Recipe: Meaty Pizza-Dillas

This crispy treat combines Italian flavors with Mexican-style cooking.  Best of both worlds?  Taste it and see!

Ingredients:
1 oz. reduced-sodium ham, diced

15 slices mini turkey pepperoni

1 oz. mozzarella cheese, shredded

2 T prepared pasta sauce

2 10-inch whole wheat or herb tortillas

Directions:

Heat a large, dry skillet over medium heat.  If you have one, use a cast-iron skillet.  Place one of the tortillas in it.  Top with sauce (don't spread it all the way to the edges), then the cheese and meat.  If desired, you can swap or add other pizza toppings.  Top with second tortilla.  Allow the cheese to melt and the tortilla to crisp slightly, about 5-7 minutes.  Carefully flip the tortilla with a large spatula and allow the other side to crisp, about 4-5 minutes.  Remove from skillet and, once cooled slightly, cut into wedges.  Serve with additional pasta sauce for dipping.  Makes 1 meal portion or 2-3 appetizer portions.

(If you like, before you close the sandwich, you can sprinkle in some fresh or dried oregano or basil.)

Recipe: Chicken Cordon Bleu Plate Special

What's tastier than a French-inspired meal?  One that you can whip up in 20 minutes and that fits nicely on a bun, thank you very much!

Ingredients:

2 chicken breast halves
2 T butter (not margarine)
1/2 c. flour
4-6 thin slices deli-style ham
2 thin slices Swiss cheese
1 T Dijon mustard (if desired)
2 whole-grain hoagie rolls 

Directions:

Preheat oven to 450 degrees.  Heat the butter in a large skillet over medium heat.  Lightly pound chicken breasts to flatten.  Dredge the pieces in the flour.  Once the butter has melted, gently place the meat in the pan to cook.  Turn only once, after about 5 minutes.  Cook until heated through, about 8-9 minutes.  Once the chicken is fully cooked, remove from skillet and drain on paper towel.  Split open the hoagie rolls and place the chicken inside.  Top with the ham and Swiss cheese.  Broil until the cheese melts, about 3-4 minutes.  Spread mustard on top of cheese, if using.  Makes 2 sandwiches.

Recipe: WWII Waffle-wiches

Okay, so this isn't exactly the Battle of the Bulge, but it does combine Belgians and Italians in a big, beautiful breakfast symphony. Enjoy!

Ingredients:

1 c. prepared waffle batter (store-bought or homemade; it doesn't matter)
8 eggs
1 lb. sweet sopressata or genoa salami, thinly sliced
8 slices provelone or mozzarella cheese
cooking spray
black pepper, to taste

Directions:

Preheat waffle iron to desired temperature (I like mine very light).  In the meantime, heat a medium-sized skillet over medium-high heat.  Separate the meat into individual slices and fry each until almost crispy.  Drain on paper towels; set aside.  Pour the batter onto the hot iron, leaving the center dry (the waffle mix will expand and fill it in as it cooks).  Cook according to the iron's directions.  You should have enough mix for 4 waffles.  When the waffles are done, separate them into 16 quarters; set aside.  Do not cover them or they will get soggy.  Wipe the skillet clean, then cook the eggs as desired (over medium work well for these sandwiches).  Flip the eggs, then top with cheese.  Cover skillet with lid until cheese melts, then assemble the sandwiches.  Sprinkle with black pepper, then top with waffle quarters.  Makes 8 sandwiches.

Note: for a heartier breakfast, you can serve the sandwiches as waffle halves.  This recipe will then make 4 very mighty sandwiches.