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Discover Tantalizing Recipes

Browse through a variety of appetizers, distinct main dishes, salads from rich to light, plus sandwiches and wraps that are sure to delight.

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Featured Recipes

Baja Salad Recipe w/Girard’s Mint Lime Tequila Dressing

Baja salad with Girard's mint lime tequila dressing

Inspired by Latin cuisine - watercress, arugula, mint, black beans, cherry tomatoes, queso fresco. Optional ingredient: add avocado.

Gochujang Grain Bowl w/Girard’s Mango Gochujang Sauté Sauce

Gochujang grain bowl with Girard's mango gochujang sauce

A glazed steak or pork chop is placed on top of a bowl of a mix of quinoa and spinach that is tossed with Girard's Mango Gochujang sauce. The additional veggies are positioned next to the meat on top of the quinoa/spinach mixture.

For a full image of the recipe dish please visit our Facebook or Instagram page.

Other Application Ideas:

Gochujang Ribs or Gochujang Kabobs

Chicken Kabobs with Couscous w/Girard’s Harissa Sauté Sauce

Chicken kabobs with couscous and Girard's Harissa sauce

Chicken thigh kabobs marinated with Harissa sauce, skewered with cherry tomatoes and/or red onions, grilled and served on ab ed of couscous and chickpeas with golden raisins, garnished with fresh mint and grilled lemons and a drizzle of Girard's Harissa Sauce.

For a full image of the recipe dish please visit our Facebook or Instagram page.

Other Application Ideas:

Cauliflower Entrées, Lamb Meatballs or Shakshuka (Eggs)

Harvest Shrimp & Kale Salad w/Girard’s Lemon Garlic Herb Sauté Sauce

Harvest shrimp and kale salad with Girard's lemon garlic herb sauce

Warm kale salad dressed with Girard's Lemon Garlic Herb Sauce, topped with marinated cooked shrimp or scallops, roasted butternut squash, artichoke hearts, red onion and Parmesan shavings.

For a full image of the recipe dish please visit our Facebook or Instagram page.

Other Application Ideas:

Warm Shrimp & Spinach Salad or Winter Citrus Shrimp Salad

Chicken Tostadas w/Girard’s Southwest Poblano Sauté Sauce

Chicken tostadas with Girard's Southwest poblano sauté sauce

Open faced tostadas with a layer of refried beans, shredded lettuce, Southwest Poblano cooked chicken, chopped tomatoes, crumbled queso fresco or cotija, pickled jalapenos, and a drizzle of Girard's Southwest Poblano sauce.

For a full image of the recipe dish please visit our Facebook or Instagram page.

Other Application Ideas:

Steak Tacos, Steak Fajitas, Chicken Tacos, Central American Chicken Dinner or Tostones Appetizer

Salad Recipes

Italian Potato Salad w/Girard’s Golden Italian Dressing

Italian Potato Salad


2 lbFingerling Potatoes
1 eaSmall jar roasted peppers (sliced & rinsed)
4 ozRed onion (thin sliced)
2 ozProsciutto (thin sliced & cut Julianne)
6 ozBaby Arugula
4 TItalian Parsley (cut chiffonade)
2 ozCapers (rough chopped)
1 tSea Salt
1 tFreshly ground black pepper
2 TPlochman’s Kosciusko Spicy Brown Mustard
6 ozGirard’s Golden Italian Dressing


Boil the potatoes with the teaspoon of sea salt until fork tender 4-8 minutes.  The fingerling potatoes come in many sizes; you may want to pull smaller ones before the overcook as you wait for the larger ones.  Rinse and drain the roasted peppers, if possible dry on towels.  Transfer all the dry ingredients in large mixing bowl and toss all the ingredients gently but thoroughly.  Transfer to a serving platter of individual serving bowls or plates.

This hearty delicious salad needs no extra salt with all the brined, cursed and marinated components.  The spicy mustard, briny capers and salty Genoa Salami complement the herby slightly sweet Girard's Golden Italian Dressing.

