What’s on top?

To top each pizza, use about 3 to 4 Tbsp. sauce or spread, 1½ to 1¾ cups toppings total, and 1 to 1¼ cups cheese.

Chicken Alfredo

Spread purchased Alfredo sauce on crust. Top with chopped cooked chicken, chopped baby spinach, crumbled crisp-cooked bacon, and chopped cooked artichoke hearts. Sprinkle with mozzarella and Parmesan cheeses.

Barbecue Chicken

Spread barbecue sauce on crust. Top with chopped cooked chicken, sliced red onion, crumbled crisp-cooked bacon, and chopped tomato. Sprinkle with cheddar and mozzarella cheese blend.

Philly Cheesesteak

Mix 8 oz. softened cream cheese and 3 Tbsp. prepared horseradish; spread on crust. Top with chopped deli-style sliced roast beef, sweet pepper strips, chopped onion, and Monterey Jack cheese.

Supreme

Spread crust with pizza sauce. Top with cooked pork or Italian sausage, sliced pepperoni, sliced mushrooms, sweet pepper and onion strips, black olives, pickled pepperoncini peppers, and Fontina, mozzarella, or Asiago cheese.

Breakfast

Before baking, sprinkle crust with cheddar or mozzarella; bake 5 minutes. Top with scrambled eggs, cooked sausage, sautéed mushrooms and sweet pepper, and additional cheese. Bake 2 minutes.

Taco

Spread crust with salsa. Top with cooked ground beef mixed with additional salsa and/or taco seasoning mix. Sprinkle with cheddar cheese. Top baked pizza with shredded lettuce, sliced black olives, and crushed tortilla chips.

cooking class

For the chewiest, crispiest crust, two things are key: a hot oven and a hot baking stone. If you don’t have a stone in your kitchen, preheat a baking sheet and dust it lightly with cornmeal.

stone = crispy

Baking stones get really hot—the secret to a crispy outer crust that’s chewy in the middle. Place the stone in the oven while it preheats and be careful when transferring the pizza to the stone.

Yeast may seem like a finicky ingredient—after all, it’s alive! But if you use a thermometer, your water will be the perfect temp to activate the yeast without scorching it. The success of your crust relies on your yeast’s happiness.

To get your dough uniformly mixed, you’re going to have to get your hands a little sticky. Once most of the dough has come together through stirring, use your hands to form a ball and start kneading.

Generously dust a baking sheet with cornmeal. Gently transfer one dough circle to the sheet. If you have enough cornmeal on the sheet, the dough will easily transfer onto the hot stone.

Because the stone will be very hot, use the baking sheet to shimmy and shake the topped pizza dough onto the stone, gently pulling the baking sheet back toward you as the pizza settles on the stone.

Homemade Pizza

hands-on time 20 minutes

rise 2 hours

rest 10 minutes

bake 7 minutes at 500°F

• 5 cups bread flour
• 1 Tbsp. sugar
• 1½ tsp. salt
• 1 tsp. active dry yeast
• 1¾ cups warm water (120°F to 130°F)
• 2 Tbsp. olive oil
• Cornmeal

1. In an extra-large bowl stir together flour, sugar, salt, and yeast. Stir in water and oil until combined and all the flour is moistened.

2. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (3 to 4 minutes). Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise at room temperature until double in size (2 hours).

3. Remove dough from bowl (do not punch down). Divide dough into four portions. Gently shape each portion into a ball. Cover; let rest 10 minutes.

4. Preheat oven to 500°F. Place a pizza stone, if using, in the oven while it preheats. On a lightly floured surface roll or stretch each dough portion into a 10- to 11-inch circle. Transfer dough circle to a baking sheet that has been sprinkled generously with cornmeal. Add desired toppings (opposite).

5. Gently slide one pizza at a time to the heated pizza stone, place the baking sheet in the oven. Bake about 7 minutes for pizza stone or about 10 minutes for the baking sheet, or until crust is golden.

Makes 8 servings (½ crust each).

to make ahead Prepare as directed through Step 2, cover with plastic wrap coated with nonstick cooking spray, and chill up to 24 hours. Let dough stand at room temperature 30 minutes before rolling. To freeze dough, prepare as directed through Step 2, wrap in plastic wrap, place in airtight containers, and freeze up to 3 months. Thaw in refrigerator before using. Let dough portions stand at room temperature 30 minutes before rolling.

each ½ crust 363 cal., 5 g fat (1 g sat. fat), 0 mg chol., 440 mg sodium, 67 g carb., 2 g fiber, 2 g sugars, 11 g pro.

