BETWEEN THE BREAD

BY DANS FOOD FOR THOUGHT

A COLLECTION OF
GOURMET SANDWICH RECIPES
 SANDWICHES ARE LIKE A
CANVAS OF CULINARY
CREATIVITY, WHERE BREAD IS
THE FOUNDATION, AND
FILLINGS ARE THE COLORS
THAT BLEND TOGETHER TO
CREATE A MASTERPIECE OF
DELICIOUSNESS.

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 THE CHIVITO
INGREDIENTS METHOD
4 ciabatta rolls
½ Iceberg lettuce Bring your steak out of the fridge to get to
2 tomatoes room temp
1/2 cup of chopped green pitted
olives Slice tomatoes and chop lettuce
1 cup mayo
2 tsbn Fresh lemon juice Make citrus mayo by mixing mayonnaise,
1 tbsp Lemon zest lemon zest and a pinch of salt.
8 slices of ham
8 slices of bacon Toast your ciabatta roll
Thin Fillet steak (I used porthouse
cut very thin) eye fillet or skirt Then on a pan or a flat top grlll cook your bacon
would be fine and ham until bacon is slightly crunch and ham
60g mozzarella is light brown.
To assemble, add mayo to the base then lettuce
SERVES: tomatoes then season with salt and pepper.
4
Add slices of bacon then ham and mozzarella
before placing under the grill to melt cheese.
Add thinly sliced steak then add the top of the
bun
 CHICKEN BRUSCHETTA SANDWICH
SERVES: 4
INGREDIENTS:
For the Chicken Schnitzel:
4 boneless, skinless chicken
breasts
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper, to taste
Vegetable oil, for frying
For the Bruschetta:
1 pint cherry tomatoes, diced
1/4 cup diced red onion
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
For the Pesto:
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
For the Ciabatta:
1 ciabatta loaf
2 cloves garlic, halved
2 tablespoons butter, melted
For the Melted Buffalo Mozzarella:
1 cup of buffalo mozzarella
cheese, shredded
METHOD:
To prepare the chicken schnitzel, pound the chicken breasts
to an even thickness. Place the flour in one shallow dish, the
beaten eggs in another, and the breadcrumbs in a third.
Season the flour and breadcrumbs with salt and pepper.
Dredge each chicken breast in the flour, shaking off any
excess. Dip the chicken in the beaten eggs, then coat with
the breadcrumbs, pressing to adhere.
Heat the oil in a large skillet over medium-high heat. Add the
chicken and cook until golden brown and cooked through,
about 3 minutes per side. Drain on a paper towel-lined plate.
To prepare the bruschetta, combine the cherry tomatoes, red
onion, garlic, olive oil, and balsamic vinegar in a bowl. Season
with salt and pepper, and toss to combine.
To make the pesto, combine the basil, Parmesan cheese, pine
nuts, and garlic in a food processor. Pulse until finely
chopped. With the machine running, slowly pour in the olive
oil, and continue processing until smooth. Season with salt
and pepper.
To prepare the ciabatta, cut the bread into slices. Grill or
toast the bread until golden brown. Rub the bread with the
garlic cloves and brush with melted butter.
To assemble, spread pesto on the ciabatta slices, top with
chicken schnitzel, and spoon the bruschetta mixture over the
chicken. Then, top with shredded buffalo mozzarella cheese
and melt it in the oven or in the grill till it's bubbly. Serve.
 CARNE ASADA TORTA
SERVES: 4
INGREDIENTS:
4 Soft baguette or bolilo roll
600g flank or skirt steak
1 avocado
1 bunch of coriander,cilantro
1 cup mayonnaise
80-100g cheddar
2 brown onions cut 3 cms
thick
2 jalapenos
Steak Marinade
Juice from one orange juice
Juice from 1 lime
2 tbspn olive oil
5 garlic cloves chopped
1/4 tspn cayenne pepper
2 tsp oregano
1 tsp ground pepper
1 tsp chilli powder
1 tsp salt
METHOD:
In a shallow dish add steak along with marinade
ingredients mix well then place in the fridge for 2
hours.
After steak has marinated begin making avocado
mayo.
In a blender add avocado cilantro and mayonnaise
mix then set aside.
On a flat top grill or pan add some oil and place your
onions down and cook for 10 minutes until brown
add your jalapenos and cook for a further 3 minutes.
Toast your roll on the same grill then set aside.
Cook the steak making sure not to over cook about
3-4 minutes per side you want a nice medium rare on
this one. Making sure to get some marinade over the
meat whilst cooking.
To assemble add a nice layer of avo mayo onto your
base then add onions and jalapenos then steak top
with cheese then grill. Spread some avo mayo on the
top side of the bun before adding on top.
 KOREAN INSPIRED SANDWICH
SERVES: 4 METHOD
Combine chicken thighs with marinade ingredients in a bowl,
INGREDIENTS mix thoroughly and refrigerate to marinate for at least 2
hours or overnight.
125 gm potato starch
150 gm kimchi (see Before cooking, stir in potato starch to form a batter.
note), coarsely
chopped Slice cucumber into 3mm-thick rounds, sprinkle with salt, set
2 spring onions, aside for 25 minutes, then squeeze out excess moisture, rinse,
thinly sliced and pat dry.
4 soft burger buns
Vegetable oil for Add pickled ingredients to cucumbers mix then set aside for
frying 20-30 minutes
Chicken Marinade Mix mayonnaise and gochujang to make the gochujang mayo.
4 chicken thighs
1 tbsp salt Heat oil to 160C, carefully add chicken thighs in batches, and
1 tbsp caster sugar fry until cooked (6-9 minutes).
100 ml Chinese rice
wine Drain chicken on paper towels and season to taste.
2 tbsp sesame oil Steam burger buns or toast under a grill.
Pickled Cucumbers To assemble, spread mayo on each bun base, top with a
1 lebanese cucumber chicken fillet, kimchi, pickled cucumber, and spring onion.
2 tspn sugar
¼ cup rice vinegar Spoon more mayo on the bun top, place on top and serve.
 VODKA PARM SANDWICH
SERVES: 4 METHOD:

