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Lunchbreak: LUXBAR chef Michael Shrader’s recipes for holiday leftovers

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Michael Shrader

18 E. Bellevue Place
(312) 642-3400

Open Face Sausage Sandwich

4 oz. leftover grilled Italian sausage
1/2" 1 oz. Ciabatta Bread
3 oz. oven roasted tomatoes
roma tomatoes tossed with extra virgin olive oil, thyme and salt
3 oz. red peppers, roasted with extra virgin olive oil, salt and black pepper
6 oz. buffalo mozzarella
3 Tbs oregano and citrus gremolata

Grill or toast the Ciabatta Bread. Slice buffalo mozzarella and place on the bread (melting optional). Place cooked and sliced sausage on top of cheese. Top with peppers and tomatoes. Spoon Gremolata over top of sandwich.

Citrus Gremolata

1/4 cup fresh oregano leaves
zest and juice of 1 lemon
1 tsp black pepper
1 garlic clove
1/2 cup extra virgin olive oil
sea salt to taste

Mixed Vegetable Salad

8 oz. leftover grilled chicken, sliced
4 English breakfast radish
2 carrots
1 cucumber
1 red pepper
1 yellow pepper
2 cups baby arugula
juice of 1 lemon
1/4 cup extra virgin olive oil
sea salt to taste
fresh cracked black pepper, to taste
1/4 cup shaved Parmigiano Reggiano cheese

Thinly slice vegetables with a knife or a mandolin, to achieve a light and crisp dish. Mix vegetables together. Squeeze fresh lemon juice over top. Drizzle with olive oil. Season with sea salt and fresh cracked black pepper. Top with leftover grilled chicken. Finish with shaved cheese.



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