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Make something crunchy, cheesy or sweet to snack on at the end of the school day. Get the kids involved with the mixing, rolling and sprinkling while you tackle the cutting and cooking!

Grilled Cheese Waffle Sammies

Shake up your grilled cheese game! Frozen waffles add crrrunch! Spread soft butter on 1 side of 2 Compliments frozen waffles of your choice. With 1 waffle butter side down, mound on 1/2 cup (125 mL) chopped ham slices and shredded cheddar or mozzarella cheese. Sprinkle with chili powder. Place in skillet. Top with the remaining waffle, butter side up. Cover and cook over medium-low heat to melt cheese and brown bottom waffle. Holding top waffle in place (there's a lotta filling!), flip and grill other side, uncovered, until crisp and golden.

Cheese String Toasties

What's more fun than cheese strings? Cheese strings snuggled in bread wrappers! Cut crusts off a whole wheat bread slice. Roll bread flat with rolling pin. Butter one side (use lactose-free butter, if you prefer). With bread butter side down, place a lactose-free mozzarella cheese string along 1 end, trimming any cheese that sticks out over the edge. Sprinkle the cheese string with 1 heaping teaspoon finely crushed BBQ potato chips. Roll bread tightly around the cheese and chips. Make as many rolls as desired. Place rolls seam side down in non-stick skillet. Weigh down with glass baking dish. Cook over medium heat until bread is golden on bottom. Turn, weigh down rolls again and brown the other side. Serve warm. Tip: Perfect served with a mug of tomato soup!

Pumpkin Loaf Parfaits

A satisfying mid-morning break or a sweet end to lunch. Cube 1 slice pumpkin loaf; place in small food container. Drizzle with Compliments Pineapple Juice (1.65L) and top with vanilla yogurt and pecan pieces or sliced almonds. The pumpkin loaf turns meltingly soft. You'll love every spoonful!

Apple and Pear "Donuts"

Core and cut apples into "donuts". Brush with maple syrup, scatter on grated St. Abbaye Fontina Cheese. Core and cut pears into "donuts". Brush with apricot jam. Sprinkle with diced dried apricots and grated Stonetown Grand Trunk Cheese.