Heaven in Vermont Grilled Cheese

This recipe comes from Cabot and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor!


  • 1 tablespoon Cabot Salted Butter
  • 4 slices whole wheat bread, preferably organic
  • 4 ounces Cabot Seriously Sharp Cheddar, sliced
  • 6 slices applewood smoked bacon, cooked until crisp
  • 2 teaspoons maple syrup
  • Directions

    1. Melt butter in large skillet over medium-low heat.
    2. Top two bread slices with cheese and bacon. Drizzle with maple syrup and press remaining bread slices on top.
    3. Transfer to skillet and cook slowly until golden on underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.
Featured Recipes Sandwiches

All-Star Kalamata Olive Salad

Here’s a recipe from Johnny Diamantopoulos, Executive Chef and Owner at All-Star Sandwich Bar and the soon-to-open All-Star Pizza Bar. This olive salad is perfect condiment for a New Orleans’ style Po Boy, or any sandwich. All you have to do is combine all the ingredients in a bowl, then you can put it on anything (or just eat it by the spoonful). This recipe makes plenty and keeps well in the refrigerator.


  • 1/3 cup green olives
  • 1/3 cup pitted kalamata olives
  • 2 tbsp. capers
  • ½ chopped red onion
  • 2 cloves chopped garlic
  • 1/3 cup chopped banana peppers
  • 1/3 cup chopped yellow bell peppers
  • 1/3 cup chopped red bell peppers
  • ½ cup Extra-Virgin Olive Oil
  • 1/3 cup red wine vinegar
  • 2 tsp. chili flakes
  • 1 tsp. dried oregano
  • 1 lemon (juice & zest)
  • 1 tsp. ground black pepper
  • 1 tsp. honey


Boston Restaurants Entree/Dinner Featured Recipes Meals Sandwiches Seafood

Davio’s Lobster Rolls


  • 6 finger rolls top sliced
  • 12 oz. coarse chopped lobster knuckle/claw meat
  • 3 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. finely chopped chives
  • 1 cup finely shaved iceberg lettuce
  • salt and ground pepper to taste
  • 1 tbsp. butter


  1. Place lobster, mayo, chives and lemon juice in a stainless steel bowl. Mix well and season with salt and pepper to taste.
  2. Melt the butter in a nonstick pan or on a griddle. Lightly toast the finger rolls on both sides.
  3. Take toasted rolls, open slightly. Place in some shaved lettuce, spoon in 2 oz. each of the lobster salad.
  4. Serve immediately!
Featured Recipes Meals Sandwiches Steak/beef

Pastrami from Scratch

Here’s the recipe from the All-Star Sandwich Bar for their house made pastrami. Impress (or annoy) friends by saying “I made this myself.”


  • 1 whole trimmed brisket
  • 1 gallon water
  • 1 1/2 cups salt
  • 1 cup sugar
  • 1 1/2 oz. pink salt
  • 1 tbsp. pickling spice
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 oz. chopped garlic
  • 1/2 cup coarse ground black pepper
  • 1/2 cup coarse ground coriander

Cooking Instructions

  1. Combine everything but the brisket, black pepper, and coriander in a pot large enough to hold the brisket and bring to a simmer.
  2. Cook until the salt and sugar are dissolved and take off heat to cool.
  3. Once cool, submerge the beef in the pot with a plate on top of the brisket and refrigerate for 3 days.
  4. Remove brisket from brine, rinse, and dry it.
  5. Discard the brine.
  6. Coat the beef evenly with pepper and coriander.
  7. Slow smoke the brisket at 175° until brisket is 150° in the middle.
  8. Remove and cool.

To reheat, fill a roasting pan with about an inch of water.  Place the brisket on a rack and place in the roasting pan, covered.  Preheat oven to 275°.  Slow roast or steam for 1-2 hours until hot and tender.

American Entree/Dinner Featured Recipes Sandwiches Steak/beef

Atomic Meatloaf Meltdown

This is a legendary menu item from the All-Star Sandwich Bar in Cambridge. The recipe is enough to please your entire extended family and/or party and the Inner Beauty hot sauce can be used on anything. Feel free to serve the meatloaf on its own, as an entree, with mashed potatoes and spinach on the side.