INGREDIENTS: Preheat your oven to 350°F (180°C).

2 large chicken In a saucepan over medium heat, add the diced onions,
breasts minced garlic, and chopped basil with some olive oil. Cook
4 ciabatta rolls until the onions are translucent and the garlic is fragrant,
1 can (14 oz) of diced stirring frequently, for about 2-3 minutes.
tomatoes
1 cup of grated
mozzarella cheese Add the vodka to the saucepan and cook until the alcohol
1/2 cup of vodka has evaporated, stirring occasionally, for about 2-3
1/2 cup of heavy minutes. Add the canned diced tomatoes to the saucepan
cream and stir until well combined. Cook until the sauce has
1/2 onion, diced 3 thickened, stirring frequently, for about 10 minutes.
garlic cloves, minced
1/4 cup of chopped Remove the saucepan from heat and let it cool slightly.
basil Transfer the sauce to a blender and blend until smooth.
Salt and pepper to
taste Cut the top off a head of garlic to expose the cloves.
1 cup of flour Drizzle with olive oil and wrap in foil. Roast in the oven for
2 eggs, beaten 40-45 minutes, or until the garlic is soft and fragrant.
2 cups of bread
crumbs
Olive oil for frying In a small bowl, mix together softened butter and roasted
1 bulb of garlic garlic until well combined.
100g unsalted butter
Continued..
 VODKA PARM SANDWICH
METHOD CONTINUED:

Heat the olive oil in a frying pan over medium-high heat. Set up three shallow bowls:
one with flour, one with beaten eggs, and one with bread crumbs.
Dip each schnitzel in the flour, then the beaten eggs, and then the bread crumbs,
making sure to coat evenly.
Fry the schnitzels in the hot oil until golden brown, about 3-4 minutes per side.
Remove from heat and set aside.

Cut the ciabatta rolls in half and spread the garlic butter on the bottom half of each
roll. Place a schnitzel on top of the garlic butter on each roll, and top with some of
the blended sauce and grated mozzarella cheese.

