Nothing beats a great sandwich, and our Two Brothers deli meats and cheeses are sure to help you create your best ever. With more than 30 meat and cheeses to choose from, the possibilities are endless for the perfect sandwich.
Tired of the same ham and cheese sandwich and need some inspiration? Heinen’s corporate chef Jacki Novotny created these stellar recipes to up your sandwich game.
1 6” demi baguette partially split
1 tablespoon horseradish sauce
1 oz. Two Brothers Havarti
6 arugula leaves
5-7 oven roasted tomatoes, from the olive bar
4 oz. Two Brothers eye of round
1/4 cup caramelized onions
Spread cut sides of baguette with horseradish sauce.
Fill with the remaining ingredients.
1 12” baguette
1 tablespoon yellow mustard
3 oz. Two Brothers cooked ham, thinly sliced
3 oz. Two Brothers rosemary garlic pork loin, thinly sliced
2 oz. Two Brothers baby swiss
3 dill pickles, sliced
Place a large skillet over medium heat. Add a small amount of butter. Sliced baguette into half lengthwise, spread 1 tablespoon butter on one half of bread and mustard on the other half. Layer ham, pork, cheese and pickles on bottom half. Close top.
Place the sandwich in the skillet and press down using a spatula. Cook for about 30 seconds, flip and cook the other side until golden and cheese is melted. Slice in half and serve.
3 tablespoons mayonnaise
2 tablespoons chopped fresh basil
2 teaspoons sun-dried tomatoes
1/4 teaspoon crushed red pepper
1 round focaccia bread from the bakery
6 ounces Two Brothers baked ham, thinly sliced
2 ounces Two Brothers smoked gouda
1 (7 oz.) bottle roasted red peppers, drained and sliced
1 cup spinach leaves
Combine the first 4 ingredients in a small bowl. Cut bread in half horizontally. Spread the mayonnaise mixture over the cut sides of bread. Place ham over bottom half of bread. Top with cheese, peppers and spinach and cover with top half of bread. Cut the sandwich crosswise into 4 wedges.
1/2 cup kalamata olives, pitted, from the olive bar
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons Heinen’s balsamic vinegar
2 teaspoons Heinen’s olive oil
14 ounces artichoke hearts from the olive bar, drained and chopped
7 ounces roasted red bell peppers from the olive bar, drained and chopped
1 garlic clove, minced
12 French bread rolls
6 slices Two Brothers pepper jack cheese
12 slices Two Brothers turkey breast
12 slices Two Brothers Roast Beef
6 cups salad greens
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped, chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 slice roast beef and 1 chicken slice on each roll bottom, cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.