Hello, fellow sandwich enthusiasts! So, you want to hear about grilled cheese, that quintessential comfort food we all dream of? Now, picture biting into a sandwich with a crunchy golden crust, those ideal crunchy edges, and a gooey melty interior all without a whisper of butter. Sounds like a kitchen success, doesn’t it? With an air fryer and some clever tricks, you can make a grilled cheese just as tasty as the original, if not tastier. Whether you’ve run out of butter, want to go light, or are cooking for vegan guests, this butter free option is a winner. Let’s get into it and see how you can make it work using the perfect bread, cheese, butter substitutes, cooking tips, and flavor enhancers.
3 Chef Tips That Make This Elegant French Dish Even More Flavorful
Coquilles Saint-Jacques is an elegant French dish featuring tender sea scallops and finely minced mushrooms enveloped in a rich, creamy sauce. This delectable mixture is then topped with a savory panko and Gruyère breadcrumb crust and baked until golden. The recipe emphasizes building complex flavors through a homemade stock and precise cooking techniques, resulting in a sophisticated main course.
Equipment
- 1 Medium Saucepan For simmering the stock and preparing the velouté
- 1 Large Saute Pan For searing scallops and sautéing mushrooms
- 1 Whisk Essential for a smooth roux and velouté
- 8 Individual Gratin Dishes or Scallop Shells For baking and elegant presentation
- 1 Fine-mesh Sieve For straining the aromatic stock
Ingredients
Main
- 1/2 cup panko breadcrumbs 1 ounce; 28g
- 2 tablespoons grated Gruyere cheese 1/2 ounce; 15g
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons 30g unsalted butter, melted
- Kosher salt
- 3/4 cup 180ml dry white wine
- 2 sprigs fresh thyme plus 1/2 teaspoon minced fresh thyme leaves divided
- 1 bay leaf
- 4 medium shallots 5 ounces; 140g, 1 peeled and halved, 3 finely minced, divided
- 8 ounces 225g button or cremini mushrooms, stems removed and reserved, caps finely minced
- One 8-ounce 237ml bottle clam juice
- 1/2 teaspoon instant dashi such as Ajinomoto (optional)
- Whole milk about 1 cup
- 1 tablespoon 15ml vegetable or other neutral oil
- 1/2 pound 225g dry sea scallops
- Kosher salt
- 2 1/2 tablespoons 27g unsalted butter
- 2 1/2 tablespoons 20g all purpose flour
- 1 large egg yolk
Instructions
- Combine panko breadcrumbs, grated Gruyere, 1/2 teaspoon minced fresh thyme, and melted butter; mix well and set aside for the topping.
- In a saucepan, combine dry white wine, 2 sprigs fresh thyme, bay leaf, 1 halved shallot, reserved mushroom stems, clam juice, and instant dashi (if using). Bring to a simmer and cook for 15 minutes, then strain, reserving the flavorful stock.
- Heat vegetable oil in a large sauté pan over medium-high heat. Season dry scallops with salt and sear until golden brown and just cooked through, about 1-2 minutes per side; remove and set aside.
- Add the minced mushrooms and remaining minced shallots to the same pan, sauté until softened, then remove and combine with the cooked scallops.
- In a clean saucepan, melt 2 1/2 tablespoons unsalted butter over medium heat. Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk the reserved strained stock into the roux, followed by enough whole milk to reach desired consistency, cooking until thickened into a smooth velouté. Whisk in the large egg yolk for richness.
- Gently fold the seared scallops and sautéed mushrooms/shallots into the prepared velouté sauce.
- Divide the scallop mixture evenly among individual gratin dishes or scallop shells.
- Evenly sprinkle the prepared panko and Gruyere topping over each filled dish.
- Bake in a preheated oven (refer to original recipe for temperature) until the topping is golden brown and bubbling, then serve immediately.
Notes
Achieving perfectly cooked scallops is crucial; sear them quickly on high heat until golden and just opaque, taking care not to overcook, which can render them rubbery. The depth of flavor in this dish comes from the mushroom stem and shallot-infused stock, so don't skip straining it for a refined sauce. Ensure your velouté is lump-free by slowly whisking in the liquids to the roux. For an exceptional gratin crust, use good quality Gruyère, and consider briefly broiling at the very end if needed for extra crispness. Serve immediately to enjoy the scallops at their best with the creamy sauce and crisp topping.
Why do it butter free? It’s simplicity and choices. Sometimes the butter’s been used up, or you’re looking for a vegan spin. Either way, you can have that melty, toasty sandwich you adore. Here’s how to do it, step by step, with all the warm feels of a kitchen conversation.
1. Choose a Killer Bread
Bread is the starting point for your grilled cheese, and the better bread makes all the difference. Store bought sandwich bread will do in a pinch, but a thicker, chewier loaf? That’s where the magic happens. Use slices at least ½ inch thick to hold up to the hot air of your air fryer. A hearty bread provides that wonderful crunch and holds the whole thing together like a pro.
Grilled Cheese
This recipe guides you in crafting a gourmet grilled cheese sandwich featuring country-style bread, sharp farmhouse Cheddar, crispy bacon, and thinly sliced green apple. Spread with Dijon mustard and buttered, the sandwiches are cooked on a skillet or panini press until golden brown with perfectly melted cheese, offering a delightful blend of savory, tart, and rich flavors.
Equipment
- 1 Large Skillet or Griddle Essential for cooking the sandwiches. A panini press can be used as an alternative.
- 1 Spatula For flipping the sandwiches during cooking.
- 1 Chef's knife For thinly slicing the green apple and Cheddar if not pre-sliced.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Spreading Knife For applying Dijon mustard and butter evenly.
Ingredients
Main
- Dijon mustard
- Eight 1/2-inch thick slices country-style white bread
- 12 ounces farmhouse Cheddar sliced
- 12 slices bacon cooked to desired doneness
- 1 green apple thinly sliced
- 3 tablespoons unsalted butter
Instructions
- Heat a griddle or large skillet over medium-low heat. Alternatively, you can use a panini press if you have one.
- Generously spread the Dijon on 4 slices of bread. Top each slice with some of the Cheddar, 3 pieces of bacon, some apple and additional Cheddar. Place a slice of the remaining bread on top of each sandwich and spread with the butter. Place a sandwich on the skillet buttered-side down and butter the remaining side. Cook until the cheese is slightly melted and the bread is browned. Flip the sandwich and continue to cook until the cheese is thoroughly melted and the sandwich is golden brown. Repeat with the remaining sandwiches.
Notes
Achieving the perfect grilled cheese hinges on heat control; medium-low heat is crucial to melt the cheese thoroughly without burning the bread. For best results, use a high-quality, flavorful country-style bread and sharp farmhouse Cheddar. Ensure bacon is cooked to your preference – slightly less crispy if you prefer some chew, or very crispy for added crunch. Slice the green apple thinly for even integration and to prevent crunching through the sandwich. A touch of garlic powder or fresh chives mixed into the butter can elevate the flavor. Always serve immediately for optimal texture. If using a panini press, monitor carefully to avoid over-compression and ensure even browning.
- Sourdough: Chewy, tangy, and completely gourmet, it’s everyone’s favourite that doesn’t crack under heat.
- Whole Grain: Nutty and down to earth, it contributes flavor and texture. opt for a thick cut so it stays solid.
- Rustic Italian: Crispy exterior, soft interior, it’s a love note to melted cheese with a rustic spin.
- Texas Toast: Soft, rich, and thick, it’s comfort food in its best form.
- Pro tip: consider the shape of the loaf. Square cut slices may restrict you to singles at a time in the air fryer, but round boule slices allow you to cook more for a hungry crew.
2. Select Your Cheese Wisely
Cheese is the heart of your sandwich, and picking the right one is key to a butter free masterpiece. Grate your own for better melting and bolder flavor it’s a small step that pays off big.
Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette
This easy recipe creates a creamy, flavorful soft cheese spread featuring briny olives and aromatic garlic, complemented by the richness of cream cheese and ricotta. Served with crisp toasted whole-grain baguette, store-bought pita crisps, and fresh celery sticks, it’s a quick and elegant appetizer perfect for entertaining or a light snack. The hazelnuts add a delightful nutty crunch to the velvety spread.
Equipment
- 1 Food Processor
- 1 Baking Sheet
- 1 Serving Bowl
- 1 Chef's knife for preparing garlic and olives if needed
- 1 Cutting Board for preparing garlic and olives if needed
Ingredients
Main
- 1 cup large olives with pimiento
- 1 clove garlic
- 1 8-ounce package cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup chopped hazelnuts toasted
- 1 sliced whole-grain baguette
- Parmesan pita crisps store-bought
- 1 celery heart cut into sticks
Instructions
- Preheat oven 425 degrees F.
- Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.
Notes
For an exceptionally smooth spread, ensure your cream cheese is at room temperature before blending. Consider using pitted olives or carefully removing pits prior to processing to avoid textural inconsistencies. While the recipe calls for grating garlic, finely mincing it can ensure more even distribution of flavor. For a deeper, sweeter garlic note, roasted garlic would be an excellent substitution. When toasting the baguette, a light brush of olive oil before baking will yield a more golden, crispy exterior. Garnish with fresh parsley or chives for an aromatic finish and visual appeal. Be mindful not to over-process the spread; a slightly chunky texture can add character.
Here’s a lineup of cheeses that’ll make your sandwich sing:
- Sharp Cheddar: Aged at least 9 months, it’s got a zesty, in your face flavor that gets better with time.
- Monterey Jack: Mild and slightly sweet, it’s creamy to melt. Add some spices or use it with cheddar for added zing.
- Gruyère: This Swiss treasure is sweet, salty, and just sophisticated enough. It melts beautifully for a touch of elegance.
- Fontina: From Italy, it’s nutty and savory. Younger ones are rich and creamy; older ones add more depth.
Blend and combine to create your ideal mixture. Every cheese has a personality of its own, so get experimental and personalize it for yourself.
3. Replace Butter with Something Equally Great
No butter? No worries! You can still achieve that golden, crispy crust with these simple substitutes:
- Oil: Take a neutral oil such as canola or vegetable and brush or spray lightly over the bread. It adds crunch without stealing the show. And it does better with heat than butter, so no singed edges.
- Olive Oil: A quick brush provides a whisper of flavor and excellent texture. Use light tasting olive oil to allow the cheese to remain in command.
- Mayonnaise: Hear me out mayo’s a secret weapon! Spread a thin layer on the bread’s outside for a tangy, crispy crust that rivals butter. It’s less likely to burn, and full fat mayo works best. Feeling bold? Dab some inside for extra moisture.
- Other Tricks: For pan cooking, bacon grease (not vegan!) provides nutty, crazy rich flavor, or margarine’s a trusty backup. Cooking spray such as Pam keeps from sticking but could possibly dry things out slightly, so use sparingly.
Every substitution is its own gem. Mayo’s got a little zing, oil’s extremely neutral try them and see what you adore.
4. Cook It Like a Pro
Cheese Lovers 5 Cheese Mac and Cheese
This intermediate-level recipe crafts a decadent 5-cheese macaroni and cheese, elevated with crispy bacon, aromatic thyme, and a hint of Dijon mustard. A rich, creamy sauce coats al dente macaroni, all baked to golden perfection under a cheesy breadcrumb crust. Ideal for an indulgent main course, it's a true celebration for cheese lovers.
