STACKED

BY DAN'S FOOD FOR THOUGHT

A COLLECTION OF
GOURMET SANDWICH RECIPES
 "A SANDWICH IS
A WORK OF ART,
AND IT
DESERVES TO BE
TREATED AS
SUCH."
- JACQUES PÉPIN

FOLLOW DAN ON ALL SOCIAL PLATFORMS

@DANSFOODFORTHOUGHT @DANS_FOODFORTHOUGHT @DANSFOODFORTHOUGHT

 FRENCH DIP SANDWICH
SERVES: 3 METHOD:
Heat a large skillet or Dutch oven over medium-high heat. Add a
INGREDIENTS: tablespoon of beef fat or oil to the skillet.

1/2kg Chuck Steak Pat the Chuck Steak dry with paper towels and season it with salt and
4 cups of high quality beef pepper.
stock
1 large brown onions thinly Once the skillet is hot, carefully add the Chuck Steak to the skillet and
sear it for about 2-3 minutes per side or until browned on all sides.
sliced
Beef fat Remove the Chuck Steak from the skillet and transfer it to the crockpot.
1 sprig fresh Rosemary To the crockpot, add the sliced onion, beef stock, Worcestershire sauce,
1 sprig fresh Thyme herbs, and garlic. Mix everything together.
3 Garlic Cloves
1 tbspn Worcestershire Cook on low for 3-4 hours or until the Chuck Steak is tender and easily
Sauce shreds.
Salt & Pepper Once the meat is cooked, remove it from the crockpot and let it rest for 5-
10 minutes.
Horseradish Aioli
1/2 cup Mayo For the Caramelised Onions, in a separate skillet over medium heat, add
1 tbsp Horseradish the sliced onions and sprinkle with salt. Cook until the onions are soft and
Pinch Salt & Pepper caramelised, about 20-30 minutes. Add a dash of Worcestershire sauce and
Juice from half a lemon stir to combine.
Worcestershire Sauce For the Horseradish Aioli, mix together the mayo, horseradish, salt,
pepper, lemon juice, and Worcestershire sauce in a small bowl.
Caramelised Onions
2 large brown Onions To assemble the sandwiches, slice the baguette and add a layer of aioli to
Salt bottom slice. Add a layer of shredded meat then top with cheese.
Dash of Worcestershire
Sauce Broil the sandwiches in the oven until the cheese is melted and bubbly,
Tbspn of oil or butter about 3-5 minutes. and top with caramelised onions. Top with the
Horseradish Aioli and sprinkle some parsley (optional) then place the other
Sandwich half of the baguette on.
Baguette
Swiss Cheese Using a sieve drain the au jus (the cooking liquid from the crockpot) to a
Chopped Parsley (optional) small bowl or pitcher.
Serve hot with the au jus on the side for dipping.
ULTIMATE BREAKFAST SANDWICH
SERVES: 2 METHOD:
In a bowl with water combine the grated potatoes mixing to remove
INGREDIENTS: the starch.Then place onto a paper towel ands drain the water.
2 medium-sized In a clean bowl add rinsed grated potatoes with melted butter and
potatoes, peeled and salt and pepper to taste.
grated
Heat a non-stick pan over medium heat and add a tablespoon of
2 tbsp melted butter butter. Once the butter is melted, add the grated potatoes and press
Salt and pepper down with a spatula to form a rosti. Cook for 5-6 minutes on each
1 onion, sliced side, until crispy and golden brown. Set aside.
1 tsp brown sugar
1 avocado, sliced In the same pan, cook the sliced onion over medium-low heat until
caramelized, about 10-12 minutes. Add the brown sugar and
2 brioche buns continue to cook for another minute until the sugar is dissolved and
1/2 cup monterarry jack the onions are sticky. Set aside.
or havarti cheese,
grated In a non-stick pan, heat it over medium heat, add grated monterarry
jack cheese, and let it cook until it's melted and crispy. Set aside.
2 eggs
2 tbsp mayonnaise In the same pan, fry the eggs over easy to your liking.
1 tsp Worcestershire In a small bowl, mix the mayonnaise and Worcestershire sauce.
sauce
2 tbsp butter Toast the slices of bread or brioche buns.
1 avocado To assemble the sandwich, spread the mayo mixture on one slice of
bread or bottom bun, followed by the potato rosti, avocado slices,
caramelized onions, fried egg, and crispy cheese. Top with the other
bun.
 CUBAN SANDWICH
SERVES: 4 (with left over pork) METHOD:
INGREDIENTS: Prepare the mojo marinade. In a blender, add the shallots, garlic cloves, orange
zest, lime zest, oregano leaves, mint leaves, fresh ground cumin, olive oil,
1.8kg pork shoulder bone in kosher salt, lime juice, and orange juice. Blend together at high speed until
6 garlic cloves smooth
1 cup orange juice
1 cup lime juice In a zip lock bag, place the pork shoulder and pour in mojo marinade to cover
the meat. Seal the bag and marinate it in the refrigerator overnight.
2 tbsp orange zest Remove the pork from the Marinade and leave on counter for 1 hour (bring to
2 tbsp lime zest room temp)
1/3 cup olive oil
1 shallot Place it into a dutch oven pot then pour in all of the marinade. The marinade
1 tbspn oregano should come about halfway up the pot, if not, add a little bit of chicken stock or
water.
1 tbsp cumin
Salt Preheat oven to 220°C/425°F (200°C fan).
Roast, uncovered, for 30 minutes. Baste with pan juices.
4 Cubano bread or soft Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours,
baguette basting every half hour.
Ghee (clarified butter) Remove from the Dutch oven and place onto a cutting board to cool.
8 slices of ham Take all the remaining caramelized mojo juice at the bottom of the Dutch oven
2 tbsp Yellow mustard (doing your best to leave the fat in the pot), and place it into a small bowl.
3 tbsp Mayonnaise
6-8 slices of Swiss cheese In a large bowl using two forks, shred the meat before adding in the leftover
3-4 Dill pickles caramelized mojo sauce season if needed.

