ONLINE EXTRA — LUSCIOUS LEFTOVERS: Truffled Beef Sandwiches . . . Ham Panini with Provolone and Caramelized Onions . . . Cubano Sandwich, etc.

Truffled Beef Sandwiches

2 French baguettes, 18 to 20 inches long

4 tablespoons black truffle butter, at room temperature

12 slices cooked leftover beef filet or rib roast

½ teaspoon each: salt, freshly ground pepper

2 ounces Parmesan cheese, shaved into thin strips

Baby arugula

Split baguettes lengthwise. Spread bottom halves generously with truffle butter. Top each with layer of sliced beef; sprinkle with salt and pepper. Scatter Parmesan over the beef. Top with arugula leaves and top half of baguettes; slice each on the diagonal into 3 sandwiches.

Yield: Serves 6.

Approximate nutritional analysis per serving: 466 calories, 40 percent of calories from fat, 20 grams fat (10 grams saturated), 54 milligrams cholesterol, 49 grams carbohydrates, 20 grams protein, 946 milligrams sodium, 2 grams fiber.

Ham Panini with Provolone and Caramelized Onions

2 tablespoons olive oil, divided

1 large onion, peeled, thinly sliced

2 tablespoons light brown sugar

1 16-ounces French baguette or other favorite bread

Mixed field greens

½ cup favorite condiment

½ pound thinly sliced leftover baked ham

4 slices provolone cheese (about ½ ounce each)

1 avocado, cut in half, pitted and sliced

1/8 teaspoon sea salt and garlic seasoning or favorite seasoning

Have ready a panini maker, grill pan or tabletop (Foreman) grill.

In a large skillet, heat the oil over medium heat. Add the onion slices and cook until just beginning to turn golden brown, about 10 minutes. Sprinkle with the brown sugar and continue cooking until onions are completely softened. Set aside.

Cut the bread into 4 even pieces. Spread 1 tablespoon of the condiment on each piece of bread. Top with some field greens, ham slices and 1 slice of cheese for each sandwich. Top with caramelized onions and avocado slices. Top with bread. Brush the bread all over with some olive oil and sprinkle with the sea salt and garlic seasoning. Place on the panini maker or tabletop grill and press down. Cook until the cheese melts, about 5 minutes. Remove and serve.

Yield: Serves: 4 (large sandwiches).

Approximate nutritional analysis per serving: 657 calories, 35 percent of calories from fat, 26 grams fat (8 grams saturated), 76 grams carbohydrates, 30 grams protein, 891 milligrams sodium, 63 milligrams cholesterol, 136 milligrams calcium, 6 grams fiber.

Cubano Sandwich

1 10-ounce baguette

2 tablespoons Dijon mustard

4 ounces sliced Swiss cheese (reduced fat, if desired)

8 ounces sliced leftover pork

6 long dill pickle slices

1 tablespoon olive oil

Split the bread horizontally. Spread the mustard over both cut surfaces. Place a layer of cheese on the bottom half; top with the pork, pickles and a second layer of cheese. Close the sandwich and brush the outside surfaces (top and bottom) with olive oil. Cut into 4 even lengths.

Heat a large, nonstick skillet over medium high and add sandwiches. Place a heavy skillet (such as cast iron) on top of sandwiches and cook until the undersides are golden and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches and repeat, again weighting the sandwiches with the heavy skillet, and cook until the cheese is melted, another 2 to 3 minutes. Serve immediately.

Yield: Serves 4.

Quick Chicken Soup

1 tablespoon olive oil

1 cup uncooked orzo

1 cup diced onion

2 cups sliced carrots

2 ribs celery, sliced

1 small zucchini, washed, sliced

1 boneless, skinless leftover chicken breast (about ¾ pound)

6 to 8 cups fat-free, less-sodium chicken broth

1 cup fresh or frozen peas

½ cup loosely packed, roughly chopped fresh parsley

Sea salt to taste

Freshly ground black pepper to taste

In a medium soup pot, heat the olive oil over medium-high heat. Add the orzo and cook, stirring, until golden. Remove the orzo from the pot and set aside. To the same pot, add the onion, carrots and celery and saute until just tender, about 3 minutes. Add the zucchini and saute 2 minutes.

Add the chicken breast and broth. Cook uncovered 10 to 12 minutes or until chicken breast is thoroughly cooked through. Add toasted orzo and peas and cook for another 5 minutes. Remove the chicken breast and shred it into pieces. Add it back to the pot along with the parsley. Season with salt and pepper to taste. Cook 1 minute more. Serve immediately.

Yield: Serves 6.

Approximate nutritional analysis per serving: 322 calories, 19 percent of calories from fat, 7 grams fat (1 gram saturated), 43 grams carbohydrates, 22 grams protein, 920 milligrams sodium, 40 milligrams cholesterol, 8 grams fiber.

All-Purpose Hash

2 tablespoons butter

2 to 3 mushrooms, chopped, optional

2 shallots or 1 medium onion, chopped

1 rib celery, chopped

½ large red or green bell pepper, chopped

2 medium or small potatoes, boiled, peeled, chopped

6 ounces leftover cooked beef, lamb, pork, corned beef or poultry, cut into a small dice

¼ teaspoon salt

1/8 teaspoon pepper

¼ cup lamb, beef, veal or chicken stock

2 tablespoons chopped fresh parsley

Melt the butter in an 8-to-9-inch skillet. Cook the mushrooms, shallots, celery and bell pepper, stirring often, until almost soft, about 5 minutes. Stir in the potatoes and the meat. Season with salt and pepper. Cook until hash begins to sizzle, 2 minutes.

