Your Choice Of Meat Recipe

Make the aioli

In a small bowl, combine 1 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon olive oil. Whisk until smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust lemon, salt or garlic as desired. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

If your chosen meat is not warm, warm it gently: for sliced roast beef or turkey, warm in a skillet over medium-low heat with a splash of water or broth for 2–3 minutes until heated through; for grilled chicken, reheat in a skillet or oven to reach 165°F (74°C). Keep meat moist but avoid overcooking.

If toasting bread, heat a skillet over medium heat. Spread 1/2 tablespoon butter on each bread face and toast until golden, about 1–2 minutes per side. Alternatively, lightly char rolls on a grill or toast in a toaster.

Spread about 1 to 2 tablespoons of the garlic aioli on the bottom half of each roll or slice of bread.

Arrange 3 ounces (approximately) of your warmed meat on each sandwich (total 12 oz yields four sandwiches). If using roast beef or turkey, layer slices slightly overlapping. If using grilled chicken, use sliced or shredded pieces.

Drizzle about 1/2 teaspoon to 1/2 tablespoon (adjust heat to taste) Crystal hot sauce over the meat on each sandwich. For a milder sandwich use 1/2 teaspoon; for more heat use 1 tablespoon distributed across the sandwich.

Top the meat with about 1/2 cup shredded romaine (shrettuce) per sandwich, gently pressing down to keep the filling in place.

If using, add pickles or pickled jalapeño slices on top of the lettuce for brightness and extra tang.

Spread a thin layer (about 1 teaspoon) of aioli on the top half of the bread, close the sandwich, and press gently. Cut in half if desired and serve immediately.

Serve sandwiches warm with extra Crystal on the side. Leftover aioli keeps refrigerated for up to 5 days.