deli meat

French Dip Biscuits Recipe - refrigerated biscuits, stuffed with roast beef, provolone, horseradish, and baked. Brush with melted butter when they are hot. Serve with a side of hot au jus. SO good! Great for parties, tailgating, lunch or dinner. These are always a hit! #sandwich #roastbeef #frenchdip #biscuit

French Dip Biscuits

(16.3-oz) can refrigerated biscuits (8-count)

lb thinly sliced deli roast beef

horseradish sauce (or

provolone cheese

(1-oz) packet Au Jus Gravy mix

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Separate each biscuit into two layers. Spread each layer with horseradish sauce. Top half of the biscuit layers with provolone cheese slice and roast beef. Top meat and cheese with remaining biscuit layers and pinch edges to seal. Place on the prepared baking sheet.

Bake for 12 to 15 minutes, until golden brown.

While biscuits are baking, prepare Au Jus Gravy mix according to package directions.

Homemade Cajun Turkey Deli Meat - So tender and full of flavor you will never buy deli lunchmeat again!

Homemade Cajun Turkey Lunchmeat

Turkey breast

Kosher salt

Paprika

Garlic powder

Onion powder

Cayenne pepper

Thyme

Red Pepper flakes

Oregano

black pepper

Dry the turkey breast with paper towels, inside and out.

Mix all the above listed dry brine ingredients together in a small bowl.

Rub the spice mixture evenly over the turkey breast.

wrap

Wrap in plastic wrap, place on a baking tray or large plate and refrigerate for 24-48 hours.

stand

Remove from the refrigerator and allow to stand at room temperature for 45 minutes.

preheat

Preheat the oven to 425 degrees. (Remove the plastic wrap from the turkey.)

roast

Roast the turkey breast, uncovered for 15 minutes, then turn the oven temperature down to 325 degrees. Continue cooking until the internal temperature in the thickest part of the breast is 165 degrees. About 1 1/2 hours. Check frequently, you DO NOT want to overcook the turkey. (ours was at 165 degrees in 1 hr 30 minutes total time, including the 15-minute high heat roast)

cool

Allow the turkey to cool, wrap the turkey and place it in the refrigerator overnight to chill completely.

slice

Using a very sharp knife remove the breast from the bone, then slice as thin as you like for sandwiches.

Tasty, healthy, and easier to make than you think. Homemade deli meat will become one of your favorite recipes for those homemade sandwiches and school lunches.

Easy Homemade Sandwich Deli Meat

chicken breasts ((approximately 1lb.

tbs honey

tsp sea salt

onion powder

garlic powder

Black pepper

herbs

Spices

Combine honey, sea salt, onion powder, and garlic powder and mix well.

Coat chicken breasts thoroughly in the honey marinade.

Place chicken breasts in a zip-top bag. Press air out of the bag and seal.

Refrigerate for 48-72 hours (2-3 days).

Marinating:

Remove the chicken from the marinade and rinse with cool water.

Place the rinsed chicken in a dish of cold water (make sure the chicken is submerged) and soak 30 minutes for every 24 hours you marinated it. (See note below.)

Preparing:

Preheat oven 250 deg F (125 C).

Remove the chicken from the soaking water and dry well with paper towels.

Place the chicken on a parchment-lined baking sheet.

Press black pepper or dried herbs into the chicken breast, if desired.

Bake for 40-50 minutes, until the internal temperature taken with an instant-read thermometer is 165 deg F (74 C).

Let cool at room temperature about 30 minutes.

Place chicken breasts in refrigerator until completely chilled before slicing.

Slice the chicken breast at an angle, as thin or as thick as you like. Store in a sealed container in the fridge for up to 1 week.

Roasting:

Ham and Cheese Pinwheels make an excellent appetizer or snack for your next gathering. 

The bold flavors in these cream cheese and deli ham tortilla roll-ups will complement any party menu. 

You may prepare this simple appetizer ahead of time to speed up prep on the big day.

