Meal Type: Sandwich

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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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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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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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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