Sensational Sandwiches

Ontario Meat & Poultry

Sensational Sandwiches

Collection

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Muffaletta We make our classic Italian sandwich with Ontario deli meat. This inspired sandwich offers eight to 10 servings, making it perfect for a family picnic.

Ingredients: 1 1/4 cup (50 mL) 1 lb (454 g) 8 oz (224 g) 1 cup (250 mL) 1/4 cup (50 mL) 1/4 cup (50 mL) 1/4 cup (50 mL)

loaf crusty Italian or French bread herb vinaigrette (homemade or store bought) Ontario deli meats (combination of cappocola, salami, sopressata) sliced provolone cheese sliced roasted bell peppers, drained sliced olives (green and black), drained fresh basil leaves fresh shredded romaine lettuce

Slice bread in half lengthwise. Brush both insides of loaf with dressing. Layer meats, cheese, peppers, olives and basil leaves over the bottom half of the loaf.

Sprinkle with lettuce and top with other half of loaf and wrap tightly. Refrigerate. Let sandwich marinate for at least one hour and up to one day before cutting into slices to serve.

Makes 8 to 10 servings .

Chipotle Beef Tacos

This is not your typical taco. The tang of the Ontario chipotle roast beef plays nicely with the fresh taste of cucumbers, avocado, red onions and cool, crisp radishes.

Ingredients: 1/2 4 1/2 tsp (2 mL) 1 tbsp (15 mL) 1 tbsp (15 mL) 1 tbsp (15 mL) 1/2 tsp (2 mL) 8 1/4 cup (50 mL) 1

english cucumber, thinly sliced radishes, thinly sliced coarse salt and fresh cracked pepper minced red onion cider vinegar olive oil sugar 6-inch flour tortillas, warmed or grilled chipotle BBQ Sauce avocado, peeled and sliced

1/2 lb (225 g) sliced Ontario deli roast beef Garnishes (optional): 1/4 cup (50 mL) cilantro sprigs 4 lime wedges

In a bowl, combine cucumber, radishes, salt, pepper, red onion, cider vinegar, olive oil and sugar until well blended. Let sit for 10 minutes and up to one day.

Brush one side of warmed or grilled tortillas with sauce. Divide avocado slices and beef into eight portions. Place one portion in each tortilla and top with cucumber mixture. Garnish with cilantro and serve with lime wedges.

Makes 4 servings.

Chicken Gyros

A light, flavourful, authentic wrap, using traditional Greek ingredients and sauces. This simple recipe is a great lunch or weeknight meal for a family.

Ingredients: 2 cups (500 mL)

chopped lettuce (romaine or iceberg)

1 cup (250 mL)

grated cucumber

1/4 cup (50 mL)

thinly sliced red onion

2 tbsp (30 mL)

tzatziki

2 tbsp (30 mL)

fresh chopped parsley

1 cup (250 mL)

chopped tomatoes

2 cups (500 mL )

Ontario chicken, cooked

2 tsp (10 mL)

Greek seasoning

4

warm pitas

In a bowl, combine lettuce, cucumber and red onion.

Spoon in tzatziki and gently toss. Sprinkle with parsley.

Set aside.

Shred chicken and toss with Greek seasoning. Divide over 4 warm pitas. Top with lettuce mixture and tomatoes. Roll up and serve.

Makes 4 servings.

Croque Monsieur

This hot ham and cheese sandwich originated as a “fast food” in France in 1910. Our version uses egg bread which is well-matched with a flavourful Black Forest ham, earthy Gruyère and the tang of dill pickle.

Ingredients: 12

slices egg bread (challah or brioche is best)

6

thick slices Ontario Black Forest ham (12 thinner slices)

1/4 cup (50 mL)

butter

12

thin dill pickle slices (optional)

2 tbsp (30 mL)

grainy mustard

1 1/2 cups (375 mL)

Gruyère cheese, grated

Heat broiler on high.

Butter one side of each piece of egg bread. Top 6 slices of bread with ham on the unbuttered side. Top each with dill pickle slices, if using. Spread mustard on unbuttered side of the remaining 6 slices and top to make 6 sandwiches (buttered sides out).

Arrange sandwiches on a baking tray. Place under the broiler until golden, about 3 minutes. Flip sandwiches and divide grated cheese over each sandwich. Broil until the cheese is golden and bubbly, about 2 minutes.

Serve immediately with a green salad.

Makes 6 servings.

Steak Sandwich

These steak sandwiches are quick and easy to prepare, they offer the perfect weeknight meal for families on the go. Juicy Ontario strip loins are grilled to perfection and served with an onion and pepper medley atop your favourite crusty buns.

Ingredients:

Preheat oven to 350째F (180째C).

2

8 oz (250 g) Ontario strip loin steaks, trimmed

2 tsp (10 mL)

olive oil

1/2 tsp (2 mL)

salt

1/2 tsp (2 mL)

cracked black pepper

1 tbsp (15 mL)

butter

2

large onions, sliced

2 tsp (10 mL)

chopped fresh thyme

1

red bell pepper, sliced

6

crusty buns

3 oz (75 g)

crumbled blue cheese

Rub steaks with olive oil and season with salt and pepper. Leave out at room temperature for 30 minutes.