BREAD FLOUR has a higher protein content than all-purpose flour, so it will give your crust a tuggy, chewy texture. If you don’t have it in your pantry, use all-purpose flour.

Easy Flatbread

hands-on time 15 minutes

rise 45 minutes

bake 15 minutes at 450°F

• Olive oil or nonstick cooking spray
• 2 cups all-purpose flour
• 1 pkg. active dry yeast
• 1 tsp. sugar
• ½ tsp. kosher salt
• 1 Tbsp. olive oil
• ⅔ cup warm water (120°F to 130°F)
• Cornmeal

1. Coat a medium bowl with oil. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

2. Preheat oven to 450°F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12×8-inch rectangle or oval. Place dough on prepared baking sheet. Lightly brush with olive oil. Add desired toppings as directed. If desired, drizzle with additional olive oil and sprinkle with salt.

3. Bake about 15 minutes or until crust is golden.

Makes 6 servings (1 square each).

each serving 211 cal., 3 g fat (0 g sat. fat), 0 mg chol., 96 mg sodium, 40 g carb., 2 g fiber, 1 g sugars, 5 g pro.

Greek

Spread artichoke tapenade over flatbread. Sprinkle with Fontina cheese and top with halved grape or cherry tomatoes, halved pitted olives, and chopped red onion. Bake as directed. Sprinkle with snipped fresh parsley.

Prosciutto and Arugula

Spread dried-tomato pesto over flatbread. Top with crisp-cooked prosciutto (cut into bite-size pieces) and sprinkle with shredded provolone cheese. Bake as directed. Top with fresh arugula and a squeeze of fresh lemon juice.

quick tip

Save time by using purchased flatbread. (Bonus: It comes in assorted flavors such as herbed and tomato.) If using a purchased flatbread, reduce the baking time to 5 minutes after adding the toppings.

Margherita

Top flatbread with halved grape tomatoes, halved small fresh mozzarella balls, and minced fresh garlic. Bake as directed. Top with torn fresh basil.

Chicken Caesar

Mix equal amounts Caesar dressing and sour cream; spread over flatbread. Top with shredded cooked chicken and shredded mozzarella. Bake as directed. Top with lettuce, cherry tomatoes, Parmesan, and crumbled cooked bacon.

make a calzone

Start with one recipe Easy Flatbread dough (opposite), half a recipe Homemade Pizza dough (see recipe), or 1 lb. thawed purchased frozen pizza dough for the crust. Let dough stand at room temperature 15 minutes.

Meanwhile, preheat oven to 375°F and line a large baking sheet with parchment paper or foil. Divide the dough into thirds. On a lightly floured surface roll each portion into an 8-inch circle.

Using toppings for the Easy Flatbread or Homemade Pizza (see recipe) as a guide, spoon ¾ cup meat and/or vegetables and ¼ cup shredded cheese onto half of each round.

Mix together 1 egg and 1 Tbsp. water and brush over edges of circles. Fold dough over filling and crimp edges to seal. Cut a few slits in the tops to allow steam to escape.

Place calzones on the prepared baking sheet and brush with remaining egg mixture. Bake 30 to 35 minutes or until golden. Cool slightly on baking sheets before serving with warm marinara sauce and Parmesan cheese.

Deep-Dish Pizza

hands-on time 40 minutes

rise 1 hour 20 minutes

stand 10 minutes

bake 55 minutes at 400°F

cool 10 minutes

• Olive oil or vegetable oil
• Cornmeal
• 1 cup warm water (120°F to 130°F)
• 1 pkg. active dry yeast
• 2¾ to 3¼ cups all-purpose flour
• ⅓ cup vegetable oil
• ½ tsp. salt
• 6 oz. bulk sweet Italian sausage
• 1 14.5-oz. can diced tomatoes, drained
• 1 Tbsp. chopped fresh oregano
• 1 Tbsp. chopped fresh basil
• 12 oz. sliced mozzarella cheese
• ¼ cup grated Parmesan cheese

1. Brush a 10×2-inch round cake pan or 10-inch springform pan with oil. Sprinkle bottom of pan with cornmeal. In a large bowl combine warm water and yeast, stirring to dissolve yeast. Let stand 5 minutes. Stir in 2½ cups of the flour, ⅓ cup oil, and salt.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (50 to 60 minutes). Punch dough down. Cover; let rest 5 minutes.

