Roll For Sandwich Live! @ Elf ‘N Moon, Indianapolis, IN 3/23/24

Footage from Roll For Sandwich Live @ the grand opening of Elf N Moon Hobby & Game Store in Indianapolis, IN.

https://elfnmoon.com/

TikTok: http://www.tiktok.com/@adventuresinaardia All Links: http://www.rollforsandwich.com Produced, Filmed and Edited by Jacob Pauwels
©️2024 Jacob Pauwels / Roll for Sandwich®️

Hello, Elf N Moon, How we doing? That’s pretty good, pretty good. Give yourselves a big round of applause for coming out. That’s super cool of you guys. And then while we’re at it, make some noise for Elf and Moon. Make some noise for them. Yeah- We have Scott with his hands back there. We’ve got John on the keys over there – oh there he is I can’t see anything— John and Scott are a little bit like Jay and Silent Bob, because one of them talks and the other doesn’t. And then Jay got a sore throat from talking to and thanking so many people today. So give it up for John and Scott one more time. It’s just incredible. It’s a great shop. And you guys are fantastic for being here. And we have a really cool show that’s about to happen right behind you guys. So make some noise if you’ve ever seen Roll for Sandwich before. Oh yeah we have some fans in here. Ok alright. Without much further ado You might know him from @AdventuresinAardia Give it up for Jacob, aka Mr. Roll for Sandwich. Make some noise for Roll For Sandwich Live! Keep it going yeah! Thank you for pretending that you didn’t just watch me set up for 20 minutes. Thanks for coming out. This is awesome. It’s going to be fun. Apparently there’s an emergency. I wasn’t out here when he asked. Has everyone here seen the show? Anybody haven’t seen Roll 4 Sandwich? Crowd Member: We have not! All right, cool. Thanks for coming anyway. Most of you know what’s going on, but if you don’t, I randomly generate my sandwich every day for lunch by rolling D&D dice. And sometimes it’s good. Sometimes it’s very not good. But as is the case with D&D and rolling dice for anything, you got to take whatever you get. So I always eat the entire sandwich, whether it’s bad or good. The one exception being live shows, because after I’m done with my sandwich, I’m going to open these things up to you all. But I am also going to put that risk on myself as well. So anything you guys roll, I’m going to be also partaking in. But that’s to say I’m not going to eat like six sandwiches tonight. But generally I try to try not to waste food whenever possible. All right, let’s get it going. So our options today for bread, we have applesauce donut at number one, rosemary olive bread at number two, which probably is great, but I don’t like rosemary that much. So that’s why I put it at two. Semolina bread at three, sourdough at four, marble rye at five, and milk bread at six. A lot of the stuff that we have for today’s show is from local businesses and local Indiana like places, which is awesome. So anytime that I’m aware of what that is, I’ll try to mention it. But if you want to know more about a specific thing, I may not know, but John will know and we can ask him when he has a voice. So let’s see what we end up with for our bread. Six milk bread. All right. Starting off strong indeed. It is not pre-sliced. Has anybody seen the bread guy on TikTok that balances the sliced of bread until it falls over? That’s what I was trying to do, but I’m not a professional at that. Alright, we’ve got two slices of milk bread. Crowd: Woo. Smells great. I’m excited. Uh, Tom got a little split there. Crowd: Let’s take a look at the cross section. Alright, so for our mains we have some interesting stuff. Dried beef at number one. Rabbit and pork terrine at number two. Tofurkey at number three, tuna salad, chicken salad. Cacciatorini, which is kind of a salami. There’s actually, afterwards I looked at this and I’m like, there’s like four different versions of salami on here. That’s okay. They’re all fancy, so that’s great. Pastrami. Number eight (Nduja), summer sausage, blackberry and duck Salumi Sweet soppressata . And 12, the possibility of getting two mains Or, if I keep rolling 12s, infinite mains. 11, sweet soppressata. So this was one of the four different kinds of salami. So salami is a cured meat, meaning that it is aged in order to preserve it, which is why it looks like it does. But as you see, a lot of the moisture has been leeched out of it over time, and it develops that classic salami flavor that you are familiar with if you eat salami. One downside of cured meats is that it’s dry. I mean, there is fat present, so it’s not going to seem as dry as it would if it was just like a cracker. But if you saw yesterday’s episode, I had my mouth full of dry sandwiches for a while. Moving on to the cheese. I’ve got vegan mozzarella, cottage cheese, and that’s a local cottage cheese, so that’s going to be a little more interesting than just like cottage cheese. Cheese whiz. Which, as you see, I put cheese whiz at three, which is because it doesn’t taste that bad on a sandwich generally, and because I think cottage cheese is