A unique sandwich experience with various fillings.

Clubfoot® Sandwiches

Fresh and crisp salads made with seasonal ingredients.

Salads

Heated sandwiches that bring comfort and flavor.

Clubfoot® Heaters

A selection of additional items to satisfy your cravings.

Other Stuff

Delicious flatbread creations with a variety of toppings.

Flatfoots™

A choice of sides to complement your meal.

Potato or Rice

Iceberg lettuce, tomatoes, mozzarella & croutons. Choice of dressing. You may choose spring mix instead of iceberg, or a mix of both.

Small Dinner Salad

Ham, bacon or turkey sausage with fried egg on grilled bread rounds topped with cheddar

Breakfast Wheel

Grilled potato with ham, bacon or turkey sausage with fried egg, topped with provolone, swiss & cheddar

The Nuke™

The Nuke™ Breakfast plus onions, mushrooms & green peppers

The Nuke™ Breakfast Deluxe

Gather all the ingredients needed for the sandwich.

Prepare the Ingredients

Lightly toast the whole grain bread slices to add a crunch.

Toast the Bread

On one slice of toasted bread, spread mayonnaise, then layer turkey, bacon, lettuce, tomato (sliced), cheese, and avocado (sliced).

Layer the Fillings

Sprinkle salt and black pepper over the fillings to enhance the flavor.

Season

Place another slice of toasted bread on top to complete the sandwich.

Top it Off

Cut the sandwich in half if desired and serve immediately.

Serve

Whole grain bread

Cooked turkey breast

Crispy bacon

Lettuce leaves

Tomato

Mayonnaise

Cheddar cheese

Avocado

Salt

Black pepper

Wash the mixed greens, cherry tomatoes, cucumber, red onion, and carrots under cold water. Pat them dry with a clean kitchen towel.

Prepare the Vegetables

Chop the cucumber, slice the red onion thinly, and grate or julienne the carrot.

Chop the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, chopped cucumber, sliced red onion, and grated carrot.

Assemble the Salad

Sprinkle the feta cheese over the top of the salad.

Add Cheese

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Serve immediately and enjoy your fresh salad!

Mixed greens

Cherry tomatoes

Cucumber

Red onion

Carrots

Feta cheese

Olive oil

Balsamic vinegar

Pepper

Spread mayonnaise on one side of each slice of bread. On the unspread side, layer turkey, ham, bacon, Swiss cheese, and cheddar cheese. Top with another slice of bread, mayonnaise side down.

Assembling the Sandwich

In a skillet over medium heat, melt 1 tablespoon of butter. Place the assembled sandwich in the skillet and grill until golden brown, about 3-4 minutes per side. Repeat with remaining sandwiches, adding more butter as needed.

Grilling the Sandwich

Cut the sandwiches in half and serve warm. Enjoy your Clubfoot® Heaters!

Serving

sliced sourdough bread

sliced turkey breast

sliced ham

crispy bacon

Swiss cheese

cheddar cheese

mayonnaise

mustard

butter

Arrange the potato chips, mini pretzels, and mixed nuts in separate bowls. Serve with guacamole and hummus on the side.

Assemble the Snacks

Thread pieces of fruit onto skewers to create colorful fruit skewers. Use a mix of berries, melon, and pineapple.

Prepare the Fruit Skewers

Dip fresh strawberries into melted chocolate and let them cool on parchment paper until the chocolate hardens.

Chocolate Dipped Strawberries

Potato Chips

Guacamole

Mini Pretzels

Hummus

Mixed Nuts

Fruit Skewers

In a mixing bowl, combine the all-purpose flour, salt, and baking powder.

Mix Dry Ingredients

Make a well in the center of the dry mixture and add the water and olive oil. Mix until a dough forms.

Add Wet Ingredients

Turn the dough onto a floured surface and knead for about 5 minutes until smooth.

Knead the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Rest the Dough

Divide the dough into 4 equal portions. Roll each portion out to about 1/4 inch thickness.

Roll Out the Flatbreads

Heat a skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side until golden brown.

Cook the Flatbreads

all-purpose flour

water

salt

olive oil

baking powder

Peel and chop the Russet potatoes into uniform pieces.

Prepare the Potatoes

Place the chopped potatoes in a large pot, cover with water, and add salt. Bring to a boil and cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Russet potatoes

Butter

Milk

Wash and chop the iceberg lettuce (or spring mix) into bite-sized pieces and place in a large salad bowl.

Prepare the Salad Base

Chop the tomatoes into bite-sized pieces and add them to the bowl with the lettuce.

Add Vegetables

Add the cubed mozzarella cheese to the salad.

Incorporate Cheese

Sprinkle the croutons on top of the salad.

Top with Croutons

Drizzle your choice of dressing over the salad and toss gently to combine.

Iceberg lettuce

Tomatoes

Mozzarella cheese, cubed

Croutons

Spring mix (optional)

Dressing of choice

Gather all ingredients and prepare the bread by cutting each slice into rounds using a cookie cutter or a glass.

In a skillet over medium heat, cook the ham, bacon, or turkey sausage until crispy and heated through. Remove from skillet and set aside.

Cook the Meat

In the same skillet, melt 1 tablespoon of butter. Add the bread rounds and grill on each side until golden brown. Remove from skillet and set aside.

Grill the Bread

Add the remaining butter to the skillet. Crack the eggs into the skillet, season with salt and pepper, and cook to your preferred doneness (sunny-side up, over-easy, etc.).

Fry the Eggs

On each grilled bread round, place a slice of the cooked meat, then top with a fried egg, and finally sprinkle with shredded cheddar cheese.

Assemble the Breakfast Wheels

Return the assembled breakfast wheels to the skillet over low heat or place under a broiler for a few minutes to melt the cheese.

Melt the Cheese

Remove from heat and serve warm, garnished with additional herbs or hot sauce if desired.

Bread (sourdough or your choice)

Eggs

Ham, bacon, or turkey sausage

Preheat your grill to medium-high heat. Wash and pierce the potatoes with a fork. Rub them with olive oil, salt, and black pepper.

Place the potatoes directly on the grill and cook for about 45 minutes, turning occasionally, until they are tender and cooked through.

Grill the Potatoes

While the potatoes are grilling, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. In the same skillet, cook the ham or turkey sausage until heated through and lightly browned.

Cook the Bacon and Sausage

In the same skillet, fry the eggs to your desired doneness, seasoning with salt and pepper.

Once the potatoes are done, cut them in half lengthwise and scoop out a little of the flesh to create a small well. Fill the well with the cooked sausage and bacon. Top with provolone, swiss, and cheddar cheese. Return to the grill for 5 minutes or until the cheese is melted.

Assemble The Nuke™

Top the cheesy potato halves with the fried eggs and serve immediately.

Large Potatoes

Ham or Turkey Sausage

Bacon

Large Eggs

Provolone Cheese

Swiss Cheese

Cheddar Cheese

Olive Oil

Black Pepper

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

In a bowl, crack the eggs and whisk them together with salt and black pepper until well combined.

Beat the Eggs

Push the sautéed vegetables to one side of the skillet and add the remaining tablespoon of olive oil if needed. Pour the beaten eggs into the empty side of the skillet. Let them cook undisturbed for a minute, then gently stir to scramble until cooked through, about 3-4 minutes.

Cook the Eggs

Mix the eggs with the sautéed vegetables. If desired, sprinkle shredded cheese on top and let it melt. Serve hot.