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Ingredients:
The Base:
- 2 thick slices of high-quality sourdough or country artisan bread,
- 1 tbsp Butter (room temperature).
The Tomatoes:
- 1 large ripe Heirloom tomato (sliced into thick “steak” rounds)
- Flaky sea salt and coarsely cracked black pepper.
- The Spread: 3 tbsp High-quality mayonnaise, ½ clove Garlic (finely grated), 3-4 Fresh basil leaves (chiffonade or finely chopped).
How To Make Heirloom Tomato Sandwich
- Draw Out the Moisture: Slice your heirloom tomato into thick, generous rounds. Arrange them flat across a layer of paper towels. Sprinkle both sides generously with flaky sea salt and let them sit for 10 minutes. This draws out excess water so the sandwich doesn’t become a watery mess.
- Prep the Herbed Mayo: In a small bowl, combine the mayonnaise, finely grated garlic, and chopped fresh basil. Mix until thick and completely smooth.
- Toast the Bread: Lightly butter both slices of artisan bread. Toast them in a hot skillet for 1-2 minutes per side until the edges are beautifully crisp and golden brown.
- Assemble the Layers: Slather a thick, even layer of the garlic-basil mayo on the inner sides of both toasted bread slices. Stack the seasoned tomato slices on top of each other over the bottom slice. Finish with a heavy crack of fresh black pepper, top with the remaining bread, slice diagonally with a sharp knife, and enjoy instantly!.
Ingredients:
The Bread & Meats:
- 1 large soft baguette or hoagie roll
- 100g Salami (sliced)
- 100g Ham or Prosciutto (sliced)
- 4 slices Provolone cheese.
The Grinder Salad Dressing:
- ½ cup Mayonnaise
- 1 tbsp Red wine vinegar
- 1 clove Garlic (minced)
- 1 tsp Dried oregano
- ½ tsp Red pepper flakes,
- Salt and pepper to taste.
The Salad:
- 2 cups Iceberg lettuce (finely shredded)
- ¼ cup Pickled pepperoncini or banana peppers (sliced)
- ¼ cup Red onion (finely sliced)
- ¼ cup Grated parmesan cheese.
How To Make Grinder Sandwich
- Prep the Bread & Melt the Cheese: Slice the bread open lengthwise. Layer the sliced salami, ham, and provolone cheese evenly onto the bottom half. Place under a preheated grill for 3-5 minutes until the cheese is completely melted and bubbling.
- Whip the Salad Dressing: In a mixing bowl, vigorously whisk together the mayonnaise, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and pepper until thick and smooth.
- Toss the Grinder Salad: Add the shredded iceberg lettuce, sliced onions, pepperoncini, and parmesan cheese into the dressing bowl. Toss thoroughly until every shred of lettuce is evenly coated.
- Assemble and Pack: Heap the dressed salad generously over the melted cheese and meat layer. Close the sandwich firmly, slice it down the center with a sharp bread knife, and serve immediately before the crisp lettuce softens!
Ingredients:
Pancake Batter:
- 1 cup cake flour
- 2 tbsp sugar
- 2 tsp baking powder
- Pinch of salt
- 1 egg
- ¾ cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
Toppings:
- Butter
- Maple syrup
- Fresh strawberries, sliced
- Blueberries
- Icing sugar
- Optional: whipped cream or chocolate spread
How To Make Pancake Spaghetti
- Make the Batter
Whisk together the flour, sugar, baking powder and salt. In another bowl whisk together the egg, milk, melted butter and vanilla. Combine until smooth. The batter should be pourable but not too thick. - Fill the Bottle
Transfer the batter into a squeeze bottle or piping bag fitted with a small round opening.
Cook the Spaghetti
Heat a lightly greased non-stick pan over medium heat. Pipe long, thin strands of batter across the pan, moving continuously to create “spaghetti.” Cook for about 30–45 seconds before gently flipping for another 20–30 seconds. - Plate It Up
Pile the pancake strands into bowls or onto plates. Add a knob of butter, drizzle generously with maple syrup, scatter over fresh berries and finish with a dusting of icing sugar.