PORTRAIT

OF
you

Shannah lei bugayong MS.CARLA REVERENTE

9-tamaraw
 Hot
Sandwiches
Pulled Chicken
Sandwiches with Slaw
INGREDIENTS Slaw, cup apple cider vinegar,3
tablespoons mayonnaise,2 tablespoons chopped fresh
cilantro,1 teaspoon honey, teaspoon celery seed,
small head of cabbage, very thinly sliced,Chicken and
assembly,2 tablespoons vegetable oil, divided, small
onion, finely chopped onion,1 garlic clove, finely chopped,1 canned chipotle chile in adobo,1 bay leaf,
cup barbecue sauce, cup apple cider vinegar,1 pound skinless, boneless chicken breasts,Kosher salt
and freshly ground black pepper,4 ciabatta or sandwich rolls, split, lightly toasted

RECIPE PREPARATION Slaw Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl.
Add cabbage and toss to coat. Cover and chill. Chicken and assembly Heat 1 Tbsp. oil in a large saucepan
over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3
minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and cup water. Bring to a boil.
Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 1520
minutes.Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season
chicken with salt and pepper and cook until deeply browned, 57 minutes. Turn chicken, add cup
water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked
through, 810 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to
coat. Fill rolls with chicken and slaw.

Cranberry Grilled Cheese

INGREDIENTS cup grated mild cheddar cup coarsely
chopped fresh cranberries,4 slices sandwich
bread,Unsalted butter,Dijon mustard

RECIPE PREPARATION Combine cheddar with

cranberries. Spread both sides of 4 slices sandwich
bread with butter; spread mustard over 2 slices and top
with cheese mixture. Close sandwiches. Heat a dry
medium skillet over medium and cook sandwiches,
pressing down occasionally, until golden brown and
cheese is melted, about 4 minutes per side.
 Arepas
INGREDIENTS

2 cups arepa flour (precooked cornmeal),2

teaspoons kosher salt,2 tablespoons vegetable
oil,Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime,
corn salad with onion and fresh herbs; for serving),Lime wedges (for serving) ingredient info: Arepa flour
is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina
precocida, it can be found in Latin markets and some supermarkets.

RECIPE PREPARATION Combine arepa flour and salt in a medium bowl. Make a well in the center and
add 2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no
dry lumps remain. Let rest 5 minutes to hydrate.Knead dough a few times in bowl, then divide into 8
pieces. Roll each piece on work surface into a ball, then gently flatten to about thick. Heat 1 Tbsp. oil
in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 68
minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 68 minutes.
Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.Split arepas and stuff with
desired fillings; serve with lime wedges for
squeezing over.

Egg and Avocado

Breakfast Sandwich
INGREDIENTS hot sauce,1 red bell pepper,
medium mango, cut into pieces,2 tablespoons light
brown sugar,2 tablespoons white wine vinegar,2
tablespoons fresh orange juice,1 tablespoon fresh
lime juice, teaspoon cayenne pepper,Kosher
salt,sandwich,9 large eggs, cup whole milk, cup ( stick) unsalted butter, cup grated extra sharp
cheddar,Kosher salt and freshly ground black pepper,6 kaiser rolls, split, lightly toasted,1 avocado, sliced,3 ounces
drained pickled cherry peppers or Peppadew peppers, thinly sliced

RECIPE PREPARATION hot sauce Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning
occasionally, until blackened in spots, 1215 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel
and remove seeds.

Pure bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with
water as needed, until smooth; season with salt.

DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.
The French Dip
INGREDIENTS 2 tablespoons unsalted butter,2
onions, halved lengthwise and thinly sliced,2
tablespoons brandy,2 1/2 pounds beef eye round,2
1/2 cups low-salt beef broth,1 cup beer (such as
pale ale),1 tablespoon kosher salt,1 garlic clove,
smashed,1 sprig rosemary,1 sprig thyme,1 bay leaf,1/2 teaspoon freshly ground black pepper,2
baguettes, halved lengthwise, cut crosswise into 4 pieces each