Ham and Cheese Pinwheels

pkg (8-count) burrito-sized flour tortillas

lbs deli-sliced ham (not honey ham)

pkgs (8 oz each) cream cheese, softened

Worcestershire sauce

green onions

Finely dice the green onions (whites and greens).

In a medium bowl, blend together the cream...

In a medium bowl, blend together the cream cheese, Worcestershire sauce, and garlic powder until well-blended. Gently stir in the diced green onions.

On each tortilla, spread a layer of the...

On each tortilla, spread a layer of the cream cheese mixture. Top with deli-sliced ham, leaving a 1/4-inch border on one side. Starting on the opposite end, tightly roll up the tortilla with the ham and cream cheese inside.

Turn the roll-up where the seam is face-down...

Turn the roll-up where the seam is face-down and slice into pinwheels that are 1/2-inch thick.

Refrigerate until ready to serve.

Classic New Orleans muffuletta recipe scaled down to serve one person. Layers of meats, melted cheese, and olive salad piled high onto sturdy Italian bread.

Mini Muffuletta

green olives

black olives

carrot (, peeled and rough chopped)

olive oil ((extra virgin olive oil

Parmesan cheese

(4x4-inch) ciabatta roll ((or use 2 rolls if your roll is small))

ham ((2-ounces 48 grams))

pastrami ((2-ounces 48 grams))

pepperoni ((.5-ounce 15 grams))

provolone cheese ((1.5-ounce 40 grams))

butter (, melted)

Gather the ingredients together and read through the recipe and the ingredient notes. Preheat the oven to 350°F (177°C).

Place the green olives, black olives, and a chopped carrot in a food processor. Pulse until the ingredients are finely chopped. Transfer to a bowl and stir in the olive oil and Parmesan cheese. Set aside.

Make the olive salad

Slice the bread horizontally and on one half, layer the meats, then the cheese, and then top with the olive salad. Place the other half of the bread on top.

Place the muffuletta on top of a sheet of foil. Brush the top of the bread with melted butter.

Wrap the muffuletta in aluminum foil and place it on a rimmed baking sheet to catch any possible spills.

Bake for 30 minutes or until the cheese has melted.

Remove the sandwich from the oven and before unwrapping, gently push down on the top of the sandwich.

Unwrap and enjoy hot.

Assemble the muffuletta

Instant Pot Homemade Deli Meat (Whole30 Paleo Keto) - a simple and savory recipe for making Homemade Turkey Deli Meat in the Instant Pot.  So easy and budget friendly!  Whole30, Paleo, and Keto friendly.

Instant Pot Homemade Deli Meat (Whole30 Paleo Keto)

turkey breast

Homemade Blackened Seasoning (see recipe below)

sea salt

water or broth

COmbine blackened seasoning and salt in a small bowl.&nbsp; Rub all over the turkey breast.

Pour the water in the bottom of your Instant Pot.&nbsp; Add the trivet to the pot and place the turkey breast on the trivet.

Cook on Manual setting for 30 minutes.&nbsp; Allow natural release.

Remove turkey breast and let cool.&nbsp; Place in the refrigerator to chill completely (for 1-2 hours.)

Slice the turkey to desired thick/thinness.

This hearty sandwich roll is a perfect meal for meat lovers. Featuring a blend of savory deli meats and melty cheese, all rolled up into a warm and toasty bread, it's the perfect comfort food.

Meat Lover's Sandwich Roll Recipe by Tasty

sandwich bread

egg,

mayonnaise

mortadella

capicola

pepperoni

salami

peperoncini

unsalted butter

italian seasoning

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.

Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.

Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.

Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.

Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.

Let the roll sit for 5 minutes before cutting into thick slices.

https://vid.tasty.co/output/87033/landscape_480/1522273959

Bring your sandwiches to the next level with these homemade vegan deli meat slices! They are packed with flavor, easy to put together and cheaper than the store bought options available!

