Lamb Philly cheese sandwich Heat 2 tablespoons olive oil in a frying pan over a medium heat. Add half a thinly sliced onion and half a thinly sliced green capsicum, frying gently for about 5-7 minutes until they are soft and slightly caramelised. Push the cooked vegetables to one side of the pan and add 200g thinly sliced lamb or cooked leftover lamb. Cook the lamb for a couple of minutes until it’s heated through. Season the lamb with salt and pepper to taste. Scoop the lamb and veges out into soft, buttered rolls, place slices of provolone-style cheese over the lamb, and let the residual heat gently melt the cheese. Serve immediately.

Italian meatball sub sandwich In a mixing bowl, combine 500g minced beef with ½ cup breadcrumbs, 1 beaten egg, ¼ cup grated parmesan, 1 teaspoon dried oregano, ½ teaspoon garlic powder and a pinch of salt and pepper to taste. Mix until well combined and shape into small meatballs. Heat a little oil in a pan over a medium heat and cook the meatballs until they’re nicely browned and fully cooked. Add a 500g jar marinara sauce and simmer gently for 10 minutes. Season to taste and serve in crusty baguettes or soft long rolls.

Shrimp & remoulade po’ boys For the remoulade sauce, whisk together ½ cup mayonnaise, 1 tablespoon each Dijon mustard and horseradish, 1 minced garlic clove, 1 teaspoon paprika, a dash of hot sauce and salt and pepper to taste, then refrigerate. Toss 400g peeled and deveined shrimps with 1 teaspoon each paprika, garlic powder, onion powder, salt and black pepper. Cook the shrimps in a hot pan with 1 tablespoon oil until pink and cooked through. Split and lightly toast some sub rolls. Spread remoulade on the rolls, add shrimps, lettuce and tomato slices. Ideal with a side of french fries.

Toasted caprese sandwich Heat a pan over a medium heat. Mix 1 tablespoon softened butter with a pinch of garlic powder. Take 4 slices of bread and spread the butter on one side of each slice. Layer sliced tomatoes, fresh basil leaves and fresh mozzarella on the unbuttered side of 2 bread slices. Top with the remaining 2 slices of bread, buttered-side up. Pan-fry the sandwiches until the bread is golden and the cheese is melted, about 2-3 minutes per side. Serve immediately. Ideal with a chunky cucumber salad.





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