Mediterranean Pizza Wrap

1 whole wheat wrap (10" diameter) (We used tortillas just fine.)
2 Tbsp hummus (store bought or recipe posted under Sauces)
1 plum tomato, seeded and chopped
1/4 cucumber, peeled and chopped
1 Tbsp chopped red onion
1 Tbsp crumbled feta cheese
1 Tbsp tapenade (store bought or recipe posted under Sauces)

Place the wrap on a work surface.  Spread the hummus in a line across the center of the wrap, leaving a 1 1/2" border at each end.  Top the hummus with the tomato, cucumber, onion, cheese, and tapenade.

Fold the right and left sides of the wrap so that they cover the very edges of the filling, then fold the bottom over and roll up burrito-style.

Tapenade

Alex hates olives, but he loved this tapenade (olive spread) on his Mediterranean Pizza Wrap (recipe will be posted).  Serve it on the wraps, or use as a Sandwich spread, or as a pasta sauce (lightly, like a pesto sauce.)  Anyway you serve it, it tastes great! 

Tapenade
2 cups Nicoise olives, pitted (I couldn't find these so I used 1 cup black and 1 cup green olives.  Tasted great)
2 tsp capers, rinsed and drained
3 cloves garlic
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper

Combine the olives, capers, and garlic in a blender.  Pulse until coarsely chopped.  Combine the oil and lemon juice in a measuring cup.  With the machine running, add the oil mixture through the feed tube to blend into a rough paste.  Add the pepper and pulse to combine.

Transfer to an airtight container.  Refrigerate for up to 2 weeks.

Cajun Chicken Sandwiches

6 boneless skinless chicken breast halves (4 oz each)
1 Tbsp olive oil
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp lemon-pepper seasoning
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves

Flatten chicken to 1/2" thickness.  Brush both sides with oil.  Combine the seasonings and rub over both sides of chicken.  Arrange in a 9x13 baking dish.  Cover and refrigerate for at least 2 hours or overnight. 

Coat grill rack with nonstick cooking spray before starting the grill.  Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear.  Serve on rolls with tomato and lettuce.

Meat Loaf Gyros

Sometimes I use leftover meatloaf from other recipes to make these yummy Gyros.  Great way to change up leftovers.

1 egg, lightly beaten
6 garlic cloves, minced
3 Tbsp dried oregano
1 1/2 tsp kosher salt
1 tsp pepper
1 lb ground lamb
1 lb ground beef

Tzatziki Sauce:
1 cup (8 oz) plain yogurt
1 medium cucumber, peeled, seeded, and chopped
2 Tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 whole gyro-style pitas (6 inches)
3 Tbsp olive oil, divided
16 slices tomato
8 slices sweet onion, halved

In a large bowl, combine the egg, garlic, oregano, salt, and pepper.  Crumble lamb and beef over mixture; mix well.

Pat into an ungreased 9x5 loaf pan.  Bake, uncovered, at 350 degrees for 60-70 minutes, or until no pink remains and a meat thermometer reads 160 degrees.  Cool completely on a wire rack.  Refrigerate for 1-2 hours.

For sauce, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper.  Cover and  refrigerate until serving.

Brush pita breads with 1 Tbsp oil; heat on a lightly greased griddle for 1 minute on each side.  Keep warm.  Cut meat loaf into very thin slices.  In a large skillet, fry meat loaf in remaining oil in batches until crisp.  On each pita bread, layer tomato, onion and meat loaf slices; top with some sauce.  Carefully fold pitas in half.  Serve with remaining sauce.

Apple and Prosciutto Sandwiches

These are truly fantastic although, granted, not ingredients I usually have around the house.

1/4 cup olive oil
1/2 cup chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced

In a  blender, combine the oil, walnuts, Parmesan cheese and rosemary; cover and process until blended and nuts are finely chopped.  With a bread knife, split focaccia into two horizontal layers.  Spread rosemary mixture over cut sides of bread.

On bottom of bread, layer prosciutto, apple and Brie; replace bread top.  Cut into quarters.  Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted.  To serve cut each wedge in half.

Meat 'n' Cheese Stromboli

1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds

In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.

On two greased baking sheets, roll each loaf of dough into a 15"X12" rectangle.  Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2" of edges.  Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.  Fold dough over filling; Pinch edges to seal well. 

Brush with egg and sprinkle with poppy seeds.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Cool for 5 minutes before slicing.

Summer Chicken Salad/Sandwiches (The one with grapes)

2 cups cubed cooked chicken
1 cup halved green or red grapes
1 can (8 oz) pineapple chunks, drained and halved (opt.)
1/4 cup green onions, diced (opt.)
1 celery rib, chopped
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp pepper
1/4 cup chopped pecans, toasted
1 medium ripe avocado, peeled and sliced
6 large slices cantaloupe
Lettuce Leaves
Croissants (opt.)

In a bowl, combine the chicken, grapes, pineapple, and celery.  In a small bowl, combine the mayonnaise, salt, celery seed, and pepper.  Stir into chicken mixture.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in pecans.  Serve with avocado and cantaloupe slices on lettuce lined plates.  Or slice open croissants and serve inside sandwhich style. 

Bacon Egg Salad Croissants

6 hard boiled eggs, chopped
1/3 cup diced celery
1/3 cup mayonnaise
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissants, split

In a bowl, combine the eggs, celery, mayonnaise, mustard, salt and pepper.  Fold in bacon.  Place a lettuce leaf, tomato slice, and 1/2 cup egg salad on each croissant.  Yield: 4 servings.