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Sandwiches & Wraps
Below are
a variety of applications for sandwiches and wraps using our
dressings. Scroll down through each product category or
click on a link below for a
sampling of recipes for your next brunch, summertime picnic, or
your deli & gourmet meat department.
Ginger Miso
Buttermilk
Ranch
Wildflower Honey Dijon
Chipotle Ranch
Wildflower Honey
Dijon
Prime
Rib on Organic Ciabatta with Dijon Sauce
(serves 2)
Ingredients:
3/4 lb Sliced prime rib
1 Tbs Minced chives
2 tsp Chopped fresh tarragon
8 Cherry tomatoes, chopped
4 oz
Wildflower Honey Dijon
4 slices Organic Ciabatta or other country bread
1 Tbs Unsalted butter
1 bunch Organic watercress, stems removed
Preparation: Combine Honey
Dijon, chives & tarragon in a small bowl, mix well. Spread
each slice of Ciabatta with a little butter, toast on grill
until both sides are light brown. Toss watercress with
dressing. On each slice of toast arrange prime rib,
watercress, then top with tomato. Serve immediately.
Suggested Accompaniments:
Appetizer:
Atlantic Crab
Cakes or Steamed Mussels in a Creamy Tarragon Sauce
Soup: Vichyssoise or a Creamy Tomato Basil
Salad: Baby spinach with toasted almonds & sliced Roma Tomatoes
Dessert: Sliced strawberries with homemade whipped cream over
warm coconut macaroons
Black Forest Ham
& Swiss on Artisan Stone Mill Rye
(serves 2)
Ingredients:
1 lb
Sliced black forest ham
1/4 lb Sliced Lorraine
Swiss
1 head Red leaf lettuce
4-5 oz
Wildflower Honey Dijon
1 loaf
Artisan stone
milled rye bread
1 lg Tomatoes
1 sm
Purple onion
Preparation:
Rinse and thinly slice tomatoes, set aside. Peel and thinly
slice red onion, set aside. Rinse lettuce leaves, set
aside on clean towel. Assemble sandwiches by placing 2
lettuce leaves on one slice of bread. Top with 4 sliced of ham,
2 slices of Swiss, a drizzle of Honey Dijon, and some purple
onion. Finish with 2 more lettuce leaves and the second slice of
bread. Slice diagonally, serve with extra Wildflower Honey Dijon.
Suggested Accompaniments:
Appetizer: Organic
honeydew melon with baked brie
Soup: Split pea or Corn chowder
Salad: Crisp Caesar salad
Dessert: sliced organic peaches with a coffee crème sauce
Chicken Cordon
Bleu
(serves 2)
Ingredients:
1 1/4 lb
boneless chicken breasts
1/2 lb honey
glazed or black forest ham
1/4 lb Swiss
cheese
1/2 head green leaf lettuce
1 lg
tomato
1 sm
purple onion
2
organic whole wheat buns
4-6 oz
Wildflower Honey Dijon
Preparation:
Remove excess fat from
chicken and carefully butterfly into two portions. Cook
chicken breast on either an outdoor grille or on your range top
in a sauté pan with 1/4 cup of water to retain moisture. Preheat
oven to 450. On an oven safe tray place chicken breasts
topped with sliced ham and Swiss cheese. Bake until cheese has
melted. Place chicken on a lightly toasted wheat bun with
lettuce, tomato, Honey Dijon, and purple onion. Serve with extra
Wildflower Honey Dijon sauce.
Suggested Accompaniments:
Appetizer: Hot
Artichoke Dip with toasted pita chips
Soup: Creamy Vidalia
Salad: Organic baby spinach with walnuts, sweet heirloom
tomatoes, roasted red peppers, and feta cheese.
Dessert: Vanilla gelato
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Buttermilk
Ranch
 Western
Smoked Turkey
(serves 4)
Ingredients:
1 lb
Thin-sliced smoked turkey
8 slices Apple wood-smoked bacon
1
Haas avocado
8
Radicchio leaves
1pint Alfalfa sprouts
8oz
Buttermilk Ranch
8 slices Organic honey wheat bread
Preparation:
Cook bacon until crisp,
set aside on absorbent paper. Assemble sandwiches by
placing on the bottom slice of bread: two radicchio leaves, 4oz
turkey, 2 slices of bacon, then two slices of avocado. Top with
a small handful of sprouts. Drizzle buttermilk over sprouts, add
top slice of bread. Slice diagonally and serve immediately.
Suggested Accompaniments:
Appetizer:
Bruschetta with Mozzarella & Fresh Dill
Soup: Tomato & Corn Soup with Fresh Basil
Salad: Mixed Greens with Marinated Artichoke Hearts
Dessert: Raspberry Streusel Tart
Cajun Chicken Sandwich
(serves
2)
Ingredients:
1 lb
Boneless chicken breast
1 head Bibb lettuce
2
Ripe tomatoes
1 med Red onion
1/2C
Shredded cheddar cheese
1/2 C Shredded
Monterey jack
6 oz
Buttermilk Ranch
2
Whole wheat buns
For Cajun seasoning:
1 1/8 tsp sea salt
3/4 tsp sweet paprika
1/2 tsp white pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/8 tsp dried sweet basil
Combine above ingredients in a mixing bowl, store in a shaker.
Preparation:
Have your butcher butterfly
chicken breasts for you. Generously coat chicken in Cajun
blend so that entire piece of chicken in covered, set aside. In
a small mixing bowl mix shredded cheese together, set aside.
Chicken may be cooked in a sauté pan with a little vegetable
oil, or in a cast iron skillet which will offer a "blackened"
appearance. Lightly toast buns and place one chicken
breast on bottom half of bun, top with a sprinkle of cheese
blend, melt in broiler. Remove bottom half of sandwich
from broiler, add sliced tomato and onion. Drizzle Buttermilk
Ranch over vegetables, add lettuce then top bun. Serve
immediately with extra ranch.
