4 Cheese Spinach Dip Grilled Cheese

Schneiders 4 Cheese Spinach Dip tucked inside golden, buttery grilled cheese crispy on the outside, gloriously melty and cheesy on the inside. The ultimate comfort food upgrade.

Servings

Preparation

35 Mins

Cook Time

10 Mins

Level

Ingredients

1 cup Schneiders 4 Cheese Spinach Dip (tub)

8 Thick-Cut White or Sourdough Bread Slices

3 Tablespoons of Unsalted Butter, Softened

4 Tablespoons of Shredded Gruyère or Swiss Cheese

1 Teaspoon of Flaky Sea Salt

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Directions

Steps:

1. Assemble the sandwiches: Lay out 8 thick-cut white or sourdough bread slices on a clean surface. Spread a generous layer of 1 cup Schneiders 4 Cheese Spinach Dip (tub) on one side of each sandwich (4 slices), using about ¼ cup of dip per sandwich. Sprinkle 4 tablespoons shredded Gruyère or Swiss cheese over the dip layer, then close the sandwiches.

2. Butter the bread: Spread 3 tablespoons unsalted butter, softened evenly on both outer faces of each sandwich.

3. Cook the first side: Heat a large skillet or cast-iron pan over medium-low heat. Place sandwiches butter-side down and cook until the bottom is deep golden brown, about 3-3m 30s

4. Cook the second side: Flip each sandwich carefully and cook the second side until equally golden and the filling is hot and melted through, another 3-3m 30s

5. Slice & serve: Transfer to a cutting board. Sprinkle the tops with 1/3 teaspoon of flaky sea salt. Slice each sandwich diagonally and serve immediately to show the melt.

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Buffalo Ranch Chicken Avocado Sandwich

Crispy Schneiders Southern Crunch Chicken Breasts loaded with tangy buffalo sauce, cool ranch, creamy avocado, and fresh toppings a bold, satisfying sandwich ready in minutes.

Servings

Preparation

30 Mins

Cook Time

40 Mins

Level

Ingredients

4 Schneiders Southern Crunch Chicken Breasts

4 Brioche Burger Buns, Toasted

2 Ripe Avocados

4 Tablespoons Buffalo Hot Sauce

4 Tablespoons Ranch Dressing

1 Tablespoon Unsalted Butter

4 Romaine Lettuce Leaves

1 Ripe Tomato, Sliced

⅓ Red Onion, Thinly Sliced

1 Teaspoon fresh Lime Juice

⅓ Teaspoon Salt

⅒ Teaspoons Black Pepper

2 Tablespoons Crumbled Blue Cheese or Shredded Pepper Jack (Optional)

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Directions

Steps

1. Cook the chicken: Cook 4 Schneiders Southern Crunch Chicken Breasts according to package directions oven-baked at 400°F (205°C) is recommended for maximum crunch. Arrange on a baking sheet in a single layer.

2. Make the buffalo glaze: While the chicken bakes, melt 1 tablespoons unsalted butter in a small saucepan over low heat. Stir in 4 tablespoons buffalo hot sauce until combined and smooth. Remove from heat and set aside.

3. Prepare the avocado mash: Halve and pit 2 ripe avocados. Scoop the flesh into a small bowl and mash with 1 teaspoon fresh lime juice, ⅓ teaspoons salt, and ⅒ teaspoons black pepper until creamy but still slightly chunky. Set aside.

4. Prep the toppings: Wash and dry 4 romaine lettuce leaves. Slice 1 ripe tomato, sliced and thinly slice ⅓ red onion, thinly sliced. Toast 4 brioche burger buns, toasted cut-side down in a dry skillet over medium heat until golden, about 2 minutes 02:00.

5. Glaze the chicken: Remove the cooked 4 Schneiders Southern Crunch Chicken Breasts from the oven. Brush each piece generously with the buffalo glaze and let rest for 1 – 1m 30s 01:30 so the sauce soaks into the crust.

6. Build the sandwiches: Spread 4 tablespoons ranch dressing on the top bun and a generous layer of avocado mash on the bottom bun. Layer 4 romaine lettuce leaves, 1 ripe tomato, sliced, and red onion, thinly sliced on the bottom bun, then place the glazed chicken on top.

