Cooking Club: Sandwich Soiree

We host a monthly Cooking Club at our house with 10 couples/families. Each month we pick a different theme and all bring ingredients. The ladies generally do the cooking and the men help with the eating and cleaning. Kids pitch in too or cook up their own concoctions in my daughter's pretend kitchen. This afternoon we had a "Sandwich Soiree" and shared decadent sandwich recipes. We thought we'd share some of the healthy ones with you...

TODAY'S MENU:
Italian Paninis
Healthy BLT with a Twist
Spinach Salad with Pears and Goat Cheese
Chocolate-Strawberry Ice Cream Sandwiches

ITALIAN PANINIS
1 loaf sourdough bread, sliced
1 package Italian pepperoni
1 package provolone cheese, sliced
Olive oil

1. Assemble sandwiches with cheese and pepperoni on inside.
2. Brush outsides of bread with olive oil.
3. Grill on panini pan, sandwich maker or George Foreman grill until golden brown and grill marks show. Serve.

HEALTHY BLT WITH A TWIST

1 loaf oatmeal flax bread made in breadmaker (recipe to follow)
2 tomatoes, sliced
2 avocadoes, sliced
Baby greens
1 package turkey bacon, fried
1 bottle goddess salad dressing

1. Slice bread and vegetables.
2. Spread goddess dressing on bread.
3. Assemble sandwiches with tomatoes, avocadoes, turkey bacon and greens.
4. Cut into quarters and use toothpicks to hold them together. Serve.

Dorina's Oatmeal Flax Bread

in the bread maker

1 1/4 cups water
3 tablespoons raw honey
3 tablespoons raw milk
1 teaspoon salt
1/2 cup uncooked oatmeal
1 cup Bob's Red Mill unbleached all-purpose flour
2 cups Bob's Red Mill white whole wheat flour
1 package active dry yeast
2 tablespoons ground flaxseed
2 tablespoons sunflower seeds or other seeds (add later)

1. Add all ingredients to your bread maker in order.
2. Select the Whole Wheat setting on your bread maker and begin.
3. When bread maker beeps before the end of the last kneading, add the sunflower seeds.
4. Remove bread from bread maker and cool on rack.

SPINACH SALAD with BLUE CHEESE, BOSC PEARS & POPPY SEED VINAIGRETTE

1 package/bunch baby greens lettuce
1 container blue cheese
1 bosc pear, thinly sliced

3 tablespoons grapeseed oil
1 teaspoon balsamic vinegar
1 teaspoon pomegranate juice or lime juice
1/4 teaspoon salt
1/4 teaspoon rosemary
1 teaspoon poppy seeds

1. Assemble salad with baby greens, blue cheese and pears.
2. Add oil, vinegar, juice, salt and rosemary to a small mason jar and shake.
3. Pour vinaigrette over salad and toss. Serve.

Double Chocolate Strawberry Ice Cream Sandwiches

For cookies:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic evaporated cane juice
5 tablespoons unsalted butter, room temperature
3 large cage free eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips or grain sweetened chips

1 container strawberry organic ice cream (Or, make your own if you feel inclined. We mix up raw milk, strawberries and honey in our Vitamix blender and then freeze it for a healthy strawberry ice cream treat.)

1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Melt bittersweet chocolate in double boiler or in a glass bowl on top of a small pot of boiling water. Whisk until smooth. Set aside to cool.
3. In a mixer, blend butter, evaporated cane juice and eggs until light and fluffy. Add vanilla.
4. Add dry ingredients, including cocoa powder, baking powder, salt and whole wheat pastry flour.
5. Mix just to blend. Add chocolate chips.
6. Use 1/4 cup to scoop portions. Form into balls and flatten onto parchment paper.
7. Bake approx. 15 minutes until little cracks form on top. Cool.
8. Scoop large spoonful of softened ice cream on one cookie and press another on top. Wrap in plastic wrap and freeze to hold shape or serve right away.