Serves: 2

Beef Breakfast Sandwich

  • 4 slices Angus Seasoned Roast Beef
  • 2 croissants
  • 4 tablespoons softened butter, divided
  • 2 large eggs
  • 2 tablespoons fresh minced parsley
  • ¼ cup prepared guacamole
  • ¼ cup veggie cream cheese
  • Optional hot sauce
  1. Cut croissants in half, and spread each cut side with ½ tablespoon butter.
  2. In a medium skillet over medium heat place buttered croissants cut side down and toast until lightly browned, repeat with remaining croissants, and set aside.
  3. Melt the remaining butter in the same pan and lightly scramble the eggs.
  4. When finished cooking, sprinkle with minced parsley.
  5. Spread the bottom of the toasted croissants with 2 tablespoons guacamole,
  6. Top with half the eggs and roast beef slices. Spread 2 tablespoons of cream cheese evenly on the top half of the croissants, and place on top of the sandwiches.
  7. Serve warm with hot sauce as desired.

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Serves: Makes 36 roll-ups

Turkey Cucumber Sandwich Rolls

  • 36 slices Oven Roasted Turkey Breast, cut in half lengthwise
  • 1 medium English cucumber, cut in half crosswise
  • 2, 7.5-ounce packages of garden vegetable-flavored spreadable cream cheese
  • ⅓ cup finely chopped sundried tomatoes
  • 36 toothpicks
  1. Using a mandolin slicer, slice the cucumber lengthwise into long thin pieces; pat dry.
  2. In a medium bowl, combine cream cheese and sundried tomatoes; mix well.
  3. Spread 2 teaspoons of cream cheese mixture down one side of the cucumber slice.
  4. Place 2 pieces of turkey on cream cheese, overlapping to fit.
  5. Starting at one end, roll up the cucumber and secure it with a toothpick. Repeat with remaining ingredients.
  6. Cover and refrigerate for up to 4 hours.
  7. Makes 36 roll-ups.

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Serves: Makes 20 Crostinis

Beef & Arugula Crostini

  • 8 ounces Angus Seasoned Roast Beef, cut in half lengthwise
  • 1 French baguette, sliced about ½-inch thick into 16 slices
  • Olive oil
  • 1 cup baby arugula
  • 16 thin slices of cucumber
  • 2 8–ounce logs of sliced, fresh mozzarella cheese
  • 8 cherry tomatoes, halved
  • cup store-bought Italian Dressing
  1. Heat broiler to high. 
  2. Brush one side of each bread slice with olive oil. Place bread, oil side up, on baking pan. 
  3. Broil 6 inches from heat for 1-3 minutes, until golden brown. 
  4. Top each toasted slice with arugula leaves, one cucumber slice, one mozzarella slice, one slice folded roast beef, and a cherry tomato half.
  5. Skewer together with a pick.
  6. Place on platter and drizzle with Italian dressing just before serving.

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Serves: 3–4, makes about 14 Lollipops

Chicken Taco Lollipops

  • 8 slices Oven Roasted Chicken Breast
  • 2, 10-inch flour tortillas (for color use sun dried tomato or spinach tortillas)
  • 4 ounces Southwest cream cheese
  • 1 ounce shredded lettuce
  • 1 small tomato, chopped
  • 12–14 paper lollipop sticks (often found at craft stores)

Southwest Cream Cheese

  • 4 ounces cream cheese, softened
  • 1 teaspoon taco seasoning
  • Combine in a small bowl mix until smooth
  1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
  2. Top each tortilla with 4 slices of oven roasted chicken slices. 
  3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
  4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
  5. Place a paper stick to secure the seam and serve as healthy lunch lollipops.

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Serves: 2

Turkey Rachel Sandwich

  • ½ pound Oven Roasted Turkey Breast
  • ½ cup coleslaw mix with creamy dressing 
  • 2 tablespoons butter, softened
  • 4 slices marble rye bread
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  1. In a medium bowl lightly dress coleslaw mix with dressing.
  2. Butter one side of each slice of bread.
  3. Spread the opposite side of each slice of rye bread with dressing.
  4. Top a slice of bread, dressing side, with one slice of Swiss cheese. Top with half the turkey and coleslaw, add another piece of cheese and then top with the remaining slice of bread, butter side up.
  5. Repeat with remaining ingredients. 
  6. Place a heavy skillet or griddle over medium heat. Place the sandwich on the hot pan and cook until the bottom has lightly browned. Carefully turn it over and cook until the other side has lightly browned, the turkey is warmed and the cheese has melted.

