It’s summer time and cold cuts hit our menu fairly regularly! For instance this weekend, I think we had sandwiches every single day! Not always for dinner mostly for lunch, but it is just too hot outside to turn the oven on, so cold cuts it is.
I love to use a variety of veggies and toppings for our sandwiches along with one of my favorite dill spreads! If you have been around even a week or two, you will quickly find out I have an unhealthy obsession with dill! I could eat it daily. I will say this summer is not nearly as bad as last summer when I was pregnant! I could of just drank the juice right out of the pickle jar.
This week though, I ventured to Walmart to pick up some Mezzetta Deli-Sliced Peppers for our sandwiches. I decided on the Tamed Jalapeño! Yes, tamed.
My mouth could not take untamed peppers. That’s just a scary thought.
I have a whole freezer of untamed peppers from our garden last year. I won’t touch them because I will breathe fire.
Luckily…these were tame.
I can handle tame.
Not only are they tame but they are perfectly sliced and ready to toss on a delicious wrap or sandwich!
I decided to top these on my husband’s sandwich. One of my favorite ways to serve up a sandwich is on marbled pumpernickel and rye bread. This bread was my all time favorite up until I went gluten free. Now, my sandwich was served on gluten free bread while I had to stand there and smell and take pictures of this fabulous melt in your mouth bread…not fair.
I created a Meaty Dill Sandwich and the Mezzetta Peppers completed the sandwich with a flavorful crunch!
Are you ready to add a little extra flavor to your cold cuts? Add some ‘tamed’ peppers to them and you will be set!
If you think you are a pro at sandwich building then this is for you…head on over to Mezzetta Make that Sandwich Contest and enter your recipe to win! I would love for one of you to win…of course, then you have to make me one of your sandwiches and have me over for dinner. (Just kidding…well, maybe.)
Meaty Dill Sandwich with Mezzetta Peppers
- Pumpernickel & Rye Bread
- Mezzetta Deli-Sliced Tamed Jalapeño Peppers
- Swiss Cheese
- Lunch Meat of Your Choice
- Dill Dip Mixture:
- 6 Oz Nonfat Greek Yogurt- Plain
- 1/2 Cup Nonfat Sour Cream
- 1 Tbsp Dill Weed
- Begin by mixing together the ingredients to make the dill dip spread.
- Then, simply coat the bread slices with dill dip and build your sandwich.
Now…it’s time, go make your lunch early! What’s your favorite sandwich?