MIRACLE WHIP Ham on Dark Rye

Prep Time: 10 min.

Makes: 1 serving

What You Need

2 slices dark rye bread, toasted

1 Tbsp. MIRACLE WHIP Dressing

2 tsp. hot pepper jelly

6 slices OSCAR MAYER Deli Fresh Black Forest Ham

2 thin red onion slices

4 thin pear slices

Make It

SPREAD 1 toast slice with dressing, then spread remaining toast slice with jelly.

FILL with remaining ingredients to make sandwich.

SPECIAL EXTRA

Add 1 KRAFT Big Slice Cheddar Cheese Slice to sandwich.

MIRACLE WHIP Ham on Dark Rye

Prep Time: 10 min.

Makes: 1 serving

What You Need

2 slices dark rye bread, toasted

1 Tbsp. MIRACLE WHIP Dressing

2 tsp. hot pepper jelly

6 slices OSCAR MAYER Deli Fresh Black Forest Ham

2 thin red onion slices

4 thin pear slices

Make It

SPREAD 1 toast slice with dressing, then spread remaining toast slice with jelly.

FILL with remaining ingredients to make sandwich.

SPECIAL EXTRA

Add 1 KRAFT Big Slice Cheddar Cheese Slice to sandwich.

Peachy Bacon Sandwiches

Prep Time: 10 min.

Makes: 2 Servings

What You Need

Tbsp. MIRACLE WHIP Dressing

tsp. Sriracha sauce (hot chili sauce)

slices Italian bread, toasted

2 peaches, thinly sliced

slices cooked OSCAR MAYER Bacon

1/2 cup tightly packed arugula

Make It

MIX dressing and Sriracha sauce until blended; spread onto toast slices.

FILL with remaining ingredients to make 2 sandwiches.

SPECIAL EXTRA

Add 1 minced garlic clove to MIRACLE WHIP mixture before spreading onto toast slices.

SERVING SUGGESTION

Serve with cut-up fresh vegetables and fruit to round out the meal.

Peachy Bacon Sandwiches

Prep Time: 10 min.

Makes: 2 Servings

What You Need

Tbsp. MIRACLE WHIP Dressing

tsp. Sriracha sauce (hot chili sauce)

slices Italian bread, toasted

2 peaches, thinly sliced

slices cooked OSCAR MAYER Bacon

1/2 cup tightly packed arugula

Make It

MIX dressing and Sriracha sauce until blended; spread onto toast slices.

FILL with remaining ingredients to make 2 sandwiches.

SPECIAL EXTRA

Add 1 minced garlic clove to MIRACLE WHIP mixture before spreading onto toast slices.

SERVING SUGGESTION

Serve with cut-up fresh vegetables and fruit to round out the meal.

Grilled Portobello Sandwich

Prep Time: 20 min.

Makes: 1 serving

What You Need

1 portobello mushroom, gills removed

1/2 red pepper

1/4 cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided

2 slices  Italian bread, 1/2 inch thick

1 Tbsp. MIRACLE WHIP Dressing

2 tsp. pesto

1 KRAFT Provolone Cheese Slice

Make It

HEAT grill to medium heat.

BRUSH mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes.

MEANWHILE, grill bread 1 to 2 min. on each side or until lightly toasted on both sides.

SLICE mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.

SUBSTITUTE

Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.

MAKE AHEAD

Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

Grilled Portobello Sandwich

Prep Time: 20 min.

Makes: 1 serving

What You Need

1 portobello mushroom, gills removed

1/2 red pepper

1/4 cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided

2 slices  Italian bread, 1/2 inch thick

1 Tbsp. MIRACLE WHIP Dressing

2 tsp. pesto

1 KRAFT Provolone Cheese Slice

Make It

HEAT grill to medium heat.

BRUSH mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes.

MEANWHILE, grill bread 1 to 2 min. on each side or until lightly toasted on both sides.

SLICE mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.

SUBSTITUTE

Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.

MAKE AHEAD

Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.