My go - to mix is cumin + coriander + garlic powder + smoked paprika and I serve them with
a chipotle ranch sauce for dipping.
The deli specializes in local and regional American favorites, from The New Yorker with its corned beef, pastrami, and Swiss on marbled rye to the Spicy Southwest Chicken with guacamole, fire - roasted corn, and
chipotle ranch sauce.
Not exact matches
veggie panini — smashed avocado, arugula, tomato, onion, sesame seeds, feta on multigrain — 12 junction burger — LTO, choice of american cheese or cheddar, secret
sauce — 12 prime burger — house ground ribeye, bacon, gouda cheese, runny egg — 21 fried chicken — crispy chicken, bacon, lettuce, tomato,
chipotle ranch — 14
When I discovered an open can of
chipotle peppers in adobo
sauce in the fridge, I decided to make a Southwestern style
ranch dressing.
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free
ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil dried thyme almond flour canned
chipotles in adobo
sauce