Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

1 c plain nonfat yogurt
3 tbs Dijon-style mustard (or french)
Freshly ground black pepper to taste
2 tbs nonfat cottage cheese
..33 tsp Tabasco sauce
2 tbs minced shallot (1 small shallot)
1 clove garlic, minced
1 tsp freshly squeezed lemon juice

Place all ingredients in blender and blend until smooth. Refrigerate, use as
mayo on sandwich.

fat=0.5
calories=32 for 4 tbs.

For the sandwich:

1 small eggplant, trimmed and cut in .25 inch rounds
1 medium yellow squash, trimmed and cut into .25 inch rounds
1 thin sliced onion
1 medium zucchini, trimmed and cut in .25 inch rounds
3 tsp Italian dressing
1/4 tsp cayenne pepper
Light vegetable oil cooking spray
2 roasted bell peppers
2 pizza dough baguettes
1 large tomato, cored and sliced
Freshly ground black pepper to taste
2 tbs chopped jalapenos pepper (1 large pepper)
8 fresh basil leaves
8 Augusta leaves

Preheat broiler.

Arrange the eggplant, yellow squash, zucchini and onion in a single layer on
a cookie sheet. Sprinkle with Italian seasonings and cayenne pepper over all
of the rounds. Spray the vegetable oil over to coat lightly. Broil the
vegetables for about 5 minutes, until brown, turn the rounds over, and brown
the other side. Remove the cookie sheet, leaving the broiler on.

Quarter the roasted bell peppers.

Cut each of the baguettes in half lengthwise and scoop out the soft inner
dough. Place them onto the broiler rack and toast for 2 minutes per side.

Put a few slices of tomato into the well the bottom of each baguette. Dust
with black pepper and jalapenos pepper.

Place 4 basil leaves, 4 Augusta leaves and 4 pieces of roasted pepper onto
each baguette. Layer slices of eggplant, yellow squash, zucchini and onion.
Coat the inside of the remaining half of each baguette with
the dressing and place it on top of the vegetables. Cut each baguette into 3
sandwiches.

Serves 6
Fat=3.2
Cal=258

8-10 slices bacon, crispy cooked and crumbled
3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices

In medium bowl, stir together all topping ingredients; set aside.
Brush olive oil on both sides of bread slices; place on baking sheet.
Bake at 400 degrees F., turning once, for 7 minutes per side or until
crisp and golden brown; cool. Spoon about 1 tablespoon topping on
each toast round. * Makes about 24 appetizers. – * Or, serve topping
in a small bowl, surrounded by the toast rounds. — Tailgate Tip:
Prepare and refrigerate topping ingredients and bake toast rounds
ahead of time. For best flavor, stir together topping ingredients
just before serving.

Appetizer Recipes

Finger Food Recipes
Fish Recipes
French Recipes
Fruit Recipes
German Recipes
Gourmet Recipes
Greek Recipes
Halloween Recipes
Hamburger Recipes
Hawaiian Recipes
Healthy Recipes
Holiday Recipes

Thinly sliced bread
Butter
Thinly sliced smoked salmon
Chopped fresh dill
Chopped capers (optional)

For each sandwich, spread the butter on one side of two pieces of
bread. Place a layer of salmon, a sprinkle of fresh dill, and
optional capers on one of the slices of bread. Top with the other
slice of bread and trim off the crusts. Cut diagonally into four
triangles.