Black Bean Quesadilla with homemade Taco Bell sauce

It was quesadilla night. Not that I have a particular night for them but I had the ingredients and it's such an easy throw together meal. But then I remembered finding the Taco Bell Quesadilla sauce, aka jalapeño sauce, recipe and decided to make it, too. I need to keep this on hand at all times.

You can google it and find the same recipe all over the web.

Taco Bell Quesadilla Sauce Recipe:

• 1/4 cup mayonnaise
• 2 teaspoons minced jalapenos, slices
• 2 teaspoons jalapeno juice, from minced jalepenos
• 3/4 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 dash salt

I used canned jalapeños and put everything into my little food processor. I whirred it until it was smooth. The key is to let it set in the fridge for at least an hour so the flavors blend.


Black Bean Quesadillas:


small whole wheat tortillas
1 can black beans, drained and rinsed
1 avocado, mashed
Taco Bell sauce
shredded monterey jack cheese

Heat skillet on medium heat. Place one tortilla in pan, spread quesadilla sauce and avocado on tortilla. Add black beans.

Add the cheese.

Place another tortilla on top and flip it over once the bottom one has browned slightly.  Once you flip it over, it will brown quickly so stand at the ready.

This was creamy on the inside and crispy on the outside. It was perfect. Not too spicy and all of the flavors blended so well.  I had salsa at the ready but ended up not using it. And it was very filling. 

Salsa Burgers

This is one of the best burgers I've ever had. At least one that I've made.  I found the recipe in Clean Eating Magazine July 2011.

1 lb lean ground beef
1/3 cup fresh pico de gallo or salsa, well drained (Recipe for pico de gallo follows)
1/4 tea. Kosher salt
1/4 tea. pepper
1 small avocado, roughly chopped
1/4 red bell pepper, finely chopped
3 tbl chopped fresh cilantro
2 tea fresh lime juice
1/4 tea garlic powder
multigrain hamburger buns

For pico de gallo I used:
1 small tomato, seeded and chopped
1 small jalapeño, seeded and chopped
1/2 small yellow onion, chopped
a small handful of cilantro leaves
salt and pepper
Juice from 1 small lime.

I put all of the pico de gallo ingredients into a food processor and chopped until fine.

For the burgers:

Mix the ground beef with the well drained pico de gallo, salt and pepper. I squeezed as much liquid out as I could before adding it to the meat. Make into 4 patties and either grill or broil until done.  

While the burgers are cooking make the guacamole.  Mash the avocado, add red bell pepper, cilantro, lime juice, garlic powder and salt and pepper to taste.  Stir to combine. 

The magazine suggests using plain Greek yogurt as a condiment but I went with regular mayonnaise.  It wasn't necessary. The avocado spread was plenty creamy and SO flavorful. 

The burgers were outstanding. Full of flavor and not a bit too try, which often happens to my burgers often.  

Pop Tart 12 Step Group?

I fell off the Pop Tart wagon last night. My daughter was having a very bad day and needed a nap. So I took one with her. This was early afternoon, which is usually when I require a snack to prevent a blood sugar crash. Since I slept through that, I woke up shaky, but had a still upset child to address first. By the time I was able to eat something I was starving so I ate almost a bag of veggie straws. Then I felt ill from over eating.

Cut to later....I had no room for supper. Got the child in bed and started to feel the signs of another blood sugar crash. Luckily I had some cut up baked chicken in the fridge waiting to made into a salad. I ate that and felt better..but not satisfied. I wanted something. Something bad.  A pop tart. I am a recovering pop tart addict. I ate them at least once daily for years. I have them on hand for Willa because she likes them and she likes so few things.

I pushed aside the guilt and ate a blueberry, frosted pop tart. And it was wonderful.  Until the following morning. Turns out my stomach no longer prefers processed food. That's all I'll say.  So as of today it is full-on pop tart abstinence for me.  It's a day of mourning.

