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Tarts D'Italiano !
Recipe by Jessica R.
BBQ Pulled Pork Subs
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GRILLED PORTOBELLO VEGETARIAN BURGERS
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Lemon Grass Chicken Bahn Mi
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Sweet and Spicy Chicken Salsa Sandwiches
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Fresh Roasted Turkey Supreme Sandwich
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New Wave Italian BLT
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Honey and Garlic Meatball Sub
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Lobster Clouds
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Four Seasons Berry & Custard Pudding
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Savory Bread Bites
Recipe by Patricia D.
3 to 1 Breakaway
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D'Italiano Focaccia
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Super Simple Sticky Toffee Pudding
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Pizza Puffs
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Lord Stanley's Steak Sandwich
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Strawberry and Brie Focaccia with a Twist
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FRENCH TOAST PIZZA
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Breakfast Cassarole
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Tomato Garlic and Oregano Cheese Toasts
Recipe by SYLVIA F.
Pâté au saumon en croûte
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The Big E French Toast
Recipe by Rayling L.
Chipotle Cilantro Chicken Crustini (The Four "C")
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Lobster Benedict
Recipe by holly c.
Bruschetta
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BBQ Stuffed Atlantic Salmon
Recipe by Gail L.
Go Long Meatball Sub
Recipe by Robin W.
TiramiNu
Recipe by Patricia D.
Bread and Butter Fish
Recipe by Sarah R.
Garlic Lovers Antipasto Toasted Sandwich
Recipe by Jenny F.
Chipotle Cilantro Chicken Crustini (The Four “C”)
Recipe by Kyle T.
Lover's Brunch
Recipe by christina k.
Love in a Frame
Recipe by Rana S.
Sandwich aux grillades
Recipe by Yvette T.
Colin's Caramelized Burgers
Recipe by Colin T.
Italian chicken club sandwhich
Recipe by Nikki D.
Boom Boom Brushetta
Recipe by Laura-Lee L.
Burger de porc, champignons séchés, fromage brie et fines herbes.
Recipe by Elise L.
Faux Lobster Roll with Bacon
Recipe by Jenny F.
Touque Madame Egg Sandwich ~ Ham, Cheese & Egg Sandwich
Recipe by Jacqueline S.
Hot dogs de saucisses maison
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D'Italiano French Onion Soup
Recipe by Desiree S.
Smoking Club Sandwich
Recipe by Brian B.
Vanilla Burbon Flambe with Chantilly
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Hamburger Cupcakes
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Cheese Blintzes
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Beef & Brie Mushroom Melt au Jus
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Cannoli Tarts
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Blue Collar Beef Dip
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Croque-bacon, sauce au fromage
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Tuna Cups
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Wild West Coast Salmon Sandwich
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Kebab Snack
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D'Italiano Donuts
Recipe by Glenda G.
D’Touchdown
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Recipe by chantal N.
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Recipe by Carey Ann S.
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Eggs and Ham Florentine Toast Cups
Recipe by Laurel k.
Vegetables Bruschetta on Crostini
Recipe by Maria Z.
Delicious Grilled Omega Burgers
Recipe by Barbara L.
BC Apple, Pear and Brie Grilled Sandwich
Recipe by Iris N.
Chicken and Pesto Pizza
Recipe by Melissa L.
Red Pepper and Walnut Dip (Muhammara)
Recipe by Isabella A.
Sandwich chaud, poulet et pesto
Recipe by Michel G.
West Coast Shrimp, Mango and Avocado Sandwich
Recipe by Iris N.
Canadian Morning Sandwich Eh
Recipe by Lynn L.
Swedish Meatball Sub
Recipe by Beverley W.
Focaccia au thon et à la mangue
Recipe by Michel G.
GRILLED BROWN SUGAR HAM AND CHEESE SANDWICH WITH FRESH FRIED PINEAPPLE RELISH
Recipe by Bonny H.
Unbelievable Chocolate Caramel Bread Cake
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Bacon & Egg Maple Breakfast Cups
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Cheesy D'Italiano Strata (vegetarian and non-veg version)
Recipe by Molly S.
Croûte aux pommes de Mont-St-Hilaire
Recipe by marjolaine l.
Grilled Cheese with a Kick
Recipe by Annie B.
Sandwich sucré, salé au chèvre
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Crispy and Creamy Mushroom Packets
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Ball Hockey Sub
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Tuna Bunwich
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That's a Spicy Meatball! Skewers
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Recipe by joanne m.
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Ken's DItaliano Sheppards Pie
Recipe by Ken S.
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Tiramisu French Toast Stratta
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ERUPTER BUFFALO WING SANDWICH
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Cheese Broccoli Puffs
Recipe by Joan H.
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Recipe by Wanita G.
Curried Egg Sandwich
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Pulled Pork Puckwich
Recipe by Naomi L.
Italy Meets Canada
Recipe by Annie B.
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Grilled Pizza Sandwich
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DOUBLE SMOKEY PULLED PORK
Recipe by Luzviminda G.
Italian Meatball Sandwich
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Apple Almond Drizzle
Recipe by Amy W.
Meat Lovers More Than Sausage on a Bun
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Eggplant Pargmesan alla'mangia cake!
Recipe by Mary I.
Katty's Aji de Gallina
Recipe by Katherine R.
Shrimp Primavera Gremolata Casserole
Recipe by Roger C.
My Philly Flank Steak Sandwich Runneth Over!
Recipe by Irene L.
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Recipe by Paul V.
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Recipe by Joshua F.
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Recipe by Karen L.
Joanne's Double Cheese DItaliano Bruschetta
Recipe by Joanne m.
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Recipe by Ray H.
Cambozola Grilled Cheese Surprise
Recipe by Daniel B.
KEN'S ULTIMATE CHIPOLTE MANGO BURGER
Recipe by Ken S.
Sweet Crouton Poppers
Recipe by Lorne K.
Lemon Tarragon Chicken Sandwich
Recipe by Michele R.
D'Italiano Pesto Pepperoni Snack Pizzas with Kalamata and Peperoncini
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Recipe by Krystina B.
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Recipe by Bonny H.
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Recipe by Suzanne P.
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Recipe by Virginia E.
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Recipe by joanne M.
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Recipe by Kerrie-Lee B.
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Recipe by Grace K.
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Recipe by Lana Jean M.
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Recipe by Christine S.
D’Italiano Puttanesca Bread Salad
Recipe by Mike C.
Best French Toast ever!!!
Recipe by TRAVIS C.

