What's New

Recipe Thursday-Hatfield’s Pulled Pork Cuban Sandwich

Posted on February 8th, 2018 | Posted in Recipes, Sandwich

Clemens is our supplier of the month! We featured the Hatfield Pulled Pork and Country Style Ham in this recipe. I like how versatile the pulled pork is and that the flavor is mild enough to use in a Cuban sandwich, as well as many other recipes!

On special this month!

Run Date: 2/5-3/2

Item # Item Description  Pack  Allowance Off
HTF3508 PORK BBQ-PULLED STHRN STYLE NO SAUCE 2/5# $0.50 off per CS

Yield-2 Servings
Ingredients
1 10″ hoagie roll (559346, 48CT, Amoroso)
2 tablespoons unsalted butter, softened to room temperature (880030, 36/1#)
1 cup Hatfield pulled pork (HTF3508, 2/5#)
4 slices of Hatfield Country Style Ham (HTF2247, 12#AVG)
2 slices of Swiss cheese (774525, 1/5#, Great Lakes)
dill pickles (990110, 5GAL, Patriot Pickle)
yellow mustard (991253, 105OZ, French’s)

Method
Heat a heavy pan over medium low heat. Slice your roll in half. Lightly butter the outside of the roll. Heat up the pulled pork in a microwave safe bowl or heat it in the skillet. Assemble sandwiches by spreading a thin layer of mustard on the bottom roll, layer pulled pork, ham, pickles and cheese slices on the top. Place in heated pan and cover with a piece of parchment paper and place a heavy skillet on top, pressing down. Flip Cuban halfway through and cook until the cheese is nicely melted and the bread is lightly toasted. About 3 minutes on each side. Slice in half and serve.

Recipe Thursday-Hormel Pepperoni with Truffled Mascarpone Sandwich

Posted on November 2nd, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Hormel pepperoni and hamocollo, baby arugula, pickled onions and truffle mascarpone on a rustic focaccia roll.

Yield 4 Sandwiches
Ingredients
Hormel Pepperoni, sliced (440039, 25#)
8 ounces sliced hamoollo (FRD103-2, 2/8#, Freda)
4 ounces baby arugula (00065, 4#)
2 ounces pickled onions
4 ounces mascarpone (775760, 1#, Belgioioso)
1 teaspoon truffle oil (BK0601, 8oz)
4 rustic Italian focaccia rolls (533001, 72/4oz, Signature)

Method
Mix mascarpone with truffle oil. Assemble sandwiches and enjoy!

Recipe from Hormelfoodservice.com

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

Older Entries Newer Entries