It’s impossible to resist a friendly competition … especially in the kitchen! Oscar Mayer Deli Fresh challenged Boston Chef Chris Schlesinger of East Coast Grill and New Orleans Chef Brian Landry of Galatoire’s to create a sandwich using Deli Fresh meats and fresh finds from their local farmers markets.

Check out videos featuring Chef Chris and Chef Brian preparing their signature sandwiches on Facebook.com/OscarMayer.

Deli Sandwich Showdown

These recipes were created by Chef Chris Schlesinger (North End Style Italian Sub) and Chef Brian Landry (Creole Madame) The recipes have not been tested for nutrition profile, preparation ease, or flavor, nor are they endorsed by Kraft Foods.

North End Style Italian Sub

Ingredients

• 3 slices OSCAR MAYER Deli Fresh Shaved Beef Salami
• 3 slices OSCAR MAYER Deli Fresh Shaved Turkey Pastrami
• 2 slices OSCAR MAYER Deli Fresh Shaved Angus Beef Bologna
• 1 nine inch sub roll
• 6 slices of 1/4-inch thick fresh mozzarella
• 1/2 cup arugula

For Relish (Makes 2 cups)

• 2 slices of one inch thick eggplant
• 1 red pepper, halved and seeded
• 2 slices of one inch thick red onion
• Salt and fresh cracked black pepper
• 2 TBSP extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 TSP minced garlic
• 2 TBSP chopped fresh marjoram

Preparation

1. To make the relish, use a bit of the oil to coat the vegetables, then season with the salt and pepper. Grill over medium-high heat for 2-3 minutes per side until golden brown.
2. Remove and dice into small pieces. Add remaining olive oil, balsamic vinegar, garlic and marjoram. Season with salt and fresh cracked black pepper.
3. Open sub roll and lay the meat and cheese in equal proportions along the roll. Spread arugula on top and top with a 1/2 cup of the relish on the sandwich. Serve and enjoy!

Serves

Makes 1 Sandwich (Serves 2)

Creole Madame

Ingredients

• 1 ciabatta roll
• 6 slices OSCAR MAYER Deli Fresh Shaved Honey Ham
• 1 TBSP Dijon mustard
• 1 oz shredded cheese or cheese curd
• 2 slices Creole tomato or other farmers market tomato
• 1 bundle pea shoots or other sprout
• 1 TBSP butter
• Cooking spray
• 1 farm fresh egg

Preparation

1. Slice ciabatta roll in half and spread the Dijon mustard on the roll. Layer the ham on the roll.
2. Next, spoon the cheese curd on top of the ham and lay one slice of Creole tomato on each piece of bread. Top the tomatoes with the pea shoots and fold the two halves back together.
3. Place the roll in a panini press sprayed with cooking spray and set on medium high. While the sandwich is heating through, heat a non-stick skillet over medium heat. Place one tablespoon of butter in the skillet. Once the butter has melted but not browned, crack the egg in the skillet and cook until medium. Remove the sandwich from the press and top with a fried egg. Serve warm and enjoy!

Serves

Makes 1 Sandwich

Source

Oscar Mayer