Smoked Paprika Pork Tenderloin with Succotash

Is there any meat better than a pork tenderloin?  This meal was done in 30 minutes. It would have taken less time if I had chopped my vegetables when I brought them home. The recipe calls for cumin and smoked paprika, two spices I go through pretty fast. However, in this case, I think next time I would omit the cumin. It overpowered the paprika. Of course that could be because I don't so much measure as guess. And my hand slipped a little when adding the cumin. But look how pretty:

From The Best of Clean Eating 2 cookbook.

Ingredients:

1 tbsp olive oil 

1/2 tsp smoked paprika

1/4 tsp cumin

salt and pepper

1 lb pork tenderloin, trimmed of fat and silver skin, cut into medallions (I cut mine into chunks)

1/2 a medium sized white (I used yellow) onion, diced

1 red bell pepper, diced

1 cup frozen corn, thawed

1 cup frozen baby lima beans, thawed

2 tbsp chopped fresh cilantro

In a small bowl, add 1 tsp oil and the pork. Coat with the oil, season with cumin, paprika and a little salt. Coat the pieces well and set aside.  

Place 1 tsp oil in sauté pan and add onions and peppers. Sauté until a little soft.  Add the corn and lima beans and season with salt and pepper. Heat through, remove from the pan and keep warm.

Heat the last tsp of oil in the pan on med-high and cook the pork until browned and no longer pink in the middle. The time it takes will depend on how thick your pieces are. 

Add the cilantro to the succotash and stir. Serve the vegetables with the pork. 

This was a very fulfilling and good meal. I would make it again with some adjustments. Like I said, I don't think I'd use cumin. 

According to the cookbook, lima beans contain about 24% of the recommended daily protein intake and 40% of the day's fiber.  

Clean Eating Curried Chicken

Here's another winner from the Clean Eating 2 cookbook. Curried chicken.

Ingredients:

1 c. brown rice

1 Tbsp. olive oil

1/2 c. chopped scallions

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cubed

2 Tbsp. curry powder

1 c. low sodium chicken broth

1/2 c. frozen peas

2 Tbsp. chopped fresh cilantro

salt and pepper to taste

Cook the brown rice following the package instructions.

Heat oil in a large skillet on medium-high and add scallions and garlic. Cook for 1 minute, stirring frequently.  Add chicken and cook until browned on all sides. (the cookbook says this will take about 2 minutes. I don't know what kind of stove they have, but mine won't accomplish that in 2 min unless it's on high heat.)  

Add curry powder to the chicken stock and whisk to blend.  Pour into skillet and bring to a simmer. Simmer until chicken is cooked through, 2-5 minutes. Add frozen peas and cook until they are just tender. Remove from heat and add cilantro, salt and pepper.

Serve with the brown rice.

This was a nice, mild curry. And the whole house smelled fantastic. Willa loved the peas and the rice so the curry wasn't too strong for her at all.  

Blackberry Blueberry smoothie

I have one of those kids who won't drink milk. She never has. I've tried chocolate milk but that only worked for a day or two. No to strawberry milk. No to almond milk.  But YES to yogurt, including Greek yogurt. So now I'm making her smoothies using Greek yogurt.

I like to use fresh fruit but was out so I threw together this:

1 container of yogurt

1 container of the applesauce

a squeeze of honey

a tablespoon of wheat germ

half of a frozen banana

a splash of water

Blend until smooth.

I loved this one.  It's sweet and slightly tart all at the same time. I asked Willa, 21 months,  if she liked it and she said it was "good in mouth!" So I'll take that as a yes. 

Chicken and Black Bean Grilled Sandwiches

This recipe came from my Clean Eating 2 cookbook. The only thing I changed was the bread because it said to slice a baguette into 32 slices and make 16 little sandwiches. I needed to be able to make something fast so I used whole grain sourdough bread slices and make 4 sandwiches.

Cooked chicken: I cooked 6 chicken cutlets on the stove top and cut them up into little pieces once they were done. What ever chicken didn't make it onto a sandwich can be used tomorrow for something else.  You could also use Rotisserie chicken that's already cooked. Any chicken will do is the point.

Heat a frying pan on medium heat.

1 cup cooked black beans (if canned make sure they are drained and rinsed.)
2 teaspoons dried cilantro. I had fresh so I tore off half a palmful.
1/4 c. water
salt
cayenne pepper (I used about a teaspoon of chili powder instead)

Blend the above 5 ingredients in a food processor until smooth.
Spread the black bean mix onto the bread slices, top with chicken and shredded cheddar cheese (about 1 tablespoon.) Top with another slice of bread.

Spray each side of the sandwich with olive oil cooking spray and place in pan. I put a press on top of the sandwiches so they would grill nicely.

Cook each side a few minutes or until the cheese is melted and the bread is toasty.

Now maybe it's because my blood sugar was low but these were excellent. I could have upped the chili powder so next time I'll add more.

Chili-Cheese Sloppy Joes

Original Recipe

I've made these open faced sloppy joes before and they are really good.  And SO quick to come together.

Ingredients:

• 2 tablespoons olive oil
• 2 cups chopped red onions, divided
• 8 ounces lean ground beef
• 2 1/2 tablespoons chili powder
• 4 to 6 garlic cloves, pressed
• 1 15-ounce can kidney beans, undrained
• 1/2 cup drained canned diced tomatoes
• 1/4 cup chopped fresh cilantro

• 2 1/2-inch-thick slices whole grain sourdough bread, toasted
• 1/2 cup (packed) grated extra-sharp cheddar cheese

First brown the beef (season with some salt and pepper.) Add 1 1/2 cups red onions, the garlic and the chili powder when the meat is mostly browned. Once the meat is cooked through, add the tomatoes (drained) and kidney beans (undrained.) Let it simmer for 15 minutes and it will thicken some. Add the cilantro. I toasted the bread by spraying it with some Olive Oil and broiling in the oven. Top the toast with the meat mixture, some cheddar cheese and  a few red onions if you like.  

It's so yummy.  And the toast ends up tasting like garlic bread after it's soaked up some of the liquid. 

This is my dog watching my plate while I ate....

Chicken Bryan

One of my favorite meals is the Chicken Bryan at Carrabba's Italian Grill. I found a recipe for it online and have made it a few times. But it does take more time than I care to commit to on a weeknight. So I thought I'd experiment with speeding it up.

1 Tbls. Minced Garlic
1 Tbls. Minced Yellow Onion
1 Tbls. Extra Virgin Olive Oil
2  pats Butter
1⁄2 cup Dry White Wine
1⁄4 cup Fresh Lemon Juice
1 Tbls. sun dried tomato spread or 1 1/2 c. chopped sun dried tomatoes
Fresh Basil for garnish
1⁄2 tsp. Kosher Salt
1⁄2 tsp. White Pepper
6 chicken cutlets
1⁄2 tsp. Salt
1⁄2 tsp. Black Pepper
Goat cheese crumbles


The original recipe calls for 2/3 cups of sliced cold butter. That's a lot of butter. And you are to add it one pat at a time as each previous pat melts. So.....I used EVOO to sauté the minced onions and garlic. Once they were soft I added the 2 pats of butter and the white wine. Added the lemon juice and let this simmer until it reduced a bit and then added the sun dried tomato paste. It thickened the sauce nicely. Seasoned with salt and pepper to taste. 


While the sauce simmered I grilled the chicken cutlets on a grill pan.  Once they finished cooking, I added the chicken to the sauce, spooned sauce on each piece of chicken to coat it.  I plated the chicken with the goat cheese crumbles on top and some freshly chopped basil. 


It took about 30 minutes (and that was only because of several stopping points to pay attention to Willa as needed) and tasted great. The only thing missing was the "wood grill" taste. But I didn't miss it. Tangy sun dried tomatoes and creamy goat cheese can't be beat. 

Sausage and Roasted Red Pepper Quiche

Quiche Original Recipe

I wanted something I could make for my mother-in-law for Mother's Day and it looked so good I made two.

Ingredients

• 2 Store-bought pie crusts
• 1 cup roughly chopped jarred roasted peppers
• 1/2 cup chopped scallions
• 1 cup cooked and crumbled sausage
• 1 cup shredded cheddar cheese
• 6 large eggs
• 2 cups heavy cream, half-and-half or milk (I used fat-free half and half)
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika or chile powder, or some grated lemon zest (optional) (I used paprika only)

Directions

Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.

Or do what I did and buy frozen pie crusts. Follow the directions for pre-baking. 

Make the filling: Brown the sausage. Put the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.

Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Add the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.


I really liked the flavor of this. Obviously you could use any kind of vegetables you wanted. I can see myself making this again and again. A great brunch item. 

Vegetarian panini

Original recipe site


This would have been a great sandwich if the avocado had been ripe. But the flavors were awesome.  And I don't even care for tomatoes! It's a bit time consuming for a sandwich, what with all the chopping and grilling.  And I had to alter mine a bit because I couldn't find focaccia bread at my grocery store. 


Ingredients:


focaccia bread (I used a 5 grain baguette)
tomatoes
avocado
red onion
mozzarella cheese
fresh basil
pesto


Slice baguette into sandwich portions. I made 4. Thinly slice tomatoes, avocado and red onion.  I cut all of the seeds out of the tomato to prevent the sandwich from getting too mushy. Chop the basil. Spread a thin layer of pesto on both top and bottom slices of bread. Add the cheese, tomato and basil. The original recipe says to season this with salt and pepper but I didn't and it wasn't missed at all. Add avocado and red onion slices. Add the top of the bread and cook on a grill, stove top grill pan (which I used), or whatever you have.  It's a panini so you want it to be pressed down. Note to self: get panini maker! I kept the oven on warm so that when one sandwich was done I could keep it warm while continuing to work. 


I made this for an easy supper and one sandwich was filling enough for me. Bobby had 2. So all in all very tasty. I look forward to trying it again with a ripe avocado.  

Turkey and Black Bean Tacos

Original Recipe


It's another taco night. I found the corn tortillas worked much better this time. There isn't really anything new or exciting about this recipe, but it's fast and good. And by not using "taco kits" you are decreasing sodium and who knows what else is in those spice packets. 

INGREDIENTS:

•  corn tortillas
• 1 lb extra-lean ground turkey
• 1 15-oz can low-sodium black beans, rinsed and drained
• 1 cup, plus 2 tbsp chunky low-sodium salsa
• lettuce
• olive oil
• salt and pepper

INSTRUCTIONS:

1. Preheat oven to 350°F. Loosely wrap tortillas in foil, making 2 packets of 6 tortillas each. Place packets on a baking sheet and bake for 10 to 15 minutes, or until hot.
2. Coat a skillet with olive oil and heat on medium-high. Add turkey and cook until lightly browned and cooked through, about 6 to 8 minutes, breaking up meat as you go. Season with salt and pepper, to taste. Remove from heat and set aside.
3. Unwrap foil packets and place 2 tortillas on each of 6 plates. For each plate, distribute 1/2 cup turkey, 1/4 cup beans, 3 tbsp salsa and 1/3 cup lettuce evenly between both tortillas. Serve immediately. 

I varied it a bit by adding cumin to the turkey as it cooked. Once the turkey was done I added the salsa and black beans to the turkey and let it heat through. My tortillas were small and once I added the mixture there wasn't much room. So I divided it amongst 3 tortillas for me. Made it much easier to eat. 

Ever since Willa gave up naps her bed time ritual starts early. So in an effort to eat supper with her I have to cook pretty early in the afternoon. I've usually finished my meal by 4:30 or 5:00.  Fast meals like this are perfect for weeknights.  

Baja-Style Fish Tacos

I got this recipe from The Best of Clean Eating, a cookbook. It describes Baja tacos as being beer battered and fried so they lightened it up.  This is a very fast meal to put together. Perfect for a hot day. For some reason I thought the recipe called for corn tortillas so that is what I bought. I found I didn't care for the corn tortillas so I would probably use whole grain tortillas instead next time.

