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Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

 

4 slices Toast, prepared

Green leaf lettuce

6 slices cooked bacon

4 slices roma tomato

One recipe chipotle ranch sauce, see below

4 to 6 ounces sliced turkey meat

1/2 avocado, sliced

2 slices Jarlsberg cheese

 

1/4 C. Ranch Dressing

1 T. lime juice

2 T. chipotle TABASCO© sauce

Salt and freshly ground black pepper to taste

 

To assemble sandwich, arrange slices of prepared Texas Toast on a cutting board. Spread each slice with a generous T. of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.

 

Chipotle Ranch Sauce: Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

 

1 sheet frozen puff pastry, thawed

¼ C. apricot preserves

½ tsp. ground mustard

½ C. shredded Monterey Jack cheese

¼ lb. sliced deli turkey

 

Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Summer Cheese Board

Summer Cheese Board

Summer Cheese Board

 

A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.

 

Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.

 

Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.

 

Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.

 

Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.

 

Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.

 

Marinated Olives

 

You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.

 

1 cup brine-cured green olives with pits

1 cup brine-cured black olives with pits

cup extra-virgin olive oil

1 shallot, minced

2 tsp. grated lemon zest

2 tsp. minced fresh thyme

2 tsp. minced fresh oregano

1 garlic clove, minced

1/2 tsp. red pepper flakes

1/2 tsp. table salt

 

Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.

 

 

Quick Pickled Carrots

 

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.

 

¾ cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces carrots, peeled and cut into 1/2-inch-thick sticks

2 sprigs fresh tarragon

 

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)

 

 

Fig-Balsamic Jam

 

Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.

 

12 ounces fresh figs, stemmed and quartered

1/2 cup sugar

1/4 cup balsamic vinegar

1/4 cup water

1 T. lemon juice

1 tsp. yellow mustard seeds

3/4 tsp. minced fresh rosemary

Pinch table salt

Pinch pepper

 

Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)

 

 

Cheese Straws

 

Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

 

1 (9 1/2 by 9-inch) sheet puff pastry, thawed

2 ounces Parmesan or aged Asiago cheese, grated (1 cup)

1 T. minced fresh parsley

1/4 tsp. table salt

1/4 tsp. pepper

 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

 

2 chicken breasts (See Note 1)

1/2 tsp each salt and black pepper

2 T. all purpose flour

1 T. olive oil

1 T. butter

2 T. dijon mustard

4 slices deli ham

4 slices Swiss cheese

 

Preheat oven to 350°F. Pound chicken breast to flatten to 1/2″ or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour. In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes. Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately. Notes: 1. If large chicken breasts, slice horizontally for 4 pieces of chicken about 1/2″ thick.

 

Servings: 4

Calories: 378

Fat: 24g

Fiber: .9g

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich

 

6 fresh sage leaves

3.5 LB boneless turkey breast

2 T. unsalted butter, softened

kosher salt

black pepper

12 slices bacon

4 ciabatta rolls

0.5 C balsamic onion marmalade

1 ripe avocado, halved, pitted, peeled, and

sliced

4 T. mayonnaise

 

Preheat the oven to 350°F. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely. 3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

15 Ways to Doctor a Deli Potato Salad

15 Ways to Doctor a Deli Potato Salad

1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.

Taco Potato Salad
Taco Potato Salad

7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.

16. Fold in sliced black olives, diced scallions, and season with chile powder.

Italian Deli Crazy Bread

Italian Deli Crazy Bread

9325cdd059a16cd8cbfb2e3020f1a8871 loaf Italian bread

1 C. mayonnaise

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

4-5 basil leaves, chopped

1 teaspoon oregano

1 teaspoon thyme

1 T. pepperoncini brine from the jar

1/4 C. red onion, sliced

1/4 C. pepperoncini pepper slices

Assorted salamis

Sliced provolone

Sliced mozzarella

Sliced Muenster cheese

 

Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don’t slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.

Ways to Doctor a Deli Roast Chicken

Ways to Doctor a Deli Roast Chicken

1. ShredIMG_8860-300x225 or chunk chicken while warm, place on top of a bowl of hot pasta, and add a dollop of pesto or black-olive paste.

2. Slice chicken, pile on top of slices of bread, and then put Swiss cheese on top. Pass under the broiler and serve with avocado slices and a spicy mayo.

3. Put slices of warm chicken on toast, add slices of crisp bacon and ripe tomato, then blanket with your favorite cheese sauce (or cheese, I suppose)

4. Serve warm on toasted bread or a bed of cooked spinach with a chutney or your favorite salsa.

5. Shred chicken and scatter over a salad.

6. Top sliced chicken with mushrooms that have been sautéed in olive oil with a bit of dry sherry or dry white wine.

7. Shred the meat, layer onto warmed flour tortillas along with black beans, shredded cheese, salsa, and avocado (if you’ve got it).

