Meal Type: Brunch

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Rich and juicy, our Smoked Black Forest Ham is the star in this upscale twist on grilled cheese. Sweet, sliced figs add a delicate balance, while creamy layers of herbed cream cheese and goat cheese provide a tangy, luxurious contrast. Ready in less than 15 minutes, it makes a perfect light breakfast or lunch and is great as an appetizer if you’re hosting a crowds. Topped with toasted hazelnuts, it’s simple to make, despite a gorgeous presentation.

Servings

2

Preparation

5 Mins

Cook Time

10 Mins

Level

Ingredients

1/3 cup herbed garlic cream cheese, softened

¼ cup crumbled soft goat cheese

2 tbsp mayonnaise

1 tbsp thinly sliced chives

1 cup lightly packed arugula leaves

12 slices Schneiders Black Forest Ham

4 fresh figs, sliced

4 slices sourdough or other artisanal bread, toasted

3 tbsp chopped toasted hazelnuts

Freshly cracked black pepper

Schneiders Black Forest Ham

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Directions

In small bowl, using fork, mash together cream cheese, goat cheese, mayo and chives until smooth.

Smear cheese mixture evenly over toast slices. Top with arugula, ham and figs. Sprinkle with halzenuts and pepper, to taste.

Tips (not mandatory): You can swap in almonds or walnuts for the hazelnuts!

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Miso-Brown Sugar-Glazed Bacon

Miso-Brown Sugar-Glazed Bacon

Miso-Brown Sugar-Glazed Bacon

Miso-Brown Sugar-Glazed Bacon

Looking for a standout dish for your next brunch or potluck? Our Thick Cut Bacon offers a satisfying bite, and is double hardwood smoked for a rich flavour. A deceptively simple made-from-scratch miso and brown sugar glaze evaluates it further, layering bold umami, with an additional touch of sweetness. The result is beautifully complex, well-balanced, and delicious. Perfect served solo, or as part of a larger spread. Ready in less than 30 minutes, this bacon will take any meal to the next level!

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

1 pkg. (375 g) Schneiders Double Smoked Thick Cut Bacon

2 tbsp white or yellow miso paste

2 tbsp packed golden yellow sugar

2 tbsp mirin (Japanese sweet rice wine)

1 tbsp unseasoned rice vinegar

Thick Cut Bacon

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Directions

Cook bacon according to package directions, until crisp. Drain on paper towel-lined plate.

Drain fat and wipe skillet clean. Return pan to medium heat. Add miso, sugar, mirin and rice vinegar. Cook, stirring, until sugar is dissolved, about 1 minute. Return bacon to pan. Cook, turning bacon often, until glaze clings to bacon, 2-4 minutes. Remove to plate to cool slightly before serving.

Tips (not mandatory): You can find miso paste and mirin in the international aisle of your grocery store.

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Meat-Lovers‘ Breakfast Board

Meat-Lovers‘ Breakfast Board

Meat-Lovers‘ Breakfast Board

Meat-Lovers‘ Breakfast Board

Whether you’re hosting a crowd for a special day or just spending a lazy morning at the cottage, no one will be expecting this delicious, decadent, and deceivingly easy breakfast board. Mix and match our premium bacon, breakfast sausages, and rounds with brunch classics such as waffles, avocado, and baked beans. The best part is that by using different kitchen tools (like your air fryer) for the different components, you can have everything hot and ready at the same time. Drizzle with honey or maple syrup for the ultimate sweet and savoury combination.

Servings

6

Preparation

45 Mins

Cook Time

45 Mins

Level

Ingredients

2 large baking potatoes, scrubbed, cut into 1-inch chunks

1 tbsp vegetable oil

½ tsp garlic salt

½ tsp chopped fresh thyme

6 eggs

1 pkg (375 g) Schneiders Thick Cut Bacon

1 pkg (375 g) Schneiders Mini-Sizzlers Breakfast Sausages

1 pkg (375 g) Schneiders Breakfast Rounds

1 can (398 mL) baked beans in tomato sauce

6 Belgian-style waffles

1-1/2 cups plain or vanilla Greek yogurt

3 cups cut-up or whole fruit, such as melon, oranges and berries

2 cups cherry tomatoes

2 avocados, sliced

Thick Cut Bacon

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Directions

Toss potatoes with oil, garlic salt and thyme arrange in basket of large air-fryer. (Alternately, scrape onto parchment paper-lined rimmed baking sheet and spread into single layer.) Air fry (or bake on baking sheet) at 400°F (200°C), shaking or tossing once or twice during cooking, until golden and tender, about 20 minutes for air-fryer home fries or 35 minutes for oven home fries.

Meanwhile, in a large saucepan bring at least 3 inches of water to gentle simmer. Lower eggs carefully into simmering water; simmer for 6 minutes for runny, or 7 minutes for a softly set, gelled yolk. Rinse under cold water to stop cooking and until cool enough to handle. Gently tap eggs all over to crack shells and carefully peel.

Meanwhile, prepare bacon, sausages, waffles and beans according to package directions.

On large board, arrange home fries, eggs (cut in half, if desired), bacon, sausages, beans, waffles, yogurt, fruit, tomatoes, avocados and condiments.

