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Pro Chefs Make Their Favorite Sandwiches | Test Kitchen Talks | Bon Appétit

Pro Chefs Make Their Favorite Sandwiches | Test Kitchen Talks | Bon Appétit
I liked it little estep Auriga me yeah paprika you say that I thought you were saying pepper iike I know what it looks like it's PAP right not PEP BER that's be a positive I love

sandwiches

big sandwich guy I love them knows it I like something that's like a moderately crusty nice and kind of soft inside you know I'm sandwich it's like a little microcosm of a meal sort of the dish you

make

when you don't have anything else I've had a lot of

sandwiches

in my life there I just can't get enough of em they were in the

kitchen

making our

favorite

sandwiches

they got here in the

Test

Kitchen

and I'm gonna show you how to

make

one of my

favorite

sandwiches

well you want to get the highest quality ingredient you can get all right it's just back at some good cultured butter nice room temp so you can spread it and then I like to get a nice nice hand I know how Brants it's a good very common thing just a butter and that kind of deal so it's just it's simple it's wonderful well this one's pretty fresh it's nice but sometimes I even liked it before you kind of heat him up a little bit in the oven just get him a little whoa you know those reminds me I I worked it we had this deli a long time ago and this one guy would come in all the time and you know and he always made points that on both sides of the bread he always wanted but at the time I never knew folks I grew up with my family they never no one was putting like butter...
pro chefs make their favorite sandwiches test kitchen talks bon app tit
as like a condiment I gotta

make

a sandwich but in certain areas it's like very very common I know where the hell this guy was from great story Brad oh yeah cultured butter is just like regular butter where you take cream and you separate it you separate the butter milk from the solid facts which would be the butter and cultured is when you take that cream and you inoculate it with like bacteria and he's like it gives off that lactic flavor that lactic acid it's like when you get a real good butter that's kind of tangy yeah put a little pepper on the bottom just a little it's all about that for me it's all about the little bundles you know I'm not trying to I am NOT trying to hear that look just a little and here it'd be nice if you had the little sound what's doing pretty friggin I got some sauerkraut ha ha imagine that so I'm gonna add a little bit this is a nice little spicy tumeric sauerkraut okay look oh yeah a nice little crunch that's the secret topper for

sandwiches

you know people put the jardin there the pickled this some of you got half a sauerkraut alright look we got a party it's like 30 people on the shoot so we'll cut them in a little thing he's here there you go bread butter ham sauerkraut butter and bread sorry co-op show it's delicious but it doesn't really it's actually very good with it it's simple I knew it was gonna be good cuz it's fantastic sandwich so this is looks like actual...
pro chefs make their favorite sandwiches test kitchen talks bon app tit
OBS best muffuletta I don't want just like some squishy Italian arrow roll I want something a little bit of character to it so I also love that you can basically assemble this sandwich kind of large format and then cut it to serve I want meat kind of on the outsides and I want all of relish kind of like right in the middle this is Genoa salami this is mortadella I mean this is not like one of those kind of like Italian hero like oil and vinegar situations like per say this is our olive salad so like tangy pickled spicy peppers olives shallot garlic all that stuff just like bringing a little bit of moisture a lot of flavor a lot of front punch we've got prosciutto and then I've got how we pronouncing this guys gabagool all right we're going kolcaba cool on it all right I just find like the provolone gives a little bit of sharpness or the mozzarella gives you a little bit more a little bit more like moisture you know just keep going there's anything that flatbread taught us and a probably totally unrelated episode that will have no meaning to you whatsoever just keep going let's go from here you can wrap this okay it's only gonna get better the A's best muffuletta

make

some nice fat wedges got gentlemen salami I've got mortadella Cabo ghoul and prosciutto got provolone I've got mozzarella olive salad today I'm gonna show you one of my