Place the sandwiches on a baking sheet and bake in the oven for 5-7 minutes, or
until the cheese is melted and bubbly. Serve hot and enjoy!
 BEEF CHEEK AND BACOM JAM
SERVES: 4
INGREDIENTS
1 pound beef cheek, trimmed
and seasoned with BBQ rub
1/2 cup water
4 hamburger buns
4 slices of cheddar cheese
Pickles
Spicy Aioli Ingredients:
1/2 cup mayonnaise
1-2 tablespoons Sriracha hot
sauce
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Bacon Jam Ingredients:
1 pound bacon, chopped
2 onions, chopped
4 garlic cloves, minced
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup brewed coffee
1/4 teaspoon black pepper
METHOD
Preheat your oven to 325°F (160°C).
Place the seasoned beef cheek in an oven tray lined with
parchment paper, and add 1/2 cup of water to the bottom
of the tray.
Cover the tray with aluminum foil and roast the beef cheek
in the oven for 3-4 hours, or until the meat is tender and
can be cut into a piece that fits the bun.
Cut the beef cheek into four equal pieces, and set them
aside.
Preheat a grill or skillet over medium-high heat.
Place the beef cheek pieces on the grill or skillet, and cook
for 3-4 minutes on each side, or until they are heated
through and crispy on the outside.
Add a slice of cheddar cheese to each piece of beef cheek,
and let it melt for 1-2 minutes.
Toast the hamburger buns on the grill or in the oven.
Assemble the burgers by placing a piece of beef cheek on
each bun, and adding bacon jam, pickles, and spicy aioli.
 BEEF CHEEK AND BACOM JAM
METHOD CONTINUED

Spicy Aioli Instructions:

In a small bowl, whisk together the mayonnaise, Sriracha hot sauce, lemon juice, and minced garlic until
well combined.

Season with salt and pepper to taste.

Cover and refrigerate until ready to use.
Bacon Jam Instructions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a
slotted spoon and set it aside on a paper towel-lined plate to drain.

Add the chopped onions to the bacon grease and cook over medium heat until they are caramelized and
softened, about 10-15 minutes.

Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Add the cooked bacon back into the skillet with the onions and garlic.
Add the brown sugar, apple cider vinegar, maple syrup, brewed coffee, and black pepper to the skillet.
Stir everything together and let it simmer over medium-low heat for 45-60 minutes, stirring occasionally,
until the mixture has thickened and become jam-like.
Remove the bacon jam from the heat and let it cool slightly.
Transfer the bacon jam to a food processor or blender and pulse until it's smooth, or leave it chunky if
you prefer.
Let the bacon jam cool completely before using it in your burger.
 CHOPPED CHEESE SANDWICH
SERVES: 4 METHOD

INGREDIENTS In a large skillet, heat the vegetable oil over medium-

high heat.
1 lb ground beef
1 tablespoon vegetable Add the ground beef to the skillet and cook, breaking it
oil up into small pieces with a spatula, until browned and
1/2 cup chopped white cooked through, about 8-10 minutes.
onion
1/2 cup chopped green Add the chopped onions and green bell peppers to the
bell pepper skillet and continue to cook until the vegetables are
1/2 teaspoon garlic tender, about 5 minutes.
powder
1/2 teaspoon paprika Add the garlic powder, paprika, dried oregano, salt, and
1/2 teaspoon dried black pepper to the skillet and stir to combine.
oregano
Salt and black pepper
to taste Place a slice of American cheese over each portion of the
4 slices of American beef mixture and let it melt.
cheese
4 sub rolls, split Meanwhile, toast the sub rolls under a broiler or on a
Mayonnaise, to taste griddle until lightly browned.
Ketchup, to taste
chopped lettuce and Spread mayonnaise and ketchup onto the toasted rolls,
sliced tomatoes to taste.
Using a spatula, transfer the beef mixture with melted
cheese to the toasted rolls.
If desired, top with chopped lettuce and sliced tomatoes.
Serve hot and enjoy your chopped cheese sandwich!
 BULGOLGI BEEF SANDWICH
SERVES: 4 METHOD

INGREDIENTS Thinly slice the strip steak into ¼” slices.

