Meal Type: Lunch

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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Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

A quick toss in gochujang, a Korean fermented pepper paste, and a few pantry items turns tender chicken strips into a Korean-inspired filling for our tasty wraps. A cucumber and cabbage slaw tossed in yum yum sauce makes for a crispy, crunchy and satisfying lunch.

Servings

6

Preparation

15 Mins

Level

Ingredients

3 tbsp gochujang pepper paste

2 tbsp water

1 tbsp soy sauce

2 cloves garlic, minced

2 tsp minced fresh ginger

2 tsp sesame oil

1 pkg (600 g) Schneiders Spicy & Tender Chicken Strips

1/2 cup mayonnaise

2 tbsp water

1 tbsp butter, melted

1 tbsp seasoned rice vinegar

1 tbsp mirin

1 tsp tomato paste

½ tsp each garlic powder and onion powder

¼ tsp each paprika and salt

6 cups coleslaw mix

6 large flour tortillas

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Directions

Line large rimmed baking sheet with parchment paper.

In large bowl, whisk together gochujang, water, soy sauce, garlic, ginger and sesame oil. Meanwhile, cook strips according to package directions. Add chicken strips to bowl of gochujang mixture, tossing to coat. Scrape back onto baking sheet. Bake about 2 minutes, or until glazed.

Meanwhile, in separate bowl, whisk together mayo, water, butter, vinegar, mirin, tomato paste, garlic powder, onion powder, paprika and salt. Add coleslaw mix; toss to coat.

Arrange tortillas on work surface; top with slaw mixture and chicken strips. Roll up and serve.

Tips (not mandatory)

You can add other elements to your slaw, depending on what you have on hand. Try thinly sliced red onion, kale, broccoli slaw, julienne Asian pear or sliced green onions.

Garnish filling with toasted sesame seeds, if desired.

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The Ultimate Loaded Ham and Cheese Sandwich

The Ultimate Loaded Ham and Cheese Sandwich

The Ultimate Loaded Ham and Cheese Sandwich

Pickly guacamole, “secret sauce”, and marble rye take a classic black forest ham and cheese sandwich to new heights.

Servings

4

Preparation

15 Mins

Level

Ingredients

Pickle Guac:

1 large, ripe avocado, peeled and pitted

½ cup finely chopped seeded cucumber

¼ cup finely diced red onion

1 tbsp chopped fresh dill

1/8 tsp dried dillweed

1 tbsp pickle juice or white vinegar

Secret Sauce:

¼ cup mayonnaise

1 tbsp Dijon mustard

1 tsp Sriracha sauce

1 tsp maple syrup

8 slices marble rye or multigrain bread

1 cup sprouts or microgreens

4 slices Swiss cheese

4 slices Cheddar cheese

2 pkg (175 g each) sliced Schneiders Black Forest Ham

1 large tomato, sliced

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Directions

Pickle Guac: In bowl, mash avocado well with fork. Stir in cucumber, onions, fresh and dried dill and pickle juice. Set aside.

Secret Sauce: In separate small bowl, combine mayo, mustard, sriracha and maple syrup. Set aside.

Arrange 4 slices of bread on work surface. Top evenly with pickle guac. Layer on sprouts, cheese, ham and tomatoes. Spoon secret sauce over top. Top with remaining bread slices.

Use whatever sprouts or microgreens you like – alfalfa, broccoli or onion sprouts are all great choices.

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Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

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Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

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Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Fresh cucumber salad, some chilies, a spicy mayo drizzle and roasted peanuts are the perfect bahn mi twist to a classic hot dog.

Servings

4

Preparation

15 Mins

Cook Time

5 Mins

Level

Ingredients

2 cups thinly sliced Persian or English cucumber

¼ tsp salt

½ cup julienne cut or shredded carrot

1 green onion, thinly sliced

½ tsp grated lime zest

2 tbsp lime juice

2 tsp granulated sugar

8 Schneiders Footlong Wieners

8 footlong hotdog buns, toasted if desired

¼ cup spicy or regular mayonnaise

½ cup chopped roasted peanuts

¼ cup chopped fresh cilantro

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Directions

Toss cucumbers with salt. Let stand 10 to 15 minutes or until liquid is released; drain well.

Add carrot, onions, lime zest and juice and sugar.

Meanwhile, grill wieners according to package instructions.

Place wieners in buns; top with cucumber mixture and mayo. Sprinkle with peanuts and cilantro.

Tip: Top with thinly sliced hot finger peppers or jalapenos, if you like it spicy.

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Chilean Completo Footlong

Chilean Completo Footlong

Chilean Completo Footlong

Nothing beats a hotdog, except maybe a footlong Chilean-style loaded hotdog, topped with mashed avocado, mayo, tomatoes, onions, sauerkraut and zesty lime!

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 Schneiders Footlong Wieners

2 ripe avocadoes, pitted and peeled

2 tbsp lime juice

¼ tsp each salt and pepper

8 long hotdog buns, split

1-1/2 cups sauerkraut, drained

1 large tomato, diced

1 cup mayonnaise

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Directions

Grill wieners according to package directions.

Meanwhile, mash avocado with lime juice, salt and pepper.

Fill buns with wieners, avocado mixture, sauerkraut, tomatoes and mayo.

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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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Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

We love a BLT, so why not elevate it up by adding a crispy chicken schnitzel cutlet? A lemon aioli takes this delectable sandwich to the next level.

Servings

4

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Chicken Schnitzel Cutlets

1/2 cup mayonnaise

½ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced or pressed

2 tbsp chopped fresh chives

4 brioche or Kaiser rolls, split and toasted

4 lettuce leaves

1 tomato, thinly sliced

4 slices Schneiders Classic-Cut Bacon, cooked

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Directions

Prepare schnitzel according to package directions.

Meanwhile, combine mayonnaise, lemon zest and juice, garlic and chives. Spread mayo mixture onto cut sides of rolls. Fill buns with lettuce, tomatoes, schnitzel and bacon.

Serve with a crisp endive and asparagus salad.

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