8. Spread Dijon mustard all over the chicken, sprinkle it with black pepper, then shower it with chopped fresh tarragon and bake in 350 oven until warmed through.

9. Save juices from deli packaging to make gravy then spoon over the sliced chicken and mashed potatoes.

10. Chop chicken into bite-sized pieces and toss with chopped pecans, green grapes, a little minced onion, tarragon, and enough mayo to pull the salad together. Season with salt and serve with sliced tomato.

11. Spread #10 on tortillas, roll up, and slice into pinwheels.

12. Chop chicken, heat it along with favorite curry sauce, and serve over basmati rice.

13. Spread mayo on slices of sourdough bread. Layer slices of chicken, jellied cranberry sauce, and slices of sharp cheddar. Top with more bread, brush sandwich w/ olive oil. Grill or broil until cheese melts and bread is golden brown on both sides.

14. Place chicken slices on split squares of hot corn bread. Boil the juices from the packaging and spoon on top.

15. Serve sliced chicken codl w/ a quick gribiche sauce made by adding chopped sour pickles, capers, parsley, and minced hard-cooked egg to your favorite salad vinaigrette.

Ways to Doctor Deli Hors D’Oeuvres

Ways to Doctor Deli Hors D’Oeuvres

1. Wrap Prosciutto slices around pear slices, fresh fig halves or chunks of melon
2. Sprinkle olives with chopped fresh thyme or rosemary and a teaspoon of grated orange zest.
3. Arrange salad bar veggies on a pretty plate and serve with a fresh dip from the deli; use hollowed out bell peppers as your dip bowl.
4. Spread deli meat with a thin layer of cream cheese then roll around lightly steamed asparagus spears. Secure with toothpicks.
5. Top toasted French bread rounds with chopped deli olives, sun-dried tomatoes, pesto and an herbed cheese spread.
6. Choose a tuna or chicken salad from the deli and spread onto slices of white bread. Cut into triangles or strips.
7. Combine bottled Italian dressing with salad bar mushrooms for a quick marinated mushroom. Serve with toothpicks and French bread rounds.
8. Arrange smoked salmon slices on a pretty platter with piles of capers and minced red onion. Accompany the salmon with lemon wedges and small slices of dark crusty bread.
9. Set up a mustard bar with different mustards, small knives, slices of salami, sour pickles and bread rounds.
10. Surround a hunk of good blue cheese with red and green grapes and mounds of toasted pecans or walnuts.
11. Purchase hummus from the deli and spoon into pretty serving bowl. Drizzle with EVOO and top with a sprinkle of chopped fresh parsley. Serve with warm pita triangles and olives.
12. Warm purchase buffalo wings at the deli and serve with celery sticks. Perk up a bottled blue cheese dressing by adding crumbled blue cheese.
13. Spear marinated mushrooms and cherry tomato halves on toothpicks to make mini kabobs.
14. Top a baked, store bought pizza crust with olives, marinated mushrooms and sun dried tomatoes. Drizzle with EVOO, warm in the oven and cut into small slices to serve.

Deli Stuffed Eggwiches

Deli Stuffed Eggwiches

3 eggs

Splash milk or cream

Splash hot sauce

Salt

Freshly ground black pepper

8 slices white or wheat bread

4 rounded T. apricot or raspberry preserves

4 rounded T. grainy Dijon mustard

4 slices ham

4 slices Swiss cheese

4 slices herb roast turkey

2 T. butter

Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.

Pressed Cubano with Bacon

Pressed Cubano with Bacon

1 tsp. extravirgin olive oil
1 garlic clove, minced
4 (3-oz.) Hawaiian rolls, sliced in half horizontally
2 T. yellow mustard
8 (1/2-oz.) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 tsp. minced fresh cilantro
6 oz. thinly sliced 33%-less-sodium ham
2 oz. thinly sliced deli roasted turkey breast

Combine oil and garlic. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 tsp. cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Yield: 4 servings
Calories: 432
Fat: 14.5g
Fiber: 2.8g

Pear, Pecorino, and Prosciutto Panini

Pear, Pecorino, and Prosciutto Panini

1 firm, ripe pear, peeled, cored, and cut into 8 wedges
1/2 tsp. sugar
1 (12-oz.) loaf focaccia, cut in half horizontally
4 tsp. balsamic vinegar
1 C. trimmed arugula
1/2 C. (2 oz.) fresh pecorino Romano cheese, shaved
16 very thin slices prosciutto (about 4 oz.)

Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden. Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread; cover with top half of bread. Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters. If you prefer cooked prosciutto, sauté it until it’s crisp. You’ll add some crunch to this sandwich. Parmigiano-Reggiano is a good substitute for pecorino Romano cheese.

Yield: 4 servings
Serving size: 1 sandwich quarter

Calories: 383
Fat: 12.3g
Fiber: 2.7g