I nicknamed my sandwich “Thor's Pita” because it's lightening fast and robust. The ingredient amounts don't really matter. Use more or less depending on what you have. —Teresa Aleksandrov, Ypsilanti, Michigan
I love to come up with new recipe ideas; I'm always experimenting. I created these while my sister was pregnant to satisfy a craving, and it really did the trick! —Cindy Esposito, Bloomfield, New Jersey
“You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful,” suggests Linda Evancoe-Coble of Leola, Pennsylvania. “Or pair it with a hearty soup for a change-of-pace supper.”
"Full of healthy veggies, these loaves taste like indulgent pizzas-even picky eaters go back for seconds. In summer, I assemble and freeze several to serve at winter potlucks and parties." —Trisha Kruse, Eagle, Idaho
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. —Erin Fitch, Sherrills Ford, North Carolina
A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. –Jodi Kristensen of Macomb, Michigan
"I've experimented with many combinations of ingredients to make a good meatless burger...and this is our favorite," says Pat Whitaker, Alsea, Oregon. "These patties cook up golden brown and crispy and make delicious sandwiches."