The foundation of a good sandwich is great bread. Keep a couple varieties on hand. Try these combinations:

Bristo: Fat-free cream cheese, cucumber slices, tomato slices, sliced mushrooms, fresh spinach.

Pizza sandwich: Layer fresh spinach, sliced mushrooms, prepared tomato sauce and cheese. Grill on hearty rye or other specialty breads

Grilled Vegetables: Saute your favorite combination of zucchini, peppers, mushrooms and tomatoes in olive oil, season with basil or oregano

Cheesy Quesadillas: Stuff your favorite variety of tortilla shell with 1/2 cup shredded low-fat cheese, 2 ounce chopped pimentos and about 1/4 cup black beans. Wrap in foil and grill or bake for 8 minutes (350 degrees) Garnish with sliced peppers or lettuce and tomato if desired.

Philly Beef: Stuff 1/2 a pita bread or sub bun with thinly sliced roast beef and fat free cream cheese with vegetables. Add onions and mushrooms if desired.

Wraps: Start with a tortilla shell, stuff with leftover rice, black beans and prepared salsa. Garnish with your favorite cheese. Bake or microwave until warm.

Chicken Salad: Combine leftover chopped cooked chicken with a dash of balsamic vinegar and a drizzle of honey. Add a few chopped nuts, a few grapes and a 1/2-teaspoon of poppy seeds. Stir in low fat mayonnaise until lightly coated.

Fajita Sandwich: Stuff a pita or tortilla with shredded coleslaw mix (from produce section), shreds of leftover pork, beef or chicken and drizzles with teriyaki sauce or salsa, Heat until warm

Dressed Hummus: Spread a pita with hummus (try roasted red pepper hummus). Add fresh spinach and tomatoes if desired.