Pro Chefs Make 9 Kinds of Pantry Sandwiches | Test Kitchen Talks @ Home | Bon Appétit

btw, sorry, like I'm Brad, he's waving a knife around for no clear reason, making my

kitchen

go crazy. I'm sure I'm ready today. I'm going to

make

a

pantry

sandwich, other things one might have. lurking in your

pantry

or refrigerator or your fermentation stations, okay, so the essence of a pantry sandwich is that you just want to lean on the things that you probably have, like a can of chickpeas and some bread, I mean, That's really the essence of what this is. I had some nice capers packed in salt that I soaked overnight because the ones packed in salt are salty, like you need to get that salt out of there.

I'm just going to do a quick cut on these, they're so good. they're almost sweet Wow ooh mmm caper city you know here we go so I take some diced celery you know just those clean touches of texture let's put a tablespoon of Greek yogurt there let's put a little olive oil I want to start a season this with a little bit of salt, humble solid black pepper, it's definitely your friend too, a pinch of chili flakes, so about a tablespoon of lemon juice, so I want to turn this into a dressing with some of that Celery and capers there now.

I have 1 can of freshly drained chickpeas and that's it, a little bit of something in there, but you don't want to have any of that liquid from the can that is there but doesn't really contribute anything. and then

make

this mix a little too loose so everything looks dressed up now, but we're not done with my trusty cocktail mixer yet, we've been using it as part of our nightly applause for healthcare heroes at 7 :00 p.m. kind of deal here and this is one of the kids hitting implements, we're just going to rinse it out a little bit, so I want to break up some of these chickpeas, it's just going to make this mixture a little bit thicker and help it hold together.

In sandwich form I'll also add some celery leaves, then it tastes very assertive, but for something like this where you really want your flavors to come out, it's a great way to do it, man it's good, I must definitely like chickpeas, but how well done! I'm going to toast some bread, okay, hold on, we're just waiting for the bread, a little bit of olive oil just to give a little bit of extra richness to the sandwich. I try to leave in pickled red onions, they literally work for almost any dish. Close this, but I'm going to wrap it, you know me, you know, I love to wrap a sandwich.

It's really very useful, get into it, boom, what do you think? Here we go, taking a bite, walking in mmm, I think you have a There are a lot of options to play with, but I think this is a slammin sandwich that you can make with just pantry staples and things you have in your fridge ready to go mm- hmm, a couple of bites missed a chickpea, no big deal, the packaging really helps. that I haven't really been making lunch and have mostly survived on a dried mango that I take in my second five pound bag during the day, but every once in a while I crave tuna salad and I like to make sure I take it out and then have it melted and today I'm going to make it with matzah because it's Pesach this is tuna and olive oil to drain it aha one thing I love is like one of these things with a grip because I'm bad at opening jars because I have weak hands oh I have oh okay Oh dripping hold on okay maybe you know what I'm going to drain it into the trash because I don't like pouring oil down the drain or you could just put it in a grease jar which is something my parents have.

The great thing about tuna salad is that you add so many other flavors and textures that you know you don't have to use fancy things. For this, chopping celery is very easy if you want to practice your knife skills, celery is a fantastic thing to learn and you can just make a bunch of tuna salad and then shallots, any kind of raw onion or something with garlic like that . be quite moderate because you know it has a big impact. I'm going to dice very finely, so it's like I don't know a tablespoon, maybe these are bread and butter pickle chips, great for burgers.

I love them, I'm just going to cut them. in the bowl now I'm going to put fresh dill finely chopped dill I divide there are very specific things I want tuna salad Dylan potato salad ranch dressing that's for sure or ranch dressing lots of black pepper because why not a couple pinches of spicy? Mayo sauce, this is QP, I could use whatever your favorite type of mayonnaise is, Dijon mustard. I love the innovation of the squeeze bottles, so much better than the jar, okay, so let me mix this all up and see how it looks and then I'll correct it by sight.

I need more mayonnaise. You know, I don't want to dry out the tuna salad. I'm sorry. At the end of this bottle there is also a slice of lemon. I'm also mashing it because I like it when the tuna falls apart. have this mixture really uniform. I don't know if you can hear this noise, that's the noise it should make. In fact, you might want to add a little olive oil. I think it has enough mayonnaise, but it could use a little more richness just by making it. a little fancy, so here's my tuna salad. I'm very, very happy with that.

If I had a choice of cheese options at the store, I'd probably choose pre-cut cheddar because it's so much easier, but I'm just cutting boards here. of a block that will be fine, thanks to the palace restaurant in Biddeford Maine for inspiring me, they serve a big thick piece of iceberg on top and now I serve a big thick piece of iceberg because it is so delicious that I have my matzah I don't know, maybe It may not be the preferred vehicle, but it's Passover, like I said, matzah is an unleavened Jewish bread. It shouldn't even be called bread, it's actually a cookie eaten during Passover, it really is a blank canvas for whatever you're going to make.

Put it in, so I just did a layer of iceberg and then a generous layer of tuna salad, then my cheese boards, this all goes into the tray, there's a little preview of the before you can see that and then into the toaster until the cheese is melted and then it's ready I'm going to take it out of the toaster because the cheese is melted, I mean, nothing is actually cooking, you just want to melt the cheese like a blanket over the tuna and there it looks, I think it is quite appetizing and delicious. The good news is it's time for lunch and here's my tuna melt on matzah, a crunchy iceberg on the bottom, a creamy, tangy, crunchy tuna salad in the middle and melted cheddar cheese on top, what a great meal, a cat he's literally watching me eat it, he's so angry right now, hmm, he throws down the mop which doesn't add much to the table but it's a good base I'd say we're not a bagel, you know, the sandwich I'm going to make you today is a combination of grilled cheese and tomato soup because my mom made that for me when I was little and I love, love, love, love, love grilled cheese

sandwiches

. um there's actually no Campbell's tomato soup here in Mazatlán, so it's going to be a grilled cheese with a jalapeño popper and some kind of chile de arbol sauce, so the first one.

What I'm going to do is make the sauce and I'm going to add 3 tablespoons of olive oil. I didn't show you that but that's the empty olive oil container. This is tree chile. I just cut them. and then I grated some garlic. I think I have 2 cloves of garlic and 3 chiles de arbol that are super hot, so if you don't like spicy, don't use as many as I do. I want to heat them up slowly if you put this directly into very hot oil or a very hot pan. You're going to burn everything and things are going to stay stuck to the bottom.

Now everything is starting to sizzle. These are whole tomatoes from a can. I'm throwing them away. there I'm also going to add a little bit of water to this that will help the tomatoes break up the sauce that I have on top and I'm going to cook this until the tomatoes are very tender, so now I'm going to work on my sandwich slice of bread regular sandwich this is, I think it's like multigrain or whatever, that's what you guess, well it looks like it's a really good melting cheese, an equivalent would be like Munster or Monterey Jack.

I feel like it melts a little better. if you qualify, but I'll also add some pickled jalapenos, if you can find carrots in your pickled jalapenos I would definitely use them, they just add a little bit of sweetness, they'll go all over the little empty space where it's grated. the cheese is exactly what I want, put the lid on it, good. I'm going to turn this on to be about a tablespoon of butter and let it melt if you want a really low and slow situation. I'm also going to sprinkle a little bit of salt on top of the melted butter because you get a nice touch of salt and butter on the crust and we're just going to drop it in.

It's not very hot at this point and is totally fine. I'm going to set my timer so I don't forget. 3 minutes is the perfect amount of time to give us a nice golden crust. Come with me. The crazy sauce is audible and look, that's what you want to see, like cheese oozing out. on the one hand I'm going to drop another pot of butter in there now the pan is super hot so we have to go quickly it looks so good it's super crispy which is what I also really like I'm going to keep looking at it because I don't want it to burn, that's the worst thing when you like, you're cooking a grilled cheese sandwich and then it burns, okay.

I'm going to go ahead and take it off the heat, let it sit and smash it like that. to divide the tomatoes, so my sandwich needs about a minute more so I don't burn my mouth when I bite into it. I'm going to add just a little bit of salt, it tastes like very spicy tomato soup, which is nice. than I was going for grilled cheese and tree sauce there it is oh yes yes look at that look at that look at that oh yes it's a cheese pull oh it's just that it's a consolation for me all my friends and my family are 2,200 miles from and I need something that reminds me of

home

and this is doing it right now, so make this sandwich named after the sandwich.