*Option to serve this with sauerkraut in place of coleslaw.



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Serves: 12 sliders

Ham & Cheese Sliders

  • 1 16 ounce package Uncured Honey Ham 
  • ¼ cup butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1 12 ounce package mini sweet butter buns
  • 6 slices Monterey Jack cheese
  • Raspberry jam for serving if desired
  1. Heat oven to 350°F.
  2. In a small saucepan, over medium heat, melt butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined; Stir in poppy seeds. Set aside.
  3. Slice the entire package of rolls in half horizontally, keeping all of the bottom and top halves intact.
  4. Place bottom half of rolls into a lightly greased 9″ x 13″ baking dish. Layer sliced ham on bottom buns. Arrange cheese slices evenly over ham.
  5. Place roll tops on top of cheese. Brush melted butter mixture evenly over all. Cover pan with foil and let sit for 10 minutes.
  6. Bake at 350°F. covered, for 10 minutes; remove foil and bake 5-10 minutes longer, until lightly browned and cheese is melted. 
  7. Serve warm with warmed raspberry jam for dipping, if desired.

Tip: Sandwiches can be made the day before, covered and refrigerated until ready to bake. Add an additional 5 minutes of baking time while covered.

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Serves: 6 sandwiches

Cuban-style Sandwich

  • 1 16 ounce package Virginia Brand Smoked Uncured Ham
  • 1 16 ounce package Four Pepper Turkey Breast
  • ⅓ cup mayonnaise
  • 1 ½ teaspoons Jamaican Jerk seasoning
  • 6 large Cuban sandwich rolls, Bolillo rolls or large hoagie buns
  • 12 slices Swiss cheese 
  • 1 cup pickle chips
  • ¼ cup yellow mustard
  • 3 tablespoons butter, melted
  1. Heat a Panini grill to medium heat according to manufacturer’s instructions.
  2. In small bowl, mix mayonnaise and Jerk seasoning together. Slice rolls in half lengthwise. Spread mayonnaise mixture on bottom roll halves.
  3. Cut cheese slices in half diagonally and place two triangles on bottom of each roll. Layer ham and turkey on top of cheese.
  4. Divide pickles evenly among sandwiches and layer over meat. Arrange remaining cheese slices over pickles. Spread mustard on roll tops and place mustard-side-down on top of cheese. Press down lightly.
  5. Brush tops and bottoms of sandwiches with melted butter and grill on Panini grill 2-4 minutes, until golden brown and cheese is melted.

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Serves: 4-6

Cheesy Chicken & Ham Croissants

  1. Preheat oven to 375°F.
  2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
  3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
  4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
  5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal. 

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Serves: Makes 4 Crunchwraps

Greek Crunchwrap

  • 16 slices Oven Roasted Chicken Breast
  • 4, 12-inch plain or flavored flour tortillas
  • ½ cup hummus
  • 1 cup packed spinach leaves
  • ¼ cup chopped oil-packed sun-dried tomatoes, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled Feta cheese
  • ¼ cup butter
  1. Lay one tortilla on a cutting board. Use a sharp knife to cut a slit from the bottom edge of tortilla to the center.
  2. Imagine tortilla is divided into four quadrants. Layer 4 slices of chicken in lower left quadrant.
  3. Spread 2 tablespoons hummus onto upper left quadrant and top with ¼ cup spinach leaves.
  4. Sprinkle 1 tablespoon chopped sundried tomatoes and 1 tablespoon chopped olives onto upper right quadrant.
  5. Sprinkle 2 tablespoons Feta cheese onto lower right quadrant.
  6. Starting with the chicken quadrant, fold up to lay on top of hummus/spinach quadrant.
  7. Fold first two quadrants over to lay on top of sundried tomato/olive quadrant.
  8. Fold first three quadrants down to lay on top of Feta cheese quadrant. Press down lightly.
  9. Repeat procedure with remaining tortillas and fillings.
  10. In a large non-stick skillet over medium heat, melt 1 tablespoon butter. Place crunch wrap in pan and cook 3-5 minutes per side, until golden brown and cheese is melted. Repeat cooking procedure with remaining crunchwraps and butter. Serve hot.

