Food Network Chefs’ Top Sandwich Recipe Videos | Food Network

It’s lunch time! From Ree Drummond’s Pressure Cooker Pulled Pork Sandwich to Ina Garten’s Chicken Caesar Club, these are the top sandwich recipe videos from Food Network chefs.
#SandwichRecipes #FoodNetwork #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:05 – Molly Yeh’s Pastrami Sandwich
5:41 – Guy Fieri’s Pan-Fried Catfish Sandwich
12:35 – Alex Guarnaschelli’s Turkey Sandwich
18:34 – Tyler Florence’s Ultimate Steak Sandwich
24:58 – Geoffrey Zakarian’s Upstate-Style Roast Beef Sandwich
31:39 – Ree Drummond’s Pressure Cooker Pulled Pork Sandwiches
35:10 – Katie Lee Biegel’s Fried Bologna Sandwich
38:55 – Sunny Anderson’s Spicy Chicken Sandwich
45:10 – Ina Garten’s Chicken Caesar Club Sandwich
49:19 – Ina Garten’s Fried Chicken Sandwiches

Get the recipes:
Molly Yeh’s Pastrami Sandwich – https://foodtv.com/3wfhADQ
Guy Fieri’s Pan-Fried Catfish Sandwich – https://foodtv.com/3xffffT
Alex Guarnaschelli’s Turkey Sandwich – https://foodtv.com/34JWgLH
Tyler Florence’s Ultimate Steak Sandwich – https://foodtv.com/3BrmyzQ
Geoffrey Zakarian’s Upstate-Style Roast Beef Sandwich – https://foodtv.com/3aY5dTO
Ree Drummond’s Pressure Cooker Pulled Pork Sandwiches – https://foodtv.com/35Wfkpw
Katie Lee Biegel’s Fried Bologna Sandwich – https://foodtv.com/2TJVAzI
Sunny Anderson’s Spicy Chicken Sandwich – https://foodtv.com/2HSyV1A
Ina Garten’s Chicken Caesar Club Sandwich – https://foodtv.com/43yUrxS
Ina Garten’s Fried Chicken Sandwiches – https://foodtv.com/3jCjWpr

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Food Network Chefs’ Top Sandwich Recipes | Food Network

[Music] I am making my homemade pastrami sandwiches I’ve got my 3B brisket here that has been brining for 3 days it’s ready to go and the brine was actually really easy to make I started with some salt two kinds of sugar for sweetness and a little hint of molasses flavor pickling spice coriander and mustard seeds pink curing salt to preserve and color the meat four cloves of garlic then covered everything with simmering water so that it can dissolve added cold water to cool it off and then it was time for the showpiece my gorgeous fatty brisket I let the brine Infuse into the meat for 3 days and you really can just forget about it I’m patting it dry because I’m going to give it a shell of spices now that’s my favorite part that edge of the pastrami where you can feel the spices between your teeth I’ve got a mortar and pestal here that I’m going to use to crush up some whole peppercorns I’m going to use a 1/4 cup this will give it such a pretty color on the outside in addition to that tasty peppery flavor 1/4 cup of coriander which is going to give that woodsy note this is a lot of spices I know but we’re going to give this guy a thick coat for the winter I’ll crush this up that is the smell of pami and then a couple of tablespoons of smoked paprika so typically pastrami is smoked and then steamed so I’m using this to help mimic some of that smokiness I’ll stir this right in and now I have this gorgeous spice rub and I’m going to cover this in its entirety with this spice rub it’s just like covering something in glitter but the glitter is actually spices and the glue is actually brisket going to flip it over and get it covered on the side this is going to be the most flavorful bite of meat I’ve had all day okay this brisket has got a thick coat of spices I’m going to transfer it to my roasting pan I’ll rinse off my hands I’m going to add about A4 of an inch of water to the bottom of the roasting pan and that’s going to steam the meat to help it stay extra moist I’m going to grab some foil to cover it this will help lacken that steam I’ll roast this at 3 100° for 3 hours I can smell it already my pastrami is almost ready it’s been roasting for about 3 hours now I’m going to do the unthinkable and make some onion rings to go on the sandwich as well they couldn’t be simpler I just dredge and fry some thick slices of onion I start with a little flour then into the eggs and coat in a combo of seasoned classic and panco breadcrumbs these are all breaded I’ve got some oil heating to 350° and I’m going to fry these just a few minutes until they’re golden it smells like a fast food restaurant in here I love it oh this is exactly the color that I’m looking for hello it’s golden and gorgeous I’m going to transfer it to a wire rack so any excess oil can drip off and it’ll stay crispy season with the Pinas salt and now it’s time to check on the pastrami I mean that is a hunky piece of meat I’m going to transfer it to my cutting board and put these sandwiches [Music] together I love that the accessories for a pastrami sandwich are typically kept really simple just good spicy deli