Sando Sides Recipe

Select one base side to prepare: chips, green salad, or fries. Follow the matching section below for detailed preparation steps.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch; soak 20–30 minutes if time allows, then drain and pat dry thoroughly with a kitchen towel.

Fry

Heat oil in a deep pot or fryer to 175°C (350°F). Fry potatoes in small batches for 4–5 minutes until cooked through but not brown. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and return fries in batches for 2–3 minutes until golden and crisp. Drain, season with kosher salt and black pepper, and serve hot (yield ~300 g).

Combine mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. Toss gently with 2 tablespoons vinaigrette just before serving to avoid wilting. Plate 3 cups as a side portion.

Slice

Using a mandoline or very sharp knife, slice Yukon Gold potato paper-thin (1–2 mm). Place slices in a bowl of cold water and swish to remove surface starch; dry completely on a clean towel or paper towel.

Fry

Heat 500 ml neutral oil in a deep pot to 180°C (360°F). Fry potato slices in small batches 2–3 minutes until edges curl and chips are golden. Remove to paper towels and immediately season with 1/2 tsp fine salt. Serve 2.5 cups per portion.

Sweat aromatics & make roux

Melt 1 tablespoon butter in a saucepan over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Sprinkle 1 tablespoon flour over the onions and stir to coat; cook 1 minute to remove raw flour taste.

Deglaze & simmer

Slowly add 1/2 cup ale, scraping any bits from the pan. Whisk in 1 cup stock until smooth. Bring to a gentle simmer and cook 5–7 minutes to thicken slightly.

Finish soup

Reduce heat to low. Whisk in 1/2 cup milk, 1/2 cup grated cheddar, and 1/2 teaspoon Dijon mustard until cheese melts and soup is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm and serve 1 cup as a side.

Toss 1 cup chopped romaine with 2 tablespoons Caesar dressing until evenly coated. Add shaved Parmesan and croutons; toss lightly and plate immediately to preserve crunch.

Combine

In a bowl, fold together 3/4 cup cooked short pasta, 2 tablespoons softened cream cheese, 1 tablespoon mayonnaise, 1 teaspoon minced pickled jalapeño, 1 tablespoon crumbled bacon, and 1 tablespoon sliced green onion until evenly coated. Season with 1/4 teaspoon salt to taste. Chill briefly or serve at room temperature as a 1-cup side portion.

To add an extra side, prepare a second portion of any chosen side using the same steps above. To swap to a gluten-free bun when ordering a sando, replace the standard bun with one gluten-free piece at plating—no additional cooking required.