Sandwiches Recipe

Prepare bread and condiments

Split the loaf lengthwise into two sandwich portions. Spread 1 tbs yellow mustard evenly on the bottom half of each sandwich and 0.5 tbs mayonnaise on the top half of each sandwich.

Assemble

Layer on each bottom half: 5 oz roasted pork, 2 oz ham (two slices), then arrange 3 pickle slices lengthwise, and top with 2 cheese slices (one per sandwich). Close with the top half.

Butter and grill

Spread about 1 tbs softened butter on the outside of each sandwich (both top and bottom). Heat a large skillet or griddle over medium heat. Place sandwiches butter-side down and press gently with a heavy spatula or a foil-wrapped brick. Grill 3-4 minutes per side, or until bread is golden and cheese is melted. If using a panini press, grill until toasted and cheese melts, about 4-6 minutes.

Remove from heat, let rest 1 minute, slice each sandwich in half, and serve hot.

Prepare meat

If using steak: pat slices dry, season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add steak strips in a single layer and sear 2-3 minutes until browned but still slightly pink or cooked to your liking. Remove and keep warm. If using chicken: season similarly and cook 3-4 minutes per side until cooked through and registers 165°F (74°C). Remove and keep warm.

Caramelize onions

In the same skillet, add 1 tbs butter or oil and the sliced onion. Cook over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Season with a pinch of salt.

Toast rolls and assemble

Lightly spread butter on cut sides of the rolls and toast in a skillet or under a broiler until lightly golden. To assemble each sandwich: spread 1 tbs mayonnaise on the top half of each roll. On the bottom half place half the cooked meat (about 5 oz), top with caramelized onions, 2 lettuce leaves, and 3–4 tomato slices. Close the roll and press lightly. Serve immediately.

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate to drain.

Cook eggs

Wipe skillet and return to medium-low heat. Add 1 tbs butter and let melt. Beat the 4 eggs with 0.5 tsp salt and 0.25 tsp pepper. Pour eggs into skillet and cook, stirring gently, until just set but still moist (soft-scrambled), about 2-3 minutes. Remove from heat.

Assemble

Toast the English muffins or rolls. On each bottom half place half the scrambled eggs, 2 strips of bacon, and 1 cheese slice (folded if needed). Close the sandwich, press briefly so residual heat melts the cheese, and serve hot.

Prep potatoes

Cut potatoes into 1/4- to 1/2-inch thick sticks. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Fry

Heat oil in a heavy pot or deep-fryer to 325°F (160°C). Working in batches, fry potatoes until just tender and pale golden, about 3-4 minutes. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crisp, about 2-3 minutes. Drain on fresh paper towels.

Season and serve

Immediately season with 1 tsp salt and 0.25 tsp black pepper (if using). Serve hot alongside the sandwiches.