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

I liked it little estep Auriga I yes paprika you say that I thought you were saying pepper like I know what it looks like it's PAP right not PEP BER that's positive I love big sandwich type

sandwiches

I love them you know I like something that's like a moderately crispy interior , nice and kind of soft, you know, I'm a sandwich, it's like a little microcosm of a meal, a kind of dish you

make

when you don't have anything else. I have eaten many

sandwiches

in my life there. I just can't get enough of them, they were in the

kitchen

making our

favorite

sandwiches, they got them here at Test Kitchen and I'm going to show you how to

make

one of my

favorite

sandwiches, well you want to get the highest quality ingredient. can be okay, just go back to having a good cultured butter, a good room temperature so you can spread it and then I like to have a good hand.

I know how Brants is a good thing, very common, just a butter and that kind of deal, so it's just it's simple, it's wonderful, well this one is quite fresh, it's good, but sometimes I even liked it before you heated it up a little bit in the oven, just give it a little bit, you know, that reminds me that I worked, we had this deli. a long time ago and this guy came all the time and you know, and he always pointed out that he always wanted both sides of the bread, but at the time I never met the people, I grew up with my family, they never, no one went.

Putting butter as a condiment I have to make a sandwich, but in certain areas it is very, very common. I know where the hell this guy was from. Great story. Brad, oh yeah, cultured butter is like regular butter, where you take cream and separate it. you separate the butter milk from the solid facts that would be the butter and it's cultured when you take that cream and you inoculate it with like bacteria and it gives off that lactic flavor, that lactic acid is like when you get really good butter. that's a little spicy, yeah, put a little pepper on the bottom, just a little, for me it's all about that, it's about the little packets, you know, I'm not trying to listen to that look just a little and here this.

It would be nice if you had a little sound. What are you doing? I've got some sauerkraut, ha ha, go figure, so I'm going to add some, this is a nice little spicy turmeric sauerkraut, okay, look, oh yeah, nice little crunch, that's the secret topping. for the sandwiches, you know, people put the garden there, the pickle, some of you got half a sauerkraut, okay, look, we're having a party, there's like 30 people on the set, so we'll cut them into a little thing, he's here, there, go, bread, butter, ham. sauerkraut, butter and bread, sorry, co-op, it's delicious, but it's not really, it's actually very good, it's simple, I knew it was going to be good because it's a fantastic sandwich, so it looks like the best muffuletta ever Real OBS.

I don't want to like a soft Italian arrow roll. I want something with a little character, so I also love that you can basically assemble this large format sandwich and then cut it up to serve. I want meat on the outside and I want everything. of flavor like right in the middle this is Genoa salami this is mortadella I mean, this is not like one of those Italian heroes like oil and vinegar situations like for example this is our olive salad so like hot peppers pickles olives shallot , garlic, all those things, like bring a little bit of moisture, a lot of flavor, a lot of front punch, we have prosciutto and then I understand how we pronounce this guy, gabagool, okay, let's make kolcaba, great with everything. right, I just find that provolone gives you a little bit of heat or mozzarella gives you a little bit more, a little bit more moisture, you know, go on, there's something that flatbread taught us and a probably totally unrelated episode that won't have meaning.

For you, go ahead, let's go from here, you can wrap this, okay, it's only going to get better. The best muffuletta of the A's. Make some nice fat chunks. I have salami for gentlemen. I have bologna. Cape ghoul and prosciutto. I have provolone. I have mozzarella. Olive salad. Today I will show you one of my favorite sandwiches. It's actually inspired by a recipe that's online called Nicoise toast, so it's kind of smoked paprika, mayonnaise, oil, tuna, olives, marinated shallots, and herbs. I will cut my bread. I think I'm going to give it some toast so that the paprika mayonnaise is like a cheater aioli situation.

I'm going to do a little bit of grated garlic a little bit of smoked paprika a splash of sherry vinegar a little bit. a little salt, these have already been soaked in a little lemon juice, salt and sugar, so they are like a lightly pickled tuna packed in high quality oil. I'm going to drain the oil, okay, so I'm trying not to break it up. keeping it nice flakes and then I chose to also add oil cured black olives to give it a little bit of salt and salt, just seasoning the tuna because it's been sitting in oil so I could use a little bit of lemon juice to brighten up the mayonnaise for both sides, right, let's start adding this, okay, these are about eight minute eggs.

This is a really strange knife that I'm using, but I'm going to stick with it, I'm cutting them. always seasoning the yolks and then we will make a few numbers of pickles, I split olives and then some dill sprigs and then I will give everything just a splash of lemon juice and a splash of olive oil to preserve everything. nice and spicy, voila, we'll call this a Spanish fun yacht. Am I going to get in trouble for that? Manny is in the background. Very high quality tuna. Medium boiled eggs. pickled shallots. Black olives cured with oil and herbs. there you have pickled shallots, black olives, sliced ​​eggs.

