Baggin’s Gourmet Sandwiches Recipe

Prepare bread

Slice the sourdough loaf into 8 thick slices (about 1 inch / 2.5 cm each). If loaf is large, you can make 4 double-sliced sandwiches. Lightly brush one side of each slice with olive oil.

Make garlic butter

Combine the 2 tbs garlic butter with 1 tbs softened unsalted butter in a small bowl (or use directly if pre-made). Spread a thin layer on the outside of bread slices that will be grilled to create a golden crust.

Make signature aioli spread

In a bowl, combine the aioli (or mayo) with Dijon mustard and 1 tbs hot honey. Taste and adjust: add remaining hot honey for more sweetness/heat. This will be the primary sandwich spread.

Reheat and slice proteins

If not already sliced, thinly slice the turkey, pastrami, grilled chicken, and prosciutto to sandwich-friendly thickness. Warm turkey and grilled chicken briefly in a skillet over medium heat with 1 tbs olive oil (about 2–3 minutes each side) until heated through. For pastrami, warm gently in the skillet until just steaming (1–2 minutes). Keep prosciutto cold (do not cook).

Prepare roasted vegetables

If using jarred marinated roasted vegetables, drain them for 1–2 minutes. If roasting from fresh: toss eggplant/zucchini/red pepper with 1 tbs olive oil, salt and pepper; roast at 220°C (425°F) on a sheet pan for 20–25 minutes until tender and charred at edges. Cool slightly, then slice into sandwich-friendly pieces.

Assemble cheese & veg

Have cheeses sliced and toppings (tomato, lettuce, pickles, pickled onions, arugula) ready in separate bowls to build sandwiches efficiently.

Optional quick pickle

If you prefer quick-pickled red onion: thinly slice 1 small red onion and cover with 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar, 1 tsp salt. Let sit 15 minutes or refrigerate for up to 24 hours.

Assemble sandwiches (4 sandwiches)

Lay out 8 slices of bread. Spread a generous tablespoon of the signature aioli on the inside of 4 slices, and a light smear of garlic butter or remaining plain butter on the other 4. For each sandwich, choose one primary protein and one complementary cheese and toppings. Example combinations: 1) Turkey + sharp cheddar + tomato + lettuce + pickles 2) Pastrami + smoked provolone + pickled red onions + baby arugula 3) Grilled chicken + fresh mozzarella + roasted vegetables + arugula + hot honey drizzle 4) Prosciutto + fresh mozzarella + roasted vegetables + butter lettuce Stack protein (approx. 100 g per sandwich), cheese (2 slices or 50 g), toppings, and finish with the other slice of bread (butter/garlic-buttered side out).

Grill / press sandwiches

Heat a griddle or panini press over medium-high heat. If using skillet: heat 1 tbs olive oil in skillet. Place sandwiches buttered side down in press or skillet. Press lightly with a weighted pan or lid. Cook 3–4 minutes per side (or 5–6 total in press) until bread is golden-brown and cheese is melted. If skillet, flip once and add a small weight on top to press. Adjust heat to avoid burning.

Finish & rest

Remove sandwiches and let rest 2 minutes. Slice each sandwich in half on the bias. For extra finish, brush cut sides with 1 tsp olive oil and sprinkle a pinch of coarse kosher salt and freshly ground black pepper. Add buttermilk-brined crispy onions on top or inside if desired.

Plate sandwiches with a small side of extra aioli, a handful of baby arugula, and pickles. Serve immediately while warm and the cheese is melty.