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Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

Recipe Thursday-Devault Precooked Chicken Steak Burritos with Black-Bean Salsa

Posted on July 13th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

We recently began stocking Devault’s Precooked Chicken Steak, so I was eager to test it out in a nontraditional recipe. Simple and fast to make, with lots of nice flavor from the chicken steak and black beans salsa! How are you thinking outside the bun?

Click here to save this month on Devault’s product line.

Yield 4 Servings
Ingredients

  • 1 2/3 cups drained and rinsed black beans (991645, 6/#10, Furmano)
  • 1/4 cup cilantro, chopped (05329, 1#)
  • 1 tablespoon lime juice (990333, 12/32oz, Castella)
  • 1/4 teaspoon ground cumin (CQC094, QT)
  • 1/4 teaspoon Kosher salt (CQS030, 12/3#, Morton’s)
  • 1 1/3 pounds Devault precooked chicken steak (DVF2750, 3/4#)
  • 1/4 teaspoon chili powder (CQC041, QT)
  • 1/4 teaspoon fresh-ground black pepper (CQP071, QT)
  • 1/2 pound shredded pepper Jack cheese (774139, 4/5#)
  • 4 large, 10-inch, flour tortillas (559914, 12/12CT, Father Sam’s)

Method
In a small glass or stainless-steel bowl, combine the beans, cilantro,  lime juice, cumin, and 1/4 teaspoon of the salt.

Heat the chicken steak on the stove top with the chili powder and pepper. Cook the chicken over medium heat until thawed, about 4 minutes.

Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken steak. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

Recipe Thursday-Freda Classic Reuben

Posted on June 8th, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Freda Deli Meat makes the best sandwiches and keeps your customers loyal. Reuben sandwiches are one of my favorites. Here is a simple recipe with a lot of clean flavors.

Click here to save this month on Freda’s product line.

Yield-1 Sandwich
Ingredients:

  • 1/2 lb Freda Cooked Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/4 cup sauerkraut (KSL900, 12/2#, Kissling)
  • 2 slices Swiss cheese (774518, 6/8#, Pearl Valley)
  • 2 slices deli rye bread (533050, 10/18SL, Flowers)
  • thousand island dressing (991427, 4/1GAL, Ken’s)

Method
Butter one side of each slice of bread, flip over and spread a thin layer of dressing on the other side. Place one slice of Swiss, top with Freda Corned Beef, sauerkraut and remaining slice of Swiss and top with the other piece of bread. Grill in a sandwich press or frying pan until bread is crisp and cheese is melted.

Recipe from fredadelimeats.com

Recipe Thursday-TBJ Gourmet’s Jammin’ Pork BBQ Sandwich

Posted on May 18th, 2017 | Posted in Recipes, Sandwich

You should sit down for this one.

Ingredients

  • 2 pounds cooked pork butt, shredded (221076, 2/10#)
  • 4 fresh rolls (559341, 60/4.5#)
  • 4 slices cheddar cheese (774110, 1.5#, Great Lakes)
  • 1/4 cup The Bacon Jams Black Pepper Spreadable Bacon (991023, 2/60OZ)
  • Your favorite BBQ spices and/or sauce

Preparation
If you are cooking your own pork butt, rub it with your favorite BBQ spices/sauce, put it in deep pan fat side up, add a quart of beer to the bottom of the pan, cover with aluminum foil and place in the oven at 300 degrees, or for 6-plus hours until it pulls apart with ease.

Layer your sandwiches as follows: bottom of roll, pork BBQ, cheese and then the top of the roll with The Bacon Jams Black Pepper Spreadable Bacon on it. Optional: Coleslaw in between the cheese and bacon jam!

Recipe from TBJGourmet.com

Recipe Thursday-Berk’s Loaded Grilled Roast Beef Sandwich

Posted on February 16th, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

We love roast beef and this sandwich from The Mediterranean Dish caught our eye because it’s slightly different than a standard roast beef sandwich with the typical horseradish and arugula on it. The caramelized red onion with bell peppers was delicious and very versatile for other applications and the sharp cheddar added the perfect contrasting flavor to this warm sandwich.

Learn more about Berk’s Packing and save on their products this month here.

Yield 4 Servings
Ingredients

  • 1 large red onion, thinly sliced (00683, 5#)
  • 2 green bell peppers, cored, sliced (00834, 5#)
  • 3 garlic cloves, roughly chopped (02619, 5#)
  • Olive oil (992055, 3LTR)
  • Seasoned salt (CQS020, GAL)
  • ¼ cup brandy
  • 8 slices good French boule bread or similar
  • Unsalted butter, softened (880030, 36/1#)
  • 6 oz shredded mozzarella cheese (775564, 4/5#, Foremost Farms)
  • 6 oz sharp cheddar cheese, shredded (774101, 2/5#, AMPI)
  • 1 lb thinly sliced Berk’s Roast Beef divided into four equal portions (110098, 2/5#)
Method
  1. In a large heavy skillet, heat 2 tablespoons of olive oil on high. Add the onions and saute for five minutes then add the green peppers, garlic and a dash of seasoned salt. Saute for another 5-7 minutes until the vegetables are tender and onions have slightly caramelized. Reduce the heat to medium; add the brandy and cook until it evaporates. Remove from heat, and roughly divide the vegetables into four equal portions.
  2. Lightly butter the back of each bread slice, if desired.
  3. To assemble the first roast beef sandwich, take one slice of bread and top it with some of the shredded sharp cheddar and mozzarella. Now add the sauteed vegetables, roast beef. Top the roast beef with more shredded cheddar and mozzarella cheese. Finally add another slice of bread to top the sandwich. Repeat with the remaining three sandwiches
  4. Grill the sandwiches, each, in a panini grill, electric plate grill, or a stove-top grill for 2-4 minutes until cheese is melted. If using a stove-top grill, carefully flip the sandwiches over mid-way through grilling. Press with a spatula.
  5. Remove from heat. Serve with your favorite chips and beer! Enjoy!

Recipe from www.themediterraneandish.com

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