If you can’t stand the heat, don’t turn on the oven. One way to stay cool during these dog days is to put deli meat to good use.

If you can’t stand the heat, don’t turn on the oven.

One way to stay cool during these dog days is to put deli meat to good use. One of my favorite brands is Boar’s Head. That’s because the company uses pure beef, pork and poultry without fillers, gluten, artificial colors, flavors or trans fat.

Boar’s Head roasted chicken is a particular favorite, and here is a shortcut that makes warm-weather food prep a snap: Ask the deli clerk to slice the meat to your specifications.

Have the clerk slice the chicken a half-inch thick, then take it home and cut it into strips. You can use the strips to toss on a salad, or cut them into chunks for a wrap or chicken salad.

You also can julienne the strips to make cool lettuce wraps for a quick and light lunch or dinner. Tender roast chicken is topped with a sweet and mild barbecue sauce, nestled in delicate butter lettuce leaves.  

Or you could ask the clerk to shave the meat thin, and use it to layer on soft slices of multigrain bread topped with an assortment of fresh vegetables and spices. The flavors of roasted red peppers, sun-dried tomatoes, sweet carrots, cucumbers and spices turn a simple sandwich into a gourmet entree.

Visit www.boarshead.com for more recipes and tips.

CHICKEN WRAPS WITH BBQ DRESSING

2 cups roasted chicken breast, julienned 4 large butter lettuce leaves 1 cup mixed cucumber and green onion strips 1/4 cup barbecue sauce 1 teaspoon lemon juice 1 tablespoon mayonnaise 1 teaspoon mix black and white sesame seeds, lightly toasted

Place the chicken onto the lettuce leaves and top with the cucumbers and onions. Mix the barbecue sauce with the lemon juice and mayonnaise and pour over the top. Sprinkle with the sesame seeds. Servings: 4 wraps

CHICKEN GAZPACHO SANDWICH

8 slices multigrain bread 1 1/2 cups mayonnaise 1 small cucumber, sliced into thin rounds 1 cup grated carrots 1 teaspoon dried rosemary 1 tablespoon garlic powder 1/2 cup drained roasted red peppers, cut julienne style 1/2 cup drained, sun-dried tomatoes in oil, cut julienne style 1 pound roasted chicken breast, shaved thin

Place 4 bread slices on a work surface. Spread each with a layer of mayonnaise and add enough cucumbers to form a layer. Sprinkle with carrots and a pinch of dried rosemary and garlic powder. Mix peppers with tomatoes and layer on top of carrots. Evenly divide chicken among sandwiches. Close sandwich with remaining bread slices and serve. Servings: 4.

Canton Repository