
LOX & CREAM CHEESE BAGEL
- Toast Original or Sprouted Bagel to your liking
- Spread cream cheese to the bottom half of the bagel
- Add 2-3 slices each of avocado and smoked salmon
- Top with a drizzle of extra virgin olive and a few capers
- Apply top of bagel
For the plated garnish we used a mixed variety of cherry tomatoes and capers. Lightly drizzle with extra virgin olive oil and a salt to taste.
GOURMET DELI SANDWICH
- Toast Original or Multigrain Sandwich to your liking
- Spread mayonnaise and dijon mustard to the bottom half
- Add oak leaf lettuce or similar
- 4 slices of spicy Calabrese salami
- 2-3 avocado slices
- 3 pieces, layered, smoked ham
- Spicy Monterey Jack cheese
- Apply top of Sandwich
For the plated garnish we used Strub’s Kosher Dill Pickles, halved and pitted Kalamata Olives with a sprig of wild oregano.


MULTIGRAIN SANDWICH BLT
- Toast Original or Multigrain Sandwich to your liking
- Add oak leaf lettuce or similar
- Spread a layer of mayonnaise as desired
- Add already cooked thick cut smoked bacon
- 2 slices, red tomato
- Apply top of Sandwich
For the plated garnish we used a Strub’s Kosher Dill Pickle, pitted Kalamata Olives and a mixed variety of cherry tomatoes, whole and halved.

GOURMET PESTO SMOKED HAM FLATBREAD (MAKES 2 FLATBREADS)
Best if baked on a pizza stone using convection heat.
Place pizza stone on middle rack and pre-heat oven to 450F.
While oven is heating, sauté mushrooms. Heat pan to high heat and grease pan using extra virgin olive oil. Once pan is hot, add 4 thinly sliced Crimini mushrooms to the pan. Sauté for one minute and add salt and pepper. Add 1 Tablespoon of water to pot and cover with lid for another 30 seconds. Once completed, remove lid and set aside to cool.
Prepare the following toppings:
- ¼ cup of each sliced Kalamata and Picholine olives
- ¼ cup thinly sliced sun-dried tomatoes
- ½ cup of torn pieces of smoked deli ham (or as desired)
- ½ cup of sliced Calabrese salami (or as desired)
- 1½ cups 3-cheeses pizza blend (Mozzarella, Cheddar, Parmesan)
- Small amount of parsley chopped for garnish
- Once oven reaches temperature, place frozen flatbread on stone and bake until crust has slightly browned. Use either Original or Multigrain flatbread.
- Add pesto base to flatbread. Spread evenly.
- Add pieces of smoked ham and Calabrese salami
- Add 3-cheese pizza blend
- Add the sautéed mushrooms
- Add sliced Kalamata and Picholine olives
- Add thinly sliced sun-dried tomatoes
- Return to oven and bake until cheeses are starting to bubble
- Remove from oven
- Evenly sprinkle parsley flakes over flatbread
- Drizzle extra virgin olive oil over flatbread
Slice, serve and enjoy!