Meal Type: Sandwich

German Salami Pretzel Bun Sandwiches with Sweet Mustard Sauce

German Salami Pretzel Bun Sandwiches with Sweet Mustard Sauce

German Salami Pretzel Bun Sandwiches with Sweet Mustard Sauce

German Salami piled high, arugula, tomatoes, red onions, sauerkraut, and a sweet, creamy mustard sauce all take this sandwich to the next level.

Servings

4

Preparation

10 Mins

Level

Ingredients

¼ cup mayonnaise

2 tbsp wholegrain mustard

1 tbsp Dijon mustard

1 tsp honey

4 pretzel buns, split and toasted

¾ cup sauerkraut, drained

1 cup baby arugula

8 slices tomato

½ small red onion, very thinly sliced

2 pkg (150 g each) sliced Schneiders German Salami

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Directions

In small bowl, combine mayo, mustards and honey.

Spread cut sides of rolls with mustard sauce. Top bottom halves of rolls with sauerkraut, arugula, tomatoes, red onions and salami. Top with top halves of rolls. Secure with toothpick.

Tip: Serve with pickles and rippled potato chips.

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Turkey and Beemster Toastie

Turkey and Beemster Toastie

Turkey and Beemster Toastie

Butter-toasted bread topped with shaved beemster cheese, gets piled with herbed turkey, ancient grain mustard, sriracha-spiked creamy barbecue sauce, tomatoes and microgreens for an updated twist on a classic turkey and cheese.

Servings

4

Preparation

10 Mins

Cook Time

5 Mins

Level

Ingredients

8 slices Texas toast or other thickly sliced bread

¼ cup softened unsalted butter

125 g thinly sliced Beemster cheese

2 tbsp wholegrain mustard

2 tbsp mayonnaise

2 tbsp barbecue sauce

2 tsp sriracha

1 tomato, sliced

1 cup microgreens

2 pkg (150 g each) sliced Schneiders Herbed Turkey Breast

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Directions

Preheat broiler.

Arrange bread on baking sheet; spread evenly with butter. Broil about 4 inches from burner until golden brown, 1 to 2 minutes; remove from oven. Remove half of the toast to plate and spread untoasted side with mustard. Flip over remaining toast slices on baking sheet and top with cheese; return to oven. Broil until cheese is melted, 1 minute. Remove from oven.

In small bowl, combine mayo, barbecue sauce and sriracha.

Top cheese-topped toast slices with tomatoes, a drizzle of the mayo mixture, microgreens and herbed turkey breast. Top with remaining toast slices, mustard-side down.

Tip: Prefer a mild version? Skip the sriracha!

Serve with a spinach and arugula salad for a hit of freshness.

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Summer Sausage and Asparagus on Toast

Summer Sausage and Asparagus on Toast

Summer Sausage and Asparagus on Toast

Creamy herbed goat cheese spread, dry summer sausage and garlicky roasted asparagus are the perfect topping for a fat slice of toasted boule – it’s the perfect easy brunch.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 lb asparagus, trimmed

1 tbsp extra-virgin olive oil

¼ tsp each salt and pepper

2 cloves garlic, minced

¼ cup softened cream cheese

¼ cup soft goat cheese

1 tbsp chopped fresh chives

1 tsp minced fresh thyme

4 slices sourdough boule, toasted

16 slices Schneiders Dry Summer Sausage

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Directions

In roasting pan or on rimmed baking sheet toss together asparagus, oil, salt and pepper until coated. Roast in 450°F oven, tossing once, until tender-crisp and starting to brown, about 10 minutes, sprinkling with garlic and tossing in last 2 minutes of cooking.

Meanwhile, stir together cheeses, chives and thyme until smooth. Spread onto toast. Top with summer sausage and asparagus mixture.

Tips: Serve with a fresh butter lettuce and Belgian endive salad with sweet onions and radishes, tossed with your favourite vinaigrette.

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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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Hot Turkey & Ham Croque Monsieur

Hot Turkey and Ham Croque Monsieur

Hot Turkey & Ham Croque Monsieur

Hot Turkey & Ham Croque Monsieur

What’s better than cheese on a sandwich? Cheese on both the inside and the outside, paired with our delicious Deli Best Oven Roasted Turkey & Ham. With slight heat from Jalapeno Cheddar, this twist on a French classic is sure to please.

Servings

4

Preparation

15 Mins

Cook Time

15 Mins

Level

Ingredients

150 g thinly sliced Schneiders® Deli Best Oven Roasted Turkey Breast

150 g thinly sliced Schneiders® Deli Best Oven Roasted Ham

8 slices country-style bread

⅓ cup red pepper jelly

®

4 slices jalapeno Cheddar cheese

Easy Cheese Sauce:

1 cup milk (3.25%)

3 tbsp all-purpose flour

¾ cup grated old white Cheddar cheese

1 tbsp Dijon mustard

¼ tsp ground nutmeg

¼ tsp kosher salt

¼ cup unsalted butter, softened

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Directions

Easy Cheese Sauce: Whisk together milk and flour in medium saucepan; heat, whisking constantly, over medium heat until bubbling and thickened. Add cheese gradually, whisking constantly, until melted and smooth. Whisk in mustard, nutmeg, and salt. Keep warm.

Meanwhile, preheat oven to 425°F. Butter both sides of each slice of bread and place on large, rimmed baking sheet. Bake until light golden, about 6 minutes.

Flip toast over and spread half of the slices evenly with red pepper jelly. Top with turkey, ham and jalapeño cheddar cheese. Top with remaining toast slices; spoon cheese sauce over tops of sandwiches, evenly.

Meanwhile, preheat broiler. Broil sandwiches on centre rack of oven until golden, about 2 minutes.

Tips: Serve with spicy pickled beans, sweet bread & butter pickles, and/or honey Dijon mustard.

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