mustard and some pickles okay I’m ready to slice I’m going to get some slices across the grain the knife just cuts right through it look at that color I cannot not taste this [Music] immediately am I in New York right now I’m having this out of body experience this is insane I don’t know how this could possibly get any better but I’m going to make it better on a sandwich here I go and I like some nice thick slices look at that steam I wish you could smell this right now to assemble I’ll put out my pieces of rye bread and I’m going to add mustard to each of the [Music] slices I’m getting excited next the [Music] aami I have a really good feeling about this [Music] this is the real deal I’ll get my onion rings on give them a little smash so that they can all just get together I’ll top with some pickles and some cute toothpicks think I’ll slice okay okay okay this is the money shot this is it oh my gosh holy bucket this is what I’m talking about t hi okay it is time to dive into this dinner Splash it’s my catfish sandwich with a Chipotle lime sloth now what’s going to happen is I’m going to get some flour over here on the first one little bit of flour and check it out some chili powder and this is going to be the beginning dredge this is what’s going to stick to the fish little chili powder and and a little black pepper okay this is what’s going to have first contact with the fish secondly little whole grain mustard and the whole grain mustard is going to go with a little beer a little nice uh Rich beer you get that really great mustard flavor you get the richness of the beer you get the tininess of the mustard the sweetness of the beer all these things going on killer watch this little trick right underneath the hand boom yatsi okay there we go little dark beer in there on that and and then to make this whole uh this whole battering process go on little panco breadcrumb here oh good I did have enough okay and these a Japanese breadcrumb really light crunchy holds on to the fish really well doesn’t get soggy doesn’t get matted and Cakey okay some granulated garlic some paprika wow that’s some good looking color on that huh I always keep some fresh ground black pepper off to the side nice helping of that some salt and there we are all three are ready to go look at the color coming out in that that’ll really shine nice okay so we get all this separated the star of the show these beautiful catfish fillets nice and tender but firm not overly fishy in their taste I think they go great in gumbo jumbalaya it’s going to work fantastic in the sandwich on this nice Cuban roll I mean it’s going to be quite the presentation so we get this let me mix this up [Music] okay dredge this through here like that here’s my tray now into the beer so the flour sticks to the fish now we get some of that great beer flavor and that mustard sticking to the flour and then boom into the panco over the top like that and I did not do my wet hand dry hand so as my son Hunter would say I am now going to have a Hulk fingers they’ll start building up that’s all right I’m only doing four FL and what I’m going to do is set them on this rack and let them dry out a little bit what happens that helps the uh the breadcrumbs adhere and you see I’m really packing it on there okay this is going to let the breadcrumbs it here better so when I fry it up it’s going to give this nice crunchy stick to it kind of batter nobody flaking and falling off in this okay some onions red onions some green onions some red bells some nice cabbage and all this is going to go together for this fantastic SLO that’s going to go on top of these catfish fillets that I have dredged in basically everything I have in the fridge and in the pantry all right get all this stuff down there we go now this is going to be the delicious Chipotle lime SLO and this is going to uh marinate in the fridge for a little bit let me get this out oh I got to get a little bit of cilantro down in there as well just get a little piece of this out just a touch now the chipotle pepper of course plays a nice piece in this and you know on gbb that I love my chipotle peppers but especially cuz when I’m thinking about being down in L manania you know my chills spot just kind of goes hand in hand okay some mayo some sour cream and some Chipotle in Adobo oh one of my favorite things ever I’m not kidding you you know what Chipotle uh being a smoked jalapeno pepper they had to have a way to preserve the pepper back in the day so they would smoke it they would dry it out well then they reconstitute it by making this Adoba which is kind of like a spicy vinegar sauce uh made with tomatoes and it’s so Dynamite I mean it just goes hand inand with all kinds of great Mexican or Southwestern food so/ cup of the sour cream in my precise measuring techniques here on gbb okay uh let me get you a little salt actually a little pepper little salt chiple are a little small on this one so I’m just going to kind of use two on this one chop it up want to get as much of that sauce in there as I can okay and as I said that adobo has got the uh tomato sauce and vinegar uh a little bit of salt in there to kind of reconstitute them and preserve them okay so that’s in now here we go microplane take the uh zester get some of the lime zester in there not going down too far just getting the top piece there and then taking it and getting the juice The Juice by itself just doesn’t say lime enough now I’m going to put some lime juice and I’m going to put some white vinegar and why the white vinegar well you know the vinegar kind of gives that real distinctive flavor and says I am SLO and the uh and the the lime juice has kind of the citrusy acidic side to it so couple tablespoons of that and I think this will work out great okay and before I go any far get a little bit of sugar in there too kind of bringing all the all the flavors together okay so mix this up let this kind of uh hang out for a second and then I’ll pour it on top of that SLO mixture and pop that in the fridge cast iron skillets ready to go and uh we’ve only got about a/ qu inch a little bit more of oil in there and these catfish filets are ready to go downtown now these are going to go down I’m only going to put two in at a time even though the cast iron really retains heat well this is great for doing Fried Chicken by the way I don’t want to put uh too much of at one time have them steam each other and lose some of the spreading so in nice and easy look at that about halfway up and another one that’s a Hardy portion of catfish I may say okay so we’ll let that bubble over like that let’s take a minute here and and turn these over and see if they’re ready to go I don’t want to mess with them a lot actually I don’t want to use tongs I want to use some kind of a spatula and see if this is ready to go over I really want to make sure that the that the crust the crunch is really set up on that other side so let me take a look here all right that bad boy is ready to go over for sure there we go and over on this one nice golden Brown look at that little Cuban roll toasted it there with some butter actually grab some of this SLO throw that right on top this this Chipotle lime SLO that I made fantastic grab a look at that thing and what we’re going to look at this I just got to check it out I want to see what it looks like from the side here it’s enough to feed three people just one sandwich take a look at that let me get into a bu of this wow the ultimate turkey sandwich so I’ll start by roasting some of this turkey breast I’m going to preheat my oven to 350 now I like to keep the turkey and the flavors I put on them fairly simple cuz I want it to just be about that Supple fresh roasted turkey meat so some salt on both sides some Cracked Pepper and just a Sprinkle of dried thyme just a little Herby under hint then I’ll turn it on its second side and you can see Justin gave me turkey breasts with the bone still in roasting the turkey on the bone will keep it extra juicy as it Cooks more salt pepper and more dried thme I’ll turn them skin side up and pop them in my oven now these weigh about 2 lbs each I’m going to count about 20 to 20 25 minutes per pound of turkey okay now what are we going to pile on top of that turkey cuz I want to really have a 10 car pile up in this sandwich a little bacon a nice head of crispy lettuce and a little creamy dressing I found the best way to cook bacon crispy is to start with a cold pan on a low heat make a single layer of the bacon strips and a little trick I picked up in France I add a little bit of water to the pan this helps draw out more of the fat during cooking and then you’re pan frying the bacon strips in more of its own fat so they actually get crispier so I have some crispy iceberg lettuce an American classic Bland yes amazing texture cool crispy fantastic also yes and that’s why I love to put it in my sandwiches I take a whole head I like to leave it in big pieces cuz it really soaks up the dressing nicely and I’ll just gather those in a bowl and I’ll pop this back in the fridge so they’re nice and icy cold now what about the dressing that’s going to go on this Iceberg if I’m not going to go with my trusty standby mayonnaise what am I going to make that’s going to stand up and substitute well I have a great underst study 1/4 cup of cream 1/4 cup of white wine vinegar tablespoon of poppy [Music] seeds give it a whisk look at that now before I put this dressing away let’s have a peek at what’s going on with this