FINE DINING MONSTER

  Pan Bagnat (Niçoise Salad Sandwich) Ingredients 4 large eggs 14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained (about 2 cups) ½ cup  red wine vinegar ½ cup extra-virgin olive oil 4 anchovy fillets (from 1 [2-ounce] can), drained 2 medium garlic cloves, smashed 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 1 (14- to 16-ounce) ciabatta loaf, split horizontally 1 cup multicolored pitted olives, halved if large 2 medium beefsteak tomatoes (about 10 ounces each), cored and sliced crosswise into 1/4-inch-thick slices 1 small red onion (about 6 ounces), halved lengthwise and thinly sliced crosswise (about 1 1/4 cups)  4 large radishes, thinly sliced crosswise (about 1/3 cup) 4 large or 6 medium Bibb lettuce leaves (from 1 head lettuce) 12 large fresh basil leaves Direct...

  Keto hot dog buns Ingredients 300 ml (140 g) almond flour 80 ml (50 g) ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 2 tsp cider vinegar or white wine vinegar 300 ml boiling water 3 egg whites Instructions Preheat the oven to 350°F (180°C). Mix the dry ingredients in a bowl. Bring the water to a boil. Add the vinegar and egg whites to the bowl while whisking with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size. Bake on lower rack in oven for 40-50 minutes. They're done when you hear a hollow sound when tapping the bottom of the bun. Serve with good quality hot dogs and toppings of your choice. Store the buns in the fridge or freezer.  

  BBQ Chicken Sandwich Ingredients 1 medium onion 2 cups chicken stock 1 pound boneless skinless chicken breasts 1 ½ pounds boneless skinless chicken thighs 1 teaspoon garlic powder 1 teaspoon onion powder ½ Tablespoon Worcestershire sauce 1 teaspoon liquid smoke 2 ½ teaspoons brown sugar 1 cup barbecue sauce 10 sandwich buns coleslaw and lettuce optional as toppings Before You Begin We’re using both chicken breast and chicken thighs for this recipe. The mixture of the two goes really well together and the dark meat helps add even more moisture and flavor. You can certainly use all chicken breast if that’s what you prefer. We’re partial to our  Dr. Pepper Barbecue Sauce  for this recipe, however, any bottled barbecue sauce will do. Instructions Coarsely chop onion and place into a mini chopper or food processor. Blend until unti...

  Beef Tenderloin Sandwiches with Norton-Shiitake Sauce Ingredients 1 stick unsalted butter, cut into tablespoons 6 garlic cloves, minced 4 scallions, minced 1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced 1 1/2 teaspoons chili powder 1 1/2 teaspoons dried thyme Coarsely ground black pepper 2 cups beef stock or low-sodium broth 2 cups Missouri Norton or other dry red wine 1 tablespoon soy sauce 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Salt 2 baguettes 2 pounds filet mignon, sliced 1/2 inch thick Extra-virgin olive oil, for brushing Directions In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, a...

  Chicken Philly Cheesesteak Ingredients 1 pound boneless skinless chicken breasts weighed after trimming 2 Tablespoons olive oil divided 1 teaspoon lemon pepper 2 teaspoons garlic salt 2 teaspoons onion powder 1 small green bell pepper about 1/2 cup sliced 1 small red bell pepper about 1/2 cup sliced ½ cup sliced onion ½ cup queso blanco dip 3 hoagie buns 1 cup shredded mozzarella cheese Before You Begin If preferred, you can substitute with provolone cheese, Swiss, American cheese, or cheez wiz. We chose to cut our chicken into bite-sized chunks, but you can slice them thinly as you would in the beef version instead. It should go without saying that you can definitely use chicken thighs if that’s what you prefer!  If you are lucky enough to find Amoroso rolls near you those are also an excellent option. Optionally deco...

