This sandwich features a nice combination of textures: The wild mushrooms add creaminess, while the radicchio leaves provide crunch against the softness of the bread — which can be whole wheat. (You certainly don't have to make your own basil bread, as the recipe suggests!)
Per serving: 259 calories, 3g saturated fat, 45g carbohydrates, 8g protein, 8g fiber, 107g sodium
by Christopher Idone
Ripe avocados are rich with flavor, nutritionally dense and delicious sandwich fillers — especially combined with tomatoes, as they are in this recipe. You can skip the bacon to avoid extra calories and fat.
Per serving: 152 calories, 4g saturated fat, 14g carbohydrates, 4g protein, 3g fiber
by David Ricketts
This sandwich delivers a kick, thanks to spicy ginger and hot red pepper sauce. It calls for canned tuna, but if you cook up some fresh tuna you'll take it up a notch.
Per serving: 267 calories, 1g saturated fat, 26g carbohydrates, 28g protein, 5g fiber
by Steve Kapelonis and Elena Kapelonis
It's vegetarian-friendly, but meat eaters can also benefit from the protein and low cholesterol in this recipe. The blanched broccoli adds a tasty crunch.
Per serving: 340 calories, 9g fat, 35g carbohydrates, 35g protein, 8g fiber
by Robert W. Surles
Dijon mustard, honey and white wine vinegar bring the chicken to life, while dried cranberries add color and sweetness. This wrap is a great way to use up leftover chicken or turkey.
Per serving: 234 calories, 1g saturated fat, 27g carbohydrates, 16g protein, 3g fiber, 562 mg sodium
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