going to be a logistical nightmare. I think it’ll taste fine, but it’s not going to be easy to make a sandwich with cottage cheese. Blue cheese, fancy gouda, fancy cheddar, we’ve got some nice cheeses. Yeah, so typically in D&D fashion, higher rules are better. The hard thing is when organizing ingredients that are going to go on a sandwich, it’s not always possible because it really depends on what was already on the sandwich. Like if it could change in real time somehow, then you could actually do it that way. But this is just my preference. With 260 something sandwiches of experience behind me. But that doesn’t necessarily mean that one number is better than the other, though I typically put things that are probably going to be A, a disaster, and B, I don’t like them lower. Four, blue cheese. So far, the theme is mold. That is pungent. I like blue cheese. It can be a lot sometimes, so we’ll see what we end up putting with it. As much as you can slice blue cheese. If I was posting this on TikTok, someone would yell at me no matter what I did. Crowd: Why didn’t you toast the bread? I feel like the last two episodes should explain why it doesn’t matter what I do. The dice respond in kind. All right. You got a very fancy sandwich so far. Probably gonna get the least fancy thing to put on it. It’s going to end up with sprinkles on it. That’s how it always goes. All right, so we’ve moved on to roughage. We have banana at one. Had banana on several sandwiches where it’s been fine, but a little bit of an oddball. Honestly, I probably should have put creamed corn at one. Thinking about making that into a sandwich… but… ya know? Uh, radish, onion, black kale, green peppers, tomato, dill pickles, lemon pickles. Which is from a local place, sounds pretty delicious. Avocado and pickled jalapenos. And then of course, if I roll a twelve there’s the potential for infinite roughage. Nine! Lemon pickles. Crowd: Woo! I’m getting to try all the fancy local stuff. Is this one lemon pickles? Not that one. Oh they’re pickles spears… Oh no, they’re like… sandwich strips. Okay, that’ll be good. Sweet lemon candied Sweet lemon strip pickles. Sec-Sechler’s?? Seck-ler’s? Not a sponsor. From here in Indiana. Kid in Crowd: Somebody on TikTok would yell at you, remember? No matter what you called it? Pretty much. Oh wow. Crowd Member: It doesn’t smell like mold, does it? No, hopefully we’ve left that theme in the past. It does smell very interesting. Reminds me of that that uh trend that was going around with the Kool-Aid pickles from before. But like, probably in like lemonade. All right, I thought there were forks in here too, but there’s just spoons, so we’re just going to do it that way. Okay. I could just put my fingers in there, but I don’t know who’s going to be eating these after me. All right, we’re going to cut these just a little bit. I don’t have my trusty cutting glove. Long time viewers of the show will know why that is a thing. Most people, a lot of people yell at me like, why do you need a cut glove to cut a sandwich? I don’t, but TikTok seems to think I do. They’ve pulled my videos down several times for showing a knife in a cooking video. I don’t understand that, but trying to show them that I’m being as safe as possible. And also it fits the whole medieval Dungeons and Dragons theme, to have a chainmail glove. All right. So far, so good. Crowd: ooooOOOOooo I don’t usually have the sound effects. All right. Now. For the dangerous stuff. Oh, wait! Yes, I need to roll for a second roughage. Two. Creamed Corn. Gotta take it as it lies…. That is… textbook Roll For Sandwich. Choking in the bottom of the night. Crowd: I give you a Bardic Inspiration! Nah, there will be more sandwiches tonight. Hopefully the good luck is waiting for you all. Yup. Sweet corn with sweet pickles and sweet soppressata. It’s a sweet moldy sandwich. Kid in Crowd: I’ll expel you with my sandwich! Hopefully I’m not expelling a sandwich… I don’t know who invented Cream corn, but—- uh, never mind there’s kids here. That splashed more than I expected. Well, What did I say about ‘dry’ earlier? Me and my big fat mouth. All right. All right. only a one in 20 chance that we’ll dirty a blender. That one was not me. That was, that was courtesy of Elf N Moon. So… we’ll see how that goes. Sprinkles, caramels, spiced Coca Cola. Must be. Hopefully. Yeah. There are some good options. Dill. Any of these seasonings will be good. Honestly the pretzels, the popcorn… Beef Jerky even… I mean, the Sopressata is already gonna kind of have a bit meaty texture already so Alright Eight Granola ok ok Could of been much worse Could been much worse. Balance out the creamed corn with a little bit of crunch. It’s gluten free granola Maybe all granola’s gluten free? I don’t know. Gluten free, low sodium Scholar’s Inn Bakehouse from Bloomington. Another local… Smells good. Oh, there’s almonds in here? Yeah, alright. Whatever can distract me from the creamed corn. That’s probably as much as will realistically stay on the sandwich Most of these sound pretty good by themselves. It’s