Meal Type: Lunch

Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Rich and juicy Three Cheese Jalapeno Sausages bring a hit of spice to this spin on a staple. Use any vegetables you like in this versatile sheet pan dinner staple, we recommend whatever’s in-season. Get a Greek island taste at home by drizzling with olive oil, garlic, lemon, and a handful of cherry tomatoes. And don’t forget to soak up the flavours with a big scoop of rice or quinoa.

Servings

5

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

5 Schneiders Three Cheese Jalapeno Sausages

2 sweet peppers (red, yellow or orange), thickly sliced

2 cups cherry or grape tomatoes

½ sweet onion, sliced

3 tbsp extra virgin olive oil

3 cloves garlic, thinly sliced

1 tsp dried oregano

¼ tsp each salt and pepper

2 tbsp lemon juice

1 cup kalamata olives

2 tbsp chopped fresh parsley

Schneiders Three Cheese Jalapeno Sausages

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Directions

Heat broiler with rack set in upper third of oven.

In large bowl, toss sausages, peppers, tomatoes, onion, olive oil, garlic, oregano, salt and pepper. Scrape onto large, rimmed baking sheet.

Broil, turning sausages and flipping vegetables and gently pressing tomatoes occasionally, until browned and tender, tomatoes have released their juices and sausages are heated through, 10 to 12 minutes. Stir in lemon juice and olives. Sprinkle with parsley.

Tips (not mandatory): If you can find dried Greek oregano still on the stem in some specialty stores, this will give you the most authentic flavour, but any oregano will do.

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Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Looking for hosting inspiration? These fusion tacos are the perfect addition to your next get together. Our bologna (made with premium cuts of meat) has a teriyaki glaze to add an incredible umami flavor. A grill (or grill pan!) helps to add loads of authentic teppanyaki flavour to this easy taco dish. We recommend making more than you think: guests are guaranteed to come back for seconds.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

3 Japanese eggplants, sliced lengthwise into ½-inch thick slices

4 tsp vegetable oil

¼ tsp salt

8 slices Schneiders Thick Cut Bologna

1/3 cup teriyaki glaze

8 small soft corn tortillas, warmed

1 cup each thinly sliced red and green cabbage

1 green onion, sliced

1 tsp toasted sesame seeds

Miso Aioli:

¼ cup mayonnaise

2 tsp white or yellow miso paste

2 tsp sesame oil

1 small clove garlic, grated or pressed 2 tsp rice vinegar

Schneiders Thick Cut Bologna

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Directions

In bowl, toss eggplant with oil and salt.

Heat grill or grill pan over medium heat. Grill eggplant slices and bologna until browned and tender, 5 to 10 minutes, brushing everything with teriyaki glaze in the last 2 minutes of cooking. Transfer eggplant and bologna to cutting board. Cut into bite-size pieces.

Miso Aioli: Meanwhile, whisk together mayonnaise, miso, sesame oil, garlic and vinegar until smooth. Fill corn tortillas with eggplant mixture. Top with cabbage; drizzle with aioli and sprinkle with onions and sesame seeds.

Tips (not mandatory): If you like your tacos spicy, add some thinly sliced chilies with the onions and sesame.

Time crunched? Just use coleslaw mix instead of slicing up your own cabbage.

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Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Whip up a satisfying and protein-packed lunch that’s delicious day of, or meal prepped ahead of time. Our subtly seasoned bologna gets a sweet and spicy kick from a sriracha and honey glaze, drizzled in a homemade wasabi mayo. Make the most of your prep time by setting your rice cooker while you prepare the quick and easy toppings for this simple and delicious power bowl.

Servings

4

Preparation

25 Mins

Cook Time

25 Mins

Level

Ingredients

1 tbsp sesame oil

8 slices Schneiders Blue Ribbon Classic Bologna, Thick cut, coarsely chopped

2 cloves garlic, minced

1 tbsp honey

1 tbsp sriracha

2 tsp rice vinegar

4 cups hot cooked rice

1 cup diced cucumber

1 cup julienne carrots

1 cup thawed frozen shelled edamame beans (or any canned drained beans)

1 cup diced pineapple

1 avocado, pitted and sliced

½ cup chopped fresh cilantro or sliced green onions

2 tsp toasted black and white sesame seeds

Wasabi Mayo:

¼ cup mayonnaise

2 tsp prepared wasabi

2 tsp rice vinegar 1 tsp grated fresh ginger

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Directions

In skillet, heat oil over medium-high heat. Stir-fry  bologna until browned, about 3 minutes. Add garlic to pan; stir-fry until fragrant, about 30 seconds. Add honey, sriracha and vinegar. Cook, stirring, until coated and glazed, about 2 minutes.

