> Perfect for: Luncheons, casual get-togethers. > Make and take: Assemble sandwiches up to a day before. Slice, stack on a platter and cover with plastic wrap.
Hands on time: 20 minutes Total time: 20 minutes Serves: 16
Tomato and Basil Sandwiches: 8 slices white bread 1/4 cup mayonnaise 2 large tomatoes, sliced thin 1 bunch fresh basil, sliced in ribbons Salt and pepper to taste
Cucumber and Arugula Sandwiches: 6 spinach flour tortillas 3 ounces low-fat cream cheese 1 small clove garlic, minced 1 cup fresh arugula leaves 1 large cucumber, peel and thinly sliced
Avocado, Chipotle and Cilantro Rounds: 2 pieces lavash flatbread 1/4 cup mayonnaise 1/2 teaspoon (or more) chipotle puree (see note) 1 avocado, peeled, pitted and coarsely chopped 2 tablespoons chopped fresh cilantro 1 Roma tomato, chopped (optional)
Transfer to a plastic container and store in freezer. To make Tomato and Basil Sandwiches: Spread one side of each slice of white bread with 1 1/2 teaspoons mayonnaise. Arrange sliced tomatoes on 4 of the slices; sprinkle with basil ribbons. Season with salt and pepper to taste. Top with remaining 4 slices bread; cut each sandwich into quarters. To make Cucumber and Arugula Sandwiches: Place 2 of the tortillas on work surface. In a small bowl, combine cream cheese and minced garlic. Spread each tortilla with 1/4 of the cream cheese mixture. Sprinkle with 1/4 of the arugula. Cover with a single layer of sliced cucumbers. Top each with another tortilla; spread with remaining cream cheese. Repeat layers of arugula and cucumbers; top with remaining tortillas. Cut each sandwich into 8 wedges. To make Avocado, Chipotle and Cilantro Rounds: Place the flatbreads on a work surface. In a small bowl, combine mayonnaise and chipotle puree. Spread half of mixture on each flatbread. Sprinkle each with half of the chopped avocado, cilantro and tomato, if using. Roll each flatbread tightly into a log and cut crosswise into 8 slices.
Little sandwiches are perfect for summer parties: They're casual and easy to grab on the go.
Note: To make chipotle puree: In a food processor, puree contents of 1 small can (7 ounces) of chipotle peppers in adobo sauce.
Tomato and Basil Sandwiches, per serving: 59 calories (percent of calories from fat, 49), 1 gram protein, 7 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 1 milligram cholesterol, 97 milligrams sodium. Cucumber and Arugula Sandwiches, per serving: 103 calories (percent of calories from fat, 25), 3 grams protein, 16 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 3 milligrams cholesterol, 167 milligrams sodium. Avocado, Chipotle and Cilantro Rounds, per serving: 65 calories (percent of calories from fat, 73), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), 1 milligram cholesterol, 37 milligrams sodium.
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