Lunch Specials Recipe

Prep and marinate

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4-inch thickness. In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture all over the chicken and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a grill pan or skillet over medium-high heat until hot. Add a light brush of oil. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C / 165°F and juices run clear. During the last minute of cooking, place a slice of cheddar on each breast and cover briefly to melt.

Toast bread and assemble

Slice rolls and toast cut sides on the pan until golden. Mix mayonnaise and Dijon mustard. Spread mayonnaise mixture on both cut sides of each roll. Layer lettuce, tomato slices, the cheesy grilled chicken, and pickles or pickled onions if using. Finish with microgreens or extra basil and a light drizzle of extra virgin olive oil if desired. Serve hot.

Place halved baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

While warm, toss potatoes with 2 tbs olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Add chopped parsley (1/4 cup), dill (2 tbs) and sliced scallions (2). Toss gently to combine and adjust seasoning. Serve warm or at room temperature alongside the sandwich.

Heat 1 tbs olive oil in a medium pot over medium heat. Add diced onion and carrot and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add crushed tomatoes (800 g) and 500 ml stock. Bring to a simmer, reduce heat and cook gently 15–20 minutes to deepen flavor. Taste and add 1 tsp sugar if tomatoes are very acidic.

Remove from heat and stir in fresh basil (1/4 cup) and 60 ml heavy cream. Use an immersion blender to purée until smooth (or transfer in batches to a blender). Return to low heat to warm through, then season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Before serving, drizzle extra virgin olive oil over the sandwich or soup and top with microgreens or extra basil. Offer pickles or pickled onions on the side.