This post brought to you by Boar’s Head. All opinions are 100% mine.
As you read this, I am likely slathered in SPF30, kicking back on the pool deck of a Royal Caribbean Cruiseliner, getting ready to wander up to Johnny Rockets for a bit of lunch. Don’t be hating…I am also weaning myself off the internet, so I may very well be curled up in my stateroom in the fetal position, upset that I can’t have 24 hour a day WiFi. Both are likely.
Worry not, though…I will be back on American and WiFi laden soil this Saturday. All is well.
But back to lunch.
I used to think the best sandwich was on a bagel. Now, don’t get me wrong, I still love a nice chicken salad sandwich on a chewy, doughy bagel, but I’ve decided that a croissant is the way to go, sandwich wise. Here’s why:
It’s easier to chew, namely, and that’s nice. But it’s also full of buttery goodness, and any bread with a pile of butter in it just can’t be wrong.
But sandwiches aren’t all about the bread, either. You need to fill them with something equally great.
The first time I actually stopped chewing a sandwich and pondered the actual meat was a few years ago in New York City. We had popped into a local deli where a bunch of workmen assured us we’d find the best lunch.
It was a tightly packed, half grocery/half sanding room only deli counter, filled with linemen and firemen and barbers and every other variety of the male species you can imagine.
They weren’t kidding around with their lunch.
The subs were piled high with meats, and it only took one bite for me to have to know the brand of meat the deli was using.
It was Boar’s Head.
From that day forward I have sought out Boar’s Head any time I am looking to make sandwiches, and I have never been let down. It’s REAL meat, not pressed, not slimy, just sliced meat the way it should be.
Last week I was encouraged to try the new Boar’s Head lower sodium deli meats and cheeses, and it didn’t take any arm twisting, I can assure you. Every bit as flavorful, every bit as delicious as the original. There are over 20 New Lower Sodium Boar’s Head products, so if watching the ol’ salt intake is something you are doing (and most of us really should be), then this is the product for you.
I chose to pick up the Lower Sodium Oven Roasted Turkey Breast (only 60 calories per 2 oz. serving!) as well as the Lower Sodium Oven Roasted Beef. Paired with the croissant I mentioned, a little Garlic Cheese, some horseradish, and some lettuce and tomato? Heaven on a plate. I know you folks don’t NEED a sandwich recipe, but I’m going to give you one anyway.
I’m on a cruise ship in the Caribbean…I can do what I like, right?
Turkey & Roast Beef Croissant
Prep Time: 5 minutes; Total Time: 12 minutes
- 1 croissant, cut in half
- 1/8 pound Boar’s Head Lower Sodium Oven Roasted Turkey
- 1/8 pound Boar’s Head Lower Sodium Oven Roasted Beef
- 2 slices Garlic Cheese (or your favorite cheese, provolone would be great)
- Horseradish, if desired
- Sliced Tomato
- Preheat oven to 350. Place opened croissant onto baking sheet. Top one half with cheese and the other half with the meats.
- Bake at 350 for 5-7 minute, until cheese is melted.
- Remove from oven, top with horseradish, lettuce, and tomato. Serve and enjoy.