bacon wow now as this bacon flips on its second side and gets even crispier I’m just going to steal a spoonful of that bacon grease and pop it right into my dressing and I’ll just put this dressing into the refrigerator [Music] now I love the smell of bacon it’s intoxicating I want to stuff this into a sandwich and eat it by itself but since we’ve made all these other things and arranged for this whole meal it’s time to really get everything together so this sandwich can be all that I imagine it to be I’ll just cut the bread and as far as I’m concerned I think it always needs to be toasted I like my sandwiches with toasted bread that extra Brown flavor always adds a lot so now I think that my turkey is ready so as I put this bread in to toast I’ll pull out my turkey breast as you walk you can smell that dried thyme and the way it’s coated that turkey so once it comes out of the oven I want to get this turkey breast right off this hot rack and put it on something cool to let it rest so I’ll let that cool to the side so we have our iceberg lettuce chilling in the refrigerator we have our bacon strips how about about that little fresh element that’s just going to be that little layer right in the sandwich that just adds a bit of tartness maybe a little fru for me that’s a granny smith apple break them apart a little bit of lemon juice just to keep them alive keep a little zip in their step until we’re ready to put this sandwich together now for this particular sandwich I’ve toasted the bread pretty dark that’s because I’ve got a lot of Juicy stuff going on here and I want to keep that bread nice and crispy first step is the turkey just going to cut a few slices can you believe how juicy this turkey is this is what really makes cooking fresh turkey meat at home worth it juicy roasted homemade easy tasty now I just kind of pile just layer this on I want to go next on top of the turkey with those crispy pieces of iceberg lettuce and here’s where you got to start pressing some of that dressing I make sure that I get it soaking into the crevices of this Iceberg then a few strips of that bacon and and a few slices of Apple listen to this sound seriously oh yeah and then cut through all that layer wow the roasted turkey is so juicy it’s so moist it’s warm the bacon comes through and I just got my first hint of those poppy seeds with the white wine vinegar and the cream just kind of ties it all together now my ultimate steak sandwich starts off with thick juicy rib eye all right so we’re going to take the steak all right just like this and we’re going to slice it all right think about like a sushi chef right we’re going to take a very very sharp knife and we’re going to slice the steak almost shashimi Style and you want to cut the slices all right I mean really as thin as you can possibly get it probably you know a quarter inch the idea is to let the steak melt together and those thin slice is definitely going to give you that so we’re going to cut the steak and then we’re going to stack it up almost like shingles and now it’s really important when you cut the steak to make sure you overlap it with just enough steak that when we pound it it’s going to fuse together and it’s going to look like one solid piece so let’s take a look at this now what we’re looking for is you know steak that will cover a beautiful hogy roll like this so what we’re going to do is take the edges of the steak and we’re just going to roll it in on top of each other all right just like this then take the other side and kind of fold in as well then we’re going to pound it one more time and we’re going to have a perfect shape for a steak sandwich all right cool so we can take that same piece of plastic right top of the whole thing we’re going to give it a couple more pounds all right now we’re going to season it right before it goes on the grill at this point we’re going to take a knife cut it just like that take these two pieces of plastic all right we stack them right on top of each other one right on the other all right and we are good to go quick little wash up all right perfect we throw it right in the fridge keep it nice and cold just like this and we have got our steak together for the ultimate steak sandwich one two like that all prepared ready to go good boy scout all right going throw this in just like that so what we’re going to make right now is the bashal which is basically like a milk gravy all right so what we’re going to do is we’re going to take the butter we’re going cut it in half and we’re going to drop it’s like a half a stick in so we’ got about 1/4 cup of butter and we’re going to add this equal parts flour which is about kind of three big tablespoons here one two three just enough you know so it looks like