529 N. Milwaukee Avenue
The Grill Sandwich
1 lb ground turkey (thigh, or you can mix thigh and breast)
1/2 yellow onion grated
2 cloves garlic grated
1/2 cup parmesan grated
20 turns black pepper or 1/2 tsp but to taste
3 tsp Ukrainian blend
1/8 tsp nutmeg
1/3 cup chopped flat parsley
Mix in bowl with hands well. Portion into 1 and 3/4 oz patties, we use a portion scoop. Fry in nonstick pan with a little olive oil until nicely browned and cooked through.
1 piece multi grain bread (we use our custom Duran Loaf from La Fournette, a multi grain baguette will work)
Layer on bread in order:
Spread chive cream cheese on bread as base (chives, cream cheese, yogurt, whipped)
Green leaf lettuce to cover bread
Choice of cheese slice (we use Edam)
Red onion slice
Fresh horseradish grated as garnish
Sliced grape tomato fanned out
Dot of chive cream cheese
Chives on top
1 garlic clove, minced
1 Tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
1-2 Tablespoons fresh lemon juice
1-2 Tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Ukrainian blend (the spice house) or herb blend to taste
1/2 Tbs chopped fresh oregano
1/2 Tbs chopped fresh basil
2 Tbs chopped fresh flat parsley
Two ways to mix:
For now, slowly whisk adding oil until blended.
Put all ingredients into jar and allow to set for a few hours, then shake well.
Chop the following in same size, I prefer smaller bite size.
3/4 cup Feta
1 cup red onion
1 cup green peppers
1 cup tomato (grape or small round)
1 cup cucumber
3/4 cup green or kalamata olives (cut in half)
Mix in bowl and add dressing to taste. You want it coated but not soaked.
The salad itself will marinate and mix with the dressing.