Southwestern Grilled Corn Salad w/Girard’s Cilantro Pepita

Southwestern Grilled Corn Salad


1 CHalved heirloom grape or cherry tomatoes
1 tSalt, divided
3 eaCorn, grilled
1 MedRed onion, cut into 1/4" thick slices
1Jalapeno Pepper
1 TExtra Virgin Olive Oil
1/3 CChopped fresh cilantro & sprigs for garnish
1 15oz pinto beans, rinsed & drained
115oz black beans, rinsed & drained
115oz cannellioni beans, rinsed & drained
2 Avocado (peeled * diced)
8 ozGirard’s Cilantro Pepita Dressing


Preheat the grill to medium-high heat.

Place the tomatoes in a large bowl and sprinkle 1/3 teaspoon of salt.  Let it stand for 10 minutes. Brush corn, onion, and jalapeno evenly with olive oil.  Place vegetables on grill rack coated with olive oil.  Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapenos for 8 minutes or until lightly charred, turning after 4 minutes.  Let vegetables stand for 5 minutes.  Cut kernels from the cobs. Coarsely chop onion.  Finely chop jalapeno; discard stem.  Add corn, onion, and jalapeno to tomato mixture; toss well.  Add remaining 1/2 t. salt, cilantro, and next 4 ingredients (through cannelloni beans) to corn mixture; toss well.  Top with avocado and cilantro leaves.

A hearty meal or side dish for any meal salad is packet with vegetarian protein flavor.  The deep flavor comes from the roasting and the well balanced creamy Girard's Cilantro Pepita dressing.

Waldorf Salad w/Girard’s Cranberry Poppyseed Vinaigrette

Waldorf Salad


2 eaRed Apples, cut in 1/4 cored & cut in 3/4" pcs.
2 eaGreen Apples, cut in 1/4 cored & cut in 3/4" pcs.
6 ozPineapple Juice
3Stalks of celery, split & cut into 1/2" pcs.
1/4 CItalian Parsley, cut chiffonade
1/2 CFresh Mint, cut chiffonade
1/2 CWalnut pcs., toasted
1/2 CGolden Raisins
6 ozGirard’s Cranberry Poppyseed Dressing


When the apples are cut, soak them in the pineapple juice to aciculate the retard browning.  Make sure to drain the apples well.  Keep a little of both the toasted walnuts and golden raisins to garnish the salad.  At service toss all the ingredients in a mixing bowl with the Girard's Cranberry Poppyseed Vinaigrette.  Transfer to a serving platter and garnish with the raisins and nuts.

This became a traditional holiday salad due to the fact that apples are at their best in the fall to winter.  This salad is great anytime, and it is great as a side for lunch or dinner.

Garden Green & Potato Salad w/Girard’s Fat Free Lemon Basil Vinaigrette

Garden Green & Potato Salad


3 lbBaby Red Potatoes
2 ozSnow Peas (cut julianne)
2 ozBaby Kale
2 ozRed Onion (thin sliced)
1.5 eaRed Bell Pepper (cut in thin sliced)
1/2 CMinced Fresh Dill (Italian Parsley)
1 TPlochman’s Stone Ground Mustard
6 ozGirard’s Fat Free Lemon Basil Vinaigrette


Wash and boil the baby red potatoes until fork tender around 8-10 minutes.  Drain and let cool enough to slice.  While still warm, transfer to a mixing bowl.  Add all the ingredients, toss well and transfer to a serving platter or bowl.

Herb Cucumber Salad w/Girard’s Chenin Blanc Vinaigrette

Herb Cucumber Salad


2 eaEnglish Cucumbers (thinly sliced)
2 TFresh Mint (coarsely chopped)
2 TItalian Parsley (coarsely chopped)
1/2 CRadishes (thinly sliced)
1/2 eaSmall Red Onion (thinly sliced)
1 tPlochman’s Premimum Dijon Mustard
4 ozGirard’s Chenin Blanc Vinaigrette
 Salt and Pepper to taste


In a medium mixing bowl toss all the vegetables with Plochman's Dijon mustard and Girard's Chenin Blanc Vinaigrette.  Transfer to a serving platter or individual serving plate.

Herb Cucumber salad is a bight tasting delight.  This very light vegetarian salad is a great side dish to accompany any summer meal.  The mustard and wine vinaigrette combine for a full spicy sweet flavor elevating these simple ingredients.

Pear and Arugula Salad w/Girard’s Champagne Dressing

Pear and Arugula Salad


6 ozArugula
2Pears (peeled & cut into wedges)
1/3 CToasted & Chopped Walnuts
2 ozShaved Pecorino-Romano Cheese
4 ozGirard’s Champagne Dressing
 Salt & Pepper to taste


Toss arugula, pear and hazelnuts with Girard's Champagne dressing in a large bowl topped with cheese.  Add salt and pepper to taste.

