Sandwich

First of all, add salt, pepper, and garlic powder to the roast to season it.

In this step, pour the oil into a pan and fry the roast until browned completely. Then, place it into a plate. Fry the onions and then add the garlic.

Place the roast in a 6-liter slow cooker. Then add your ingredients such as fried onions, consommé, stock, soup, and Worcestershire sauce. Cook for 6-8 hours on low heat or high heat for 3-4 hours until meat cut easily with a fork.

Preheat oven to 350°F (180°C). Place rolls on a baking sheet.

In this step, remove roast and let rest for 10 minutes, then slice. Strain the au jus (liquid) leftover in the slow cooker into a container.

Spread the butter then add the meat and cheese slices into the rolls. Toast the sandwiches in preheated oven for 5 minutes until the cheese melted.

Serve with au jus.

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Add the flour, baking powder, and salt in a bowl and mix.

Add olive oil and stir well.

Make a well in the middle of the flour and add the warm water and milk. Knead until the dough comes together.

Place dough onto a clean work surface and knead for 5-7 minutes until it is smooth.

Divide the dough into 6 pieces. Make each piece like a ball and place the balls to rest on a flour-dusted surface and cover them with a towel for 30 minutes

Preheat the griddle.

lay the dough on the surface and make it like a circle (9 inches in diameter, 2 mm thick). Then, place the dough onto the preheated griddle.

Cook the bread for 2-3 minutes on each side until golden.

When all the dough cooked, you can add your fillings and heat them then serve. Enjoy!

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Preheat the oven to 400℉ (200℃).

Season the fillets with salt and white pepper. Roll the fillets onto an ovenproof dish with white wine and lemon juice. Cover the dish with aluminum foil. Poach the fish for 7-8 minutes.

Fry the fish and then make the dressing.

Toast the bread.

Put lettuce, fish fillets, dressing, shrimps, caviar, and dill on the bread. Use the slice of lemon on the top. You can serve a cold beer, white wine, or a lemonade on the side.

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Combine the Russian dressing ingredients and place them into the fridge until ready.

Season with salt.

Toss coleslaw together with Russian dressing. Use 1 tablespoon of dressing. You can use 2 or 3 tablespoons of dressing.

Spread a little Russian dressing on one side of both pieces of bread.

Top with pastrami and cheese.

Then top with slaw.

You can eat cold or warm.

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Mix the lemon juice and mayonnaise in a bowl.

Put the ingredients into a bowl.

Place a slice of bread on the clean surface and spread some mayonnaise.

Put a slice of ham and a few lettuces on the bread and put the second slice of bread over it.

Spread mayonnaise on the second slice and add a slice of cheese and a few strips of peppers.

Brush the cheese surface with a little mayonnaise and place the third slice of bread on top.

Spread mayonnaise on the third slice of bread and put the pieces of hard-boiled eggs, two slices of tomatoes on top, and add salt.

In this step, put the fourth slice of bread on it.

Finally,  press on it lightly.

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Place a layer of cutlets and season with salt, pepper, bay leaf, paprika, lemon juice, and garlic.

If needed, use several layers of cutlets, and repeat the previous step.

Then, pour the white wine over the cutlets and marinate for 3 hours in the refrigerator.

Prepare a pan and place it on the medium heat.

Drain the cutlets then fry them in high heat. Remember that, turning them constantly.

When the cutlets fried, add the marinade and cook over medium heat until the liquid dry out by half.

Toast the bread.

Fill each bread with cutlets and drizzle

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Pure olive oil into a small pan and heat in medium.

Slice the peppers, put them into the pan, and fry them until tender and crispy.

Prepare a paper towel and sprinkle the peppers with salt.

Also, fry the pork loin in the oil until it cooked and golden brown.

Slice the baguette in half and toast.

Drizzle each side with olive oil.

Place the peppers, pork loin, ham, and tomatoes between the bread.

Serve with mojo picón or garlic aioli.

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1. Combine the ingredients in a bowl for marinade.
2. Then, coat the chicken with it and cover it.
3. Put it into the refrigerator between 2 to 8 hours.
4. Grill the chicken breasts over medium heat for 12-14 minutes.
5. let the chicken rest for 5-10 minutes before making the sandwiches.
6. Use a few lettuce leaves, slices of tomato, and a piece of chicken onto a toasted bun and your condiments. Enjoy it.

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