deli

A good dip that can be made days ahead and taken out of the freezer about 15 minutes before serving.

Sweet Curry Dip

g ham (deli) finely chopped

brown onion finely chopped medium

raisins

mayonnaise

curry powder *to taste

spreadable cream cheese

paprika *to dress

This double-decker Clubhouse Sandwich combines a traditional deli sandwich made with turkey, ham &amp; cheese with the classic B.L.T.

Clubhouse Sandwich

white bread

mayo

deli turkey

deli ham

swiss cheese

cheddar cheese

romaine lettuce

tomato

bacon (cooked)

Toast all 12 pieces of bread to your desired crispness.

To assemble a sandwich, on one piece of bread spread a layer of mayo. Place 2 slices of ham, 2 slices of turkey, a slice of swiss cheese and a slice of cheddar cheese on top.

Place second slice of bread on top and spread another layer of mayo on this bread slice. Then add lettuce, 2 tomato slices &amp; 2 strips of bacon.

Spread mayo on one side of third piece of bread before placing mayo-side down on top of the sandwich.

To cut the sandwich, place a toothpick in each quarter of the sandwich. I like to cut the sandwich into triangles so I place the toothpicks in a diamond shape. Make two diagonal cuts corner-to corner to create 4 equal pieces of sandwich.

Repeat the process to make the remaining 3 sandwiches. Serve with fresh fruit and chips.

These Buffalo Chicken Pinwheels are a hot twist on classic deli pinwheel sandwiches! Packed with carrots, celery, provolone cheese, and buffalo flavored cream cheese, these pinwheels are a wonderful cold lunch meal prep idea!

Buffalo Chicken Pinwheels Meal Prep

burrito size tortilla or Flat Outs Flatbread (pictured!)

cream cheese

Frank’s Red Hot Sauce (plus for more topping)

chicken breast

provolone cheese

carrot,

rib of celery,

pretzel rods (pictured)

nut mix

berries

anything you want!

Mix cream cheese

In a small bowl, add cream cheese and Frank&#8217;s Red Hot Sauce (1 ounce cream cheese &amp; 1 teaspoon hot sauce per pinwheel). Use a fork to stir until well-mixed and no lumps of cream cheese remain.

Spread cream cheese

Lay your flatbread or tortilla on a cutting board or other clean surface. Spread your buffalo cream cheese on first, being sure to cover the ENTIRE tortilla surface.

Assemble pinwheel

Next, arrange your deli meat slices flat on the tortilla, covering about 2/3 of the surface. Leave about 1/3 of the tortilla covered with cream cheese only. Add a slice of cheese if you want, then add your celery and carrot sticks to the middle of the flatbread forming a line from edge to edge.

Roll the pinwheel

Begin rolling the pinwheel from the meat covered side, using both hands and rolling tightly. The veggies may try to escape, but just use your fingers to tuck them in as you roll.

Meal prep &amp; serve

Cut the roll up into 5 pieces, and arrange in your meal prep container. Portion some berries, nuts or pretzels in to complete the meal! I recommend serving with additional buffalo sauce. Store in an airtight container in the refrigerator and enjoy within 2-3 days. The outside may become soft depending on what type of tortilla or wrap you have used. Meal prep &amp; enjoy based on your preference &#8211; if you don&#8217;t want the wraps soft at all, meal prep the night before you plan to eat.

Tuna salad is a classic component of both the brown bag lunch and deli party platter. This dish can be customized any number of ways.

The Basic Tuna Salad You'll Be Making All The Time

tuna

celery,

onion,

mayo (or to taste)

black pepper

Open the cans of tuna and strain them. Place the tuna in a wide bowl, and use a dough cutter or fork to chop the tuna into smaller flakes.

Mix in the celery, onion, carrot and vinegar. Next, add the mayo one tablespoon at a time until you've reached the perfect consistency.

From light lunch to weekend bbqs, these ham, olive and goat’s cheese mini frittatas make the perfect snacking food and are easy to whip up, too!