Should I give it a name? Oh, where are you in the names? I sort of named his name. It's not there yet, it will have to happen organically, you can't force Cory today. I'm going to make one of my favorites. Okay, something I do. You know, it's an open canvas. It's very nostalgic for me. I grew up. My mom. She did. meatloaf, you know, sometimes for dinner, that's exactly what she made, you know?, and I don't know what kind of meat she used. Yesterday I made a meatloaf with elk and venison, so we cut it up and we're going to put it on a white plate. cold bread, ice cream, but if we're going to judge it a little bit, I have some fermented, these are cucumbers, scallions, garlic and some spices, and this is a fermented radish, garlic and some scallions, she will chop them up a little bit. a little bit of mayonnaise and then we'll put it on the white bread then we'll cut the meatloaf, put it in there, boom, that's it, forget it, it's a

home

run, you have some white bread.

Okay, smooth, nine. Alison. I hope I didn't throw them away, I'm sorry, everyone wait a second, but with the word Griffin says sandwich, somehow, Swami, I want the people in jail to pay homage anyway, I'm a bit of a strain of the other ferments, this is tiring. It'll get a little bit, oh, it's fragrant and this one is fantastic, it's so good. I should sell it, don't cut it. You know, I'll do it a little bit right, okay, beautiful colors. I'm really onto something with this perfect one. I'm gonna put that back in the bowl so let's make it a little bit of mayonnaise a couple of teaspoons start small okay let's get a little weird I'm just going to add a little bit of jot of ketchup and we'll make a little bit of black pepper let me try it this It would be so good on a burger that's basically what we're eating, like a cold burger moving forward, let me have the meatloaf, so I love those wild game meats. that's okay on the bread, okay, take some notes here, this is very complicated, elk venison, one of the best meats in my opinion, a little bit of tomato sauce, just a little bit on top, it's good and a little bit in black, well, you made that boy bad.

Come back like this, okay, and there it is, folks, yeah, come on, it doesn't get any better than that, hey, that's your perfect sandwich. That's all. I think a mouthful. I really like the little crunchy sauce. Well, I hope you enjoy it. Use what you have. I know if it's some ferments, there's some old mayonnaise, uh, okay, have fun, okay, just have fun, big sandwich fan, you know, I think for the most part everyone should know how to make a passable sandwich. I'm talking about something like a little better than a grilled cheese no, hey, I'm sure it was amazing, so I'm making a breakfast sandwich, it's a classic egg and bacon and cheese with spicy sauce.

I'm going to throw in some scallions and my eggs because I feel like it, I'm also going to use a homemade English muffin. It just so happened that I had everything to make them, so that's what happened there, so I'm going to take the cut sides of these and spread them with butter. a little bit of unsalted butter and then I'm going to toast them in a cast iron skillet until they're crispy, in the meantime I'm going to open up the bacon and put them in my muffin pan. and if I'm lucky, they'll render some of the bacon grease that will drip down to where the muffins are toasted.

Well, I have a small nonstick skillet heating up on the front burner. Golet's add a little olive oil and a little butter and let it melt in the meantime I'm going to put two eggs in a bowl season them with a little salt and ground pepper, do you prefer a flat egg which you will then fold oh no, what would you call that cellar style maybe I'm doing that instead of stirring it because I feel like it's a little bit more of a neat dining experience in the end, you know what I need, chopsticks, I have to I mean, I'm a big fan of cooking anything with chopsticks, but especially bacon, but in the meantime, my eggs can be seen as if they are already settling like a flat pancake and a situation at that point I'm going to like to lift. a corner of the cooked egg and then I'll let the liquid egg run underneath just to let it continue cooking.

This is exactly where I want them to be. There are a little patches in there that are still slightly runny, but the bottom is fully cooked. I'm going to fold the egg in half and then I'm going to fold that half in half again like this and then I'm going to turn the heat down to low, a sheet of American cheese right on top and then I'm going to cover this is just to catch the steam and quickly melt the cheese on top meanwhile my muffin is about to burn really good my bacon is also about to burn really everything is about to burn I'm going to drain my bacon briefly on a paper towel I think my cheese is melted .