Ingredients:

whole grain tortillas
1 lb. tilapia fillets (I had 2 fillets, which was plenty for 2 people.)
1/2 fresh lime
1/4 tsp. kosher salt
1/8 ground black pepper
1/2 cup plain Greek yogurt (I didn't have plain Greek yogurt so I used plain organic yogurt)
1 small jalapeno pepper, minced
1/4 tsp oregano (I was out so I used Italian blend which contained oregano, basil, etc)
1/4 tsp cumin (I couldn't even taste cumin so more was needed)
1 cup shredded cabbage (I bought the pre-shredded slaw mix to save time so it had a few carrots)
1 avocado, cut into slices

Preheat oven to 350. Wrap tortillas in foil. Place fish on baking sheet and season with salt and pepper. Sprinkle with lime juice. Place fish and tortillas in oven. After about 4-5 minutes remove the tortillas. Let the fish cook through (took mine 10 minutes.)

While the fish is baking, make the sauce. Mix together the yogurt, jalapeno and spices. I added a dash of salt as well.

Remove fish and break apart with a fork. Assemble tacos: cabbage and fish, top with sauce and avocado.

This might make a better lunch than supper unless you are wanting something light. I ate 2 and I do feel full.  Little Miss wouldn't even try the fish or the avocado. Go figure. I would definitely make this again.

Word of warning: DON'T scratch your nose after cutting a jalapeno!  Even though I washed my hands with soap, it burned SO bad. I'll have to handle the pepper with gloves next time. Adventures in cooking, indeed.

Chicken Parmesan

Guiltless Chicken Parmesan

According to Clean Eating Magazine, this recipe was created by Robin Miller. I've enjoyed her show on The Food Network (TFN) and I love her cookbooks so it was an easy decision to make this. It's a bit more time consuming than the recipes I usually make, so I saved it for a weekend night. It still didn't take much time to put together.  One tip I learned from TFN was to get everything I will need out before I start. I can't believe how much time I wasted going around my kitchen looking for things in the past. I realize this is a "duh" tip but as someone who didn't really start cooking until her late 30's, this was pretty eye opening. (I cooked but mostly pre-packaged things like...gulp....Hamburger Helper.)

We enjoyed this. You notice the mustard but it doesn't taste as weird as it might sound. I felt it was missing something but I concluded that it was the fact that I didn't use an obscene amount of cheese, as I would have in the past. I do like cheese.  But this was still very good. Quite filling.

INGREDIENTS:

• Olive oil cooking spray
• 2 tsp olive oil
• 1/2 cup white onion, diced
• 1 green bell pepper, seeded and diced
• 2 to 3 cloves garlic, minced
• 2 tsp dried oregano, divided
• 1 28-oz jar crushed organic tomatoes
• 1 tbsp organic tomato paste (mine was with roasted garlic so I only used 1 clove garlic)
• 1/2 cup  panko bread crumbs
• 1 tbsp reduced-fat Parmesan cheese, grated
• 1/2 tsp dried thyme
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 4 4-oz boneless, skinless chicken breasts, pounded to 1-inch thickness
• 1 tbsp Dijon mustard
• 1/2 cup part-skim mozzarella cheese, shredded
• 8 oz cooked whole-wheat penne (or your favorite pasta)
• 1/4 cup fresh basil, chopped

INSTRUCTIONS:

1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
3. Meanwhile, in a shallow dish, combine panko, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes. 
4. Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly. (Mine took 15 minutes instead of 10 and came out perfectly.)
5. Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.

Oven Baked Zucchini Sticks

Original recipe site

I had left over zucchini today so I decided to try some Parmesan zucchini sticks. I was hoping Willa would like them but she wouldn't try them.  Bobby and I loved them though.