Ham, olive and goat’s cheese mini frittatas recipe

Don Gypsy Ham

baby spinach, finely shredded

Coles Finest Marinated Goat’s Cheese*, crumbled

Coles Australian Free Range Eggs, lightly whisked

(185 milliliters) pouring (pure) cream

Making a copycat of Jimmy Johns Bootlegger Sub starts with the French bread recipe. A freshly baked french sub roll, soft and fluffy inside, that is stuffed with the simplest ingredients. Maybe that’s why this is just so good, the plain simplicity is where this sub shines. Cooked Perfectly and thinly sliced roast beef, freshly sliced turkey breast and crispy iceberg against a creamy mayo background.

Jimmy Johns Bootlegger Copycat

Bread flour

Water

Sugar

Vegetable oil

tbsp Active dy yeast

tsp Sea salt

Roast beef (thinly sliced)

Turkey breast (thinly sliced)

Provolone cheese (thinly sliced)

Tomato (sliced)

Head Iceberg lettuce (shredded)

Mayonnaise (Hellman's)

Weigh out flour (360 grams) and warm water (240 grams).

To the water (240 grams) add oil (1 tbsp), sugar (1 tbsp) and active dry yeast (2 tbsp) and stir. Let the yeast mixture sit for a few minutes, and you should see the yeast begin to bloom. This blooming step is something I always do when baking bread.

Next, make a well in the middle of the flour (430 grams). Pour the water and yeast mixture into the flour well and stir until it begins to combine. Add in the sea salt (2 tsp) and keep stirring until a shaggy dough develops. Work the dough with another 10 to 20 strokes until it all comes together,  scraping down the sides and bottom of the bowl to get all the dry flour.

Finally, tightly cover the dough bowl with plastic wrap and set aside at room temperature for 1 hours. The dough should rise to almost double. It may take a little longer if the room is on the chilly side. After this rise, put the covered bowl directly into the refrigerator for an overnight stay. (12 to 24 hours)

Pull the French bread dough out of the refrigerator and let it sit at room temperature for 1 hour and then remove the plastic wrap. The dough will still be slightly sticky.Lightly flour a work surface and then wet your hands. Pull the dough out onto the work surface and lightly roll the dough in the flour. Divide the dough into two equal portions.

Begin to flatten the dough balls into rectangles. 

Once the dough is flattened into a rectangle, shape them into a submarine shapes. Try to even out any thinner parts  by rolling and shaping the dough.

Put your French breads to be on to a baking pan that is lined with parchment paper. Lightly flour the surface of the dough and then cover the loaf with a damp towel or plastic wrap. Proof the dough for 1 hours in a warm spot.

After 60 minutes, preheat the oven to 400 degrees. Bring 2 to 3 cups of water to a boil and pour into an ovenproof pan. Place this pan on the bottom shell of the oven. This is going to help us create a steamy environment for our bread to bake. The steam in the oven helps give the bread a better rise as it bakes.

Finally, put your bread pan into the middle rack of the oven and bake for 18 minutes. 18 minutes should give you a slightly crispier crust and that is exactly what we are going for. The exterior will have a nice crispy crust, while the interior will be fluffy and light.

Pull the bread out of the oven and let it sit for 20 minutes before slicing it. I like to brush a little melted butter on top for a softer crust and more flavor.

No Knead French Bread

Begin by shredding iceberg lettuce (1 cup) and slicing a tomato(1). Lay out the provolone (2 ounces). Place the turkey(4 ounces) slices on top of the provolone. Finally, top the turkey slices with the roast beef (4 ounces). Set this package aside. 

Next, slice the loaf of bread down the middle, but make sure to leave a hinge on the bread. Don’t cut the loaf all the way through. 

Lay the French bread loaf open and spread Hellman’s Mayonnaise (4 tablespoons) on each side of the bread. Jimmy Johns scoops out some bread, but because this french bread is the star of the show we want all of it! Copycat recipe or not.