That's the strange thing about American cheese is that you can't really tell when it's melted or solid, but I can tell it's melted. I'm going to slide it. On my bottom muffin I didn't really pay attention to the size so we'll put scallions on top and then my bacon and then some hot sauce to top it off, it's a little unwieldy but I think it will do. I mean, that's basically what you go for. I have a really big soft spot in my heart for the egg sandwich, whether it's from the corner bodega or a nice brunch spot, so buttery in the best way possible, well , I didn't have to go out. and getting anything for these frozen shrimp is something I always have on hand in my freezer in New York, my parents had some in the freezer here for me, it's one of those things you can save to use in pasta soup, you know ? kind of a stir fry or maybe a shrimp salad sandwich, let's get started.

You may notice that there has been a camera change here. I recruited my little sister Claire to help me film, so now there are two Claires in the BA Cinematic Universe, come here, get out. water with a whole lemon cut in half squeezed in there and it is boiling now so what we are going to do is take shrimp that I have thawed and I make veins and removing the peel except the tail we are going to turn it over What happens with the poaching is that you want it to be a gentler cook that keeps things tender and we're only going to cook them for about three minutes and you're going to keep them covered in the meantime we're going to toast some bread.

For this I like any type of soft bread. I don't like this one with sourdough or anything you like to chew on. This is just a little butter melted in a cast iron skillet. What happens here is that I'm only going to toast one side of the bread. The soft side of the bread allows the shrimp salads to sit there and stay in the sandwich. These shrimp look nice and pink, so we'll just drain them in the sink. Nice and golden bread, well toasted, so we have our bread and our shrimp. and now I'm going to put the camera back on the stand so Claire is relieved of your duty.

Okay, Delaney, here you can notice that the words I'm saying don't match the words my lips are saying in this video. that's because I messed up the audio, so without further ado I'm going to dub this video clip. I'm having my chopped shrimp. You want the shrimp to be about the size of a nickel or dime, not too big or too small. Want? so I can take the shrimp salad and I mix it with mayonnaise and olive oil and then I add Chipotle salt to give it a little bit of floral heat, a little bit of Dijon mustard, onion and garlic powder just to give it a sweeter, deeper flavor. black pepper to brighten everything up even more, after that I add some capers to give it a little zing and then I take my whole salad, put it on top of the toasted challah and add some thinly sliced ​​white onion and iceberg lettuce on top. top I just like a little freshness in my

sandwiches

and they are both really good in the texture department.

I'm a little bummed because the original audio wasn't there. He was baking good jokes. You guys would have loved it, I promise. It was prime material, but we still have the shrimp sandwich and damn, that's a really nice sandwich, look at that shrimp salad, it's time for lunch, okay, it looks like my microphone is working again. I'm back, it's a good transported sandwich. on a dock during the summer in Maine, somewhere in New England, but I'm actually in my parents'

kitchen

in South Jersey. I just lost some shrimp, okay look, you can make a sandwich with literally anything, it's the most democratic food in the world. world two slices of apple and one slice of cheddar cheese cheddar cheese sandwich on apple bread two slices of cheddar cheese one slice of apple apple sandwich on cheddar bread one of my all-time favorite sandwiches is egg salad and usually I eat it more like a Tartine, but I made focaccia and today I'm going to make an egg salad sandwich with this focaccia.

I have six hard-boiled eggs here and I boiled them for nine minutes which is almost completely hard-boiled with a little bit of jam center no gray egg yolks in my egg salad please some people like to chop their eggs and I I like to break them up because I think it's prettier, small bite size into 1 inch pieces, but finely chop if you like. I don't care, okay, pickles, which are my favorite type of pickle if you don't have pickles. I've definitely made it as a kosher pickle and it's pretty good, with corney and then capers, the egg yolks are pretty tasty.

Mayonnaise is obviously quite greasy. I'm also going to add olive oil so it's good to think about things that will kind of break that up so we're going to cut the layer so we're just going to do it to taste so if we end up deciding. we want a couple more capers or put in another couple more capers and then I'll make a mix of Dijon mustard and whole grain mustard just because I love mustard. I'm going to do like a generous tablespoon of mayonnaise, but I'm not really looking for an egg salad with mayonnaise II, well, get it, we'll give it to you, we'll give you two big tablespoons and once it starts combining a good amount of salt, just use these eggs, this is where it's okay. it's not quite there, it looks a little dry and that's when I'll start drizzling olive oil and then I have a bunch of herbs in my refrigerator.

