ONLINE EXTRA — SUPER SANDWICHES:Low-Stress Sausage Sandwich. . . Veggie Pitas . . . Slow-Cooker Pulled Pork Sandwich, etc.

Low-Stress Sausage Sandwich

1 small bulb fennel

2 large yellow onions

2 tablespoons olive oil

Coarse salt and black pepper

6 Italian sausages, spicy or sweet

6 long rolls, split

½ cup spicy brown mustard

Trim stalks and outer leaves from the fennel. Cut the bulb top to bottom into ½-inch thick slices, stopping shy of the root to hold the bulb together. Cut onions crosswise into ½-inch thick slices.

Lightly brush fennel and onion with oil. Season with salt and pepper. Grill directly over medium heat, turning once, until tender, 12 to 15 minutes. Trim the root from each fennel slice. Chop fennel and onion slices into ½-inch dice.

Cook sausages directly over medium heat, turning once, until firm and no longer pink in the center, 16 to 17 minutes. Toast cut sides of the buns directly over medium heat.

Pair sausages, buns. Scatter on fennel, onions. Drizzle with mustard. Serve warm, with hot potatoes and cold beer.

Yield: Serves 6.

Veggie Pitas

2 cups packed baby spinach

2 tablespoons light or regular Caesar salad dressing

2 large whole wheat pitas, halved

½ cup hummus

1 small red bell pepper, thinly sliced

4 ounces thinly sliced part-skim mozzarella cheese

Combine spinach and salad dressing in medium bowl; mix well. Line each pita pocket evenly with hummus, bell pepper, spinach mix and cheese.

Yield: Serves 4.

Approximate nutritional analysis per serving: 230 calories, 9 grams fat, 560 milligram sodium, 26 grams carbohydrates, 5 grams fiber, 14 grams protein.

Slow-Cooker Pulled Pork Sandwich

3 tablespoons canola or corn oil

4 pounds boneless pork shoulder, cut into 4 equal pieces

1 yellow onion, finely chopped

1 cup cider vinegar

¾ cup ketchup

½ cup dark molasses

1/3 cup firmly packed brown sugar

2 teaspoons red pepper flakes

1 tablespoon Worcestershire sauce

1 teaspoon each: dry mustard, salt, freshly ground pepper

½ teaspoon paprika

12 soft sandwich rolls, toasted

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4 to 5 hours. (The pork can be cooked on low 8 to 10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Yield: Serves 12.

Approximate nutritional analysis per serving: 480 calories, 32 percent of calories from fat, 16 grams fat 5 grams saturated), 97 milligrams cholesterol, 43 grams carbohydrates, 38 grams protein, 656 milligrams sodium, 1 grams fiber.

Tomato, Basil, Fresh Mozzarella and Prosciutto Panini

1 large focaccia bread

1 cup Roasted Red Bell Pepper Tapenade (recipe follows)

3 green onions, washed, chopped

1 tablespoon capers, rinsed and drained

1 tablespoon chopped fresh oregano

1/3 cup olive oil

¼ cup sherry wine vinegar

Salt and freshly ground black pepper to taste

4 large ripe tomatoes, sliced into ¼-inch thick slices

1 pound fresh mozzarella cheese, cut into 24 thin slices

24 large whole basil leaves

12 ounces thinly sliced prosciutto

½ cup grated Parmesan cheese

Basil sprigs for garnish

Cut the focaccia in half horizontally and then into 6 equal squares. Remove the top 6 squares, leaving the focaccia in its original shape. Brush the inner sides of the top 6 squares with the tapenade.

In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.

Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia. Top with the Parmesan cheese.

Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.

Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

Yield: Serves 6.

Approximate nutritional analysis per serving: 855 calories, 55 percent of calories from fat, 52 grams fat (19 grams saturated), 56 grams carbohydrates, 40 grams protein, 1,837 milligrams sodium, 117 milligrams cholesterol, 577 milligrams calcium, 4 grams fiber.

