Tribute Two Recipe

Classic Turkey Sourdough

Spread 1 tsp mayonnaise on one slice of sourdough and 1/2 tsp Dijon mustard on the other. Layer 60 g roast turkey, 1 slice provolone, 1 lettuce leaf, 2–3 tomato slices and season with a pinch of salt and pepper. Close sandwich and lightly butter outer faces of bread (1/2 tsp butter each). Toast in a hot skillet or sandwich press 2–3 minutes per side until golden and cheese melts. Rest 1 minute and cut in half.

Ham & Cheddar Ciabatta

Slice ciabatta horizontally. Spread 1/2 tsp mayonnaise on bottom half. Layer 100 g smoked ham, 2 slices cheddar, a few pickle slices and 1 tbsp thinly sliced red onion. Top with top half of roll. Warm in oven at 180°C (350°F) for 4–6 minutes until cheese softens, or serve at room temperature.

Roast Beef Wrap

Lay 10-inch tortilla flat. Spread 15 g cream cheese evenly leaving 1-inch border. Arrange 120 g roast beef, 1 lettuce leaf, 2 tbsp sliced red onion, 2 tomato slices and drizzle 1/2 tsp Dijon mustard. Season with salt and pepper, then tightly roll burrito-style. Optional: grill seam-side down in skillet 1–2 minutes to seal and warm.

Smoked Salmon Open Ciabatta

Brush ciabatta lightly with 1/2 tsp olive oil. Spread 30 g cream cheese over one half. Layer 80 g smoked salmon, sprinkle 1 tsp capers, a few thin red onion slices and 1 tsp chopped parsley. Squeeze lemon wedge over top and serve open-faced.

In a bowl combine 2 cups mixed greens, 1/2 sliced cucumber and 6 halved cherry tomatoes. Whisk together 2 tsp olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss salad with dressing and garnish with 1 tsp chopped parsley.

If choosing fries: bake frozen fries according to package instructions (typically 18–22 minutes at 200°C / 400°F), turning halfway, until golden and crisp. Season with salt to taste. If choosing chips: place 1 cup potato chips in a bowl and serve alongside sandwich.

Select any two items from the sandwich/wrap list and one side from the salad/fries/chips list. Arrange sandwich (cut if preferred) on plate with chosen side. Garnish with parsley and serve lemon wedge alongside if smoked salmon selected. Offer hot sauce on the side if desired.