The Four Foot Triplets


While I was in Las Vegas this past week, this isn’t that kind of story…

I have a whole bunch of really great friends who I owed a killer BBQ to. I flipped and flopped between a few ideas and then got to thinking about making big, giant grilled subs. I called up my friends at Richman’s bakery to see what they could do for me.

Me: “Jonah, what can you do me for in the way of giant sandwich buns?”
Jonah: “Gav – I can do a 12-inch sub style bun. Does that work?”
Me: “No, no, no. BIG sandwich buns.”
Jonah: “Oh. you mean those over sized sub buns we used to make for sandwiches at your high school? Remember those? They’re 18 inchers.”
Me: “Jonah – think BIG!”
Jonah: “Umm. I can do some 4 footers that’ll feed 8 – 10 people each.”


And thus – the 4 foot triplets were born…



The Four Foot Triplets

Serves: 25

I – The Greek Goddess


4 foot sandwich bun
So!Go Greek Spice Mix
Olive Oil
Cubed Beef (ask your butcher for kebab sized pieces)
2 lemons
4 plum tomatoes, sliced thin
1 English cucumber
1/2 red onion, sliced thin
Fresh Mint, chiffonade
1/2 cup Mayonaisse
Green Leaf Lettuce, washed and trimmed


  1. Marinate the beef over night in a ziploc with olive oil, the juice of the lemons, and the Greek spice mix.
  2. Grill the beef over Medium-High heat until medium doneness.
  3. In a small bowl mix the mayonaisse with the mint leaves.
  4. Start building! 

II – The Israeli Sabra


4 foot sandwich bun
Olive oil
6 turkey thighs, skinless/boneless, cubed
Pereg Shawarma Spice
Humus spread
Babaga Noush Eggplant Spread
Purple cabbage salad
Roasted red peppers, drained and halved


  1. OK… the shawarma preparation is a story unto itself. I’ll share that with you all this weekend. In the meantime let’s just call this step ‘grilling the shawarma’.
  2. Spread humus on one side of baguette, and babaga noush on the other side. Compile remaining ingredients.

III – The Country Girl


4 foot sandwich bun
Country Apple Sausage with Onions and Mustard Sauce, prepared
1/2 iceberg lettuce, shredded
1 green pepper, sliced thin 


  1. Prepare the sausage as per recipe. Once done, remove the sausage from the crockpot and grill briefly over High heat to get some nice grill marks.
  2. Layer baguette with lettuce, green pepper, sausage, onions from crockpot and drizzle with sauce from crockpot.
  3. Enjoy! 
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5 Responses to “The Four Foot Triplets”

  1. they were all awesome! if i had to pick a favourite i’d say greek goddess.

  2. I’m still too stuffed to move. I actually desended to fighting with the dog for the last scraps of beef that fell off the table – I’m ashamed to admit it, but it was that good.

    Picking a fave is tough but I’m a sucker for hot Israeli chicks so it’s the Shawarma Sabra for me. Maybe I’ll pack one of these 4-footers in my carry-on for the trip to Israel this summer. 😉

  3. so hungry. please send me 4-ft subs asap.

  4. Coming late meant I was only able to eat scraps of leftover shwarma off of Ilana’s plate (please don’t tell her) and the tiny morsel that an anonymous guest almost threw in the garbage…therefore, while the pieces I tried were quite delicious, I cannot in good concience place my vote for shwarma at this time. Hence, I will place a provisional vote for the beef, pending Gav’s supplying me with a shwarma sandwich (foot long should be sufficient), at which time I will be fully informed and able to make the appropriate decision (and repay Ilana for the piece I stole off her plate).

  5. A totally inspired meal – loved every bite. I didn’t try the sausage (spare me the jokes, you sickos) and I can’t really choose between the israeli and the greek – both really yummy. My vote is for Gav to be a contestant on the Canadian Top Chef:–canada-lands-kitchen-reality-show.