Directions:

Put the bacon atop 2 paper towels on a microwave-safe plate; lay another towel on top. Microwave until crisp, about 2 minutes. (The paper towels will absorb much of the fat.)

Crumble the bacon. Spread one side of each bread slice with mustard and the other side with 1 teaspoon of margarine. Top 2 slices of bread each with half of the turkey, tomato, bacon, and cheese. Top each stack with a slice of bread, mustard side in. In a nonstick pan, melt the remaining margarine over medium heat. Grill the sandwiches until golden, about 3-4 minutes per side. Cut in half; serve.

Directions:

Combine all dressing ingredients. Spread on one side of each slice of bread; spread 1 teaspoon of margarine on the other side.

Pile half of the pastrami, sauerkraut, and cheese onto the dressing side of two slices of bread. Top with the remaining bread, dressing side in.

In a nonstick pan, melt the 2 remaining teaspoons of margarine over medium heat. Grill the sandwiches in the pan until golden (approximately 4 minutes per side). Cut in half and serve immediately.

Directions:

Preheat broiler. Mix tuna, mayonnaise, red peppers, mustard, and black pepper together. Arrange spinach leaves on bread slices. Top spinach with the tuna mixture and cheese slices.

Transfer sandwiches to a baking sheet and broil for 1-2 minutes, until cheese melts.

Directions: In a small saucepan, cover egg in cold water. Bring to a boil over high heat, uncovered. Reduce heat to low and simmer uncovered 8 minutes. Pour off water, crack the shell, and re-cover the egg with cold water to cool.

 

In a small bowl, combine cream cheese and yogurt.

 

Using a serrated bread knife, halve baguette horizontally to make 2 pieces. Reserve top half of baguette for another use and rub garlic over cut side of lower half. Discard garlic.

 

Spread cream cheese mixture on cut side of baguette. Top with vegetables.

 

Cut egg in half. Cover one half with plastic wrap and refrigerate. Chop remaining half and sprinkle over vegetables. Serve open-faced.

Directions:

Cut baguette crosswise into 4 pieces; slice each piece in half, lengthwise. Brush soft inside portion of each piece with Italian dressing. Then, gently spread cream cheese over the bottom portion of bread.

Arrange tomatoes over cream cheese. Place basil leaves over tomatoes and then top with smoked salmon. Season with pepper, if desired, and cover with reserved sandwich tops.

Tip: Round out the meal with cucumber spears, sweet peppers, and a sweet finale of raspberries drizzled with nonfat chocolate syrup.