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1 bagel

¼ cup cream cheese (block-style, not whipped)

2 ounces smoked salmon

Red onion, thinly sliced, to taste

1 large tomato

Balsamic vinegar, to drizzle

Ground black pepper, to taste

1 slice bacon, cooked

Heat the oven to 350°F.

Cut the bagel in half, then spread half of the cream cheese on each side. Top one half of the bagel with the salmon and red onion slices.

Cut a thick slice out of the center of the tomato; reserve the remaining tomato for another use. Place the tomato slice over the onion, then drizzle it with a bit of balsamic vinegar. Season with pepper.

Top the tomato with the bacon, breaking the bacon into shorter lengths as needed to fit evenly. Top with the second half of the bagel, then tightly wrap the sandwich in foil.

Place in the oven for 20 minutes, or until just heated through.

HOW LONG? 25 MINUTES (5 MINUTES ACTIVE)

HOW MUCH? 1 SERVING

Smoked Turkey Breast and Apple Chutney Panini

Don’t waste your money on a silly panini press. All you really need are two skillets, one smaller than the other. Heat the larger of the two pans, put your sandwich in it, then place the second pan on top. Place some heavy canned goods in the top pan to weigh it down. If you have a cast-iron pan, use that for the top, and you won’t even need the cans.

½ small apple, peeled, cored, and diced

2 tablespoons mango chutney

2 large naan or pita pockets, halved crosswise

4 large slices extra-sharp cheddar cheese (about 3 ounces)

4 deli slices smoked turkey breast

Ground black pepper, to taste

In a small bowl, combine the apple and chutney. Spread this mixture over 2 of the bread halves. Top the chutney with cheese, turkey breast, and pepper. Top each with the second bread half.

Set a large skillet over medium heat. Spritz the pan with cooking spray, then add the panini. Place a second pan on top of the panini, weighing it down with several canned goods if it is light.

Toast the panini until the bottoms are crisp and lightly browned, 2 to 3 minutes. Remove the top pan, flip the sandwiches, replace the top pan, and toast another 2 to 3 minutes.

HOW LONG? 15 MINUTES

HOW MUCH? 2 SERVINGS

Grilled Asian Chicken Sandwich

The combination of sesame oil, vinegar, and soy sauce is decadent without being cloying or fatty. Add a splash of hot sauce and some chopped scallions, and you have a great dipping sauce for spring rolls or Asian-style dumplings. Or toss cubed winter squash in it, then roast and sprinkle with sesame seeds for a flavorful side dish.

2 tablespoons toasted sesame oil, divided

1 tablespoon rice vinegar or cider vinegar

1 tablespoon soy sauce

1 teaspoon garlic powder

½ teaspoon ground ginger

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

1 boneless, skinless chicken breast

2 ciabatta or crusty rolls

1 tablespoon mayonnaise

1 tablespoon Asian-style or other hot mustard

4 to 6 leaves Bibb lettuce

2 thick slices tomato

1 scallion, chopped

In a medium bowl, whisk together 1 tablespoon of the oil, the vinegar, soy sauce, garlic powder, ginger, salt, pepper, and paprika. Set aside.

Carefully cut the chicken breast horizontally through the center to create 2 thin cutlets. Place the chicken in the bowl of marinade, turn it to coat, and set aside for 15 minutes.

Split the rolls in half. Use the remaining tablespoon of oil to lightly coat the cut sides of each bun. Remove the chicken from the marinade; discard the marinade.

Set a grill pan over medium-high heat. Lightly coat the pan with cooking spray, then add the chicken. Grill until there are prominent marks on the bottoms, 5 to 6 minutes.

Flip the chicken. Reduce the heat to medium, cover the pan, and grill for another 3 to 4 minutes, or until an instant-read thermometer inserted at the center registers 165°F. Transfer the chicken to a plate. Cover and set it aside.

Place the buns in the grill pan, cut sides down, and toast