Prepare this open-faced sandwich on the barbeque for best flavor.

• 2 Slices brioche (or any good egg style bread, such as challah)
• 10 Slices Dietz & Watson Ham (grilled or warmed)
• 2 Slices fresh pineapple (grilled)
• 8 Slices red onion (thinly sliced)

Combine as shown.

• 4 Slices pumpernickel bread
• 10 Slices Dietz & Watson London Broil
• 4 Slices Dietz & Watson Swiss Cheese
• Dietz & Watson Horseradish Sauce (to taste)
• Coleslaw (as much as you like)
• Butter (for grilling)

Spread horseradish sauce on each slice of bread. Layer Swiss and coleslaw on one slice, Swiss and London Broil on other. Butter baking pan. Bake at 400? F for 8 minutes.Sandwich together. Cut in half to serve.

• 2 Hand-made pita (available in most grocery stores)
• 10 Slices Dietz & Watson Turkey Breast
• 2 Roma tomatoes (sliced and marinated quickly in olive oil and balsamic vinegar then seasoned with salt and pepper)
• 8 Leaves fresh arugula

Fold and assemble as you wish and enjoy these delicious flavor combinations. Serve with feta cheese and kalamata olives.

• 2 Jalapeno flour tortilla wraps
• 10 Slices Dietz & Watson Sliced Ham
• 1T Cream cheese
• 1T Sour cream
• 1/2 Yellow bell pepper (julienne, seeded)
• Mixed baby greens
• Salt & pepper to taste

Mix cream cheese and sour cream together. Spread on tortilla. Place ham, pepper and greens on top. Add salt and pepper. Roll up and cut in half to serve.

• 4 Slices whole wheat baugette (cut on bias, buttered & grilled)
• 6 Slices Dietz & Watson Bacon (cooked)
• 10 Slices Dietz & Watson Sliced Turkey Breast
• 4 T Bleu cheese dressing
• 1 Avocado (ripe, six slices)
• 1 Ripe tomato (sliced in half circles)

Grill or toast baugette, spread with bleu cheese dressing. Between the bread layer bacon, turkey, avocado and tomato. Cut in half. This is a two hander!