To make the sandwich, start by buttering the inside of each slice of bread with ghee or butter and toasting them on a
cold pan over medium heat. In a separate pan, sear a few slices of ham until both sides are browned, and set it aside to
keep warm. Slice a whole pickle lengthwise.

In a bowl add mayo and yellow mustard and mix.

Once the bread is toasted, generously coat the inside of each slice with mustard/mayo. On the bottom slice, arrange the
sliced pickles to cover, followed by a layer of the seared ham. Add a layer of roasted pork shoulder and top with a
generous amount of Swiss cheese. Torch the cheese to get it melting, if desired. Place the top of the bread over the
cheese.

Preheat a heavy cast-iron pan which will be used to flatten the toasting sandwich. Generously coat the top and bottom of
the bread with ghee. Place the sandwich into a cold pan over medium heat, and place the preheated heavy cast-iron pan
on top to press into the bread. Toast the sandwich until the bottom is golden, flip it, and place the cast-iron skillet back
on and repeat the process. You can also use a panini press for this step.

Remove the sandwich from the pan, cut it into two diagonal slices. Enjoy
 THAI STYLE SLIDERS
SERVES: 4 METHOD:
INGREDIENTS: In a large mixing bowl, combine ground
chicken, green onions, cilantro, mint,
1 lb (500g) chicken mince fish sauce, soy sauce, garlic, ginger,
1/4 cup green onions, thinly sliced brown sugar, and vegetable oil. Mix well
2 tbsp fresh cilantro, finely to combine.
chopped
1 tbsp fresh mint, finely chopped Divide the mixture into 12 portions and
1 tbsp fish sauce shape each into a small patty that fits
1 tbsp soy sauce the size of your slider buns.
2 cloves garlic, minced
1 tbsp fresh ginger, grated Heat a non-stick pan over medium-high
1 tbsp brown sugar heat. Add the patties and cook for 2-3
1 tbsp vegetable oil minutes per side, until browned and
12 mini slider buns cooked through.
For the Thai-style mayo: While the patties are cooking, make the
1/2 cup mayonnaise Thai-style mayo. In a small mixing bowl,
2 tbsp sweet chili sauce combine the mayonnaise, sweet chili
1 tbsp lime juice sauce, lime juice, fish sauce, and garlic
1 tsp fish sauce powder. Whisk until smooth.
1/2 tsp garlic powder
To assemble the sliders, slice the buns
in half and spread a generous amount of
the Thai-style mayo on the bottom half.
Place a chicken patty on top of the
mayo and cover with the top half of the
bun.
 SNITTY SANDWICH
SERVES: 2
METHOD:
INGREDIENTS:
Slice cucumbers then place into a jar then in a saucepan add
250g Chicken breast vinegar, water, sugar ,salt and bring to a low simmer until sugar
1 cup panko Bread crumbs and salt have dissolved. Then pour into jar, lid then place into
fridge until needed.
1/2 Plain flour
1-2 Eggs whisked Using a mandolin slice cabbage and red onion on its lowest
Frying oil setting chop parsley and set aside.
2 Panini rolls