Homemade Vegan Deli Meat

extra firm tofu, drained

vegan chicken broth (we used this one)

tomato paste

nutritional yeast

tamari

liquid smoke

poultry seasoning

salt

parsley (optional)

paprika

turmeric

vital wheat gluten

chickpea flour

Set up a large steamer pot on your stove and bring the water to a boil. Once boiling, lower to a simmer.

In a high -speed blender, add all of the ingredients from the tofu to the turmeric and blend until smooth. Set aside.

In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.

Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 minutes, or until it becomes soft and smooth. The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.

Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands. First, wrap the parchment paper around the seitan, leaving the ends open. Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.

Place the seitan log into the steamer basket and and steam it for 1 hour.

Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.

Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.

Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat,  use a sharp knife to thinly slice the log.

Do you think I could use a ham maker press and get similar results. What might I do differently from your excellent directions. Does the steam ( hot water vapor) get through the foil? Or is it the temperature? Thank you!
Bob

This was really easy to make and it's super delicious!!! Makes a ton and I'm excited to take it camping for sandwiches for my vegan family. Doesn't have the funk flavor other seitan recipes can have. I totally forgot to bake it and used the instant pot on high pressure for 20 mins and let it naturally release and left it for another hour (because I wasn't home...). It's perfect!! Thanks for a great recipe!!

This is excellent! Someone asked about replacing the tofu and I always use the equivalent weight in white kidney beans instead and it comes out perfectly:)

I just made this for the first time and it is delicious! I loveTofurkey but this has so much more flavor. I need to get a meat slicer :)

This would also make a delicious holiday roast!

https://content.jwplatform.com/videos/miPeZstZ.mp4

Vegan Deli Ham Slices

Tbsp Miso Paste ((or Coconut Aminos, Mushroom Seasoning))

Tbsp Nutritional Yeast

Tbsp Garlic Powder

Tbsp Onion Powder

Tbsp Smoked Salt ((or regular Salt and Smoked Paprika))

tsp MSG

tsp Baking Powder

Tbsp Tapioca Starch

Tbsp Liquid Smoke

tsp Red Dye ((optional for color))

(240 g) Vital Wheat Gluten

In a food processor, blend up the beans along with everything else EXCEPT the vital wheat gluten. Blend until smooth scraping down the sides as needed.

Add in the vital wheat gluten and blend until combined. Depending on your food processor you may need to take out half and knead in 2 batches.Knead for 3 - 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture. If the seitan feels too wet and isn&#39;t coming together, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency. On the flipside, if it&#39;s too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency. Repeat this with the other half of the seitan and then combine both into a big ball and let it rest for 20 - 30 minutes.Refer to the photos in the blog or the video for more info if you are new to making seitan!

If using an oven, preheat to 350 F.Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Alternatively, pack it into a Ham Press.

Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer). If baking in tin foil, flip it halfway through.You can also pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped (or pressed) seitan on a steamer basket. Let it natural release for 15 minutes.

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Slice up your Ham with a deli slicer if you got one, a sharp knife or mandolin works too! You can also heat up the slices in a pan, but if they are thin don&#39;t cook them for too long or they&#39;ll get tough.You can also just toss them in a little oil and vinegar if you like, it&#39;s optional but delicious!

Top 9 deli meat recipes from across the web

The most viewed deli meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Dip Biscuits

Homemade Cajun Turkey Lunchmeat

Easy Homemade Sandwich Deli Meat

Ham and Cheese Pinwheels

Mini Muffuletta

Instant Pot Homemade Deli Meat (Who...

Meat Lover's Sandwich Roll Recipe b...

Homemade Vegan Deli Meat

Vegan Deli Ham Slices

Top 9 deli meat recipes from across the web

The most viewed deli meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Dip Biscuits

Homemade Cajun Turkey Lunchmeat

Easy Homemade Sandwich Deli Meat

Ham and Cheese Pinwheels

Mini Muffuletta

Instant Pot Homemade Deli Meat (Who...

Meat Lover's Sandwich Roll Recipe b...

Homemade Vegan Deli Meat

Vegan Deli Ham Slices

The most viewed deli meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine