Substitutions and Variations:

• Ground Meat: If you prefer, you can use ground turkey, chicken, or even pork.
• Cheese: Experiment with different types of cheese such as cheddar, Swiss, pepper jack, blue cheese, or even a cheese sauce.
• Toppings: Don't limit yourself to traditional toppings. Considersautéed mushrooms, bacon, fried eggs, or even pineapple slices for a unique twist.
• Burger Buns: Instead of traditional burger buns, you can use lettuce wraps, ciabatta bread, pretzel buns, or even grilled portobello mushrooms for a low-carb option.
• Seasonings: Experiment with different seasonings in the meat mixture or keep it simple with just salt and pepper.

Feel free to experiment with this method of making Smashed Burgers. Try Stuffed Burgers, Spicy Smash Burger, Breakfast Smash Burger, or Mini Smash Burger Sliders.

Storage Recommendations

These Griddle Smash Burgers are best enjoyed fresh. If you want to make the patties ahead of time and then reheat and assemble the burgers before enjoying them. Store in the refrigerator in an airtight container for up to 2 days.

You can form the ground beef patties and freeze them by placing parchment paper between each patty and freeze for up to 3 months.

Related Recipes

Looking for other recipes like this? Try these:

• BBQ Smoked Turkey Sandwich
• Italian Grinder Sandwich
• Turkey Avocado Club Sandwich
• Flank Steak Sandwich

Recipe Substitutions and Variations

• Sea salt- I also really enjoy using Celtic salt for the added minerals.
• Flour- It is best to use a good quality flour that is high in protein. I enjoy using the Costco Organic Flour.
• Filtered water- If you do not have filtered water you can bring a pot or kettle of water to a boil and then let cool. It will help evaporate most of the chlorine and such.
• Seeds- Feel free to mix in other seeds or leave out ones that you don't like.

Get creative with the scoring on your bread the more you practice the better your designs will come out. But to get a precise cut use a new razor blade every 3 times or so. These blades are very thin and get dull quickly. 

If you prefer to see those little bubbles on the crust then instead of adding flour use a spray bottle spray the uncooked sourdough with filtered water and then bake as described.

SOURDOUGH TROUBLE SHOOTING:

WHY IS MY SOURDOUGH BREAD GUMMY INSIDE?

Either it is underbaked or it was cut into before completely cooled off. 

HOW TO MAKE SOURDOUGH LESS SOUR?

Minimize fermentation at room temperature and do a cool bread-proofing in the refrigerator.

SOURDOUGH STARTER NOT RISING...

Either the room was too cold or the water was too cold when feeding the starter. You can help the sourdough rise by adding a tablespoon of warm water and 1 tablespoon of flour.

SOURDOUGH STARTER NOT BUBBLY...

Needs to be strengthened feed once more with the same amounts as the recipe states.

SOURDOUGH STARTER NOT FLOATING...

It is not active either didn't have enough time to activate or the starter needs to be strengthened with a few more feedings. Feed once a day until you will start seeing bubbles form and starter rising.

HOW TO GET SOURDOUGH MORE SOUR?

Let ferment at room temperature longer usually, it is done overnight you can bump it up to 12- 16 hours fermentation time at room temperature.

HOW TO STORE SOURDOUGH BREAD

Store your bread in either a linen bag or bread box or I prefer a cake stand with a dome that way you can display your hard work! It is best if there is a little air flow to keep the crust crispy. Fresh bread is good for about a week on the counter at room temperature. Feel free to store it in the refrigerator for a prolonged shelf life. Or place in a gallon freezer bag and freeze for up to 3 months. Make sure to remove as much air as possible from the bag.

Make these sandwiches using this Whole Wheat Sourdough

• Egg Salad Tea Sandwich Recipe
• Turkey Avocado Club Sandwich
• Burrata Prosciutto Sandwich

Substitutions and Variations

• Lettuce - Iceberg lettuce will also work well in this recipe instead of romaine lettuce.
• Tortillas- Try whole wheat tortillas or veggie wrap for a healthier option.
• Ranch- Try out other sauces such as honey mustard or BBQ.

Load it up with Veggies! Make this chicken snack wrap more nutritious by adding in tomatoes, onions, avocado etc.

Equipment Recommendation

• Skillet
• Box grater
• Chopping board
• Sharp Knife
• Baking sheet

Storage Suggestion

This Crispy Chicken Ranch Snack Wrap is best enjoyed fresh. However, the components maybe prepped ahead and stored separately.

Baked chicken nuggets are good in the refrigerator for a week in an airtight container.

Chopped lettuce can be stored in an airtight container with a paper towel lining the bottom for 3 days or until it starts to brown.

Related

Looking for other recipes like this? Try these:

• Egg Salad Tea Sandwich
• Open-Faced Turkey Sandwich
• Prosciutto Crostini Melts

Ingredients you will need

• Sourdough discard
• olive oil
• warm water
• flour
• sea salt

See recipe card for quantities.

Recipe Substitutions and Variations

• Flour- I prefer Organic flour, feel free to substitute with bread flour or gluten flour.
• Olive oil- you can use any light flavor oil.

These Sourdough tortillas can be used for tacos, enchiladas, or wraps.

How to Store Tortillas

Tortillas are best stored in an airtight container or a reusable bag for uptown 2 days at room temperature. Store in the refrigerator for 7-10 days in an airtight bag. Also, you can freeze for up to a year. If you would like to take out a tortilla at a time then line with parchment paper in-between each tortilla.

Equipment Recommendation

• Tortilla press
• Cast Iron
• Rolling pin
• Large bowl

Recipe Substitutions and Variations

• Bread - instead of the 30-minute bread, you can use ciabatta bread or Rustic sourdough bread.
• Steak- You can use strip steak or other steak cuts. This would also be an amazing recipe to use up leftover steak in.
• Arugula- Feel free to garnish with any other greens such as a spring salad mix, or spinach.

Prepare on a slice of Sourdough and toast as a Grilled Cheese style on a skillet or in a panini press.

Make Steak crostini by cutting the 30 minute bread baguette and follow the same steps as above but leave it as an open-faced steak crostini.

Equipment Recommendation

• Cast Iron Skillet
• Cutting Board
• Knife

Storage Guidelines

Store the seared steak in the refrigerator for up to 4 days. For best results make the sandwich fresh each time, but it does help if you have all the ingredients prepped.

These ingredients don't stand up well to freezing.

Ingredients

• Turkey: Deli turkey meat is thinly sliced, cooked turkey breast that is commonly found at grocery store deli counters. It is a convenient option for sandwiches, providing a lean source of protein with a mild, savory flavor.
• Bacon: Bacon adds a rich, smoky flavor and crispy texture to the sandwich, complementing the other ingredients with its savory goodness.
• Avocado: Avocado is a creamy, nutrient-rich fruit known for its buttery texture and mild, nutty flavor. It serves as a luxurious filling for the sandwich, adding a smooth contrast to the other ingredients while providing healthy fats, vitamins, and minerals.
• Lettuce: Lettuce, such as iceberg or romaine, adds a refreshing crunch and a burst of freshness to the sandwich. It also serves as a bed for the other ingredients, helping to hold them in place and providing a crisp contrast to the soft fillings.
• Yellow Onion: Thinly sliced, can add a mild sweetness and a bit of zing to the sandwich. It provides a subtle flavor contrast and aromatic depth, enhancing the overall taste experience.
• Monterey Jack Cheese: Monterey Jack cheese is a semi-hard cheese with a mild, buttery flavor and smooth texture. It melts beautifully, adding a creamy richness to the sandwich and complementing the other ingredients with its subtle tanginess.
• Spicy Mayo: Spicy mayo is a condiment made by mixing mayonnaise with spicy sriracha. It adds a kick of heat and creamy richness to the sandwich, elevating the flavor profile and providing a delicious contrast to the other ingredients.
• Bread: Choose one of our favorite types of bread, such as Classic White Sandwich bread, whole wheat, Rustic sourdough Bread, or my 30-minute bread made as baguettes. Toast the bread lightly to enhance its flavor and prevent it from becoming soggy when assembled with the other ingredients.

See recipe card for quantities.

Substitutions and Variations

• Lettuce - Feel free to use any type of leafy greens such as spinach, arugula, or other lettuce varieties.
• Add in Tomatoes if you enjoy them!
• Spicy mayo- Feel free to use a store-bought spicy mayo if you prefer the convince.
• Make it kid-friendly: To make it kid-friendly you can use plain mayonnaise such as my Avocado oil mayonnaise recipe.
• Make it spicy: add extra sriracha to the spicy mayo to give your sandwich an extra kick.

Equipment Recommendations

• Baking sheet
• Cooling rack
• Knife
• Cutting board

Storage Instructions

This Turkey Avocado Club Sandwich is best prepared before enjoying. However, you can prepare the ingredients ahead of time for quicker assembly such as bacon, bread, dressing, and so on.

What is the best cheese for turkey sandwich?

A great cheese to use in a turkey avocado sandwich would be Monterey Jack, Gouda, or Provolone making it a perfect pair. Second, it's all about the thickness of the cheese slice.

The best bread for Turkey sandwiches

Depending on what kind of sandwich you are trying to make for example an open-faced, sub-style, or classic sandwich. My favorite types of bread, are my Classic White Sandwich bread, whole wheat, Rustic sourdough Bread, or my 30-minute bread made as baguettes.

Substitutions and Variations

• Sea salt- I also really enjoy using Celtic salt for the added minerals.
• Flour- It is best to use a good quality flour that is high in protein. I enjoy using the Costco Organic Flour. Feel free to experiment with whole wheat, rye, or spelt.
• Filtered water- If you do not have filtered water you can bring a pot or kettle of water to a boil and then let cool. It will help evaporate most of the chlorine and such.

Get creative with the scoring on your bread the more you practice the better your designs will come out. But to get a precise cut use a new razor blade every 3 times or so. These blades are very thin and get dull quickly.

If you prefer to see those little bubbles on the crust then instead of adding flour use a spray bottle spray the uncooked sourdough with filtered water and then bake as described.

Equipment Recomendations

• Bread Proofing Baskets: You can use a bowl lined with a paper towel but these baskets are a lot more convenient size wise and material.
• Lame: To score your bread with precision you will need a sharp blade and a comfortable way to hold it. This lame is my favorite style it gives you the option to get close to the dough and make precise cuts.
• Razor blades: It is quite affordable to purchase a large amount of replacement blades. You should be using a blade every 3 times or so. The blades are thin and dull really quickly.
• Jar to store Sourdough starter: A simple jar like this Weck 1 liter jar works well or this sourdough jar is also very convent it has all the marks and a spatula and marker band.
• Sourdough starter: I prefer getting a live starter from a neighbor or friend but if that is not an option this Starter is rated well on Amazon. Also I know Ballerina Farms sells a good starter.
• Siplat mats: to use instead of parchment paper, these also help the keep the bottom of your bread from burning.
• Dutch Oven: Use a dark-colored Dutch oven or an old one you don't care for much as it will get burn marks all over.
• Disposable shower caps: I get a few uses out of one cap so no need to use a new one each time but these work well when they get dough stuck to them you can toss them.
• Bread knife: Works great to help cut through the crispy crust of your sourdough.

How to store Sourdough Bread

Store your bread in either a linen bag or bread box or I prefer a cake stand with a dome that way you can display your hard work! It is best if there is a little air flow to keep the crust crispy. Fresh bread is good for about a week on the counter at room temperature. Feel free to store it in the refrigerator for a prolonged shelf life. Or place in a gallon freezer bag and freeze for up to 3 months. Make sure to remove as much air as possible from the bag.

Is sourdough bread OK for gluten intolerance?

Sourdough is not gluten-free per se, but we know that a lot of people with gluten intolerance, or sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. To make a gluten-free sourdough bread recipe you will need to use gluten-free flour.

Caring for sourdough starter

After you have activated your starter and taken as much as needed for your recipe. Seal the starter with an air-tight lid and place it into the refrigerator until the next use.

I have gone 6 months without feeding the starter. Although I did have to do a few feedings to strengthen it again and get it super active.

