cuban sandwich

1 oz skinny slow cooked pernil
1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces

gobblers

1 loaf fresh french bread
4 oz. (1/2 package) cream cheese
1/2 lb. turkey
6 slices bacon (cooked)
4-5 slices provolone cheese
2 Tbsp. butter
avocado
lettuce
tomato
homemade ranch dressing (hidden valley original ranch dry mix, 1 c. buttermilk, 1 c. mayo)
mustard
mayo

Cut the french bread in half, lengthwise. Turn the bread inside-out so you are putting all the fixins on the hard, outer part of the bread. Spread cream cheese on both halves. Add turkey, bacon, and cheese then put the two halves together (the soft sides of the bread should be facing out). Smash as flat as you can, then spread butter on both sides. Cut panini into thirds, place on a heated Foreman Grill (or any indoor grill) and press panini in firmly. Heat until the bread turns golden brown and cheese is melted. Remove panini, lift the top slice of bread and add remaining ingredients and any other ingredients you would like to add. Serve with fries, soup, or salad.