Turkey, bacon, lettuce, tomato, homemade herb mayo

Turkey BLT Sandwich (Full)

Lettuce, tomato, cucumber, onion, sprouts, broccoli, herb oil, dill havarti

Peter B Vegetarian Sandwich (Full)

Herbed house baked pork, Swiss cheese, ham, tomato, dijon mustard, pickles with homemade mojo spread

Llana Cubana Sandwich

Ham, hot ham, salami, black olives, red onion, hot relish, herbed oil, provolone, lettuce, tomato

Italian Sandwich (Half)

Turkey BLT Sandwich (Half)

Sliced grilled chicken breast, blue cheese, tomato, bacon, red onion, mayo

My Bleu Chicken Sandwich

Peter B Vegetarian Sandwich (Half)

Roasted turkey, bacon, American cheese, tomato, pickles, honeycup mustard

The Gobbler Sandwich

In a bowl, combine mayonnaise, chopped parsley, chopped dill, lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated. Set aside.

Prepare the Herb Mayo

In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Remove and drain on paper towels.

Cook the Bacon

Toast the bread slices if desired. Spread a generous amount of the herb mayo on both slices of bread. Layer sliced turkey, lettuce leaves, tomato slices, and crispy bacon on one slice. Top with the other slice of bread.

Assemble the Sandwich

Cut the sandwich in half if desired and serve immediately. Enjoy your Turkey BLT Sandwich!

Serve

Turkey breast, sliced

Bacon strips

Lettuce leaves

Tomato, sliced

Bread (your choice, e.g., whole grain, sourdough)

Wash and slice the lettuce, tomato, cucumber, onion, and broccoli. Set aside.

Prepare the Vegetables

If desired, toast the bread slices until golden brown.

Toast the Bread

On one slice of bread, layer the lettuce first, followed by tomato, cucumber, onion, sprouts, and broccoli.

Place the dill havarti cheese slices on top of the vegetables, then drizzle herb oil over the sandwich.

Add Cheese and Herb Oil

Top with the second slice of bread, cut in half if desired, and serve immediately.

Finish the Sandwich

Lettuce

Tomato

Cucumber

Onion

Sprouts

Broccoli

Herb Oil

Dill Havarti Cheese

Bread (your choice)

In a blender, combine garlic, oregano, thyme, salt, and pepper. Blend in olive oil and vinegar until smooth.

Prepare the Mojo Marinade

Place the pork shoulder in a large bowl or zip-top bag. Pour the mojo marinade over the pork, ensuring it's completely coated. Marinate in the refrigerator for at least 4 hours or overnight.

Marinate the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 3-4 hours, or until the meat is tender and easily shredded. Let it rest, then shred the pork.

Cook the Pork

Slice the Cuban bread or baguette in half. Layer with shredded pork, Swiss cheese, ham, tomato slices, Dijon mustard, and pickles.

Preheat a panini press or grill. Place the assembled sandwich on the grill and press down. Grill for about 5-7 minutes, or until the bread is crispy and the cheese is melted.

Grill the Sandwich

Remove the sandwich from the grill, slice in half, and serve hot.

Pork shoulder

Garlic cloves

Fresh oregano

Fresh thyme

Swiss cheese

Sliced ham

Dijon mustard

Pickles

Cuban bread or baguette

Gather all the ingredients and prepare them by slicing the onions, tomatoes, and cheeses.

Prepare the Ingredients

Slice the Italian sub roll in half. On the bottom half, layer the sliced ham, hot ham, salami, black olives, red onion, and provolone cheese.

Spread hot relish and drizzle herbed oil over the meat and cheese. Top with shredded lettuce and sliced tomato.

Add Relish and Vegetables

Place the top half of the sub roll over the fillings. Press down gently to compact the ingredients.

Cut the sandwich in half if desired, and serve immediately.

Sliced hot ham

Sliced salami

Black olives, sliced

Red onion, thinly sliced

Hot relish

Herbed oil

Provolone cheese, sliced

Lettuce, shredded

Italian sub roll

In a small bowl, combine mayonnaise, chopped dill, chopped parsley, garlic powder, salt, and black pepper. Mix until well combined and set aside.

Make the Herb Mayo

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

Spread a generous amount of the herb mayo on one side of each slice of bread. Layer the turkey, crispy bacon, lettuce, and tomato slices on one slice of bread. Top with the other slice of bread, mayo side down.

Cut the sandwich in half and serve immediately.

Turkey breast (sliced)

Bacon

Lettuce (leafy, such as romaine or iceberg)

Tomato (sliced)

Bread (your choice, e.g., sourdough or wheat)

Grill the chicken breast until fully cooked, approximately 6-7 minutes per side. Let it rest and then slice it into thin pieces.

Prepare the Chicken

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess fat.

Spread mayonnaise on one side of each slice of bread. Layer the sliced chicken, blue cheese, tomato, bacon, and red onion on one slice, then top with the other slice of bread.

Grilled chicken breast

Blue cheese

Red onion

Mayonnaise

Wash and slice the lettuce, tomato, cucumber, onion, and broccoli. Prepare the sprouts by rinsing them under cold water.

On a slice of bread, layer the lettuce, tomato slices, cucumber slices, onion slices, broccoli, and sprouts.

Place the dill havarti cheese slices on top of the vegetables and drizzle with herb oil.

Add Cheese and Oil

Add the second slice of bread on top to complete the sandwich. Cut the sandwich in half and serve immediately.

Top and Serve

Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.

Prepare the Bacon

On one slice of bread, layer the roasted turkey, followed by the bacon, American cheese, tomato slices, and pickles.

Spread honeycup mustard on the other slice of bread and place it on top of the sandwich.

Turkey Blt Sandwich (full)

Peter B Vegetarian Sandwich (full)

Llana Cubana Sandwich

Italian Sandwich (half)

Turkey Blt Sandwich (half)

My Bleu Chicken Sandwich

Peter B Vegetarian Sandwich (half)

The Gobbler Sandwich