• 1½ pounds boneless, skinless chicken breasts
• 1/4 cup salt
• 1/4 cup packed brown sugar
• 2 cups water
• Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
• 2 eggs
  
  2 tablespoons milk
• 2 cups flour
• cooking oil, for frying
• 4 sandwich buns
• mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Photo Nitr

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• 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
• Creole or Cajun seasoning
• 1 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 3 tablespoons cooking oil
• 2 tablespoons butter
• 4 burger buns, for serving
• Dill Pickle Tartar Sauce (click for recipe)
• lettuce, fresh dill, pickles, for garnish

Fish Burger

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• 2 pounds 85% lean ground beef
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• salt, pepper, and cayenne to taste
• 16 Slider Buns
• 16 slices sharp Cheddar cheese 
• lettuce, sliced tomatoes, dill pickles, prepared Thousand Island dressing, for garnish

Cheeseburger Sliders

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Roast Beef

• 1 top round or chuck roast, 3 to 4 pounds 
• Kosher salt and freshly ground black pepper 
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced 
• 1/2 bunch thyme
• 1/4 cup all-purpose flour 
• 1/2 cup water

Sandwiches

• 6 (6-inch) lengths soft French bread, cut open and toasted 
• Mayonnaise
• 3 large tomatoes, thinly sliced 
• Shredded iceberg lettuce 
• Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Bacon Cheese Basil Tomato Sandwich

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• 1 lb. ground sirloin
• 1 lb. ground chuck
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup mixed fresh herbs e.g. basil, mint, and oregano
• 6 hamburger buns, toasted
• toppings, pimiento cheese, bacon slices, lettuce and tomato slices.

Pimiento Cheese Bacon Burgers

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Fried green tomatoes:

• 2 large green tomatoes, cut into 1/3-inch-thick slices
• 3/4 cup all-purpose flour, divided
• 1 egg
• 1/2 cup whole milk
• 3/4 cup fine cornmeal
• 1 cup canola oil

Pimento mayonnaise:

• 1/2 cup mayonnaise
• 1 roasted red bell pepper, peeled, seeded, finely chopped
• 1/4 cup finely chopped dill pickle
• 2 tablespoons Creole or coarse ground mustard
• 1 tablespoon fresh lemon juice
• 1½ teaspoons hot sauce, or more to taste (optional)

Sandwiches:

• 3 cups thinly sliced iceberg lettuce
• 1/2 small red onion, thinly sliced
• 2 bakery fresh sub rolls, split open
• 8 slices Hickory Sweet regular-cut bacon, cooked and drained
•  

Fried Green Tomatoes BLT

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FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water

FOR SEASONED SALT: 

• ¾ cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground turmeric
• ½ teaspoon dried oregano
• ½ teaspoon ground thyme
• ½ teaspoon ground cinnamon

FOR BURGERS:

• 2 ½ pounds freshly ground chuck, 80% lean
• 9 slices deli-style American cheese, quartered
• Buttermilk Slider Rolls (recipe follows)
• 647 Secret Sauce (recipe follows)
• One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders

BUTTERMILK SLIDER ROLLS

• 6 tablespoons (¾ stick) butter
• ½ cup sugar
• 1¼ cups buttermilk
• 4 cups flour
• 1 tablespoon kosher salt 
• 1 packet (2¼ teaspoons) active dry yeast, dissolved in
• ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups

647 SECRET SAUCE

• ¼ cup mayonnaise 
• ¾ cup finely chopped dill pickles, drained well 
• 2 tablespoons Dijon or spicy brown mustard 
• 2 tablespoons ketchup 
• ½ teaspoon sugar, or more to taste
• Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

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• 4 thick red (Spanish) onion slices 
• 4 thick beefsteak tomato slices 
• 1½ tablespoons fresh lemon juice 
• 4 tablespoons olive oil 
• 1½ lb (660 g) ground (minced) sirloin or chuck
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper 
• 3 tablespoons bottled chili sauce, or to taste
• ¼ cup (2 fl oz/60 ml) ice water 
• 4 large onion rolls or hamburger buns, split
• ¾ cup (2½ oz/75 g) shredded iceberg lettuce

Classic American Hamburger

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BRINE

• 1 cup kosher salt
• 1 head garlic, unpeeled, with the top cut off
• 8 bay leaves
• 1 whole trimmed beef brisket, 7 - 9 pounds

SAUCE

• ½ cup corn oil
• 2 large white onions, chopped
• 1 teaspoon kosher salt or coarse sea salt 
• 1 tablespoon New Mexico chile powder 
• 2 teaspoons freshly ground black pepper, plus pepper to taste
• ½ teaspoon each celery seed and ground allspice 
• ¼ teaspoon ground mace
• ¼ teaspoon ground cayenne pepper, or to taste 
• ¼ cup each distilled white vinegar and Dijon mustard
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 2 cans (28 oz each) whole plum (Roma) tomatoes with juice
• granulated sugar and salt to taste

RUB

• 1 tablespoon each black peppercorns, white peppercorns, celery seed, caraway seed, and mustard seed
• 1 loaf soft, whit sandwich bread (optional)

Slow-smoked Brisket with Homemade BBQ Sauce

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