Equipment
- 1 Large Pot For cooking macaroni
- 1 Dutch Oven or Heavy Pot For preparing the cheese sauce base
- 1 Whisk Essential for roux and smooth sauce
- 1 Fine-Mesh Strainer For straining the infused milk mixture
- 1 9x13 inch Baking Dish For baking the mac and cheese
Ingredients
Main
- Kosher salt
- 1 16-ounce package macaroni (cellentani or other curly noodle)
- 1/4 pound bacon diced
- 1 medium onion diced
- 5 tablespoons unsalted butter plus more to butter baking dish
- 6 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1 1/2 cups grated fontina
- 1/2 cup crumbled blue cheese
- 3/4 cup grated Gruyere
- 3/4 cup grated white Cheddar Australian
- 3/4 cup grated Parmesan
- 3 tablespoons chopped Italian parsley
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
- Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
- In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
- Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
- Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
- Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
- Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.
Notes
Achieving the perfect consistency for your cheese sauce is key: ensure your roux is cooked long enough to eliminate raw flour taste but not browned, and add your liquids gradually while whisking constantly to prevent lumps. The initial simmering of the milk mixture with herbs allows the flavors to infuse deeply before straining. When incorporating the cheeses, do so quickly and off the heat to prevent separation or a grainy texture. Freshly grated cheeses melt more smoothly than pre-shredded. Don't overcook your pasta; it will continue to cook in the oven. The combination of bacon fat and butter in the roux base provides a rich, foundational flavor that is irreplaceable. Resting the mac and cheese after baking allows the sauce to set, preventing it from being too runny when served.
An air fryer is your best friend when making butter free grilled cheese, providing even heat and serious crunch. Here’s how to make it right:
- Heat It Up: Preheat your air fryer to 360°F–400°F. Warming up a skillet, basically sets you up for instant crisping. Assemble your sandwich, then spray or brush the top very lightly with oil.
- Hold It Firm: The fan of the air fryer can get a little crazy. Stick toothpicks in two opposite corners to hold the bread down. Just be sure to pull them out before consumption!
- Cook and Flip: Cook 3–6 minutes, then flip gently. Spray the second side with oil and cook 3–6 minutes more. Test for golden brown, adjusting time if your air fryer’s wonky.
Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer 3.5-quart or larger
- 1 Tongs
- 1 Microwave-Safe Bowl
- 1 Whisk
- 1 Large Mixing Bowl
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Achieving truly crispy air fryer wings hinges on a few key points. First, thoroughly patting the chicken wings dry is paramount; any residual moisture will steam rather than crisp. Second, avoid overcrowding the air fryer basket; airflow is crucial for even cooking and browning. Cook in batches if necessary. When splitting whole wings, save the tips to make flavorful chicken stock. For an extra layer of flavor, consider a light dusting of baking powder (about 1 tsp per 2 lbs) mixed with salt before air frying; it aids in rendering fat and promotes an even crisper skin. Experiment with different hot sauces or add a touch of garlic powder or smoked paprika to the butter mixture for a nuanced flavor profile. Serving immediately ensures maximum crispness.
No air fryer? A non stick skillet with cooking spray gets the job done, or a panini press delivers awesome cool grill marks. A cast iron skillet imparts a smoky char. They all work well for lower fat or vegan sandwiches.
5. Add More Flavor and Troubleshoot Any Stitches
Chicken Parmesan
This classic Chicken Parmesan recipe guides you through creating a rich tomato-olive sauce, breading and pan-frying tender chicken cutlets, then topping them with the savory sauce and a blend of cheeses. Finished in the oven until bubbly and golden, this dish is traditionally served hot with al dente spaghetti for a comforting and satisfying Italian meal.
Equipment
- 1 Oven-Proof Skillet Essential for both pan-frying and finishing in the oven.
- 1 Meat Mallet For pounding chicken breasts to even thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For preparing and pounding chicken.