  Lobster Roll Ingredients 18 ounces lobster tail Old Bay seasoning to taste ⅓ cup mayonnaise 1 teaspoon onion powder 1 teaspoon horseradish sauce ¼ cup celery chopped, 1.75 ounces 1 ½ Tablespoons fresh chives chopped 1 Tablespoon lemon juice 3 hot dog buns or New England style buns, toasted with butter lettuce optional for serving Before You Begin Please see our Steamed Lobster Tails recipe on how to cook your lobster tails as we did. The smallest lobster tails we have found are 3 ounces. You will need 18 ounces altogether for these sandwiches. You don’t need to buy the 3-ounce tails, just check per pound prices or go with what’s on sale or what’s available to you. Lightly smear your buns with butter and toast them on either a skillet or in a toaster oven. Instructions Steam the lobster tails or use another method of cooking that you prefe...

  Chicken Cordon Bleu Sandwiches Ingredients Dijon Parmesan Sauce: 2 Tbsp. unsalted butter 2 Tbsp. all purpose flour 1 cup whole milk 1 Tbsp. Dijon mustard 1/4 tsp. garlic powder 1/4 tsp. kosher salt 1 oz. Parmesan cheese, grated (about 1/4 cup) Chicken Cordon Bleu Sandwich: 8 chicken breast tenders (about 1 1/4 lb.) 1 1/2 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 1 Tbsp. Dijon mustard 1/3 cup (about 1 1/2 oz.) all-purpose flour 2 large eggs, beaten 1 Tbsp. whole milk 2 cups panko (Japanese-style breadcrumbs) 1/2 cup canola oil, divided 2 Tbsp. salted butter, at room temperature 8 (1/2-in.-thick) bakery sourdough bread slices (from 1 [20-oz.] loaf)  8 (1/2-oz.) slices Gruyeŕe cheese (such as Boar’s Head...

    Lamb and haloumi open rye sandwich with beetroot slaw Ingredients (13) 1 green apple 4 small beetroot bulbs, trimmed, peeled 2 1/2 tbsp fresh lemon juice 1 1/2 tbsp extra virgin olive oil 90g (1/3 cup) Greek-style yoghurt 1 tbsp tahini 1 garlic clove, crushed 2 (about 550g) lamb backstraps 2 tsp pistachio dukkah, plus extra, to serve 180g haloumi, sliced 4 large slices light rye bread, toasted 1/3 cup fresh mint leaves Baby rocket, to serve Method Step 1 Grate the apple in a food processor fitted with a grater attachment. Transfer to a bowl. Grate the beetroot in a food processor fitted with a grater attachment. Transfer to same bowl. Drizzle with 1 1/2 tbs juice and 2 tsp oil. Season. Toss to combine. Step 2 Combine the yoghurt, tahini, garlic, 2 tsp water and remaining 1 tbs lemon juice in a bowl. Season. Step 3 Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Season the lamb and sprinkle with duk...

  Smoked Salmon Bagel And Cream Cheese Ingredients ▢ 2 bagels halved ▢ ¼ cup (45 g) cream cheese softened ▢ 4 ounces (113 g) smoked salmon ▢ ¼ small red onion thinly sliced ▢ 2 teaspoons capers drained and roughly chppped ▢ ½ small garlic clove minced ▢ 1 teaspoon fresh dill chopped, plus extra sprigs for garnish ▢ ½ ripe avocado sliced ▢ ¼ English cucumber thinly sliced into ribbons ▢ ½ cup leafy greens watercress or spinach ▢ Salt to taste ▢ Ground black pepper to taste Instructions Prepare the Herb Cream Cheese: In a small bowl, combine the softened cream cheese with dill, capers, garlic, a pinch of salt (don’t add too much since salmon is quite salty), and black pepper to taste. Mix well until all ingredients are evenly incorporated. Toast the Bagels: Toast the halved bagels to y...