Roasted Red Bell Pepper Tapenade

Jarred roasted red bell peppers can be used in this recipe.

2 roasted red bell peppers, coarsely chopped

12 oil-packed sun-dried tomatoes, drained

2 anchovy fillets

2 cloves garlic, peeled

2 green onions, washed, ends removed, coarsely chopped

1 tablespoon capers, rinsed and drained

1 tablespoon herbs de Provence

¼ cup chopped fresh basil

1/3 cup olive oil

1 tablespoon fresh lemon juice

Freshly ground black pepper to taste

In a food processor fitted with the metal blade combine all ingredients — adding the oil in a steady stream while the machine is running — until mixture is smooth and thick.

Cover and refrigerate up to 3 weeks.

Yield: 1½ cups. (Analysis per tablespoon.)

Pan-Seared Salmon BLT

8 slices thick-cut pepper bacon

½ teaspoon sugar

4 salmon filets (6 ounces each), rinsed, patted dry

Salt and freshly ground black pepper to taste

1 lemon, cut into 4 wedges

8 slices multigrain bread with seeds, toasted

2/3 cup Mayonnaise with Fresh Herbs (see cook’s note)

8 frisee or curly endive lettuce leaves

24 cherry or grape tomatoes, halved

1 cup chopped broccoli florets or alfalfa sprouts, divided

In a 10-inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, turning once, until the bacon is browned and crispy. Remove the bacon and drain it on paper towels.

Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet and cook them over medium-high heat, about 3 minutes per side, or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.

Spread the bread slices with the mayonnaise. On four of the bread slices, arrange 2 lettuce leaves, 2 strips of bacon, 1 salmon filet, 12 tomato halves and ¼ cup of the broccoli. Top with remaining bread and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.

Yield: 4 sandwiches.

Cook’s note: To prepare Mayonnaise with Fresh Herbs, in a small bowl whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Dijon mustard, 1/3 cup assorted chopped herbs ( parsley, basil, tarragon, rosemary and thyme), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, salt and freshly ground black pepper to taste. Yield: 1 cup.

Approximate nutritional analysis per serving: 707 calories, 50 percent of calories from fat, 39 grams fat (9 grams saturated), 39 grams carbohydrates, 49 grams protein, 849 milligrams sodium, 124 milligrams cholesterol, 136 milligrams calcium, 8 grams fiber.

Roasted Vegetable and Arugula Panini

3 Japanese eggplants, sliced into ½-inch rounds

1 zucchini, sliced into ½-inch rounds

1 yellow squash, sliced into ½-inch rounds

1 red bell pepper, seeded and sliced into rings

1 red onion, peeled, thinly sliced

1 cup Garlic Herb Vinaigrette (see cook’s note), divided

Salt and freshly ground black pepper

¼ cup balsamic vinegar

½ cup freshly grated Romano cheese

1 large focaccia bread

2 bunches arugula, washed, patted dry

4 ounces shaved fresh Parmesan cheese

8 large whole basil leaves

Preheat the oven to 450 degrees.

Place the eggplant, zucchini, yellow squash, red bell pepper and red onion on a large baking sheet. Brush the vegetables with ½ cup of the Garlic Herb Vinaigrette. Season with salt and pepper.

Roast the vegetables for 20 minutes, stirring occasionally. Remove them from the oven (leave the oven on), place the vegetables in a bowl along with the balsamic vinegar and Romano cheese; toss to combine.

Cut the focaccia in half horizontally and brush the remaining ½ cup of vinaigrette over the cut sides. Place it in the oven directly on the center rack, brushed side up, for about 5 minutes.

Remove it from the oven, then cut each half into 4 equal squares. Top with the roasted vegetables, arugula, Parmesan cheese and basil leaves. Top with the remaining focaccia squares and press gently. Slice on a diagonal and serve immediately.

Yield: 4 sandwiches.

