Sandwiches Recipe

Prepare potatoes

Wash and scrub the russet potatoes. Using a mandoline or sharp knife, slice potatoes 1.5–2 mm (very thin) for crisp chips. Rinse the slices under cold water until water runs clear to remove excess starch. Pat dry thoroughly on clean towels or paper towels.

Fry chips

Pour oil into a heavy-bottomed pot or deep fryer and heat to 180°C (350°F). In batches (do not overcrowd), fry potato slices 2–3 minutes until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel–lined tray. Immediately season with kosher salt and black pepper. Keep warm in a single layer in a low oven (100°C / 210°F) if making ahead.

Lightly butter the outside of each bread piece or roll halves (1/2 tbs butter per bread piece). If using bread, you can toast in a pan or grill for 1–2 minutes per side over medium heat until golden. Meanwhile slice tomato into 4 thin slices and thinly slice the red onion. Wash and dry lettuce leaves.

Mix mayonnaise and mustard together in a small bowl and spread about 1/2 tbs of the mixture on the inside of each top and bottom piece of bread/roll.

Layer 2 slices of turkey per sandwich (4 slices per sandwich if using two slices of bread) and 1 slice Swiss cheese on the bottom bread. Top with lettuce, 1 tomato slice, and a few rings of red onion. Close sandwich and press lightly. If desired, warm the assembled sandwich in a skillet or panini press 1–2 minutes per side to melt the cheese.

Place 2–3 slices of roast beef on the bottom bread, add 1 slice cheddar, lettuce, tomato slice, and onion rings. For extra flavor, spread a thin additional swipe of mustard on the top bread. Press closed and serve. Briefly warm in a skillet (optional) to slightly melt the cheddar.

Make the tuna salad: in a bowl combine drained tuna, diced celery, 2 tbsp finely diced red onion, 3 tbs mayonnaise, lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Mix until combined but still slightly chunky. Taste and adjust seasoning. Spoon about 1/2 cup tuna salad onto the bottom bread, top with lettuce and tomato, close sandwich and serve cold.

Preheat a grill pan or skillet over medium-high heat. Toss zucchini, bell pepper and eggplant slices with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Grill vegetables 2–3 minutes per side until tender and slightly charred. Spread about 2 tbs hummus on each bottom slice of bread, layer grilled vegetables, add a small lettuce leaf, close sandwich and serve.

Cut sandwiches in half on a diagonal. Serve two sandwiches (customer chooses two options) per order alongside a generous handful of homemade chips and 2–3 pickle slices. Provide extra napkins and any condiments (ketchup, extra mayo, mustard) on the side.