Rae Udy

RECIPES: Greek Pita Sandwiches, Soy Sandwich Loaf, Apple Sandwich Filling

By Rae Udy

Hearty, whole-grain sandwiches will be contenders for best food when watching the Super Bowl.
Greek Pita Sandwiches adds a unique presentation and flavor interest when served to football fans in nutritious whole wheat pita pocket bread. Providing 11 grams of protein and three grams of fiber this delicious sandwich contains 390 calories in two stuffed pita halves.
Soy Sandwich Loaf adds low-fat protein to the football fun by being baked in a round loaf of whole grain bread. Soybeans provide 16 grams of protein per cup and are a great source of calcium and B vitamins.
Add some sweetness to your football sandwich menu by serving Apple Sandwich Filling with rye bread. Cottage cheese is a protein powerhouse with 31 grams per cup and also is high in vitamin A and calcium. Apples are low in calories, about 70 per medium, and contain just a trace of fat.

GREEK PITA SANDWICHES
4 tomatoes, sliced ¼ (one-quarter) inch thick
1 cucumber, peeled and sliced thin
¼ (one-quarter) pound Feta cheese, crumbled
15 pitted black olives, sliced
1 Tablespoon fresh basil
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
4 whole wheat pita breads, halved and opened into pockets
Layer tomatoes, cucumbers, cheese, olives and basil in a shallow bowl. Drizzle with olive oil and vinegar and set aside for 30 minutes. Stuff each pita halve with a portion of mixture when ready to serve four.

SOY SANDWICH LOAF
2 15 ounce cans soybeans, drained
1 small sweet red pepper, seeded and chopped
4 green onion with tops, chopped
½ (one-half) cup low-fat mayonnaise or soy mayonnaise
1 round loaf whole wheat bread, not sliced
Place drained soybeans in a mixing bowl and mash with a potato masher leaving some whole beans for texture. Add red pepper, onions and mayonnaise and stir to blend. Cut bread into sixteen one-half inch thick slices, but do not cut all the way through to the bottom. Fill every other slice with soybean mixture. Bread will fan out as the filling is inserted. Wrap loaf in foil and place on a dry cookie sheet. Bake for 30 minutes in a preheated 350 degree oven. Remove from oven and cool five minutes before unwrapping foil. Cut all the way through where two pieces of bread are together to form eight sandwiches.

APPLE SANDWICH FILLING
1 large red apple, cored and chopped
1 teaspoon lemon juice
1 cup low-fat cottage cheese or soy cottage cheese
¼ (one-quarter) cup chopped celery
¼ (one-quarter) cup chopped walnuts
2 Tablespoons low-fat mayonnaise or soy mayonnaise
8 slices toasted rye bread
Lettuce or sprouts
Combine apple with lemon juice to prevent browning. Add cottage cheese, celery, walnuts and mayonnaise and stir to blend. Spread four slices of bread with a equal portion of apple sandwich filling. Top with lettuce or sprouts and remaining bread slices. Serves four.