favorite

sandwiches

it is actually inspired by a recipe that is online called the Nicoise toast so...
pro chefs make their favorite sandwiches test kitchen talks bon app tit
it's an open-faced a smoky sort of paprika mayo oil pack tuna olives marinated shallots and herbs I'm gonna cut my bread I think I'm gonna give it a little toast so the paprika mayo is kind of like a cheaters aioli situation I'm gonna do a little bit of grated garlic a little bit of smoked paprika a splash of sherry vinegar a little bit of salt these have already been soaked in a little bit of lemon juice salt and sugar so they're kind of like lightly pickling nice high quality oil packed tuna I'm gonna drain the oil okay so I'm trying not to break it up too much keeping it in Nice flakes and then I've chosen to add also oil cured black olives for like a little bit of like a salty briny situation just seasoning the tuna bit cuz it's been sitting in oil so could used a little bit of lemon juice to brighten it up mayo on both sides duh we're gonna start adding this okay so these are about eight minute eggs this is a really weird knife I'm using but I'm gonna just go with it I'm cutting them seasoning the yolks always and then we'll do some pickling numbers i torn olives and then some little dill sprigs and then I'm gonna give the whole thing just a little squeeze of lemon juice and a little drizzle of olive oil to keep it all nice and saucy voila we'll call this a Spanish fun yacht am I gonna get in trouble for that Manny's on the bottom some really high quality tuna sliced medium boiled eggs pickled shallots...
oil cured black olives and herbs anybody want some of my sandwich will shout it on there you have pickled shallot black olives sliced eggs I love black tuna obviously too now you have this breakfast lunch or dinner that's it right now it's between breakfast and lunch this one is kind of a riff off of one that I had growing up I think it's a famous sandwich shop it's called Bianca's this is not the exact way they made it they had like more of an Italian bread but I'm just kind of using just some I'm slicing some white bread up so the components are sliced white bread some Swiss cheese March Adele at Turkey I have some pepper Turkey but kind of any Turkey really thin you want to kind of nice and drapey so first off I'm just going to brown the bread a little bit golden almost golden brown like I don't like to take it too far that feels right I just wanted one side toasted I'm gonna

make

a sauce no never I'm gonna add seven Dijon mustard I'm gonna add just a splash of the juice okay coarsely torn just kind of dress it yourself the minute girls kind of classic - a lot of Italian subs I'm just gonna spread the mayonnaise mustard a little bit of the pepper tuna juice I don't like it kind of layered I want to kind of drape he just so kind of each pipe berries some Swiss to layers and then flip it I would say it's inspired by childhood stoner vibes because I was a former stoner there's so much like texture going on...
between like the fresh crunchy like watery iceberg and then like a bit of heat from the porcinis both in the juice chilies themselves and then the jalapeno chips and then you get like really good bites fatty mortadella Swiss cheese and the pepper Turkey so my sandwich is a fried chicken sandwich the best I think I got the best sandwich like we're being honest here right so I like to use a Martin's potato bun because it's sweet and squishy this has been lightly toasted I'm going to

make

a little condiment here a little kicked-up Mayo so I always use Hellmann's to kind of lighten up the mayonnaise I'm stirring in a little bit of lobna it gives it some tang and acidity I'm gonna spike it with a little mustard oil like when you smell it it's horseradish II not like your typical spicy mustard so it's really great in like rich dishes to really cut it pick it up perk it up a lot of like Bessie chops have mustard oil and cilantro so I felt it felt good here felt like it needed to be here the main like driving force behind all the flavors is this stuff this is called Italy pody and it's a chutney masala so this is my sauce it's very very like vibrant perky and it's gonna be great with this chicken I like to use kind of too much generous generous this is a chicken thigh that's been marinated just like southern style hot sauce buttermilk dredged in flour puts a twist is it's fried and ki-woo so that adds like a nice like nutty...
flavor and I'm going to dust it in this a bleep Obi it's already looking pretty good right no for me this is the correct ratio of chicken to bun I want I want my chicken popping out shredded lettuce I really like iceberg for stuff like this because I don't want flavor or complexity I just want crunch we're gonna get all this lettuce on here just you wait and see flip double flip we have squishy toasted Martin's potato bun kicked-up Mayo with lobna mustard oil and chopped cilantro crispy fried chicken five dusted in italy cozy and crispy shredded mm-hmm so you really get a lot of like punch you in the face mustardy heat from that mustard oil which is really nice against the creamy fatty lubna my

favorite

thing is the idli pody adds a really nice nutty flavor you get like a kind of an umami flavor bomb happening it's delicious it's wonderful I love it best sandwich I think I've won this one I finally went around today I'm gonna

make

one of my

favorite

sandwiches

California veggie it's a really good vegetarian sandwich and it's really crunchy and it has like all kinds of things that I love I have a lot of romaine and a little bit of this buttermilk dressing the avocado Chris's version you smash it a little bit and then it sticks to the bread so it's got to be served on like hippie bread something grainy and CD and whole weady I'm just a mustard a mayonnaise person I put it on all of my

sandwiches

I usually toast the bread...
unless it's like really great bread that doesn't need to be toasted so like a baguette that you bought that morning so I think I'm gonna put this like this maybe a little drizzle of dressing why not oh the lettuce never to forget ready haha California veggie sandwich CD bread smashed seasoned avocado then we have a layer of dressed crunchy romaine pickled vegetables fantastically thin cucumbers also dressed Muenster cheese an assortment of delicious fresh sprouts mayonnaise a mustard on both sides and it should be pretty drippy best eaten alone my