600g Make the kimchi mayo by adding the mayo, kimchi and
Porterhouse/Sirloin gochujang to a blender. Blend on low until just small chunks of
Steak kimchi are left.
1 tbsp Cooking Oil Add oil to a large skillet and heat over medium high heat.
1 Baguette
1 Cucumber Add the meat to the pan and sauté until fully cooked.
1 Carrot, shredded
¼ cup Kimchi Strain off any liquid and then return to the heat. Add Black
1 cup Mayonnaise Belt and lower heat to low.
1 tsp Gochujang
1 Head Romaine Cook for 5 minutes.
Lettuce
2 tsp toasted Cut the baguette into sandwich sized pieces, then slice
Sesame Seeds lengthwise.
Cut the cucumbers lengthwise and use a spoon to remove the
seeds. Then, cut the cucumber into sticks.
Toast the bread and then build the sandwiches.
Start with the kimchi mayo on the bottom piece of bread
followed by the lettuce, cucumber, carrots, meat and finally
topped with the bulgogi beef.
Garnish with a sprinkle of toasted sesame seeds. Enjoy!
SERVES: 4
BACON JAMWICH
METHOD
INGREDIENTS
In a large skillet, cook the chopped bacon over medium heat until crispy.
8 slices of your Remove the bacon with a slotted spoon and set it aside on a paper towel-
favorite bread lined plate to drain.
8 slices of cheddar
cheese Add the chopped onions to the bacon grease and cook over medium heat
1/2 cup of bacon until they are caramelized and softened, about 10-15 minutes.
jam (see recipe
below) Add the minced garlic to the skillet and cook for an additional 1-2 minutes,
2 tablespoons of until fragrant.
butter
Bacon Jam Add the cooked bacon back into the skillet with the onions and garlic.
Ingredients:
1 pound bacon, Add the brown sugar, apple cider vinegar, maple syrup, brewed coffee, and
chopped black pepper to the skillet.
2 onions, chopped
4 garlic cloves, Stir everything together and let it simmer over medium-low heat for 45-60
minced minutes, stirring occasionally, until the mixture has thickened and become
1/2 cup brown sugar jam-like.
1/4 cup apple cider
vinegar Remove the bacon jam from the heat and let it cool slightly.
1/4 cup maple syrup
1/4 cup brewed Transfer the bacon jam to a food processor or blender and pulse until it's
coffee smooth, or leave it chunky if you prefer.
1/4 teaspoon black
pepper Let the bacon jam cool completely before using it in your grilled cheese
recipe.
JAMWICH ASSEMBLY

Spread a generous amount of bacon jam on four slices of bread. Add two slices of cheddar cheese on top of the
bacon jam.
Top each sandwich with another slice of bread.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter to the skillet and let it melt.
Place two sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4
minutes.
Flip the sandwiches over and cook until the other side is golden brown and the cheese is melted, another 3-4
minutes.
Repeat with the remaining sandwiches, adding more butter as needed.
 STEAK METHOD
Preheat a grill or grill pan to medium-high heat.
SANDWICH Brush the flank steak with olive oil and season with salt and
pepper.
SERVES: 1
Grill the steak for 3-4 minutes per side, or until it reaches
INGREDIENTS your desired level of doneness.
1 ciabatta roll, sliced
in half lengthwise Let the steak rest for 5-10 minutes before slicing it thinly
200g flank steak against the grain.
2 tablespoons olive
oil In a small bowl, mix together the mayonnaise and
Salt and pepper, to Worcestershire sauce to make the spread for the sandwich.
taste
1/4 cup mayonnaise To assemble the sandwich, spread the mayo mixture on both
1 teaspoon halves of the ciabatta roll.
Worcestershire sauce
1 cup rocket Top the bottom half of the roll with the sliced steak, rocket,
(arugula) mushrooms, and red onion.
1/2 cup sliced
mushrooms
1/2 red onion, thinly Place the top half of the roll on the sandwich and press
sliced down lightly. Serve immediately and enjoy!
 SOUTHERN FRIED CHICKEN SANDWICH
SERVES: 4
INGREDIENTS
4 boneless, skinless chicken
thighs
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
4 brioche buns
8 slices bacon
4 tablespoons mayonnaise
1 tablespoon hot sauce
1 tablespoon vinegar
1/4 cup maple syrup
1 tablespoon water
1 tablespoon wholegrain mustard
4 lettuce leaves
8 dill pickles, sliced
METHOD
Preheat the oven to 400°F (200°C).
Place the chicken thighs in a bowl and cover with buttermilk. Cover
the bowl with plastic wrap and refrigerate for at least 1 hour, or
overnight.
In a shallow dish, combine the flour, paprika, garlic powder, cayenne
pepper, salt, and black pepper.
Heat about 1 inch of vegetable oil in a large skillet over medium-high
heat.
Remove the chicken from the buttermilk and let any excess
buttermilk drip off. Dredge each chicken thigh in the seasoned flour
mixture, shaking off any excess.
Carefully place the chicken thighs in the hot oil and fry for about 5-7
minutes per side, or until golden brown and cooked through. Transfer
the chicken to a paper towel-lined plate to drain any excess oil.

