Cajun Chicken Sandwiches

   4                    chicken breast halves without skin -- boneless
                         powdered chipotle peppers -- to taste
   2      tablespoons   canola oil
   4                    hamburger buns

                        ***GARNISHES***
                        chipotle pepper puree
                        thick sliced tomatoes
                        dill pickles
                        onion slices
                        lettuce leaves
                        cheese slices -- your choice
                        mustard
                        mayonnaise

Season the chicken breast halves. Heat the oil in a skillet. When oil is
hot, place the chicken in the skillet & cook turning once or twice until
chicken is done. Place chicken on a plate lined with paper towels to
drain the oil.

Spread a little chipotle pepper puree on one half of each bun, on the
other half spread your choice of mustard or mayonnaise. Place a piece of
chicken & any of the other garnishes you desire in the bun

Charlie's Wrap Sandwich

   2      Tablespoons   Extra Virgin Olive Oil
                        Sauteed Peppers
   1      Bunch         Arugula Lettuce Or Any Other Variety
   1      Tablespoon    Chopped Sun Dried Tomatoes
   2      Tablespoons   Goat Cheese
   1      Tablespoon    Sherry Vinegar
     1/2                orange pepper
     1/2                yellow red pepper
   2      Large         sweet red pepper
   1      Tablespoon    Extra Virgin Olive Oil

1. Heat 1 table spoon of extra virgin olive oil in a hot skillet. Add 2 large s
weet red pepper. 1/2 yellow red pepper, 1/2 orange pepper - seeded, cored, and
cut in strips - saut‚ until soft.

2. Remove from the heat and sprinkle with 1/2  table spoon of sherry vinegar.

3. Spread 2 table spoons of goat cheese on the f lour tortillas, or wraps. Scatter 1 table spoon of chopped sun dried tomatoes on the wrap. Divide the sauted peppers on top of tortilla, making sure they are in the center of the tortilla.

4. Toss 1 bunch of arugula lettuce (or any other variety of lettuce that you choose) with 2 table spoons of extra virgin olive  oil and 1/2; table spoon of sherry vinegar. Place tossed arugula in the center
of tortilla.

5. Fold about of inch of the tortilla from top and bottom over the  filling. Turn the wrap sideways and roll it up. Wrap in wax paper or tin foil.

6. Serve at room temperature.

Chicago Italian Beef Sandwiches

      2 lb beef roast, leftover,
           pre-roasted
           Roasting pan drippings
      2 tb fresh oregano, finely
           chopped
           OR 2 teaspoon dried
           oregano, crushed
      1 tb fresh sweet basil,
           finely chopped
           OR 1 teaspoon dried
           basil, crushed
      1 ts whole black peppercorns
    1/2 ts red pepper, ground (1/2
           to 1)
      1 tb  fresh parsley, minced
           Salt, to taste
      3 cl garlic, minced
      1    fresh green pepper seeded
           and
        sl into 1/4 inch strips

  Thinly slice cooked, roast beef and place in a Dutch oven (or put
  it back into the same pan in which the beef was roasted). Add
  enough water to cover. Add remaining ingredients and bring to
  simmer. After the beef has cooked for awhile, taste and adjust
  seasonings. Cook about 1 hour. Serve beef only on Italian bread
  with grilled green peppers and / or giardinera relish.  As you
  serve dip the sandwich in your gravy.