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Spread the softened butter on one side of each piece of bread. Sprinkle over the Parmesan and black pepper. Place the bread, butter and cheese-side down, into a skillet over medium heat.

Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice ...

Reuben Sandwich: 4 tablespoons spreadable butter. Six 1/2- to 5/8-inch-thick slices rye bread. 1 cup sauerkraut heated to 135 degrees F. 3 slices Swiss cheese.

For the chicken: Combine the lemon juice, sugar, garlic, olive oil, 2 tablespoons salt, mustard, pepper flakes and 3/4 cup water in a small saucepan.

Heat the butter in a large skillet over medium heat. Add the onions and garlic and stir to coat in the butter. Cook, stirring, until caramelized, 12 to 14 minutes.

Fill a small pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water.

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For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes. Place some beef on a roll, then some sweet peppers …