RECIPE PREPARATION Press Warm; set timer for 12 minutes (add or subtract time as needed) and press
Start to heat the pressure cooker. Melt butter in the pot; add onions and cook, stirring occasionally, until
caramelized, about 10 minutes. Add brandy and cook until evaporated, about 2 minutes. Add beef,
broth, beer, salt, garlic, rosemary, thyme, bay leaf, and pepper. Lock lid in place, making sure vent is
sealed. Press Warm; set timer for 15 minutes and press Start again to cook.Let pressure release
naturally. Remove lid and transfer beef to a carving board; let stand for 10 minutes. Slice beef very thinly
against the grain. Transfer onions and jus to a bowl. Place bottom halves of baguettes on a work surface.
Dip beef slices into cooking liquid, then place on baguette slices, divided equally. Top each with
remaining bread. Serve each sandwich with an individual
bowl of onions and jus for dipping.

Barbeque Pulled Turkey

Sandwich
INGREDIENTS Slaw,3 tablespoons mayonnaise,2 teaspoons
apple cider vinegar,1/2 teaspoon celery seeds,3 cups thinly
sliced green cabbage,BARBECUE sauce,2 slices applewood-
smoked bacon, chopped,1 cup tomato puree,1/4 cup apple cider vinegar,1/4 cup water,3 tablespoons (packed)
dark brown sugar,1 teaspoon chili powder,1/4 teaspoon ground cumin,2 1/3 cups shredded cooked turkey (light
and dark meat),4 soft rolls (such as onion, egg, sesame, or whole wheat)

RECIPE PREPARATION SLAW Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend.
Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD Can be made 1
day ahead. Cover and chill.BARBECUE SAUCE

Saut bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato
puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil;
reduce heat and simmer 5 minutes. Season to taste with salt and pepper.Add shredded cooked turkey to barbecue
sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally.Split and toast

rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve .
Open Faced Sanusages
and Peppers
Sandwiches
INGREDIENTS 2 tablespoons olive oil, divided
1 pound chicken or turkey sausage,1 cup
roasted red peppers from a jar, drained, cut
into 1/2-inch strips,3 tablespoons balsamic vinegar,1 teaspoon honey,1/4 teaspoon cayenne pepper,1
cup (packed) torn fresh basil leaves,Kosher salt, freshly ground pepper,3 Dutch rolls, split in half, toasted

RECIPE PREPARATION Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add sausages and cook,
turning occasionally, until browned all over and cooked through, 810 minutes. Transfer to a cutting
board and slice into 1/2-inch pieces. Return sausage to skillet and add roasted peppers, vinegar, honey,
cayenne, and remaining 1 Tbsp. oil. Cook, stirring occasionally, until peppers are warmed through and
sauce is thickened, about 4 minutes. Stir in basil and season with salt and pepper. Divide sausage
mixture evenly over toasted side of rolls.

Forager Sandwich
INGREDIENTS marinated mushrooms shallot,
thinly sliced,1 sprig thyme,4 oz. king trumpet
mushrooms (about 2), sliced thick, lightly
scored, cup olive oil, cup white wine
vinegar,1 teaspoons kosher salt,sauted
kale,2 tablespoons olive oil,1 medium onion,
finely chopped,2 garlic cloves, finely
chopped,2 large bunches kale, ribs and
stems,removed, leaves chopped (about 6 cups), teaspoon crushed red pepper flakes,Kosher salt and
freshly ground black pepper,mushroom mayonnaise, cup dried mushrooms (such as black trumpets),
shallot, very finely chopped, cup mayonnaise,1 tablespoon fresh lemon juice,1 teaspoon very finely
chopped rosemary,Kosher salt and freshly ground black pepper,assembly,2 tablespoons olive oil,1
tablespoon unsalted butter,4 large eggs,4 brioche, challah, or potato rolls, split, buttered, lightly
toasted,4 slices Swiss cheese,Green chile hot sauce (optional; for serving)

RECIPE PREPARATION marinated mushrooms Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a
medium bowl. Let sit at room temperature 1 hour. nsauted kale

Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened
and just translucent and garlic is golden, about 4 minutes.
Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to
medium-low and cook kale, tossing often, until tender, 1215 minutes. Mix in red pepper flakes and
season with salt and pepper.mushroom mayonnaise.Place dried mushrooms in a small bowl and cover
with boiling water; let stand until rehydrated and pliable, 58 minutes. Drain, squeeze out excess
moisture, and finely chop.Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small
bowl; season with salt and pepper. Cover and chill.

