Ingredients

• 2 big handfuls of lettuce (roughly 2.5 cups)
• 6 slices each: ham, pepperoni, salami, provolone, tomato
• 1/4 cup pepperoncini
• 1/4 cup red onion
• 1/4 to 1/3 cup mayo
• 2/3 tbsp olive oil
• 2/3 tbsp red wine vinegar
• 1 tbsp Italian seasoning
• Salt and pepper, to taste
• 1 sub roll

Directions

• On a large cutting board, pile the lettuce, ham, pepperoni, salami, provolone, tomato slices, pepperoncini, and red onions. Start chopping.
• Once it's a good rough chop, add the mayo, olive oil, red wine vinegar, Italian seasoning, and salt and pepper to taste.
• Keep chopping until everything is well mixed and chopped to your preference.
• Scoop it into a sub roll.
• For the full deli effect, wrap it tightly in parchment paper for a couple of minutes, then slice in half and enjoy.

Never go to the deli again. From Brian Gerwig on Instagram.

Ingredients

• Pork shoulder or pork collar, cut into long strips
• Store-bought char siu (BBQ pork) marinade
• Honey, for glazing

Directions

• Coat the pork strips well in the store-bought char siu marinade (a longer marinade is better, but even a quick coat works for the 80/20 shortcut).
• Air fry at around 400F for about 15 minutes, flipping halfway and basting with more marinade, until caramelized and cooked through.
• Brush the strips with honey (thinned with a little marinade) and give a final short blast in the air fryer to glaze.
• Rest briefly, then slice and serve over rice or with greens.

NOTE: an 80/20 shortcut using store-bought char siu marinade + an air fryer. Method reconstructed from the video; the full recipe is at thefoodie.menu. From Douglas Chau on Instagram.

Chicken

• 2 boneless skinless chicken breasts (butterflied or pounded even)
• Olive oil, to coat

Blackening seasoning

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne (to taste)
• Salt + black pepper

Pan sauce

• 2 tbsp chopped sun-dried tomatoes
• 2 cloves garlic, minced (or a pinch of garlic seasoning)
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• Fresh basil, sliced, to finish

Directions

• Stir the blackening spices together in a small bowl.
• Rub the chicken all over with olive oil, then season thoroughly on both sides with the spice blend.
• Sear front side down in a very hot (cast iron) skillet until well blackened, a few minutes.
• Transfer the skillet to a hot oven and finish for about 10 minutes, until the chicken reaches 165F. Rest.
• In the same pan, make a quick sauce: sun-dried tomatoes, garlic, chicken stock and cream, simmered until slightly thickened, then stir in the parmesan.
• Slice the chicken, spoon the pan sauce over, and finish with fresh basil.

NOTE: quick weeknight dinner, on the table in about 20 minutes. Method reconstructed from the video; exact spice amounts are on the creator's blog. From Lauren Nagel on Instagram.

Ingredients

• Boneless chicken breast
• 1 potato, boiled and peeled
• 1/2 red onion
• 1 egg
• Corn flour (cornstarch)
• Black pepper powder and salt, to taste
• Oil, for brushing / frying

Directions

• Add the chicken, boiled potato, red onion, egg, corn flour, black pepper and salt to a chopper or food processor and blend to a smooth paste.
• With gloved or oiled hands, shape the mixture into small nuggets.
• Brush lightly with oil and arrange in the air fryer basket (or use a pan of hot oil).
• Fry or air fry at 180C (355F) for about 20 minutes, until golden.
• Serve hot with ketchup.

Method reconstructed from the video's on-screen steps (no written recipe in the caption). From imtahminalucky on Instagram.