Pour in the stock. Cook over low heat, partially covered, 10 minutes. Turn the hash over with a spatula. Cook, uncovered, until liquid evaporates and crust begins to form on bottom, 5 minutes. Turn the hash over; cook until other side is browned, 5 minutes. Serve with parsley sprinkled on top.

Roast Beef Hash

2 teaspoons olive oil

½ pound red potatoes, washed and cut into 1-inch cubes (don’t peel)

½ medium red onion, sliced (1 cup)

3½ ounces shiitake mushrooms, diced (1½ cups)

1 tablespoon pine nuts

¾ pound lean leftover roast beef, cut into 1-inch cubes

1 cup canned sweet pimento, drained and sliced

2 sprigs fresh thyme or 1 teaspoon dried thyme

2 tablespoons flour

1 cup fat-free, low-salt chicken broth

Salt and freshly ground black pepper

Heat oil in a nonstick skillet on high. Add potatoes. Saute 5 minutes, tossing potatoes to turn them halfway through. Add onion and mushrooms and saute 10 minutes. Toss after 5 minutes. Add pine nuts, roast beef, pimentos and thyme and toss for 2 minutes.

Push ingredients to the sides of the skillet leaving a hole in the center. Add the flour and then broth and stir until sauce thickens. Toss with the ingredients. The sauce will lightly bind the hash. Add salt and pepper to taste. Remove thyme sprigs and serve.

Yield: Serves 2.

Approximate nutritional analysis per serving: 592 calories, 56.1 grams protein, 39.7 grams carbohydrates, 21.4 grams fat (6 grams saturated), 32.5 percent of calories as fat, 1.8 grams fiber, 139 milligrams cholesterol, 415 milligrams sodium.

Salmon Cakes with Poblano Dressing

SALMON CAKES:

2 cooked leftover salmon fillets, about 8 ounces each, chopped

½ cup each: crumbled corn flakes, chopped red bell pepper

¼ cup mayonnaise

1 jalapeno pepper, seeded, deveined, finely chopped

3 green onions, white and some green, chopped

2 tablespoons chopped fresh cilantro

1 tablespoon seafood seasoning blend, such as Old Bay

1/8 teaspoon Worcestershire sauce

2 eggs, beaten

½ teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

POBLANO DRESSING:

½ cup each: mayonnaise, plain yogurt

1 poblano pepper, roasted, seeded, peeled, chopped, see note

1 clove garlic

Juice of one lime

1/8 teaspoon hot red or green pepper sauce

½ teaspoon salt

Freshly ground pepper

For salmon cakes, mix together salmon, cornflakes, bell pepper, mayonnaise, jalapeno, green onions, cilantro, seafood seasoning, Worcestershire sauce, eggs, salt and pepper to taste in a large bowl. Form mixture into 16 patties. Transfer the salmon cakes to a baking pan; cover. Refrigerate until firm, about 1 hour.

Meanwhile, for dressing, combine mayonnaise, yogurt, poblano pepper, garlic, lime juice, hot sauce, salt and pepper to taste in a blender or food processor; puree. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Fry the patties in batches, adding additional oil as needed, until browned and cooked through, turning once, about 5 minutes each side. Remove; transfer to paper towel-lined baking pan; cover patties loosely with foil. Arrange greens on four plates; top with cakes. Top with dressing.

Note: Roast the poblano pepper over the flame of a stovetop burner using tongs, charring all sides. Place the roasted pepper in a paper bag to cool before peeling and seeding.

Yield: Serves 4 (4 cakes each).

Approximate nutritional analysis per serving: 526 calories, 70 percent of calories from fat, 40 grams fat (6 grams saturated), 188 milligrams cholesterol, 9 grams carbohydrates, 31 grams protein, 769 milligrams sodium, 1 gram fiber.

Roast Beef Hash

2 tablespoons vegetable oil

1 tablespoon butter

1 small onion, finely chopped

1 teaspoon paprika, Hungarian hot preferred

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 large potato, cut into ½-inch pieces, cooked

2 cups cooked roast beef, fat trimmed, cut into ½-inch pieces

4 eggs, poached (optional)

Heat oil and butter in medium skillet until butter is melted. Add onions; cook, stirring occasionally until soft, about 4 minutes. Stir in paprika, salt and pepper; cook 1 minute. Stir in potatoes and meat. Cook, undisturbed, over medium heat until crust has formed, about 10 minutes. Turn hash; cook until lightly browned, 5 minutes. Serve with poached eggs, if desired.

Yield: Serves 4.

Approximate nutritional analysis per serving (without eggs): 285 calories, 49 percent of calories from fat, 16 grams fat (3.3 grams saturated), 65 milligrams cholesterol, 350 milligrams sodium, 8 grams carbohydrates, 28 grams protein, 0.9 grams fiber.

Tags: online extra, salmon cakes, chicken soup, cubano sandwich, features, food, recipes, leftovers, roasts, hash, salmon, soup, panini, sandwiches