3. Place dough in prepared pan. Using oiled hands, press over bottom and 1½ inches up sides of pan. Cover; let rise in a warm place until double (30 to 35 minutes).

4. Preheat oven to 400°F. For filling, in an 8-inch skillet cook sausage until browned; drain fat. Using paper towels, pat sausage and wipe out skillet. Stir in tomatoes, oregano, and basil. Cook and stir until heated through.

5. Arrange half of mozzarella over dough. Spoon filling over cheese; top with remaining mozzarella and the Parmesan cheese.

6. Bake 55 to 60 minutes or until edge of crust is crisp and golden brown and filling is heated through. If necessary, cover crust loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack 10 minutes. (If using a springform pan, remove the pan ring.) If desired, sprinkle with additional Parmesan cheese and basil. Cut into wedges.

Makes 6 servings (1 wedge each).

13×9-inch pan pizza Prepare as directed through Step 3, except on a floured surface roll dough to a 14×10-inch rectangle. Brush oil on bottom and sides of a 13×9-inch baking pan. Sprinkle bottom of pan with cornmeal. Place dough in pan, pressing ½ inch up sides. Cover; let rise in a warm place until nearly double in size (30 to 35 minutes). Prepare filling and assemble as directed in Steps 4 and 5. Continue as directed, except reduce baking time to 25 to 30 minutes.

each serving 646 cal., 35 g fat (12 g sat. fat), 51 mg chol., 956 mg sodium, 55 g carb., 3 g fiber, 2 g sugars, 26 g pro.

Hot Ham and Cheese Sliders

hands-on time 30 minutes

bake 25 minutes at 350°F

• 12 Hawaiian sweet rolls, split
• 12 oz. deli-style thinly sliced Black Forest ham
• 6 oz. thinly sliced white cheddar cheese
• 1 5.2-oz. container semisoft cheese with garlic and fine herbs
• 6 Tbsp. butter, melted
• 2 tsp. finely chopped shallot
• 1 Tbsp. chopped fresh parsley
• 1 tsp. Dijon mustard
• 1 clove garlic, minced

1. Preheat oven to 350°F. Arrange bottoms of rolls in a 13×9-inch baking pan or 3-qt. rectangular baking dish. Layer ham and cheddar cheese on rolls in pan. Spread cut sides of roll tops with semisoft cheese and place on cheddar layer. For drizzle, in a bowl combine remaining ingredients and spoon over sandwiches.

2. Cover pan with foil. Bake 15 minutes. Remove foil; bake 10 to 15 minutes more or until cheese is melted and roll tops are light brown.

Makes 12 sliders.

each slider 298 cal., 19 fat (12 g sat. fat), 72 mg chol., 614 mg sodium, 20 g carb., 1 g fiber, 8 g sugars, 13 g pro.

Roast Beef Sliders

Prepare as directed, except use 3-inch sourdough rolls. Layer roll bottoms with 12 oz. deli-style roast beef and 1½ cups chopped pickled mixed vegetables. Top with 6 oz. thinly sliced provolone cheese. Spread cut sides of roll tops with one 8-oz. tub cream cheese spread with garden vegetables. For drizzle, combine ¼ cup olive oil; 2 cloves garlic, minced; 1 tsp. dried Italian seasoning, crushed; and ½ tsp. crushed red pepper. Bake as directed.

Barbecue Chicken Sliders

Prepare as directed, except use 3-inch sandwich rolls. Cook 1½ lb. skinless, boneless chicken breast; shred. In a bowl combine chicken; 1 cup chopped pineapple, well drained; ⅔ cup barbecue sauce; and ¼ cup chopped pickled jalapeño peppers; spoon onto roll bottoms. Top with 1½ cups shredded Monterey Jack cheese. For drizzle, combine 6 Tbsp. melted butter, 2 Tbsp. honey, 1 Tbsp. Worcestershire sauce, and ½ tsp. black pepper. Bake as directed.

what is Niçoise Salad? this specialty from Nice, France, is a layered salad with green beans, tuna, tomatoes, olives, and hard-boiled eggs. We turned the classic into a to-go lunch by packing the ingredients into soft, fluffy pita bread.

parsley gremolata vinaigrette

In a screw-top jar combine ¼ cup white wine vinegar; ¼ cup olive oil; 2 Tbsp. chopped fresh parsley; 2 tsp. Dijon mustard; 2 cloves garlic, minced; ½ tsp. lemon zest; ¼ tsp. salt; and ¼ tsp. cracked black pepper. Cover and shake well to combine.