  Smoky Texan meatloaf subs Ingredients (18) 500g pork mince 1/2 cup fresh breadcrumbs 1 small brown onion, finely chopped 1 egg, lightly beaten 1 tsp ground cumin 2 tsp smoked paprika 1/4 cup barbecue sauce 2 tbsp tomato sauce 2 tsp brown sugar 1 tbsp apple cider vinegar 2 tsp American mustard 2 corn cobs, husks and silk removed Olive oil cooking spray 200g packet classic coleslaw mix 1/4 cup whole-egg mayonnaise 2 tbsp sour cream 8 mini hot dog brioche buns, split, warmed Fresh coriander leaves, to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 9cm x 22cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Line a baking tray, with sides, with baking paper. Step 2 Place mince, breadcrumbs, onion, egg, cumin and half the paprika and barbecue sauce in a large bowl. Mix well. Season with salt and pepper. Press meatloaf mixture into prepared pan. Tu...

  Burrata Pizza Sandwiches Ingredients 2 lb. store-bought or homemade pizza dough All-purpose flour, for dusting 12 Tbsp. fig preserves or apricot jam, divided   4 oz. burrata balls, divided  1 c. arugula, divided  12 slices prosciutto, torn, divided 8 tsp. extra-virgin olive oil, divided  Kosher salt Freshly ground black pepper EQUIPMENT NEEDED A pizza stone Directions Step 1Place a rack in top third of oven; preheat to 550° (or prepare a grill for high heat; preheat 5 minutes until 500°). Place a pizza stone in oven to preheat. Step 2Weigh out 4 (8-ounce) balls of dough. On a lightly floured surface, roll each ball to an 8"-diameter round. Lightly dust top of dough with flour. Fold top half of dough over the bottom, but do not press to seal. Carefully place on preheated pizza stone. Step 3Bake crust until puffed, golden brown, and some dark spots app...

    Slow-Cooker Burnt Honey Barbecue Chicken Ingredients 1 tablespoon sweet Hungarian paprika 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 8 (4-ounce) boneless, skinless chicken thighs 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 cup finely chopped yellow onion (from 1 onion) 1 tablespoon finely chopped garlic (from 3 garlic cloves) 1 cup apple cider 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon dark chili powder 1 tablespoon Dijon mustard 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup honey 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar Directions Stir together paprika, 1 1/2 teaspoons salt, dry mustard, thyme, and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of chicken thighs. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil; swirl to c...

  Reuben Sandwich Ingredients 1/2 c. mayonnaise 1/4 c. chili sauce (such as Heinz) 1 tbsp. drained horseradish 1 tsp. apple cider vinegar 1/2 tsp. onion powder 1/2 tsp. sweet paprika 1/2 tsp. Worcestershire sauce Dash of hot sauce 4 tbsp. salted butter, at room temperature, plus more for the griddle 12 slices rye bread 12 slices Swiss cheese 1 1/2 lb. sliced corned beef 1 1/2 c. drained sauerkraut Potato chips and dill pickles, for serving Directions 1Put a baking sheet in the oven and preheat to 250˚.  2For the dressing: Mix together the mayonnaise, chili sauce, horseradish, apple cider vinegar, onion powder, paprika, Worcestershire sauce, and hot sauce in a small bowl. 3Preheat a griddle or large nonstick skillet over medium-low heat. Spread the butter on the bread.  4Turn 6 slices of the bread buttered-side...

    Irish Grilled Cheese Ingredients 2 tbsp. Butter 2 slices Rye Bread 2 tbsp. Irish Mustard  2 oz. weight Aged Irish Cheddar (I Used Kerrygold) Small Pickles, For Serving Directions Melt the butter in a skillet over medium-low heat. Place the slices of bread in the skillet, allowing it to soak up all the butter. Spread the mustard on both slices, then cut the cheese into thin slices and lay it on the bread. Allow the cheese to melt, then bring the two slices together and check both sides to make sure they’re crisp and golden brown and the cheese is melted. Transfer the sandwich to a cutting board and slice it in half. Serve it with small pickles while the cheese is hot and gooey. Variations Use pumpernickel bread or pumpernickel-rye swirl bread for a nice, deep color. Add tomato slices or thinly sliced corned beef to the sandwich.

