RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.

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Rainbow Sandwich

Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s

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Chorizo Pambazo

Fabby’s Chorizo, Potato Purée, Guajillo Aïoli, Shredded Lettuce, Oaxaca Fluff | Chef Alejandro Guzmàn of Fabby’s

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Vegan Hoagie

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

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Duck Fat Cubano

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

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Breakfast Hoagie

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s

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The Toro

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

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Fava Bean Toast

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

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Tempeh Reuben

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

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Honey Boi

Fried Chicken Thigh, Honey-Garlic Glaze, Sesame Cabbage Slaw, Smoky Lime Mayonnaise, Pickles, Sesame Seeds | Chef William Silbernagel of How Crispy Express

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Salad Sandwich

Tomato, Cucumber, Onion, Spicy Greens, Smoked Aïoli, Ranch Dressing, Fried Bun | Chef Justin Lee formerly of FAT CHOY

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