Essentially a corned beef cheesesteak, It starts with griddled and chopped corned beef, onions, Irish Cheddar Guinness cheese whiz, and sauerkraut.i

My version of the Chicago Lent special classic sandwich.

Mauro Provisions Giardiniera used in three ways to create a perfectly balanced sandwich.

This breakfast patty melt recipe is a baddie!

My ode to Chicago’s Taylor Street and LIttle Italy neighborhood. This sandwich features thinly sliced mortadella, a spicy Calabrian chili ricotta spread, bright and bitter arugula, on a freshly baked olive, rosemary, and preserved lemon focaccia

Two falafel patties, middle eastern special sauce, lettuce, cheese, shoor pickles, sumac pickled onions on a sesame seed bun.

Thanksgiving stuffing but make it Chicago!

The ORIGINAL Malort Cookie is sweet, tart, and bitter…like all of us! However, the only face you’ll make after trying them is a smile!

Juicy meatballs, melty cheese, and a bright, herby, salsa verde to balance it all out. THIS is the perfect meatball hoagie.

The Chicago Hot Chicken is a fried buttermilk brined chicken thigh that’s coated in a JP Graziano hot giardiniera seasoning oil, similar to the method of a Nashville hot, but with a Chi Town spin. It’s topped with Chicago-style giardiniera pimento Bif cheese, Zabs hot honey, pickles, cole slaw, and garlic mayo on a toasted seeded brioche bun.

Shaved bison ribeye courtesy of Chicago Game and Gourmet brings a fun spin to a classic Philly cheesesteak accompanied by the usual suspects, fried onions, Cooper's Sharp white American, and roasted long hots to bring some extra heat on a fresh seeded hoagie roll.

Based off my namesake pizza, “The Tripping Billy” which is a shishito pepper cream sauce and corn pizza, this pasta dish uses the same sauce with the addition of charred corn, pickled peppers, scallions, and parm.

Tinned fish is having a moment and I'm here for it. I use beautiful Matiz Foods tinned sardines and build a sandwich with cultured butter, piparras pepper aioli, fried castelvetrano olives, smoked pickled shallots, roasted tomatoes, and baby arugula on a fresh baguette.

Inspired by Jimmy Butler and the Miami Heat's improbable run to the NBA Finals, this spicy take on a classic Cubano features smoked spicy mojo pork shoulder, honey ham, swiss, habanero jack, spicy dill pickles, and jalapeno mustard. It's toasted in butter and pressed to give it that textbook melt and crunch with an added spicy kick.

This week I'm back partnering with my pals at Chicago Game and Gourmet to feature their gyros inspired lamb and beef sausage with my latest sandwich creation, “The Giannis”.

A pork sausage patty topped with folded scrambled eggs, chili fig jam, tons of grated parmesan, and arugula on a toasted sesame seed brioche bun.

The sandwich fuses cajun cooking with Humboldt Park's Puerto Rican Community to make one tasty sandwich. Fried plantains are topped with seared Crescent City Foods alligator and pork sausage, American cheese, cajun garlic mayo, lettuce, and tomato.

The Middle East meets Texas BBQ with this shawarma spiced brisket sandwich. It’s smoked for 16 hours and topped with a homemade garlicky toum, shoor pickles, pickled turnips, and a Middle Eastern red hot pepper sauce called shatta— wrapped in a large pita and crisped up on a griddle.

This recipe comes courtesy of Chris Bianco and will help you make a classic neapolitan pizza perfect for use with your Gozney roccbox or dome.

This breakfast sandwich starts with kimchi soft scrambled eggs and is paired with smoky crispy bacon, American cheese, spicy gochujang mayo, and tons of thin ribbons of scallions, on a homemade tuxedo sesame seed milk bread bun.