Beef and Sweet Onion Sandwiches

12 ounces boneless beef sirloin or top round steak, cut 1-inch thick

1/2 teaspoon coarsely ground black pepper

Salt

2 teaspoons vegetable oil

1 medium sweet onion, sliced

2 tablespoons Dijon-style mustard

1/2 cup roasted red bell peppers (1/2 of a 7-ounce jar, drained)

8 (1-inch-thick) slices sourdough

1 1/2 cups torn spinach or salad greens

1. Trim fat from meat. Sprinkle both sides of meat with pepper and salt; press in lightly. In a large skillet cook meat in hot oil over medium-high heat about 8 minutes or until slightly pink in center, turning once. Remove from skillet; keep warm.
2. Add onion to drippings in skillet, adding more oil if necessary. Cook and stir about 5 minutes or until onion is crisp-tender. Stir in mustard; remove from heat.
3. Meanwhile, cut roasted red peppers into 1/2-inch wide strips. Toast bread, if desired, and shred spinach or salad greens.
4. Just before serving, thinly slice meat into bite-size strips. To serve, top 4 bread slices with spinach or salad greens, meat strips, roasted pepper strips, onion mixture, and remaining bread slices.

Vegetable Hero Sandwich

1 (16-ounce) unsliced loaf French bread
2 tablespoons olive oil
1 clove garlic, minced
1 onion, thinly sliced
2 carrots, thinly sliced
1/2 red bell pepper, seeded and sliced
1 zucchini, sliced
1 (15-ounce) can tomato sauce
3/4 teaspoon crushed dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1/2 pound Muenster cheese, sliced

1. Slice French bread in half lengthwise and scoop out part of the center. Place the halves, cut side up, on a baking sheet. Broil for 1 minute or until lightly toasted.
2. In a heavy skillet, heat olive oil. Add garlic and onion; cook until tender, about 5 minutes. Stir in carrots, red bell pepper and zucchini. Cook an additional 10 minutes or until tender.
3. Add tomato sauce, oregano and basil Season to taste with salt and pepper. Simmer for 2 minutes. Spoon over the bread. Top with sliced Muenster cheese and place under broiler until cheese melts, about 1 minute.
   Serve hot.

Eggless Egg Salad Sandwiches

1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices

1. Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.
2. Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.