Slaw Add remaining slaw ingredients into a separate bowl and mix
2 cups of white cabbage well.
½ red onion
3 tbsp chopped parsley Chop adobo peppers and mix with mayo.
⅓ cup mayo
2 tsp dijon mustard Set up 3 shallow bowls or sheet trays one with flour, one with
1 tsp apple cider vinegar egg and the other with bread crumbs.
1 tsp rice vinegar
1 tsp sugar Slice chicken breast through the middle to make two thin fillets.
Salt and pepper
Dredge breast first with flour then into egg then finally with
2 adobo peppers panko bread crumbs.
¼ cup mayo Mix slaw dressing into cabbage onions and parsley then set aside.
Cheddar
Shallow fry your chicken breast for 3 minutes or until lightly
Pickles brown.
2 Lebanese cucumbers
1/2 cup vinegar Slice bread and toast.
1/2 cup water
1 1/2 tbsp sigar For the build spread a layer of the chipotle mayo then place
1 1/2 tbsp salt schnitzel down along with slaw then pickles and slices of cheese
1tsp cracked black pepper place under a grill then top with lid.
 SURF n TURF SANDWICH
SERVES: 1 METHOD:
Season the Porterhouse steak with salt and black pepper to
INGREDIENTS: taste.
1 Porterhouse steak Heat the vegetable oil in a large skillet over medium-high heat.
Salt and black pepper, to taste
1/2 onion, sliced thin Dredge the sliced onions in potato starch and fry in the skillet
6-8 large raw prawns, peeled until crispy and golden brown, about 5-7 minutes.
and deveined Remove the onion from the skillet and drain on paper towels.
1 garlic clove, minced
2 slices of crusty bread To cook the garlic prawns, add a small amount of oil to a skillet
1 tbsp Dijon mustard and heat over medium-high heat. Add the prawns and garlic to
1 tbsp seeded mustard the skillet and cook for 2-3 minutes until the prawns are pink
1 tsp hot sauce and cooked through. Remove the prawns from the skillet and
1 tsp Worcestershire sauce set them aside.
2 tbsp mayo
Grill the Porterhouse steak until medium-rare.Then let rest for
Rocket leaves 5 minutes
Potato starch, for dredging
onions Prepare the sauce by mixing together the Dijon mustard,
Vegetable oil, for frying onions seeded mustard, hot sauce, Worcestershire sauce, and mayo.
Toast the bread slices lightly.
Slice the Porterhouse steak thinly against the grain.

Spread the sauce on one slice of the toasted bread.

Layer the rocket leaves on top of the sauce.

Arrange the sliced Porterhouse steak on top of the rocket.

Add the crispy fried onions and garlic prawns on top of the
steak.

Top with the second slice of toasted bread and now cut the
sandwich in half and serve immediately. Enjoy!
THE QUAD STACK
(Share with friends)
 THE QUAD STACK
SERVES: 4
METHOD:
INGREDIENTS:
Prepare mayo ingredients into a small bowl and mix.
5 thin slices of bread
In a skillet add butter then your onions along with a
1st Layer: pinch of salt and cook for 20 minutes until
Turkey slices caramelised.
Caramelised Onion
tbsp butter Season chicken breast and cook in a skillet for 3 mins
1/2 onion per side. In the same pan add some butter and cook
Salt your mushrooms off until soft
2nd layer: In a seperate pan cook your bacon until crisp then
2 strips of bacon cook your egg set aside.
2 eggs, cooked to your
preference Toast all pieces of bread then lay down your first
Lettuce leaves piece spreading some mayo mix on. Place down your
turkey slices along with caramelised onions.
3rd layer
100g chicken breast thin Add another piece of bread ontop then add on your
slice, second layer ingredients along with some drizzled
1/2 tsp Paprika mayo ontop.
1/2 tsp garlic/onion
powder Add another piece of bread before add your 3rd layer
salt pepper ingredients then top with last piece of bread
1/2 cup red chargrilled
capsicums (pepper) Then finally add your 4th layer ingredients before
finishing with final slice of bread.
4th layer
5 sundered tomatoes, Stab a skewer through the sandwich to hold it in
chopped place.
1 cup sliced mushrooms
1/4 cup fetta And there we have it, share with 2 or 3 other people.
Mayo mix
1/2 cup Mayo
2 tbsp Dijon Mustard
Salt
1 tbson hot sauce
Juice from half a lemon
 PORK BELLY SANDWICH
SERVES: 4 METHOD:
INGREDIENTS: Cut the pork belly into strips and place into a
500g skinless pork belly bowl.
2 shallots, peeled
1 nashi pear peeled In a blender, add ginger, peeled shallots,
6 garlic cloves peeled Asian pear, garlic cloves, gochujang
3-inch ginger knob, peeled paste,paprika,sesame oil, kecap manis, dark
2 Tbsp sweet paprika soy sauce, and chinese rice wine.Blend on high
2 tsp sesame oil speed until smooth.
1 Tbsp kecap manis
2 Tbsp dark soy sauce Pour sauce over the pork belly slices. Cover
2 Tbsp chinese rice wine and marinate in the fridge for 30 minutes or
½ cup gochujang paste overnight.
Mayo
Brioche buns Mix all the slaw ingredients in a bowl and set
Coriander to serve in the fridge ready for assembly,