In a small saucepan, heat the maple syrup, water, and wholegrain mustard until well combined. Brush the
mixture over the bacon and place on a tray.

Bake in the preheated oven for 10-12 minutes, or until crispy and caramelized.Making sure to brush
more maple syrup halfway through.In a small bowl, mix together the mayonnaise, hot sauce, and vinegar
to make a spicy mayo.

Toast the brioche buns in the oven or on a griddle until lightly browned.

Spread a tablespoon of spicy mayo on the bottom half of each bun. Top with a lettuce leaf and a fried
chicken thigh. Add sliced dill pickles on top of the chicken thigh. Top with two slices of crispy maple
bacon and any of the crystalized maple syrup that has developed on the tray.

Cover with the top half of the bun and serve your delicious Southern Fried Chicken Burger with Maple
Bacon, Dill Pickles, and Iceberg Lettuce hot. Enjoy!
 BARBACOA GRILLED CHEESE
INGREDIENTS SERVES: 4 (you'll have left over beef)

8 Sourdough slices
1/2 cup of homemade beef
barbacoa (recipe below)
2 slices of Monterey jack
cheese
2-3 slices of avocado
1-2 tbsp of butter
For the Homemade Beef
Barbacoa:
2 lbs (1kg)beef chuck roast
1 onion, chopped
4 garlic cloves, minced
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup beef broth
2 chipotle peppers in adobo
sauce, minced
1 tbsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
METHOD
Preheat your oven to 325°F (160°C).
Trim any excess fat from the beef chuck roast and cut it into
large chunks.
In a blender or food processor, blend together the chopped
onion, minced garlic, apple cider vinegar, lime juice, beef broth,
chipotle peppers, cumin, oregano, smoked paprika, salt, and
black pepper until smooth.
Place the beef chuck roast into a large dutch oven or oven-safe
pot and pour the onion mixture over the beef.
Cover the pot with a lid and roast in the oven for 3-4 hours, or
until the beef is fork-tender and easily shreds with a fork.
Remove the beef from the pot and shred with two forks.
To make the grilled cheese sandwich, heat a skillet over medium-
high heat.

Butter one side of each slice of sourdough bread.

Place one slice of bread, buttered side down, into the skillet.
Top with one slice of cheese, half of the shredded beef, avocado slices, and another slice of cheese.
Top with the second slice of bread, buttered side facing up.

