch, you can even prepare panini in a pan just as you would plain old grilled cheese, but there will be nothing “plain” or “old” about it! Prep tip: Roasted peppers from a jar save time and work perfectly.
View our Grilled Radicchio, Fennel, and Goat Cheese Panini recipe here.
Tandoori Chicken Sandwich
Serves 4 / As exotic as this sounds (and tastes), it’s really quite easy to make, and the two spice mixtures are widely available. Prep tips: If you have time, marinate the chicken overnight. Chicken thighs offer the best results, but lower-fat breasts will also work; just cut three or four deep diagonal grooves in them first to allow the marinade to seep in. Serving tip: You can also make this as a wrap, using a whole-wheat tortilla.
View our Tandoori Chicken Sandwich recipe here.
Grilled Vegetable Pita Pockets
Serves 4 / Blending mixed grilled vegetables with a tangy miso dressing creates a high-fiber, satisfying sandwich. Flaxseed oil provides a healthy dose of omega-3 fats. Prep tip: Not vegan? Add some crumbled feta cheese for extra richness and protein.
View our Grilled Vegetable Pita Pockets recipe here.