Layer the sliced tomatoes (4 slices) on the bottom half of the sub and then lay shredded iceberg lettuce (¼ cup) on the top half of the bun.

Lay the entire package of meat and cheese on top of the iceberg and tomatoes, covering both halves of the roll.Place your long knife down the middle of the sandwich and then close the sandwich firmly, gliding the knife out. Give the sub a squeeze to make sure its closed. Finally, cut the sub in half and share. Enjoy! Chips on the plate wouldn’t hurt. 

Assemble Each Bootlegger Sandwich

10 minutes prep time, easy to make, freezer-friendly, high in protein, cheaper and healthier than store-bought, and they taste and have a texture just like smoked turkey! These deli slices are juicy, meaty, tender, and seasoned to perfection. ! I love making these deli slices and storing them in my fridge or freezer so that I always have the makings for an epic vegan sandwich! Lightly adapted from my Vegan Turkey Roast recipe.

Homemade Vegan Deli Slices (Smoked Seitan Turkey)

(14 ounces) package firm tofu (drained)

vital wheat gluten

nutritional yeast

water

white miso paste

onion powder

vegetable broth powder

garlic powder

liquid smoke

apple cider vinegar

salt

sage

Food processor method: Add the tofu, vital wheat gluten, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, liquid smoke, apple cider vinegar, salt, and sage to your food processor. Using the S-blade, blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn&#39;t just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery.By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery.

Place your ball of seitan on a sheet of aluminum foil, then use your hands to pat it into a log shape. It doesn&#39;t have to be perfect. Wrap the foil around the seitan log securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour, or until the internal temperature reaches at least 160F (71C). The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. You can now slice and enjoy your homemade deli slices! Use a sharp knife or deli slicer to cut thin slices. You can store the seitan covered in the fridge for up to 4 days or freeze it for later.

Tacos de Pescado Tempura con Ensalada de Col

piezas Tortilla de Harina

tazas Col

taza Zanahoria

filetes Pescado Blanco como Huachinango, Tilapia...

piezas Jugo de limón

pieza Cerveza clara

taza Harina Tempura

taza Panko

taza Mayonesa

cucharadas Chipotle molido

Sal al gusto

taza Youghurt

cucharada Mayonesa

cucharadita Mirin

Litro Aceite Vegetal o de Soya

Desinfecta la Col y Zanahoria y pásalas por un rallador grueso para que quede finamente rebanada.

Incorpora a la Col y Zanahoria los ingredientes de la ensalada y mezcla muy bien con una espátula de silicona

Mezcla la harina de Tempura y agrega cerveza hasta tener una masa ligera y que hace un hilo con el batidor de globo.

Coloca el Pescado en la cerveza que sobró, el jugo de limón y una cucharada de Mirin y sazona con sal.

Tendrás en un Wok aceite para freír y tres tazones; en el primero el pescado, en el segundo la mezcla de Tempura y Cerveza y en el tercero el Panko. Toma un trozo de pescado y escurre el exceso de líquido, pasa por la masa suave y algo líquida y termina en el Panko.

Con mucho cuidado deja el trozo de pescado en el aceite caliente, hasta que el pescado esté cocido. Reserva en un colador para que escurra lo necesario. Te dejo una imagen para que puedas observar como se ve un pescado bien cocido. Debe verse blanco y brillar por sus jugos que han quedado dentro, si tiene un centro transparente o no se hace en gajos quiere decir que le ha faltado tiempo. ¿Cómo saberlo al freír?, cuando el pescado tiene burbujas como en la foto de la izquierda aún le falta por cocer, cuando´ el numero de burbujas sea pocas, ¡Entonces estará listo!

Pescado Tempura

Mezcla la mayonesa con Chipotle hasta que se incorpore muy bien. Reserva

Mayonesa de Chipotle

Calienta las tortillas de un lado y otro hasta que tomen un poco de color pero queden suaves.

