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3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1¼ cups vegetable salad. Roll up; cut in half.

FIT TO EAT RECIPE PER SERVING: 371 CALORIES, 18 G FAT, 20 MG CHOLESTEROL, 34 G CARBOHYDRATE, 622 MG SODIUM, 19 G PROTEIN, 9 G FIBER

steak sandwiches

MAKES 4

1 tablespoon whole black peppercorns

1 tablespoon whole white peppercorns

1 tablespoon whole coriander seeds

1 teaspoon brown mustard seeds

1 New York strip steak (about 1 pound; ¾ to 1¼ inches thick)

4 garlic cloves

½ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 Vidalia onion, halved and cut into ¼-inch-thick slices

Coarse salt

4 ciabatta rolls, halved

½ teaspoon fresh lemon juice

1 ounce baby arugula

1. Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.

2. Blend garlic and ½ cup oil in a blender until combined. Set garlic oil aside.

3. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.

4. Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.

5. Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.

6. Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.

7. Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.

smoked salmon croque madames

MAKES 4

5 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

2/3 cup whole milk

Coarse salt and freshly ground pepper

8 slices white Pullman bread or thinly sliced sandwich bread

2 tablespoons Dijon mustard

5 ounces smoked salmon

¼ cup small dill sprigs, plus more for garnish

2 cups grated Comté cheese

4 large eggs

1. Make the béchamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.

2. Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with ¼ cup cheese. Sandwich with remaining bread, buttered side up.

3. Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved béchamel sauce on top of each sandwich; sprinkle each with ¼ cup remaining cheese. Broil until cheese is bubbling and golden brown.

4. Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

roast beef sandwiches

MAKES 6

To make slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.

2 tablespoons olive oil

1 tablespoon unsalted butter

1½ pounds beef eye of round

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

3 firm, ripe avocados

2 medium tomatoes, cut into ¼-inch-thick slices

Lettuce and radicchio, for serving

12 slices rustic bread (½ inch thick each)

Horseradish Cream (recipe follows)

1. Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter