Meal Type: Lunch

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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Buttery Buffalo Wings

Buttery Buffalo Wings
Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

Ingredients: Chicken (drumettes and winglets); Water; Rice flour; Salt; Soy protein product; Rice starch; Sodium phosphate; Spice; Sugars (maltodextrin; sugar); Cayenne pepper; Flavour; Vinegar; Spice extract; Garlic powder; Tapioca starch; Garlic Extract.

Sauce: Water; Aged cayenne peppers; Vinegar; Vegetable oil; Blue cheese; Butter; Salt; Sugar; Garlic powder; Spice; Flavour; Polysorbate 60; Xanthan gum; Sodium benzoate; Potassium sorbate.

Contains: Soy; Milk.

Please refer to the package for the most accurate  and up to date ingredient information.

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

This delicious fresh dip is perfect for our Crispy & Tender Chicken Strips, Chicken burgers or as an elevated condiment on Smoked Sausages.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

8 pieces Schneiders Crispy Chicken Strips

½ cup mayonnaise

1 tbsp harissa paste

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh cilantro

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Directions

Cook chicken strips according to package instructions.

Meanwhile, stir together mayonnaise, harissa paste, lemon juice, garlic and cilantro. Serve with chicken.

Harissa paste is a Moroccan hot pepper paste, available in many supermarkets. Can’t find it? Try Sriracha or chili garlic paste, instead!

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Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

This warm salad bowl has all the comforts of fall, from savoury lentils and garlicky sausage to a runny poached egg.

Servings

4

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

1 onion, diced

4 stalks celery, finely chopped

¼ tsp crushed red pepper flakes

2 cloves garlic, minced

1½ cups dry green French lentils

2 tsp fresh thyme leaves

1 pkg (900 mL) sodium-reduced chicken or vegetable broth

½ cup dried cranberries

4 cups lightly packed arugula

4 large eggs, poached

½ cup feta, crumbled

¼ cup fresh parsley, finely chopped

Vinaigrette:

1 small shallot, minced

3 tbsp sherry vinegar

1 tbsp honey

1 tbsp grainy mustard

⅓ cup olive oil

¼ tsp kosher salt

½ tsp black pepper

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

Meanwhile, heat remaining 2 tsp of the canola oil in large skillet over medium heat. Add sausage and cook, stirring occasionally, until golden, about 5 minutes; remove to plate. Add onion, garlic, remaining salt and pepper and red pepper flakes to pan. Cook and stir for 2 minutes until fragrant. Add celery, and cook until softened, stirring often, about 3 minutes.

Add the lentils and thyme to pan; stir to coat. Pour in broth and 1 cup water; bring to a boil. Reduce the heat, cover and simmer until liquid is absorbed and lentils are tender but still hold their shape, about 20 minutes. Stir in sausages. Cover, remove from heat and keep warm.

In large bowl, whisk together shallot, sherry vinegar, honey, mustard, olive oil, salt, and pepper until combined. Add lentil mixture, roasted vegetables and cranberries; toss to coat.

To serve, divide arugula among 4 shallow bowls. Spoon the lentil mixture over top; top each with a poached egg. Sprinkle with feta, and parsley.

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Spicy Mango Sausages

Spicy Mango Sausages

Spicy Mango Sausages

Spicy Mango Sausages

Try a fresh take on “sweet with heat” with this next-level salsa in your condiment bar. Our juicy, smoky sausages are savoury and complex, making them the perfect partner for the blend of luscious mango, smooth avocado, and zesty jalapeños.

Servings

6

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

6 Schneiders® Original Smokies Sausages 

6 soft sausage buns

Mango Salsa

1 ripe ataulfo mango, peeled, flesh removed from the pit and diced

½ a ripe avocado, seed and skin removed, diced

2 Tablespoons red onion, finely diced

2 Tablespoons cilantro, finely chopped

¼ jalapeno, seeds removed, finely diced (plus more depending on how spicy you would like it)

1 Tablespoon olive oil

Juice of 1 lime

Salt and pepper to taste

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Directions

Preheat BBQ to 350 F

In a small bowl combine all the ingredients for the mango salsa. Mix thoroughly and adjust seasoning as needed. Depending on the sweetness of the mango a little more lime juice may be needed.