Asian Slaw Set on a wire rack lined with foil and place in a
1/2 daikon, peeled and julienned 230 c or 450 F oven for 15-20 minutes.
1 cucumber, julienned
2 carrots, julienned Toast buns then add mayo on both sides of
1 tsp white sugar buns, pork belly, slaw, then top with
2 tsp salt coriander/cilantro then lid.
2 Tbsp rice vinegar
Enjoy.
INGREDIENTS:
Sandwich
ORANGE CHICKEN SANDWICH
Potato Buns
Mayo SERVES: 2
Siracha

Wet mix METHOD:

2 Chicken thighs
1/2 cup buttermilk In a bowl, mix together buttermilk, onion powder, garlic powder, chili
1 tbs onion powder powder, and salt. Add in the chicken thighs and let them marinate for at
1 tbs garlic powder least 1 hour or up to overnight in the fridge.
1 tbs chili powder In another bowl, mix together potato starch, rice flour, onion powder, garlic
Salt powder, chili powder, and salt.
Dry mix
3/4 cup Potato Starch Heat a large pan over medium-high heat and add enough oil to coat the
3/4 cup rice flour bottom of the pan.
1 tbs onion powder Take the chicken thighs out of the buttermilk mixture, shaking off any
1 tbs garlic powder excess, and coat them in the dry mixture.
1 tbs chili powder
Salt Carefully place the chicken thighs in the hot pan and cook until golden
Coleslaw brown and cooked through, flipping once.
Cabbage
Spring onions Once cooked, remove the chicken thighs from the pan and set aside to cool.
Green chilis In a small saucepan, combine garlic, orange zest, orange juice, soy sauce,
Lime juice
Salt rice wine vinegar, water, chilli flakes, ginger, and honey. Cook over medium
Red onions heat, stirring constantly add in your cornflour then mix until the sauce
thickens and coats the back of a spoon.Turn heat off and Set aside.
Orange Sauce
3 garlic cloves minced To make the coleslaw, thinly slice cabbage, spring onions, green chilis, and
Orange zest from 1 orange red onions. Mix together in a bowl and dress with lime juice and salt.
Juice from 1 orange
1/4 cup soy sauce
3 tbsp rice wine vinegar To assemble the sandwich, place the whole chicken thighs into the pan to
1 tsp cornflour coat in the orange mix then on a bun or bread of your choice spread your
2 tbs water siracha mayo add a piece of chicken then top with slaw then other half of
1 tsp chili flakes bun.
1 tbs ginger minced
Honey
 GRILLED CHEESE AND ROAST VEG SOUP
INGREDIENTS: SERVES:4 METHOD:
Sandwich: Directions for Roasted Tomato and Capsicum Soup:
• 8 slices of bread
• 8 slices of prosciutto Preheat oven to 400°F (200°C) and line a baking sheet with
• 8 slices of mozzarella or cheddar parchment paper.
• 2 tbsp unsalted butter
Place halved tomatoes, red capsicum, onion halves, and whole
Roasted Tomato and Capsicum Soup: garlic bulb with top chopped off on prepared baking sheet.
• 4 large tomatoes
• 1 large red capsicum (bell pepper), Drizzle vegetables with olive oil and sprinkle fresh thyme
halved and seeds removed leaves, salt, and black pepper over them.
• 1 brown onion, peeled and halved
• 1 whole garlic bulb, top chopped off Roast in preheated oven for 25-30 minutes until softened and
• 2 tbsp olive oil slightly caramelised.
• 2 cups vegetable or chicken broth
• 1 tsp fresh thyme leaves Remove roasted vegetables from oven and let them cool
• Salt and black pepper, to taste slightly. Then squeeze roasted garlic cloves from bulb and
• 1/2 cup cooking cream transfer along with other roasted vegetables to a pot.
Basil Pesto: Add vegetable or chicken broth to the pot with roasted
• 2 cups fresh basil leaves, packed vegetables.
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts Use a stick blender to blend until smooth. Add cream and
• 3 cloves garlic, minced blend again, adjusting seasoning with salt and black pepper as
• 1/2 cup extra-virgin olive oil needed.
• Salt and black pepper, to taste
Keep soup warm while preparing grilled cheese sandwich.
Directions for Basil Pesto:
In a food processor or blender, combine fresh basil leaves, grated
Parmesan cheese, pine nuts, minced garlic, and a pinch of salt and
black pepper.