Wasabi Mayo: Meanwhile, whisk together mayonnaise, wasabi, vinegar and ginger until smooth.

Spoon rice into 4 bowls. Top with bologna mixture, cucumber carrot, edamame, pineapple and avocado. Drizzle with wasabi mayo and sprinkle with cilantro and sesame seeds.

Tips (not mandatory): Want an even more hearty and filling bowl? Top yours with a fried egg.

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Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Enjoy this delectable dinner inspired by a traditional German dish. Rich, brown (with a splash of beer) gravy and mushrooms pair beautifully with our premium smoked sausages, seasoned with garlic and real honey and slowly smoked for a rich taste. Brown butter and fresh herbs kick up these Spaetzle-inspired fusili noodles to the next level, while keeping this meal weeknight-friendly.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages

1 shallot, chopped

3 cups sliced cremini mushrooms

6 sprigs thyme, divided

2 tbsp all-purpose flour

2 cups chicken broth

½ cup brown ale or wheat beer

1 tbsp apple cider vinegar

2 tsp Dijon mustard

½ tsp each salt and pepper, divided

340 g curly egg noodles

¼ cup butter

2 tbsp chopped fresh parsley

Hardwood Smoked Savoury Garlic & Honey Sausages

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Directions

In a large deep skillet, cook sausages according to package directions. Remove to cutting board; cut into slices, or serve whole.

In same pan, over medium-high heat, add shallot, mushrooms and 3 sprigs of the thyme; cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Add flour; cook, stirring for 2 minutes. Gradually stir in broth, beer, vinegar, mustard and half each of the salt and pepper. Bring to simmer; reduce heat and cook stirring occasionally, until thickened, about 10 minutes.

Meanwhile, cook noodles according to package direction; drain, reserving ½ cup of the cooking liquid. In large saucepan, melt butter over medium heat; cook, swirling pan occasionally, until foam subsides and butter is amber in colour. Add remaining thyme, salt and pepper; cook, stirring for 30 seconds. Add noodles and reserved pasta water; toss to coat. Serve noodles with sausages and mushroom gravy, garnished with parsley.

Tips (not mandatory): You’ll want to use a mild, sweet, malty wheat beer or ale for this gravy, rather than a hoppy, bitter IPA or pilsner for the best flavour in the gravy.

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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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Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

This nod to Filipino tocino skewers swaps thickly sliced cured pork for savoury smoked sausage. A quick glaze is all it needs to add a little flair, to the already deliciously flavorful smoked sausage. For best results, cook your rice a day ahead.

Servings

4

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

½ cup banana ketchup

2 tbsp soy sauce

2 tbsp packed brown sugar

3 tbsp vegetable oil

6 cloves garlic, minced

4 cups cold cooked long grain rice

½ tsp salt

4 Schneiders Smokies Original Smoked Sausage, sliced on the bias into ½-inch thick slices

1 green onion, sliced

Smokies Original Smoked Sausage

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Directions

In small bowl, combine banana ketchup, soy sauce and sugar; set aside.

In large deep skillet or wok, heat oil over medium heat. Fry garlic until light golden and deeply fragrant, about 1 minute. Add rice to pan; sprinkle with salt. Cook, stirring and breaking up any clumps of rice, until rice is hot, about 5 minutes. Keep warm. Meanwhile, preheat barbecue to medium heat. Thread sausage coins, cut side facing out, onto 8 soaked bamboo or metal skewers. Grill for 2 minutes per side. Brush skewers all over with ketchup mixture. Grill, turning and brushing with

ketchup mixture often, until lightly charred and glazed, about 3 minutes.

Serve skewers over rice; sprinkle with green onions.

Tips (not mandatory)

Banana ketchup is a Filipino condiment sold in Asian stores and online. You can sub in regular ketchup in a pinch.

While you’re at the Asian market, look for atchara, or Filipino pickled green papaya, or some pickled daikon to serve alongside.

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