Sandwich meats simplify recipes such as the New Orleans-style classic and the Southwestern-style wrap sandwiches featured herein.
Roast Beef Wrap with Jalapeño Mayonnaise and Apple Slaw
Yield: 8 servings.
2 lb. Certified Angus Beef® deli roast beef, sliced thin
2 jalapeño peppers, seeded and chopped
½ cup mayonnaise
4 apples, cored and cut into matchsticks
2 cups mixed baby greens
2 Tbsp. apple cider vinegar
to taste, salt and pepper
8 flour tortillas
Combine jalapeño and mayonnaise in blender until smooth. Mix apples, greens and vinegar. Season with salt and pepper. Spread mayonnaise on tortilla wraps. Divide roast beef evenly between wraps. Top roast beef with greens mixture. Wrap and cut in half to serve.
Crescent City Stuffaletta
Yield: 12 servings.
2¼ lb. Tyson® DeliSlices™ Premium Smoked Ham
18 oz. Tyson DeliSlices™ Premium Hard Salami
Spicy Olive Relish:
1½ cups green salad olives with pimientos, drained
1 cup Italian vinaigrette, commercially prepared
½ cup kalamata olives, pitted, drained
¼ cup roasted red peppers, drained, diced
2 Tbsp. parsley, fresh, chopped
1 Tbsp. garlic, fresh, minced
1 Tbsp. capers, drained
6 sourdough bread boules, 6”, sliced horizontally for sandwiches
18 Provolone cheese slices
¾ cup mayonnaise
Cover and chill smoked ham and hard salami slices below 40°F to hold.
Combine spicy olive relish ingredients in food processor bowl fitted with steel blade. Pulse for 10 to 12 seconds or until coarsely chopped. Cover and chill to hold.
To assemble sandwiches: Place boules on flat work surface, sliced sides up. For each sandwich, spread 1 Tbsp. mayonnaise on each half of boule. Layer bottom half of boule with 6 oz. ham, 3 oz. salami, and 3 slices cheese. Top with ½ cup relish. Close sandwich with top half of roll. Slice each sandwich in half (forming 12 half-sandwich portions), cover and chill below 40°F to hold.
To assemble single serving: Slice 1 half sandwich into 2 quarters.
