OUR 25+ BEST SIMPLE & TASTY COLD APPETIZERS (PLUS PICKLES IN A BLANKET)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer
Time 30m
Number Of Ingredients 3
Steps:
- On each salami slice, spread about a teaspoon of cream cheese.
- Top the cream cheese with one of the mini dill pickles.
- Roll the salami up with the cream cheese and pickle.
- Secure with toothpicks
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
BIG ITALIAN SALAD WITH COLD CUTS
Steps:
- Make the dressing: Whisk together all of the ingredients in a medium bowl and set aside.
- Make the salad mix: Spin dry all the lettuces, celery, parsley, and onion in a salad spinner. Wrap in paper towels to dry thoroughly and refrigerate.
- Meanwhile, halve the cherry tomatoes and olives and transfer to a very large bowl. Shave the cheese with a vegetable peeler to yield 1 cup. Reserve some of the shaved cheese for garnish and add the remaining cheese to the bowl.
- Remove the vegetables from the paper towels and add to the bowl. Season with fleur de sel. Add the dressing and toss to coat. Taste and adjust the seasoning, if necessary. Scatter the salami and reserved cheese over the top and serve immediately. Alternatively, prepare the salad mix and refrigerate for up to 3 days. Toss each serving with some of the dressing, as needed.
YOU'RE THE BEST COLD CUT AROUND
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that's juicy and tender that you can use as cold cuts for sandwiches all week long.
Provided by Tyler Kord
Categories Pork Oregano Fennel Paprika Coriander Cardamom Dairy Free Peanut Free Sandwich Lunch
Yield Makes about 2 lb. cold cuts
Number Of Ingredients 11
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that water will rise when pork is added).
- Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.
- Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.
- Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal.
- Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you've ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)
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