Cook until the bottom bread is golden brown and the cheese has started to melt.
Flip the sandwich and cook until the second slice of bread is golden brown and the cheese is fully melted.
Serve hot and enjoy!
 CAPRESE SANDWICH
SERVES: 4
INGREDIENTS
4 panini bread rolls
8 slices of salami
8 slices of prosciutto
1 cup cherry tomatoes, halved
1 bulb of garlic, cloves
separated and peeled
2 tablespoons olive oil
8 slices of fresh mozzarella
cheese
Fresh thyme leaves, for
garnish
Homemade Pesto:
2 cups fresh basil leaves
1/2 cup pine nuts
2 garlic cloves
1/2 cup grated parmesan
cheese
1/2 cup olive oil
METHOD
Preheat the oven to 400°F(200c).
In a baking dish, toss the cherry tomatoes, garlic cloves, olive oil, and a few
sprigs of fresh thyme until evenly coated.
Roast the cherry tomatoes and garlic for 20-25 minutes, or until the garlic is
soft and the cherry tomatoes are slightly caramelized.
While the garlic and tomatoes are roasting, make the pesto. Combine the
fresh basil leaves, pine nuts, garlic cloves, and grated parmesan cheese in a
food processor or blender. Pulse until finely chopped.
With the motor running, slowly drizzle in the olive oil until the mixture is
smooth and well combined. Set the pesto aside.
Slice the panini bread rolls in half and spread a layer of the roasted garlic on
the bottom half of each bread.
Layer the salami, prosciutto, and cherry tomatoes on top of the roasted
garlic. Top with two slices of fresh mozzarella cheese and a few sprigs of
fresh thyme.
Spread a generous amount of pesto on the top half of the bread and close
the sandwich.
Lightly brush the outside of the bread with olive oil.
Heat a panini press or a large skillet over medium heat. Place the
sandwiches on the panini press or in the skillet and cook until the bread is
crispy and the cheese is melted, about 3-4 minutes per side.
Remove from the heat and serve your delicious Caprese Panini Sandwiches
hot. Enjoy!
STEAK AND CHIMICHURRI SANDWICH
Ingredients: SERVES: 4
600g flank steak
Salt and pepper
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
1/4 teaspoon cracked black pepper
4 ciabatta rolls
4 cups rocket leaves