wet sand like we’re going to make this with whole milk let’s start the Melt around a little bit all right then what we’re going to do is we’re going to switch gears from a wooden spoon to a wire whisk and you want to whisk as you put the milk in pretty vigorously then we’re just going to whisk in the whole milk and we’re gonna add about two cups of milk to this the Grier is going to melt perfectly into this now if you want to mix up the cheeses or you can’t find Grier you can use anything use Swiss cheese blue cheese parmesan cheddar a mixture of a few different cheeses if you want to probably a cup and a half or two cups of grated gerer cheese it’s going to melt instantaneously just give that a stir all right the a sauce looks fantastic it’s going to have a beautiful flavor of the beef let’s take a look at our hogies all right they kind of hot see how starting to toast on the inside they look beautiful couple more mans going to be nice and golden brown and right now we are putting a little bit of horseradish into a Grier cheese sauce let me season up a little bit of salt and pepper and then we dumped probably a cup and a half or two cups of grated gerer cheese and again you can add any kind of cheese you want and then to throw it off with a little kick right we add about a tablespoon a prepared horse rat the same stuff that you add for your Bloody Mary so I know you got some in the fridge and I’m just going to give it a little taste that looks beautiful that’s Sensational that just screams out for a steak sandwich right there and what we’re going to do is take the plastic off this how it goes down in Philly right right on The Griddle got two just like that all right a little bit of salt some fresh Cracked Pepper and some olive oil and we’re cooking for probably 5 minutes on one side soz you want a really great crust and then we’re going to flip the whole thing over and they’re going to S nice and juicy because it’s ribey it’s really fantastic what we have here is some arugula dressing some arugula mayonnaise a little bit of mayo all right some fresh arugula and a little bit of lemon juice some extra virgin olive oil some salt and pepper and we’re just going to smear one good layer right on the bottom and then we’re going to hit that flavor home one more time we got some fresh arugula that we’re just going to put onto the bread here again so it’s like it’s green it’s crisp it’s fresh it’s not just steak and cheese it also has a you know a little bit of little bit of character to it little fancy you know and honestly if you don’t have a rugal you just chop up some lettuce and put around the bottom anyway just to get some nice little snap so you also get some temperature difference as well you know cuz the steak is hot the greens are cool it’s going to be really delicious okay so what we’re going to do guys check this out my favorite scene okay we’re going to take the steak flip it over for a second look at that nice and caramelized it’s how it happens in Philly one two three ready to take it off drop it on right that is that beautiful look at that oh man it’s crispy it’s delicious and each steak sandwich is really half of a big thick riye steak look at that and awesome right and sliced so thin it’s so tender and when you bite into it the steak just kind of falls apart in your mouth it’s really good now take a look at this cheese sauce that is phenomenal wow not a dry eye in the house ladies and gentlemen all right Grier cheese sauce fresh arugula then we’re going to take the sandwiches with the hogi on a hinge right going to flip them over just like that right we’re cut them in half we’re going to stack it up on our plate we made a really beautiful fresh coal saw to go with the whole thing take a look at that all right I just like to present the sandwiches just like that and you got to get a little little bit of sauce on your [Music] chin wow flavors are phenomenal a beef on WX so this is my Upstate style roast beef sandwich first things first get the oven on like 450 we’ll work with that later but just want to get that preheated and I am taking you know what this is Jeff come on Chucky huh big CH it’s a sirloin yeah it’s a ey round top round so we need some spices for this and all these are dry spices this is what’s really the key to this it should be dry spices not fresh herbs okay we’re just going to put some meat glue or or Dijon mustard on so so it just adere so just get this room temperature remember so it roasts evenly you know that’s that secret why are you departing from the Zakarian Credo of fresh fresh herbs andang going dry here it’s what they do and it’s so good I like why mess with it with fresh maybe the texture right it gets it you know it’s like a rub you’re not going to taste