A Reyes Holdings Company
Turkey & Creamed Spinach Ciabatta
Ingredients
1 Tbsp. / 2 Tbsp. olive oil 1 tsp. chopped garlic 1 cup frozen chopped spinach, defrosted and squeezed dry 2 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 salt and ground black pepper to taste
2 slices red onion, sliced 1/4" thick 1 Roma tomato, cored, cut in 1/2 lengthwise
3 oz. Cobblestone Market Premium Oven Roasted Turkey Breast RFS Item 43210 1 Ciabatta Bun, 6" long, split horizontally 1 oz. melted butter
Directions
1. Heat a 12" non-stick pan over medium-heat. Add 1 Tbsp. olive oil and garlic. Saute for 1 minute. Add spinach and cook until it is dry. Add cream cheese and stir until mixed well. Season with salt and pepper. Remove from heat.
2. Preheat a char broiler or grill to high heat. Brush the red onion and tomato with remaining olive oil. Season with salt and epper. Grill the vegetables on the grill utnil ligthly browned and cooked tender.
3. Place the split Ciabatta on a cutting board cut side up. Spread the spinach over each piece. Top both halves with turkey, onion and tomato. Assemble the sandwich.
4. Heat a large non-stick saute pan or griddle to medium high. Add the butter, and place the sandwich in the pan. Toast both sides and cut in half on the diagonal. Serve wtih Pesto Pasta Salad.
Yield: 1 serving
Sausage, Cream Cheese & Roasted Pepper "Monte Cristo"
4 oz. Prairie Creek Packing Breakfast Sausage, cooked and crumbled RFS Item 42488 1 Tbsp. green onions, sliced thin 3 oz. Cobblestone Market Cream Cheese, softened RFS Item 70082 1 oz. roasted red bell pepper, cut into 1" strips salt and ground black pepper to taste 2 pieces bread, thickly sliced 2 large eggs, beaten 2 Tbsp. unsalted butter, melted 4 fresh basil leaves, whole
1. Heat the cooked, crumbled sausage in a 12" non-stick skillet over medium heat. Add the green onions and cook 1 minute. Add the cream cheese, stir well over medium heat. After mixture is combined well, remove from heat and reserve.
2. Spread the cream cheese-sausage mixture over the two slices of bread. Place the red pepper on top of the cream cheese-sausage mixture. Assemble sandwich.
3. Heat 12" non-stick pan over medium high heat. Add the butter. Dip sandwich in beaten egg. Turn to coat both sides.
4. Fry the sandwich in butter, turning it until it reaches golden brown on both sides.
5. Cut sandwich in half on the bias. Place 2 basil leaves in each sandwich half. Serve with fresh fruit.
Yield: 1 sandwich
Pita de Athena
4 slices roast beef, sliced 1 pita bread, grilled 1 oz. red onion, sliced 1 oz. tomato, chopped 1/2 oz. feta cheese, crumbled 1 oz. prepared tzatziki (cucumber sauce)
Lay roast beef on top of grilled pita bread. Top with remaining ingredients and serve.
Pineapple Ham & Four Cheese Griller
2 tsp. dijon mustard 2 tsp. light brown sugar 2 tsp. honey 1 oz. unsalted butter, softened 2 slices sourdough bread 1/4 oz. Villa Frizzoni Parmesan cheese, grated (RFS Item #70076) 3 slices smoked Gouda cheese 3 slices Cobblestone Market Premium Grade A Swiss cheese (RFS Item #70162) 1/2 oz. Boursin cheese 4 oz. Cobblestone Market Boneless Gourmet Buffet Ham w/Natural Juices (RFS Item #49800) 1 slice fresh or canned pineapple
1. In small bowl, combine mustard, brown sugar and honey; set aside.
2. Spread butter on one side of bread, sprinkle grated cheese over butter.
3. Place bread, cheese side down on 375 F griddle. Add remaining cheese to top of bread. Grill for 2-3 minutes or until bread is golden brown.
4. Brush ham and pineapple with reserved mustard mixture and grill for 20-30 seconds, until browned. Place grilled ham and pineapple over one slice of bread, grilled side up.
Serves: 1
Meateaters Medley
2 slices panini bread 1 Tbsp. olive oil 1/4 oz. fresh basil leaves 4 slices roma tomatoes 3 slices Cobblestone Market Oven Roasted Turkey Breast (RFS Item #80732) 2 slices honey ham, sliced 1 oz. hard salami, sliced 3 slices Cobblestone Market Part Skim-Mozzarella Cheese (RFS Item #76572) 2 slices Prairie Creek Packing Fully Cooked Thick Sliced Bacon (RFS Item #17766)
1. Brush bread with olive oil - grill quickly on both sides.
2. Layer basil, tomato, turkey, ham, salami, cheese and bacon on one slice of grilled bread. Top with remaining slice of bread and serve.
Apple Ham Havarti Sandwich
1 French roll, sliced 2 Tbsps. caramelized apple onion sauce (see below) 1 oz. romaine lettuce 1 oz. Havarti cheese, sliced 4 slices Cobblestone Market Boneless Gourmet Buffet Ham with Natural Juices (RFS Item #41040)
Caramelized Apple Onion Sauce: Saute 7 oz. diced onion in 1 oz. of butter until golden brown. Add 6 oz. of diced apples and saute one more minute. Remove from heat and add 8 oz. honey mustard. Refrigerate as needed.
Sandwich: Spread both sides of roll with apple onion sauce. Layer lettuce, cheese and ham over bottom of bun. Place top of bun over ham and serve. Makes 1 sandwich.
Grilled Bratwurst w/Onions Braised in Beer & Mustard
4-4 oz. fresh bratwurst (or cooked or smoked varieties) 2 Tbsp. bacon fat, lard or olive oil 3 cups thinly sliced onion, about 2 medium yellow onions 1/8 tsp. sugar 12 oz. dark or amber beer 2 bay leaves 2 Tbsp. coarse-ground country-style mustard 4 crusty hoagie or Italian rolls, split
Heat fat in 12-inch deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Saute onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
Grill bratwurst over medium hot fire, turning to brown evenly, until nicely browned and internal temp reaches 160 F. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.
Serves: 4
Grilled Mozzarella Panini
12 slices crusty Italian bread 1/2 cup Culinary Secrets Tuscan Gold Italian dressing (RFS Item 31472) 12 slices (6 oz.) mozzarella cheese 1 jar (7 oz.) roasted red bell peppers, drained 6 thin slices sweet onion 10 oz. fresh asparagus spears, divided into 6 even portions
Preheat griddle or large skillet to medium-low heat. Spread dressing over both sides of each bread slice. Layer 6 bread slices with a slice of mozzarella, roasted peppers, a slice of onion, one portion asparagus spears and another cheese slice. Top with remaining bread slices and cook for 2 to 3 minutes per side, until golden and cheese is melted. Serve with a Cobblestone Market Ready-to-Serve soup for a complete menu option!
Photo courtesy of Wisconsin Milk Marketing Board
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