1 tablespoon herb and garlic flavored cream cheese
1 multigrain bagel, split and toasted
2 thin slices Cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce
Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminium foil. Place the sandwich in a lunch bag with an ice pack.
2 cups shredded cooked chicken
1/2 cup mild or medium Buffalo wing sauce
1 (11 ounce) can Pillsbury refrigerated crusty French or country Italian loaf
1/3 cup crumbled blue cheese
Heat closed contact grill or panini maker 5 minutes.
Meanwhile, in medium microwaveable bowl, mix chicken and wing sauce. Cover; microwave on High 2 to 3 minutes or until hot.
On cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
Spoon about 1/2 cup chicken mixture onto each of 4 rectangles; sprinkle each with about 1 1/2 tablespoons blue cheese. Top with remaining rectangles.
Place 2 sandwiches on grill; close grill. Cook about 2 minutes or until golden brown. Repeat with remaining sandwiches. Serve with dressing.