Sandwiches

INGREDIENTS 1 pound thinly sliced salami 2 red bell peppers, thinly sliced 1 jalapeño, sliced into thin rings kosher salt 4 slices provolone cheese 1/2 cup torn fresh basil leaves 4 kaiser rolls, split and toasted INSTRUCTIONS Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side. As the slices are done, remove them to a plate. When all the salami is out of the pan, add the bell and jalapeño peppers along with a good pinch of salt and cook until tender, about 2 minutes. Remove the peppers to a plate. Reduce the heat under the pan to medium-low. Divide the salami into 4 equal piles, placing all of the piles in the pan. Top each pile with one-fourth of the bell and jalapeño peppers covered by 1 slice of cheese. Add 2 tablespoons water to the pan, cover with a lid, and allow the cheese to melt for 30 seconds. Remove the lid and sprinkle each pile with one-fourth of the basil. Pile into the rolls and serve.

INGREDIENTS 1 ¼ to 1 ½ cups of gluten-free all-purpose flour 3 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 1 ¼ cups milk 1 egg 3 tablespoons butter, melted INSTRUCTIONS In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Wait 5 minutes for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop 1/4 cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

INGREDIENTS 12 eggs 2 Tablespoons milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 slices cooked bacon, sausage patties, ham, or canadian bacon 12 English muffins 12 slices cheddar cheese , or your favorite cheese INSTRUCTIONS Preheat the oven to 325 degrees. Generously grease a 9x13 inch pan Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier). Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook. Remove from oven and allow to cool before cutting into 12 squares. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts. To Freeze: ...

INGREDIENTS 1 pound shaved RIB EYE Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 cups thinly sliced onions (from 1 large yellow) 2 cups thinly sliced button mushrooms (from 8 ounces) 4 slices provolone cheese 4 hoagie rolls, split and toasted INSTRUCTIONS Put a large skillet over high heat. Season the rib eye slices on both sides with salt and pepper. Add 3 tablespoons of the olive oil to the preheated pan and then add the beef. Cook until the meat browns and the edges begin to curl, about 30 seconds. Flip the beef and cook until the meat is fully cooked, another 30 seconds. Remove the beef to a plate. Reduce the heat to medium-high underneath the same skillet and add the remaining 1 tablespoon olive oil and then the onions, mushrooms, and a pinch of salt. Cook until the vegetables soften and begin to caramelize, about 3 minutes. Arrange the vegetables in the skillet into 4 equal piles. Divide the rib eye into 4 equal portions and place one onto each pile of vegetables. Top each pile with a slice of provolone cheese. Reduce the heat to low, add 2 tablespoons water to the pan, cover the pan, and cook until the cheese is fully melted, about 30 seconds. Pack one pile of veggies, meat, and cheese onto each hoagie roll and serve.

INGREDIENTS 6 hard-boiled eggs 1 tablespoon mayonnaise 1 teaspoon Dijon mustard Pink salt, to taste Black pepper, to taste Garlic powder, to taste Crushed red pepper, to taste Everything bagel seasoning, to taste Bread or bagels INSTRUCTIONS Peel the eggs and separate the whites and yolks. Chop the egg whites and add to a bowl. Combine one egg yolk, mayonnaise, and Dijon mustard in a small bowl. Season the chopped egg whites with salt, black pepper, garlic powder, crushed red pepper, and everything bagel seasoning. Add in the mayonnaise mixture to the egg whites. Stir until well combined. Toast the bread and then top with the egg salad.

INGREDIENTS 1 cup water 2 pounds boneless skinless chicken thighs/breasts (or a combination of the two) 1 tsp seasoned salt 1/4 cup mustard 1/4 cup honey 1/2 cup mayonnaise 1 tsp black pepper Salt to taste Buns and sliced pickles for serving INSTRUCTIONS Pour water into the Instant Pot. Place trivet in the pot. Place the chicken on top of the trivet. Sprinkle the chicken with the seasoned salt. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed chicken) or 20 minutes (frozen chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting. In a bowl stir together the mustard, honey, mayonnaise and pepper. Use tongs to place the chicken into the bowl. Shred up the chicken and coat it with the sauce. Salt to taste. Serve chicken hot or cold on top of buns with sliced pickles.