really the mustard it just really helps uh get everything adhered so we’re doing oregano parsley dried parsley you can put dyed thyme I’m just getting whatever I add in the Box I like use of the uh dried Italian seasoning with like all this all that together it’s a great idea Jeff I know so this some Sage oregano um and you know you can use Mexican oregano I like Mexican oregano do you use that it floral really very floral and then we are going to Salt it like there’s no tomorrow so your seasoning I mean clearly on all sides yes critical critical a good amount of pepper but we’re going to put a ton of pepper in this sauce which is really the best part of this is I think the sauce in that thing right there which I’m going to show you about all right so again this this is a big hunk of meat my oven is on 450 we’re going to start it out high and then we’re going to drop it down for about 20 minutes to 300 and let it get to an internal temperature people ask me how long how many pounds per minute I’m like I don’t go like that it’s just I can’t think like that we’re looking for an internal temp of 110 to 115 bring it out and let it actually get cold and and rest so let’s knock out our head of ourselves Jeff yes let’s put this in here piece of Rosemary I don’t know if Charlie put Rosemary on that Jolly the butcher but I’m doing anyways I like it some wera sauce some soy sauce M so all that’s just going to mix with those meat drippings and Del and some beef juice this is where you know I would say you know forget the like vegetable stock or chicken stock you need beef stock for this one yes all right you ready so I brought this out and I’m resting it until it gets room temperature or cold so this is just it’s chilled but we’re going to slice it in a minute first we have to make the sauce oh it smells so beefy in here right now so if you’re going to the game you can make this put it in your cooler bring it slice it up and make your sandwiches yes we have now some sour cream some cider vinegar a boatload of horseradish really important that it has it has nose feel cuz this is a it’s dense meat and you really want to nose he is that a culinary term no I just made that up it sounds like you just made it up sounds like something I would say and again a good amount of pepper this is really very important that this is spicy and peppery because this is a relatively fat free piece of meat and you need this to sort of oh good I can have double except for the butter give me extra sauce and that all right here’s our just smelling it makes me go crazy all right that’s done but then the beef the wack this is a roll it’s a soft roll right it’s sort of like very airy almost bios like Kaiser like Kaiser Kaiser Sosa roll there’s no Kaiser on my favorite it’s just player the beef on wck and I’m going to make it right now all right a lot of melted butter well the full name for the roll is a KAC roll yes chimac so caraway seeds a good amount of them on top you’re just going to pop this in the oven for five or six minutes just so it just sets right yeah you know what I’m saying and then a lot of salt again but salt that doesn’t huh Co salt or sanding salt right what do they call that sanding salt sure well it’s sanding sugar but let’s we’re Mak put an apple tart sea salt would be good right like yeah but this is really chunky you want this to get in your teeth salt right just just set it right and forget it 5 minutes 5 minutes just set it that’s all you want I trust you are you ready to have a Sandy I’m ready I sat in the right seat today yes you did okay sauce meat bread done classic okay so we need sauce so Jeff I like to put the sauce on the bottom why is that it is controversial but in this application because I know you’re going to put some more of the the stock the the drippings on the top right and here’s what I like to do also some shaved onion but very very wow very finely sh like a Del slicer yeah little more just I know you like onions Katie and I tell you what I’m GNA be tasting this all day long tell starting the day off slice it here so you can see I want that little end piece this is a good time if you have a gas powered Deli slicer at the tailgate to rip it up I got an amu’s B can you see that so you see how nicely it’s cooked all the way through mhm that’s when you rest it when you make sure that you start at room temperature and you need a really sharp knife so I’m put a little I have this this is the secret sauce that came off the pan and we just strained it and put it in here in in the it’s just it’s everything that with the mustard the oregano Sage drop it in here just a quick quick dip right it’s a little dip in the swimming pool a quick dip you know no shampoo we’re not shampooing our hair today