As much as we love turkey and cranberry, they don't deliver much in the texture department. That's why the additions of sweet sugar-snap peas and nutty sunflower seeds are so brilliant; each is easy to bite through, and complements rather than overpowers the other elements. Brown rice adds heft; the grains that would otherwise fall out between two slices of bread are contained when you make it a wrap (out of romaine lettuce!).
Think of an egg-salad sandwich from a Japanese perspective, and you'll be amazed at what a different direction the standard can take. We love the idea of keeping the hard-boiled eggs, mayo, dill and tomato, but also throwing in some smoked salmon. A sheet of nori is an unusual but delicious wrapper (its ocean-y taste pairs well with the fish).
This inventive spin on a traditional club includes the usual sliced poultry, bacon, greens and tomato, but also pesto, which brings a savory and bright note. And instead of making a carb-loaded triple-decker, try using whole-wheat pita; it's way less bread, so you won't feel so stuffed.
Corned beef, Swiss cheese, sauerkraut and Russian dressing are the hallmarks of a Reuben sandwich. This rich, savory update uses pastrami, though; it's smoked (not boiled) which gives it even more flavor. And a spoonful of ground caraway seeds brings creaminess in place of the cheese, along with a warm, sweet, slightly peppery edge. One more unexpected component: pulverized, or finely chopped, walnuts for an earthy, subtle fruitiness.
Tuna mix-ins can range from celery to apples to walnuts, but one we hadn't seen yet was crushed nacho chips. It's a little out-there yet it works, especially when you add in kalamata olives; both bring a saltiness but with totally different textures. A collard leaf makes the perfect holder; it's sturdy and is a great source of nutrition, too.