Meal Type: Sandwich

Salami Reubens with Pan-Roasted Dill Potatoes 

Salami Reubens with Pan-Roasted Dill Potatoes

Salami Reubens with Pan-Roasted Dill Potatoes 

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

4

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

Schneiders German Salami

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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

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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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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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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Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

A thick slice of toasted brioche gets topped with sliced brie cheese, maple smoked ham, a fried egg and a homemade sweet cherry tomato and garlic confit in this elevated breakfast toastie.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

¼ cup extra virgin olive oil

12 cloves garlic, thickly sliced

2 cups cherry tomatoes

1 tbsp maple syrup

1 tbsp cider vinegar

¼ tsp each salt and crushed red pepper flakes

1 tbsp butter

4 eggs

4 thick slices bread, toasted

200 g brie cheese, sliced

1 pkg (175 g) sliced Schneiders Maple Smoked Ham

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Directions

In saucepan, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add tomatoes, maple syrup, vinegar, salt and crushed red pepper flakes and 1 tbsp water. Cover, reduce heat to medium-low, and cook, stirring often, until tomatoes are bursting, liquid is reduced and garlic is very soft, 10 to 12 minutes. Set aside to cool slightly.

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

Top each slice of toast with ¼ of the brie, ham, some of the tomato confit and an egg. Top with freshly cracked black pepper, if desired.

Tips: This will make more confit that you’ll need, but it makes an excellent condiment for any eggs, grilled meats, or as an addition to a charcuterie board.

Serve with a crisp green salad.

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