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Squash Blossom and Shaved Asparagus Pizza

1 Sadie Rose par-baked Flatbread
2 small cloves garlic, minced
16 oz. fresh mozzarella cheese (packaged in water), grated
10 stalks asparagus
24 squash blossoms
2 tsp. chili flakes
6 tbsp. goat cheese
Salt and pepper

Set oven to 350°.
Start off by lightly brushing your par-baked flatbreads with a little olive oil and minced garlic. Put in oven for a quick 1-2 minutes to crisp up.

After you finish cooking the flatbead, top with the freshly-grated mozzarella, 8 oz. on each pizza.

Use a vegetable peeler to create thin asparagus shavings, starting at the thick bottom of the stalk and ending at the top. Once they are all shaved, drizzle with olive oil (about a tbsp.) and toss with a generous amount of salt and pepper. Coat all of the shavings evenly.

Arrange asparagus shavings on top of pizza, then arrange squash blossoms in a circle. Sprinkle chili flakes and crumble goat cheese on top.

Cook for roughly 10 minutes, or until desired golden brown color is achieved. Let cool slightly before slicing, and enjoy!

Photo courtesy of and recipe adapted from


Chilled Heirloom Tomato Soup with Manchego Toasts

Chilled Heirloom Tomato Soup

Serves 2

3 medium heirloom tomatoes, stem removed and diced
1/2 cucumber, diced
3 scallions, diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
small bunch of oregano
2 sprigs thyme
salt pepper
avocado oil, to garnish

2 slices toasted Sadie Rose Country French/Multigrain bread
Manchego cheese, shaved
Puree all ingredients in the blender and chill for 1 hour.

Serve with toasted bread rubbed with tomato and shaved Manchego cheese.

Photo courtesy and recipe adapted from


Lobster Burgers with Basil Corn Salsa, Bacon & Avocado

1 pound fresh lobster meat (about 4 tails)
1/2 pound raw shrimp, peeled + deveined
1/3 cup Panko bread crumbs
1/4 shredded gruyere cheese
1 teaspoon lemon zest
1/4-1/2 teaspoon cayenne pepper
pinch of salt and pepper
2 tablespoons butter
6 Sadie Rose brioche or pretzel burger buns, toasted
6-8 slices cooked thick cut bacon
1 avocado, sliced

Browned Butter Lemon Aioli
2 tablespoons butter
1/2 cup mayo
1 tablespoon lemon juice
1-2 tablespoons sweet thai chili sauce, depending on heat preference.
1 small clove garlic, minced
pinch of cayenne
pinch of salt and pepper

Basil Corn + Peach Salsa
2 ears grilled corn
1 peach, finely chopped
1/4 cup fresh basil, sliced or chopped
1 jalapeño, seeded + chopped
1 lemon, juiced
pinch of salt

Chop the lobster and shrimp finely with a sharp knife.

Add the seafood to a bowl with the Panko bread crumbs, gruyere, lemon zest, cayenne, salt and pepper. Mix with a spoon until just combined. Form into 6 equally sized burgers. Place the burgers on a plate, cover and place in the fridge for 15-30 minutes.

Meanwhile make the aioli and salsa. In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.

Add the mayo, lemon juice, sweet thai chili sauce, garlic, pinch of cayenne, salt and pepper to a medium sized bowl. Stir in the cooled brown butter and whisk until smooth and combined, cover and place in the fridge until ready to use.

To make the salsa cut the kernels off the grilled corn and add them to a medium size bowl. To the bowl add the peach, basil, jalapeño, lemon juice and a pinch of salt. Give everything a good toss. Store, covered in the fridge until ready to use.

When you are ready to eat, heat a large skillet over medium heat. Add 1 tablespoon butter and allow it to melt. Swirl the butter around the pan and add as many burgers as you can fit without crowding the pan. Cook the burgers for 5-8 minutes per side or until cooked through. Be gentle when flipping the burgers as they can break easier than your typical burger.
Spread the bottom of each toasted burger bun with as little or as much aioli as you wish. Add the burger patties, sliced avocado and bacon. Top that with the Basil Corn + Peach salsa. Add the top bun and enjoy!

Photo courtesy of and recipe adapted from


Fig & Parmesan Grilled Cheese

Fig & Parmesan Grilled Cheese

4 Sadie Rose sourdough bread slices
grated fresh parmesan cheese (or blend of parmesan & white cheddar)
fig jam
a few sprigs of arugula, per sandwich
butter or olive oil, for the pan
optional: drizzle of balsamic vinegar

Assemble sandwiches with cheese fig spread and (optional) a drizzle of balsamic vinegar.
Heat butter or oil in a pan or grill pan. Grill for a few minutes per side, pressing sandwiches down with the back side of a spatula. Or for a panini press effect (without the press), weigh them down by placing a heavier pan on top.


Photo courtesy of and recipe adapted from


Chicken Salad with Creme Fraiche on Rye

Perfect with leftover chicken but super simple if making from fresh, too! Enjoy on a hot summer night and save some for lunch the next day!

Chicken Salad with Creme Fraiche on Rye

1 large skin-on, bone-in chicken breast (12-14 ounces)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed
1/2 small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon Sherry vinegar
1/2 cup crème fraîche
1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
1/4 cup flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
8 slices Sadie Rose Rye bread or Muligrain bread, toasted if desired
Sea salt (such as Maldon)

Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.

Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.

Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.

Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.

Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.


You can get our Rye bread from Peggy’s Pasta Booth at local farmer’s markets in San Diego. Our Multigrain bread is also available at local grocery stores throughout Southern California. Click here for a full list of where to buy our breads.

Recipe adapted from and photo courtesy of

4th of July with Friends and Food

4th of July Fireworks

Watch the fireworks this year in San Diego and Orange County.

Why not pack a picnic, grab your favorite people and make a night of it.
Below is a menu that we think will do just the trick.


Basil Ginger Lemonade
Fresh Tomato & Watermelon Salad
Eggplant & Prosciutto Sandwiches (on Sadie Rose Ciabatta)
S’mores Fudge Bars

Have fun!!

Did You Know? How to Store your Bread.

Refrigeration makes bread stale faster.

When bread is stored in a cold environment (but above freezing), re-crystallization begins and staling happens much faster than at room temperature. Freezing, however, dramatically slows this process down. Bottom line – if you are not going to eat all of your artisan bread within 2 days, it is best to wrap it in plastic and freeze it. Our breads freeze great, defrost very quickly and if the above steps are followed, reheat to freshly baked perfection! For more information on caring for artisan bread click here.

Berry Good Night


The 2nd annual Berry Good Night Dinner took place in La Jolla Farms on June 21st. The Berry Dinner brings together San Diego’s best organic farmers, winemakers, brewers, chefs, and local artisans who care about the sustainability of our local food system and what we can do to make a difference.

Guests participated in berry picking and got to experience a 6-course meal prepared by chefs who used whole animals purchased from local ranchers and produce from local growers. Sadie Rose was honored to be a part of this event for the second year in a row. Thanks to all who contributed.


Employee of the Month-June: Misael

We recently had a company BBQ where we gathered together to feast and to celebrate all of our dedicated employees who work around the clock making all the great bread that comes out of our bakery possible every single day!


Meet Misael, our June Employee of the Month All-Star. Misael is constantly giving 100% in the bakery and sets an amazing example for the entire team. We feel grateful to have him as a member of the Sadie Rose family. Misael is pictured above with Jennifer (left) the one and only, Sadie Rose.


Cinnamon-Sugar Stars with Berry Fruit Salad

Cinnamon-Sugar Stars with Berry Fruit Salad

You will need a star cookie cutter for this recipe. You could use whatever shape you’d like, of course, but we think this is a good option for your 4th of July party!

1 package par-baked Sadie Rose flatbreads
2 tbsp butter, melted
1/2 cup sugar
1 Tablespoon cinnamon
1/2 cup chopped strawberries
1/4 cup shopped apple
1/4 cup blueberries

Preheat the oven to 400 degrees.

Use the star cookie cutter to cut star shapes out of par-baked flatbreads (use about 1-2 flatbreads)

Spread stars on a baking sheet.

Use a brush to spread the melted butter spread on the stars.

Mix together the sugar and cinnamon and sprinkle it generously on the stars.

Bake stars in oven for about 5-7 minutes until crispy.

Mix together the chopped fruit and add a tablespoon of sugar if desired.

Serve the star “chips” with the fruit salad and enjoy!

Recipe adapted and photo courtesy of


Grilled Blackberry, Strawberry, Brie & Basil Pizza Crisp

Grilled Blackberry, Strawberry, Brie & Basil Pizza Crisp
Both sweet and tart, these crisps are a perfect option for a decadent and fresh dessert at your 4th of July BBQ.

1 pack of Sadie Rose par-baked Flatbreads
1/4 cup olive oil
16 basil leaves, chopped + divided
8-12 ounces brie, sliced
1 1/2 cups strawberries, chopped
3/4 cup blackberries
1/2 teaspoon pepper

Balsamic Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey

Make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.

When ready to grill the pizzas preheat the grill the high heat.

Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.

Brush both sides of your flatbreads with olive oil and a little bit of salt. Throw your par-baked flatbreads onto the grill for one minute on each side. Flip back over and start to add toppings.

Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries.

Grill for about 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.

To make the American flag pizza, place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.


Recipe adapted and photo courtesy of


Red, White & Bleu Burgers

Red, White & Bleu Burgers

It’s 4th of July, we have to have some burgers ready for the taking! The festive, fun, spicy and savory burgers are sure to please.

2 tablespoons olive oil
1 white onion, very finely diced
2 large cloves garlic, minced
500g lean minced free-range beef
500g lean minced free-range pork
1 tablespoon wholegrain mustard
1 tablespoon tabasco or similar hot sauce
2 tablespoons balsamic vinegar
2 tablespoons salted capers, rinsed and finely chopped
1 long red chilli, seeds removed, finely chopped
1/4 teaspoon dried chilli flakes
1 tablespoon finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper

1 pound ripe tomatoes, finely chopped (with seeds and juices)
2/3 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 serrano chiles, seeded, finely chopped (about 2 tablespoons)

Lettuce leaves
Crumbled Bleu cheese
Sliced onion
Tomato relish
1 pack Sadie Rose Brioche or Pretzel Buns (Try slicing a French baguette for smaller patty portions)

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the onion and fry gently for 3 minutes, then add the garlic and cook for a further 5 minutes until the onion is softened.

Remove the pan from the heat and allow the onion to cool for 10 minutes. Meanwhile, place the beef, pork, mustard, Tabasco/hot sauce, balsamic vinegar, capers, chilli flakes, chilli, parsley, 1 teaspoon sea salt and some black pepper in a large mixing bowl and combine thoroughly using your hands. Add the cooled onion and garlic and mix together.

Form the mixture into about 6 individual patties. Place the patties on a baking tray and chill in the fridge for at least 2 hours, before cooking to your liking on a hot BBQ/chargrill pan or in a frying pan. Be sure to add the bleu cheese to the warm patties just before you take them off the grill or pan.

Serve the patties in the buns of your choosing with some lettuce, sliced onion and tomato relish. Secure with toothpicks and accompany with extra relish on the side if you like. Enjoy!

Recipe adaptation and photo courtesy of

Caprese Skewers with Balsamic Reduction

Caprese Skewers with Balsamic Reduction

Try these skewers as a side to your favorite grilled meats or veggies. Mix it up by adding mushrooms, onions, sausage, or whatever your heart desires!

½ cup balsamic vinegar
¾ cup extra virgin olive oil
2 cloves garlic, sliced into thin pieces
8 ounces (about 5 1 inch slices) of Sadie Rose Sourdough Bread
12 ounces bread cheese (Juustoleipa) or halloumi cheese cut into 1-inch cubes
24 cherry tomatoes
24 basil leaves
kosher salt and freshly ground black pepper

If using wooden skewers, place in a bowl or shallow plate filled with 1 inch of water and soak for 20 minutes. If using metal skewers, set aside.

Bring balsamic vinegar to medium heat in a small saucepan and cook for 20 minutes or until reduced by half. The vinegar is just right when it coats the back of a spoon. Cover with a lid and keep warm.

In another small saucepan, add the extra virgin olive oil and the garlic cloves and cook over medium heat for 10 minutes or until the oil becomes fragranced with garlic. Remove from heat and brush both sides of the bread slices with the garlic infused oil. Cut the bread into 1-inch cubes.

Thread the skewers starting with a cube of bread, then cheese, then tomato and a basil leaf and repeat another time, ending with a cube of bread. Repeat with the rest of the skewers.
Give each skewer another generous dab of the olive oil and then a sprinkle of kosher salt and freshly ground black pepper.

Bring grill to high heat. Place skewers on grill rack and cook for 4 minutes or so, turning skewers every 30 seconds to 1 minute as the tomatoes begin to blister and the bread starts to toast and all sides are cooked evenly.

Drizzle with reduced balsamic and serve. *If balsamic reduction begins to thicken, heat again over medium heat and stir until thinned. Enjoy!

Recipe and Photo courtesy of


S’mores Fudge Bars

These little guys are ridiculously good and worth every little step. Don’t be intimidated by the homemade marshmallow, either. We promise it is worth it. But if you are short on time or just don’t want to venture there, you can use store bought marshmallow cream. Pack these up for your 4th of July picnic and get the taste of s’mores without the fire.

S’mores Fudge Bars

20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

For the crust:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe and photo courtesy of


Eggplant & Proscuitto Sandwiches

This recipe is awesome because you can pick and choose your own ingredients as you wish, and if you don’t have time to make your own pesto, using a good quality store bought one will do just fine. Just don’t forget to press these sandwiches before you cut and serve them! The key is getting all those delicious flavors molded together. Perfect for your 4th of July picnic.

Eggplant & Proscuitto Sandwiches


For the Pesto:
2 cups fresh basil leaves
⅓ cup Parmesan cheese
⅓ cup pine nuts (Allergic to pine nuts? Try walnuts, almonds, or sunflower seeds!)
3 cloves garlic
½ teaspoon kosher salt
¼ cup olive oil

For the fillings:
1 red bell pepper
1 eggplant, cut lengthwise into ¼ inch thick slices
Olive oil, for brushing
Kosher salt and freshly ground pepper, to taste
4 oz soft goat cheese
½ lb fresh mozzarella cheese, cut into thick slices
⅓ lb sliced prosciutto
1 loaf Sadie Rose Ciabatta

First, make the pesto. In a food processor, combine the basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well-mixed. Slowly pour the olive oil into the food processor as it is running, and continue to run until the pesto comes together. Set aside.

Preheat the grill to high. Grill the bell pepper, turning frequently, until blackened on all sides. Remove from the grill, place in a bowl, and cover tightly with plastic wrap for 15 minutes. After 15 minutes, peel the skin from the pepper, rinse, pull out the stem and seeds, and cut into strips.

As you wait for the pepper to be ready, brush the sliced eggplant with oil, sprinkle with salt and pepper, and grill over medium-high until cooked through, about 4 minutes per side.

Spread the pesto on one of the pieces of bread, and goat cheese on the other. Layer on the prosciutto, roasted red peppers, mozzarella, and eggplant, and then sandwich the two pieces together.
Press down on the sandwich, and then wrap tightly with plastic wrap. Weigh down with a heavy object and let sit in the fridge for at least 2 hours, or overnight.

When ready to serve or pack, unwrap the sandwich and cut off the very ends and sides to make them even. Then, cut the sandwich into mini sandwiches (I usually wind up with about 10 per loaf).
Wrap the sandwiches to keep them together while traveling, if necessary, and serve at room temperature. Enjoy!

Recipe & photo courtesy of


Fresh Tomato & Watermelon Salad

Nothing says summer like a refreshing watermelon and tomato salad. Make this ahead of time and pack up to serve alongside the rest of your favorite picnic items.
Yields: 4 servings

1/4 watermelon
24 red and yellow cherry tomatoes, cut in half
4 cups watercress
4 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

Use a melon baller to make a handful of watermelon balls.
Place them in a bowl with the tomatoes and watercress.
In a small bowl mix together olive oil, lemon juice, salt and pepper.
Pour the dressing over the salad, mix and serve. You may also want to add the dressing once you arrive at your picnic destination but it’s up to you!

Recipe & photo courtesy of


Basil Ginger Lemonade

Pack this deliciously refreshing lemonade in a large resealable bottle, and bring your favorite glasses for serving once you arrive at your picnic destination for this 4th of July, or any summer weekend for that matter!

4 ginger coins, about 1 inch diameter
1/2 cup lemon basil leaves, loosely packed
2 lemons
4 tablespoons agave syrup
8 cups boiling water
Ice for serving

Place the ginger coins and lemon basil leaves in a large pitcher. Cut the lemons in half and squeeze the juice into the pitcher, being careful to catch the seeds. Place the lemon halves into the pitcher.
Pour the boiling water into the pitcher and stir in the agave syrup. Let steep until cool and then remove the ginger pieces, lemon basil leaves, and lemon halves.
Store in refrigerator and serve over ice.

Recipe and picture courtesy of

Eat Out – Hornblower Cruises


The Hornblower Cruises – It is not brunch as usual when aboard the Hornblower Cruise line on Fathers Day this year. Treat Dad and Grandpa to Hornblower Cruises unique Fathers Day Beer and Champagne Brunch Cruise. This two hour cruise experience packs a manly punch with a hearty brunch buffet menu, over 50 battle ships, aircraft carriers and nuclear submarines plus free flowing beer and champagne all for Dad on a comfortable Hornblower yacht. Make reservations for the only Fathers Day Beer Brunch Cruise on the San Diego Bay. Stand out food items include chorizo sausage, bacon & cheese buttermilk biscuits melts and a carving station with Grand Marnier glazed breast of turkey and cranberry chutney!

Visit the Hornblower website here.

Eat Out – Nate’s Garden Grill


Nate’s Garden Grill-We always love going to Nate’s Garden Grill, but we think this Sunday will be especially fun as the Garden Grill is hosting a Father’s Day celebration including BBQ and live old style blues music from Ben Powell from 12-3pm. Nosh on some BBQ grub and dance with the little ones, it’s sure to be a good time for all. Try their MeatMen Bratwurst, with apricot-cranberry mostarda and saurkraut on a Sadie Rose Pretzel Roll.

Visit their website here.


Praline Bacon

Praline Bacon

1 pound thick cut bacon
2 1/2 ounces light brown sugar, about 6 tablespoons
1 1/2 ounces pecan halves

Heat the oven to 400 degrees F.

Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.

Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped.

Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.

Cool on the rack for 10 minutes before serving.

Photo and recipe courtesy of


Fried Egg Sandwich

Fried Egg Sandwich

2 to 8 thin slices Cheddar cheese
2 thick slices Sadie Rose sourdough bread
Olive oil
1 large egg
Salt and freshly ground black pepper
Cooked bacon or ham (optional)
Hot sauce, for serving

1. Preheat the broiler.
2. Place half the cheese on each slice of bread and place them on a baking sheet, cheese-side up. Slide the pan under the broiler until the cheese melts , but keep an eye on the broiler, because the cheese can burn fast.
3. While the cheese melts, heat about a teaspoon olive oil in a skillet over medium-high heat. After about 20 seconds, crack the egg into the skillet. Reduce the heat to medium and let the egg sit until the white sets completely. Sprinkle with salt and pepper.
4. Remove the melted cheese toasts from the broiler and slide onto a plate. Using a spatula, place the egg, sunny-side up, on a slice of cheesy toast. Top with bacon or ham, if desired, then top with the other cheese toast, cheese side down. Eat immediately, employing the hot sauce as desired.

Recipe and photo courtesy of

Eat Out-the French Gourmet

Take dad out for a brunch this weekend for Father’s Day!

The French Gourmet-The tasty and quaint spot in North Pacific Beach is offering up brunch and lunch from 12-3 and a 3-course Prix Fixe menu for dinner for just $25.95. Enjoy the perks of a casual, fine-dining experience right by the beach. Brunch & Lunch options include plates like smoked salmon omelette, strawberry crepes, famous French Gourmet quiche, a pate sampler, and even sauteed scallops with garlic and tomato concasse.

The French Gourmet
960 Turquoise St.
San Diego 92109

Gifts for Dad


Top Left:
“Bread Matters” by Andrew Whitley. For the home-cooking dad who appreciates artisan breads at their best. Whitley is a professional organic baker with lots of good info to share on why we shouldn’t be eating commercial breads and shares recipes and insights on making your favorite breads at home. Grab a loaf or two of Sadie Rose breads from your local grocery store to go along with this great read. To buy the book click here. To find where you can buy our breads click here.

Top Right:
Pork Butcher Cuts Cufflinks. What dad doesn’t love bacon? Grab him a pair of these witty and stylish cuff-links for his next outing. Throw in a gift card to Carnitas Snack Shack to go along with it. You can never have too much pork. To buy the cuff-links click here.

Bottom Right:
Mantry Monthly Delivery. Mantry is artisan food delivery at it’s best. Each month dad will receive a handmade wooden crate full of six full size artisan food products delivered straight to his doorstep. Includes custom product stories and recipes. Want something more homemade? Try making dad a custom crate on your own through your local purveyors. Now that’s love! Visit Mantry’s website here.

Bottom Left:
Baja Olive Oil Gift Bag. Stay local with this custom eight bottle gift bag from Baja Olive Oil, based out of Cardiff. Believe us when we say they’re worth it, we’ve tried them! Grab a french baguette and a couple of your favorite cheeses, and take dad for a picnic! Visit Baja Olive’s facebook page here.


Steak & Horseradish Sandwiches

Steak & Horseradish Sandwiches
Yields: 4 servings

2 x 300g (10½oz) best-quality rump steaks
2 sprigs of fresh thyme
1 ciabatta loaf
A small handful of jarred peppers
A couple of sprigs of fresh flat-leaf parsley
Horseradish sauce, to serve
A large handful of prewashed rocket, to serve

Put the steaks on a board. Sprinkle with salt and pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side.

Pound the steaks once or twice with your hands or a cleaver to flatten them a little, then put them into the screaming-hot griddle pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Wash your hands.

Put the ciabatta loaf into the bottom of the oven. Finely chop the peppers on a large clean board. Move the steaks to the board and drizzle with extra virgin olive oil.
Finely chop a few parsley leaves, mixing them in with the peppers and all the steak juices. Scrape the pepper mix to one side of the board. Slice up the steaks at an angle.

Get the ciabatta out of the oven and slice it open. Drizzle with extra virgin olive oil. Spread over the horseradish, then arrange the rocket leaves on one half. Lay the steak slices on top.
Mix and scrape the peppers and juices from the board and scatter over the meat, then fold together and take to the table.

