Cashew mayo as the spread, the dip, and the reason this sandwich is better than anything at a deli. Stacked with turkey, crispy bacon, avocado, and nothing artificial.
Servings: 4
Ingredients
4 tablespoons TPCN Cashew Mayo
8 slices sourdough or thick sandwich bread
1 pound sliced turkey breast
8 strips bacon
1 avocado, sliced
4 leaves romaine lettuce
1 large tomato, sliced
1/3 red onion, thinly sliced
1/4 teaspoons salt
1/4 teaspoons black pepper
Step One
Crisp the bacon: Cook strips bacon in a skillet over medium until crispy. Drain on paper towels.
Step Two
Toast the bread: Toast sourdough slices until golden.
Step Three
Spread the TPCN Cashew Mayo generously on both slices of each sandwich. Slice avocado and tomato and season with salt and pepper.
Step Four
Stack and serve: Layer sliced turkey, crispy bacon, avocado, romaine lettuce, tomato, and thinly sliced red onion between the bread.
Press firmly, then cut diagonally.
Recipe Note
The cashew mayo is the move here - it replaces regular mayo entirely and adds a nuttiness that makes the whole sandwich taste more intentional. Toast the bread. Always toast the bread.
Walnut Birria Braised Beef Tacos
Slow braised beef in a walnut birria broth with the sauce built right into the cook. This is the recipe that makes people stop scrolling.
Servings: 6
Ingredients
3 pounds beef chuck roast
5 tablespoons TPCN Walnut Birria sauce
3 cups beef broth
1 white onion, quartered
4 garlic cloves
2 dried guajillo chiles, stemmed and seeded
1 teaspoons cumin
1 teaspoons dried oregano
1 teaspoons salt
12 corn tortillas
0.5 cups white onion, finely diced
0.3 cups fresh cilantro, chopped
2 limes, cut into wedges
Step One
Sear the beef: Season 3 pounds beef chuck roast generously with 1 teaspoons salt. Sear in a hot Dutch oven with a little oil, 3–8 minutes per side, until deeply browned. Remove and set aside.
Step Two
Build the braise: Add 1 white onion, quartered, 4 garlic cloves, 2 dried guajillo chiles, stemmed and seeded, 1 teaspoons cumin, 1 teaspoons dried oregano, and 3 cups beef broth to the pot. Stir in 5 tablespoons Walnut Birria sauce. Bring to a simmer.
Step Three
Braise low and slow: Return beef to the pot. Cover and braise at 325°F until the meat shreds easily with a fork.
Shred the beef: Remove beef and shred. Reserve the broth as consommé for dipping. Skim fat from the surface.
Step Four
Build the tacos: Dip 12 corn tortillas in the consommé and cook in a dry skillet over medium-high until crispy, about 2 minutes
Recipe Note
The walnut birria sauce goes in the braise AND gets drizzled on at the end. Don't skip the dipping consommé - that's the move that makes people lose their minds.
Pistachio Jalapeño Grilled Chicken Tacos
Crispy grilled chicken, fresh toppings, and pistachio jalapeño sauce as the hero. Simple, fast, and the sauce does all the heavy lifting.
Servings: 4
Ingredients
1.5 pounds boneless skinless chicken thighs
4 tablespoons TPCN Pistachio Jalapeño sauce
8 small flour or corn tortillas
1 lime, juiced
1 teaspoons garlic powder
1 teaspoons smoked paprika
0.8 teaspoons salt
1 cups shredded purple cabbage
0.3 cups fresh cilantro
0.3 cups cotija cheese, crumbled
Step One
Season the chicken: Coat 1.5 pounds boneless skinless chicken thighs with 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.8 teaspoons salt, and half the 1 lime, juiced. Let sit for at least 15 minutes
Step Two
Grill the chicken: Grill over medium-high heat for 6–13 minutes per side until cooked through and slightly charred. Rest for 5 minutes before slicing.
Step Three
Warm the tortillas: Char 8 small flour or corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side.
Step Four
Assemble: Slice chicken and load into tortillas. Top with shredded purple cabbage, cilantro, and cotija cheese, crumbled. Drizzle generously with Pistachio Jalapeño sauce and finish with remaining lime, juiced.
Recipe Note
The pistachio jalapeño sauce is doing double duty here, it's a finishing sauce and a flavor bridge between the smoky chicken and the fresh toppings. Don't be shy with it.
Pecan Barbecue (Spicy)
A smash burger built specifically around pecan BBQ sauce. The sauce goes on the patty and on the bun. Simple, fast, and absolutely the right call.
Servings: 4
Ingredients
1.5 pounds 80/20 ground beef
4 tablespoons TPCN Pecan Barbecue Sauce
4 brioche burger buns
4 slices American or cheddar cheese
0.5 white onion, thinly sliced
1 tablespoons butter
0.5 teaspoons salt
0.5 teaspoons black pepper
4 leaves butter lettuce
4 tomato slices
Step One
Ball the beef: Divide 1.5 pounds 80/20 ground beef into 4 equal loose balls. Season with 0.5 teaspoons salt and 0.5 teaspoons black pepper. Don't overwork the meat.
Step Two
Smash and sear: Heat a cast iron skillet over high heat until smoking. Add 1 tablespoons butter. Place a beef ball in the pan and smash flat immediately with a spatula — press hard and hold for 2 minutes. Cook 2 minutes until edges are deeply browned.
Step Three
Cheese and finish: Flip, immediately add 4 slices American or cheddar cheese, and cook 1 more minute. Remove and rest.
Step Four
Build the burger: Toast 4 brioche burger buns in the same pan. Spread 4 tablespoons Pecan BBQ sauce on both halves of each bun. Layer with 4 leaves butter lettuce, 4 tomato slices, 0.5 white onion, thinly sliced, and the smash patty. Close it up.
Recipe Note
The smash is everything. You need a screaming hot cast iron and a firm press with a spatula - hold it for 10 seconds. That crust is where all the flavor lives.