Panko bread crumbs
teaspoon of garlic powder
a few tablespoons of Parmesan cheese
egg whites
zucchini cut into thin strips

Preheat oven to 425. Coat baking sheet with olive oil cooking spray.
Mix first 3 ingredients well. I coated them with egg whites and then dipped them into the bread crumb  mix. Place in single layer onto the tray. Spray with the olive oil. Bake until browned and crispy.

I did it for 20 minutes and they weren't as crispy as I would have liked. I think next time I'll leave them in a bit longer. But the taste was great. I was wondering if the bread crumbs would stick better if I used a whole egg and not just the whites.  I haven't had a lot of breading experience but they didn't seem as coated as the original site shows them.

Spanish Pork with Redskin Potatoes

Original Recipe


First off let me apologize for the poor photographs. I need better lighting. Next time I hope to do better. Might help if I don't use my iPhone to take the pictures. But I was in a hurry to eat because this looked so good. And it didn't disappoint. This was amazing. I didn't time myself but I don't think it was more than 30 minutes in all. 

INGREDIENTS:

• 2 redskin potatoes, cut into small pieces
• 1 zucchini, diced
• 1 medium onion, diced
• 3 tsp extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 3/4 lb extra-lean ground pork
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tbsp paprika (divided)
• 1 red bell pepper, diced
• 1 medium tomato, chopped
• Juice 1/2 lemon
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• salt and fresh ground black pepper, to taste
• 1 oz goat cheese

The recipe said to boil the potatoes but I prefer mine roasted. So I tossed them with a little olive oil, salt, dried sage and dried thyme. I roasted them on 425 for about 20 minutes.  

While the potatoes were roasting, I set the pork (seasoned with salt and 1 tbl Paprika) to cook in a dutch oven. The original recipe says to add the pork later, after sautéing vegetables, and cooking it for 5 minutes. I want to know who has a stove that will cook ground meat thoroughly in 5 minutes.... Not mine.  So while it began to brown I chopped my zucchini, bell pepper, and tomato. I had already chopped an onion over the weekend and had it ready to go. I try to keep chopped onions on hand because I use them so much.  I added the zucchini, onions and garlic to the pork. A few minutes later I added the bell pepper, tomato, frozen corn and peas and lemon juice. One more tbl of paprika and it was ready for the best part. Goat cheese!  

My goat cheese "crumbles" turned out more like goat cheese powder. I decided to add it to the meat mixture as well as the potatoes. And I'm so glad I did. It really made the dish.  A little goes a long way.

Now I know the serving in the pictures looks huge but keep in mind I was also plating for Willa. She of course didn't even try it. All my years of picky eating are coming back to haunt me! 

Turkey Panini with Sun-dried Tomato Spread

Original Recipe

Tonight I was faced with a cranky toddler who didn't want to be apart from me for more than a few minutes.  "Mommy! Hug!!"  Every time I plan my menu for the week, I try to include one or two really fast meals. Good thing. This sandwich was what I made.  I altered the recipe just a tad.  You can see the original recipe at Cleaneatingmagazine.com or click the link above. I tried to take pictures but the magazine did a much better job of it.

1 whole grain baguette, cut into 4 quarters (I found a 5 grain Italian baguette at Publix.)
low-sodium deli sliced turkey
mozzarella cheese, sliced (I have another recipe planned that calls for shredded mozzarella so I decided to buy it pre-shredded.  This turned out to be a mistake as it didn't melt very easily. Next time I'll get fresh mozzarella. It tastes better anyway.)
Sun-dried tomato spread. I used this:

Arugula 

To assemble: 

Spread sun-dried tomato spread on bread, add turkey and cheese.  You can either grill these, use a grill pan stovetop, or a skillet. You just need something to smoosh them down.  Cook for about 3 minutes per side, pressing down as needed.  Once nice and toasty and melty, open the bread and add the arugula. 

Eat! These were SO good. It reminded me of something and I can't put my finger on it, which is driving me crazy. A little like a pizza or like spaghetti I've had somewhere....  The sun-dried tomatoes makes this special.