BOAR'S HEAD . . . More Than Sandwiches

But in case you also want some sandwich ideas, you can find them here. 
Black Forest Ham & Cheese Quiche
  • 1 (9-inch) pie crust, frozen
  • 1 lb Boar's Head Black Forest Ham, sliced 1/4" thick
  • 2 Tbsp, olive oil
  • ¾ cup diced sweet onion
  • 6 eggs
  • 1 cup whole milk
  • ¾ cup shredded cheese (Swiss, Emmantaler, or Gruyere)
  • ½ cup shredded parmigiano-reggiano
  • Salt & pepper to taste

Preheat oven to 350°F. Prick the pie crust with a fork all over the bottom and the sides; then bake until the pie crust is golden brown, about 8 to 10 minutes. Remove from oven and set aside. Dice the ham into bite-sized pieces. Heat olive oil in a large sauté pan over medium heat. Add the diced ham and onions, then sauté until the ham is heated through and the onions begin to caramelize, about 7 minutes. Set aside to cool. In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper. Once combined, gently stir in the ham and onions. Pour the entire mixture in the pre-baked pie crust and bake for 20 minutes at 350° F, or until a knife inserted in the middle of the quiche comes out clean.

OPTIONAL: For a unique twist on this recipe, prepare as directed with the addition of 3 tablespoons of honey mustard (or your favorite mustard) to the egg, milk, and cheese mixture.

Serves  6
Muffaletta Flat Bread
  • 1 flatbread crust, 8-inch
  • 2 Tbsp olive oil
  • 3 slices Boar's Head Provolone Cheese, 
    cut into thin strips
  • 3 Tbsp Italian hot pickled peppers or Giardiniera spread
  • 3 Tbsp black olives
  • 2 slices Boar's Head Bianco D'oro Italian Dry Salame, julienned
  • 2 slices Boar's Head Spicy Salami,  julienned
  • 2 slices Boar's Head Rosemary Ham, julienned
  • 1 Tbsp balsamic vinegar

Pre-heat the oven to 350°F. Brush the flatbread with 1 tablespoon olive oil and bake in pre-heated oven for 3 minutes to crisp the bread. Remove the flatbread from the oven and layer the cheese over top. Remove the stems from the pickled peppers, then combine with 2 tablespoons olives and remaining 1 tablespoon olive oil and blend in a food processor. Spread the pepper and olive paste over the cheese. Layer the meats and remaining black olives on top of the flatbread, similar to a pizza. Place the flatbread in the oven for 3-5 minutes, or until cheese has melted. Remove from oven, drizzle with balsamic vinegar and serve.

Serves  6
Gluten Free Mac & Cheese with Ham
  • 2 tbsp butter
  • 2 tbsp rice flour
  • 1 tsp salt
  • 2½ cups milk
  • 1 cup Vermont cheddar cheese, shredde
  • 1 cup Gruyere cheese, shredde
  • 2 slices  Boar's Head Boiled Ham, 1/4" thick slices, diced small
  • 4 cups gluten free elbow macaroni, cooked to package directions
  • ¾ cup green peas
  • NOTE: All-purpose flour and regular pasta can be subbed for this recipe if you do not need to avoid gluten.

Preheat oven 375° F. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.Bake for 20 minutes or until heated through.

Serves  6
​
Spicy Turkey Fajitas
  • 1 lb  Boar's Head Spiced Turkey or Ovengold Roasted Turkey Breast,
    sliced 1/4" thick
  • 1 Tbsp olive oil
  • 1 red onion, cut into strips
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1½ tsp fajita seasoning
  • 8 flour tortillas

Cut the turkey into strips. (Tip: ask the Deli to slice the turkey 1/4" thick.) Heat oil in a skillet over medium-high heat. Add the onions and peppers, then sauté for 3minutes. Add the turkey and seasoning and cook until the turkey is warmed through, about 4 minutes. Warm the tortillas and spoon on the turkey mixture. Squeeze lime wedges on top for flavor, if desired. Roll up and enjoy. Serve with sour cream, salsa, grated cheese, guacamole, or lime wedges if desired.

Serves  4
Fried Rice with Ham​
  • 2 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 2 Tbsp garlic, minced
  • 1 cup, frozen peas, thawed
  • ½ cup carrots, diced
  • 2 Tbsp green onion, diced
  • 2 eggs, lightly beaten
  • 3 cups cooked rice
  • 2 cups Boar's Head Black Forest Ham,
    diced
  • 2 Tbsp soy sauce
  • Salt & pepper to taste

Preheat large skillet or wok to medium heat. Add sesame oil. Once oil is hot, add ginger, garlic, peas, carrots and onions. Stir-fry until tender Slide vegetables to one side of the pan and pour beaten eggs onto the other side and scramble. Once cooked, mix eggs with the vegetables. Add the rice and ham to the skillet or wok. Pour the soy sauce over mixture and heat through. Season to taste.

​Serves 2
Goat Cheese & Apple Salad
  • 2 Tbsp, white wine vinegar
  • 1 tsp honey
  • 3 Fuji apples, sliced in wedges
  • 6 leaves of fresh basil, chopped
  • 6 cups spring mix lettuce
  • ¼ cup baby spinach leaves, chopped
  • ¼ cup scallions, chopped
  • 1 cup goat cheese, crumbled
  • 1 cup cubed Boar's Head OvenGold Roasted Turkey
  • Salt & pepper to taste
  • 1 Tbsp olive oil
  • ¼ cup toasted slivered almonds
  • OPTIONAL: 1 grapefruit cut into supremes (membrane removed from slices)

In a medium bowl, whisk together the vinegar and the honey. Add the apples, grapefruit and basil and toss to coat. In a separate large bowl, add the spring mix, spinach, scallions, goat cheese, meat and almonds; then sprinkle with salt and pepper. Pour the apple mixture and olive oil over the salad and toss to coat. Split evenly among four bowls and serve.

Serves  4
Discover SIMPLE 6 recipes for easy meals with 6* ingredients or less. 
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