4 whole wheat flour tortillas
4 slices of smoked turkey, cut into thin strips
1 avocado, peeled, pitted and sliced
3 ½ tbsp sour cream
3 ½ tsp of cheddar cheese, grated
Shredded lettuce
1 tomato, cut into little chunks

Heat tortillas in a large skillet until slightly browned. Divide turkey, avocado, sour cream, cheese, lettuce and tomato among the heated tortillas. Fold in half and serve immediately.

This makes a very quick and yummy lunch.  Serves 4.

Here are three ideas for sandwiches, including deli meat and spread party platter, Italian sausage sandwiches, and grilled salmon sandwiches.

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1/4 C of mayonnaise
4 1/2 tsp Western salad dressing
1 tbsp horseradish
4 whole wheat buns
1/2 lb. deli roast beef
4 slices of Provolone cheese
4 slices Swiss cheese

Set the oven temperature to broil.

Whisk together the mayonnaise, dressing and horseradish in a small bowl.
Place the bottom of the buns, cut side up on an ungreased baking sheet.
Layer the roast beef onto each of the buns.  Top the beef with a slice of the Provolone and a slice of the Swiss cheese.

Place the pan 4 inches under the heat and broil for 4 minutes or until the cheese has melted.  Place the top of the buns, cut side up on another baking sheet.
Heat the buns 4 inches from the heat source for 1 minute or until just starting to brown.  Spread the mayonnaise mixture onto the top of the bun and replace the top on the sandwiches.

Makes 4 sandwiches

If you are having a get-together, this may be an easy alternative to cooking out or other more complicated main dishes.

2 (1 lb.) loaves of French Bread
20 slices deli smoked turkey
20 slices deli roast beef
20 small lettuce leaves
20 slices Colby-Monterey Jack cheese
20 slices of Cheddar Cheese
2 C of roasted sweet red peppers, drained, pat dry and sliced
40 mild banana peppers, drained, pat dry and sliced
1 C mayonnaise
½ C of sour cream
1 tsp lime juice
1/2 tsp minced garlic
1/4 tsp chili powder
1 (5 oz.) bottle sandwich dressing

Cut both loaves of the bread into 22 slices, cutting off and discarding the end pieces.  Between every other slice of bread place a piece of each kind of meat, a lettuce leaf, a piece of each kind of cheese, red pepper and banana peppers.
Whisk together in a small serving bowl the mayonnaise, sour cream and lime juice.  Stir in the garlic and chili powder until well combined.  When ready to serve, cut between the slices of plain bread.  Serve with the mayonnaise sauce and the sandwich dressing on the side.

Makes 20 sandwiches

These sandwiches taste great even without the sauces.  If you want to travel with this sandwich just take along the sandwich dressing and spread it on the sandwich before consuming.

1 lb. frozen beef sandwich steaks, thawed
4 tsp vegetable oil, divided
1 sweet onion, chopped
3/4 C green pepper, julienned
1/4 tsp salt
1/4 tsp pepper
1 C dill pickles, chopped
1/4 C tomato, chopped
1/2 C Italian dressing
5 hard rolls split
2 C mozzarella cheese, shredded

Place 2 tsp of the oil into a large skillet over medium heat.  Place the steaks into the skillet and cook 3 minutes or until no longer pink.  Add the remaining oil to a separate skillet.  Place the onion and green pepper into the skillet.  Sprinkle the vegetables with the salt and pepper.  Sauté for 5 minutes or until the vegetables are tender.

Place the pickles and tomatoes into a small mixing bowl.  Add the Italian dressing and toss to coat well.  Set the oven on broil.  Place the top of the rolls, cut side up on an ungreased baking sheet.  Sprinkle the cheese evenly over the rolls.  Broil the buns 4 inches from the heat for 2 minutes or until the cheese has melted.

Divide the steaks between the 5 rolls.  Top the steaks with the onion mixture.  Place the pickle mixture on top of the onion mixture.  Cover the sandwich with the top buns.

Makes 5 sandwiches

Need more than 5 sandwiches to serve? Double all the ingredients and you can have 10 delicious sandwiches to serve to your guests during the big game.