Love the taste of deli meats and cheeses but wonder how it fits into a salt sensible lifestyle? The answer is, easily! Like much of the advice regarding the food we eat—from fats to sugars to salt—most nutrition experts will agree that the best approach to healthful eating is moderation. One of the ways that food lovers have found to live within health organization guidelines of no more than 2,400 milligrams of salt per day is by selecting lower sodium foods that offer great taste and by making wise choices when adding seasonings.

Chicken Pizza with Roasted Peppers

Today, consumers concerned about salt have a wide range of lower sodium fare to choose from for appetizing, satisfying and nutritious meals. Boar’s Head, makers of quality deli meats, cheeses and condiments, has long offered a range of meats and cheeses that are no salt added, low sodium, lower sodium, and even gluten free that provide delicious deli flavor as well as essential protein and nutrients. These lower sodium products make it possible to still enjoy the taste and convenience of deli ingredients in salads, sandwiches, and other mealtime favorites.


Chicken Pizza with Roasted Peppers

Servings: 6
Although most pizza sauces are high in sodium, this recipe uses roasted bell peppers and lower sodium chicken and blue cheese for an entirely new taste in pizza that’s long on flavor and less on salt.
1 tablespoon unsalted butter
1 large leek, sliced
1 12-inch prepared pizza crust
3/4 cup chopped roasted red peppers
1/2 pound (1/4 inch thick) julienned Boar’s Head Golden Classic Lower Sodium Oven Roasted Chicken Breast
1/2 cup Boar’s Head 28% Lower Sodium Creamy Blue Cheese, crumbled
2 teaspoons dried basil, plus fresh basil leaves for garnish, optional
Preheat the oven to 450°F. In large skillet melt butter over medium heat and sauté leeks until softened but not browned, about 4 minutes.
Place pizza crust on a non-stick baking sheet. Layer peppers around pizza, leaving about a 3/4-inch border. Add leeks, chicken, and top with cheese. Sprinkle with dried basil and bake 15 minutes or until crust is golden and cheese melted. Add fresh basil leaves if desired.


Deluxe Roast Beef and Imported Swiss Sandwich

Servings: 1 sandwich
Using low sodium roast beef in this ever popular sandwich variety delivers deli-delicious taste without excessive amounts of sodium.
3 ounces Boar’s Head Deluxe Low Sodium Cap-Off Top Round, thinly sliced
1 ounce Boar’s Head Gold Label Imported Swiss Cheese, thinly sliced
1/2 ounce leaf lettuce, torn
1/2 ounce red onion, sliced
1 ounce tomato, sliced
2 teaspoons Boar’s Head Delicatessen Style Mustard, optional
1 6-inch Italian bread
Spread deli mustard on the top and bottom halves of sub roll. Layer roast beef and cheese and top with lettuce, tomato and onion. Close sandwich, cut in half and serve.


Ham and Cheese Sandwich with Arugula and Sundried Tomatoes

Servings: 1 sandwich
The powerful tastes of arugula, sundried tomatoes, olives and red peppers are the perfect counterpoint to low sodium Muenster Cheese and Lower Sodium Ham.
Italian sandwich loaf
4 ounces sliced Boar’s Head 42% Lower Sodium Branded Deluxe Ham
2 ounces Boar’s Head Low Sodium Muenster Cheese
1/2 cup arugula or spinach leaves
1/2 cup sliced sundried tomatoes in oil
1/2 ounce low sodium black olives, sliced, optional
1 ounce red peppers, roasted
Slice Italian loaf in half lengthwise. Layer ham and cheese onto bread with spinach leaves. Add tomatoes, olives, and red peppers and sandwich is ready to serve.


Hickory Smoked Turkey with Orange Dressing

Servings: 1 salad
The pungent hickory smoked flavor of the turkey contrasts well with the sweet and sour tastes of honey and vinegar and orange juice and dried cranberries.
1 teaspoon grape seed or canola oil
2 teaspoons honey
1/4 cup orange juice
2 tablespoons balsamic vinegar
2 teaspoons cracked black pepper
1 cup spring mix lettuce
1 large radish, sliced paper thin
4 ounces (1/4 inch thick julienne slices) Boar’s Head Hickory Smoked Black Forest Turkey Breast
4 to 6 whole pecans
Dried cranberries for garnish, optional
In small bowl, whisk oil with honey. Whisk in orange juice and then vinegar. Add pepper and set aside. Add a little more honey for desired thickness. Build the salad beginning with lettuce and radish slices. Toss. Add turkey and pecans. Toss again and add dressing. Top with cranberries if desired. Add more dressing to taste.

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