1. Toss Asian greens with sesame garlic dressing.
2. Take bao bun and layer in slices of Smoked Honey Turkey Breast, salad mixture, shelled edamame and crunchy wontons strips.
3. Enjoy!

Grilled Pineapple Salsa

1. Preheat the grill or grill pan over medium-high heat.
2. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
3. In a medium bowl, mix pineapple, peaches, jalapeños, onions, and lime juice. Season with salt and garnish with cilantro.

Garlic Aioli

1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.

Sandwich

1. Preheat the oven to 350ºF.
2. Meanwhile, slice Hawaiian Rolls in half. Add garlic aioli to one side.
3. Top with Uncured Honey Ham, grilled pineapple salsa, and Swiss Cheese.
4. Heat in the oven until the cheese is melted and the tops of rolls are golden brown.
5. Serve warm. Enjoy!

1. Slice sub roll in half. Add mayo and mustard, to taste.
2. Top with sliced Uncured Smoked Ham, lettuce, tomatoes, and onions.
3. Enjoy!

1. Peel and seed the avocado and place in a mixing bowl. Smash the avocado until smooth.
2. Add the ranch dressing and thoroughly mix. Set aside for sandwich assembly.
3. Follow package instructions for waffles. Place on a clean work surface and spread 1 tablespoon of avocado ranch on each of the waffles.
4. Next shingle 3 ounces of Smoked Honey Turkey Breast, 3 slices of bacon, 2 tomato slices and ½ cup of spring mix.
5. Close the sandwich with one of the waffles and cut on a bias. Serve with your favorite chips or side dish.

Tip: For added flavor, prior to closing the sandwich, cook an over easy egg and place on top of the turkey and then finish building the sandwich per the instructions.

1. Melt 2 tablespoons of butter then add the flour, cook on medium heat for approximately 3 minutes. Add the milk and cook until the sauce thickens, approximately 5-7 minutes. Remove from the heat and stir in the Parmesan. Set aside to make the sandwich.
2. Preheat the oven to 350°F.
3. Lay out the bread slices on a clean surface or cutting board. On two of the slices, spread 2 tablespoons of béchamel then ¼ cup of shredded Gruyere over the top. Top with 4 ounces of Uncured Honey Ham.
4. On the other two slices evenly spread the remaining béchamel and Gruyère cheese.
5. In a skillet over medium high heat add 8 tablespoons of butter and melt. Place all of the bread into the skillet to toast to crispy and golden brown. Remove from the skillet and place on a sheet pan, place into the oven until the cheese is entirely melted.
6. While the sandwiches are in the oven, cook the eggs in the same skillet until they are overeasy.
7. Remove from the oven then place the bread slice with cheese and béchamel on top of the slice with ham and cheese, making sure to build with the melted cheese as the outside.
8. Top with an overeasy egg and serve with a knife and fork.

1. Cut rolls in half, leaving it together with a hinge. Spread ¼ cup of whipped cream cheese on the bottom of the roll. Top cream cheese with 2 tablespoons of jalapeño pepper jelly/jam on each.
2. Place 3 ounces of Oven Roasted Chicken Breast over the jelly, then top with pepper jack cheese.
3. Place ¼ cup of pickled jalapeños over the top of cheese then ¼ cup of crispy jalapeños. Spread 1 tablespoon of chipotle mayo on the top bun then close the sandwich.
4. Place in a to-go container.

Tip: This sandwich is best if heated and toasted but is not necessary. If so, preheat the oven to 350°F, place on a sheet pan or cookie sheet and heat in the oven until the bread is toasted and the cheese is melted, approximately 5 minutes. Once heated, serve with your favorite side dish.

1. Slice rolls in half
2. Spread 1 tablespoon of chipotle mayo on each roll and top with evenly distributed refried black beans
3. Top with 4 ounces Oven Roasted Chicken Breast, shredded Chihuahua cheese and pico de gallo
4. Place on top half of the bolillo roll
5. Use a side cup for guacamole or spread over the top of the sandwich

1. Slice rolls in half
2. Place ½ ounce of Pepper Jack cheese on each roll followed by avocado
3. Layer on 4 ounces Uncured Honey Ham, pico de gallo and spicy ranch
4. Finish off with ½ ounce of Pepper Jack cheese and place on the top half of the bolillo roll
5. Heat on the stove until cheese is melted and it is heated through

1. Slice rolls in half
2. Layer 4 ounces of Angus Seasoned Roast Beef and 3 halves of Colby Jack cheese on each bottom layer
3. Top cheese with 1 ounce of onions and ½ ounce of grilled peppers (variety of color)
4. Spread top layer with 1 and ½ tablespoons of chipotle aioli
5. Place on the top half of the bolillo roll

Time saver tip: Skip chopping vegetables and grill frozen pre-chopped onions and peppers!

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.

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.

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.

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.

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.

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.

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.

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. 

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.

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.

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, 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.

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.

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.

1. On a flat surface, lay out 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.

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.

1. Layer toasted sourdough bread with Angus Seasoned Roast Beef, cheddar cheese, sauteed kale, caramelized onions, and sliced sweet and spicy pickled Fresno peppers.

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

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.

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.

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.

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

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.