This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse. —Taste of Home Test Kitchen
Honey mustard adds a sweet tang to this hearty concoction. Apple slices, Swiss cheese, cucumber and turkey are layered between slices of nutritious multi-grain bread. These delicious sandwiches pack well to take to the office or on the trail. —Gloria Updyke, Front Royal, Virginia
Fishing for a better-tasting tuna sandwich? Sue Gronholz of Beaver Dam, Wisconsin puts pizzazz in her tuna salad by adding dill weed, carrot and onion. "My family loves tuna salad sandwiches, and this recipe is their favorite," writes Sue.
Once you bite into this grilled sandwich assembled by our home economists, you'll be surprised to learn that it is a light recipe. Despite its scrumptious buttery taste, it is made without butter or oil. Try it with turkey for some variation.
Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! —Jane Jackson, Randolph, Iowa
This is a lighter version of a tasty burger that people enjoyed at a place I once worked. I substituted the beef with turkey and used low-fat cheese, but the results are tastier than the original crowd-pleaser. —Vicki Schurk of Hamden, Connecticut
In Grant, Alabama, Eva Wright dresses up chicken salad with crunchy cucumber and dill for this summery sandwich that’s ready in just 10 minutes. If you’re watching salt, omit it from each handheld to save 295 mg per serving.