Warm and crisp, they're deli sandwiches - with phyllo dough. These flaky sandwiches, made of paper-thin phyllo dough baked around a savory meat filling, are patterned after buttery appetizer favorites. Coated sparingly with oil or butter, phyllo dough provides a light, crisp, layered wrap.

Find phyllo dough in the refrigerated or frozen foods sectionn of supermakets. Thaw frozen dough airtight in the refrigerator at least 8 hours. Carefully reove the number of sheets you need, then rewrap remaining sheets airtight and refreeze. Keep sheets covered until ready to use; they become brittle when allowed to dry out.

~=>Deli Phyllo Sandwich

Divide pastrami into 8 portions. Lay slices out flat. Spread evenly with mustard and top equally with onion and hceese. Fold meat over to enclose into triangular bundles (about 4-inch sides, 5-inch base).

To assemble sandwiches, lay phyllo, 1 sheet at a time, on work surface (keep remaining phyllo covered airtight [note: just covering with plastic wrap or a damp dish cloth is Ok, too]). Lightly brush with oil. Place 1 meat bundle at 1 end of phyllo in center of dough, setting a short side of meat triangle along base. [Imagine the long sheet of phyllo divided lengthwise into thirds. Place the meat bundle in the center strip, at the end]

Fold sides of phyllo over filling. Fold covered filling over into a triangle. Continue folding flag-style to completely enclose filling in a triangular packet. Tuck loose ends under.

Place about 1 inch apart, seam side down, on an ungreased 10x15 inch baking pan. Cover with plastic wrap. Repeat with remaining phyllo and filing. (If made ahead, cover and chill up until the next day.)

Bake sandwiches, uncovered in a 350~ oven until golden brown, 25-35 minutes. Let sandwiches cool 5 minutes; transfer witha spatula to a platter. Serve warm. Makes 8 sandwiches, 4 servings.

~=>Ginger-Turkey Phyllo Sandwiches

about 3 Tbsp olive oil or melted butter 3/4 lb. Ground turkey 1 large onion, chopped 2 Tbsp minced fresh ginger 1 tsp cornstarch 1/4 cup regular-strength chicken broth 3 Tbsp seasoned rice vinegar Or 3 Tbsp rice vinegar & 1 tsp sugar 3 Tbsp drained capers 1 Tbsp grated lemon peel 8 sheets phyllo dough (each about 12x17 inches), thawed if frozen

In an 8x10 inch frying pan over medium-high heat, cook 2 teaspoons oil, turkey, onion and ginger; stir often until meat and onion are tinged with brown, about 20 minutes. Mix cornstarch, broth and vinegar; add to pan. Stir until boiling. Mix in caper and lemon peel. Let cool.

Assemble and bake sandwiches following the preceeding recipe for deli phyllo sandwiches. Mount filling into a triangular shape (about 4-inch sides, 5-inch base) on phyllo, so 2 short side of triangle lies along base of sheet at center. Makes 8 sandwiches, 4 servings.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-