BACON SARNIE
8 slices Dry-Smoked Bacon 2 slices White Pullman, sliced lengthwise
1 large tomato, ¼" slices tt Mayo, Mustard, Butter, HP Sauce
1. Fry bacon in skillet
2. 1 Minute before bacon finishes cooking, flip over and push to side of pan
3. Add bread to pan and grill, soaking up bacon fat
4. Remove bread and bacon.
5. OPTIONAL: Toast tomatoes in pan for a minute
6. OPTIONAL: Spread toast with one of the spreads mentioned above
7. Stack bacon and tomatoes on bread and put together
RED HOT CHICKEN
1 Chicken Breast, sliced in half 2oz marinated red & green bell peppers ½ Roma Tomato, sliced
1oz Cheddar Cheese, fine grate tt Red Hot Buffalo Sauce 1 French Bread roll
FLOUR STATION: Egg, Flour, Salt, Pepper
1. Dip chicken slices in egg, then seasoned flour, and fry until cooked
2. When done, quickly pat dry of excess grease, move to cut roll, and sprinkle with cheese to melt, or quickly pass under salamander
3. Lay in tomato slices and bell peppers
4. Douse with Buffalo Sauce to required heat level
MAYO-LESS TUNA
3oz canned Tuna 1/2 Lime, juiced ½ Scallions, minced 1/8 C Cilantro
tt S, P, Hot Sauce 1 leaf Romaine Lettuce ½ Tomato, sliced 1 Pita Bread
1. Drain tuna and mash with lime juice, scallions, cilantro, salt, pepper, and hot sauce
2. Put tuna mix together with lettuce and tomato slices
3. Serve immediately or wrap and chill
MUFFULETTA
¼ C Green Olives ¼ C Kalamata Olives 2oz Xtra Virgin Olive Oil
1oz Parsley, chopped ¼ t Oregano ½ Garlic clove, minced
½ Red Bell Pepper, roasted, Brunoise ½ C Salad Greens 1oz Mortadella, sliced
1 mid-sized French Bread roll 1oz Sopressata, sliced 1oz Provolone, sliced
½ C Roma Tomato, chopped
1. Combine olives, olive oil, parsley, oregano, garlic, and red bell pepper in bowl and marinate for 8 hours
2. Drain the marinade from the mix and reserve
3. Cut bread in half and carve out much of the soft inner bread
4. Brush the insides generously with marinade, then lay in olive mix on bottom half
5. Add Greens, Salamis. Cheese, and Tomato, and then lay in remaining olive mix
6. Place on a plate, weigh down with another plate and cans, and chill 1-6 hours
7. Cut into wedges and serve