This is a tasty light summer salad.  It is perfect for a light entree or dinner starter.  Goat Cheese would be a great substitute for the Pecorino.

Asian Sesame Crisp Salad w/Girard’s Oriental Dressing

Asian Sesame Crisp Salad


1 hdButter lettuce, separate into individual lettuce caps
4 ozShredded Napa Cabbage
4 ozShredded Broccoli Stem
2 ozSnow Peas (Julianne)
4 ozShredded Carrots
2 ozScallions (chopped)
1 pkWonton Skins
1 TExtra Virgin Olive Oil
1 tSesame Seeds (toasted)
4 ozGirard’s Orienta Dressing


Preheat an oven to 320 degrees.  Brush the surface of a sheet pas with olive oil.  Cut 6 wonton skins in 1/2 inch strips and lay flat on the sheet pan.  Brush the top of the wonton strips with olive oil and sprinkle with sesame seeds and toast in the preheated oven for 5-10 minutes.  Watch the wonton strips carefully to not overcook.

In a mixing bowl, combine all the vegetables and toss thoroughly with the Girard's Oriental dressing.  At service, place the lettuce leafs on a platter top with the dressing salad and top with the crisp wonton strips.

This makes a light fun vegetarian appetizer for any occasion.

Minty Bean & Bacon Salad w/Girard’s Bacon Flavored Dressing

Minty Bean & Bacon Salad


1 lbFresh Green Beans (bias cut & blanched)
1 lbSweet Peas (frozen & blanched)
1 lbLima Beans (frozen & blanched)
1 lbEdamame Beans (fronzen & blanched)
8 ozRedo Onions (fne diced)
8 ozCooked Bacon (cut in pieces)
1 ozFresh Mint (chopped)
6-8 ozGirard’s Bacon Flavored Dressing


In a large mixing bowl thoroughly toss all the ingredients with Girard's Bacon Flavored dressing.  This salad can be served warm or cold.

Bean salads are by their nature hearty, full of high protein and satisfying titans of the salad world.  This fills the bill with a hint of bacon, herbs and Girard's Bacon Flavored Dressing.

Wilted Greens & Asparagus Salad w/Girard’s Bacon Flavored Dressing

Wilted Greens & Asparagus Salad


1/4 CExtra-Virgin Olive Oil
1/2 CPine Nuts
1 buAsparagus (trimmed & cut on an angle into 2" pieces)
1 hdRadicchio, quartered lenthwise & thinly sliced crosswise
1 lbEndive (about 3 heads), halved lengthwise & thinly sliced crosswise
1/4 CItalian Parsley (cut chiffonade)
6 ozGirard’s Bacon Flavored Dressing


In a medium nonstick skillet, heat 1 T. olive oil over at medium heat.  Then add the pine nuts, cook and stirring occasionally, until golden, about 5 minutes and transfer to a plate.

In the same skillet, heat 1 T. olive oil over at medium heat.  Add the asparagus and cook until bright green and crisp-tender for about 2 minutes, and season with salt and pepper.  Transfer to a large mixing bowl and toss with the radicchio and endive.

In the same skillet, heat the remaining and warm the Girard's Bacon Flavored Dressing.  Pour over the salad, add the pine nuts and parsley and toss to coast.

This is a great salad for any time of the year.  When the temperature drops this salad is especially comforting.  A great choice as a side dish at lunch or dinner, the bitter greens are perfe1/2ct with the sweet and salty Girard's Bacon Flavored Dressing.

Couscous & Lentil Salad w/Girard’s Mint Lime Cilantro Vinaigrette

Couscous & Lentil Salad


1 lbCouscous (cooked)
1/2 CGreen Lentils (drained & rinse)
1 CCherry Tomatoes cut 1/2"
1 CEnglish Cucumbers (1/2" diced)
1/2 CItalian Parsley (cut chiffonade)
3 TFresh Mint (chopped)
1/2 CDried Cranberries
1/2 CGolden Raisins
1/2 CWalnuts (chopped)
4 ozGoat Cheese (crumbled)
10 ozGirard’s Mint Lime Cilantro Vinaigrette


In a large bowl, mix couscous and lentils with all the other dry ingredients and toss with Girard's Mint Lime Cilantro Vinaigrette.  Transfer to a serving platter or individual serving plate.  This make a great vegetarian entree or side dish.  The addition of chicken or other meat makes a meat eaters dinner.