Southern Style Fried Chicken "Po' Boy"
Recipe by Joshua F.

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Ingredients:

For Fried Chicken Cutlets:

- 4 Chicken Breast Cutlets
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Milk
- 1 Tbsp. Hot Sauce
- 1/2 Cup Bread Crumbs
- 1 Tbsp. Kosher Salt
- 2 Tsp. Garlic Powder
- 2 Tsp. Onion Powder
- 2 Tsp. Paprika
- Cracked Black Pepper, to Taste
- Vegetable Oil

For Toppings:
- 1 Cup Kale Greens, cut into thin slices
- 1/4 Cup Diced Red Onion
- 2 Cloves Garlic, chopped finely
- 1 Tbsp. Honey
- 1 Tbsp. Apple Cider Vinegar (any vinegar works)
- 2 Tsp. Dijon Mustard
- 2 Tsp. Vegetable Oil
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Cracked Black Pepper
- 1 Tomato, cut into small cubes
- 2 Tbsp Mayonnaise
- 1 Tbsp. Hot Sauce

Served on D'Italiano Original or Whole Wheat Sausage Buns. Makes 4 Servings.

Directions:

For The Fried Chicken Cutlets:

1. In a bowl, combine mayonnaise, hot sauce and milk. Stir until smooth, then add the chicken cutlets, making sure each cutlet is covered in the mixture. Allow to sit for 10 minutes.

2. In a separate bowl, combine the bread crumbs, salt, garlic and onion powders, and black pepper.

3. In a heavy bottom skillet, pour in vegetable oil (roughly 3/4 – 1 inch high) and place over medium/high heat until oil reaches roughly 350-360 (a good test to make sure oil is ready is to take a pinch of the bread crumb mixture and drop it into the oil. If it immediately starts to bubble, the oil is ready).

4. After ten minutes, take the chicken cutlets from the mayonnaise and place them into the breadcrumbs, making sure to cover them completely. Shake off any excess breadcrumb, then transfer cutlets back to the mayonnaise mixture, and back to the breadcrumbs a final time (the idea is to double-coat each cutlet in breadcrumbs; that way the chicken stays more moist inside, and crunchier on the outside). When finished, place cutlets on a plate and wait for the oil to heat up.

5. In a separate pan over medium heat, add 2 Tbsp of vegetable oil, red onion and garlic. Once the red onion has softened, add the kale greens and cook for roughly 4-5 minutes, until greens have softened.

6. In a measuring cup, combine the honey, dijon mustard, remaining 1 Tbsp of vegetable oil, salt and pepper and stir. Set aside.

7. Remove the greens from the pan and place into a bowl. Allow to cool slightly before pouring the honey dijon mixture and mixing.

8. Wipe off the pan, then place once again over medium heat. Open the D'Italiano buns and toast in the pan until slightly browned. Set aside.

9. When the oil has reached the proper heat, add the four chicken cutlets and cook for roughly 2 minutes per side until chicken is golden brown. Once chicken has finished cooking, remove from the oil and place onto a plate covered with paper towel to prevent the crust from becoming soggy.

10. Combine the 2 Tbsp mayonnaise and 1 Tbsp hot sauce, and spread on both sides of the toasted sausage bun. Cut chicken into strips and place inside the bun. Top with kale greens and chopped tomato.

11. Enjoy!