Pulse ingredients until coarsely chopped. While food processor or Building your sandwich:
blender is running, slowly pour in extra-virgin olive oil in a steady
stream until pesto reaches desired consistency. Butter both sides of the
bread.
Season with additional salt and black pepper to taste, and blend
briefly to combine. Then for the build, add pesto
to the base followed by
Transfer basil pesto to a jar or container and store in the prosciutto, and cheese.
refrigerator until ready to use.
 BREAFAST BAGEL
SERVES: 4 METHOD:
INGREDIENTS: Preheat the oven to 350°F (180°C).
4 plain bagels, halved In a large skillet over medium heat, melt 1
8 slices of grilled ham tablespoon of butter. Add the sliced mushrooms
8 large eggs and sauté until tender, about 5-7 minutes.
8-10 button mushrooms, Season with salt and pepper to taste. Set aside.
sliced
1/2 cup shredded cheddar In the same skillet, add another tablespoon of
cheese butter and cook the eggs to your desired
2 tablespoons unsalted doneness (sunny side up or scrambled). Season
butter
Salt and pepper with salt and pepper to taste. Set aside.
Chopped chives, for garnish
(optional) Toast the bagel halves in the oven until lightly
Tomato sauce or relish golden, about 3-5 minutes.

Assemble the bagels by placing a slice of grilled

ham on each bottom half of the bagel. Top with
a spoonful of sautéed mushrooms, followed by a
cooked egg. Sprinkle shredded cheese over each
egg then grill to melt cheese. Finish with some
tomato sauce and place the top half of the bagel
on top.
 FRANCESINHA SANDWICH
SERVES: 4 METHOD:
INGREDIENTS: To make the Francesinha sauce, To a pan Add
chopped onion, carrot, and salt and saute and
2 slices thick sliced sourdough continue cooking until the vegetables are fragrant
25g butter and caramelized.
Beef fat
2 garlic cloves
Fresh thyme Stir in tomato paste, bay leaf, port, beer, and milk,
Chorizo, Portehouse (sirloin),Ham and let it simmer for half an hour. Add chilli powder
Cheddar cheese and cornflour to thicken the sauce. Strain the sauce
1 egg and keep it warm.
FRANCESINHA SAUCE In a pan lioghtly fry yor chorizo and ham then cook
your steak to your liking.
25g butter
250ml beef stock For the sandwich, toast the bread and spread butter
1/2 small carrot diced on it.
1 small onion diced
1/2 tsp salt
2 tbsp tomato paste Assemble the sandwich with smallgoods and
1 bay leaf cooked meats, and top with another slice of bread.
40ml port or whisky
375ml lager or light ale Cover the top slice with cheese and grill the
1/4 cup milk sandwich until the cheese melts and wraps around
1.2 tsp cornflour mixed with 1 tbsp the bread.
1/4 tsp chilli powder, optional
To serve, place the sandwich in a deep dish and add
a fried egg on top. Pour the hot Francesinha sauce
over the sandwich.
Enjoy!
LOADED CAPRESE GRILLED CHEESE
SERVES:2
METHOD:
INGREDIENTS
Make the pesto by adding all ingredients to a
PESTO blender and blitzing to combine. Add in olive
35 parmigiano reggiano, grated oil and continue to blitz until smooth. Check
25g flat leaf parsley, leaves picked for seasoning.
35g basil leaves Add to a jar, cover with a layer of olive oil
25g pinenuts, toasted (about 1cm deep) and set aside until ready to
1 clove garlic, roughly chopped use. Your Leftover pesto can last for a few
8-10 tbsp extra virgin olive oil weeks in an airtight jar in the fridge.
salt and pepper to season
To make the onion jam place a medium
ONION JAM saucepan over medium heat. Add the olive oil
4 red onions, halved and thinly and add the onions. Sweat until white,
sliced translucent and soft. Add the salt, sugar and
2 tbsp olive oil vinegar and continue cooking over low heat
hefty pinch of salt until a dark, jam-like consistency is achieved