Cook’s note: To prepare the Garlic Herb Vinaigrette, in a small bowl whisk together ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic, peeled, chopped, 1 shallot, peeled, chopped, ½ cup olive oil, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon sugar, ¼ cup assorted chopped fresh herbs (parsley, rosemary, basil, tarragon, oregano and thyme. Adjust seasonings to taste. Cover and refrigerate up to 5 days.

Yield: 1 cup.

Approximate nutritional analysis per serving: 915 calories, 45 percent of calories from fat, 47 grams fat (13 grams saturated), 99 grams carbohydrates, 28 grams protein, 1,561 milligrams sodium, 29 milligrams cholesterol, 591 milligrams calcium, 13 grams fiber.

Grilled Tomato and Brie Sandwiches

8 1-ounce slices 100 percent whole-grain bread (about ¼-inch thick)

1 teaspoon olive oil

1 garlic clove, halved

2 teaspoons country-style Dijon mustard

4 ounces Brie cheese, thinly sliced

1 1/3 cups packaged baby arugula and spinach greens

8 1/8-inch-thick slices beefsteak tomato

Cooking spray

Heat grill, grill pan, griddle or skillet over high heat. Brush one side of each bread slice with oil; rub with cut sides of garlic. Spread ½ teaspoon mustard on each of 4 bread slices, oil side down. Top with 1 ounce cheese, 1/3 cup greens and 2 tomato slices. Top with remaining bread, oil side up.

Coat pan or grill with cooking spray. Cook sandwiches about 2 minutes per side until lightly toasted and cheese is melted.

Yield: Serves 4.

Approximate nutritional analysis per serving: 234 calories, 11 grams protein, 27 grams carbohydrates, 10 grams fat (5 grams saturated), 28 milligrams cholesterol, 445 milligrams sodium, 6.5 grams fiber.

Grilled Tomato Sandwich with Blue Cheese Spread

¼ cup blue cheese

About 1 tablespoon cream cheese

1 teaspoon chopped fresh chives

½ to 1 teaspoon milk

2 slices good-quality, crusty bread

2 to 3 slices ripe, red tomato

Salt and pepper to taste

½ to 1 tablespoon butter

Mash blue cheese, cream cheese and chives with just enough milk to make it spreadable. Smear a thin layer on each slice of bread. Top with tomato slices, salt and pepper and put bread together to make a sandwich.

Heat skillet and add butter. Swirl around pan until melted and pan is coated. Place sandwich in skillet and cook a couple of minutes, until toasted on one side. Press down sandwich gently with a spatula and turn. Cook until golden and gooey.

Cut on diagonal and serve hot. (If you’re making more than one, assemble them on a baking sheet, brush with melted butter and broil on both sides.).

Eggless Egg Salad

1 pound firm plain tofu

½ cup finely diced red onion

2 ribs celery, finely diced

½ cup favorite mayonnaise

4 teaspoons Dijon mustard

1¾ teaspoons turmeric

½ teaspoon salt

¼ teaspoon black pepper

Crumble tofu into a bowl. Add onion and celery and stir into crumbled tofu.

In separate bowl, whisk together mayonnaise, mustard, turmeric, salt and pepper.

Add dressing to tofu and mix well to combine. Season with additional salt and pepper to taste.

Yield: 3½ cups

Note: If you want to substitute eggs for tofu and make a traditional egg salad, use 4 hard-boiled eggs and crumble them with a fork.

Green Thai Coconut Curry Chicken Wraps

½ cup regular or light coconut milk

1 tablespoon Thai green curry paste (see note)

2 tablespoons chopped cilantro

1¼ cups shredded cooked chicken

¼ cup shredded carrots

2 tablespoons thinly sliced green onions

2 tablespoons chopped roasted peanuts (optional)

4 whole wheat (8 inches) tortillas or wraps

1 cup shredded green leaf lettuce

In a medium bowl, whisk together coconut milk and curry paste until smooth.

Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat. Arrange tortillas in a single layer on a flat surface. Place ¼ of chicken mixture down the center of each tortilla.

Top with lettuce and roll up tortillas burrito-style, tucking ends in and wrapping each up snugly.

Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.

Yield: Serves 4.

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