A Cut Above – Taking Cold Cuts to the Next Level

When it comes to lunchtime, cold cuts are unsung heroes. If you think of lunch meat, you naturally think of lunch time sandwiches. While our lunch meats are the main ingredient for the perfect sandwich, there are many more tasty ways to incorporate sliced meat into your meals!

Get creative with cold cuts using these ideas that go way beyond lunchtime:

For Breakfast & Beyond

  • Ham & cheese croissants – pick up some flaky, fresh baked pastry from the Co-op’s own bakery CRUST+CRUMBS. Slice and add ham, cheese and mustard.
  • Omelettes – add shredded lunch meat to a mixture of eggs, cheese and fresh herbs.
  • Quiche (read on for Cold Cut Quiche recipe).

  • Pizza toppings – add your favorite cold cuts as toppings on a pizza.
  • Antipasto or Cold Cut Salad – ditch the bread and focus on what’s left of the sandwich (meat, lettuce, onions, tomato) – it’s basically salad waiting to be tossed. Add your favorite dressing and you’re set.
  • Create lunch meat “sushi” by wrapping slices of turkey or ham and crispy lettuce inside a seaweed wrap. Serve with dipping sauce, like spicy mustard and coconut aminos.

Feed a Crowd with Pinwheels

Serve guests and families with pinwheels – protein packed appetizers based on lunch meats. They also make tasty lunches. Experiment with the combinations, try:

  • Hawaiian Pizza style: 1 tablespoon of your favorite tomato sauce on a tortilla, then layer with grated mozzarella cheese, a couple of slices of Canadian bacon and pineapple chunks. You may have to cut the pineapple chunks in half for easier rolling. Roll and cut.
  • Turkey and Apple: Spread on any type of mustard that you or your child likes—Dijon, French’s, honey mustard. If you’re a mayonnaise family, then by all means add a layer of that, too. Sprinkle on some grated cheddar cheese, and layer with slices of turkey breast, apple slices and lettuce. Roll and cut.

  • Southwestern Style: Spread the tortilla with cream cheese or Neufchatel. Top with 1 tablespoon of salsa, shredded roast beef, black beans, sliced black olives and strips of red bell pepper. Roll and cut.


Herbed Turkey Pinwheels

Recipe adapted from wholeparent.com


  • 3 tablespoons cream cheese
  • 1 teaspoon dill
  • 1 tablespoon mayonnaise
  • 4 ounces turkey breast (around 5-6 large slices)
  • 1 medium tomato, sliced thin
  • 1 shallot, sliced thin
  • 1/2 clove garlic, minced
  • 1 rectangle shaped tortilla wrap
  • 1 handful fresh arugula

Directions: Mix all ingredients together in a large bowl: mayonnaise, dill, cream cheese, and garlic. Spread onto the tortilla wrap. Add the arugula, tomato, turkey, and shallot.

Roll up the tortilla, starting from the opposite side, using hands to hold together toppings so they don’t squeeze out as you roll. The cream cheese will help seal the wrap. Using a sharp knife, cut into 6-8 pinwheels.

Roast Beef & Wasabi Mayo Sandwich

Recipe from strongertogether.coop


  • 12 ounces roast beef, sliced
  • 4 ounces pepper jack cheese, sliced thin
  • 8 slices CRUST+CRUMBS sourdough sandwich bread
  • 4 lettuce leaves
  • 1 tomato, sliced
  • 1/4 red onion, sliced
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon wasabi powder
  • 2 teaspoons water
  • 1 teaspoon tamari
  • Pinch of salt
  • Ground black pepper to taste
  • Garlic powder to taste

Directions: In a small bowl, mix the wasabi powder and water together until well blended. Whisk in the mayo, tamari, salt, pepper and garlic powder. Set aside for a few minutes to let the flavors blend. Assemble the sandwiches: spread 1 tablespoon of wasabi mayonnaise on each slice of bread, then top 4 bread slices with 3 ounces of roast beef, sliced cheese, 1 lettuce leaf, tomato and onion slices and a second slice of bread.

Cold Cut Quiche

Recipe adapted from chocolatechocolateandmore.com


For the crust: OR use a pre-made crust
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, cut and chilled
  • 4 Tablespoons cold water
For the filling:
  • 1/2 cup diced onion
  • 1 Tablespoon butter or oil
  • 1 1/2 cups shreeded cheddar cheese
  • 1 cup sliced, shredded ham
  • 1/2 Tablespoon flour
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon dry mustard
  • 1/2 cup milk
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon salt
  • 1 tablespoon fresh chopped parsley

Directions: Prepare the crust OR skip to Prepare the filling: Combine flour and salt in a large bowl. Using a pastry blender or 2 knives, cut butter into flour mixture until butter is very small. Add cold water (make sure it is ice cold) and blend until dough forms. Shape dough into a disk, wrap in plastic wrap and chill for 1 hour. On a lightly floured surface, roll dough out to 1/8 inch thickness.

Place crust in pie plate and gently press to shape of pie plate. Trim any excess crust from edges, leaving 1/2 inch above pie plate. Use a large piece of aluminum foil and fold it over 3 times (or use heavy duty foil) Press foil inside of prepared crust to help hold shape. Bake crust in a preheated 450 degree oven for 8-10 minutes. Remove from oven and fill. Turn oven heat down to 325 degrees.

Prepare the filling: Saute onions in butter or oil just until translucent and soft. Remove from the pan and drain on a paper towel to remove extra liquid. Toss shredded cheese with flour to coat. Layer onions, ham and cheese evenly, and in this order, in baked pie crust. Using a hand mixer, beat eggs on medium speed until frothy. Add in cream and milk and beat again for 3-4 minutes. Add in salt, pepper, dry mustard and parsley, mix just to combine. Pour egg mixture evenly over cheese layer. Leave about 3/4 inch of crust above fill line.

Bake quiche for 45-50 minutes at 325 degrees (make sure you turned the temperature down) until center is firm. Remove from oven and let rest for 30 minutes before slicing.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.