METHOD:
Season the steak generously with salt and pepper.
Heat a skillet or grill pan over high heat. Once hot, add the olive oil and steak. Cook for about 3-4
minutes per side for medium-rare or until desired doneness is reached.
Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.
To make the chimichurri, in a small bowl, combine the garlic, parsley, oregano, red wine vinegar,
olive oil, and Cracked black pepper. Season with salt
Cut the ciabatta rolls in half and toast them.
Assemble the sandwiches by spreading some chimichurri on the bottom half of the roll, layering
the steak on top, drizzling more of the chimichurri overe the steak and then topping with the
rocket leaves.
Close the sandwich and enjoy warm.
*You can also toast the sandwich in a pan or griddle before serve.
INGREDIENTS:
4 sub rolls
MEATBALL SUB
1 pound ground beef SERVES: 4
1/2 cup breadcrumbs
1/4 cup milk Tomato Sauce:
1/4 cup grated parmesan cheese 2 tablespoons olive oil
1 egg 1 small onion, finely chopped
1 teaspoon salt 3 garlic cloves, minced
1/2 teaspoon black pepper 1 can (28 ounces)830ml crushed tomatoes
2 cups homemade marinara sauce (see recipe below) 1 teaspoon salt
2 cups fresh basil leaves 1/2 teaspoon black pepper
1/2 cup pine nuts 1 teaspoon dried oregano
2 garlic cloves 1 teaspoon dried basil
1/2 cup grated parmesan cheese Pesto:
1/2 cup olive oil 2 cups fresh basil leaves
1 cup shredded mozzarella cheese 1/2 cup pine nuts
2 garlic cloves
METHOD: 1/2 cup grated parmesan cheese
1/2 cup olive oil
Preheat the oven to 375°F(190C)
To make the marinara sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic
and cook until softened, about 5 minutes.
Add the crushed tomatoes, salt, black pepper, oregano, and basil to the saucepan. Bring the mixture to a
simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened. Set aside.
To make the pesto, combine the fresh basil leaves, pine nuts, garlic cloves, and grated parmesan cheese
in a food processor or blender. Pulse until finely chopped.
With the motor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
Set the pesto aside.
In a large bowl, mix together the ground beef, breadcrumbs, milk, 1/4 cup grated parmesan cheese, egg,
salt, and black pepper until well combined.
Roll the mixture into 12 meatballs, about 1-1/2 inches in diameter.
Heat a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7
minutes. Remove from the skillet and set aside.
Slice the sub rolls in half lengthwise and spread a generous amount of pesto on both sides of the bread.
Place 3 meatballs on each roll and top with marinara sauce and shredded mozzarella cheese.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from
the oven and serve your delicious meatball and pesto sub with mozzarella!
 SMASH BURGER
SERVES: 4-6
INGREDIENTS:
1kh ground beef (80/20 lean-to-
fat ratio)
Salt and pepper
4-6 brioche buns
4-6 leaves of lettuce
4-6 slices of tomato
4-6 slices of onion
4-6 slices of cheese (optional)
For the Tomato Dijon Mayo:
1/4 cup mayonnaise
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon garlic powder
Salt and pepper to taste
METHOD:
Preheat a griddle or a large skillet over high heat.
Divide the ground beef into 4-6 portions and shape each
portion into a patty about 1/2 inch thick.
Season both sides of the patties with salt and pepper.
To make the Tomato Dijon Mayo, mix the mayonnaise,
tomato paste, Dijon mustard, sugar, garlic powder, salt
and pepper in a small bowl.
Place olive oil onto pan place the patties on the griddle
or skillet and press down with a spatula to create a nice
crust.
Cook for 2-3 minutes per side or until desired doneness
is reached.
Place the cooked patties on the buns and top with
lettuce, tomato, onion, and cheese (if using).
Spread the Tomato Dijon Mayo on the top bun and
serve immediately.
Enjoy!
 CRISPY FISH & CHIP SANDWICH
INGREDIENTS:
¾ cup mayonnaise
⅓ cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground
black pepper
2 tsp. fresh lemon juice,
plus wedges for serving
1 Tbsp. kosher salt,
divided
2 large eggs, lightly
beaten
1½ cups panko
(Japanese breadcrumbs)
½ cup all-purpose flour
4 white fish fillets of
choice I used kingfish
cod would be fine.
⅔ cup vegetable oil
3 cups shredded iceberg
lettuce
8 slices thick sliced bread
For homemade thin
potato chips:
2 large russet potatoes,
peeled and sliced thinly
using a mandoline
2 cups vegetable oil
Salt to taste
Pickled Cucumbers and Red
Onions:
1 small red onion, thinly
sliced into rounds
2 medium cucumbers,
thinly sliced
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
1/2 teaspoon black
pepper
METHOD: SERVES: 4
In a medium-sized bowl, combine the sliced red onions and cucumbers.
In a small saucepan, heat the white vinegar, water, sugar, salt, and black
pepper over medium heat until the sugar and salt dissolve completely.
Pour the hot pickling liquid over the cucumbers and onions in the bowl.
Stir to combine and let the mixture cool to room temperature.
Once cooled, transfer the pickled cucumbers and onions to a sterilized
glass jar and store in the refrigerator for at least 30 minutes or up to a
week before using.
Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and ½ tsp. salt
in another small bowl. Add a tablespoon of hot sauce and a tablespoon of
vinegar to the mayo mixture.
To make homemade potato chips, heat oil in a deep fryer or heavy pot to
325°F. Fry potato slices in batches until lightly golden, about 1-2 minutes.
Remove with a slotted spoon and drain on paper towels. Increase oil
temperature to 375°F and fry the potato slices again until crispy and
golden brown, about 2-3 minutes. Remove and sprinkle with salt to taste.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season
each fish fillet with ½ tsp. salt. Working one at a time, dredge fish in flour,
shaking off excess. Coat evenly with egg, allowing excess to drip back into
bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
Heat oil in a large skillet over medium. Cook fish until breading is golden
brown and cooked through, 2–3 minutes per side. Transfer fish to a paper
towel-lined plate. Season fillets with ½ tsp. salt total.
Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of
bread. Pile each bottom slice with ¾ cup lettuce, 1 fish fillet, a small
handful of potato chips, and pickled cucumber and red onions. Close
sandwich with second slice of bread, mayo side down, and push down
lightly to crush potato chips. Transfer to a platter. Repeat with remaining
sandwiches. Serve with lemon wedges and more potato chips alongside.
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