- 1 Ladle For serving sauce over chicken.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1/2 cup kalamata olives pitted
- 1/2 bunch fresh basil leaves
- 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 8-ounce ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta cooked al dente
Instructions
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Notes
Pounding the chicken to an even 1/2-inch thickness is paramount for uniform cooking and tenderness. Ensure your oil is adequately hot before pan-frying to achieve a beautiful, crispy golden crust without the chicken absorbing excessive grease. Adequately seasoning both the flour and breadcrumbs is crucial, as this layer contributes significantly to the final flavor profile. Using fresh buffalo mozzarella, drained well, will yield a superior melt and creamy texture. Do not overcrowd the skillet during frying; work in batches to maintain oil temperature and achieve optimal browning.
Want your grilled cheese to be the showstopper? Here’s how to add extra flavor and manage any kitchen glitches:
- Flavor Boosters: Add a sprinkle of smoked paprika, garlic powder, basil, or a pinch of red pepper flakes inside for a flavor blast. Onion powder provides a sweet flavor. Dust Parmesan on the outside of bread or mix crushed potato chips into the cheese for added crunch.
- Yummy Spreads: Spread avocado or cream cheese in for a richness, or pesto for a herby feel. These keep it moist and give it personality.
- Dry Sandwich?: Apply melty cheeses such as mozzarella or cheddar. Adding a bit of mayo or olive oil to the bread allows it to retain moisture. Sourdough type breads will also stand up better.
- Cheese Not Melting?: Use melty cheeses and maintain heat evenly. If bread browning too quickly, reduce heat. If soggy, cook more or use Swiss or Gruyère for improved structure.
- Burnt Bread?: Use medium low heat and watch closely. Non stick pan or air fryer liner is a lifesaver, and high smoke point oils such as canola inhibit burning.
Pair your sandwich with tomato soup for that homey classic feel, or fill it with avocado and bacon for a sinful version. A crudités salad or pickles provide a bright zing, and a rich red wine or hoppy beer is a match made in heaven.
Traditional Cubano Sandwich
This recipe outlines how to assemble and press a traditional Cubano sandwich. It features layers of ham, roasted pork, Swiss cheese, and dill pickles on Cuban bread, grilled until crispy and the cheese is melted, typically served with mustard or mayonnaise.
Equipment
- 1 Sharp Knife For slicing bread, meats, and pickles.
- 1 Grill Pan or Flat-Top Griddle For pressing and toasting the sandwich.
- 1 Spatula For handling the sandwich.
- 1 Press or Heavy Pan To weigh down the sandwich while grilling.
Ingredients
Main
- 1 loaf Cuban bread French or Italian bread can be substituted
- 1 pound ham cooked, sliced
- 1 pound pork roasted, sliced
- 1/2 pound Swiss cheese sliced
- 6 dill pickles sliced
- 2 tablespoons butter or cooking spray
- Garnish: yellow mustard
- Garnish: mayonnaise
Instructions
- Slice the Cuban bread lengthwise, creating top and bottom halves.
- If using, spread a thin layer of yellow mustard and/or mayonnaise on the inside of one or both bread halves.
- Layer the sliced roasted pork evenly onto the bottom half of the bread.
- Place the sliced ham on top of the pork.
- Arrange the sliced Swiss cheese over the ham.
- Layer the sliced dill pickles on top of the cheese.
- Place the top half of the bread over the fillings to complete the sandwich.
- Heat a grill pan or griddle over medium heat and add butter or cooking spray.
- Place the assembled sandwich on the hot pan, weigh it down with a press or heavy pan, and grill for 4-5 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
- Carefully remove the sandwich from the pan, slice diagonally, and serve immediately.
Notes
Achieving the perfect Cubano crust requires medium heat and consistent pressure. Don't rush the grilling; allow time for the bread to toast deeply and the cheese to melt completely. Using a mix of butter and a touch of oil for grilling can help achieve a beautiful golden-brown color without burning. Layer the ingredients evenly across the bread to ensure a balanced bite every time. While the recipe lists mustard and mayonnaise as garnishes, consider spreading them thinly on the bread before layering the ingredients for better distribution.
There you have it! Grill cheese without butter is all about comfort and creativity. Get your air fryer going, experiment with these concepts, and create a sandwich that’s entirely you. Happy cooking, friends!
