The 2 Dollar Sandwich | But Cheaper

Wait a minute, aren't we going to talk about how

sandwich

es are too expensive? The average

sandwich

costs this here, but I think we can bring that price down to this per sandwich, which is

cheaper

when I break down the sandwich. I'm looking at all these different items, we all know bread is cheap, everyone knows that, but let's talk about meat, so let's take turkey for example, you'll get sliced ​​turkey and you'll pay a price per pound that is astronomically more high. It should be that you're basically paying for the whole brisket, so that's what we need as our plan of attack.

The bread is cheap. You can do it

cheaper

by making it yourself and all the other elements, blah, blah, blah, blah, we'll do our own work. To make a long magical story short, let's do this oh roy, so the first thing we're going to break down is the most expensive part. Why buy expensive cold cuts when you could just as well prepare them? The first thing you will need is some type of large container that can easily hold a gallon of water. Pour, you guessed it, a gallon of cold water into that water. You're going to start whisking and add three quarters of a cup or 216 grams of kosher salt.

Half cup. 115 grams of brown salt. the sugar beat all of that until it is completely dissolved and then, optionally, you can add aromatics like one tablespoon or nine grams of uncrushed black peppercorns, two crumbled bay leaves and three sprigs of fresh thyme that have also been lightly crushed, optional, but you already know the flavor time, so that's your brine. It's a sniff to discover that it doesn't really smell like anything at the moment. Next, you will need a large skin on the turkey breast. Ideally, mine was a little misshapen and I wanted to look really good for the b-roll, so I actually trimmed it a little bit, but you don't have to do that at all.

Gently submerge the bird in the brine and make sure it stays under water or dad, no geese, cover it and leave it to brine in the refrigerator overnight, now that your big breasted bird has rested, take it out of the brine and dry completely with paper towels. From there, you'll place it on a rack set over a foil-lined baking sheet, unless you want to burn things on the bottom. It's really hard to clean anything, it's up to you. Optionally, you can lightly coat it with vegetable oil and add additional seasonings if you like, but that's not entirely necessary.

A light pinch of salt would be nice. Now take the bird. in the oven at 400 degrees Fahrenheit for about 30 minutes or until it turns a nice golden brown color and the inside reaches 163 degrees Fahrenheit. This thing is so big that the temperature will definitely drop to 165. now let it sit until it reaches room temperature, then wrap it in plastic wrap tightly and place it in the refrigerator until completely cold at least three hours, but ideally during the night, I know it's a two day process, but look, now you have a large amount of turkey meat, now that's all you need.

What you need to do is cut it, obviously you can use a sharp knife and cut it as thin as you want and this is cheaper so I will recommend that option but I wanted to try this meat slicer that I bought and I have to do it. Say it sucked, but it did the job, so, but wait a second, let's look at this beautiful slice of turkey that's incredibly moist, beautiful, and ready to be shredded between two slices of bread. Now next is our sando sauce, it's very simple. in a medium bowl and add a third cup or 80 grams of mayonnaise a quarter cup or 48 grams of Dijon or yellow mustard a quarter cup or 20 grams of finely chopped parsley and two cloves of grated garlic season that Try with black pepper freshly ground and kosher salt, mix all that together until it's well combined and that's your sandwich lube, yeah it's basically sandwich lube, let's be honest, okay, we're so close to this sandwich, can't you just smell it?

Probably not, we have one last component of the sandwich. I was thinking about adding sliced ​​tomato, but that's lame, so let's do something a little more metallic, bro, let's brown these. Now take a large frying pan and heat it with enough vegetable oil to cover the bottom, about three tablespoons. or 45 grams, heat over medium high heat until the potato is shimmering and hot, then carefully add to a bowl about half a pound of grape tomatoes, now let them brown and burn, they will spit a little as they brown due to all the juice bursting, so be careful after about three minutes, check them and they should have softened a little and charred, if not, leave them until they do, then remove them immediately and season the flavor with salt and freshly cracked black. pepper, okay, actually I want to know one more thing, first let's talk about sliced ​​onion in a sandwich, thinly sliced ​​onions are superior and when I say thin I mean as thin as you can get, almost shaved, the most important thing is that I have a secret for you after you.

I have cut the onions put them in a bowl and cover that bowl with a rack and turn on the faucet so it fills with water and overflows into the sink then keep running the water and let it rinse for about 30 seconds and this is This will help to eliminate a lot of the abrasive qualities of an onion, keeps it soft enough to eat plenty of, but just a little bit of spice, while still keeping that nice, fragrant sweet onion, yes, it's time to make the sandwich, now we need some type of bread This is up to you, obviously, homemade bread is very cheap, but so is a lot of store-bought bread.

Choose what you want. I'm not going to judge you. I'm using delicious freshly baked sourdough bread. You will need about eight slices. for four servings, look, it's a basic mathematical equation. Optionally, you can toast the bread in a toaster or buttered frying pan until beautifully golden, then place the bread on top and spread both halves with a generous amount of mustard mayonnaise and then some. lettuce, you can use iceberg or butter, followed by charred tomatoes, thinly sliced ​​red onions, juicy turkey breast, and optionally a slice or two of Swiss cheese, unless you get tired of cheese, I don't know, and finally crowns to your king, I mean, look at this. magnificent sandwich great total price of this per sandwich which is better than any sandwich shop you are going to go to now let's cut this in half and see the cross section oh wow yeah okay let's try this okay so We have our sandwich complete and I must say that this sandwich seems expected.

We met at the top. Vikram and tj's favorite sandwich just because of how simple it is because we have made much more complicated sandwiches and this sandwich for this price here per sandwich is 175. I don't really want to say anything because it is really delicious throughout my entire cruise just standing here just looking at me come in here you have a little taste no, the turkey breast feels like you're drinking water it's really refreshing it's on par with the focaccia sandwich, if anyone has eaten it or seen it, it's on par with the price of the sandwich, especially for the price, you would go to a Jimmy John's and pay like twelve

dollar

s for this, you get a sandwich and that's it, we still have a ton of turkey breast to cut up, so this is much better and much cheaper.

The general word I think we're all looking for for this sandwich is delicious, as good as any other sandwich and, I repeat, moist, you want to know what? the rest is full of juicy brisket sandwiches and sandwich lube, all good guys and that's it, so we made our beautiful perfect sandwich. I think if they sold this on any menu, in any restaurant, I mean, I would pay 16 for it. Do that vikram, yes there is no way you can eat a delicious sandwich if you just break down these elements and make them yourself. You can do it.

Why do we pay so much money for a sausage? Why okay, I'm leaving. my soapbox anyway, if you enjoyed this video or learned something, leave a like, subscribe and I'll see you next time. People finally stopped complaining about the cabinet opening and closing with this, they finally realized, oh, it's a different series, he's not in the cabinet for this. one or well don't shut up