I love black tuna obviously too, now you have this breakfast, lunch or dinner, that's it now, between breakfast and lunch, this is kind of a riff on one I had when I was a kid. I think it's a famous sandwich shop, it's called Bianca's, this isn't the exact way they made it, they had more Italian bread, but I'm using just a little. I'm cutting up some white bread so that the components are in white slices. bread some Swiss cheese March Adele in Turkey I have some turkey with pepper, but with any very thin turkey you want it to be nice and draped, so first I'm going to brown the bread a little golden, almost golden, like I do I don't I like to take it too far, that feels good.

I just wanted a toasted side. I'm going to make a sauce, no, never. I'm going to add seven Dijon mustard. I'm going to add just a splash of juice. Okay, crumbled into large pieces. from dress it yourself to the minute, girls, something classic: lots of Italian sandwiches. I'm just going to spread the mayonnaise with mustard and a little bit of tuna juice with pepper. I don't like it layered, I want to layer it, he's just so nice that each pipe contains a little layered Swiss and then he turns it over. I would say it's inspired by the stoner vibes of my childhood because I was a stoner.

There's a very similar texture between them, like the cool crunch like a watery iceberg and then like a little bit of heat from the boletus in both the chili juice and the jalapeño chips and then you get really good bites, greasy bologna, cheese swiss and pepper turkey, so my sandwich is a fried chicken sandwich, the best. I think I got the best sandwich like we did. I'm being honest, so I like to use a Martin's potato bun because it's sweet and soft. It has been lightly toasted. I'm going to do a little condiment here, a little bit of mayonnaise, so I always use Hellmann's to lighten it up a little bit.

I'm adding a little lobna to the mayonnaise, it gives it a little flavor and acidity. I'm going to add a little bit of mustard oil to it like when you smell it, it's horseradish. It's not like your typical spicy mustard, so it's really great. like rich dishes to really cut it, pick it, liven it up a lot, like Bessie chops, they have mustard oil and cilantro, so I felt like it felt right here, I felt like it needed to be here, the main driving force behind all the flavors is this stuff. this is called italian pody and it's chutney masala, so this is my sauce, it's very, very vibrant and happy and will go great with this chicken.

I like to use too generous, generous. This is a chicken thigh marinated like in the south. chutney style, buttermilk dredged in flour gives it a little something - it's fried and ki-woo, so it adds a nice nutty flavor and I'm going to sprinkle it on this. Beep! Obi, that already looks pretty good, right, not for me, this is the right chicken to bun ratio that I want. I want my chicken to come out with shredded lettuce. I really like iceberg for things like this because I don't want flavor or complexity. I just want it to be crispy.

We're going to put all this lettuce here, just you. wait and see, flip double flip, we have toasted and soft Martin's potato bread, mayonnaise with lobna mustard oil and chopped cilantro, crispy fried chicken five dusted in Italy cozy and crunchy grated mm-hmm, so you really take a lot of hits in the face the mustard heat of the mustard oil, which is very pleasant compared to the creamy and greasy lubna. What I like the most is the idli pody, it adds a very nice nutty flavor, you get like a kind of umami flavor bomb, it's delicious, it's wonderful, I love it, the best sandwich.

I think I won this one. I finally made it today. I'm going to make one of my favorite California vegetarian sandwiches. It's a really good vegetarian sandwich and it's really crunchy and has all kinds of things that I love. I have a lot of romaine lettuce and a little bit of this buttermilk dressing, the avocado, Chris's version, you mash it up a little bit and then it sticks to the bread, so it should be served like hippie bread, kind of grainy, CD and whole, I'm just mustard. person with mayonnaise, I put it on all my sandwiches.

I usually toast bread unless it's a really good bread that doesn't need to be toasted, like a loaf of bread you bought that morning, so I think I'll put this like this maybe. a little dressing why not oh the lettuce you will never forget ready haha ​​California Veggie Sandwich CD Bread seasoned avocado smashed then we have a layer of crisp romaine lettuce dressed pickled greens fantastically fine cucumbers also dressed Muenster cheese a variety of delicious fresh sprouts mayonnaise mustard on both sides and it should be quite drippy, it is better to eat it alone. My favorite sandwich is from Court Street Grocery, which is an amazing sandwich chain in Brooklyn.

