School is back in session, which means it's time to send the kids off with blank notebooks, fresh No. 2 pencils — and a lunch that'll hopefully not go uneaten (or worse, traded for tastier fare). Making that brown bag interesting enough for the
picky discerning student in your life is a tall order, but with a few clever upgrades on classic crowd-pleasers and one delicious secret ingredient, your sandwiches will be the talk of the cafeteria.
Enter the star student: Boar's Head EverRoast® Chicken Breast. A sandwich is only as good as its star ingredient, and Boar's Head has been serving the highest-quality deli products since 1905. Their uncompromising standards mean that you're getting the finest deli meats and cheeses, sliced fresh at the deli exactly as thick or thin as you like.
Boar's Head EverRoast® Chicken Breast is slow-roasted to savory tenderness and seasoned with carrots, celery, and onions that deliver the unmistakable taste of home. It shines in even the simplest preparations — but where's the fun in that? These easy recipes are packed with flavor and will make lunchtime the best part of your child's school day.
Chicken Parm Subs
1/4 cup finely grated Parmesan cheese
3 tablespoons unsalted butter, at room temperature
1 small garlic clove, minced
8 mini sub or deli rolls (about 4 1/2-inches long), split in half horizontally
8 teaspoons basil pesto
24 slices (about 16 ounces) Boar's Head EverRoast® Chicken
2 medium plum or Roma tomatoes, cut crosswise into 16 slices
8 slices (about 8 ounces) Boar's Head Lower Sodium Provolone Cheese
Place the Parmesan, butter, and garlic in a small bowl and mash together until combined.
Place the rolls on a work surface and open them up. Spread 1 teaspoon of pesto on the bottom half of each roll, then spread 1 teaspoon of the Parmesan-butter combination on the top half of each roll. For each roll, fold 3 slices of Boar's Head EverRoast Chicken in half and place them on the bottom half. Top with 2 slices of the tomato. Fold 1 slice of Boar's Head Lower Sodium Provolone Cheese in half and place on top of the tomatoes. Close the subs with the top halves of the rolls.
To serve warm: Arrange a rack in the middle of the oven and heat to 350oF. Place the subs on a baking sheet. Bake until cheese melts and the sandwich is warm, 4 to 6 minutes.
- Make ahead: The Parmesan butter can be made 1 week in advance and stored in an airtight container in the refrigerator. Let come to room temperature before using.
Chicken Avocado Sliders
Makes 12 sliders
1 medium avocado
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1 (12-ounce) package Hawaiian sweet dinner rolls
8 slices (about 4 ounces) Boar's Head Vermont Cheddar Cheese or Boar's Head Canadian Cheddar Cheese
12 slices (about 8 ounces) Boar's Head EverRoast® Chicken
8 slices Boar's Head Bacon, cooked
2 to 3 medium plum or Roma tomatoes, cut crosswise into 24 thin slices
Halve the avocado, pit, and scoop the flesh into a small bowl. Add the lime juice and salt and mash to combine.Remove the rolls to a work surface but do not separate them into individual rolls. Using a long serrated knife, cut the whole slab of rolls in half horizontally, then set the top half aside. Place the Boar's Head Vermont Cheddar Cheese or Boar's Head Canadian Cheddar Cheese on the cut side of the bottom slab, overlapping the slices if needed to fit. Top with the Boar's Head EverRoast Chicken slices. Top with the Boar's Head Bacon. Place the tomato slices on the bacon, arranging 2 slices together where each roll is. Scoop 1 tablespoon of the avocado spread onto each pair of tomato slices. Replace the top half of the slab of rolls to close the sandwiches. Cut into 12 sliders.
Honey Mustard Chicken Pitas
Makes 8 pita sandwiches
1/2 cup Boar's Head Real Mayonnaise
1 1/2 tablespoons Boar's Head Honey Mustard
2 teaspoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 pita breads with pockets, halved
16 slices (about 8 ounces) Boar's Head Vermont Cheddar Cheese or Boar's Head Canadian Cheddar Cheese
32 slices (about 1 pound) Boar's Head EverRoast Chicken
2 medium Granny Smith apples, thinly sliced (about 32 slices)
2 cups arugula
Mix the Boar's Head Real Mayonnaise, Boar's Head Honey Mustard, lemon zest, lemon juice, parsley, chives, thyme, salt, and pepper together in a small bowl.
Open the pita halves to create a pocket. Spread about 1 tablespoon of the creamy honey mustard spread on the inside of each pita half. Stuff each with 2 slices of Boar's Head Vermont Cheddar Cheese or Boar's Head Canadian Cheddar Cheese, 4 folded slices of Boar's Head EverRoast® Chicken, 4 apple slices, and 1/4 cup of arugula.
- Make ahead: The creamy honey mustard spread can be made 4 days in advance and stored in the refrigerator.
This post was created by the Kitchn Creative Studio and is sponsored by Boar's Head.
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