Ingredients (1 serving)
1 slice good bread (sourdough or country loaf)
⅓ cup ricotta cheese
1 teaspoon honey
1 teaspoon olive oil
1 tablespoon chopped pistachios
½ teaspoon lemon zest
Pinch of salt
Optional
Fresh berries
Instructions
1. Toast the bread until golden and crisp.
2. In a small bowl, mix the ricotta with a pinch of salt and the lemon zest. This brightens the flavor and keeps it from tasting flat.
3. Spread the ricotta generously on the toast.
4. Drizzle with honey and olive oil.
5. Finish with chopped pistachios for texture.
6. Add berries if you want a little extra freshness.
Chef Tip
Whipping ricotta with a spoon for about 20 seconds makes it lighter and creamier.
Ingredients (1 serving)
1 slice sourdough bread
1 egg
½ avocado
1 teaspoon olive oil
Salt
Black pepper
Red pepper flakes
Optional
Lemon juice
Fresh herbs (chives or parsley)
Instructions
Bring a small pot of water to a boil.
Gently add the egg and cook for 6½ to 7 minutes. This creates a jammy yolk that’s rich and creamy.
Immediately place the egg in cold water to stop the cooking.
Toast the bread while the egg cools.
Mash the avocado with olive oil, salt, pepper, and a few drops of lemon juice.
Spread the avocado on the toast.
Peel the egg, slice it in half, and place on top.
Finish with red pepper flakes and herbs.
Chef Tip
That jammy yolk acts like a natural sauce when it runs into the avocado.
Ingredients (1 serving)
1 slice crusty bread
1 ripe tomato
1 clove garlic
1 tablespoon olive oil
Salt
Black pepper
Optional
Fresh basil
Instructions
Toast the bread until golden.
Cut the tomato in half and grate it into a bowl using a box grater. Discard the skin.
Add olive oil, salt, and pepper to the grated tomato and mix.
Lightly rub the toasted bread with the garlic clove.
Spoon the tomato mixture over the toast.
Finish with basil and a drizzle of olive oil.
Chef Tip
Grating the tomato creates a natural sauce that soaks into the bread.
Ingredients (1 serving)
1 Italian sub roll
2 slices salami
2 slices capicola or ham
2 slices provolone cheese
½ cup shredded lettuce
2 slices tomato
2 tablespoons thinly sliced red onion
1 tablespoon olive oil
1 teaspoon red wine vinegar
Salt
Black pepper
Optional: banana peppers
Instructions
Slice the sub roll lengthwise without cutting all the way through.
Layer the salami, capicola, and provolone inside the bread.
Add lettuce, tomato, red onion, and banana peppers if using.
Drizzle with olive oil and red wine vinegar.
Finish with salt and black pepper.
Close the sandwich and press gently before serving.
Chef Tip
Seasoning the lettuce and tomatoes with salt and pepper makes the entire sandwich taste better.
Ingredients (1 serving)
1 sub roll
1 grilled chicken breast, sliced
2 tablespoons pesto
2 slices mozzarella cheese
½ cup arugula
1 tablespoon olive oil
Optional: sliced tomato
Instructions
Lightly toast the sub roll in the oven or a pan.
Spread pesto on both sides of the bread.
Layer the sliced chicken and mozzarella.
Warm the sandwich briefly in the oven until the cheese begins to melt.
Add arugula and tomato.
Drizzle lightly with olive oil before closing the sandwich.
Chef Tip
Adding fresh greens after warming the sandwich keeps them crisp and fresh.
Ingredients
1 sub roll
150 g steak (flank or sirloin), thinly sliced
½ onion, sliced
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
2 slices provolone cheese
Salt
Black pepper
Instructions
Heat olive oil in a skillet over medium-high heat.
Add the sliced onion and cook until soft and lightly caramelized.
Add the steak and season with salt and pepper.
Cook for about 2–3 minutes until browned.
Add butter and garlic to the pan and toss the steak mixture.
Place the steak and onions into the sub roll.
Top with provolone and warm briefly until melted.
Chef Tip
Slice steak thinly against the grain to keep it tender in the sandwich.
