Simple Arugula Salad

About the music: This recipe is outrageously quick & simple. In fact, you’re probably going to finish the salad about halfway through the first song, but nonetheless this is Sandwich Funk, and who would we be if we didn’t offer you the finest tunes to match your delicious offerings. Since the salad is so simple, we didn’t want to get to fancy with the music, so we chose two of the most quintessential jazz pieces around, David Brubeck’s “Take Five,” and Miles Davis’ “So What.”

Serves: as many as you want
Prep Time: 8 minutes

1 bunch arugula
2 lemons
fresh grated parmesan
Good quality olive oil






This salad is the best, basically impossible to screw up, and can be made in under 4 minutes. First shown to me by my good friend while studying abroad, this salad immediately worked its way into my low budget, high-paced lifestyle while living in Amsterdam.

Just take the arugula, squeeze a generous amount of lemon juice over the leaves, sprinkle the olive oil on top, and add your preferred amount of parmesan. Ya done kid. Now you can go back to doing whatever it is you were doing before you decided to eat something.

Hip-Hoppin Salmon Cakes

About the music: When I think salmon cakes, I think hip-hop. There is just nothing more gangster than some fresh Alaskan Salmon squeezed into a ball with a bunch of sautéed vegetables. Just thinking about it makes me want to pull out my gat. So for this obvious association we chose some of our favorite hip-hop songs to keep you feeling hood while you cook. We start you off and bring you home with a personal favorite on the mic: Devin the Dood. Interspersed throughout the mix you will hear some classics like the Fugees and RZA, and some crowd favorites from J5 to PUTS. So refill your purple drank and get ready to cook.

Serves: 3
Prep time: 45 minutes

1/2 red onion
1/2 yellow bell pepper
1/4 cup chopped parsley
1-2 tbsp chopped capers
1 tsp old bay seasoning
1 tsp Worcestershire Sauce
4-5 drops tabasco
4-6 red potatoes diced
1 lb salmon
1/2 cup mayo
1/2 cup breadcrumbs
2 tsp dijon mustard
olive oil

Pan sear the salmon in a little olive oil, about 3 minutes a side. We used the frozen salmon because it didn’t need to be excellent surrounded by all these flavors. Set aside and let cool as you do the other things.

Meanwhile, get a pot of water boiling for the potatoes and let cool. Remove the skins and dice into small pieces. Next, sauté the onion, pepper, parsley, capers, old bay, tabasco, Worcestershire, about 10 minutes until vegetables are soft. Remove from heat and let cool to room temperature.

In a bowl, break up the salmon into small pieces and mix with the vegetables, mustard, breadcrumbs and mayo. Form cakes with your hands, however big you want them, we did hockey pucks.

Put a non-stick skillet on medium high heat. Fry the cakes about 2-3 minutes on one side, or until browned, flip and cook for another 2 minutes. I have served these with remoulade sauce and our now favorite Sandwich Funk Sauce.

Pork Bánh Mi

About the Music: We just recently went to see the Motet play a show covering entirely Parlament Funkadelic on Halloween, and needless to say, we have been feeling a little funky ever since. We chose to ride out this vibe by making a playlist of extra funky edits of some classic jams including Crown Heights Affair all the way to Diana Ross. Oh, and a good friend of mine, Cooper Saver, provides us with the closing track, a smooth little edit of Sade’s Paradise.

Serves: 4
Prep Time: 1 hour

1-1.5 pound pork tenderloin
1 tbsp brown sugar
2 tbsp soy sauce
3 tbsp fish sauce
2 tbsp maple syrup
1/2 tsp sesame oil
2 garlic cloves minced
1 tsp minced ginger
2 green onions sliced
salt and pepper to taste
leafy greens
4 sliced jalapeños
Fresh cilantro
pickled vegetables (we used carrots and cabbage
1 loaf good french bread
vegetable oil


Continuing the whole heady sandwich kick, this Vietnamese sandwich is something I have enjoyed at many a food truck in Los Angeles, but never something I have actually attempted to make…until now. It’s really dank. So fire up the tunes and let’s roll.

Take your heady pork log and cut it into 1/2 circles, across the grain. Cover the cut pork with Saran wrap and pound with a meat pounder (I used a rolling pin) until the pork is about 1/4 inch thick.

In a large bowl, mix the fish sauce, soy sauce, brown sugar, maple syrup, sesame oil, garlic, ginger, green onion, salt and pepper, and a couple slices of jalapeño.  Plop your pork slices in the bowl and mix them around so everything is covered by your sweet and savory concoction.  Let sit for about 30 minutes.

Put a skillet on high heat with a couple tablespoons of vegetable oil. Place pork slices on pan and cook until side is caramelized, 1-2 minutes. Flip and cook for about another minute. Try not to overcook them because they are just the pure danks when are juicy.

Stop and take a second to admire just how funky this playlist had been, and how its probably subconsciously embedded in you an insatiable love for the funk. Now assemble your sandwiches. Slice the loaf of french bread down the middle, cover one side with mayo, next some lettuce, then the pork slices, and pile the jalapeños, cilantro and pickled vegetables on top. Munch.

Adapted from Food52