Tips:

Serve with maple syrup, honey, assorted jams, ketchup, salsa and hot sauce.

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German Salami Sandwich

Sandwich au salami allemand

German Salami Sandwich

German Salami Sandwich

Getting its start with our mild and tangy smoked cooked salami, this sandwich recipe satisfies your craving for true European deli meat! Boasting a medley of flavours and textures, this delicious creation features fresh rye bread topped with sharp Dijon mustard, double smoked salami, crisp pickles, spicy arugula and the smooth, mild taste of provolone cheese. It’s a simple, hearty lunch or anytime meal.

Servings

3

Preparation

5 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® German Salami

9slices dill pickles

1 cup arugula

6 slices provolone cheese

¼ cup Dijon mustard

6 slices rye bread

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Directions

Lay out bread and evenly spread mustard onto each slice.

Divide the salami and place onto half of the slices, followed by 3 slices of pickle per sandwich.

Add arugula, then finish with cheese. 

Cover sandwiches with remaining slices of bread.

Slice sandwiches in half and serve.

Tips (not mandatory): For a more robust flavour, substitute the provolone with either a smoked cheddar or smoked Gouda cheese.

Serve up this savory sandwich with a fresh, leafy salad and dressing of your choice.

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Summer Sausage Sandwich

Summer Sausage Sandwich

Summer Sausage Sandwich

Summer Sausage Sandwich

This hearty sandwich is crafted with our tangy smoked summer sausage for a taste you’ll crave all year ‘round. This simple sandwich recipe entices with fresh sourdough bread, a kick of grainy mustard, dry smoked sausage, tangy dill pickles, hot peppers, and a layer of mild Gruyère or Havarti cheese. Pan fry to melt the cheese and make the bread golden brown and irresistible! It’s an easy-to-make lunch or anytime meal.

Servings

3

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

1 pkg Schneiders® Dry Summer Sausage

9 slicesdill pickles

1/3 cuphot pepper rings

1/3 cup grainy mustard

6 slices sourdough bread

1/3 cup unsalted butter, softened

6 slices Gruyère or Havarti cheese

Dry Summer Sausage

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Directions

Lay out bread and spread mustard evenly onto each slice.

Divide and layer the salami, pickles, hot peppers and finish with sliced cheese. Top with remaining bread slices, then lightly butter both sides of sandwich.

Preheat a heavy bottom pan on medium-low heat and fry sandwiches, one at a time. Cook until bread is golden brown, then flip and repeat on the other side. Sandwich is done when both sides are golden, and the cheese has melted.

Repeat with remaining sandwiches.

Tips (not mandatory): This flavourful sandwich is perfectly paired with a side of creamy coleslaw and potato salad.

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Herbed Turkey Sandwich

Herbed Turkey Sandwich

Herbed Turkey Sandwich

Herbed Turkey Sandwich

Featuring slices of our savoury roasted herb turkey breast deli meat, this fresh creation is an easy sandwich recipe and a true masterpiece! Loaded with flavour, simply layer on creamy hummus, fresh avocado, spicy arugula, creamy cheddar cheese and lively sundried tomatoes. Nestled between 2 fresh croissant halves, it’s ready in minutes and makes the best lunch or anytime meal.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® Herbed Turkey Breast

½cup Summer Fresh® Original Hummus

4 fresh croissants, split lengthwise

1 avocado, peeled, pitted and thinly sliced

1 cup arugula

6 slices cheddar cheese, halved

½ cup sundried cherry tomatoes

Salt and pepper

Schneiders® Herbed Turkey Breast

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Directions

Spread hummus evenly onto both halves of the croissants, then top one half of each croissant with a quarter of the sliced avocado. Season with salt and pepper.

Add 3 to 4 slices of turkey on top of the avocado, then add the arugula.

Layer 3 halves of cheese per sandwich and finish with sundried cherry tomatoes.

Cover with top halves of the croissants.

Tips (Not Mandatory): For added creaminess, replace cheddar with thinly sliced Brie or buffalo mozzarella cheese.

Pair this sandwich with a big bowl of your favourite kettle chips.

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Maple Ham Melt

Maple Ham Melt

Maple Ham Melt

Maple Ham Melt

Tantalize your tase buds with this stackable sandwich melt created with our sweet and savoury smoked ham deli meat. For a symphony of flavour in every bite, this protein sandwich recipe begins with fresh focaccia bread covered with a layer of bright and flavourful pesto. Load on the ham, rich double smoked bacon, mozzarella cheese and fresh tomatoes to finish. Heat it up in the skillet for this hot and melty lunch idea.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

1 pkg Schneiders® Smoked Maple Ham

8 slices Schneiders® Butchers Cut Double Smoked Bacon, cooked per package instructions

1 large heirloom tomato, cored, thinly sliced

170 g Tre Stelle® deluxe Mozzarella, thinly sliced

8 slices focaccia bread

1/3 cup basil pesto

½ cup unsalted butter, softened

Salt and pepper

Schneiders® Smoked Maple Ham

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Directions

Lay out bread and spread pesto evenly onto all slices.

