As a parent of both an energetic three year old and an exclusively breastfed four month old, nutrition is of paramount importance to me. I strive to fill our kitchen (and bellies) with clean, no-added-preservative food that will fuel my daughter’s growing body, as well as my nursing-mama metabolism (which has been in overdrive ever since Jack was born back in November!).
I’ve noticed that when we amp up our protein intake, we all have more energy and we stay satiated for a longer amount of time. Deli meat is a quick and easy way to ensure that we’re meeting our protein quota, but not all lunchmeat is created equally (and not all of them meet my high standards for a clean & simple ingredient list). That’s where HORMEL® NATURAL CHOICE® products come in! The NATURAL CHOICE® brand offers 100% natural deli meats and bacon with no added preservatives. All of their products are packaged, sealed, and pasteurized by being placed under high-pressure water exertion, a cutting-edge all-natural process known as HPP; this process enhances wholesomeness and maintains quality while sidestepping preserving the products with artificial ingredients and added preservatives like other brands may. The NATURAL CHOICE® brand meats are delicious, affordable, and available at your local grocery store.
On a typical weekday, you’re likely to see my daughter eating sliced deli meat rolled up with sliced cheese, and on the weekend we like to have a big family breakfast complete with bacon. If you’re looking for something a bit more special, you’ll want to try my Club Sandwich with Creamy Chipotle Spread… which includes turkey, ham and bacon. Just check out those layers!
This satisfying sandwich features three delicious types of meat from the NATURAL CHOICE® line (all of which can be found nation-wide):
NATURAL CHOICE® Honey Deli Ham
NATURAL CHOICE® Oven Roasted Deli Turkey
NATURAL CHOICE® Original Uncured Bacon
The classic club sandwich gets a spicy makeover with a creamy chipotle spread. If heat isn’t your thing, you can omit the chipotle; but it really adds an interesting flavor element. There are so many textures involved, and let’s be honest, it’s a lot of fun to eat a triple decker sandwich. This sandwich is filling enough to share, but I won’t judge if you eat the whole thing yourself!
Club Sandwich with Creamy Chipotle Spread
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (1 sandwich)
- 2 slices NATURAL CHOICE® Original Uncured Bacon
- 4 slices NATURAL CHOICE® Honey Deli Ham
- 4 slices NATURAL CHOICE® Oven Roasted Deli Turkey
- 3 slices whole wheat sandwich bread
- 2 large romaine or butter lettuce leaves
- 4 slices vine-ripened tomato
- 1 tablespoon mayonnaise
- 2 tablespoons plain 2% Greek yogurt
- 1-2 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce, depending on heat preference
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Lay the bacon slices onto the prepared baking sheet. Bake until crisp, about 10-15 minutes (check the bacon at 10 minutes, and continue cooking if not yet done to desired preference). Transfer cooked bacon to a paper towel-lined plate and set aside. When cool enough to handle, break each slice of bacon in half.
Meanwhile, toast the bread until browned to your preference.
While the bread is toasting, stir together the mayonnaise, yogurt, and 1 tsp adobo sauce in a small bowl. Taste, and add additional adobo sauce if desired. When the bread is done toasting, evenly distribute the creamy chipotle spread between the three slices of bread.
On one slice of bread, (chipotle spread side-up) place one lettuce leaf followed by two tomato slices, the ham slices and two bacon halves.
Repeat step 4 with another slice of bread placed on top of the bacon, followed by tomato, turkey and remaining bacon.
Finish by placing the third slice of bread (chipotle spread side-down) on top.
Cut sandwich in half or into quarters. If desired, push a toothpick or wooden skewer through the center of each half or quarter to help hold the sandwich together.
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For a while (probably close to a year), every Friday was “Homemade Pizza Night” at our house. We’d always have a ball of Whole Foods pizza dough stashed in the freezer waiting to be turned into whatever creation we dreamed up. It was a night that John, Lily, and I looked forward to all week… until I got in a rut of making plain old cheese pizza week after week and we all grew tired of the monotony.
I recently got bit by the pizza bug once again… but this time in the form of stromboli. I made a pepperoni stromboli, and pizza was once again a big hit in our house!
In an effort to avoid falling into the same rut as last time, I brainstormed different filling ideas for stromboli, and was instantly inspired to make a breakfast version.
We often have breakfast for dinner, which I love because of how easy and quick it is to prepare. It’s also a meal I look forward to nearly every week because I rarely eat eggs in the morning.
So for this stromboli, I cooked up some breakfast sausage, scrambled some eggs, and layered them on pizza dough with cheddar cheese, rolled the whole shebang up, then baked it to a golden brown and served it with ketchup.
I never ate ketchup with eggs as a kid, but it’s one of Lily’s favorite condiments, so I’ve grown accustomed to enjoying the two together.
Now you could certainly indulge in this stromboli as your morning meal – and it would be perfect for a weekend brunch – but for me it’s more a breakfast-for-dinner type meal.
Regardless of what time of day you make it, you’re definitely going to love this breakfast stromboli!
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast main entree pizza
- 1 (1 lb) ball pizza dough, at room temperature (my go-to is the pizza dough from Whole Foods)
- flour for rolling out dough
- 1 lb breakfast sausage (if still in links, remove from the casings)
- 6 large eggs, preferably organic
- 1 1/2 cups freshly grated cheddar cheese
- 1 Tbsp olive oil
Preheat oven to 425°F.
If you haven’t already, remove sausage from casings and place in a large nonstick skillet set over medium-high heat. Cook sausage, breaking it up with a wooden spoon, until browned and cook through. When fully cooked, remove from skillet using a slotted spoon, and let drain on a paper towel-lined plate.
Reduce stove heat to medium. Wipe out the skillet using paper towels, leaving about 1 Tbsp of sausage grease in the skillet. If the sausage you used is lean and there isn’t much grease left, add in a Tbsp of butter or oil.
Whisk eggs in a large mixing bowl, and pour into skillet. Scramble eggs for for 3-5 minutes, or until set (you want the eggs to be fully cooked because if they are undercooked, they will release liquid into the stromboli during baking).
On a large clean work surface, scatter a bit of flour. Roll out the pizza dough as thin as you can into a rectangle (if the dough is too thick, you risk the center not cooking fully). Evenly scatter the grated cheese over the surface, (leaving a 1 inch border all the way around), followed by cooked sausage and eggs.
Starting at a long end of the rectangle, roll up the dough jelly roll-style. Pinch closed the ends and the seam.
Evenly spread olive oil on a rimmed baking sheet. Carefully place the stromboli on the baking sheet, turning it over to evenly coat the top with oil. Turn stromboli back over so it is seam side-down. Using a sharp knife, cut 1-inch slits (about 4-5 inches apart) on the top of the stromboli to allow steam to escape while baking.
Bake for 20 minutes or until golden brown.
Remove from oven and let sit for at least 5 minutes before cutting into slices.