Lunch meat and bacon are a staple in almost every refrigerator and usually each member of the family has their own personal favorite. That’s why Brookshire’s is excited to announce new extra thin sliced ham and turkey available in a variety of flavors. These meats, in 1 pound or 9 ounce packages, are available with no artificial flavors, colors or preservatives and no nitrates or hormones. It’s a healthier choice for your family and the wide selection brings so many delicious flavors and options. We’ve also improved our bacon and made this breakfast pairing or popular ingredient more affordable and delicious.
When it comes to sandwiches, my favorite is a BLT, but with the availability of these new lunch meats, I couldn’t resist making the Ultimate Club Sandwich. Stacked high with plenty of meat, bacon, lettuce, tomato and a generous layer of FRESH guacamole. Sandwich satisfaction doesn’t get much better!
Oven Roasted Turkey Breast basted with Caramelized Apple Juice
Mesquite Smoked Turkey Breast
Uncured Mesquite Smoked Ham
Uncured Honey Ham
Uncured Smoked Ham
Hardwood Smoked Turkey Breast
Uncured Black Forest Ham
Recipe: Ultimate Club Sandwich
- 12 slices thick cut white bread, toasted
- 8 Tbs mayonnaise
- 1 head romaine lettuce
- 4 Roma tomatoes, sliced thin
- 1 (1 lb) pkg Brookshire’s Bacon, cooked
- 4 Tbs mustard
- 1 (9 oz) pkg Brookshire’s Oven Roasted Turkey Breast
- 1 (9 oz) pkg Brookshire’s Uncured Black Forest Ham
- 1 (9 oz) pkg Brookshire’s Uncured Honey Ham
- 1 (9 oz) pkg Brookshire’s Hardwood Smoked Turkey Breast
- 1 (1/2 lb) container of FRESH guacamole
Arrange 4 slices of bread on a work surface and spread 1 tablespoon of mayonnaise over each slice of bread. Tear lettuce leaves into pieces that are the same size as the bread. Place two slices of lettuce on top of the mayonnaise and top with 3 tomato slices. Cut the slices of bacon in half and place 4 halves of bacon on top of the tomatoes. Spread the remaining mayonnaise on 4 more pieces of bread and mustard on the other side. Place on top of the bacon. Add another layer of lettuce and tomato slices and roll several slices of each lunch meat to go on top of the tomatoes. Spread a generous layer of guacamole on one side of the remaining bread slices and place on top of the sandwich. Insert a long toothpick or short skewer to hold the sandwich together. Cut in half or into triangles.