Joan Weeks of Cape Girardeau sent me several new ideas for sandwiches. She and her son, Rob, dine together frequently, and they are usually looking for new recipes. When making a sandwich, they would seldom turn to ordinary ham and cheese, turkey or peanut butter and jelly. Take a look at some of their favorites. Rob has also sent me an envelope full of recipes that will be shared with you next week; I'm sure you won't want to miss that.

Salad Nicoise Sandwich

1 (12 1/2-ounce) can tuna, drained

1 (6 ounce) can tuna drained

3 tablespoons capers, drained

1/4 cup mayonnaise

Freshly ground black pepper, to taste

1 1/2 tablespoons fresh lemon juice

2 (1-pound) loaves French bread

6 tablespoons olive paste or olive spread

Fresh arugula or watercress

2 fresh tomatoes, thinly sliced

1 red onion, thinly sliced

Combine tuna, capers, mayonnaise and lemon juice in bowl. Pepper to taste. Cut bread lengthwise. Pull out middle. Spread top and bottom with olive paste. Layer with arugula, tuna, tomato and red onion slices. Wrap tightly in plastic wrap or foil. Weight with a tray. Refrigerate about 4 hours. Slice and serve.

White albacore tuna is especially good in this sandwich. Makes 6 large servings.

Scrappy Beef Sandwiches

3 pounds chuck roast

1 onion, chopped

3 cloves garlic, sliced

1 1/4 cups water, divided

Salt, to taste

1 to 2 tablespoons flour

Buns or rye bread

Horseradish mustard

Heat oven to 400 degrees. Trim excess fat from heat. Place in shallow baking pan. Bake until browned. Drain fat. Add onion, garlic and 1 cup water. Cover tightly. Reduce oven temperature to 350 degrees. Bake approximately 2 hours, or until very tender. Remove meat from baking pan. Shred with a fork. Salt to taste. Thicken juices from meat using flour mixed with remaining 1/4 cup water. Return shredded meat to pan. Bake until heated through. Serve on buns or rye bread with horseradish mustard. Yields about 12 sandwiches.

Avocado Chicken Clubhouse

12 slices whole-wheat bread

1/4 cup chopped green onion

2/3 cup mayonnaise

1 tablespoon Dijon mustard

8 slices (about 10 ounces total) sliced turkey

1 medium avocado, peeled and sliced

8 slices tomato

8 slices crisply cooked bacon, cut in half

Lettuce

Toast bread. Stir together next 3 ingredients. Spread on 1 side of each slice of toast. Place 2 slices turkey on 1 side of each piece of toast. Top with avocado and slice of toast mayonnaise side down. Spread mayonnaise on toast. Place 2 slices tomato on 4 slices bread. Top with 4 pieces bacon and lettuce. Place toast on top. Repeat for remaining sandwiches. Secure with long wooden picks.

Crunchy Chicken Salad Sandwiches

2 cups cooked, cubed chicken

1/2 cup sliced celery

1/2 cup sliced cucumber

1/2 cup sliced radish

1/4 cup mayonnaise

1 teaspoon dill weed

1/4 teaspoon salt

12 small sandwich rolls

Lettuce

Stir together all ingredients except rolls and lettuce. Cover. Refrigerate at least 1 hour. Spread on rolls. Garnish with lettuce.

Greek Salad Sandwiches

4 ounces feta cheese, crumbled

1/4 cup olive oil

2 tablespoons mayonnaise

1 teaspoon lemon juice

1 1/2 teaspoons fresh oregano

Kosher salt

Black pepper

5 ounces baby spinach, washed

4 medium plum tomatoes, halved and thinly sliced

1 6-inch piece English cucumber, thinly sliced

1 cup canned chickpeas, drained

1/2 cup fresh mint leaves

1/8 cup pitted olives, such as kalamata, cut in half

6 peperoncini, chopped

4 pita rounds

Combine feta, oil, 3 tablespoons water, mayonnaise, lemon juice and oregano in blender. Blend until smooth. Add salt and pepper to taste. Combine spinach, tomatoes, cucumbers, chick peas, mint leaves, olives and peperoncini with dressing. Divide salad mix among pita rounds cut in half. Serve.

Turkey and Chive Sandwich

1 (8-ounce) package cream cheese, softened

2 teaspoons chopped fresh chives

4 French bread rolls, split

4 lettuce leaves

8 (1-ounce) slices cooked turkey

1 medium tomato, sliced

1 medium green bell pepper, sliced into rings

4 (1-ounce) slices Swiss cheese

Stir together cream cheese and chives. Spread on roll halves. Layer bottom half of each sandwich with lettuce leaf, 2 turkey slices, tomato, green pepper and 1 slice Swiss cheese. Top with remaining roll. Repeat for remaining sandwiches.

I like the different twist to these sandwiches. I am always looking for something new to do with a sandwich, so I will be looking to trying these new ideas.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.