just once you put them with blue cheese and everything else… Alright. So, so far, we’ve got. Sweet Sopressata, Blue Cheese, Lemon Pickles, creamed corn, granola, all on milk bread. So, I think. There’s a couple key. Players here that I think would be the best possible option. I don’t think the mustard would be too bad. Balancing out some of the sweetness. Bacon jam It’ll also be pretty good. Hot sauce wouldn’t be bad. I mean, honestly, soy sauce would just add a little bit of salt. I’m really hoping to steer away from one of those sweeter things on here. Already kinda Way in that zone. Obviously, I hate ketchup. So, I hope that stays away. But no matter what, at least I don’t have to drink it. The ketchup or the sandwich. We’ll roll the big one. Betrayed by my own dice! Well you know, I mean it wouldn’t be roll for sandwich without ketchup. Ah this one. Yeah. It’s a fancy ketchup! Local Folks Foods “The Flavor of the Midwest” I mean one of the reasons why I usually dislike ketchup is because a lot of American ketchups have corn syrup in them. This says it doesn’t. So maybe that will make it taste better. Still ketchup though. (Crowd) “There’s still creamed corn” That’s true. That’s probably the low point. Interesting. I’m worried that so much is going to come out of this. So you know what? I’m gonna shake it up beforehand. Okay. This is going to be difficult to eat. Told you. Okay. This is for sandwich integrity for no other reason. Let it be known that I commit! Crowd: How’s it taste? I mean, it’s better than HEINZ. It almost tastes like spaghetti sauce. We have a sandwich. We don’t have toothpicks. That’s something I didn’t think about. But we’ll still cut it. Alright, this is your Instagram moment. Emmm, creamed corn is not good. Okay. Let’s take a look at that cross section. Alright, now we’re gonna See how this is. I’m gonna top off my water before we dive in here. Let’s give it a taste. This is always the most awkward part. Like, at home, I’m just sitting there eating a sandwich. Live? It’s weird. This is what it’s like at my house I’m just making faces to the camera for like two minutes and then I record the voiceover. That is texturally troubling. So you have creamed corn Which is mushy. Crunchy granola and then the soppressata is like very thick like jerky like salami. And then there’s blue cheese in there that I forgot about. Until it reminded me forcefully I mean I’ve had worse tasting sandwiches. It’s not good. But it’s not bad. It’s always funny when we have such quality ingredients. Sorry, you’re in the splash zone. It’s always, you know, like I’ll get sent like Spanish chorizo or something like that from a fan. And I’ll be like, this is awesome. Thank you for giving me this. I’m sorry that I’m going to just, yeah. Try not to say things that, you know, kids. But it’s just, yeah, bad things. So it is, it’s something. It’s very complicated. There’s just a lot going on. Those pickles are pretty good by themselves. They taste like sweet relish. I’m not the biggest sweet pickle person, but it works with everything else. Interesting. Yeah, I, so one caveat with live sandwiches, I don’t typically name them because I’m a writer, but I’m not a like improv person. So I usually spend, that’s the longest part of making a roll of sandwich episode is coming up with the name for the sandwich. Like it literally takes me like hours. Like some people who have like good hearing or just want to bug me by sending me messages about it have pointed out that often you can hear that the name sounds like it’s been like inserted audio wise and it’s because it has, because I’ll literally edit the entire episode except for the name of the sandwich. And then I’ll like go do other stuff for like half a day. And then eventually I’ll be like, oh, okay. This is the name. So we don’t have half a day to sit here like for me to name the sandwich, but I will give it a rating. It’s a tough one. Just like I said, a lot of, a lot of good quality ingredients put together in a way that should never be done. And there’s ketchup, fancy ketchup, but ketchup. And then a canned cream corn. So I think, I mean, I don’t think that if this were an episode of the show, I don’t think I would feed the dice to Earl. I don’t think we’re that low. We are at like a 4.2, I think. Cause like I said, there’s a lot of individually good tasting things in here. The texture is really, don’t, just don’t. The difference between like, your teeth hit one of the things, have to change how you’re biting the sandwich in order to get through. Oh, yeah. Oh, wow. I just got a big bite of that blue cheese and it just tastes like barnyard. Which I mean, that’s… that’s how you know it’s good. Okay. Well, that was an interesting sandwich. If I were to name it, it would have to do, it would be something, something about mold and sweetness and, you know, I can. Sure. Yeah. The moldy monster. Moldy monster. All right. All right. So that is how Roll for Sandwich works. Sometimes it goes much better. Sometimes it goes way worse. So we’re in a pretty good spot.