Suggested Accompaniments:
Appetizer: Shrimp
Remoulade
Soup: Crawfish Bisque
Salad: Field Greens with Creole Vinaigrette
Dessert: Bananas Foster or Key Lime Pie
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Chipotle
Ranch
Chipotle Turkey Wraps
(serves 4)
Ingredients:
1 lb Thin sliced smoked turkey
8 slices Apple wood smoked bacon
1/2 lb Organic gouda cheese
1 sm Purple onion
8oz
Chipotle Ranch
8
Flour or wheat tortillas (6")
1 head Organic romaine hearts
2 Heirloom
or roma tomatoes
Preparation: Shred
lettuce, set aside. Thinly slice onion & tomatoes, set aside.
Cook bacon until crisp, coarsely chop and set aside. Shred
gouda, set aside. Warm each tortilla before assembling. Assemble wraps with shredded lettuce,
4oz of turkey, a sprinkle of bacon, a sprinkle of gouda, and
about 2 oz of Chipotle Ranch. Fold tortillas loosely in
half and skewer with toothpick to hold together. Assemble on a platter or on individual plates.
Garnish with guacamole, salsa, and lime wedges.
Suggested
Accompaniments:
Appetizer:
Homemade guacamole with toasted pita chips
Soup: Chilled Avocado Lime or Tortilla Soup
Salad: Tomatillo & Tomato Chutney with
Cilantro Lime Vinaigrette
Dessert: Lime Sorbet
with Fresh Raspberries
Chipotle BLT
(serves
2)
Ingredients:
1 head
Green leaf lettuce
2 lg Ripe
tomatoes
8 slices Apple wood smoked bacon
6 oz
Chipotle Ranch
4 slices Honey white or wheat bread
Preparation:
Rinse and trim lettuce, set
aside. Slice tomato into thin rounds, set aside. Cook bacon
until crisp, set aside on towel or absorbent paper. Very
lightly toast bread then top with 2 leaves of lettuce, 2 slices
tomato, 2 slices bacon, a drizzle of Chipotle Ranch, 2 more
leaves of lettuce, 2 slices of tomato, 2 slices of bacon, a
drizzle of chipotle Ranch, and top with 1-2 leaves of lettuce
and the second slice of bread. Serve immediately with extra
ranch sauce.
Suggested
Accompaniments:
Appetizer:
Pineapple Mango Salsa with Blue Corn Tortilla Chips
Soup: Chilled Cucumber Dill
Salad: Three Bean with Red Cabbage
Dessert: Sliced melon
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Ginger Miso
 Asian
Albacore Tuna Wrap
(serves 4)
Ingredients:
12oz
Solid white albacore tuna
2/3 C Mayonnaise
6 oz
Ginger MIso
2
Celery stalks
2
Tomatoes
1 lb Organic baby
spinach
1 pint Alfalfa sprouts
1 sm Purple
cabbage
4-6
Organic wheat wrap or your favorite flavor
salt & pepper
minced red onion (optional)
Preparation: In a
medium mixing bowl add tuna & mayonnaise, mix well. Mince
celery and add to tuna. Add salt & pepper to taste. If you
are using minced red onion, add about 1 Tbs, mix well. Shred
purple cabbage, set aside. Slice tomatoes, set aside.
Assemble wraps by placing a small handful of baby spinach, a
scoop of tuna salad, a drizzle of Ginger Miso, sliced tomato,
and a pinch of alfalfa sprouts, then roll wrap closed, slice,
and serve. This recipe adds an Asian flair to a traditional
favorite, give it a try it was a top seller in our cafe!
Suggested
Accompaniments:
Appetizer: Nori
rolls
Soup: Miso Soup or Hot and Sour Soup
Salad: Serve small side salads of left-over baby spinach, purple
cabbage, and sprouts drizzled with Ginger Miso.
Desert: Fresh Mango Pudding
Wild Salmon Burgers
(serves 4)
Ingredients:
1 lg.
Cucumber
1 Tbs. Cider vinegar
1 1/2 tsp Sugar
1/4 tsp Dried hot red pepper
flakes
1 lg
Egg white
1 Tbs Tamari or soy
sauce
1/4 C
Ginger Miso
3/4 lb Wild salmon
fillet, skin off, diced into 1/4" cubes
1/2 C Bread crumbs
2
Scallions, minced
1 tsp Stone
ground mustard
1 tsp Vegetable
oil
1 head Green leaf lettuce
4
Artisan stone mill wheat buns
Preparation: Peel and slice cucumber into very
thin slices. In a bowl toss cucumber with vinegar, sugar, red
pepper flakes, and salt to taste. In a separate bowl whisk
together egg white, tamari, and Ginger Miso then stir in salmon,
bread crumbs, scallions, and mustard. In a food processor
purée half of the salmon mixture then place in medium bowl. Next
chop the other half of the salmon mixture using a sharp knife
and finally mash into a paste using a fork. Combine the two
salmon mixtures, stir well. Mold salmon mixture into four
3/4-inch-thick patties. Drain cucumber well, set aside. In a
large sauté pan heat oil over moderately high heat until
hot but not smoking and cook patties until golden, about 2
minutes on each side. Cook patties, covered, over moderate heat
until just cooked through, about 5 minutes more. Arrange lettuce
leaves on bottom buns and top with salmon burgers, pickled
cucumber, and a drizzle of Ginger Miso. Top with more lettuce
and top bun.
Suggested
Accompaniments:
Appetizer: Steamed mussels in
a creamy tarragon garlic broth
Salad: Caesar with homemade crusty bread
Dessert: Lemon Tart
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