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Serves: 1

Roll-Up Bento Box

  • 2 ounces Oven Roasted Chicken Breast
  • 1 slice yellow cheddar cut in half
  • ½ roasted red pepper
  • ¼ cup arugula
  • ½ cup baby carrots
  • 1 small kiwi sliced
  • 6 fresh raspberries
  1. To make roll up:
    1. On a flat surface lay out meat, overlapping pieces to make a sturdy base.
    2. Top meat with 2 half slices of cheese, roasted pepper and arugula in the center.
    3. Roll from one end over another creating a roll, cut in half to serve.
  2. Fill remaining compartments with baby carrots, sliced kiwi and raspberries.

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Serves: 1

Sandwich Bento Box

  • 2 ounces Virginia Brand Smoked Uncured Ham
  • 2 slices whole grain sandwich bread
  • Stone ground yellow mustard as desired
  • 2 slices white cheddar cheese
  • ⅛ cup very thinly sliced red onion
  • ¼ cup baby arugula
  • ½ cup green grapes
  • ½ cup sliced bell pepper strips, could be red, orange, yellow, green or a mix
  1. To assemble sandwich:
    1. Lightly toast 2 slices of sandwich bread.
    2. Spread bread with mustard, as desired.
    3. Top one slice with red onion, cheese, Virginia Brand Smoked Uncured Ham and arugula.
    4. Top with remaining slice of bread.
    5. Holding the sandwich firmly, trim the crust edges from all four sides of the bread.
    6. Cut the sandwich in quarters, slicing down the center.
    7. Place the sandwich in the large portion of the bento box.
  2. Fill remaining compartments with grapes and peppers.

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Serves: 1

Buffalo Chicken Roll-Ups

  • 2 ounces Oven Roasted Chicken Breast
  • ¼ cup buffalo hot sauce
  • ½ cup cream cheese, softened
  • ¼ cup blue cheese crumbles
  • ½ cup sliced celery
  • Chopped chives
  1. In a small mixing bowl, combine the hot sauce and cream cheese.
  2. Mix together to create a smooth spread.
  3. On a flat surface, lay out Oven Roasted Chicken Breast slices, overlapping 2-3 pieces of meat to make a sturdy base.
  4. Evenly spread meat with the Buffalo cheese spread and top with crumbled blue cheese, sliced celery and a sprinkle of chives.
  5. Roll from one end to another creating a roll.
  6. Repeat with remaining ingredients.

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Serves: 1

Caprese Roll-Ups

  • 2 ounces Oven Roasted Turkey Breast
  • ¼ cup quartered cherry tomatoes
  • 4 slices mozzarella cheese cut in half
  • Fresh basil as needed
  • ¼ cup creamy balsamic dressing
  1. On a flat surface, lay out sliced Oven Roasted Turkey Breast, overlapping 2-3 pieces to make a sturdy base.
  2. Top with 2 half slices of cheese, tomatoes and fresh basil in the center.
  3. Drizzle lightly with balsamic dressing.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.
  6. Serve balsamic dressing on the side if desired.

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Serves: 1

Italian Roll-Ups

  1. On a flat surface, lay out Virginia Brand Smoked Uncured Ham, overlapping 2-3 pieces to make a sturdy base.
  2. Spread evenly with ricotta cheese.
  3. Sprinkle with sliced banana peppers, sliced red peppers and fresh basil in the center.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.

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Serves: 2

Green Goddess Chicken Sandwich

  • 4 ounces Oven Roasted Chicken Breast
  • 4 slices of seeded multigrain bread
  • 2 tablespoons Green Goddess dressing
  • ¼ cup thinly sliced cucumber
  • 1 small avocado sliced
  • ½ cup arugula
  1. Spread 1 tablespoon of green goddess dressing on 2 slices of bread.
  2. Layer one slice with ½ the sliced avocado, 2 ounces of Oven Roasted Chicken Breast, and half the cucumber.
  3. Top with fresh arugula and add the second slice of bread.
  4. Repeat with remaining ingredients to create another sandwich.