¼ cup brown sugar, plus extra to this can take up to about 20 minutes be patient
taste its worth it!
2tbs apple cider vinegar
To assemble the sandwiches spread both slices
SANDWICHES of bread on the outside with butter then flip.
4 slices Smear generously with the pesto. Add slices of
175g mozzarella prosciutto, semi-dried tomatoes, onions and
½ cup sun-dried tomatoes then mozzarella.
150g prosciutto Carefully bring the two pieces together then
toast in a pan or sandwich press.
Toast until the mozzarella is melted and
oozing.
Remove and eat immediately.
 CHORIZO SANDO
SERVES: 4 METHOD:
INGREDIENTS: Start by making the chimichurri sauce. In a small bowl,
combine the chopped parsley, cilantro, oregano, minced
4 chorizo sausages garlic, olive oil, red wine vinegar, salt, and pepper. Mix well
4 crusty rolls or baguettes and set aside.
1/2 cup chopped fresh
parsley
1/2 cup chopped fresh Next, make the pickled red onions. In a small saucepan,
cilantro combine the apple cider vinegar, water, sugar, and salt.
1/2 cup chopped fresh Heat over medium heat, stirring until the sugar and salt
oregano dissolve. Add the thinly sliced red onions and let sit for at
3 cloves garlic, minced least 30 minutes.
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste While the onions are pickling, prepare the adobo pepper
1 red onion, thinly sliced mayo. In a small bowl, combine the mayonnaise and
1/2 cup apple cider vinegar chopped adobo peppers. Mix well and set aside.
1/2 cup water
1 tbsp sugar Preheat a grill or grill pan to medium-high heat. Grill the
1 tsp salt chorizo sausages until cooked through and slightly charred,
1/2 cup mayonnaise about 5-7 minutes. Place a slice of cheddar cheese on top
2-3 canned adobo peppers
in sauce, chopped of each sausage and grill until melted, about 1-2 minutes.
4 slices cheddar cheese
To assemble the sandwiches, toast the rolls or baguettes.
Spread the adobo pepper mayo on the bottom half of each
roll. Add a chorizo sausage with melted cheese on top of
the mayo. Spoon some chimichurri sauce over the sausage
and cheese, then add the pickled red onions on top of the
chimichurri sauce. Close the sandwich with the top half of
the roll.
 PORK SNITTY WITH RELISH
INGREDIENTS: SERVES: 2 METHOD:
2 pork scotch fillets Start by making the tomato chilli relish. Drain the
2 tbsp extra virgin olive oil canned tomatoes and roughly chop them. Heat the olive
sea salt and freshly ground black oil in a saucepan over medium heat, add the onion and
pepper garlic, and cook until softened. Add the capsicum,
ciabatta
40g fresh rocket leaves ginger, and chillies and cook for another 2 minutes. Add
plain flour the chopped tomatoes, cider vinegar, sugars, lemon
Panko bread crumbs juice, and salt, and bring to a simmer. Cook for about 20
Egg minutes or until the relish has thickened. Let it cool
before assembling the sandwich.
COLESLAW
small wedge white cabbage, finely Next, make the coleslaw. In a bowl, toss the shaved
shaved white and red cabbage with sea salt and let it sit for
small wedge red cabbage, finely shaved about 15 minutes to soften. Rinse the cabbage and
2 tsp sea salt squeeze out any excess moisture. Add the mayonnaise,
60 g whole-egg mayonnaise
Juice of 1 lemon lemon juice, parsley, salt, and pepper, and mix well.
Small handful flat-leaf parsley leaves,
finely chopped For the schnitzel, start by pounding the pork scotch
Sea salt and freshly ground black fillets until they are even in thickness. Season them with
pepper salt and pepper. In three separate shallow bowls, place
flour, beaten egg, and Panko bread crumbs. Dip each
TOMATO CHILLI RELISH schnitzel in flour, then egg, then bread crumbs, pressing
