10 Turkey Deli Meat Recipes for a Quick Homemade Lunch & Dinner (2024)

FAQs

How many sandwiches can you make with 1 pound of deli meat? ›

Here's a good rule of thumb: 1 pound of deli meat, sliced sandwich style, makes about 5 – 6 sandwiches. Cheese slices should be ordered thinner than deli meat, so you'll have more cheese slices to layer on. Order away!

Best: Low-Sodium Turkey Breast

Any way you slice it, this deli meat is a smart choice. Layer three slices on a sandwich, and you'll get 18 grams of protein for fewer than 100 calories. Just check that you go with the low-sodium version. Deli meats are often loaded with the salty stuff.

Although deli meat is already cooked, Listeria can get onto the meat and even grow in the refrigerator. To ensure a safer product, heat deli meats in the microwave until steaming. Before eating, you can chill them in a clean container in the refrigerator. Keep deli meat in the fridge (40 degrees or below).

Favorite Meats

Choices abound when it comes to which meat you should pile up on your sandwich, but what are the most popular cold cuts? Turkey, ham, bologna, salami, and corned beef, not to mention all of the many different flavors and variations of these meats.

Head to the deli counter

Deli-sliced meat will be the healthiest option because of the low ingredient list – take this Boar's Head Premium Lower Sodium turkey, for example, which contains only “Turkey breast, water, less than 1.5% of salt, sugar, sodium phosphate.”

1. Pastrami, The Flavor Powerhouse. This irresistible, oh-so-tender meat instantly elevates any sandwich to gourmet levels. The delicately seasoned Pastrami slices are like a party in your mouth with their smoky, peppery, and slightly tangy notes.

Gunthorp Family Farms' Pasture-Raised Turkey is the perfect centerpiece for your Thanksgiving feast, offering exceptional quality and ethical sourcing. Delivered frozen in an insulated box with dry ice, it arrives within 24-48 hours of ordering fully frozen.

Among the top roasted choices, Kirkland Signature (Costco) and Oscar Mayer Carving Board are thick, flavorful whole-meat slices. Kirkland Signature comes in three 14-ounce packages, so if you choose it, plan to feed a crew. (The package recommends eating it within seven days of opening it.)

The general rule of thumb is to purchase two to three ounces of deli meat for each sandwich you will make. Yes, it is that simple. Another rule of thumb is to order more than that by the sandwich or per person for the meal. It's never a bad day when you have too much deli meat.

To give you a reference point, 1 pound of meat will make 5-6 sandwiches and 1 pound of cheese will make 10-11 sandwiches. So if you want to make a week's worth (7 days) of sandwiches for a family of four (let's assume 2 adults and 2 children), you'll want to get 6 pounds of meat and 2 ½ pounds of cheese.

How many people will 2 pounds of deli meat feed? ›

The FDA defines 2 ounces as a serving size in regards to deli meat. That being said, one pound of product would equal 8 servings per pound.

Making homemade turkey deli ham, lunch meat, cold cut or boloney as it's also known, is a very simple process that requires few ingredients and little skill. Using this delicious homemade lunch meat to make beautiful sandwiches with sourdough bread or Borodinsky bread is a treat all on its own.

Making your own lunch meat can actually save you money compared to buying pre-packaged lunch meat. Especially if you purchase meat in bulk or when it's on sale. Plus, when you make your own lunch meat, you have complete control over the ingredients you use, which can also be more cost-effective.

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.

If you have the time, energy and inclination, the best possible option is DIYing your sandwich meats. “You can buy a roast, ham or chicken breast and cook it yourself, then slice it off into lunch meat size portions,” Zumpano suggests. “This helps to ensure you know what's in the meat you're eating.”