Chicken Caprese Sandwich

Philly Cheesesteak

Chicken Tenders

Big Caesar

pulled chicken, house-made bbq, caramelized onions, honey mustard slaw

Pulled BBQ Sandwich

grilled chicken, peach bbq sauce, arugula, cheddar cheese, rosemary focaccia bread

Georgia Peach Chicken Sandwich

grilled or crispy fried chicken breast, jack and cheddar, tomato, shredded lettuce, ranch, flour tortilla

Buffalo Chicken Wrap

Taco of the Day

choice of two tacos served with chips and salsa

Taco Duo

pulled pork, house-made bbq, pineapple, red onion

Hawaiian Taco

lettuce, tomato, chipotle aioli, vegan cheese, vegan taco beyond beef

Gringo Vegan Taco

50 Boneless Wings

Herb Chicken

fried chicken, lettuce, tomato, bacon, chipotle aioli

Fried Chicken BLT Taco

scofflaw ipa-battered cod, jicama slaw, citrus tartar

Fish Taco

crispy chicken with jalapeno cheese dip, lettuce, pico

De Pollo Frito

grilled steak, radish, salsa, cilantro, onions

Asada Taco

50 Jumbo Bone In Wings

30 Wings

20 Wings

10 Wings

6 Wings

queso topped with steak, chicken and pico served with tortilla chips

Loaded Queso

Salsa

If the chicken breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Prepare chicken

Season both sides of the chicken breasts with kosher salt, black pepper, garlic powder, and dried oregano.

Season chicken

If using the Quick Pan Marinade, combine lemon juice, minced garlic, and extra virgin olive oil in a shallow dish. Add the seasoned chicken and let sit 10–15 minutes at room temperature to pick up flavor.

Optional quick marinade

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and cook undisturbed 4–5 minutes until golden. Flip and cook another 4–5 minutes until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice crosswise into 1/4-inch slices.

Cook chicken

Slice the ciabatta rolls horizontally. If toasting, heat a separate skillet over medium, spread butter and a little olive oil on cut sides, and toast cut sides 1–2 minutes until golden and crisp.

Prepare bread

Spread about 1 tablespoon mayonnaise on the bottom half of each roll. Layer sliced chicken evenly over the mayo. Top chicken with 3 oz fresh mozzarella (sliced or torn), then 3–4 slices of tomato per sandwich, and 4 basil leaves. Add a small handful (about 1/2 cup) arugula if using. Drizzle 1 tablespoon balsamic glaze over the ingredients on each sandwich.

Assemble sandwiches

Place the top half of the roll over the sandwich, press gently, slice in half if desired, and serve immediately while chicken is warm and mozzarella slightly melty.

Finish

Whisk lemon juice, minced garlic and extra virgin olive oil together and pour over seasoned chicken in a shallow dish. Turn to coat both sides. Let rest 10–15 minutes at room temperature, then proceed to cook as directed.

Melt butter with olive oil in a skillet over medium heat. Add cut-side down bread and toast 1–2 minutes until golden and crisp, watching carefully so it doesn't burn.

boneless skinless chicken breasts

kosher salt

freshly ground black pepper

garlic powder

dried oregano

olive oil (for chicken)

ciabatta rolls or focaccia (about 6–8 oz each)

fresh mozzarella

ripe tomato

fresh basil leaves

balsamic glaze

mayonnaise

optional arugula

lemon juice

minced garlic

extra virgin olive oil

butter

olive oil (for bread)

If not already thinly sliced, freeze the ribeye for 30–40 minutes until firm and slice across the grain as thinly as possible (aim for 1/8-inch). Place slices in a bowl.

Prepare steak

Add soy sauce (1 tbs), Worcestershire sauce (1 tsp), olive oil (1 tbs), cornstarch (1 tsp), black pepper (1 tsp), and salt (1/2 tsp) to the steak. Toss to coat evenly. Let marinate at room temperature for 10–15 minutes while you prepare vegetables. The cornstarch helps with browning and a slight silky texture.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon butter. When it foams, add the thinly sliced onion (1 medium) and bell pepper (1 medium). Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes.

If using mushrooms (1 cup), add them after 4–5 minutes so they have time to brown. Season the vegetables with 1/2 tsp salt and 1/2 tsp black pepper. Stir and cook until vegetables are soft and golden, then transfer to a bowl and set aside.

Wipe or dry the skillet if needed and return to high heat. Add 1 tbs vegetable oil. When the oil is shimmering and almost smoking, add the marinated steak in a single layer—work in two batches if your pan isn’t large enough. Avoid overcrowding to ensure a good sear.

Let the meat sear without moving for 30–45 seconds, then toss and spread again. Continue cooking and stirring for about 2–3 minutes until browned but still tender. Remove from heat.

Return the cooked vegetables to the skillet with the steak and toss to combine, warming everything together for 30–60 seconds.

