Sampler Platter Sub Recipes

Steps:

• Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick. Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours.
• Preheat a grill to medium high. Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper.
• Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and pepper. Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush. Grill the chicken until cooked through, 5 to 7 minutes per side. Coat in the toasted sesame seeds and then thinly slice on the diagonal.
• Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill. Schmear the mayo mixture on the baguette top. Layer the chicken on the baguette bottom. Top with the grilled pineapple, cabbage and the baguette top. Cut into individual sandwiches and serve with more teriyaki marinade.

Steps:

• Arrange lettuce leaves on a serving platter; top with deli meats, rolled up if desired. Serve with hummus, cheese spread, breads and bagels.

Steps:

• First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
• Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
• Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

Steps:

• Preheat the oven to 350 degrees F.
• Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
• Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
• Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
• Meanwhile, lightly toast the baguette, about 5 minutes.
• For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.

Steps:

• Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.)
• Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches. Photograph by Kang Kim