Ontario Meat & Poultry
Sensational Sandwiches
Collection
www.OntarioMeatProducts.ca
Muffaletta
We make our classic Italian sandwich with Ontario deli meat. This inspired sandwich offers eight to 10
servings, making it perfect for a family picnic.
Ingredients:
1
1/4 cup (50 mL)
1 lb (454 g)
8 oz (224 g)
1 cup (250 mL)
1/4 cup (50 mL)
1/4 cup (50 mL)
1/4 cup (50 mL)
loaf crusty Italian or French bread
herb vinaigrette (homemade or
store bought)
Ontario deli meats (combination
of cappocola, salami, sopressata)
sliced provolone cheese
sliced roasted bell peppers,
drained
sliced olives (green and black),
drained
fresh basil leaves
fresh shredded romaine lettuce
Slice bread in half lengthwise. Brush both insides of
loaf with dressing. Layer meats, cheese, peppers,
olives and basil leaves over the bottom half of the loaf.
Sprinkle with lettuce and top with other half of loaf
and wrap tightly. Refrigerate. Let sandwich marinate
for at least one hour and up to one day before cutting
into slices to serve.
Makes 8 to 10 servings .
Chipotle Beef Tacos
This is not your typical taco. The tang of the Ontario chipotle roast beef plays nicely with the fresh taste of
cucumbers, avocado, red onions and cool, crisp radishes.
Ingredients:
1/2
4
1/2 tsp (2 mL)
1 tbsp (15 mL)
1 tbsp (15 mL)
1 tbsp (15 mL)
1/2 tsp (2 mL)
8
1/4 cup (50 mL)
1
english cucumber, thinly sliced
radishes, thinly sliced
coarse salt and fresh cracked pepper
minced red onion
cider vinegar
olive oil
sugar
6-inch flour tortillas, warmed or grilled
chipotle BBQ Sauce
avocado, peeled and sliced
1/2 lb (225 g)
sliced Ontario deli roast beef
Garnishes (optional):
1/4 cup (50 mL) cilantro sprigs
4
lime wedges
In a bowl, combine cucumber, radishes, salt, pepper,
red onion, cider vinegar, olive oil and sugar until well
blended. Let sit for 10 minutes and up to one day.
Brush one side of warmed or grilled tortillas with
sauce. Divide avocado slices and beef into eight
portions. Place one portion in each tortilla and top
with cucumber mixture. Garnish with cilantro and
serve with lime wedges.
Makes 4 servings.
Chicken Gyros
A light, flavourful, authentic wrap, using traditional Greek ingredients and sauces. This simple recipe is a
great lunch or weeknight meal for a family.
Ingredients:
2 cups (500 mL)
chopped lettuce
(romaine or iceberg)
1 cup (250 mL)
grated cucumber
1/4 cup (50 mL)
thinly sliced red onion
2 tbsp (30 mL)
tzatziki
2 tbsp (30 mL)
fresh chopped parsley
1 cup (250 mL)
chopped tomatoes
2 cups (500 mL )
Ontario chicken, cooked
2 tsp (10 mL)
Greek seasoning
4
warm pitas
In a bowl, combine lettuce, cucumber and red onion.
Spoon in tzatziki and gently toss. Sprinkle with parsley.
Set aside.
Shred chicken and toss with Greek seasoning. Divide
over 4 warm pitas. Top with lettuce mixture and
tomatoes. Roll up and serve.
Makes 4 servings.
Croque Monsieur
This hot ham and cheese sandwich originated as a “fast food” in France in 1910. Our version uses egg bread
which is well-matched with a flavourful Black Forest ham, earthy Gruyère and the tang of dill pickle.
Ingredients:
12
slices egg bread (challah or
brioche is best)
6
thick slices Ontario Black
Forest ham (12 thinner slices)
1/4 cup (50 mL)
butter
12
thin dill pickle slices (optional)
2 tbsp (30 mL)
grainy mustard
1 1/2 cups (375 mL)
Gruyère cheese, grated
Heat broiler on high.
Butter one side of each piece of egg bread. Top 6 slices of
bread with ham on the unbuttered side. Top each with dill
pickle slices, if using. Spread mustard on unbuttered side
of the remaining 6 slices and top to make 6 sandwiches
(buttered sides out).
Arrange sandwiches on a baking tray. Place under the
broiler until golden, about 3 minutes. Flip sandwiches and
divide grated cheese over each sandwich. Broil until the
cheese is golden and bubbly, about 2 minutes.
Serve immediately with a green salad.
Makes 6 servings.
Steak Sandwich
These steak sandwiches are quick and easy to prepare, they offer the perfect weeknight meal for families on
the go. Juicy Ontario strip loins are grilled to perfection and served with an onion and pepper medley atop
your favourite crusty buns.
Ingredients:
Preheat oven to 350°F (180°C).
2
8 oz (250 g) Ontario strip
loin steaks, trimmed
2 tsp (10 mL)
olive oil
1/2 tsp (2 mL)
salt
1/2 tsp (2 mL)
cracked black pepper
1 tbsp (15 mL)
butter
2
large onions, sliced
2 tsp (10 mL)
chopped fresh thyme
1
red bell pepper, sliced
6
crusty buns
3 oz (75 g)
crumbled blue cheese
Rub steaks with olive oil and season with salt and pepper. Leave out at
room temperature for 30 minutes.
In large heavy skillet, melt butter over medium-high heat. Add onions
and thyme, cook until onions are golden, about 10 minutes. Add
red pepper, cook one minute. Reduce heat to medium-low, stirring
occasionally, until peppers are very tender, about 15 minutes.
