Pat the skirt steak dry and season both sides with the kosher salt and black pepper. Cook the steak for 3 to 4 minutes per side for medium-rare, or until your desired doneness is reached Fold in the sides of each tortilla and roll tightly into wraps. Place seam-side down in a dry skillet over medium heat and toast for 1 to 2 minutes per side, until golden Slice in half and serve immediately with charred lemon wedges and extra Caesar dressing on the side.

Truffle Fig, Prosciutto & Gruyère Grilled Cheese make me Ingredients Serving Size: 2 sandwiches For the Butter one side of each slice of sourdough and place on the pan butter side down. Top with the remaining slices of bread (with more dijonnaise), buttered side facing out. Cook. Cook the sandwiches for 4–5 minutes per side, pressing gently with a spatula, until the bread is deeply

Assemble the sandwiches Butter one side of each slice of bread. On the unbuttered side of two slices, divide the fontina, gruyère, and brie. Top with the remaining slices of bread, buttered side facing out. 3. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until golden brown and crisp and the cheese Drizzle with honey and continue to grill on both sides until caramelized a bit.

Heat a skillet with olive oil over medium heat Cook thighs 5 to 6 minutes per side until golden and cooked Step 4: Cheese-crusted sourdough Butter one side of each slice of bread Place 2 slices in a pan, butter side down Add cheese on top Place the other slices on top (butter side up) Cook like a grilled cheese until deeply golden and the cheese melts Then pull them apart so you have two cheesy, crispy inner sides Step 5: Build Spread Calabrian chili aioli on both sides Layer tomato, lettuce, chicken, bacon, proscuitto

All Recipes Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Duryea's Lobster Salad Sandwich The famous $98 salad but in sandwich form

Butter the Bread : Spread a generous layer of mayo on one side of each bread slice. Assemble the Sandwiches : Place 4 slices of bread, mayo-side down, on a flat surface. Top each with another slice of bread, buttered-side out. Place the sandwiches in the skillet and grill for 3-4 minutes on each side, or until the bread is golden Serve immediately with a side of crispy chips, a pickle, or a light salad.

Heat a pan over medium heat, add a little olive oil, and cook the chicken for about 5-7 minutes per side Repeat the same on the other side. 4. Spread pesto on one side of each slice of sourdough. Top with the second slice of bread, pesto side down. Cut the sandwich in half and serve with a side of chips, fries, or a salad.

Truffle Honey Berry Grilled Cheese make me Ingredients Serving Size: 1 sandwich 2 slices sourdough bread Assemble the sandwich: Butter one side of each slice of sourdough. On the unbuttered side of one slice, layer the grated fontina and gruyère, then brie slices. Grill it up: Top with the second slice of bread (butter side out). Cook in a skillet over medium heat, pressing gently, for 3–4 minutes per side or until golden brown and

Sandwich the provolone cheese between the slices (buttered sides out) and grill in a skillet over medium heat until golden and melty—about 2–3 minutes per side. 3. Carefully separate the sandwich into two halves—stretchy cheese pull encouraged—and place both halves, cut-side Finish with freshness: Top the melty side with tomato slices and a sprinkle of flaky sea salt. Cap it off: Gently place the provolone-grilled sourdough top back on, cheese-side down.

Sticky Honey Garlic Chicken Thighs make me Ingredients Serving Size: 4-5 people 4-6 bone-in, skin-on Pat the chicken thighs dry with paper towels, and season both sides with spice mixture (get under the skin) and bake for 30 minutes skin-side up and then another 15 minutes on the other side. Then add your chicken thighs skin side down so they can get crispy. Roughly 3 mins.

Hot Honey Buffalo Chicken Melt make me Ingredients Serving Size: 2 sandwiches For the Buffalo Chicken Assemble the Melt: Butter one side of each sourdough slice. On the unbuttered side of one slice, scoop a generous layer of buffalo chicken dip. Top with the remaining sourdough slices (buttered side facing out). 3. Cook each sandwich for 3-4 minutes per side, pressing slightly with a spatula, until golden brown and

Brown the beef pieces on all sides (about 3-5 minutes). Step 2: Make the Grilled Cheese Prepare the Bread : Butter one side of each slice of bread. Assemble the Sandwich : On the unbuttered side of two slices of bread, layer a generous amount of shredded Top with the other slice of bread, buttered side up. Place the sandwiches on the skillet and cook for about 3-4 minutes per side, pressing down slightly,

Duryea's Lobster Salad Sandwich make me Ingredients Serving Size: 1 large sandwich For the Tarragon Buttermilk thick-cut sourdough 3 slices sharp cheddar cheese ¼ pound cooked lobster meat, chopped into large bite-size Toast the Bread Spread the remaining tablespoon of butter on one side of each slice of sourdough. Place butter-side down in a skillet over medium heat. Another slice of lettuce Warm brown butter-poached lobster Finish with the second slice of bread, ranch side

Chicken Caesar Smash Tacos make me Ingredients Serving Size: 8 tacos For the Smash Tacos: 1 lb ground layer of the ground chicken onto each small flour tortilla until the ground chicken covers the entire side of the tortilla Place tortillas ground chicken-side down and press. Cook for 4-5 minutes or until browning on chicken side. Then flip and toast the other side of the tortilla for another minute or so. 3.

Cook the ribeye : Season the ribeye steaks generously with salt and pepper on both sides. Sear the steaks for about 4-5 minutes per side (depending on thickness) until you reach your desired Create a circular shape (roughly the size of your tortillas). Carefully flip the tortilla using a spatula and cook for another minute until it’s crispy on the other side Garnish with fresh cilantro, a squeeze of lime, and serve with extra chimichurri on the side if desired