Recipe and photo courtesy of Jamie Oliver, and


Garlic Meatball Subs

Garlic Meatball Subs
Yields: 4 servings

14. oz lean ground sirloin
3-4 garlic cloves, minced
1/2 cup panko bread crumbs
1 large egg
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 cups marinara sauce
1 large yellow or green bell pepper, seeded and sliced into thin slices
1/2 large yellow onion, sliced
3 ounces mozzarella cheese
1 Sadie Rose French Baguette
fresh basil or parsley

1. Set oven on broil. Line a baking sheet with parchment paper or spray with non-stick spray.
2. In a large mixing bowl, combine the ground sirloin, garlic, panko, egg, salt, and the red pepper. Divide the mixture into 18 pieces and shape into balls. Line the meatballs on the baking sheet. Stick the meatballs under the broiler for about 8-10 minutes, rotating once half way through.
3. While the meatballs cook, heat the marinara sauce in a sauce pan over medium heat. In a saute pan, add the sliced pepper and onion with two tablespoons of water. Saute the onions and the pepper until browned and tender, about 5-6 minutes. Remove from the heat.
4. Remove the meatballs from the broiler, but leave it on. Carefully place the cooked meatballs in with the sauce and stir until they are well-coated with the sauce.
5. Slice your baguette in half, but try not to cut all the way through. Divide into four equal sized sandwiches. Line 4-5 meatballs down the middle of the baguettes. Place some of the cheese on top of each sandwich. Place a few slices of the pepper and onion on top. Place the sandwiches on baking sheet, with the meatballs and cheese facing upward. Put the pan back into the broiler until the cheese melts, about 1-2 minutes (watch very carefully as some broilers are more powerful than others). Garnish with fresh chopped basil or parsley if desired. – See more at:

Photo and recipe courtesy of


Fried Fish Sandwich with Creamy Coleslaw

Fried Fish Sandwich with Creamy Coleslaw
Yields: 4 servings

2 cups coleslaw mix (or a mix of shredded green/red cabbage)
2 scallions, finely chopped
1 tablespoon mayonnaise
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 teaspoon salt
12 buttery white crackers (recommended: Ritz or Club)
2 garlic cloves
¼ cup fresh parsley leaves (1 handful)
½ teaspoon freshly ground black pepper
2 large eggs
1 pound cod filets, cut into 4 equal sections
2 tablespoons olive oil
4 Sadie Rose Brioche Buns
lemon wedges, for serving

In a medium bowl, combine the coleslaw mix and scallions.
In a small bowl, whisk to combine the mayonnaise, sour cream, lemon juice, sugar, and 1/4 teaspoon of the salt. Add the dressing to the coleslaw and stir to coat. Cover and refrigerate the slaw until you’re ready to serve.

In the bowl of a food processor, combine the crackers, garlic, parsley, the remaining 1/2 teaspoon salt, and the pepper. Pulse until smooth. Pour the crumbs into a wide, shallow bowl.

In another shallow bowl, lightly beat the eggs. Place the bowls of crumbs and eggs side by side to prepare for coating your fish.

Dip both sides of 1 cod filet first in the egg mixture, shaking the fish lightly over the bowl to allow for any excess to drip off, then put the filet into the bowl of crumbs, pressing to coat one side. Flip the filet over and press to coat the other side evenly with the crumbs. Transfer the coated filet to a plate and repeat the process with the remaining 3 filets.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 of the filets and cook, undisturbed, until the undersides are crisp and lightly golden, 3 to 4 minutes. Flip the filets and cook for 3 minutes. Transfer to a plate and loosely tent the fish with foil to keep warm.

Reduce the heat slightly and add the remaining tablespoon of oil to the skillet. Add the remaining 2 filets and cook, undisturbed, until the undersides are crisp and lightly golden, 3 to 4 minutes.

Flip and cook for 3 minutes. Transfer to the plate with the other filets.

To serve, lay the sliced brioche buns on a clean work surface. Put one cod filet on each of four bun halves, pile each filet with about 3 tablespoons of slaw, and top with the remaining bun halves.