Niçoise Salad Sandwiches

start to finish 20 minutes

• ½ cup fresh thin green beans, trimmed
• 4 leaves butterhead (Boston or Bibb) lettuce
• 4 whole wheat or plain pita bread rounds
• 2 5-oz. cans solid light tuna packed in oil, drained
• 1 medium tomato, thinly sliced
• ½ of a medium red onion, thinly sliced
• 2 Hard-Boiled Eggs (see recipe), sliced (optional)
• 1 recipe Parsley Gremolata Vinaigrette or purchased Greek vinaigrette

1. Steam green beans or cook in boiling water 4 to 5 minutes or just until crisp-tender. Plunge into ice water; drain.

2. Place a lettuce leaf on each pita round. Arrange green beans on lettuce. Top with tuna, tomato, onion, and, if desired, egg slices. Drizzle with Parsley Gremolata Vinaigrette. Fold over to serve.

Makes 4 sandwiches.

to Make ahead Prepare as directed, except place vinaigrette in a container with a tight-fitting lid. Wrap sandwiches in plastic wrap. Refrigerate dressing and sandwiches up to 24 hours. To serve, drizzle vinaigrette over filling.

each sandwich 411 cal., 19 g fat (3 g sat. fat), 9 mg chol., 752 mg sodium, 40 g carb., 5 g fiber, 4 g sugars, 22 g pro.

Chicken Cobb Wraps

make-ahead wraps

For lunch tomorrow, make your wrap up to 24 hours ahead of time. Wrap each sandwich tightly with plastic wrap and refrigerate until you’re ready to tote.

Chicken Cobb Wraps

start to finish 30 minutes

• 1 recipe Green Onion Aïoli
• 4 10-inch spinach-flavor flour tortillas
• 2 cups shredded deli-roasted chicken
• 2 cups shredded leaf lettuce
• 8 strips bacon, crisp-cooked
• 2 Hard-Boiled Eggs (see recipe), sliced
• 1 avocado, halved, seeded, peeled, and sliced
• ¾ cup quartered grape tomatoes
• ½ cup crumbled blue cheese (2 oz.)

1. Spread 2 Tbsp. of the Green Onion Aïoli over each tortilla to within ½ inch of edges. On bottom halves of tortillas layer chicken, lettuce, bacon, eggs, avocado, tomatoes, and blue cheese. Fold in sides of tortillas to enclose filling and roll up. Cut each in half. Serve with remaining aïoli for dipping.

Makes 8 servings (½ wrap each).

each serving 475 cal., 35 g fat (8 g sat. fat), 112 mg chol., 792 mg sodium, 22 g carb., 3 g fiber, 2 g sugars, 20 g pro.

green onion aïoli

In a small bowl stir together 1 cup mayonnaise, 6 Tbsp. chopped green onions; 4 tsp. lemon juice; 2 cloves garlic, minced; and ½ tsp. cracked black pepper.

Santa Fe Turkey Wraps

Santa Fe Turkey Wraps

start to finish 25 minutes

• ½ cup cream cheese spread with jalapeño
• 4 10-inch tomato-flavor flour tortillas
• ¾ cup frozen roasted or whole kernel corn, thawed
• 3 cups chopped cooked turkey breast
• 1 avocado, halved, seeded, peeled, and sliced
• ½ of a medium red onion, thinly sliced
• 2 roma tomatoes, halved lengthwise and thinly sliced
• 3 cups shredded romaine lettuce
• Lime wedges (optional)
• Southwest chipotle-flavor or plain ranch salad dressing

1. Spread cream cheese on tortillas to within ½ inch of edges. On bottom halves of tortillas layer corn, turkey, avocado, onion, tomatoes, and lettuce. If desired, squeeze a lime wedge over each. Fold in sides of tortillas to enclose filling and roll up. Cut each in half. Serve with dressing.

Makes 8 servings (½ wrap each).

each serving 395 cal., 24 g fat (5 g sat. fat), 57 mg chol., 580 mg sodium, 26 g carb., 5 g fiber, 5 g sugars, 21 g pro.

customize it

Pick the ingredients to create a recipe that’s all your own.

