4-slices Boar's Head Bacon, crumbled
1/8-cup Boar's Head Yellow Vermont Cheddar Cheese, shredded
1/4-cup celery, chopped
4-cups romaine lettuce, chopped
2-large tomatoes, chopped
2-scallions, chopped finely
1-tsp black pepper
2 1/2-cups Boar's Head All American BBQ Chicken, julienned
1-cup Boar's Head Sweet & Mild Gourmet BBQ Sauce
1-Tbsp lemon juice
Combine BBQ sauce, mayonnaise, lemon juice, and pepper in a small bowl. Cover and refrigerate for one hour. Then combine chicken, tomatoes, scallions, and celery; stir in the dressing.
Serve over salad greens with crumbled bacon and shredded cheddar cheese or on a soft Kaiser roll as a twist on everyday chicken salad sandwich.
Servings: 4 - 6
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2-oz. Boar's Head Genoa Salami, sliced thinly
2-oz. Boar's Head Hot Cooked Capocollo, sliced thinly
2-oz. Boar's Head Mortadella, sliced thinly
1-oz. Boar's Head Provolone Cheese, sliced
1-oz. red onion, sliced
1-oz. butter, melted
2-oz. pesto mayonnaise
2-slices multi-grain bread
Butter one side of each piece of bread and grill until golden brown. Next, add ingredients in the following order: mayonnaise, tomato, mortadella, salami, capocollo, provolone, and onion and then crown with a second slice of bread.
Pick up the ingredients you need from The Summit Market & Deli, and make one of these delicious dishes today!
1 1/2-lbs. Boar's Head Ovengold® Roasted Breast of Turkey, sliced
4-Tbsp butter, melted
4-slices white bread
Brush bread with butter, then toast under broiler. Then, layer turkey on toasted bread.
Serve with gravy, simple mashed potatoes, steamed vegetables, and cranberry relish.
1 1/2-cups Boar's Head Feta Cheese, crumbled
1-Tsp olive oil
1-Tbsp butter, unsalted
1 1/2-lb. EverRoast® Oven Roasted Chicken Breast, julienned
1-large leek, sliced
1-pizza crust, 12-inch
1/2-cup roasted red peppers, chopped
Basil, fresh sprig
Freshly ground pepper to taste
Salt to taste
Preheat the oven to 500°F. Melt the butter in a large skillet over medium heat. Add the leek and cook just until softened or light green, about 5 minutes. Transfer to a medium-sized bowl.
Place the pizza crust onto a non-stick baking sheet. Layer the chicken, peppers, and leeks alternately with 1-cup of the feta, leaving a 1-inch border around the crust. Sprinkle 1/2-cup remaining feta on top. Bake for 15-minutes in the oven or until the crust is golden, and the cheese is bubbly. Transfer pizza to a rack to let settle for a few minutes; garnish with basil, slice and serve.
2 1/2-oz. Boar's Head Ovengold® Turkey Breast, sliced 1/2-inch thick
3/4-oz. Boar's Head 28% Lower Sodium Blue Cheese
3-oz romaine lettuce, torn
1-oz. avocado, sliced
3-cherry tomatoes, halved
1-oz. carrots, julienne
1-oz. red peppers, julienne
1-oz. celery, julienne
Fat-free dressing of your choice
Cut turkey into bite-sized pieces or cubes. In a large bowl add lettuce; then top with turkey, avocado, tomatoes, carrots, peppers, and celery. Sprinkle crumbled blue cheese on top and drizzle with dressing of your choice. Toss and serve.
3-slices Boar's Head Ovengold® Roasted Breast of Turkey, sliced thinly
1/2-cup romaine lettuce, shredded
2-Tbsp Boar's Head Pepperhouse Gourmaise®
1-wrap, whole wheat (8 - 10-inch)
Place the tortilla onto a work surface. Spread the sauce over the top, inching it close to the outer edges. Sprinkle the lettuce evenly over the top, followed by the turkey, overlapping the cold cuts if necessary to fit it all. Fold up 1-edge of the tortilla about 1/3-of the way onto itself. Fold the tortilla up jellyroll-style, from one open edge to the other. Then, slice the tortilla evenly into 8-pieces and serve with additional Pepperhouse Gourmaise® on the side.
1-lb. Boar's Head Lower Sodium Branded Deluxe Ham, sliced thinly
1-Tbsp olive oil
4-crusty hoagie rolls, toasted
1/4-lb. 25% Lower Sodium, 25% Lower Fat American Cheese, sliced
8-lettuce leaves, cleaned and stemmed
4-pineapple rings, halved
1-Tbsp sesame seeds
Preheat oven to 400°F. Snap the woody ends off the asparagus, leaving about 4 - 5-inches in length for reach asparagus. Brush with oil and place on a baking sheet, single file. Bake 10 minutes until crisp-tender, barely browned. Remove from oven; sprinkle sesame seeds over asparagus; turn off oven, but leave the door closed.
Place the pineapple pieces on the bottom of the lightly toasted rolls. Add 3 – 4-slices of the ham on top of the pineapple, followed by 2-pieces of cheese and the asparagus. Place in the warm oven on a baking sheet a few minutes to melt the cheese and warm the sandwich. Then, remove from oven, add the lettuce and serve immediately.
1-oz. Boar's Head Bacon, crumbled
4-oz. Boar's Head Italian Style Seasoned Beef with Braciole Seasoning, sliced thinly
1-oz. Boar's Head Gorgonzola, crumbled
3-oz. arugula, chopped coarsely
1-oz. tomato, sliced in wedges
1-oz Italian dressing
Evenly spread the ingredients over the flatbread in the following order: arugula, tomato, roast beef, bacon, gorgonzola, and Italian dressing.
Servings: 1 - 2
8-slices Boar's Head Bacon
8-oz. Boar's Head Monterey Jack Cheese with Jalapeño, shredded
1/2-cup green onion, sliced
1/2-cup sour cream
1/2-Tsp black pepper
1/2-Tsp kosher salt
3-medium potatoes, baking
Cook bacon until crispy. Scrub potatoes thoroughly, and bake at 400°F oven for 1-hour or until done. Allow potatoes to cool to the touch. Cut in half length-wise. Carefully scoop the pulp leaving 1/4 inch shell (reserve the pulp for another recipe or discard). Sprinkle the potato with salt and pepper. Add crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under broiler until cheese melts. Potato skins may be served with sour cream if desired.