In my opinion, the best sandwich they make is called the Broccoli Reuben, which basically has all the elements of a regular Reuben, but instead of corned beef you use roasted broccoli. Something fundamentally important with Reubens uses good rye bread, so the first thing I'm going to do is butter one side of these. I'm using a cast iron griddle that spans two burners, it's best for any type of restaurant style food, so this is roasted broccoli seasoned with just salt, pepper and olive oil, they've loaded up nicely and now we're going to melt some Swiss cheese. on top of them in the pan put no, that's like a day to slice and cover this with a bowl and then the cheese is going to melt very quickly.

I only do it on one side because I don't want everything. It should be super crispy every time, very careful, oh yeah, see if I can make this all in one I want to go, I'm not that toasty, sides facing down, come back, the sauce goes on both sides, so it's okay , I'm going to take my broccoli and cheese and then on the other side I'm going to put some sauerkraut and then I'm going to close this, press it down a little bit, okay, so you'll have sauce, cheese, broccoli, cabbage, more sauce, bread and butter, it's like I really like the perfect bite Hello, I'm leaving the desktop

kitchen

.

I want to show you how to make one of my favorite sandwiches. Actually, it's more like a snack that I make at home when I'm hungry and you will find all these ingredients. anytime 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 the sandwich comes from the 1870s or anything hundreds or even earlier of this player. in England that he refused to get up from the table because he didn't want to mark the cards with his fingerprint, you know, he will ask for a piece of cooked meat and he will ask for a piece of toast and he will put it in the middle so that he still likes it. . be playing cards, that's why everyone started to know it, it's a sandwich, this is really good butter, thank you all, I feel special with good amounts of butter.

I am known for putting tons of butter on my bread to the point where I feel like I eat butter with very fancy bread mortadella I never tried it and I put a lot of it is there? OMG, it smells delicious. I have a cool trick that I'm dying to show on camera, so if you're going to a picnic and you don't have a goal for your fries and you're afraid of 20 people putting

their

hands in the bag without knowing where

their

hair is, this makes things easier. things this is what I wrote for when I'm hungry and I'm upset not angry no I need to be angry, but when I'm hungry I always have these stripes at home.

I bring them to my desk as a hobby. We're here at Test Kitchen and I'm going to show you how I make one of my favorite sandwiches. Do it, yes, start with bread, they call it bread, the base of the sandwich.My base is pho kaca, a heavenly pillowy texture, so we'll start with this breaded chicken cutlet that you can slice and unfold. I like it for the sake of the cross. -photo section I like a full chicken cutletthere is fresh mozzarella cheese, if you wanted to make this hot and melt the mozzarella on top you could.

I'm delicatessen style. I'm all deli-style festive cold cheese, thinly sliced. You don't need to be pretty with the cheese, it's just. as far as covering the meat, this is an Italian staple, it's dripping with juice, any roasted red pepper, we'll cut it up and just cover it. What makes a sandwich great is the condiments, we coarsely chop some Castelvetrano olives in true Italian. delicatessen Calabrian chiles Mayo these will be mixed together to give it a little bit of freshness, we will use a little bit of pesto and again it's not about it looking good, the last thing I always think is that a sandwich should have a little bit of raw onion if it's going to be a cold sandwich gives you that kind of crunchy, clean, spicy element, okay, always a little pressure pushes down my last name, Delaney, it sounds Irish, it's Irish, but I'm mostly Italian, this is the chicken cutlet sandwich Italian Delaney. moment of truth here, oh yeah, look at the layers here, focaccia, cutlet, mots, roasted red pepper, onion, olive, Calabrian chili, pesto spread, I've made many sandwiches in my day, I wasn't surprised, this is it well, it will always be good, so my favorite.

The sandwich is more like toast, but they said it counted as long as you could eat it with your hands. Chili Cheese Toast is a very standard thing that you will see in Indian homes and the version I grew up on. it has tomatoes on the bottom, usually some kind of crusty bread to start with the cheese, but not just any cheese, imal cheese, almost like cheddar cheese, with a twist in the plot, it's how I would describe a mole cheese boom which is a mole cheese, actually you know what I think. It will grate very well and melt very well.

I'm going to make nice, thin slices. I like to put some chillies in there to give it a bit of flavor because the chaat masala is not that spicy on its own. The tomatoes go down first and then. Put the cheese in, I like it when it spills out because then these parts get a little crunchy and you can eat them as a snack. I'm going to touch these chiles with my hands, although that's not advisable, I don't know. how long will this 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 have some charred bits so this is the biggest box of java I've ever seen I love it you'll find it with lots of Indian street food.

I like to be very liberal with my chopped masala oh, today we're going to get very liberal, there's one mmm, oh my gosh, the bread is like a nice sturdy neutral face. I got the flavor of the tomatoes, the chillies are spicy, old and charred and the cheese is golden and bubbly and then I hit it with chaat masala oh I wish I had a glass of milk right now.