Join “Jayni’s Kitchen” this week for “Warm and Toasty Sandwiches.”

Host Jayni Carey will prepare the following recipes: Black Forest Ham and Asparagus on Ciabattina, Portobello Mushroom Sandwich with Fontina Cheese and Roasted Red Pepper, Deluxe Fish Sandwich with Tarragon Mayonnaise, Beef Tenderloin Sandwich with Roasted Red Pepper, Carmelized Onions and Double Gloucester, and Chocolate Hazelnut Cream and Banana Toasties.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Portobello mushroom sandwich

2 large portobello mushrooms

Garlic Vinaigrette:

2 tablespoons balsamic vinegar

1 garlic clove, minced

Pinch salt

2 tablespoons olive oil

2 ounces shredded fontina cheese, room temperature

2 slices roasted red pepper

4 slices nine-grain whole wheat bread

Olive oil

1 4-ounce package mixed sprouts

Remove the stems from the mushroom caps and clean the caps with a damp paper towel.

Garlic Vinaigrette: Combine the balsamic vinegar, garlic and salt in a small bowl. Whisk in the olive oil.

Brush the stem side of the mushroom caps with the vinaigrette. Place the mushrooms on a stove top grill/griddle, stem side down, over medium heat, until they begin to soften and brown, 3 to 4 minutes. Brush the tops of the mushrooms generously with the vinaigrette and turn them over. Brush the stem-side with the vinaigrette and top each with half of the shredded cheese. Cook for 3 to 4 minutes more, until the mushrooms are very tender and the cheese begins to melt. Cover each mushroom with a slice of roasted red pepper. Brush one side of each slice of bread with olive oil and place 2 slices, oiled side down, on the grill/griddle. Place the mushrooms on top of the bread slices. Cover each with the remaining bread slice, oiled side up. Grill until the bread is lightly toasted, 1 to 2 minutes, turn over and grill 1 to 2 minutes more. Place some of the sprouts on each sandwich, cut in half and serve immediately. Serves 2.

Black forest ham and asparagus on ciabattina

24 asparagus spears, rinsed

12 thin slices (about 6 ounces total) Black Forest ham

4 Ciabattina, or other hard rolls

4 ounces aged white cheddar cheese, thinly sliced or shredded

1/2 cup mango chutney

Snap off the tough ends for the asparagus spears and trim them to fit on the ciabattina rolls, about 4 to 5 inches in length. Cook the asparagus in a pot of boiling water until tender-crisp, 2 to 3 minutes. Drain the spears and transfer them to a bowl of ice water to cool and set the color. Drain and pat dry with paper towels.

Wrap each slice of Black Forest ham around two asparagus spears. Cut the rolls in half. Place 3 ham wrapped spears on the bottom half of each roll and cover with the cheddar cheese. Arrange the rolls (tops included), cut side up on a baking sheet. Place under an oven broiler and broil until the top halves are toasted and the cheese is browned and bubbly on the bottom halves. Remove from the oven and spread a spoonful of the mango chutney on top of the cheese. Cover each sandwich with the top halves of the rolls. Cut each sandwich in half and serve immediately. Serves 4.

Chocolate hazelnut cream & Banana toasties

4 slices honey whole wheat bread

Softened butter

2 teaspoons sugar

1 13-ounce jar chocolate hazelnut cream

2 bananas, peeled and sliced

Spread the butter on one side of each bread slice. Sprinkle each with about 1/2 teaspoon sugar. Turn two of the bread slices over and spread about 1 tablespoon of the chocolate hazelnut cream on the bread slices. Cover with banana slices. Top each sandwich with a remaining slice of bread, buttered and sugared side up.

Place the sandwiches on a griddle, or in a large skillet over medium heat. Cook for 2 to 3 minutes, until golden brown. Turn the sandwiches over and cook for 2 to 3 minutes more. Slice the sandwiches in halves or quarters to serve. Serves 2 to 4.

– Recipes by Jayni Carey