  Corned Beef Sandwich Ingredients FOR THE CORNED BEEF: 1 (3- to 4-lb.) package corned beef brisket FOR THE SANDWICHES: 1 tbsp. apple cider vinegar 1 1/2 tsp. granulated sugar 1 tsp. kosher salt 2 c. thinly sliced red cabbage 1/3 c. mustard 8 slices marbled rye sandwich bread 4 tbsp. unsalted butter (optional) Dill pickle spears and potato chips, for serving Directions 1For the corned beef: Preheat the oven to 325°F. Unwrap the corned beef brisket and place it fat-side up on a rack placed in a roasting pan. If a seasoning packet is included, rub the fat with the spices. Pour 1 cup of water in the side of the pan, and cover it tightly with aluminum foil. 2Cook until the brisket is fork tender, 3 1/2 to 4 hours. Check the corned beef by inserting a fork into the meat. If it goes in easily, it's ready; if it is met with resistance, continue cooking. Once the corned beef is for...

  Open-Face Smoked-Mackerel Sandwiches Ingredients 1 large head of garlic, halved crosswise 1/4 cup extra-virgin olive oil, plus more for brushing Nine 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise Salt Small arugula leaves, for garnish 1/2 small red onion, thinly sliced 2 medium tomatoes, halved and thinly sliced 3 smoked mackerel fillets (about 3/4 pound), skin removed and each fillet broken into 6 pieces Directions Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly. Meanwhile, light a grill. Brush the bread slices on 1 side with 2 tablespoons of the oil. Grill over high heat until lightly charred, about 1 minute per side. Squeeze the roasted garlic into a bowl and mash with a fork. Stir in the remaining 2 tablespoons of oil and season with salt. Spread the roasted-garlic puree on the grilled bread and a...

  Feta-Brined Chicken Sandwiches Ingredients 1/2 pound feta, crumbled, plus 3/4 cup of the brine 1 tablespoon Louisiana-style hot sauce, preferably Tabasco Four 4-ounce chicken cutlets 1 tablespoon fresh lemon juice 1/3 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper Four 6-inch ciabatta rolls, split and toasted Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving Directions In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper. Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, ...

  Korean-style cream cheese garlic breads 6 (about 10cm each) brioche or white bread rolls 250g cream cheese, at room temperature, chopped 2 tbsp caster sugar 80ml (1/3 cup) thickened cream 125g butter, melted, cooled 2 garlic cloves, crushed 1 egg 2 tbsp milk 2 tbsp finely grated parmesan 1 tbsp chopped fresh continental parsley leaves Step 1 Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Use a small serrated knife to cut each bread roll into 8 wedges, without cutting all the way through (leave the base intact). Step 2 Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until combined. Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe cream cheese mixture in the cuts of 1 bread roll, starting from the centre and piping to the the outer edge. Repeat with remaining cream cheese mixture and rolls. Step 3 ...

  Chicken Parmesan Heros Ingredients 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 3 tablespoons olive oil 1 onion, minced 2 cloves garlic, minced 2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can) Pinch dried red-pepper flakes (optional) Cooking oil, for frying 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 2 eggs, beaten to mix 4 small (about 6 inches) hero or other sandwich rolls, split Directions In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduc...

  Seven Layer Sliders Ingredients 3 Roma tomatoes, halved and seeds removed 1 large (1 1/2 -inch) slice white onion 2 large jalapeno peppers, divided 2 tablespoons finely chopped cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon kosher salt, divided 1/4 teaspoon garlic powder 1/3 cup sour cream 2 tablespoons mayonnaise 2 teaspoons taco seasoning, divided 1 (12 piece-package) King's Hawaiian rolls 1 lb ground sirloin 1/2 cups shredded Monterey Jack cheese 1/2 cup guacamole 1 cup shredded lettuce 24 pickled jalapeno slices 12 black olives Directions Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, onion and 1 jalapeno on the hot grill and cook, undisturbed, until grill marks form, about 2 minutes. Remove tomatoes and jalapeno and set aside to cool...