This is a hearty full flavored dish.  The dried fruit, nuts, and herbs add a richness and satisfying texture.

Peruvian Sarsa w/Girard’s Lemon Dijon with White Balsamic

Peruvian Sarsa


2 ozBermuda Onions (thin sliced)
4 ozRadishes (thin sliced)
12 ozFrozen Lima Beans (blanched)
1 ea15 oz can of hominy
1 CTomato (large dice)
1/2 CQueso Fresco Cheese (crumbled)
2 TFresh Mint (chopped)
1 TFresh Cilantro (chopped)
8-10 ozGirard’s Lemon Dijon w/White Balsamic Vinaigrette


In a mixing bowl gently toss everything except the Queso Fresco with Girard's Lemon Dijon with White Balsamic Vinaigrette.  Transfer to a serving platter or individual plates with lettuce  on the bottom and top with the Queso Fresco.

This salad is a change of pace exploring Peruvian cuisine, one of the most heavily researched cuisines in the world.  A very pleasent hearty salad is grounded by lima beans, hominy, and seasoned in a citrus herb flavored vegetable mix.  It is great as a side dish for any meal.

Prosciutto and Melon Salad w/Girard’s Fuji Apple Cider Vinaigrette

Prosciutto and Melon Salad


3 CHoneydew Melon (1/2 med. cut in 3/4" pcs.)
3 CCantaloup (1 med. cut in 3/4" pcs.)
2 ozBaby Arugula
2 TFresh Mint, cut chiffinade
2 ozProsciutto, thinly sliced, cut into thin strips
1/2 C2 oz Shaved Fresh Parmigian Reggiano Cheese
4 ozGirard’s Fuji Apple Cider Vinaigrette


In a mixing bowl combine the melon, arugula and mint with the Girard's Fuji Apple Cider Vinaigrette and toss gently.  Arrange melon mixture on a serving platter or on small plates.  Spread the prosciutto evenly over the melon mixture and sprinkle with Parmigian Reggiano.

This elegant salad brings the traditional combination of Italian Flavors enhanced with Girard's cutting edge Fuji Apple Cider Vinaigrette.  A perfect small plate side for wine tasting a great addition to any meal.  Serves 4 people.

Green Bean and Fresh Herb Pasta Salad w/Girard’s La Scala Vinaigrette

Green Bean and Fresh Herb Pasta Salad


1 lb.Farfalle Pasta
1 lb.Fresh green beans, bias sliced, blanch & shock
1 lb.Plum tomatoes, cut large dice
1 ea.Red bell pepper, cut Julianne
1/4 C.Basil, chopped
1/4 C.Cilantro, chopped
1/4 C.Scallions, thin sliced
8 oz.Ciliegine buffalo mozzarella
1/4 C. Italian parsley, cut chiffonade
6-8 oz.Girard’s La Scala Vinaigrette


In a large pot, cook the pasta al dente for 8 to 10 minutes.  Cool down the pasta and transfer to a mixing bowl. Blanch the green beans in lightly salted boiling water. Cool down by shocking the beans in ice water after draining the boiling water; then add all the herbs, vegetables and cheese. Thoroughly mix with 6 ounces of Girard's La Scala Vinaigrette, and add more if necessary or desired.

This ode to spring and summer uses the lemony herb Girard's La Scala Vinaigrette to contain all the herbs and vegetables and hold all the flavor and goodness to the pasta.

For a full image of our pasta please visit our Facebook or Instagram page.


Mango Curry Orzo Salad w/Girard’s Mango Curry Vinaigrette

Mango Curry Vinaigrette


2 C.Orzo Pasta, cooked al dente
4 oz.Grape or Tomatoes, small
4 oz.Golden Pineapple, diced
4 oz.Roasted Red Bell Pepper, diced
2 oz.Red onion, small diced
2 T.Fresh mint, minced
6-8 oz.Girard’s Mango Curry Vin.
 Salt & black pepper to taste


Cook the pasta al dente and cool completely.  At service, place all ingredients into a large bowl and toss thoroughly with Girard's Mango Curry Vinaigrette.  Adjust seasoning as needed.