Reduce heat to low. Divide the steak-vegetable mixture into four equal portions in the skillet. Top each portion with two slices of provolone (2 slices per sandwich) or about 3 tablespoons each of warmed Cheez-Whiz if using the alternative.

Cover the skillet with a lid or foil for 1–2 minutes to steam and melt the cheese thoroughly. The provolone should drape over the meat; Cheez-Whiz will become gooey.

While cheese melts, split the hoagie rolls (4) and toast lightly either in a 375°F oven for 4–6 minutes or on a separate pan with 1 tbs butter until just golden.

Using a spatula, scoop each cheesy steak portion into a toasted roll. Sprinkle with chopped parsley (optional 1 tsp) for color. Serve immediately.

ribeye steak, thinly sliced

soy sauce

Worcestershire sauce

olive oil

cornstarch

black pepper

salt

yellow onion, thinly sliced

green bell pepper, thinly sliced

mushrooms (optional), sliced

hoagie rolls (or long soft rolls)

provolone slices

cheez-whiz (optional alternative)

vegetable oil (for high-heat searing)

parsley, chopped (optional)

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 3–4 evenly sized tenders (about 1–1.5 inches wide). Aim for pieces about 3–4 inches long and 1/2 inch thick.

Prepare and slice

Season the cut tenders on all sides with the kosher salt, black pepper, garlic powder, and paprika. Set aside on a plate while you prepare breading stations (5–10 minutes).

Set up three shallow dishes: one with the flour, one with the wet dredge (eggs beaten with milk and mustard), and one with the breadcrumb mixture.

In a small bowl, combine the breadcrumbs, grated Parmesan (if using), onion powder, dried oregano, and cayenne. Mix thoroughly and season with a pinch of salt and pepper.

Dredge each seasoned tender first in flour (shake off excess), then dip in the egg-milk mixture to fully coat, letting excess drip off, and finally press into the breadcrumb mixture, coating completely. For extra-crispy tenders, repeat the egg and breadcrumb step for a double coating.

Pour about 1–1.5 inches of oil into a heavy skillet or Dutch oven (approximately 2 cups) and heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread: it should sizzle and turn golden in ~30–40 seconds.

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil and fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Thicker pieces may take up to 4 minutes per side. Maintain oil temperature between 325–350°F (160–175°C) — reduce heat slightly if it browns too fast.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (or paper towels) to drain. Let rest 2–3 minutes before serving; this keeps crust crisp.

Sprinkle chopped parsley over the tenders and serve with lemon wedges. Offer dipping sauces such as honey mustard, BBQ, ranch, or ketchup on the side.

paprika (sweet or smoked)

all-purpose flour

fine dry breadcrumbs or panko

grated Parmesan cheese (optional)

onion powder

cayenne pepper

large eggs

whole milk

Dijon mustard or yellow mustard (optional)

vegetable oil (canola, peanut, or other neutral oil)

lemon wedges

fresh parsley, chopped

Trim and discard the root end of the romaine heads. Separate leaves, wash thoroughly in cold water, and spin dry in a salad spinner or pat dry with clean towels. Tear larger leaves into bite-sized pieces and place in a large serving bowl. If using cherry tomatoes, halve and add to the bowl.

Prepare lettuce

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1 teaspoon salt in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool.

Make croutons

In a medium bowl, mash the chopped anchovy fillets with minced garlic and a pinch of salt until a paste forms (if using anchovy paste, combine directly). Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth.

Combine base

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Stir in 3 tablespoons grated Pecorino Romano (or Parmesan). Taste and adjust seasoning with up to 1 teaspoon salt and more lemon if you prefer brighter acidity.

Finish dressing

If adding chicken, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly.

Cook chicken (optional)

Add about 3/4 of the dressing to the prepared romaine and gently toss to coat (add more to taste). Add cooled croutons and toss briefly to combine. If using, arrange sliced chicken on top.

Toss salad

Scatter shaved Parmesan over the top, grind fresh black pepper to taste, and serve with lemon wedges on the side for squeezing. Serve immediately so croutons remain crisp.

Finish & serve

Romaine lettuce, large heads

Cherry tomatoes (optional)

Freshly ground black pepper

Mayonnaise

Plain Greek yogurt (or sour cream)

Anchovy fillets, finely chopped (or 1 tbs anchovy paste)

Garlic cloves, minced

Fresh lemon juice

Dijon mustard

Grated Pecorino Romano or Parmesan

Extra-virgin olive oil

Salt

Day-old French or sourdough bread, cut into 1-inch cubes

Olive oil

Garlic powder

Chicken breasts, boneless skinless

Olive oil (for chicken)

Salt (for chicken)

Black pepper (for chicken)

Shaved or thinly sliced Parmesan

Additional lemon wedges

Pat chicken thighs dry. In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika. Rub seasoning on both sides of chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned (it will finish cooking later).