Burritos

hands-on time 40 minutes

bake 15 minutes at 350°F

• 4 to 6 cups FILLINGS
• 1½ cups CHEESE
• 8 10-inch flour or desired-flavor flour tortillas, warmed
• Desired SALSAS

1. Preheat oven to 350°F. Select desired FILLINGS. Sprinkle CHEESE on each tortilla just below center. Spoon ½ to ¾ cup total filling onto each tortilla over cheese. Fold bottom edges of tortillas over filling. Fold in sides and roll up from the bottom.

2. Arrange burritos, seam sides down, on a baking sheet. Bake 15 to 20 minutes or until heated through. Serve with desired SALSAS.

Makes 8 burritos.

WRAP IT RIGHT

Spread the filling on a warmed tortilla so it’s just below the center. Fold bottom of tortilla up and over filling. Fold sides of tortilla in and over filling. Roll up from bottom, completely enclosing filling.

fillings

MEAT FILLINGS

■ Cooked bacon

■ Cooked ground beef

■ Cooked pork sausage or Italian sausage

■ Cooked turkey

■ Scrambled eggs

■ Sliced or shredded cooked beef, chicken, or pork

RICE & BEAN FILLINGS

■ Cooked black beans or pinto beans

■ Cooked white rice

■ Mexican Red Rice (see recipe)

■ Refried beans

FRESH FILLINGS

■ Avocado, sliced

■ Cooked sweet potato cubes or butternut squash cubes

■ Pickled jalapeño pepper slices

■ Red, white, or green onion, sliced and sautéed

■ Sweet peppers, sliced and sautéed

■ Thawed frozen corn kernels or canned yellow hominy, drained

■ Tomato, chopped and seeded

cheese

Choose from shredded cheddar, Mexican-style four-cheese blend, Monterey Jack, or crumbled Cotija or queso fresco.

SALSAS

Corn and Black Bean Salsa

In a bowl combine 1 cup halved or quartered cherry tomatoes; 1 cup canned black beans, rinsed and drained; ¾ cup frozen whole kernel corn, thawed; 2 Tbsp. chopped onion; 1 to 2 Tbsp. chopped fresh cilantro; 1 Tbsp. lime juice; ¼ tsp. salt; and ⅛ tsp. black pepper. Cover; chill at least 2 hours. Store in a covered container in refrigerator up to 3 days.

Makes 3 cups.

Pico de Gallo

Remove ½ tsp. zest and squeeze 1 Tbsp. juice from 1 lime. In a bowl combine zest and juice; 1¾ cups finely chopped tomatoes; 2 Tbsp. finely chopped onion; 1 to 2 small fresh jalapeño peppers, seeded and finely chopped (tip); 2 Tbsp. chopped fresh cilantro; 1 clove garlic, minced; and ¼ tsp. salt. Serve immediately or cover and chill up to 4 hours.

Makes 2 cups.

Avocado Salsa Verde

In a blender combine one 16-oz. jar salsa verde; 1 small ripe avocado, halved, seeded, peeled, and chopped; and 3 Tbsp. chopped fresh cilantro. Cover and blend until smooth. Transfer to a bowl, cover, and chill up to 24 hours.

Makes 2½ cups.

burrito bar

Burritos are a fun setup for casual get-togethers. Prepare two or three meat fillings and offer an assortment of rice, beans, and veggies. Add a couple salsas and one or two cheese options.

make a quesadilla

Sprinkle ½ cup shredded cheese (use cheddar, Chihuahua, Monterey Jack, Colby-Monterey Jack, or Mexican-style four-cheese blend) over half of two 8- to 10-inch flour tortillas.

If you like, add cooked chicken, ham, or sausage; sliced avocado; chopped tomato; and/or thinly sliced jalapeño (tip) or sweet peppers. Fold tortillas in half over cheese and filling. Coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add tortillas to skillet and cook 4 to 6 minutes or until golden brown, turning once.

toasting buns

Toast rolls and hoagie buns in a toaster oven or use your broiler. For the broiler, place rolls, cut sides up, on a baking sheet; broil 4 to 5 inches from heat 1 to 2 minutes or until golden.

Sloppy Joes

start to finish 25 minutes

• 1½ lb. ground beef, pork, turkey, or chicken
• ½ cup chopped green sweet pepper
• ½ cup chopped onion
• 1 8-oz. can tomato sauce
• 2 Tbsp. water
• 2 tsp. chili powder
• 6 hamburger or pretzel buns or kaiser rolls, split and toasted
• Mustard, chopped onion, pickles, and/or sliced pepperoncini peppers

1. In a 10-inch skillet cook first three ingredients (through ½ cup onion) until meat is browned; drain. Stir in tomato sauce, the water, and chili powder. Simmer, uncovered, 5 minutes. Serve on buns with mustard, onion, pickles, and/or peppers.