I have cilantro and mint right now and also parsley, so whatever you have, use it and just sort it. of tears the herbs chives also amazing an egg salad I will do it well cut it in half lemon giving it a squeeze Sometimes I add lemon zest it is also good, it looks nice and spicy I will try it it is great focaccia serrated knife and cut it down the half divide this in half here let's see how many are two. I can say it's good because there are two of us here. I'm giving you some fresh herbs because you deserve it.

There's the shoe bar. she blows the Sando egg salad pantry there oh it's pretty open okay I'm going to cut this in half to make it easier mmm so Dennis yeah that sounds like Julia Child so now that we're all in , you already know. We all have some extra ingredients in the pantry that we will collect over the years or things that we always have on hand. I found two, not one, but two types of particle carts in my pantry that we've been there for a while. They're not expired, so I'll cut them into eight. Basically, this takes a while.

You know we have time, we have nowhere to go, so here I go doing my bear claw. I'm going to cut the parsley. Not a great sandwich for the first one. date because you're going to get all that parsley in your teeth so I have these piquillos so they came in a jar reserve they're kind of sweet cut them into long strips go back to the bowl so I have my artichokes where I'm going to put a little salt, black pepper, a few red pepper flakes and a little dried oregano. I'm going to use a neutral oil and then I'm going to finish with olive oil.

I also want to add a little bit of lemon juice. to put it a little bit well you know what I should be nervous I'm going to use up my last olive oil there you go I have my bread in the oven I didn't want my bread to be completely toasted I'm turning into a heart Which should basically heat it up for a few minutes. I'm going to put a bunch of these guys in here. It's messy. It's not something you can eat sitting on your couch, but who cares if you leave a long like. Nobody's looking at some of these peppers.

I'm going to shave the permit a little. If you don't have permission, you can use any other hard cheese you like at the end, but not least, I'll just put some lettuce on it so it's fresh. and crispy and then you top it with the other piece of bread that is my sandwich, well let me clean up some of the fluff because I have one of these, it needs one more artichoke on this side, so cheese, sorry, what's up now? Here's my pantry sandwich. I am very proud of these. Can I open the wine now? Voila, done, mmm, oh my goodness, guys, when we get back to the kitchen, I'm going to make you this delicious Bon Appetit, hello everyone, it's me. a meal and I'm here in my kitchen at home like this, so let's make a pantry sandwich right now.

The neighborhood I live in has a couple of really good little Bangladeshi stores with freezers that are full of extremely special products. edible and one of which are these frozen flaky and buttery Carranza flatbreads and they are actually completely raw right now. This is like a double smoked Hungarian kielbasa that keeps for a long time, so I almost always have some of this and can I put in ramps? on the sandwich this is very flashy, but I've been wandering around the woods a lot, which I would encourage anyone who can do it to do it, and I have this gigantic bag of ramps and then I'll just grab this. kielbasa and cut it into a few pieces, this kielbasa is already fully cooked so it's really like heating it up and browning it with some sauerkraut.

I'm like the vegetable in my back pocket, we have this hot cast iron skillet. I've been preheating it for three or four minutes, take our frozen paratha, we don't need any oil or anything like that just because there's already a lot of butter in this and we're just going to pat this down, we're just going to wait. until this starts to turn a little translucent and that's how we'll know it's time to turn it over, it's starting to bubble a little and I wish you could smell it, it smells just as buttery and delicious as mine. painted nail I like it really nice and brown almost like a little burnt now this is almost done, put it on our plate right there.

I'm going to put a little bit of olive oil in here and then I'm going to put our slices in this pan. It's kind of steaming right now mmm so I'm going to transfer all of that back to our plate and then we'll have a little bit of fat left in the pan that we're going to use, we're going to throw in our ramps. We just heat them up a little bit and then we'll throw our sauerkraut in, so you don't need to cook it as much, just heat it up so it's almost cooked and then we'll bring this all back to the table. and we prepare our sandwich.

I refuse to eat a sandwich that doesn't have mayonnaise and then we get some mustard, a nice grainy Dijon mustard mix that together we'll add a little bit of black pepper to make it feel like something else, paratha just adds a good hit of the bitter che let's put our kielbasa pieces there a little ramp ebusiness on top sandwich a beautiful kraut you don't want me to bite into it no Brad so good mmm buttery and flaky me too how I have a hot dog button everyone the pantry is different, this is what I have in mine and there is my pantry sandwich.

Does it look like it's me spreading my legs?