Are you like me? Always on the go? Only have time for a quick bite? Sandwiches are usually my meal of choice. Easy to make, unaggressive, friendly and goes with any beverage. Unfortunately I have made so many sandwiches lately, I can do them in my sleep (sometimes I do) only to be horrified during lunchtime at work that I have now made the same sandwich for two straight weeks.

If you can relate, don't despair, I have brought a few teasers to get you the week.

STUFFED SANDWICH TO GO

1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x 5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.

Stir together cream cheese, walnuts, green onion and garlic. Set aside. With seraded knife, slice top off the bread. Cut down around loaf edge about 1/2" from the side and bottom crust. With a fork pull out the interior bread. Butter the cavity and top slice, line the cavity with ham so that slice overlaps sides. Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread in foil. Chill several hours. Slice and serve.

HAWAIIAN CRESCENT SANDWICHES

1 can Pillsbury quick crescent dinner rolls
1 can sm. chunk style ham (Hormel)
1/3 c. crushed pineapple, drained
1/2 c. shredded Monterey Jack cheese
1/4 c. diced green pepper

Press dough into 4 rectangles (7x4 inches). Place dough on ungreased cookie sheet. Press perforations to seal. In a bowl mix ham, pineapple, cheese and green pepper. Evenly divide mixture into rectangle; fold over to cover. Bake 13- 18 minutes or until golden. Serve with fruit salad or tossed salad or a cup of soup.

FAST SKILLET BEEF KABOB SANDWICH

1 lb. well-trimmed boneless beef top sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder, lemon-pepper and char-grill seasonings
2 tbsp. butter (divided)
1 med. onion (sliced thin)
1 each lg. green and red peppers (cut into rings)
2 (6 inch) pita bread rounds (cut into halves)
Tomato wedges
Parsley sprigs

Place steak cubes in a small bowl; sprinkle with garlic powder and lemon-pepper seasoning. Set aside. Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once. Remove beef cubes to heated platter to keep warm. Add reserved butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings.

GLORIFIED BLT SANDWICH

1 piece toasted bread
Lettuce, shredded
Onion, thinly sliced
Tomato, thinly sliced
Cover this with cheese sauce, topped with two or three pieces of crisp bacon.

--CHEESE SAUCE:--
2 tbsp. butter, melted
2 tbsp. flour
Salt and pepper
Add one cup of milk. When thickened, add 1 cup grated cheese. Cook until thick, stirring all the time.

CHICKEN AND PEPPERS SANDWICHES

4 boneless chicken breast halves (1 lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 c. (2 oz.) shredded part skim Mozzarella cheese
3 tbsp. finely chopped green pepper
3 tbsp. finely chopped sweet red pepper
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns, split

Trim excess fat from chicken breast halves. Place chicken between 2 sheets of wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place chicken breast halves in a shallow container. Combine lemon juice and next 6 ingredients, stirring well. Pour over chicken. Cover and marinate in refrigerator 2 hours. Remove chicken from marinade, reserving marinade. Arrange chicken on a grill coated with cooking spray. Grill 6 inches over hot coals 15 minutes, turning and basting with reserved marinade every 5 minutes. Remove chicken from grill, and sprinkle with cheese. Set chicken aside, and keep warm. Coat a medium skillet with cooking spray. Place over medium heat until hot. Add green pepper, sweet red pepper, and onion. Saute 2 minutes or until tender. Remove from heat. Place lettuce leaves on 4 bun halves. Place reserved chicken on lettuce leaves. Top each bun half with 2 tablespoon pepper mixture. Yield: 4 servings

I hope you like them....Enjoy