Season and sear

Add 1 cup chicken stock (or water) to the skillet, cover, reduce heat to low, and simmer 18–22 minutes until chicken reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, reserving braising liquid. Shred chicken with two forks or chop finely. Return shredded chicken to the skillet with 1/2 cup of reserved braising liquid and 1/2 cup of prepared house-made BBQ sauce (see next section) and warm gently to absorb flavors, 3–4 minutes. Keep warm.

Braise and shred

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, salt, and pepper. Bring to a low simmer, then reduce heat to low and cook, stirring occasionally, 12–15 minutes until thickened slightly.

Taste and adjust seasoning — add a little more vinegar for tang, sugar for sweetness, or hot sauce for heat. Remove from heat and let cool slightly. Reserve at least 1/2 cup to mix into the shredded chicken and keep extra for serving (about 3/4–1 cup total).

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a medium skillet over medium-low heat. Add thinly sliced onions and 1/4 teaspoon salt. Cook, stirring every few minutes, until onions are soft and deeply golden, 20–30 minutes. If onions begin to stick, add 1–2 tablespoons water and scrape fond. If you want quicker sweetness, stir in 1/2 teaspoon brown sugar about halfway through cooking. Remove from heat and set aside.

In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.

Add shredded cabbage and grated carrot to the dressing. Toss to coat thoroughly. Taste and adjust seasoning. Refrigerate until ready to assemble (at least 10 minutes to meld flavors).

Toast buns: Heat a skillet over medium heat. Butter the cut sides of the buns lightly and toast until golden, about 1–2 minutes per side.

Build sandwiches: Place a generous scoop (about 4–5 ounces) of warm pulled BBQ chicken on the bottom bun. Spoon a little extra BBQ sauce over the chicken if desired (about 1 tablespoon). Top with 1–2 tablespoons caramelized onions, then 2–3 tablespoons honey mustard slaw. Finish with the top bun and press gently.

Garnish and serve: Sprinkle chopped parsley over the slaw if using. Serve immediately with pickles or extra sauce on the side.

boneless skinless chicken thighs

smoked paprika

chicken stock or water

yellow onion, finely chopped

garlic, minced

ketchup

apple cider vinegar

brown sugar, packed

molasses

hot sauce (optional)

yellow onions, thinly sliced

unsalted butter

brown sugar (optional, to speed sweetness)

green cabbage, thinly shredded

carrot, grated

honey

burger buns or sandwich rolls

butter for toasting buns (optional)

chopped fresh parsley (optional, garnish)

Combine chopped peaches, ketchup, apple cider vinegar, brown sugar, Dijon, smoked paprika, black pepper, salt, and optional hot sauce in a medium saucepan over medium heat.

Cook and purée

Bring mixture to a gentle simmer, reduce heat to medium-low, and simmer, stirring occasionally, until peaches are very soft and sauce has slightly thickened, about 12–15 minutes.

Carefully transfer mixture to a blender or use an immersion blender and purée until smooth. Taste and adjust seasoning (more vinegar for brightness, more sugar for sweetness, or a pinch of salt).

Return puréed sauce to the saucepan and simmer on low 3–5 minutes to meld flavors and thicken to a spreadable BBQ consistency. Remove from heat and set aside. Reserve about 1/2 cup for spreading on sandwiches and keep the rest for glazing or other use. Keep warm or cool to room temperature if preparing ahead.

If breasts are thick, butterfly or pound them to an even thickness (about 1/2 inch) for even cooking. Pat chicken dry with paper towels.

In a small bowl, whisk together olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Brush or rub the mixture evenly over both sides of each chicken breast.

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly.

Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and an attractive char forms. Total time will depend on thickness.

During the last 2 minutes of grilling, brush each breast on both sides with about 1–2 tablespoons of the prepared peach BBQ sauce to glaze and caramelize slightly. Remove chicken from grill and let rest 5 minutes, then slice if desired.

While chicken rests, butter one side of each focaccia slice. Heat a skillet over medium heat and toast the bread, buttered side down, until golden and crisp, 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes—watch carefully to avoid burning.

Place a slice of cheddar cheese on the non-toasted side of the bottom focaccia slice so it can soften slightly from the warm chicken.

Place a grilled chicken breast (whole or sliced) on top of the cheddar. Spoon about 1–2 tablespoons of the peach BBQ sauce over each chicken breast (use reserved 1/2 cup).

Top chicken with a generous handful (about 1/2 cup) of fresh arugula per sandwich.

Close sandwiches with the toasted focaccia tops. Press gently so the cheese melts slightly from residual heat. If you prefer the cheese more melted, place assembled sandwiches back on the warm skillet, cover, and heat 30–60 seconds.

Cut each sandwich in half and serve immediately with extra peach BBQ sauce on the side.