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Recipe Thursday-Garimark Italian Seasoned Chicken Cheese Wraps

Posted on May 24th, 2018 | Posted in Recipes, Sandwich

Garimark chicken is our go to for consistent frozen chicken tenders, fillets and breasts. Save time in your kitchen with their product that is flavored to perfection. Here we took their Italian Breaded 7oz Fully Cooked Chicken Fillet and made a slightly spicy lunch wrap. The flavor of Garimark chicken stands out against the mild cheddar, mayo, crisp lettuce and tomato and is all wrapped inside of a Father Sam’s jalapeno cheddar tortilla! Add this to your specials menu to satisfy your customers hunger!

Yield 2 Wraps
2 7oz Garimark Italian Seasoned Fully Cooked Chicken Fillets (553038, 10#)
2 slices yellow mild cheddar (774110, 6/1.5#, Great Lakes)
2 tablespoons heavy mayo (992157, 4/1GAL, Dukes)
1/2 cup chopped romaine (04485, 6/2#)
4 slices 6×6 tomatoes (01078, 25#)
2 12” jalapeno cheddar tortillas (559908, 6/12CT, Father Sams)

Heat oven to 400 degrees Fahrenheit. Bake chicken fillets for 20 minutes, remove from oven and place a slice of cheddar cheese on each, to melt, let cool slightly and slice.

Lay tortillas on a clean flat surface. Spread 1 tablespoon of mayo on each tortilla, lay 1/4 cup chopped romaine, 2 slices of tomatoes and 1 sliced chicken fillet on each tortilla. Fold tightly to form a burrito shape.

Serve warm or at room temperature.

Recipe from the kitchen of Kristy Clark

Recipe Thursday-Godshall’s Turkey Pastrami Melt

Posted on May 10th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

Godshall’s Turkey Pastrami Melt brings layers of savory sliced turkey pastrami, smoked cheddar cheese, spicy brown mustard and sliced onion between grilled slices of tasty pumpernickel bread.

Learn more about our Supplier of the Month-Godshall’s and save here!

Yield 4 Sandwiches

  • 4 tablespoons salted butter, divided (880025, 1#)
  • 1 cup thinly sliced sweet onion (00691, 50#)
  • 8 slices smoked cheddar cheese (774151, 4.5#, Biery)
  • 8 slices multigrain bread (533052, 8/24oz, La Brea)
  • 2 tablespoons spicy brown mustard (991258, 1GAL, Gulden)
  • 1/2 pound of Godshall’s sliced turkey pastrami (GOD130, 4#)

Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add onion; sauté 5 to 6 minutes or until tender.

Spread butter on outside of all bread slices and flip over. Then spread mustard over 4 slices bread; top each with 1 slices of the cheese, cooked onion and turkey pastrami. Top with remaining 1 slice of cheese and bread.

Cook sandwiches in same skillet over medium-low heat 3 to 4 minutes per side or until cheese is melted.

Recipe adapted from Sargento.com

Recipe Thursday-Mrs. Difillippo Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwich

Posted on April 26th, 2018 | Posted in Recipes, Sandwich

Having meatballs on hand can be a very versatile ingredient! Here Chef Burg uses Mrs. Difillippo’s 1oz Meatballs to make Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwiches. These sandwiches have a fresh Spring flavor that will get your customers addicted and coming back for more.

Yield 6 Sandwiches
2lbs Mrs. Difillippo 1oz meatballs (DVF6016, 2/5#)
2 tablespoons vegetable oil (992065, 6/1GAL, Town & Country)
6 eight inch long hoagie rolls (559025, 60CT, Amoroso)

For Glaze:
1 cup Hoisin sauce (991687, 4/5#, Kikkoman)
½ cup rice vinegar (991952, 4/1GAL, Savor)
2 tablespoons honey (DG0140, 5#, Monarch’s Choice)
2 cloves garlic, minced (02619, 5#)
¼ cup soy sauce (991679, 4/1GAL, La Choy)
2 teaspoons sesame oil (992008, 12/6.2OZ, Pan Chi)
2 one inch thick rounds of sliced fresh ginger (00364, 1#)
1 three inch section of fresh lemongrass, smashed a bit with the back of a knife (00537, 2#)
2 teaspoons Sriracha sauce (992257, 12/28OZ, Huy Fong)