DO AHEAD: Mayonnaise can be made 3 days ahead.

Keep chilled.

Pressed Coppa Sandwiches

with Broccoli Rabe Pesto
INGREDIENTS Broccoli Rabe Pesto,1 pound broccoli rabe
(rapini; About 1 large bunch),Kosher salt,6 garlic cloves,
smashed,1/4 cup olive oil,1 teaspoon crushed red pepper
flakes,1/2 cup finely grated Pecorino,2 teaspoons
honey.Assembly,8 slices country-style bread,8 ounces
thinly sliced provolone cheese,4 ounces thinly sliced sweet coppa or prosciutto,Olive oil (for skillet)

RECIPE PREPARATION Broccoli Rabe Pesto Cook broccoli rabe in a large pot of boiling salted water until bright
green, about 30 seconds; drain (reserve pot). Transfer to a bowl of ice water to cool. Drain. Squeeze out water; cut
into 1-inch pieces.Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot. Cook over low heat,
stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey.
Assembly Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil;
heat over medium-low heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan,
cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side
(you can also use a lightly oiled panini press).

DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

Grilled Cheese and Short Rib Sandwiches with Pickled

Caramelized Onions and
Arugula
, ,
INGREDIENTS Short Ribs 5 pounds beef short ribs 1/4

,
cups(1/2 stick) butter 3 celery stalks, chopped

2 large carrots, peeled, coarsely chopped 1 medium onion,

chopped,1 1/4 cups dry red wine,1/2 cup low-salt beef
broth,1/3 cup medium-dry Sherry,2 garlic cloves, peeled,2 bay leaves,1 large fresh thyme sprig,Pickled Caramelized Onions,1
tablespoon butter,2 large red onions, halved, thinly sliced crosswise (about 6 cups),4 1/2 tablespoons red wine vinegar,1 1/2
teaspoons sugar.Assembly Butter, room temperature,16 slices country-style crusty white bread,12 ounces Petit Basque or
Monterey,Jack cheese, sliced,4 cups baby arugula

RECIPE PREPARATION short ribs Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat.
Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery,
carrots, and onion to pot and saut until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth,
Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to
pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in
pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones;
discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead.
Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

pickled Caramelized Onions

Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and saut until beginning to brown, stirring
frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with
salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-
second intervals until lukewarm before using.

Assembly

Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each
prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon
about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread
bread with butter. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese
melts, about 3 minutes per side. Transfer to work surface. Cut each in
half on diagonal. Transfer to plates and serve.

Chicken Waldorf Sandwiches

What You'll Need

2 (12-ounce) cans chicken, drained, or 2 cup shredded

cooked chicken,1-2 chopped unpeeled Granny Smith
apples,1 cup chopped celery,1/2 cup chopped
walnuts,1/2 cup dried cranberries or dried
cherries,1/2 cup mayonnaise,2 tablespoons plain
yogurt,2 tablespoons honey mustard,2
teaspoons ,lemon juice,1/8 teaspoon salt,8 slices
cinnamon raisin bread,leaf lettuce or butter lettuce

How to Make It
Combine the chicken, Granny Smith apples, celery, walnuts, dried cranberries, mayonnaise, yogurt,
honey mustard, lemon juice, and salt in a medium bowl and mix well.Make sandwiches with bread and
lettuce. You can store the chicken salad recipe filling in the
refrigerator up to two days, tightly covered.

Salami, Mozzarella + Roasted Red

Pepper Sandwich
What You'll Need

1 5-inch Italian sub roll,1 tbsp. really good olive

oil

4 thick slices of fresh mozzarella,1/2 cup roasted red peppers,1/4 lb genoa salami,1
handful of fresh basil,Salt and pepper to taste

How to Make It
Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax
paper and drizzle both sides with a really nice olive oil.

Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers,
genoa salami, and a handful of fresh washed basil.

