Chef Russell LaCasce from ZuZu Restaurant and Cafe shares recipe for three different styles of open-faced sandwiches.

INGREDIENTS

for braised short rib and egg

• 1/2 pound braised short in jus

• 1/4 cup whipped potato

• 1egg

• 1 slice of rustic sourdough bread, grilled

• 1tablespoon of chopped chives

• Block of Parmesan cheese for grating

• Sea salt

• Black pepper

for burrata and blood orange

• 4 ounces of burrata cheese

• 1 blood orange supremes and zest

• 4 calabrian chiles and oil

• 1 slice of rustic sourdough bread, grilled

• 2 ounces of sough chopped Marcona almonds

• Sea salt

• Black pepper

• Extra virgin olive oil

for blt

• 4 ounces of thick sliced slab bacon

• 2 tablespoons of herb mayo

• 2 tablespoon of tomato jam

• 2 ounces of baby arugula

• 1 slice of rustic sourdough bread, grilled

• Black pepper

• Espelette pepper

• Sea salt

INSTRUCTIONS

for braised short rib and egg

Starting with the bread on the bottom, spread whipped potato on the bread and spoon the hot short rib over the top.

Then fry your egg and add that on top of the bread.

Spoon a little of the short rib jus over the top and finish with chive, sea salt, black pepper, and Parmesan cheese.

for burrata and blood orange

Starting with the bread spread the burrata over the top of the bread and season with salt and pepper.

Grate a little orange zest on the burrata and dress with the blood orange supremes.

Garnish with chopped Calabrian Chile, marcona almonds, Chile oil, sea salt and cracked black pepper.

for blt

Starting with the bread spread the herb mayo on first.

Heat your slab bacon in a sauté pan until crisp and tender.

Dress the bacon with tomato jam.

Season your arugula with sea salt, pepper, and olive oil and nest on top of the tomato jam.

Garnish with a pinch of espellette pepper and a small drizzle of olive oil

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