Las tortillas tienen dos lados, uno más grueso y otro más delgado, el delgado es el lado interior o de rellenar, a éste lado unta el aderezo de mayonesa.

Sobre la mayonesa agrega el pescado.

Sobre el pescado la ensalada y ¡listo! Te deseo una comida de Antojo.

Armado de Tacos

This veggie bake is a great dinner recipe that also doubles as a delicious lunch!

Ham, cheese and veggie bake recipe

g Western Star Original Salted Butter

onion (chopped)

zucchini (grated)

carrot (grated)

corn kernels

ham (deli) (chopped)

tasty cheese (grated)

eggs (beaten)

g self-raising flour

Light and creamy Best Chicken Salad Ever is made with chicken, red onion, crisp celery, and just the right amount of seasoning!

Best Chicken Salad Ever

chicken ((leftover shredded chicken, rotisserie chicken

red onion

celery (including leafy tops) (chopped, about one cup)

lemon juice

sour cream

tsp salt

pepper

Finely chop red onion and celery.

In a medium bowl, break up, finely chop or shred the chicken.

Add chopped onion and celery, lemon juice, sour cream, mayonnaise, salt and pepper and stir to combine.

Chill until ready to use.  Enjoy!

Newfoundland Cold Plate - a traditional post Christmas favourite. Heres a simple guide to putting together this simple, nostalgic favourite of Newfoundlanders everywhere.

Newfoundland Cold Plate

sweet corn

golden pineapple, diced

salt and pepper to season

salad dressing, more or less to taste

macaroni,

salad dressing

sweet pickle relish

tsp black pepper,

hard boiled eggs, roughly chopped

potato,

Granny Smith Apple,

potato

sugar,

plain yellow mustard, more or less to taste

tbsp picked beet juice, approximately

picked beets, finely diced

vegetable oil

tbsp sugar

tbsp apple cider vinegar

cabbage, shredded

carrot, grated

Mix together the salad dressing, vegetable oil, sugar,...

Mix together the salad dressing, vegetable oil, sugar, vinegar and salt. Let sit 5 minutes, then stir again.

Toss with the carrot and cabbage. Cover and...

Toss with the carrot and cabbage. Cover and refrigerate until ready to serve.

Note: One variation I have seen on this...

Note: One variation I have seen on this basic recipe is to substitute the carrot for well drained crushed pineapple to make Pineapple Coleslaw.

Simply mix together all of the ingredients until...

Simply mix together all of the ingredients until very well combined.

Cover and refrigerate until ready to serve.

Top 16 deli recipes from across the web

The most viewed deli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Curry Dip

Clubhouse Sandwich

Buffalo Chicken Pinwheels Meal Prep

The Basic Tuna Salad You'll Be Maki...

Ham, olive and goat’s cheese mini f...

Jimmy Johns Bootlegger Copycat

Homemade Vegan Deli Slices (Smoked ...

Tacos de Pescado Tempura con Ensala...

Ham, cheese and veggie bake recipe

Best Chicken Salad Ever

Newfoundland Cold Plate

Light Deli Rye Bread

Pizza on Lebanese Bread

Halloumi and olive muffins recipe

The Italian Sub Framework

Ham and Pineapple Pinwheels recipe

Top 16 deli recipes from across the web

The most viewed deli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Curry Dip

Clubhouse Sandwich

Buffalo Chicken Pinwheels Meal Prep

The Basic Tuna Salad You'll Be Maki...

Ham, olive and goat’s cheese mini f...

Jimmy Johns Bootlegger Copycat

Homemade Vegan Deli Slices (Smoked ...

Tacos de Pescado Tempura con Ensala...

Ham, cheese and veggie bake recipe

Best Chicken Salad Ever

Newfoundland Cold Plate

Light Deli Rye Bread

Pizza on Lebanese Bread

Halloumi and olive muffins recipe

The Italian Sub Framework

Ham and Pineapple Pinwheels recipe

The most viewed deli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine