Cheese Toast

Ingredients

• Mortadella 4 slices
• Pepperoni 6 slices
• Bread 2 slices
• Tomato ½ (sliced)
• Cheddar cheese 2 slices
• Salt as required
• Red chili as required (crushed)
• Olive oil as required
• Sugar a pinch
• Honey mustard mayo a little

Cooking Directions

1. Toast two slices of bread.
2. In a pan heat one tsp of oil and add in the pepperoni slices.
3. Add in a pinch of red chili and a pinch of sugar.
4. Saute pepperoni slices till they sizzle and the corners turn up.
5. Remove from pan.
6. In the same pan add another tsp of oil and add in the mortadella slices.
7. Sear the mortadlla slices with a pinch of salt, till the edges curl.
8. For the bread, spread a little honey mustard mayo on each slice and on the base place a slice of cheddar cheese. Next, place the pepperoni slices on it, laying it flat.
9. Add a layer of thinly sliced tomatoes and then curl the mortadella slices in on the next layer.
10. Finish off with another layer of cheese and serve with honey mustard mayo or hot tomato chutney.

Cold Sandwich Cake

Ingredients

• Bread as required
• Chicken 1 cup (boiled)
• Yogurt 1 kg
• Egg 3 (boiled)
• Salt to taste
• Black pepper ¼ tsp (crushed)
• Black pepper powder ¼ tsp
• Mayonnaise 1 cup
• Cream ½ cup
• Ketchup 3 tbsp
• Green dip 3 tbsp
• Cucumber 1 (sliced)
• Lettuce for garnishing

Cooking Directions

1. Add yogurt in muslin cloth and hang in fridge until water comes out.
2. Mix 4 tbsp cream, ¼ tsp salt and ¼ tsp black pepper in yogurt.
3. Add salt, crushed black pepper, mayonnaise in chicken. Mix well and keep in fridge.
4. Chop boiled eggs with hand and mix 2 tbsp mayonnaise.
5. Cut the edges of bread and apply mayonnaise over bread.
6. Apply green dip, bread slices, chicken mixture, cucumber slices.
7. Then put bread slice, boil eggs and ketchup.
8. Now cover all sides of bread slices with yogurt.
9. Cut lettuce leaves and make slices of cucumber and garnish the cake.

Chicken Shawarma Sandwiches

Ingredients

• Large chicken breasts a pair
• Pita bread or soft tortillas as required
• Pickles as required
• Mayo as required
• For Yogurt Marinade:
• Plain yogurt 3/4 cup
• Garlic, crushed 3 large cloves
• Lemon juice 1 tsp
• Cumin 1 tsp
• Dried oregano 1 tsp (1 tbsp if using fresh)
• Dried parsley 1 tsp (or 1 tbsp if using fresh)
• Dried sage leaves 1 tsp (or 1/2 tsp dried sage powder)
• Chicken spice 1 tsp (A mix of white pepper, coriander, ginger, cloves, cardamom, and salt)
• Red chili flakes 1/4 tsp
• Baking dish 8x8"
• Aluminum foil as required

Cooking Directions

1. Mix together all of the marinade ingredients.
2. Pound out the chicken breasts so that they’re equal thickness throughout.
3. Cut each chicken breast in half.
4. Cover the chicken with the marinade and refrigerate for 1-2 days.
5. Preheat the oven to 350F.
6. Remove the chicken from the marinade (making sure to scrape off the excess marinade).
7. Layer it in an 8X8” baking dish, just in the center of the dish; don’t let the chicken go to the edge of the pan.
8. Around the perimeter of the chicken, wrap two pieces of aluminum foil, so that the chicken holds together in a square; don’t cover the top of the chicken with foil.
9. Bake the chicken for 1 hour, or until the internal temperature is 165F (if you don’t have a thermometer, you can cut the chicken and make sure there’s no pink inside).
10. Let the chicken cool for 15 minutes, then put it on a cutting board and thinly slice it.
11. To make it into shawarma sandwiches, put some chicken, mayo, and pickles on a piece of Arabic bread and roll it up.
12. Delicious Shwarma is ready.

Barbeque Sandwiches

Ingredients

• Beef fillet 5
• White vinegar 2 tbsp
• Ginger garlic paste 1 tbsp
• Chili sauce 2 tbsp
• Black pepper 1 tsp
• Bun 5
• Iceberg lettuce 1
• Margarine 4 tbsp
• Oil as required
• Salt to taste

Cooking Directions

1. Flatten the beef fillets with the flat end of a knife.
2. Marinate them for half an hour with salt, ginger garlic paste and vinegar.
3. Add chili sauce and sprinkle black pepper on the beef fillets.
4. Grease a grill pan and heat on a medium flame.
5. Grill the fillets from both the sides until tender.
6. Slice the buns into two halves.
7. Spread margarine onto one half and place the fillet on top.
8. Place a lettuce leaf and cover the bun with the other half.
9. Serve this delicious barbeque sandwich with tomato and chili garlic sauce.

Chicken Club Sandwich

Ingredients

• Chicken boiled 1 cup
• Bread slice 8 – 10
• Tomato 2 – 3
• Cucumber 2 – 3
• Salad leaves 3 – 4
• Black pepper ½ tsp (crushed)
• Margarine as required
• Salad 1 pinch

Cooking Directions

1. For Chicken:
2. Cut the chicken fillet into thin strips.
3. In a mixing bowl add the chicken strips, black pepper, garlic paste and salt.
4. Marinate for half an hour.
5. Add margarine on a grill pan and grill the chicken strips till they turn golden brown in color.
6. In a separate bowl add egg white and salt.
7. Beat well then fry into thin omelets.
8. Finally cut thin strips of cucumbers and slices of tomatoes.
9. For Sandwich:
10. Spread margarine on each slice of bread.
11. Then toast on a flat pan over a medium flame.
12. Take one slice of bread and add a layer of omelet then top with sliced tomatoes.
13. Cover with the second slice of bread.
14. Then take the third slice of bread add a layer of grilled chicken and cucumber strips place on top of the second slice of bread.
15. Repeat with the other slices of bread.
16. Cut the three layered sandwich into four pieces and serve.

Pizza Sandwich

Ingredients

For Pizza Dough:

• White flour ½ kg
• Yeast 1 sachet
• Sugar ½ tsp
• Baking powder 2 tsp
• Sugar as required

For Pizza Topping:

• Chicken 1 cup (boneless, boiled)
• Onion 2 (sliced)
• Tomato 1 (sliced)
• Capsicum 1
• Mushroom ½ cup
• Black olives ½ cup
• Mozzarella cheese 400 gm
• Pizza sauce 1 cup
• Egg 2
• Butter ½ cup

Cooking Directions

For Dough:

1. Add yeast and sugar in pre heat water, mix it and leave it for 15 minutes.
2. Take white flour, salt, baking powder and yeast to knead and make dough and leave it for 3–4 hours.
3. Now make pizza dough and place it on pizza tray.

For Topping:

1. Spread pizza sauce on dough, put capsicum, tomato and mushrooms on top.
2. Then put chicken pieces and shredded mozzarella cheese on top. Lastly top with olives.
3. Now brush edges from egg and roll another dough and place it on top.
4. Bake it on pre heated oven for 15 minutes and take it out.
5. Now cut it in sandwich and serve it.

Apple Pie Sandwich

Ingredients

• Apple 1 cup (peeled, diced)
• Water ½ cup
• Sugar ¼ cup
• Cornstarch 2 ½ tsp
• Cinnamon powder ¼ tsp
• Nutmeg powder ¼ tsp
• Lemon juice 1 tsp
• Eggs 2
• Milk ¼ cup
• Vanilla essence 1 tsp
• Sugar 1 tbsp
• Bread slices 6 (one day old bread)
• Confectioner's sugar (optional)

Cooking Directions

1. Cook apple in water over medium heat for 10 minutes or until apple is soft.
2. Mix sugar, cornstarch, cinnamon powder and nutmeg powder.
3. Mix all in apple.
4. Allow boiling for 2 minutes or until mixture thickened.
5. Remove from heat and stir in lemon juice.
6. In a bowl beat eggs, vanilla essence and 1 tbsp sugar.
7. Place three slices of bread on a dish and spread filling over slices.
8. Set remaining bread slices over filling.
9. Dip sandwiches in egg mixture.
10. Fry on lightly greased griddle or frying pan until golden brown from both sides.
11. Cut fried bread diagonally.
12. Sprinkle confectioners’ sugar over sandwiches and serve.

Submarine Sandwich

Ingredients

• Undercut meat slices 6
• Black pepper powder 1 tsp
• Salt to taste
• Mustard paste 3 tbsp
• Oil as required
• French bread 1
• Butter ½ cup
• Iceberg 1 (small pieces)
• Cucumber 1 (sliced)
• Salami 1 packet
• Cheese slices 4-6
• Tomatoes 2-3 (sliced)
• Mayonnaise ½ cup
• Tooth picks as required

Cooking Directions

1. Coat black pepper, salt, 2 tsp mustard paste and oil on undercut slices and cook until tender.
2. Divide French bread into slices.
3. Apply butter and heat on griddle.
4. Now apply mustard paste on slices then place iceberg followed by cucumber slices, salami leaves, undercut slice and cheese slice and tomato.
5. Put mayonnaise and cover other French bread slice.
6. Close with tooth picks and serve.

Party Sandwich Loaf

Ingredients

• Bread loaf cut 3
• Tandoori chicken 1 cup
• Onion coriander and green chili ¼ cup
• Mayonnaise ½ cup
• Olives 1 cup
• Eggs ½ cup (boiled)
• Butter 2 tbsp
• Fresh cream 1 cup (whipped)
• Cream cheese ½ cup
• Parsley for garnish
• Egg for garnish (boiled)
• Olives for garnish (black and green)

Cooking Directions

1. Spread butter on 2 layers of bread.
2. Mix chicken, onion, coriander, green chili and mayonnaise spread on one layer.
3. Spread olive mixture on second bread layer place it on top of chicken layer.
4. Spread egg mixture on top of it evenly.
5. Place the bread layer on top and press finely.
6. Beat cream and cream cheese and cover the whole bread loaf with a thin layer.
7. Fill a piping bag with the rest of cream mixture and decorate like cake.
8. Garnish with parsley, egg and olives and serve on room temperature.

Chicken Cheese Sandwich

Ingredients

• Chicken ½ cup (boiled)
• Mayonnaise 4 tbsp
• Tomato 1 small (chopped)
• Fresh coriander leaves 1 tbsp
• Carrot 1 small (chopped)
• Lemon juice 1 tsp
• Black pepper power ½ tsp
• Red chili ½ tsp (crushed)
• Salt to taste
• Onion 1 medium (sliced)
• Bread 4 slices
• Cheese slices 2
• Butter 2 tbsp

Cooking Directions

1. In a bowl mix together chicken, mayonnaise, tomato, coriander, carrot, lemon juice, black pepper powder, red chili and salt.
2. Heat 1 tbsp butter in frying pan and stir fry sliced onion until golden brown.
3. Apply butter on outer side of bread.
4. Spread filling on other side of bread followed by fried onion; place cheese slice and cover with other bread slice.
5. Press down to close sandwich.
6. Heat a griddle or pan over medium heat and toast sandwich from both sides until get a nice golden brown color and cheese melts.
7. Remove from pan and slice each sandwich diagonally and serve.

Pizza Sandwich

Ingredients

• Bread slices 8
• Chicken tikka meat 1 (cubed)
• Onion 1 (chopped into tiny cubes)
• Tomatoes 1 (chopped into tiny cubes)
• Capsicum 1 (chopped into tiny cubes)
• Butter 4 ounce
• Olives 4 – 6 (chopped)
• Oregano leaves 1 tsp
• Cheddar cheese 1 cup (grated)
• Salt ½ tsp
• Black pepper ½ tsp
• Pizza sauce ½ cup
• Red pepper ½ tsp (crushed)

Cooking Directions

1. Apply butter on all bread slices.
2. Mix the onion, tomato, capsicum and chicken tikka into a bowl.
3. Add to it all the seasonings, cheese and sauce, mix well.
4. Place one slice of bread on the sandwich toaster, top with filling, place another slice of bread on top.
5. Toast the sandwich for 5 minute till golden.
6. Repeat for remaining bread slices and mixture.

Chicken Shawarma

Ingredients

For Pita Bread:

• Self raising flour 250 gram
• Flour 125 gram
• Yeast 7 gram
• Salt 7 gram
• Milk 225 liter
• Sesame oil 60 gram

For Salad:

• Vinegar 1 cup full
• Julienne carrot 1
• Julienne cucumber with skin 1
• Julienne Beetroot 1/2
• Salt a pinch

For Chicken:

• Julienne chicken breast 150 gram
• Oil 2 tbsp
• Garlic 1 tsp
• Crushed red chili 1 tsp
• Salt per taste

For Humus:

• Chickpea 1 cup (boiled)
• Black pepper 1/2 tsp
• Curd 250 gram
• Salt a pinch
• Tahini sauce 2 tbsp

Cooking Directions

1. For Pita Bread: Combine both the flours, yeast, salt and mix well.
2. Then add some milk to it and make sure that salt and yeast grains are fully mixed.
3. Then add the rest of the milk and sesame oil steadily. Knead well.
4. Now to properly knead the dough, put it on the shelf, use oil to knead if dough is too sticky as it will be very soft.
5. When oil is properly mixed with the dough, sprinkle some flour on the counter and knead the dough so that it becomes bit soft and firm. Leave aside for 10 minutes.
6. Preheat oven at 180 degree C.
7. Make medium size balls of the dough.
8. Now spread out the balls on floured surface, in desired size round breads with the help of a rolling pin.
9. Place the breads on a greased baking tray.
10. Place the tray on the lower rack of the oven.
11. Bake the pita bread for 8–10 minutes. Watch from the oven glass that the bread has risen.
12. For Salad: Heat vinegar in a pan and add carrot, cucumber and salt to it.
13. When tender or little soft take out of the vinegar and keep aside.
14. Now add beetroot to the vinegar and cook for a while and then takeout.
15. For Chicken: Heat oil in a pan and sauté garlic and add chicken, salt and red chili.
16. Cook till chicken is done.
17. For Humus: Put chickpea, tahini sauce, salt, black pepper and curd in a blender and blend well.
18. Cut the pita bread from center. It will be like a pocket. Fill it with salad, hummus and chicken and serve.
19. Serve and enjoy.

Crispy Chicken Sandwich

Ingredients

• Bread 1 cut into rounds with cutter
• Mayonnaise 3 tbsp heaped
• Black Pepper ½ tsp
• Salt ½ tsp
• Capsicum 3 tbsp (tiny cubes)
• Chicken (boiled and shredded) 1 cup
• Eggs 1-2
• Bread Crumbs as required

Cooking Directions

1. Cut bread with round cutter.
2. Mix mayonnaise, black pepper, salt, capsicum and chicken.
3. Spread filling on one round of bread. Cover with 2nd round.
4. Dip in beaten egg and roll in bread crumbs.
5. Shallow fry in frying pan till golden and crisp.
6. Serve with ketchup.

Prosciutto and Fontina Panini with Arugula Pesto

Ingredients

For the Sandwich:

• ¼ cup cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large shallot, thinly sliced
• 1 loaf ciabatta, sliced lengthwise
• 1/3 pound prosciutto (about 10 slices)
• 1/3 pound fontina, thinly sliced

For the pesto:

• ¼ cup toasted pine nuts
• 2 garlic cloves
• 2 cups baby arugula
• ½ lemon, juiced
• 1/2 teaspoon salt
• ¼ cup olive oil

Method 

1. Make the pickled shallots: bring the cider, sugar, and salt to a boil in a small saucepan over a medium flame. Simmer for a minute, until the sugar has dissolved, then pour the hot liquid over the shallots in a small bowl or jar so they are fully submerged. Allow to sit for 20 minutes, then place in an airtight container until ready for use. This can be done up to a week before.
2. Make the pesto: in a small food processor, pulse the pine nuts and garlic until coarsely chopped. Add the arugula, lemon juice, and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Taste for seasoning and add more salt if necessary.
3. Preheat the broiler. Place the two slices of bread crust side down on a baking sheet and toast in the oven for 3-5 minutes, until beginning to crisp but not totally browned. Slather the bottom half of bread evenly with pesto and arrange the cheese slices in a single layer. Return just this slice of bread to the oven and continue to toast until the cheese has melted, about 3-5 minutes.
4. Slather the other slice of bread with the remaining pesto and arrange the pickled shallots on top, followed by the prosciutto. Sandwich the halves together.
5. Heat a large skillet over medium-high heat. Depending on the size of your pan and the size of the ciabatta, you may have to cut the sandwich in half. Set the sandwich top side down in the pan and weight it with a smaller skillet and/or a heavy bowl so the bread is crushed and flattened as it toasts. When the bread has browned, repeat on the other side. When finished, the panini should be browned, crisped, and flattened, and should have cheese oozing from it. Toast the remaining half (if necessary), and then cut it again to create four sandwiches.

Buttermilk Oatmeal Bread

Ingredients

• 1 teaspoon of sugar
• 2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
• 7/8 cup buttermilk (lowfat is fine)
• ½ cup rolled oats (old fashioned or quick)
• 2 tablespoons melted butter
• 3 tablespoons honey
• 1 ½ teaspoon salt
• 3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
• 1/4 teaspoon baking soda
• Olive oil for brushing the dough before baking

Method 

1. Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
2. (Please see the note below about kneading. You don't have to mix and knead this dough by hand, if you don't care to do so.) Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined.
3. Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
4. Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
5. Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
6. Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise. (I put a small pile of flour – no more than a few tablespoons – off to the side, and use my bench scraper to pull over a teaspoon or two at a time, as needed.)
7. Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary. (See note below about the latter.)
8. Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
9. If proofing in your microwave or in your oven, prepare as suggested in Step 17.
10. Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
11. Cover the bowl with a piece of parchment and a tea towel. Allow to rise until doubled, for about an hour to an hour and a half.
12. Punch down gently, knead a few times, and set aside on the parchment you used to cover the bowl.
13. Allow to rise a second time about 45 minutes or until nearly doubled in size. (If you want to use this bread for sandwiches, you may find it beneficial not to let it rise quite as much. A loaf that’s a bit more dense is easier to slice, and holds up better when constructing sandwiches.) See notes below about shaping, and about using a clay pot for loaf bread.
14. Brush with olive oil, slash the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
15. Allow to cool on a rack for about an hour before slicing.

Welsh Rarebit with Spinach

Ingredients

• 4 slices of good, sturdy bread (i used a very nice gluten free flax seed bread by glutino - any will do, but please, no wonderbread!)
• 1 cup of grated cheddar cheese (I used Denhay English cheddar)
• 1/2 teaspoon of Colman's mustard powder (or 1 teaspoon of a milder mustard)
• 1/2 teaspoon worcestershire sauce
• a little ground black pepper
• dash of milk (probably about a teaspoon)
• 2 cups of fresh spinach or 1/2 cup frozen.

Method 

1. If you're using fresh spinach, heat in a pan until wilted then leave to cool. When cooled, squeeze out the excess liquid and chop roughly. If using frozen, simply defrost and squeeze out excess liquid. Place the slices of bread under the grill (or broiler) until lightly browned on one side.
2. Meanwhile mix together the cheese, mustard, worcestershire sauce, pepper and milk. Next, stir in the chopped spinach. Turn the slices of bread over and top with the cheese mixture, so it's evenly distributed over each slice. Place under the hot grill for 2 - 3 minutes until the cheese is melted and golden.

Bánh Mì-Inspired Breakfast Sandwich

Ingredients

For Bánh Mì-Inspired Breakfast Sandwich:

• 1 tablespoon mayonnaise
• 1 teaspoon Sriracha
• 1 teaspoon miso
• 1 toasted English muffin
• 2 pieces cooked bacon 
• Bacon grease or butter for frying the egg
• 1 large egg
• Salt and pepper
• Pickled veggies (see below)
• 1 handful chopped cilantro

For Pickled Veggies:

• 1 very large carrot, washed and julienned
• 1/2 English cucumber, washed and julienned.
• 1/2 daikon radish, washed and julienned (if you can't find daikon, you can use a couple thinly sliced regular radishes)
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1/2 tablespoon sea salt

Method 

For Bánh Mì-Inspired Breakfast Sandwich: 

1. Stir together the mayonnaise, sriracha, and miso, then spread as much as you want to use (ie. a generous smear!) on your toasted English muffin. Cut the two pieces of bacon in half and layer them onto the muffin (cutting the bacon in half is not necessary, but it makes it fit the muffin better.)
2. Use either bacon grease or a bit of butter to fry the egg -- with a pinch each of salt and pepper -- to your liking, then put this on top of the bacon. Add pickled veggies and cilantro to taste, close up the sandwich, and go to town!

For Pickled Veggies: 

1. Put the carrot, cucumber, and radish into a bowl. Put the vinegar, sugar, and salt in a small saucepan. Bring just to a boil, stirring to dissolve the salt and sugar. Take off the heat and pour over the vegetables. Toss the vegetables, then refrigerate them. Let them rest at least 30 minutes (stirring occasionally) before using. These will keep in an airtight container in the fridge for a couple weeks.

Avocado Crab Rolls

Ingredients

For Avocado Mayo:

• 1/2 ripe hass avocado - rough chop
• 1/3 cup good quality mayo
• 1/4 teaspoon lemon zest
• 1/2 teaspoon champagne vinegar

For Avocado Crab Rolls:

• 1 cup crab meat - (I used blue crab but use your best quality local or available crab.)
• 1/2 ripe hass avocado - chopped
• 2 tablespoons red pepper, minced
• 2 tablespoons celery, ribs removed, minced
• 1 tablespoon chopped chives
• 2 hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)
• 1 tablespoon butter
• 3-4 leaves buttercrunch (butter) lettuce - optional
• Old Bay seasoning

Method 

For Avocado Mayo: 

1. In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.

For Avocado Crab Rolls: 

1. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.
2. Fold in the avocado gently. Taste for seasoning.
3. Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.

Tomato Sandwich With Bacon-Avocado Aioli

Ingredients

For the Bacon-Avocado Aioli:

• 3 slices bacon, cooked crisp, crumbled and rendered fat reserved
• 1 room temperature egg
• 1 large clove garlic
• 1 medium avocado
• Juice of half a lemon
• 3/4 cup vegetable oil

For the sandwich:

• The Bacon-Avocado Aioli
• Toasted slices of a good rustic Italian bread
• The best tomatoes you can find, sliced about 1/4 inch thick
• Salt and pepper

Method 

For the Bacon-Avocado Aioli: 

1. Process the bacon, egg, garlic, lemon juice and avocado in the bowl of a mini food processor until smooth. Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick. Refrigerate for about an hour to thicken a bit more.

For the sandwich:

1. Slather as much of the aioli as you like on a slice of the toast. Top with a few slices of tomato and sprinkle with salt and pepper. I like these open face but if you like, slather a second piece of bread with more of the aioli and place on top.

Bagna Cauda Toasts With Radicchio

Ingredients

• 10 anchovy fillets (olive oil-packed)
• 3 garlic cloves
• 2 tablespoons unsalted butter
• 1/2 cup extra virgin olive oil
• Finely grated zest + juice from 1 lemon (about 1 teaspoon zest and 3 tablespoons juice)
• Sea salt, to taste
• 8 hard-cooked eggs, thinly sliced
• 1 large head of raddichio (10 to 12 ounces), core removed, any bruised leaved discarded, and thinly sliced
• 1 cup baby arugula
• 1/3 cup Pecorino Romano, finely grated
• 1 avocado, cut into small cubes
• 1 long stalk celery, thinly sliced on the diagonal
• 8 thick slices of good quality, crusty bread, toasted

Method 

1. For bagna cauda dressing: Using a mortar and pestle, sharp knife, or mini food processor, pulverize the anchovies and garlic to a smooth paste. Transfer the paste to a small saucepan or skillet, and add butter and olive oil. Bring the mixture to a bare simmer over low heat; you should faintly hear the garlic and anchovy sizzle, and the anchovy should melt into the oil. Cook for about 5 minutes, then remove from heat. Add lemon zest and juice, and whisk until emulsified. Season with sea salt and/or more lemon juice, to taste.
2. For hard-cooked eggs: In a large saucepan with tight-fitting lid, add eggs and cover with about 2-inches of cold water. Bring to a boil, then immediately remove from heat, cover the pan, and a set a timer for 10 minutes. When timer goes off, drain the pot and transfer the eggs to a large bowl of cold water to stop the cooking process. Once cooled, strain the water from the bowl. To peel, tap each egg a few times to crack its shell, then gently roll to break the shell completely. Peel under running water for ease.
3. For radicchio (OPTIONAL STEP to lessen the radicchio’s bitterness, from Toro Bravo's Radicchio Salad with Manchego Vinaigrette): Fill a large bowl with water, and add ice to make it icy cold. Remove ice, then add the radicchio to the water. Let radicchio sit for about 15 minutes, then strain and spin dry in a salad spinner. Be sure to remove ice from the water *before* adding the radicchio; otherwise, you’ll have to fish out small pieces of ice.
4. For assembling toasts: In a large bowl, toss radicchio and arugula with Pecorino until evenly coated. Add the dressing, a little at a time, and toss to coat, tasting a few pieces of radicchio along the way to get the right amount of dressing. You want an assertively dressed but not overdressed salad. Gently fold in sliced egg, avocado, and celery. Drizzle a little more dressing over the salad, if needed. Brush each slice of toasted bread with the dressing, then pile high with the salad. Top with a few grains of sea salt (to taste). Eat with a fork and knife, or just pick it up and prepare to be messy. Leftover dressing can be tightly covered and refrigerated for a day; gently rewarm it over low heat before using.