For Garnish:
½ cup jalapenos, sliced thinly (01720, 1/2 Bushel)
12 sprigs Fresh cilantro (05329, 1#)
1 cup quick-pickled daikon radish (00910, 40#) and carrots (00205, 25#) (recipe follows)
1 large seedless cucumber, cut into 1/8” thick rounds (07500, 6CT)

For glaze:
– Combine all ingredients in a medium non-reactive pot and bring to a boil.
– Reduce heat to medium and simmer gently for about 10 minutes or until it reduces and thickens a bit.
– Remove ginger and lemongrass pieces and set glaze aside.

For meatballs:
– Sauté over medium-high heat in a large skillet with 2 tablespoons of vegetable oil until meatballs are thoroughly browned on all sides and cooked through.
– Remove to a large mixing bowl, and toss with about half of the glaze, adding more if necessary (meatballs should be well-coated, but not swimming in sauce).

To assemble:
– Split rolls in half lengthwise and lightly toast on both sides.
– Arrange meatballs (about 6 per sandwich) in center of each roll, and drizzle a bit of the reserved glaze over the top so that the bread soaks some up, if you’d like.

– Generously top the meatballs with sprigs of cilantro, cucumber slices, pickled radish/carrot, and jalapenos.
– Serve immediately.

Quick-Pickled Daikon Radish and Carrot

2 large carrot, peeled and cut into thin strips (about 1/8” and 3” long). Should be about 3 cups. (00205, 25#)
1 large daikon radish (00910, 40#), peeled and cut into thin (same as the carrots). Should be about 3 cups.
1/2 cup sugar (991842, 50#, Golden Barrel)
3 tablespoons kosher salt (10200500, 7#, Regal)
2 cups water
1 cup rice vinegar (991952, 4/1GAL, Savor)

– Combine carrots, radish, sugar, and salt in a large bowl.
– Massage salt and sugar into vegetables until it’s dissolved.
– Add water and rice vinegar to vegetables.
– Pack into quart-sized containers. Can be used immediately, but they get even better if you let them sit overnight or up to 1 week.

Recipe from the Kitchen of Chef Kevin Burg

Recipe Thursday-Hippey Hot Dogs in a New Way

Posted on March 15th, 2018 | Posted in Recipes, Sandwich

Be inspired by these recipe ideas using Hippey Hot Dogs!

