The right ingredients turn a sandwich into a nutrient-packed meal:
Salmon with Chili Aioli
Mix 3 Tbsp low-fat mayo and 1 tsp jarred sriracha chili sauce; set aside. Combine one 5-oz can salmon, juice of 1/2 lemon, 2 Tbsp chopped fresh dill, 1 minced garlic clove, and salt to taste. Divide between 2 slices of rye bread; top each with arugula, tomato, half of the aioli, and a second slice of rye.
Fig Prosciutto Sandwich
In a pot, boil 1/2 cup apple cider and 1/2 cup dried figs, then simmer for 10 minutes. Move to a food processor; blend with 1 tsp honey, 1 Tbsp lemon juice, and 1/4 tsp cinnamon. Spread on 4 slices whole-wheat baguette. Top 2 slices with 1 oz prosciutto, 1 slice Swiss cheese, spinach, and roasted red pepper. Top with remaining bread.
Curry Egg Salad
Mix 1/4 cup Greek yogurt, 2 Tbsp golden raisins, 1 tsp Dijon, 2 sliced green onions, 1/2 tsp curry, and salt and pepper to taste. Mix 4 chopped, hard-boiled eggs with yogurt. Cut two whole-grain bagels in half. Divide mixture among 2 slices; top each with avocado, cilantro, and remaining bagel.
Almond Pear Sandwich
Whisk 3 Tbsp almond butter, 1 tsp honey, 1/4 tsp cinnamon, and 1/4 tsp vanilla extract. Spread on 2 slices of whole-grain bread; top each with 4 thin pear slices; 2 Tbsp chopped dried apricots, 2 Tbsp crumbled goat cheese, and a second slice of bread.
Chicken Pesto Pitas
Mix 6 oz cooked, shredded chicken breast with 1 Tbsp jarred pesto. Slice two whole-wheat pocket pitas in half; stuff each half with an equal amount of the chicken pesto. Stuff all four pitas with shredded carrot and mesclun.
White Bean Wraps
In a food processor, blend a 15-oz can white beans, 3 Tbsp olive oil, 2 garlic cloves, juice of 1/2 lemon, 1 Tbsp fresh thyme, 1/2 tsp paprika, 1/2 tsp cumin, and salt and pepper. Spread over two whole-grain wraps. Top each with 1/3 cup artichoke hearts, 1/4 cup parsley, and 1/4 cup roasted red pepper; roll and slice in half.