In my opinion, sourdough starter care can get overwhelming and people get scared off I keep it simple and I have had great success making sourdough for multiple years now. The most common is to feed the starter every week and I do that when I make my next batch of bread.

Proportions for making 1 loaf of sourdough

I prefer to make 2 loves at once and freeze the second to save time since making sourdough bread is a process. But if you prefer to make one loaf at a time here are the proportions:

• Feeding Starter:
  • Same as above you will just have more discard that you can use for discard recipes.
• Dough:
  • 650ml Filtered warm water
  • ¾ tablespoon Sea Salt
  • ½ tablespoon Sugar
  • 125ml Active Sourdough starter
  • 3 cups Organic Flour

• Hard-boiled Eggs
• Avocado oil Mayonnaise
• Garlic
• Mozzarella cheese
• Paprika
• Salt and Pepper
• 30 minute Bread *not pictured
• Garnish- With green onions, radish slices, avocado, or bacon bites.

See recipe card for quantities.

Substitutions and Variations

• Avocado oil Mayonnaise- Feel free to use store-bought Mayonnaise.
• Bread- You can use a French baguette or regular sandwich bread.
• Garlic- Garlic powder can be substituted for fresh garlic. 1 clove of garlic is equal to ⅛th teaspoon of garlic powder.

Egg salad meal prep option: Make a batch of this egg salad spread and place in the refrigerator to enjoy through out the week.

The sandwiches can be either open-faced on my 30-minute bread recipe, as crostini's, or use Classic white bread to make a sandwich.

Equipment

• Grater
• Cutting Board
• Bread knife
• Mixing bowl

How long does egg salad last in fridge

Seal in an airtight container and store the mixed egg salad in the refrigerator for 5 days.

Can you freeze Egg Salad?

It is safe to freeze classic egg salad for up to two months without risking spoilage. For best flavor and texture, consume it before the two months. You can run under cold water to thaw.

Related

Looking for other recipes like this? Try these:

• Focaccia Pizza Bread
• Italian Grinder Sandwich
• Open-faced Turkey Sandwich
• Prosciutto Crostini Melts

Ingredients

• Burger buns- My 30 minute bread recipe works perfectly to make burger buns.
• Ahi Tuna Steaks
• Coleslaw- The creamy crunch coleslaw recipe on the blog would work well for this Tuna burger recipe.
• Sriracha mayo- to dress the burger use this spicy sushi mayo recipe.
• Salt and Pepper to season the Tuna Steaks

See recipe card for quantities.

Substitutions and Variations

• Coleslaw- instead of making coleslaw from scratch feel free to simplify the process by purchasing store-bought coleslaw and dressing.
• Burger Buns- I enjoy making my own 30 minute bread makes the burger gourmet but if you're in a time crunch feel free to use store-bought burger buns or bread rolls.
• Ahi tuna- If ahi is unavailable, you can use other firm and flavorful fish like swordfish or yellowtail.

Equipment Recommendations

• Heavy Bottom Skillet
• Tongs
• Mixing bowl

Storage

Ahi burgers are best enjoyed fresh, but you can store leftover seared tuna in an airtight container in the refrigerator for up to 1-2 days.

Related

Looking for other burger recipes like this? Try these:

• Burrata Prosciutto Sandwich
• BBQ Smoked Turkey Sandwich
• Italian Grinder Sandwich

Ingredients

• Bread- use my 30 minute bread recipe to make quick and delicious sandwich rolls.
• Prosciutto
• Burrata
• Arugula
• Tomato
• Balsamic Glaze
• Mayonnaise- I have a simple avocado oil mayonnaise recipe that comes together in just a few minutes.

See recipe card for quantities.

Substitutions

• Burrata- Can be substituted with Brie to make it a brie and prosciutto sandwich. It will be best to test the sandwich in this case.
• Bread- can be substituted with ciabatta bread or artisanal bread from the grocery store.
• Arugula - Can be replaced with spinach or mixed greens for a different flavor profile.

Equipment Recommendations

• Bread knife
• Cutting board
• Cheese knife or spoon for handling burrata

Storage

Best enjoyed fresh, but if you have leftovers, store components separately to maintain texture. Reassemble before serving to retain the sandwich's original appeal.