Close the sandwich and tightly wrap the butcher

or wax paper around it. Roll and cut down the
middle. Serve immediately or wrap it up for
later. The sandwich is good for 24 hours if
refrigerated properly.

Goat Cheese, Rosemary Ham,

Apple & Honey Sandwich with
Fresh Arugula
What You'll Need

1 small baguette (French),1/2 tbsp olive oil,1/4 lb ham (rosemary),1/2 apple

(sliced),1/2 tbsp honey,1 handful baby arugula,2 tbsp goat cheese (crumbled),1
wedge lemon,1 dash salt,1 dash black pepper
How to Make It
Using a serrated knife, cut the small French baguette in half.

Place the sandwich on parchment paper or butcher paper and drizzle the inside of the bread with olive
oil.

Add rosemary ham, the apple, and a drizzle of honey to one side.

Add the arugula, the goat cheese and the juice from one lemon wedge to the other half and sprinkle
with salt and pepper.

Wrap the sandwich in butcher paper and either refrigerate until ready to eat or cut the sandwich down
the middle and serve immediately.

Caprese Sandwich with

Tomato, Mozzarella + Fresh
Basil
What You'll Need

1 Italian sub roll,1/2 tbsp olive oil (Italian extra virgin),1/2

tbsp balsamic glaze,3 thick slices fresh mozzarella (buffalo if possible),2 tomatoes (fresh Campari
tomatoes, sliced thick),5 basil leaves, salt and pepper to taste

How to Make It

Using a serrated knife, slice an Italian sub roll in half.

Drizzle the inside with Italian extra virgin olive oil and balsamic
glaze.

Add basil and tomato to one side and sprinkle with salt and
pepper. Top with fresh mozzarella and close sandwich. Eat now or
wrap tightly to enjoy later.

Smoked Salmon Croissant

Sandwiches
What You'll Need
1 (8 ounce) package thinly sliced cold smoked salmon,2 tablespoons butter,1 (8
ounce) package cream cheese, softened,1/2 cup mayonnaise,1/2 teaspoon dried basil
leaves,1/2 cup fresh whole basil leaves,16 small croissants, split and toasted
How to Make It

Separate the salmon into individual slices. Heat butter in a medium skillet and saut the salmon until it
is done, turning once, for just a minute or so. You can skip this step if you prefer to use the salmon
uncooked. Break the salmon into pieces. If you aren't cooking the salmon, cut it into pieces with a sharp
knife. In medium bowl, beat cream cheese with an electric mixer until soft and fluffy.Beat in mayonnaise
until smooth.Stir in the salmon and dried basil.Make sandwiches with the salmon filling, the whole basil
leaves, and croissants. Serve immediately.

You can make the filling ahead of time; just cover it well and store it in the refrigerator up to 3 days. Use
it when you want as a sandwich filling or for a snack with crackers.

Shrimp Salad Sandwich Recipe For Two

What You'll Need
1 teaspoon kosher salt,12 ounces small or medium shrimp, peeled
and deveined,1 1/2 teaspoons Old Bay seasoning, divided (see
note),2 teaspoons lemon juice, divided (or more to taste),1/3 cup
mayonnaise,1/4 teaspoon Worcestershire sauce,1 to 2 ribs celery,
chopped (about 1/2 cup),1 to 2 scallions, chopped (about 1/3 cup),2
sandwich rolls, hoagie rolls or large hamburger buns, split and toasted,3/4 cup shredded
iceberg or romaine lettuce

How to Make It

Add the kosher salt to a quart or so of water in a medium pot.

Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the
shrimp); they should be pink and barely translucent.

Drain and rinse briefly under cool water. Drain thoroughly.

Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon
juice.

Toss to coat and place in the refrigerator for 20 minutes or so to cool completely.

Whisk the remaining Old Bay, remaining lemon juice, mayonnaise and Worcestershire sauce together in
a medium-size bowl.
When the shrimp are cool, add them along with the celery and scallions to the dressing and toss gently
to coat. Adjust seasoning, adding more lemon juice and salt if necessary.

Serve on toasted rolls or buns with shredded lettuce. To

make assembly and eating less messy, scoop out part of the
inside of the rolls before toasting.

