Sunday - Wednesday | 10pm - 12am Recipe

Prep bread and spread

In a small bowl combine mayonnaise and dijon mustard. Spread the mixture thinly on the inside face of both sourdough slices.

Garlic butter toast

In a small skillet over medium heat, melt unsalted butter with olive oil. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Brush the garlic butter on the outside face of each bread slice.

Assemble and melt

Heat the same skillet to medium-low. Place one slice bread, buttered side down, then layer cheddar slices, roast beef (evenly distributed), pickled jalapeños, tomato slices, and baby spinach. Season tomato and spinach lightly with a pinch of kosher salt and black pepper. Top with the second bread slice, buttered side up.

Pan-grill sandwich

Cook the sandwich 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If the bread browns too fast, reduce heat to low and cover briefly (30–60 seconds) to help cheese melt without burning the crust.

Rest and slice

Transfer sandwich to a cutting board and let rest 1 minute. Slice in half and serve immediately.

Prep and slice

Wash potato thoroughly (no need to peel). Slice into 1/8–1/4 inch thick rounds for even cooking.

Season and cook

Toss potato rounds in a bowl with vegetable oil, smoked paprika, and a pinch of sea salt until evenly coated. In a nonstick skillet over medium-high heat, arrange rounds in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes per side until golden brown and crisp.

Finish

Transfer cooked potato coins to a paper towel-lined plate and sprinkle with remaining salt. Serve alongside the sandwich while hot.