favorite

sandwich is from Court Street grocers which is this amazing sandwich shop chain in Brooklyn in my opinion the very best sandwich they do is called a broccoli Reuben which basically has all the elements of a regular Reuben but instead of corned beef you use roasted broccoli fundamentally important thing with Reubens use good rye bread so the first thing I'm gonna do is just butter one side of these I'm using a cast iron griddle that spans the length of two burners it's like the best thing for any kind of like diner style food so this is roasted broccoli that's been seasoned just with salt and pepper and olive oil they've just become like really beautifully charged and now we're gonna melt some Swiss cheese on top of them on the skillet put no that's like a to slice kind of day and cover this with a bowl and then the cheese is going to melt super quickly I'm only doing it on one...
side because I don't want the whole thing to be like super crunchy all the way through very carefully oh yeah you see if I can do this all in one want to go I'm not quite so toasted sides face down come back sauce is going on both sides so okay I'm gonna take my cheesy broccoli and then on the other side I'm gonna put some sauerkraut and then I'm just gonna close this press it down a little bit okay so you've got sauce cheese broccoli kraut more sauce buttered bread it's like it's truly like the perfect bite hi I'm going away from the desk

kitchen

I want to show you how to

make

one of my

favorite

sandwiches

it's actually most like a snack I do at home when I'm hungry and all these ingredients you will find them at any time in my house today I have this nice ciabatta so now I have to wait until the bread is toasted let's talk about something about a leader or the origin of sandwich comes from like the 1870s or anything hundreds or even before from this gambler in England who refused to leave the table because he didn't want to mark the cards you know with his fingerprint he will order a piece of cooked meat and ask for a piece of toast bread and put it in between there so he could like still be playing cards so that's why everybody started knowing him that's a sandwich this is really good butter thank you guys I feel special good amounts of butter I'm known for putting tons of butter on my bread to the point I...
feel like I eat butter with bread really fancy mortadella I never tried it and I put a lot on is there oh my god smells delicious I have a nice trick that I've been dying to show in camera so if you go to a picnic and you don't have a goal for your potato chips and you are afraid of 20 people putting

their

hands on the bag no knowing where they're having

their

hair this

make

s things easier this is what I wrote for when I'm hungry and upset not upset I don't need upset but when I'm hungry I always have these stingrays at home I'm taking these to my desk for hobby we're here in the

Test

Kitchen

and I'm gonna show you how I

make

one of my

favorite

sandwiches

and let's do it yeah start with bread they call bread the foundation of the sandwich my foundation is pho kaca heavenly pillowy texture so we're gonna start with this guy breaded chicken cutlet you could slice and fan out I like for the for the sake of the cross-section the photo I like a full chicken cutlet on there cheese wise fresh mozzarella if you wanted to do this warm and melt the mozzarella on top you could i'm deli-style I'm all deli style holiday cold cheese thinly sliced you don't need to be pretty with the cheese it's just about covering up the meat this is an Italian deli staple it's leaking juice whatever red bell pepper roasted we are gonna slice it and just kind of drape these across the thing that

make

s a sandwich great is the condiments very...
roughly chop some Castelvetrano olives in true Italian deli fashion Calabrian chilies Mayo these are gonna get mixed up for a little bit of freshness we're gonna go with some pesto and again this is not about looks okay last thing I always think a sandwich should have a little bit of raw onion if it's going to be a cold sandwich gives you that like kind of crisp clean spicy element to it okay always a bit of pressure push down my last name's Delaney sounds Irish it is Irish but I'm mostly Italian this is the Delaney Italian chicken cutlet sandwich the moment of truth here oh yeah look at the layers here focaccia cutlet mots roasted red pepper onion olive Calabrian chili Mayo pesto spread I've made a lot of

sandwiches

my day it wasn't surprised this is good he's always gonna be good so my

favorite

sandwich is like more of a more of a toast but they said it counted as long as I could eat it with my hands chili cheese toast is kind of like a very standard thing you'll see in Indian household and for the version I grew up with has tomatoes on the bottom usually some kind of crusty bread to start cheese but not just any cheese imal cheese almost like cheddar with a plot twist is how I would describe a mole cheese boom that is aa mole cheese actually you know what I think this is just gonna oh it grates really beautifully and it melts really nicely I'm gonna do nice and thin slices I like to nestle some chilies in there for a little spice because...
chaat masala isn't that spicy on its own Tomatoes go down first then put the cheese I like when it spills over because like then these parts get a little like crisp and crunchy and you can kind of just have those as snack I'm gonna touch these chilies with my hands although that's not advisable I don't know how long this will take let's start with five minutes and see how it goes this is what we're looking for that toast is nice and toasty we've got some little charred bits so this is the largest box of java saw I've ever seen I love it you'll find it a lot of Indian Street food I like to go really liberal with my chopped masala oh we're going really liberal today there's that one mmm oh my god the bread is just like a nice neutral sturdy face got the tang of the tomatoes the chilies are spicy old charred and the cheese is like golden and bubbly and then hit it with chaat masala oh I wish I had a glass of milk right now