In large heavy skillet, melt butter over medium-high heat. Add onions and thyme, cook until onions are golden, about 10 minutes. Add red pepper, cook one minute. Reduce heat to medium-low, stirring occasionally, until peppers are very tender, about 15 minutes.

Meanwhile, heat ovenproof skillet over medium-high heat, add steaks and sear on both sides until well browned, about 2 minutes per side.

Transfer to oven and cook until desired doneness, about 5 minutes for medium rare. Let rest for 10 minutes before thinly slicing.

Slice buns in half lengthwise. Divide steak over each bottom bun and top with onion mixture. Sprinkle evenly with crumbled cheese. Cover with bun tops. Serve with a crisp green salad.

Makes 6 servings.

Messy Turkey Sandwich

Ontario turkey breast smothered in a creamy garlic and cream cheese mixture, topped with caramelized onions and garnished with fresh peppery arugula. This easy-to-make weeknight meal takes less than 30 minutes to prepare.

Ingredients: 2 tbsp (30 mL)

olive oil

1

large onion, sliced

1 tsp (5 mL)

chopped fresh thyme

1/2 cup (125 mL)

herb and garlic cream cheese

2 cups (500 mL)

chicken broth

2 cups (500 mL)

Ontario turkey, cooked & shredded

4

slices crusty bread

In a large, non-stick skillet, heat oil over medium-high heat. Add onion and thyme. Cook, stirring often, until onions are very tender and golden, about 15 minutes.

Stir in cream cheese and chicken broth, whisking until sauce is smooth and slightly thickened, about 10 minutes.

Divide shredded turkey over 4 slices of bread. Spoon sauce over open-faced sandwiches.

Serve immediately with side salad and your favourite veggies.

Makes 4 servings.

Jalapeno Cheddar Burritos

Spicy and cheesy, these Mexican inspired burritos incorporate unique tastes and textures. Whether made ahead and reheated, or cooked and assembled right before meal time, they will be a new family favourite.

Ingredients: 4 4

jalapeno cheddar smoked Ontario sausage 10-inch (25 cm) flour tortillas

1 cup (250 mL)

shredded lettuce

1 cup (250 mL)

plum tomatoes, diced

1/2 cup (125 mL) 1/4 cup (50 mL) 2 tbsp (30 mL) 1/2 cup (125mL)

sliced avocado chopped fresh cilantro sour cream prepared salsa

Grill sausages and cook until desired doneness.

In a large dry skillet, over medium heat, warm the tortillas one by one, turning once, until pale golden on both sides, about 30 seconds per side.

Arrange each warmed tortilla over 4 plates. Top each with a grilled sausage. Sprinkle with lettuce, plum tomatoes, avocado, cilantro and sour cream. Fold in sides and roll up to enclose filling. Serve with salsa.

Makes 4 servings.

Salami and Fresh Mozzarella Paninis

Spicy Ontario salami is complemented with fresh mozzarella, basil leaves and a flavourful pesto. Serve with a fresh green salad for an easy but upscale lunch.

Ingredients: 12 1/4 cup (50 mL) 12 6 large slices 12 2 tbsp (30 mL)

slices crusty Italian bread olive oil slices spicy Ontario salami or sopressata fresh mozzarella cheese (12 small slices) basil leaves pesto

Brush one side of each piece of bread with olive oil. Top 6 of the slices, on the un-oiled side, with salami slices, mozzarella and basil leaves.

Brush pesto over the un-oiled side of the remaining bread slices and top to make 6 sandwiches (oiled sides out).

Grill sandwiches over medium-high heat in a panini press or skillet until golden and cheese is melted. Slice in half and serve immediately.

Makes 6 servings.

Goat Naanwich

Tender pieces of grilled Ontario goat, slivers of onion, fresh juicy tomato, and melted goat cheese are sandwiched between Naan in this light summer dish. Marinate the meat a day in advance to achieve maximum tenderness.

Ingredients: 1 lb. (500 g)

Ontario goat loin, cut into bite-sized pieces

1 tbsp (15 mL)

olive oil

1 tsp (5 mL)

soy sauce

1/4 tsp (1 mL)

each, salt and fresh cracked pepper

3 tbsp (45 mL)

fresh chopped parsley, divided

4

prepared Naan

1/4 cup (50 mL) finely sliced red onion 1 cup (250 mL)

diced tomatoes

1/4 cup (50 mL) crumbled goat cheese

In a bowl, combine goat, olive oil, soy sauce, salt, pepper and 2 tbsp (30 mL) of the parsley. Cover and let marinate in the refrigerator for at least 2 hours and up to 1 day.

Arrange goat on 4 skewers. Grill over medium-high heat until cooked through, about 3 minutes per side. Let rest 5 minutes.

Arrange goat pieces over Naan. Sprinkle with onions, tomatoes, goat cheese and remaining parsley. Fold in half.

Place on greased grill, turning once, until lightly toasted, about 2 minutes per side. Cut in half and serve warm.

Makes 4 servings.

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