Sambos Recipe

Wash and peel potatoes (optional). Cut each potato into 1/4–1/2-inch sticks. Rinse cut potatoes in cold water until water runs clear to remove starch.

Soak cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch — this improves crispness.

Drain potatoes and pat completely dry with clean kitchen towels. If using cornstarch, toss dried fries with 2 tbsp cornstarch until lightly coated, then shake off excess.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, blanch fries for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crispy. Drain on paper towels and immediately season with 2 tsp fine sea salt. Keep warm in a low oven (200°F/90°C) while finishing sandwiches.

Prepare patties

Divide ground beef into four 4-oz portions and gently shape into patties about 3/4-inch thick and slightly wider than the buns (they will shrink while cooking). Season both sides of each patty with salt and pepper.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add a light brush of oil or a small amount of butter. Place patties on the hot surface and cook without pressing for 3–4 minutes until a browned crust forms. Flip and cook another 2–3 minutes for medium doneness. Place a slice of cheddar on each patty during the last minute to melt. Transfer patties to a warm plate and tent with foil.

Toast buns

Spread softened butter on cut sides of hamburger buns. Toast cut sides on the skillet or under a broiler until golden, about 1–2 minutes. Remove and set aside.

Prepare deli-style sandwich (turkey & ham)

Assemble two deli-style sambos using the roast turkey and ham: layer 2 oz turkey and 2 oz ham on the bottom bun, add a leaf of lettuce, 2–3 tomato slices, a few onion rings, and two pickle slices. Spread 1 tbsp mayonnaise and 1/2 tsp mustard on the top bun (adjust to taste). Close sandwich.

Prepare cheeseburger sambos

Place a cheeseburger patty on each toasted bottom bun. Add 2 pickle slices, a leaf of lettuce, a slice of tomato (if desired), and a smear of ketchup (1 tbsp) and mayonnaise (1 tbsp) on the top bun. Close sandwich.

If serving all four sambos, arrange two cheeseburgers and two deli sandwiches on plates. Serve immediately with a generous portion of hot fries on the side and optional condiments (hot sauce, coleslaw).