Thai Toast with Peanut Butter,

Sriracha Cilantro
What You'll Need

1 piece of wholegrain toast,1 to 2 tbsp. smooth peanut

butter,1 tsp. peanuts (chopped),1 large drizzle of sriracha
(more or less depending on preference),1 wedge of lime,1/2
tsp. cilantro leaves,1 tsp. honey

How to Make It
Begin by toasting one slice of wholegrain bread.

Next, smear on some peanut butter - We recommend the kind that you can grind yourself at Whole
Foods - and drizzle with honey.

Next, add the chopped cilantro and the chopped peanuts and finish with a drizzle of sriracha - more or
less depending on how spicy you like it..Before serving, douse it with the juice of 1 lime wedge and serve
immediately. If you need to take it on the go, just cut the toast in
half and make a sandwich out of it.

Muffuletta Sandwich Recipe

What You'll Need

For the Spread:,1 tbsp. pimento stuffed green olives,1/2 tbsp. banana
peppers,1 tbsp. giardinara (want to make your own? click [HERE])1
tbsp. chopped quick pickled red onions,1 tbsp. pickling liquid from
the quick pickled red onions,1 tbsp. olive

oil,For the Sandwich:,1 muffuletta roll or sesame seeded french round slices provolone

5 slices mozzarella4 slices mortadella4 slices ham10 slices salami

How to Make It
Make the spread: Roughly chop the pimento stuffed green olives, the giardinara, the banana peppers,
and the quick pickled red onions. Then add them to a small bowl. Toss with the quick pickling liquid and
the olive oil. Set aside.Make the Sandwich: Slice the bread down the middle and add half of the spread
mixture to the bottom half of the muffuletta. Top with half the mortadella, half the ham, half the salami,
half the provolone and all the mozzarella.Then add the remaining provolone, the remaining salami, the
remaining ham, and the remaining mortadella. Top the meat with the remaining spread and put the top
piece of bread on top.Wrap the sandwich tightly in tinfoil and put something heavy on top of it for at
least 30 minutes before serving so that the flavors can
meld and the sandwich stays together better.

Turkey Club Sandwich Recipe

What You'll Need

3 slices white bread,2 leaves lettuce

(Romaine, green leaf or iceberg),2
slices fresh tomato,4 strips crispy bacon,3-4
oz cooked turkey,2 Tbsp mayonnaise,2
Tbsp cranberry sauce (optional).
How to Make It

Toast three slices of bread. Spread one side of each slice with mayo.

Place one lettuce leaf, the sliced tomato, the optional cranberry sauce and the bacon
on one slice. Place a second slice over these ingredients, mayo-side down.

Spread this top bread slice with mayo, and place the turkey and another lettuce leaf on
it, then top with the remaining slice of bread.

Cut the sandwich into triangles diagonally and serve.

Curry Chicken Salad

Sandwich Recipe
What You'll Need
For The Curried Chicken Salad:,1.5 cups poached chicken, shredded,2 tbsp. plain greek yogurt,2
tbsp. mayonnaise,1 tsp. curry,1 tsp. turmeric,1/2 ginger powder,2 tsp. honey,the juice of 1/2 lime,1 tsp.
sriracha,3 tbsp. cashews (coconut glazed ones are best!),2 tbsp. dried cranberries,1 tsp. chopped mint,1
tsp. chopped green onion,1 tsp. chopped cilantro,1 small carrot, grated,1 tsp. red onion, grated

For Each Of The Sandwiches:1 pumpkin (or plain) bagel, toasted,1/4 cup curried chicken saladb
about 6 cucumber slices,a small handful of baby kale,more sriracha to taste

How to Make It

CHICKEN SALAD RECIPE

In a medium sized bowl, mix the greek yogurt, mayo, curry, tumeric, ginger,
honey, Sriracha and lime juice together.

Add in the chicken, cashews, cranberries, mint, green onion, cilantro, carrot and
onion. Stir and let sit for at least 30 minutes before serving.

CHICKEN SANDWICH RECIPE

Toast your bagel and add cucumber to the bottom half of the sandwich. Next, add
half of the chicken salad and a handful of the baby kale. Squirt on more Sriracha if
you're into that and serve!
 Cold
Sandwiches