Sprinkle with 2 tablespoons crumbled blue cheese or shredded pepper jack (optional) if using, and cap with the top bun. Serve immediately.

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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

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

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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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Hot Honey Crispy Chicken Po’ Boys

The signature seasoning blend in Schneiders Spicy Crispy Chicken Strips makes these crunchy po' boy sandwiches effortlessly delicious. Drizzled in a homemade hot honey dressing, they’re perfect for sharing when you’re hosting a crowd, and are sure to hit the spot if you’re looking for a new household favourite. This twist on a Louisiana classic is simple to prepare in just half an hour and are easy to adjust the spice level to suit your preferences. They are topped with a homemade creamy slaw and are the perfect handheld to enjoy as a summer lunch or dinner on the patio.

Servings

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 pieces Schneiders Cajun Chicken Tenders

1/3 cup mayonnaise

2 tbsp lemon juice

3 cups coleslaw mix

1 green onion, sliced, divided

3 tbsp honey

4 tsp mild hot sauce

8 brioche hot dog buns, warmed

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Directions

Cook Chicken Tenders according to package instructions. Cut in half, lengthwise.

Meanwhile, in medium bowl, whisk together mayo and lemon juice. Add coleslaw mix and all but 1 tbsp of the green onion; toss to coat. Set aside.

In small skillet, heat honey and hot sauce over medium heat, stirring, until warmed and combined.

Spoon slaw into buns. Top with chicken tender pieces and drizzle with honey mixture. Sprinkle with remaining onions.

Tips (not mandatory): If anyone in your crowd prefers less heat, simply swap the Cajun Tenders with our Original Chicken Tenders for a milder flavour.

For a flavour change, swap the lemon juice for lime juice and add 2 tbsp chopped fresh cilantro to the slaw.

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Salami Reubens with Pan-Roasted Dill Potatoes

Nothing says comfort food better than a toasted deli sandwich with sauerkraut, cheese and a side of crispy roasted potatoes. Double smoked and expertly seasoned, our signature German Salami is tangy, low in sodium, and protein rich to keep you satisfied. Dijon mustard brings extra flavour to both our sandwich sauce and the dressing for the potatoes in this nourishing lunch or dinner dish.

Servings

Preparation

20 Mins

Cook Time

45 Mins

Level

Ingredients

Salami Reubens:

1/3 cup mayonnaise

4 tsp Dijon mustard

8 slices rye bread

2 pkg (150 g each) sliced Schneiders German Salami

1 cup well drained sauerkraut

4 slices Swiss cheese

2 tbsp unsalted butter, softened

Pan-Roasted Dill Potatoes:

2 tbsp extra-virgin olive oil

3 cups baby potatoes, halved

½ tsp each salt and pepper

2 tbsp lemon juice

1 tbsp grainy mustard

1 tbsp chopped fresh dill

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Directions

Pan-Roasted Dill Potatoes: Preheat oven to 425°F. In large, deep oven-safe skillet, heat oil over medium-high heat. Add potatoes to pan; season with salt and pepper. Cook, stirring occasionally, until starting to brown all over, about 10 minutes. Transfer skillet to oven. Bake, stirring once or twice, until potatoes are evenly browned and tender, about 30 minutes. Stir in lemon juice, mustard and dill.

Salami Reubens:

Meanwhile, stir together mayonnaise and mustard. Arrange 4 of the bread slices on work surface and spread evenly with mayo mixture. Top with salami, sauerkraut and cheese. Top with remaining bread slices. Butter outside of sandwiches.

In large skillet, in batches, cook sandwiches until toasted and cheese is melted, about 3 minutes per side.

Serve sandwiches with potatoes.

Tips (not mandatory): Serve with spicy pickled beans, dill pickles or sweet bread & butter pickles.

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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

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

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

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

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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

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

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

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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

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

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

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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

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

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

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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!

4 Cheese Spinach Dip Grilled Cheese

4 Cheese Spinach Dip Grilled Cheese

Ingredients

Directions

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