For a full image of our salads please visit our Facebook or Instagram page.

Quinoa & Pineapple Herb Salad w/Girard’s Lemon Dijon Vinaigrette

Quinoa and pineapple herb salad with Girard's Lemon Dijon Vinaigrette


2 CQuinoa, cooked cooled
8 ozFresh pineapple, diced
1/4 CCilantro, rough chopped
1/4 CItalian parsley, cut chiffonade
1/4 CMint, rough chopped
1/2 eaRed bell pepper, diced small
2 ozCarrots, matchstick
1/4 CScallions (sliced on the bias)
1 ozPepitas, tossed
1/2 CWhite or Red Quinoa
1 TOlive oil
2 ozRomaine Lettuce, cut chiffionade
 Salt and peper to taste
6 ozGirard’s Lemon Dijon Vinaigrette


Bring one cup of vegetable stock to a boil in a medium sauce pan, add olive oil, and half cup of red or white quinoa.  Bring back up to a boil, turn heat to low, cover pan and simmer for twelve minutes.  Remove from heat and let sit for five minutes.  Transfer the cooked quinoa to a mixing bowl, fluff out and let cool completely.  Meanwhile, cut all your herbs and vegetables.  When the quinoa is completely cooked; add all the other ingredients and mix well with the Girard's Lemon Dijon Vinaigrette.  Serve family style.  If you wish to plate the salad for service, just garnish the plates with Bibb lettuce and retain the Pepitas to sprinkle on top.

Serves 10-12 people as a side dish

For a full image of the salad please visit our Facebook or Instagram page.

Pasole Hominy Salad w/Girard’s Cilantro Dressing

Pasole hominy salad with Girard's cilantro Dressing


1 lbHominy; drained, rinsed, and air dried.
2 ozRadishes, thin sliced
2 ozCabbage, shredded
4 ozKale, cut chiffonade
1 TCilantro, chopped
1 eaSerrano pepper, thin sliced
2 ozRed onion, thin sliced
1/2 eaRed bell pepper
1 TOlive Oil
1/2 tChili powder
1/2 tCumin
1/4 tSalt & Pepper
6-8 ozGirard’s Cilantro Dressing


Mix the chili powder, cumin, salt and pepper in a bowl.  Toss the hominy in the chili spice mix.  Heat the olive oil in a thick bottom saute pan on a medium high flame.  Add the seasoned hominy and saute for 1-2 minutes add a little extra chili spice while cooking.  Cool the hominy completely.  Add 6 ounces of Girard's Cilantro Dressing to the seasoned hominy and mix well.  In a large mixing bowl, mix all the remaining ingredients, add the dressed hominy and toss again.  Add more dressing if necessary.

For a full image of the salad please visit our Facebook or Instagram page.

Forbidden Rice Salad w/Girard’s Carrot Ginger Miso Dressing

Forbidden Rice Salad with Girard's Carrot Ginger Miso Dressing


1/2 C.Black rice, cooked
2 C.Vegetable stock, unsalted
2 oz.Snow peas, Julienne cut
2 oz.Napa, shredded
1 oz.Scallions, thin sliced
2 oz.Brown mushrooms
2 oz.Carrots, matchstick
1 oz.Cilantro leaves
1/2 oz.Walnut pieces, toasted (optional)
1/2 t.Salt and 1/4 t. pepper
2-3 oz.Girard’s Carrot Ginger Miso Dressing


In a medium sauce pan bring the vegetable stock to a boil with salt and pepper.  Then add the black rice and bring back up to a boil. After, cover the pan, lower the heat and let it simmer for 25-30 minutes. When the rice is cooked, pour onto a tray and spread it out to cool.  Once the rice is cooled pour the rice in a mixing bowl; add the vegetables herbs, nuts, and Girard's Carrot Ginger Miso Dressing and toss thoroughly. Start minimum amount of dressing and if needed add more to taste.

For a full image of the Carrot Ginger Miso Dressing please visit our Facebook or Instagram page.

