Turkey Sandwich with Coleslaw Salsa

1/2 cup prepared coleslaw (your favorite, use leftovers)
2 Tbsp favorite tomato salsa, drained
salt and pepper to taste
1/2 lb. roasted turkey breast, sliced medium thin
2 hearty rolls, cut open

Put coleslaw in a colander to drain out any excess liquid, then put in bowl.
Put tomato salsa in colander to drain out liquid, then put in bowl with coleslaw.
Toss together and add salt and pepper to taste.
Arrange rolls, cut side up, on working surface and divide turkey evenly between the two.
Spoon the coleslaw-salsa mixture on top of the turkey and put the top of the roll on top.
Serve immediately or wrap tightly.

Mediterranean Family-Style Sandwich

photo credit: stevendepolo

1 1/2 lb. large round or oval hearty French bread
1/4 c. olive oil
2 cloves garlic, grated
3 large tomatoes, sliced thin
1/2 lb. assorted sliced luncheon meat
3 oz. sliced pepperoni or salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke hearts, drained
2 1/4 oz. sliced black olives, drained
2 to 3 large dill pickles, sliced lengthwise
1 mild sweet onion, sliced thin

Cut bread in half horizontally. Hollow out the soft bread from both sections, leaving 1/2 to 3/4 inch shell.
In small bowl, mix the olive oil and garlic together, then brush the insides of the bread with the mixture.
To assemble sandwiches: Layer a third of the tomato slices on the bottom bread, then top with alternate layers of meats, pepperoni, cheeses, half the remaining tomatoes, artichoke hearts, olives, pickles, and onion. Finish with the remaining tomatoes, salt and pepper to taste, then put the top on.
Press down and seal tightly with plastic wrap or foil. Refrigerate.
To serve, cut into sandwich size segments.

Grilled Tuna Salad Sandwiches with Habanero Mayonnaise

3 cups fresh lemon juice
1/2 to 1 whole habanero chile, chopped (a whole chili will be ultra-hot)
1 teaspoon grated lemon zest
1 cup mayonnaise
Salt and freshly ground pepper
1 small red onion, finely diced
1 large stalk celery, finely diced
2 tablespoons chopped fresh flat-leaf parsley
4 (8 ounce) tuna steaks
Olive oil
8 slices hearty bread (Italian, French, ciabatta, or country white)
Watercress

In a small saucepan, pour the 3 cups of lemon juice, and put over medium high heat; bring it to a boil and cook until liquid is reduced to 1/2 cup; remove and let cool slightly.
In your blender, pour the reduced lemon juice, habanero chili, lemon zest, and mayonnaise and blend until smooth; season with salt and pepper, taste and adjust as desired; then pour mixture into large bowl and add the onions, celery, and parsley; set aside.
Heat grill to high.
Drizzle olive oil over tuna, coating lightly, then season with salt and pepper, flip and repeat.
When grill is hot, put tuna on grill and cook 3 minutes, flip and cook 3 more minutes, making sure you have good charred marks on both sides; you want the tuna to be done medium.
Remove from grill and let rest for 5 minutes before flaking or chopping.
Add the flaked tuna to the lemon/mayonnaise mixture and gently toss together until tuna is coated well.
Make sandwiches by dividing the tuna evenly between 4 slices of bread, then topping each with watercress, then covering each with remaining 4 slices.

photo credit: 21TonGiant

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