Makes 6 sandwiches.

each sandwich 412 cal., 22 fat (8 g sat. fat), 78 mg chol., 627 mg sodium, 27 g carb., 2 g fiber, 6 g sugars, 25 g pro.

avocado BLT club sandwiches

Avocado BLT Sandwiches

start to finish 25 minutes

• 1 ripe avocado
• 2 Tbsp. light mayonnaise
• 1 tsp. lemon juice
• 1 clove garlic, minced
• 4 slices bacon, crisp-cooked and halved crosswise
• 4 leaves romaine lettuce
• 1 tomato, thinly sliced
• 8 slices whole wheat bread, toasted

1. Halve, seed, and peel avocado. In a bowl mash one of the avocado halves with a wooden spoon. Stir in mayonnaise, lemon juice, and garlic. Thinly slice the remaining avocado half.

2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread mashed avocado mixture over remaining four bread slices; place on sandwiches, spread sides down.

Makes 4 sandwiches.

each sandwich 272 cal., 12 g fat (2 g sat. fat), 9 mg chol., 482 mg sodium, 31 g carb., 7 g fiber, 4 g sugars, 12 g pro.

avocado blt Club Sandwiches

Prepare as directed, except add 4 oz. each deli-style thinly sliced cooked ham and turkey or chicken.

each sandwich 311 cal., 13 g fat (3 g sat. fat), 34 mg chol., 953 mg sodium, 29 g carb., 7 g fiber, 6 g sugars, 20 g pro.

banh mi sandwiches

Banh Mi Sandwiches

start to finish 30 minutes

• ⅓ cup mayonnaise
• 5 tsp. sriracha sauce
• 12 oz. pork tenderloin
• 1 Tbsp. reduced-sodium soy sauce
• 1 small cucumber, seeded and cut into thin strips
• 1 small red sweet pepper, cut into thin strips
• ½ cup shredded carrot
• ¼ cup chopped green onions
• 1 10-oz. loaf baguette-style French bread, split horizontally
• ¼ cup fresh cilantro leaves
• 1 fresh jalapeño pepper, thinly sliced and, if desired, seeded (tip)

1. For sriracha mayonnaise, in a bowl stir together mayonnaise and 3 tsp. of the sriracha sauce.

2. Trim fat from meat. Cut meat crosswise into ½-inch slices. Press each piece with the palm of your hand to make an even thickness. In a bowl combine the remaining 2 tsp. sriracha sauce and the soy sauce. Brush sauce mixture over pork slices. In a greased grill pan or 12-inch skillet cook meat over medium-high heat 4 to 6 minutes or until slightly pink in center and juices run clear, turning once.

3. In a bowl combine cucumber, sweet pepper, carrot, and green onions.

4. Spread bread with sriracha mayonnaise. Place meat on the bottom half of the baguette. Top with vegetable mixture, cilantro, jalapeño slices, and top half of baguette. Slice into six portions.

Makes 6 servings (1 portion each).

each serving 277 cal., 11 g fat (2 g sat. fat), 42 mg chol., 571 mg sodium, 27 g carb., 1 g fiber, 3 g sugars, 16 g pro.

What is Banh Mi? thinly sliced pork, fresh Veggies, and cilantro are piled high on a baguette to create this vietnamese-style sandwich. If you like it spicy, add extra sriracha sauce to the mayo.

customize it

Pick the ingredients to create a recipe that’s all your own.

Grilled Cheese Sandwiches

start to finish 20 minutes

• 12 slices white or wheat bread
• 12 1¼-oz. slices CHEESE
• ADD-ONS (optional)
• 3 Tbsp. butter, softened; mayonnaise; or olive oil

1. Top six bread slices with CHEESE. If desired, top with ADD-ONS. Add remaining bread slices. Spread or brush both sides of each sandwich with butter, mayonnaise, or oil.

2. Heat a 12-inch skillet or griddle over medium heat. Add three sandwiches to skillet. Cook 2 minutes or until bottoms are golden. Turn sandwiches over; cook 2 to 3 minutes more or until bottoms are golden and cheese melts. (Adjust heat as necessary to prevent overbrowning.) Repeat with remaining sandwiches.

