Crispy fried chicken served with slaw and pickles on a toasted bun.

Fried chicken sandwich

A classic side dish made with tender potatoes, mayonnaise, and seasonings.

Potato salad

A savory sandwich filled with mushrooms, choice of meats, and melted cheese.

Mushroom, meat and cheese sandwich

A fresh salad featuring mixed greens, seasonal vegetables, and a light vinaigrette.

Apollonia salad

A delightful stack of fresh tuna, avocado, and special sauce served on a bed of greens.

Tuna Stack

A classic sandwich featuring slow-roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.

Cuban sandwich

Grilled chicken wrapped in a soft tortilla with fresh vegetables and sauce.

Chicken wrap

A hearty sandwich with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.

Reuben sandwich

A delicious toasted sandwich with gooey cheese, crispy bacon, and ham.

Toasted cheese, bacon and ham sandwich

In a bowl, combine buttermilk with salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate the Chicken

In a shallow dish, place the flour and season it with a pinch of salt and pepper. Mix well.

Prepare the Coating

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Remove chicken from buttermilk and dredge each piece in the seasoned flour, shaking off excess. Fry the chicken pieces for about 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

While the chicken is frying, toast the burger buns in a separate pan or under a broiler until golden.

Toast the Buns

Spread mayonnaise and hot sauce on the bottom bun. Place a piece of fried chicken on top, followed by a generous amount of coleslaw and pickles. Top with the other half of the bun.

Assemble the Sandwich

Serve

chicken breasts

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

burger buns

coleslaw mix

pickles

mayonnaise

hot sauce

Wash and peel the potatoes. Cut them into bite-sized cubes and place them in a large pot of salted boiling water. Cook until fork-tender, about 15-20 minutes.

Prepare the Potatoes

Once cooked, drain the potatoes and let them cool completely in a large bowl.

Drain and Cool

In a separate bowl, combine mayonnaise, Dijon mustard, salt, black pepper, and paprika. Mix well until smooth.

Mix Dressing

Add the diced celery, chopped red onion, and diced pickles to the cooled potatoes. Pour the dressing over and gently mix until evenly coated.

Combine Ingredients

Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, sprinkle with fresh parsley.

Chill and Serve

Potatoes

Mayonnaise

Dijon mustard

Celery, diced

Red onion, finely chopped

Pickles, diced

Salt

Black pepper

Paprika

Fresh parsley, chopped

Clean the mushrooms and slice them thinly. In a skillet, heat the olive oil over medium heat. Add the mushrooms, salt, black pepper, and garlic powder. Sauté until the mushrooms are golden brown and tender, about 5-7 minutes.

Prepare the Mushrooms

On one slice of bread, layer the sautéed mushrooms, followed by the choice of meat and then the cheese. Top with the second slice of bread.

In the same skillet, melt the butter over medium heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes on each side.

Grill the Sandwich

Remove from skillet, slice in half, and serve hot.

Mushrooms

Choice of meat (ham, turkey, or roast beef)

Cheese (cheddar, Swiss, or provolone)

Bread (your choice: ciabatta, sourdough, or whole wheat)

Butter

Garlic powder

Olive oil

Wash and chop the mixed greens, cherry tomatoes, cucumber, red bell pepper, carrots, and avocado into bite-sized pieces.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until combined.

Make the Vinaigrette

In a large salad bowl, combine the chopped mixed greens and seasonal vegetables. Drizzle the vinaigrette over the salad and toss gently to coat.

Combine the Salad

Serve the salad immediately, garnished with additional black pepper or avocado slices if desired.

Mixed greens

Cherry tomatoes

Cucumber

Red bell pepper

Carrots

Avocado

Balsamic vinegar

Cut the fresh tuna steak into small cubes and place them in a mixing bowl.

Prepare the Tuna

In a separate bowl, combine soy sauce, sesame oil, lime juice, and sriracha sauce. Mix well.

Make the Special Sauce

Add the special sauce to the cubed tuna, and gently toss to coat. Season with salt and black pepper to taste.

Combine Tuna and Sauce

Halve the avocado, remove the pit, and scoop out the flesh. Cut it into thin slices.

Prepare the Avocado

On a plate, create a base with mixed greens. Layer the marinated tuna on top and then add the avocado slices.

Assemble the Stack

Sprinkle sesame seeds on top for garnish. Serve immediately.

Garnish

Fresh tuna steak

Soy sauce

Sesame oil

Lime juice

Sriracha sauce

Sesame seeds

Slice the Cuban bread in half lengthwise to create a sandwich base.

Prepare the Cuban Bread

Spread mustard on both halves of the bread. Layer with slow-roasted pork, ham, Swiss cheese, and pickles.

Layer the Ingredients

Place the top half of the bread over the layered ingredients to form a sandwich.

Close the Sandwich

Spread butter on the outside of the sandwich.

Butter the Outside

Heat a pan over medium heat. Place the sandwich in the pan and press down with a heavy skillet or a sandwich press. Grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

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

Cuban bread

Slow-roasted pork

Swiss cheese

Pickles

Mustard

Grill the chicken breast until cooked through, then slice it into strips.

Prepare the Chicken

Wash and chop the lettuce, tomato, cucumber, and avocado.

On each tortilla, layer the grilled chicken, vegetables, and drizzle with ranch dressing. Season with salt and pepper to taste.

Assemble the Wrap

Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.

Wrap it Up

Cut the wrap in half and serve immediately.

Grilled chicken breast

Soft tortillas

Lettuce

Tomato

Ranch dressing or sauce of choice

Lay out two slices of rye bread on a clean surface. Spread 1 tablespoon of Russian dressing on each slice.

Prepare the Sandwich

Layer the corned beef evenly on one slice of bread, followed by the sauerkraut, and then place the Swiss cheese on top. Close the sandwich with the second slice of bread.

Add the Fillings

In a skillet, melt 1 tablespoon of butter over medium heat. Place the sandwich in the skillet and grill for about 4-5 minutes until the bread is golden brown.

Carefully flip the sandwich, add the remaining tablespoon of butter to the skillet, and grill the other side for another 4-5 minutes until the cheese is melted and the bread is golden.

Flip and Finish

Once done, remove the sandwich from the skillet, slice it in half, and serve immediately with extra Russian dressing on the side if desired.

Slice and Serve

Rye bread

Corned beef

Sauerkraut

Russian dressing

Place one slice of bread on a clean surface. Layer with cheddar cheese, bacon, ham, and then another slice of cheddar cheese on top. Finally, place the second slice of bread on top to complete the sandwich.

Spread butter evenly on the outer sides of both slices of bread.

Butter the Bread

Heat a skillet over medium heat. Once hot, place the sandwich in the skillet and cook for about 3-4 minutes until golden brown. Carefully flip the sandwich and cook the other side for another 3-4 minutes until the cheese is melted and both sides are golden.

Toast the Sandwich

Remove the sandwich from the skillet, let it cool for a minute, then slice in half and serve warm.

Fried Chicken Sandwich

Potato Salad

Mushroom, Meat And Cheese Sandwich

Apollonia Salad

Tuna Stack

Cuban Sandwich

Chicken Wrap

Reuben Sandwich

Toasted Cheese, Bacon And Ham Sandwich