Green Slice Plant-Based Recipes

Layer Applewood Smoked deli slices and plant-based cheese in between the bread. Heat in a panini press until the bread is golden and the cheese is melted.

Spread the cream cheese on one bread slice, add on sliced cucumbers and Applewood Smoked deli slices. Top with the other bread slice and slice in half.

Place Applewood Smoked deli slices and lettuce or spinach on top of the pancake. Roll up the pancake, add toothpicks to hold everything in place, and cut into pieces.

Preheat oven to 350 F. Roll out the crescent roll dough and pinch all seams. Layer plant-based cheese and Applewood Smoked or Veggeroni deli slices on top. Roll dough into a log, pinch the ends, and brush with olive oil. Bake at 350 F for 15 minutes until golden brown. Top with herbs.

Preheat oven to 350 F. Roll out the crescent roll dough and pinch all seams. Layer plant-based cheese and Veggeroni deli slices on top. Roll dough into a log, pinch the ends, and brush with olive oil. Bake at 350 F for 15 minutes until golden brown. Top with herbs.

Place the lettuce and cheese across the wrap leaving about an inch around the perimeter of the wrap uncovered. Add on folded deli slices and onions. Drizzle mayo over the onions, roll the wrap, tucking the 1 inch of perimeter you left under itself as you go, cut in half, and serve. 

Take a slice of bread, add a variety of Green Slice cold cuts and your favorite toppings.

Make your own hummus and make pile high plant-based sandwiches!

Create delicious boards and have your guests make their own vegan sandwich!

Trim the Brussels sprouts, chop them in halves, and toss with olive oil, salt, and pepper on a parchment-lined baking sheet. Bake in the oven at 425˚F for 20 minutes. 

Stack the Applewood Smoked deli slices on top of each other and cut into squares. Toss on top of the Brussels sprouts and bake for another 10-15 minutes until the veggies are tender and golden brown around the edges. 

Cook the quinoa and let it cool down. Stack Applewood Smoked deli slices on top of each other, cut into small squares and add to the quinoa bowl. Top off with cilantro and hot sauce.

Wrap Veggeroni deli slices around the pretzel sticks and serve with sliced cucumbers, tomatoes and bell peppers.