Inside-Out Sandwich Wands

serves:4
ingredients

* 4 slices roast turkey
* 1/4 cup cream cheese, softened
* 1/4 cup dried cranberries
* 4 thick grissini bread sticks, about 6 inches long
* 1 piece fruit leather, cut into 4 strips

directions

1. Lay a turkey slice on a clean, dry surface. Spread 1 tablespoon cream cheese on it. Sprinkle with 1 tablespoon cranberries.
2. Lay breadstick across short side of turkey. Roll turkey around breadstick and secure with fruit leather tied in a knot. Repeat.

Chef's Tip: If you can’t find thick grissini bread sticks, try using two thinner ones. Pretzel rods and twisted cheese sticks are other great picks. Or try using sliced ham, cream cheese and pineapple pieces (or any of your favourite ingredients)

Marinated Tuna Sandwiches

Ingredients:
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste



Directions:

Tear off sheets of plastic wrap, each large enough to wrap a sandwich.

Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.

On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.

Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.

Grilled Flank Steak Sandwich

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

1. Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
2. In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
3. Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
4. Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.

Zucchini Grinders (serves 2)

INGREDIENTS

* 1-1/2 teaspoons butter
* 1 medium zucchini, cubed
* 1/2 pinch red pepper flakes
* salt and pepper to taste
* 1/2 cup marinara sauce
* 2 med bocconcini (2" diameter)
* 2 (6 inch) French or Italian sandwich rolls, split

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Slice bocconcini into 1/4" thick slices, and lay into bun. Spoon a generous amount of the zucchini mixture into each sandwich roll. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted. The bocconcini will be stringy and gooey and delish.