Meanwhile, heat ovenproof skillet over medium-high heat, add steaks
and sear on both sides until well browned, about 2 minutes per side.
Transfer to oven and cook until desired doneness, about 5 minutes for
medium rare. Let rest for 10 minutes before thinly slicing.
Slice buns in half lengthwise. Divide steak over each bottom bun and
top with onion mixture. Sprinkle evenly with crumbled cheese. Cover
with bun tops. Serve with a crisp green salad.
Makes 6 servings.
Messy Turkey Sandwich
Ontario turkey breast smothered in a creamy garlic and cream cheese mixture, topped with caramelized
onions and garnished with fresh peppery arugula. This easy-to-make weeknight meal takes less than 30
minutes to prepare.
Ingredients:
2 tbsp (30 mL)
olive oil
1
large onion, sliced
1 tsp (5 mL)
chopped fresh thyme
1/2 cup (125 mL)
herb and garlic cream cheese
2 cups (500 mL)
chicken broth
2 cups (500 mL)
Ontario turkey, cooked &
shredded
4
slices crusty bread
In a large, non-stick skillet, heat oil over medium-high
heat. Add onion and thyme. Cook, stirring often, until
onions are very tender and golden, about 15 minutes.
Stir in cream cheese and chicken broth, whisking
until sauce is smooth and slightly thickened, about 10
minutes.
Divide shredded turkey over 4 slices of bread. Spoon
sauce over open-faced sandwiches.
Serve immediately with side salad and your favourite
veggies.
Makes 4 servings.
Jalapeno Cheddar Burritos
Spicy and cheesy, these Mexican inspired burritos incorporate unique tastes and textures. Whether made
ahead and reheated, or cooked and assembled right before meal time, they will be a new family favourite.
Ingredients:
4
4
jalapeno cheddar smoked
Ontario sausage
10-inch (25 cm) flour tortillas
1 cup (250 mL)
shredded lettuce
1 cup (250 mL)
plum tomatoes, diced
1/2 cup (125 mL)
1/4 cup (50 mL)
2 tbsp (30 mL)
1/2 cup (125mL)
sliced avocado
chopped fresh cilantro
sour cream
prepared salsa
Grill sausages and cook until desired doneness.
In a large dry skillet, over medium heat, warm the tortillas
one by one, turning once, until pale golden on both sides,
about 30 seconds per side.
Arrange each warmed tortilla over 4 plates. Top each with
a grilled sausage. Sprinkle with lettuce, plum tomatoes,
avocado, cilantro and sour cream. Fold in sides and roll up
to enclose filling. Serve with salsa.
Makes 4 servings.
Salami and Fresh Mozzarella Paninis
Spicy Ontario salami is complemented with fresh mozzarella, basil leaves and a flavourful pesto. Serve with a
fresh green salad for an easy but upscale lunch.
Ingredients:
12
1/4 cup (50 mL)
12
6 large slices
12
2 tbsp (30 mL)
slices crusty Italian bread
olive oil
slices spicy Ontario salami
or sopressata
fresh mozzarella cheese
(12 small slices)
basil leaves
pesto
Brush one side of each piece of bread with olive oil. Top 6 of the
slices, on the un-oiled side, with salami slices, mozzarella and
basil leaves.
Brush pesto over the un-oiled side of the remaining bread slices
and top to make 6 sandwiches (oiled sides out).
Grill sandwiches over medium-high heat in a panini press or
skillet until golden and cheese is melted. Slice in half and serve
immediately.
Makes 6 servings.
Goat Naanwich
Tender pieces of grilled Ontario goat, slivers of onion, fresh juicy tomato, and melted goat cheese are
sandwiched between Naan in this light summer dish. Marinate the meat a day in advance to achieve
maximum tenderness.
Ingredients:
1 lb. (500 g)
Ontario goat loin,
cut into bite-sized pieces
1 tbsp (15 mL)
olive oil
1 tsp (5 mL)
soy sauce
1/4 tsp (1 mL)
each, salt and fresh cracked pepper
3 tbsp (45 mL)
fresh chopped parsley, divided
4
prepared Naan
1/4 cup (50 mL) finely sliced red onion
1 cup (250 mL)
diced tomatoes
1/4 cup (50 mL) crumbled goat cheese
In a bowl, combine goat, olive oil, soy sauce, salt, pepper
and 2 tbsp (30 mL) of the parsley. Cover and let marinate
in the refrigerator for at least 2 hours and up to 1 day.
Arrange goat on 4 skewers. Grill over medium-high heat
until cooked through, about 3 minutes per side. Let rest
5 minutes.
Arrange goat pieces over Naan. Sprinkle with onions,
tomatoes, goat cheese and remaining parsley. Fold in half.
Place on greased grill, turning once, until lightly toasted,
about 2 minutes per side. Cut in half and serve warm.
Makes 4 servings.
Support Ontario, buy local
Meat & Poultry products
“Buying local” means buying food that is grown, raised and processed
close to home. By purchasing Ontario meat and poultry products,
you are doing your part to ensure the sustainability of local farmers,
processors and the economy. Buying local also provides you the
comfort of knowing where your food comes from.
Want More Recipes?
Discover more recipes featuring Ontario Meat & Poultry at
ontariomeatproducts.ca. While you’re there, use our Product Locator
to find specific meat products, retailers and processors in a certain city,
even niche product such as Halal, Kosher, Organic and Free-Range.
Support Ontario, buy local.
For more recipes, information and where to buy
Ontario Meat & Poultry please visit
www.OntarioMeatProducts.ca
This booklet is brought to you by the Ontario Independent Meat Processors (OIMP).
The OIMP is an association that is committed to supporting the promotion of
Ontario meat and poultry products through a family of programs.