  • The Chicago Dog Serve boiled Hippey Hot Dog on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.
  • Taco Dog Hippey Hot Dog with chili, con queso cheese and tortilla Strips
  • Italian Dog Halve Hippey Hot Dogs lengthwise; sauté in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds, and a splash of water. Serve on toasted hoagie rolls.
  • Cuban Dogs  Split griddled Hippey Hot Dog in half lengthwise. Layer on a ciabatta roll with sliced ham, dill pickles, yellow mustard and Swiss cheese. Cook in a panini press or buttered skillet, flattening, until golden brown.
  • German Dog Hippey Hot Dog on a pretzel roll topped with sauerkraut and sautéed onions and spicy mustard
  • Macaroni and Cheese Dog Hippey Hot Dog on a fresh bun with macaroni and cheese
  • Mexican Dog Hippey Jalapeno and Cheese Hot Dog with salsa and onions
  • Swiss Dog Hippey Hot Dog Swiss cheese and sautéed mushrooms with hash brown potatoes on a croissant
  • Korean Dog Hippey Hot Dog with Asian mustard + kim chi + red onion
  • Vidalia Dogs Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled Hippey Hot Dog on soft buns with the onions and some barbecue sauce.
  • Low-Country Dogs Boil 1 cup diced potatoes in a pot of water with 1/4 cup Old Bay Seasoning until tender. Add Hippey Hot Dogs and cook 5 minutes, then add 1 cup corn kernels and cook 2 more minutes; drain. Separate mini potato buns into rows and split open; fill with the Hippey Hot Dog, potatoes and corn.
  • Chimichanga Dogs Rub Hippey Hot Dog with chili powder and wrap each in a flour tortilla. Dip in beaten egg, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
  • Pekingese Dogs Sprinkle Hippey Hot Dog with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
  • BLT Dogs Fry thick bacon strips until crisp, then fry Hippey Hot Dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
  • California Dogs Serve boiled tofu Hippey Hot Dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
  • Pizza Dogs Simmer Hippey Hot Dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella, Parmesan and dried oregano; broil until the cheese melts.
  • Po’ Boy Dogs Serve grilled Hippey Hot Dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
  • French Poodles Melt sliced brie on grilled Hippey Hot Dog; serve on sliced baguettes and top with chopped cornichons and Dijon mustard.
  • Jerk Dogs Sprinkle jerk seasoning on Hippey Hot Dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of  equal parts mango chutney, mayonnaise and jerk sauce.
  • Siberian Huskies Tuck boiled Hippey Hot Dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
  • Hot Diggity Dogs Serve grilled Hippey’s Jalapeno and Cheese Hot Dogs on grilled buns with shredded jalapeno Jack cheese and sliced pickled jalapenos.
  • Curry Dogs Combine 1/4 cup each lime juice, brown sugar and pitted dates, 1/4 teaspoon each cumin, chili powder and salt, and a splash of water and heat until thick; puree. Brush Hippey Hot Dog with vegetable oil, sprinkle with curry powder and grill. Serve on soft buns with the puree, a curry snack mix, onion and cilantro.
  • Surf Dogs Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill Hippey Hot Dog, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
  • Philly Dogs Serve grilled Hippey Hot Dog on hoagie rolls with cheese sauce, sautéed peppers and onions, and a dash of hot sauce.
  • Slaw Dogs Serve deep fried Hippey Hot Dog on a toasted butter bun add homemade creamy coleslaw.
  • Cordon Bleu Serve grilled Hippey Hot Dog on a pretzel roll with julienne strips of grilled ham and Swiss cheese melted under a broiler.

Recipe Thursday-Freda Corned Beef Reuben

Posted on March 8th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

It’s that time of year that corned beef makes a shining appearance in many Irish dishes. We don’t want you to forget about the classic dishes though too, such as a Reuben sandwich. This sandwich is great way to use Freda’s Corned Beef and Kissling Sauerkraut!

Learn more about Freda Deli Meat and save this month!


Sandwich ingredients:

  • 2 tablespoons butter, softened (880030, 36/1#)
  • 8 slices marbled rye bread (533050, 10/18SL, Flowers)
  • 8 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
  • 3/4 pound Freda Tender Top Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/2 pound sauerkraut (KSL900, 12/2#, Kissling)
  • 1/2 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise (992177, 4/1GAL)
  • 1 1/2 tablespoons ketchup (992300, 6/#10, Heinz)
  • 1 1/2 teaspoons prepared horseradish (991049, 4/1GAL, Tulkoff)
  • 1/2 teaspoon Worcestershire sauce (991668, 4/1GAL, Castella)
  • Salt, to taste (10200500, 7#, Regal)
  • Freshly ground black pepper, to taste (10200481, 5#, Regal)


1 Butter one side of eight slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top 4 slices of bread with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut in a sieve. Divide the sauerkraut among the sandwiches, and top each with two tablespoons of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter side facing out.

3 Preheat a griddle or frying pan to medium heat. Cover the sandwiches with wax paper and place heavy skillet on top to press. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, with wax paper and skillet on top. Cut the sandwiches in half before serving.

Serve with a side of coleslaw or mashed potatoes with more Kissling sauerkraut.

Recipe adapted from SimplyRecipes.com

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