Makes 6 sandwiches.

each sandwich 356 cal., 22 g fat (12 g sat. fat), 57 mg chol., 568 mg sodium, 26 g carb., 1 g fiber, 3 g sugars, 14 g pro.

cheese

Choose one or two (or more!) cheeses for each sandwich. Good choices are American, Brie, cheddar, Gouda, Havarti, Monterey Jack, mozzarella, Muenster, provolone, smoked cheddar, Swiss, and white cheddar.

Add-ons

SWEET

■ Apple or pear slices

■ Caramelized onions

■ Chutney

■ Cranberry sauce

■ Jam

MEATS

■ Chicken, ham, or tuna salad (see recipe)

■ Crisp-cooked bacon or pancetta

■ Shredded barbecue chicken or pork

■ Sliced deli meat

■ Sliced pepperoni

SAVORY

■ Pepperoncini slices

■ Pesto

■ Roasted red peppers, squeezed dry

■ Sautéed sliced mushrooms

■ Sun-dried tomatoes

Panini

start to finish 20 minutes

• Filling (below)
• 8 slices French, sourdough, or Italian bread, sliced ¾ inch thick
• 2 Tbsp. olive oil or softened butter

1. Preheat a covered indoor grill or panini press. Layer desired amount of Filling ingredients on four slices of bread. Top with the remaining bread slices. Brush outsides of sandwiches with oil or spread with butter.

2. Place sandwiches (half at a time if necessary) in indoor grill or panini press. Cover and cook 6 minutes or until cheese melts (or until heated through) and bread is crisp.

Makes 4 sandwiches.

ham & apple

Our picks for the sandwich shown: thinly sliced cooked ham, sliced Taleggio or Brie cheese, thinly sliced apple, and mango chutney.

Bacon-Cheddar Chicken

Shredded chicken, crisp-cooked bacon, sliced tomato, spinach, sliced cheddar, ranch dressing

Reuben

Sliced corned beef, sauerkraut, sliced Swiss cheese, Thousand Island salad dressing

Caprese

Sliced roma tomatoes, sliced fresh mozzarella; shredded basil; balsamic vinegar

no panini press? no problem.

Make your own panini press with pans and cans you already have on hand.

Heat a 10-inch skillet or grill pan over medium heat. Assemble and oil the sandwiches as directed; place in heated skillet. Weight the sandwiches down by placing a second skillet on top of the sandwiches; add a few unopened cans of food to the top skillet. (If you use a heavy cast-iron skillet, you might not need to use the cans for weight.) Cook about 2 minutes; turn sandwiches. Replace skillet and weights; cook 2 minutes more or until sandwiches are golden and heated through.

Beer-braised brats

LINK-STYLE BRATS come in several fun flavors like beer, cheese, chipotle, and jalapeño. Any of these work here. For a healthier option, use turkey brats.

Beer-Braised Brats

hands-on time 20 minutes

cook 10 minutes

grill 10 minutes

• 2 medium onions, cut into thin wedges (2 cups)
• ¼ cup butter
• 1 12-oz. bottle dark German beer
• 1 Tbsp. packed brown sugar
• 1 Tbsp. cider vinegar
• 1 tsp. Worcestershire sauce
• ½ tsp. caraway seeds
• ½ tsp. dried thyme, crushed
• 5 uncooked bratwurst links (1¼ lb. total)
• 5 hoagie or bratwurst buns or crusty rolls, split and toasted (tip)
• Stone-ground mustard

1. In a 3-qt. saucepan cook and stir onion in butter over medium heat 8 to 10 minutes or until beginning to brown. Add the next six ingredients (through thyme). Bring to boiling; reduce heat. Add brats. Cover; simmer 10 minutes. Remove brats from cooking liquid; keep liquid warm.

2. Grill brats, covered, over medium heat 10 to 15 minutes or until an instant-read thermometer inserted into brats registers 160°F, turning occasionally. If desired, return brats to cooking liquid to keep warm until serving time.

3. To serve, place grilled brats in buns. Strain onions from liquid; discard liquid. Top brats with onions and serve with mustard.

Makes 5 sandwiches.

each sandwich 598 cal., 34 g fat (13 g sat. fat), 88 mg chol., 1,309 mg sodium, 44 g carb., 3 g fiber, 9 g sugars, 27 g pro.

Get-together

Double your batch of grinders for a crowd. Instead of placing the sandwiches under the broiler, wrap each sandwich in foil and pop them all into a 300°F oven 15 minutes; reduce heat to keep-warm setting. The sandwich bundles will stay toasty warm until you’re ready to serve them.

Italian Sausage Grinders

hands-on time 25 minutes

cook 30 minutes

• 1 lb. bulk hot or sweet Italian sausage
• 1 14.5-oz. can fire-roasted diced tomatoes, undrained
• 1 14.5-oz. can crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp. balsamic vinegar
• 1½ tsp. dried Italian seasoning, crushed
• ¼ tsp. salt
• ¼ tsp. crushed red pepper
• 1 small yellow onion, sliced
• 1 small green sweet pepper, seeded and cut into strips
• 2 Tbsp. olive oil
• 4 French-style rolls or hoagie buns, split
• 4 slices provolone cheese

1. In a 3-qt. saucepan cook sausage over medium heat until no longer pink; drain fat. Stir in the next seven ingredients (through crushed red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

2. Meanwhile, in a 10-inch skillet cook onion and sweet pepper in hot oil over medium heat until tender. Keep warm.

3. Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls under broiler. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture and cheese slices. Broil 4 to 5 inches from heat 2 to 3 minutes or until cheese melts and bubbles. If desired, sprinkle with additional Italian seasoning.

Makes 4 sandwiches.

each sandwich 710 cal., 50 g fat (18 g sat. fat), 101 mg chol., 1,765 mg sodium, 36 g carb., 4 g fiber, 6 g sugars, 28 g pro.

Italian sausage grinders

egg salad sandwiches

Egg Salad Sandwiches

start to finish 15 minutes

• 8 Hard-Boiled Eggs (see recipe), chopped
• ¼ cup finely chopped green onions
• ¼ cup mayonnaise
• 1 Tbsp. yellow mustard
• 1 Tbsp. pickle relish (optional)
• 1 tsp. chopped fresh dill, tarragon, or chives (optional)
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 8 slices bread or 4 small croissants, split
• Lettuce leaves

1. In a large bowl combine eggs and green onions. Stir in the next six ingredients (through pepper). Spread egg salad on four of the bread slices. Top with lettuce and remaining bread slices.

Makes 4 sandwiches.

each sandwich 394 cal., 23 g fat (6 g sat. fat), 429 mg chol., 729 mg sodium, 27 g carb., 2 g fiber, 4 g sugars, 17 g pro.

Chicken (or ham or tuna) salad Sandwiches

hands-on time 15 minutes

chill 1 hour

• 2½ cups cubed cooked chicken or ham (1 lb.) or four 4-oz. cans water-pack tuna, drained and broken into chunks
• ½ to 1 cup mayonnaise
• ½ cup finely chopped celery
• ¼ cup thinly sliced green onions
• ¼ tsp. salt*
• 12 slices bread
• Lettuce leaves

1. For chicken or ham salad, in a food processor combine meat, ½ cup mayonnaise, the celery, green onions, and salt. Cover and pulse until creamy and finely chopped. (For tuna salad, do not process; in a bowl stir together tuna, ½ cup mayonnaise, the celery, green onions, and salt.) Transfer ham or chicken salad to a bowl. If needed, stir in additional mayonnaise. Cover and chill all salads 1 to 4 hours. Spread on six slices of bread. Top with lettuce and remaining bread slices.

Makes 6 sandwiches.

*note If using ham, omit salt.

each sandwich 404 cal., 21 g fat (4 g sat. fat), 75 mg chol., 531 mg sodium, 25 g carb., 2 g fiber, 3 g sugars , 27 g pro.

healthy twist

Whether you’re cutting carbs or going gluten-free, lettuce makes a crunchy substitute for bread. Top large leaves of romaine, butterhead (Boston or Bibb), or iceberg lettuce with up to ⅓ cup chicken, ham, tuna, or egg salad per wrap and fold up like a burrito (tip).

salads for a crowd

If you’re hosting a lunch, make all three of these salads to serve with an assortment of breads—whole grain, challah, croissants, and/or ciabatta rolls.

Sandwich flavor boosters

Change up your chicken, ham, or tuna salad with one of these combos.

Waldorf Chopped apple, dried cranberries, chopped toasted almonds, chopped fresh tarragon

italian Red wine vinegar, chopped fresh basil, chopped oil-pack dried tomatoes, chopped drained pepperoncini

curry Curry powder, chopped toasted pecans, crushed red pepper, quartered seedless grapes

southwest Chopped roasted red peppers, sliced black olives, chopped fresh cilantro, ground cumin