1 can of chopped tomatoes the bread crumbs onto the meat to make them stick.
1 tbsp extra virgin olive oil
1/2 small brown onion, finely chopped Heat the olive oil in a large frying pan over medium-high
1 clove garlic, finely chopped
1/2 red capsicum, seeded and cut into heat. Add the schnitzels and cook for about 3-4 minutes
1cm dice on each side or until golden brown and cooked through.
1 tsp finely chopped ginger
100ml cider vinegar To assemble the sandwich, cut the ciabatta rolls in half
2 tbsp caster sugar and toast them lightly. Spread the coleslaw on the
2 tbsp brown sugar bottom half of each roll, then add a schnitzel on top.
1 tbsp fresh lemon juice Spoon some tomato chilli relish over the schnitzel, and
1/2 tsp sea salt top with some fresh rocket leaves. Close the sandwich
2 red bird's-eye chillies, finely chopped with the top half of the roll and serve.
 CHICKEN BLT
SERVES: 2
METHOD:
INGREDIENTS:
To make the chili crisp mayo.
For the sandwich: In a small saucepan, cook the garlic and shallots in the oil
4 slices of thick-cut bacon over medium heat until golden and crispy. Remove them
1 boneless, skinless chicken from the oil and set aside.
breasts thinly sliced into two
fillets Heat the oil to 175-180°C and pour over the chili flakes,
1 tbsp olive oil smoked paprika, chili powder, salt, sugar, and white
Salt and pepper, to taste
1 tsp garlic powder pepper. Mix well and allow to cool completely.
1 tsp onion powder
1tsp paprika In a blender, combine the egg yolks, dijon mustard, white
4 slices of tomato wine vinegar, and dark soy sauce. Add 1 cup of the chili oil
4 leaves of lettuce and using a stick blender, blend until it forms a mayo.
4 slices of ciabatta , toasted
Add bacon in a large skillet along with a small amount of
For the chili crisp mayo: water over medium heat until water has evaporated then
8 thinly sliced garlic cloves cook until crispy. Remove from the skillet and set aside.
2 thinly sliced shallots
200ml avocado oil or any Season the chicken breasts with olive oil, salt, and pepper,
neutral flavored oil onion powder, garlic powder and paprika. Cook them over
1 tbsp chili flakes medium heat until cooked through, about 3-4 minutes
1 tbsp smoked paprika per side. Remove from the skillet and let cool for a few
1 tsp chili powder minutes.
1 tsp salt
1 tsp sugar
1 tsp white pepper To assemble the sandwich, spread the chili crisp mayo on
2 egg yolks both sides of the toasted bread. Top one slice of bread
1 tbsp Dijon mustard with a chicken breast, 2 slices of tomato, 2 leaves of
1 tbsp white wine vinegar lettuce, and 2 slices of bacon. Top with the other slice of
1 tbsp dark soy sauce bread.
 TRIPLE CHEESE TOASTIE
SERVES: 2 METHOD:
INGREDIENTS: Preheat a pan or sandwich press over medium heat.
In a small bowl, mix together the shredded
4 slices of bread cheddar, mozzarella, and crumbled feta cheese.
1/2 cup shredded
cheddar cheese Spread 1 tablespoon of butter on one side of each
1/2 cup shredded slice of bread.
mozzarella cheese
1/2 cup crumbled On the unbuttered side of two slices of bread,
feta cheese evenly distribute the cheese mixture, leaving a little
4-5 button bit of room around the edges.
mushrooms, sliced
1/4 cup chopped Top the cheese with the sliced mushrooms,
sundried tomatoes chopped sundried tomatoes, and baby spinach
1 cup baby spinach leaves.
leaves
2 tbsp butter Place the remaining slices of bread on top, buttered
side facing up.
Place the sandwiches in the pan or sandwich press
and cook until the bread is golden brown and the
cheese is melted, about 3-4 minutes per side.
Slice the sandwiches in half and serve hot.
THANK YOU FOR THE SUPPORT
PLEASE TAG ME IN YOUR STACKED
CREATIONS OR DM A REVIEW