Choice Of Brisket, Chicken, Steak, Mahi Mahi, Avocado, Beans, Lettuce, Tomato, Mexican Giardiniera, Mayo. Recipe

Brisket

If using pre-cooked brisket, reheat slices in a skillet over medium heat with 1 tsp olive oil for 2–3 minutes per side until warmed through. Season lightly with 1/4 tsp salt and a pinch of black pepper. Keep warm.

Chicken

Pat chicken breast dry, season both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Grill or sear chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly against the grain.

Steak

Season steak with 1/2 tsp salt and 1/4 tsp pepper. Heat a cast-iron skillet or grill to high with 1 tbs oil. Sear steak 3–5 minutes per side for medium-rare to medium (depending on thickness). Rest 5–7 minutes, then slice thinly across the grain.

Mahi mahi

Pat fish dry and season with 1/4 tsp salt, 1/8 tsp pepper and a squeeze of lime. Heat 1 tbs oil in a nonstick skillet or grill pan over medium-high heat. Cook mahi mahi 3–4 minutes per side until opaque and flakey. Remove and let rest 1–2 minutes; flake into large pieces.

Beans: If using canned beans, drain and rinse. Warm beans in a small saucepan over medium heat with 1/4 tsp ground cumin (optional), a pinch of salt and 1–2 tbs water; simmer 3–4 minutes, stirring occasionally. Mash lightly with a fork for a spreadable texture if desired.

Avocado: Slice half an avocado into thin slices. If you prefer, mash half the avocado with a pinch of salt to spread on the bun.

Lettuce & tomato: Rinse and dry lettuce, shred or tear into sandwich-sized pieces. Dice tomato into small cubes and drain excess juice on a paper towel to avoid sogginess.

Giardiniera & mayo: Stir the 2 tbs Mexican giardiniera into the 2 tbs mayonnaise (or brush mayo on the bun and top with giardiniera) to make a quick spicy mayo. Adjust amount to taste.

Toast the bun or roll face-down in the skillet used for protein for 30–60 seconds until lightly browned and warmed. If using tortillas for mahi mahi, warm them in the skillet 20–30 seconds per side.

Assemble: Spread spicy mayo on the bun bottoms (or tortillas). Add a layer of warmed beans (about 1/4–1/2 cup), then place your chosen protein (6–8 oz portion) on top. Add sliced avocado, shredded lettuce, diced tomato and 1–2 tbs extra giardiniera on top of the protein. Sprinkle a pinch of salt and a grind of black pepper over avocado and tomato. Top with bun top.

Serve with a side of fries or a mixed side salad and a lime wedge (for mahi mahi or to finish).

Fries: Cook packaged fries according to package instructions (bake or fry) until golden and crispy; season with salt immediately after cooking. Fresh fries: cut potatoes into strips, soak 30 minutes, dry, toss with 1 tbs oil and a pinch of salt, bake at 425°F (220°C) for 25–30 minutes turning once, or fry at 350°F (175°C) until golden.

Side salad: Toss 1–2 cups mixed greens with a light vinaigrette (1 tbs olive oil, 1 tsp vinegar, pinch of salt & pepper) and serve chilled alongside the sandwich.