Photo and recipe courtesy of


Saucy Philly Steak Burgers

Saucy Philly Steak Burgers
Yields: 4 servings

3/4 lb (340 g) lean sirloin or strip loin steak
2 Tbsp (30ml) your favorite steak Rub
1 medium bell pepper sliced
1 medium onion thinly sliced
1/4 cup (60 ml) Sriracha Aioli, or Roasted Garlic Aioli
1/4 cup (60 ml) your favorite Steak Sauce
1/2 cup (125 ml) grated low-fat mozzarella cheese
1 cup (250 ml) shredded lettuce
1 4-pack Sadie Rose pretzel buns

Preheat barbecue to medium-high heat. Cook onion and peppers for 2–3 minutes or until soft. Sprinkle both sides of steak with steak rub. Grill steak over medium-high heat. For medium-rare, cook about 3–4 minutes per side. Remove from grill, let stand 5 minutes, slice thinly and sprinkle with cheese. Slice pretzel buns, and spread Sriracha Aioli on bottom of bun. Top with sliced steak and cheese, Steak Sauce, peppers, lettuce and onions. Serve immediately.

Recipe and photo courtesy of


Parsley & Mustard Turkey Burgers

Parsley & Mustard Turkey Burgers
Yields: 4 burgers

1 lb. ground turkey
1/2 medium onion (finely chopped)
1/4 cup finely chopped parsley
2 minced garlic cloves
1 Tbs. whole grain mustard (plus more for spreading on buns)
1/4 cup bread crumbs
salt and pepper
1 head butter lettuce
2 tomatoes
1 red onion
1 pack Sadie Rose pretzel buns

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with onion, parsley, garlic, mustard and bread crumbs season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
Assemble burgers to your own desire. We like putting butter lettuce on bottom, top with the patty, tomatoes, onions, and additional mustard to taste. Pair with corn on the cobb and a crisp white wine!

Photo and recipe adapted from


Sweet & Smoky Bacon Brat Burger

Sweet & Smoky Bacon Brat Burger
Yields: 4 burgers

Sweet & Smoky Bacon Brat Burger
For the meat lover!

8 slices bacon
¼ cup brown sugar
1 pound ground beef
2 tablespoons Smoky Mustard
1 tablespoon steak seasoning
4 brats
4 slices sharp cheddar cheese
4 Sadie Rose pretzel buns

Preheat oven to 400 degrees.
Place a cooling rack on a baking sheet lined with parchment paper or silicone mat. Lay bacon slices on rack and sprinkle with brown sugar.
Bake for 15 minutes.
Meanwhile, in a large bowl, combine ground beef, smoky mustard and steak seasoning.
Divide mixture into four hamburgers.
Place brats and hamburgers onto grill and cook until brats are cooked through and burgers are cooked until desired temperature. Melt a slice of cheese over each burger.
To assemble burgers, spoon additional mustard on both top and bottom bun. Place burger on bottom bun and top with two slices of bacon. Cut brats in half and place on top of bacon. Place top bun on top of brat.

Recipe and photo adapted from


Jalapeno Chicken Salad Bacon Club

Jalapeno Chicken Salad Bacon Club
Makes 8 sandwiches

2 packs of Sadie Rose Pretzel Buns
4 boneless, skinless chicken breasts, cooked and shredded (about 1 pound)
1 cup mayo
1 tsp Dijon mustard
1/2 cup dill pickles, diced
1 egg, boiled and diced
1/3 yellow onion, diced
1 tsp dried tarragon
Salt & pepper
1/4 cup jarred pickled jalapeno slices, diced, plus more left whole for topping sandwiches with
1 lb bacon, cooked
Green leaf lettuce, washed and patted dry
1 fresh tomato, sliced

Combine shredded chicken breasts, mayo, mustard, pickles, egg, onion, tarragon, and half of the jalapeno slices together. Add salt & pepper to taste. Slice the pretzel buns in half.
Add about 3 tablespoons of chicken salad on bottom half, add a few bacon slices, top with lettuce, tomato and jalapeno slices. Add the top half of pretzel bun and voila! Pair with sweet potato fries or your favorite crunchy side dish and enjoy!

Recipe and photo courtesy of