Meatloaf Ingredients

  • 2 lbs. ground meat (sweet Italian sausage and chuck)
  • 1 diced onion
  • 1 stalk diced celery
  • 1/2 tbsp. chopped garlic
  • 1/4 cup bread crumbs
  • 1/4 cup beef stock
  • 1 egg, beaten
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili flakes
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/4 cup ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper

Meatloaf Instructions

  1. Sautee the onions, garlic, and celery in oil until tender.
  2. Remove from heat and cool.
  3. In a large bowl, soak the bread crumbs in the liquid.
  4. Add the sautéed vegetables, meat, eggs, and remaining ingredients. Be sure not to over mix, gingerly fold the ingredients together until they are just combined.
  5. Form into 2-3 loaves in a roasting pan or in loaf pans.
  6. Roast in a pre-heated, 350° F oven for about one hour or until the core temperature is 155° F.  Remove from oven and cool.

Inner Beauty Hot Sauce Ingredients

  • 12 oz. habanero peppers
  • 2 cups yellow mustard
  • 1 oz. brown sugar
  • 1 cup orange juice
  • 1 cup white vinegar
  • 2 tbsp. honey
  • 1/4 cup molasses
  • 1/2 cup pineapple juice
  • 1/2 cup papaya juice
  • 1 qt. blended oil
  • 1 tbsp. ground cumin
  • 1 tbsp. tumeric
  • 1 tsp. allspice
  • 1 tbsp. curry powder

Inner Beauty Hot Sauce Instructions

  1. Stem Peppers.
  2. Place stemmed habaneros in blender or food processor with the  rest of ingredients and purée until smooth.

Atomic Meatloaf Meltdown Ingredients

  • 6 oz. portion meatloaf
  • 2 tbsp. caramelized onions
  • 4 slices monterey jack cheese
  • 1 tbsp. Inner Beauty hot sauce’
  • 2 pieces sour dough toast

Atomic Meatloaf Meltdown Assembly

  1. Butter bread and add jack cheese. Toast, butter side down, in a pan or on a griddle until golden brown and cheese has melted.
  2. Warm meatloaf and caramelized onions in pan or on griddle and add to toasted bread.
  3. Add Inner Beauty hot sauce to meatloaf, and close top piece of bread.


Featured Recipes Sandwiches


This is one of the most-requested sandwiches at the All Star Sandwich Bar in Cambridge. The MUFFALETTA is a top-seller and makes for a delicious lunch recipe.

The MUFFALETTA is the brainchild of Johnny Diamantopoulos.


For the sandwich:

  • 3 slices Black Forest Ham
  • 3 slices Imported Genoa Salami
  • 3 slices Imported Mortadella
  • 3 slices Imported Provolone
  • 3 Slices Imported Sweet Capicola
  • 2 tbsp Olive Salad
  • 1 piece round Italian Scali (with sesame seeds) Bread

For the olive salad:

  • 12 oz Chopped Green Olives
  • 12 oz Chopped Kalamata (pitted) Olives
  • 4 oz Chopped Capers
  • 1 Each Chopped Red onion
  • 2 Tbsp Fresh chopped garlic
  • 1/2 Cup Chopped banana peppers
  • 2 Each Roasted/peeled/chopped red and yellow peppers
  • 1/2 Cup EVOO
  • 1/2 Cup Red wine vinegar
  • 1 Tbsp Chili flake
  • 1 Tbsp Dried oregano
  • 1 Juice/zest lemons
  • 1 tsp Ground black peppers
  • 1 tbsp Honey


  1. Combine all olive salad ingredients in bowl and mix thoroughly.
  2. Remove part of the inner core of the bread to create a pocket.
  3. Fill pocket with Olive Salad.
  4. Layer, Ham, Capicola, Mortadella, Provolone, Salami on top.
  5. Slice into quarters to serve four.