Ham and Apple Pitas with Honey Mustard

This recipe was inspired by a dish from one of my favorite restaurants. I know it sounds weird, but it's really good! Even my little girl likes it! Make sure you use the soft, Greek Pitas or Pita Wraps. They don't have a pocket. It's just flat bread.

Ingredients:
1 Granny Smith Apple, cored and chopped
1/4 t. cinnamon
1 T. butter
8-12 slices of smoked ham lunch meat
4 oz. Cheddar cheese
4 flat bread pitas
Honey Mustard

Instructions:
Preheat oven to 400 F. Spray baking sheet with non-stick cooking spray. Lay two pitas flat on the pan and set aside. The pitas are kind of big, so you will have to cook the pitas two at a time.
In a non-stick pan, melt butter and add apples and cinnamon. Cook on medium low heat until the apples are slightly softened.
Spread 1/4 of apples on one side of each pita. Top with two or three slices of ham. On the other half of the pita put about 1 oz. of cheese or more if you like more. Place in the oven an cook open faced for about 2-3 minutes. Fold in half and bake for 3 minutes more. Repeat with the second batch. Dip your sandwich in your favorite brand of honey mustard, or make your own!

Artichoke, Fresh Mozzarella and Salami Sandwiches

I thought this was a great sandwich! I'm not really a sandwich person, but this one was good. Make sure you plan ahead and refrigerate the sandwich for at least 4 hours. It really makes a difference (I tried it immediately after making it and the again the next day and it was better the next day!) Oh, and if you can't find olivada or it's too expensive, you can just get the green olive and blend them in the food processor with a little olive oil and garlic.

This recipe makes 4 large sandwiches.
2 6-ounce jars marinated artichoke hearts, drained, chopped
½ C. chopped drained oil-packed sundried tomatoes
½ C. freshly grated Parmesan cheese
½ C. chopped fresh basil
2 T. extra-virgin olive oil
4 5-inch diameter or 6-inch long Italian rolls, split in half lengthwise
12 oz. fresh water-packed mozzarella, drained and sliced
6 oz. salami, thinly sliced
8 T. green olivada

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 T. olivada. Place on top of salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

Warm Chicken Sandwiches.

I got this recipe from Bon Appetit. There are a few things I did different, and a few things I would change. The recipe calls for ciabatta rolls. I couldn't find them so I just got some kaiser rolls. I will deffinetly get the ciabatta rolls next time. I think this sandwich would be best with a moist hearty bread like ciabatta. I didn't have foil, so I couldn't wrap the sandwiches. I'm sure this would have made the sandwich less crusty and dry.

4 ciabatta rolls, halved horizontally
3 t. extra-virgin olive oil, divided, plus more for drizzling
Whole grain mustard
8 ounces Fontina cheese, shredded, divided
12 ounces sliced white mushrooms
2 T. chopped shallots
3 garlic cloves, pressed
2 C. shredded roast chicken
1 5-ounce bag baby spinach
Preheat oven to 400 F. Pull come bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese. Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.