Grill sausages per package instructions.

Place the sausages in the buns and top with a generous spoonful of the mango salsa.

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Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

We’ve layered on the flavour in this salad with our thick-cut, sweet and smoky bacon as the crowning glory. It’s a delicious celebration of tastes ranging from savoury to tangy and everything in between that you can serve as a beautiful side or a light meal.

Servings

4-6

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

4 Pcs Schneiders Thick Cut Bacon, cooked per package instructions until crispy, crumbled

½ cup sweet peas, shucked, blanched

½ cup sugar snap peas, topped and tailed, thinly sliced on a bias

5 spears green asparagus, blanched for 30 seconds, thinly sliced on a bias

4 radishes thinly sliced

½ large avocado cut into ¼ inch pieces

¼ cup mint leaves, roughly chopped

4 cups baby mixed greens (arugula, pea tendrils, mesclun mix)

¼ cup feta cheese, crumbled

¼ cup pistachios, shelled, roughly chopped

Coarse sea salt and pepper

Lemon and Thyme Vinaigrette:

3 Tablespoons lemon juice

½ teaspoon lemon zest

1 teaspoon thyme leaves, chopped

½ teaspoon sugar

1 small garlic clove, finely grated

¼ cup vegetable oil

¼ cup olive oil

Salt and Pepper

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Directions

For the vinaigrette:

In a small bowl, add the lemon juice, lemon zest, sugar, thyme, and garlic. In a slow, steady stream, add both oils, whisking continuously until combined. Season with salt and pepper. Reserve.

To plate the salad:

On a large platter, scatter the salad greens. Add the avocado, sweet and snap peas, asparagus, and radish.

Top the salad with mint, crumbled feta, pistachios, and crispy bacon.

Generously dress the salad with vinaigrette.

Season with coarse sea salt and freshly ground pepper to taste.

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Italian Grinder Hoagie

Italian Grinder Hoagie

Italian Grinder Hoagie

Italian Grinder Hoagie

This classic sub sandwich is piled high with our Deli Best Black Forest Ham, Blue Ribbon Bologna, cheese and a creamy pepperoncini and lettuce “grinder” salad.

Servings

4

Preparation

8 Mins

Cook Time

8 Mins

Level

Ingredients

4 Italian hoagie-style buns

6 slices provolone or mozzarella cheese, halved

16 slices Schneiders® Deli Best Black Forest Ham

16 slices Schneiders® Blue Ribbon Sliced Classic Bologna

2 beefsteak tomatoes, sliced

Grinder Salad:

½ cup mayonnaise

1 tbsp red wine vinegar

1 tsp Italian seasoning

1 clove garlic, grated or pressed

½ tsp dried oregano

½ tsp crushed red pepper flakes

¼ tsp salt

1 small head iceberg lettuce, shredded

½ cup grated Parmesan cheese

½ cup thinly sliced red onion

½ cup pepperoncini peppers

¼ cup sliced green olives

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Directions

Preheat oven to 425°F.

Slice hoagie rolls lengthwise and arrange, cut side up on large baking sheet. Top bottom halves of rolls with cheese. Bake until cheese is melted and bread is lightly toasted, 6 to 8 minutes. Divide deli meat and tomatoes over cheese.

Grinder Salad: Meanwhile, in medium bowl, stir together mayonnaise, vinegar, Italian seasoning, garlic, oregano, red pepper flakes and salt. Toss in remaining ingredients until coated.

Top tomatoes with grinder salad and shaved parmesan. Fold tops of rolls over filling.

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