Kale and Berry Slaw w/Girard’s Deli Coleslaw Dressing

Kale and berry coleslaw with Girard's Deli Coleslaw Dressing


1 headGreen kale, rib removed, cut chiffonade
1/4 headRed cabbage, shredded
6Radishes, thin sliced
1 C.Carrots, matchsticks
1 ea.Granny smith apple, cut Julienne
1 C.Fresh blueberries
1 C.Fresh raspberries or strawberries, sliced
4-6 oz.Girard’s Deli Cole Slaw Dressing


After prepping all your vegetables, mix everything together with 4 ounces of Girard's Deli Coleslaw dressing.  If needed, you may add more dressing.

This slaw stands alone as a side salad or elevate any sandwich it is chosen to accompany to new heights.

For a full image of the Deli Coleslaw Dressing please visit our Facebook or Instagram page.

Chicken & Sweet Potato Salad with Girard’s Fuji Apple Cider Vinaigrette

Chicken & Sweet Potato Salad


1 ea.Whole skinless, bone-in chicken breast (about 14 oz)
1/4 t.Ground Ginger
1/4 t.Sea Salt
3 T.Extra-Virgin Olive Oil
2Sweet Potatoes (around 10 oz total), peeled & cut into 1/2 in. cubes
1 Shallots, peeled and halved lengthwise (quarter if large & thin sliced)
2-1/2 C.Baby Arugula (around 2 oz)
2-1/2 C.Baby Kale (around 2 oz)
3-4 ozGirard’s Fuji Apple Cider Vinaigrette
 Salt & Pepper to taste
Serving of Girard


Preheat oven to 375 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and lightly sprinkle with salt and fresh ground pepper. Heat 2 T. olive oil in a large (12 inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.

Turn chicken, add potatoes and shallots to skillet; turn to coat in oil and pan drippings. Transfer skillet to oven. Roast chicken and vegetables, turning vegetable occasionally, until vegetables are brown and tender and chicken is cooked thoroughly (165 degrees) around 35-40 minutes. Rest chicken breast for 10 minutes. Put salad greens and tomatoes in a serving bowl while chicken rests; set aside. Transfer chicken to a cutting board and vegetables to a plate. Cut chicken into 3/4 inch cubes. Add roasted vegetables to salad greens toss with Girard's Fuji Apple Cider Vinaigrette. Plate the salad and top with the chicken cubes.

Pesto Pasta Salad w/Girard’s La Scala Vinaigrette

Pesto Pasta Salad


1 Lb.Whole Wheat Penne Pasta (cooked al dente)
6 oz.Grape Tomatoes
1 ea.Red Bell Pepper (cut 1/2" diced)
1/2 ea.Red Onion (thin sliced)
3 oz.Grated Parmesean
3/4 oz.Sliced Kalamata Olives (drained)
1/2 C.Pesto Sauce
1 tbsp.Parsley
8 oz.Girard’s La Scala Vinaigrette


Cool the pasta al dente and cool completely.  At service, place all ingredients in a large bowl and toss thoroughly with Girard's La Scala Vinaigrette and Pesto sauce.  Adjust seasoning. This salad will serve 10 people as a side dish.

Shaved Summer Squash Salad w/Girard’s La Maison Herb

Shaved Summer Squash Salad


2 ea.Zucchini
2 ea.Yellow Squash
1/2 ea.Small Red Onion (thin sliced)
1/4 C.Italian Parsley (cut chiffonade)
4 oz.Asiago Cheese (shaved strips)
1 oz.Radicchio (chiffonade)
3-4 oz.Girard’s La Maison Herb Dressing
 Sea salt & fresh ground black pepper


Using a mandolin cut the squash in paper thin slices length wise and put in a large shallow bowl.  With a vegetable peeler, shave the asiago cheese into narrow thin slices. Gently toss the squash slices with the La Maison Herb dressing adjust seasoning, salt and pepper to taste.  Transfer to a serving platter, and top with the shaved asiago cheese.

This light vegetarian salad is great for a side dish, antipasti or small plates/tapas.  Once again humble ingredients are elevated by fine asiago and a superior culinary sauce of Girard's La Maison Herb dressing.

Flatbread Recipes

Caprese Panini Flatbread Pizza w/Girard’s Greek Feta Cheese Aioli

Caprese Panini Flatbread Pizza


3 ozFresh Mozzarella (sliced)
1 ozRoasted Peppers (cut in strips)
1 eaRoma Tomato (thin sliced)
1 pcFlatbread
2 ozGirard’s Greek Feta Aioli


To assemble, spread the Girard's Greek Feta Aioli on the bottom of the Ciabatta roll top with tomatoes, peppers, arugula, basil leaves and fresh mozzarella.  Place in a preheated Panini press and cook until cheese is melted and the Ciabatta roll crispy.