Divide ham evenly and place over 4 pieces of bread.

Add 2 slices of bacon over ham, then lay tomato slices to cover bacon. Season with salt and pepper.

Layer mozzarella over the tomatoes, then top with remaining slices of bread.

Lightly butter the top half of each sandwich. Place a heavy bottom pan on medium-low heat and place 2 sandwiches, butter side

down, into the pan. Cook for 2 to 3 minutes until golden brown.

While cooking, lightly butter the top-facing slices of bread. Flip sandwiches and fry the other side until golden.

Repeat with remaining sandwiches.

Tips (not mandatory): Use leftover mozzarella to top your favourite homemade pizza or flatbread.

Kick-up the flavour by replacing the pesto with spicy aioli.

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Black Forest Ham Melt

Black Forest Ham Melt

Black Forest Ham Melt

Black Forest Ham Melt

Inspired by our Smoked Black Forest Ham deli meat, this easy sandwich recipe is sure to become your favourite! Imagine black forest ham slices topped with tangy crème fraiche, mildly flavoured chives and a kick of Dijon mustard – all blanketed by melty mozzarella cheese and layered between 2 slices of fresh brioche bread. Served with garlicky hummus, this indulgent lunch creation is hard to resist.

Servings

4

Preparation

5 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® Smoked Black Forest Ham

170 g Tre Stelle® deluxe Mozzarella, thinly sliced

8 slices brioche bread

½ cup caramelized onions

1.5 tbsp Dijon mustard

3 tbsp crème fraiche

1 tbsp chives, finely sliced

¼ cup room temperature unsalted butter

Schneiders Black Forest Ham

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Directions

In a medium bowl, whisk together the mustard, crème fraiche and chives.

Lay brioche slices out and spread the mustard mixture onto one side of each slice.

Divide the ham and place onto half of the brioche slices, followed by caramelized onions and a thin layer of mozzarella cheese. Top sandwiches with a second slice of brioche.

Lightly butter both sides of sandwiches, then preheat a heavy bottom pan on medium-low heat.

One at a time, gently place each sandwich into the pan and cook until the brioche is golden, approx. 2 minutes. Flip sandwich and fry the other side until the cheese has melted and the brioche is golden and crispy.

Repeat with remaining sandwiches.

Tips (not mandatory): Serve with Summer Fresh® Original Hummus and your choice of fresh or seasonal vegetables.

These sandwiches don’t need much time in the pan before becoming perfectly golden, so keep an eye on your heat!

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Grilled Pita Sausage Doner

Grilled Pita Sausage Doner

Grilled Pita Sausage Doner

Switch up your grilled sausage dinner by serving it on a pita with a quick and easy garlic sauce and some fresh, punchy toppings.

Servings

4

Preparation

15 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders Smokies Italian Parmesan

4 pitas or flatbreads

¼ cup plain yogurt

¼ cup mayonnaise

¼ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced

1 tbsp chopped fresh dill

¼ tsp each salt and cayenne pepper

1 cup cherry tomatoes, halved or quartered

1 cup sliced cucumber

½ cup thinly sliced red onion

¼ cup chopped fresh parsley

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Directions

Grill Smokies according to package directions, adding pitas to grill in the last 30 seconds of cooking to toast lightly.

Meanwhile, mix together yogurt, mayonnaise, lemon zest and juice, garlic, dill, salt and cayenne pepper.

Top pitas with tomatoes, cucumbers and onions. Top with sauce and smokies. Garnish with parsley.

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Southwest Breakfast Bowls

Southwest Breakfast Bowls

Southwest Breakfast Bowls

Roasted sweet potatoes and bacon nestle next to black beans, avocado, pico de gallo and a crispy fried egg in this flavourful breakfast bowl.

Servings

4

Preparation

10 Mins

Cook Time

35 Mins

Level

Ingredients


8 strips Schneiders Classic Cut Bacon, coarsely chopped

1 large sweet potato (1 lb), peeled and cut into ¾-inch cubes

1 tbsp chili powder

1 tsp ground cumin

1 tsp onion powder

¼ tsp each salt and pepper

1 can (540 mL) black beans, drained and rinsed

2 tbsp lime juice

1 tbsp canola oil

4 eggs

1 cup pico de gallo (fresh tomato salsa)

1 avocado, peeled, pitted and sliced

¼ cup chopped fresh cilantro or green onions

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Directions

Scatter bacon on parchment paper-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fat starts to render, about 8 minutes. Meanwhile, in bowl, toss sweet potatoes with chili powder, cumin, onion powder, salt and pepper.

Remove bacon from oven; add sweet potato mixture, tossing to coat with bacon fat. Return to oven; bake, stirring once, until browned and tender and bacon is crisp, about 20 minutes. Stir beans and lime juice into mixture. Bake until warmed through, about 5 minutes.

In large nonstick skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Spoon sweet potato mixture into 4 bowls. Top with pico de gallo, avocado and eggs; sprinkle with cilantro or green onions.

Tip: You can buy pico de gallo already made, or simply combine chopped tomatoes with a little finely chopped red or green onion, minced jalapeno and a squeeze of fresh lime juice. Sprinkle with cilantro

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