SOURCE: Boar's Head

March 15, 2010 08:00 ET

Salt Sense for Deli Lovers

All Materials Courtesy of: Boar's Head

MISSION, KS--(Marketwire - March 15, 2010) -  (Family Features) 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.

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.

When there's no time to cook, it's easy to stay salt sensible by planning meals with a wide range of lower sodium, ready-made products.

Boar's Head premium products are available at select supermarkets and fine delicatessens. For more product information, as well as tips on salt sensible eating, visit

Skip the Salt, Turn Up the Taste
--Perk up any recipe with the zest of citrus or a splash of fruit juice.
--Flavor sandwiches, salads, side dishes and casseroles with dried fruits such as cranberries, raisins, apricots and blueberries.
--Sprinkle roasted seeds and nuts onto foods for added texture and rich taste.
--Grind spices over food for a fresh shot of flavor.
--Wake up any dish with hot peppers or flavor-filled, dried vegetables such as sun-dried tomatoes.

The Balance
Like everything else, when it comes to food, common sense is the key to wellness. Balancing lower sodium deli meats and cheeses with fruits, vegetables, and whole grains contributes to a healthy diet. Lower Sodium claims are substantiated by USDA-tested sodium levels contained in comparable product lines or meet FDA standards.

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. Pecans complement with their smooth taste.

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.