Cook Without Book

                             Ingredients 2/3 cup   bulgur 1  (15-ounce) can garbanzo beans, rinsed and drained 1  large egg white 1/2 cup   packed fresh parsley leaves 1/4 cup   packed fresh mint leaves 1  garlic clove 1/4 teaspoon   cayenne pepper 1 teaspoon   ground cumin 1/4 teaspoon   salt 1/4 teaspoon   pepper 1 tablespoon   olive oil 1/4 cup   tahini 2 tablespoons   fresh lemon juice 1/4 cup   water 4 cups   torn lettuce 1 cup   roasted red peppers 6  (6-inch) pitas Preparation Cook bulgur according to package directions; drain and set aside to cool. In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper. Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minu...

                 Ingredients 1/2 cup   Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided 1/4 cup   chopped fresh basil leaves 2 tablespoons   finely chopped oil-cured black olives 8  slices rustic whole grain bread (about 1/2-inch thick) 1  small zucchini, thinly sliced 4  slices provolone cheese 1  jar (7 oz.) roasted red peppers, drained and sliced Preparation 1. Combine 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices. 2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.