This is a light lunch sandwich brought to new heights with Girard's Greek Feta Aioli.

Monte Cristo Flat Bread Pizza w/Girard’s Greek Feta Aioli

Monte Cristo Flat Bread Pizza


4 ozSmoked Ham (shaved)
4 ozSmokey Turkey (shaved)
2 ozRed Onion (shaved)
6 ozSwiss Cheese (grated/shaved)
1 pc.Flatbread
2 ozGirard’s Greek Feta Aioli


To construct, spread the Greek Feta Aioli on the flat bread topped with shaved ham, turkey, red onion, and cheese. Bake in 400 degree preheated oven for 6-8 minutes.

Flat bread pizza is wildly popular now because it is so easy to make. This is a fun version using a classic coffee shop sandwich as an inspiration.

Sandwich & Wrap Recipes

Grilled Smoke Ham w/Girard’s Sundried Tomato Aioli

Grilled Smoked Ham and Marchego Cheese


4 ozSmoked Ham (thin sliced)
2 ea.Marchego Cheese Slices
1 ea.White Bread (sliced)
2 ozGirard’s Sundried Tomato Aioli


To assemble, spread the Sundried Tomato Aioli on both halves of the bread. Lay one slice of Marchego cheese on each of the bread and  arrange the smoked ham and top with the other cheese slice. Place a preheated 325 degree grill and cook until browned and crispy with the cheese melted. Slice in half and serve with pickles and a side salad.

Classic Ruben Sandwich w/Girard’s Pourable 1000 Island Dressing

Classic Ruben Sandwich


6 ozCorned Beef (thin sliced)
2 ea.Swiss Cheese slices
1 ozSauerkraut (drained well)
2slices of rye or black bread
2 ozGirard’s Pourable 1000 Island Dressing


To assemble, top two slices of bread with Swiss Cheese slices and spread the 1000 Island dressing over the cheese and place it on a grill.  Warm the corned beef and sour kraut directly on the grill.  When the bread is nicely browned and cheese melted, top one side with the warm corned beef and the warm sour kraut on top of the other slice of bread with the cheese.  Removed from the grill, slice in half and serve with a pickle spear and side salad.

This classic sandwich has endured for decades.  The reason being it is just a perfect example of a comfort food.  This strange group of ingredients all comes together an indulgent pleasure.  This is a classic grilled lunch sandwich.


Italian Sausage Brochettes w/Plochman’s Stone Ground Mustard

Stone Ground Mustard


1 lb.Italian Sausage, spicy cut in 1" pcs.
1 ea.Red Bell Peppers, Cut in 1" pcs.
1 ea.Onion, Spanish cut in 1" pcs.
8 ea.5" bamboo skewers
6 oz.Plochman’s Stone Ground Mustard


Soak the skewers in water.  Cut all the vegetables and the Italian sausage into pieces.  To assemble; use two pieces of sausage to skewer separated by onions and peppers.  Brush the brochetttes with the Plochman's Stone Ground Mustard.  Season the brochettes with salt and pepper to taste.  Serve with additional mustard on the side.

For a full image of our Brochettes please visit our Facebook or Instagram page.

Italian Tuna Sandwich w/Plochman’s Deli Dijon Mustard

Deli Dijon Mustard


1 ea.French Baguette
6 oz.Solid white tuna
1 t.Capers
1/4 C.Scallions (fine diced)
1/4 C.Celery (fine diced)
2 oz.Roasted Pepper Strips
1 T.Chives (fine diced)
1/2 C. Girard’s Custom Mayonnaise
2 t.Plochman’s Stone Ground Mustard


Cut 12 slices of baguette on the bias 1/2" thick.  Drain the tuna, add the celery, scallions, mayonnaise and Deli Dijon mustard and mix gently.  Top each slice of bread with a 1 ounce scoop of the tuna salad.  To garnish top the tuna with roasted pepper strips and capers.  Lastly, gentle broadcast the diced chives.

For a full image of our open faced sandwiches please visit our Facebook or Instagram page.