LOX & CREAM CHEESE BAGEL

  1. Toast Original or Sprouted Bagel to your liking
  2. Spread cream cheese to the bottom half of the bagel
  3. Add 2-3 slices each of avocado and smoked salmon
  4. Top with a drizzle of extra virgin olive and a few capers
  5. 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

  1. Toast Original or Multigrain Sandwich to your liking
  2. Spread mayonnaise and dijon mustard to the bottom half
  3. Add oak leaf lettuce or similar
  4. 4 slices of spicy Calabrese salami
  5. 2-3 avocado slices
  6. 3 pieces, layered, smoked ham
  7. Spicy Monterey Jack cheese
  8. 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

  1. Toast Original or Multigrain Sandwich to your liking
  2. Add oak leaf lettuce or similar
  3. Spread a layer of mayonnaise as desired
  4. Add already cooked thick cut smoked bacon
  5. 2 slices, red tomato
  6. 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.

MULTIGRAIN SUB DELI MELT

  1. Toast Original or Multigrain Sub to your liking
  2. Spread mayonnaise and dijon mustard to the bottom half
  3. Add oak leaf lettuce or similar
  4. 3-5 avocado slices
  5. 5-6 pieces, layered, smoked ham
  6. 2-3 slices red tomato
  7. 2 slices of spicy Monterey Jack cheese
  8. Apply top of Sandwich
  9. Place in oven at 375C on ungreased baking sheet until cheese begins to melt

For the plated garnish we used a Strub’s Kosher Dill Pickle, whole Kalamata and Picholine Olives with a sprig of wild oregano.

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 450C.

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
  1. Once oven reaches temperature, place frozen flatbread on stone and bake until crust has slightly browned. Use either Original or Multigrain flatbread.
  2. Add pesto base to flatbread. Spread evenly.
  3. Add pieces of smoked ham and Calabrese salami
  4. Add 3-cheese pizza blend
  5. Add the sautéed mushrooms
  6. Add sliced Kalamata and Picholine olives
  7. Add thinly sliced sun-dried tomatoes
  8. Return to oven and bake until cheeses are starting to bubble
  9. Remove from oven
  10. Evenly sprinkle parsley flakes over flatbread
  11. Drizzle extra virgin olive oil over flatbread

Slice, serve and enjoy!