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Serves: 1

Spicy Angus Beef and Cheddar Sandwich

  • 2 ounces Angus Seasoned Roast Beef
  • Sourdough bread
  • Cheddar cheese
  • Sauteed kale
  • Olive oil
  • Caramelized onions
  • Sliced sweet and spicy pickled Fresno peppers
  1. Layer toasted sourdough bread with Angus Seasoned Roast Beef, cheddar cheese, sauteed kale, caramelized onions, and sliced sweet and spicy pickled Fresno peppers.

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Serves: 1

Ham Banh Mi

  1. Spread crusty french bread with jalapeño mayonnaise.
  2. Layer bread with slices of Virginia Brand Smoked Uncured Ham, pickled sliced cucumber, matchstick carrots, sliced red radishes, and fresh cilantro.

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Serves: 2

Sweet & Crunchy Honey Ham with Apple Sandwich

  • 4 ounces Uncured Honey Ham
  • 2 slices Swiss cheese
  • ½ small Honeycrisp or another sweet red apple, finely sliced
  • ½ small fennel bulb finely sliced, reserve fennel fronds (green tops)
  • 2 soft brioche rolls
  • 2-3 leaves frisée or endive lettuce
  • 2 tablespoons Dijon mustard
  • Cracked black pepper, if desired
  1. Spread 1 tablespoon mustard on a roll.
  2. Add greens.
  3. Layer roll with 2 ounces of Uncured Honey Ham.
  4. Top with one slice of swiss cheese and half of the shaved apple and fennel.
  5. Garnish with a few fennel fronds and cracked black pepper, if desired.
  6. Repeat with remaining ingredients to create a second sandwich.

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Serves: 1

Ultimate Pepper Turkey Sandwich

  • 2 ounces Four Pepper Turkey Breast
  • Everything bagel
  • Chipotle cream cheese
  • Sliced avocado
  • Roasted tomatoes
  • Mixed field greens
  1. Slice an everything bagel in half and spread with chipotle cream cheese.
  2. Layer with sliced avocado, roasted tomatoes, Four Pepper Turkey Breast, and mixed field greens.

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Serves: 1

Savory Cranberry and Oven Roasted Turkey Breast Sandwich

*Cranberry Onion Relish

  • 12-ounce package of fresh or unthawed frozen cranberries
  • 2 cups sweet onion, chopped
  • 12-ounce jar of red-currant jelly
  • ¼ cup apple cider vinegar
  • 2 to 4 tablespoons sugar (to taste)

Relish recipe courtesy of epicurious.com.

  1. Slice the croissant in half and spread whipped herbed cream cheese on it.
  2. Layer with Oven Roasted Turkey Breast, fresh cranberry relish, and a sprinkle of thyme.

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Serves: 2

Smoked Honey Turkey and Grilled Peach Salsa Sandwich

  • 4 ounces Smoked Honey Turkey Breast
  • 2 crusty white rolls, sliced
  • 2 slices pepper jack cheese
  • ½ cup grilled peach salsa*
  • Fresh basil leaves as desired

*Grilled Peach Salsa

  • 2 large ripe peaches, grilled
  • 1 red pepper, grilled
  • ¼ cup diced red onion
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  1. Layer one roll with 2 ounces of Smoked Honey Turkey Breast.
  2. Top with one slice of cheese and ¼ cup of peach salsa.
  3. Garnish with fresh basil.
  4. Repeat with remaining ingredients to create a second sandwich.

Grilled Peach Salsa

  1. Mix all ingredients in a bowl and serve chilled

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Serves: 4

Turkey Avocado Bacon Quesadilla

  • 1 pound thinly sliced Oven Roasted Turkey Breast
  • Butter, as needed
  • 4 12-inch flour tortillas
  • 2 cups shredded cheese (cheddar, chihuahua)
  • 8 slices of bacon cooked, cut into ½-inch pieces
  • 2 avocados, pit removed, cut into ¼-inch slices
  • 1 cup Ranch dressing
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of Oven Roasted Turkey Breast, then ¼ cup bacon and half of an avocado.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan, place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve with a side of Ranch dressing for dipping.

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