wow okay Katie oh yeah I’m double sauce application top bottom whoa this is going to FL my sinuses Breaking All the Rules today this guy Katie you changed your whole body L she hunched down she hun she did she did the bite she got the she wore the sandwich sweater so she get my God that’s really the first thing I had when I got the Buffalo even before I got to the Future in-law’s house that’s unbelievable okay first of all the bun is so soft and having that salt and the caraway seeds I got it all over me right all over it’s okay at said didn’t getting on me but but it’s still still early and then the beef is so tender and dipping it in that sauce just gives you this burst of flavor I’m putting a fast spin on a cowboy favorite with pressure cooker pulled pork sandwiches I’m going to Brown the pork first I’m starting with just half a batch and I’m going to add some seasoning while it Sears a tablespoon of salt about half a teaspoon of black pepper and then a teaspoon of chili powder and a half a teaspoon each of garlic powder and onion powder when I brown the second batch of the pork I’ll add seasoning then too okay the second batch of pork is brown so I’m going to put the first batch in this is a big bunch of pork shoulder and it’s going to make a lot of cold pork now I’m also going to add an onion that I peeled and cut into quarters and then I’ve got five cloves of peeled garlic and I’ll just stir it all together now the bottom of the insert of this pressure cooker is just completely coated in Little Brown bits and flavors so I’m going to help that along by adding 3 cups of chicken stock okay now I don’t need to do another thing to this right now except just put on the lid set it to cook for 40 minutes on ceiling a good classic pulled pork sandwich is pretty hard to improve upon but I’m going to try by making a jar of pickled jalapenos and onions these pickles add a really nice crunch a little bit of tartness amid all of that sweet barbecue sauce I’m going to make the pickling liquid I started with a cup of apple cider vinegar and a cup of water and for a little sweetness I’ll add a teaspoon of sugar and a teaspoon of salt I’m going to turn this on high and Heat this up pretty quickly okay while the pickling liquid heats up I’m going to put the jalapenos and the onions into a big mason jar I just sliced fresh jalapenos I didn’t get rid of the seeds at all I want these pickled onions and jalapenos to be really spicy okay this is just right very very hot so I’m going to carefully pour this into the jar over the onions and jalapenos try not to drip too much on the counter the perfect amount I’m going to put the lid on kind of loose since it’s still really hot now I’m going to let this come to room temperature and then I’ll chill it for an hour and the pickles will be ready the pressure cooker finished doing its thing and I released the pressure manually and then got the pork out of the machine and I’m just shredding it I’m trying to get all the big chunks broken up that looks fantastic now I’m going to toss in some bottled barbecue sauce probably about a cup and a half I’ll just pour it over I’m going to take extra sauce that is looking so good let me tell you how these delicious sandwiches are going to come together a bun juicy pork pickled jalapenos and onions lit on [Music] lunch I’m ready for a win over here okay I’m representing the South with a West Virginia classic a fried baloney sandwich sandwi it’s a good sandwich so I’m starting off with my baloney here you can look for the nitrate free baloney I like nitrates I’m using a pork baloney I like the flavor that’s in it um my grandpa was the king of baloney sandwiches he made them so good now he always cut a little X in the center you know cutting slits in the in the baloney it helps it not curl up so you get all those CER X nice crispy edges and I’m just going to put a little butter on it oh we need butter man these days butter and then I’m going to just throw my baloney right on there Jee I got to tell you every time Katie dips into Grandpa’s repertoire does well she does well she comes through with fire so I know you started strong but she might be the finisher the strongest finisher in the game if I get beaten by uh you know someone who did their shopping at a at a gas station all right guys so there’s a lot of debate some people like to do yellow mustard on their baloney other people like mayonnaise so I’m doing both on this sandwich that’s radical y one side of the baloney sandwich is going to have the Mayo the other side is going to have yellow mustard and in my opinion it needs to be yellow mustard none of this fancy Dijon stuff going on I just want the old school I want that vinegary acidy taste a gas station must okay from the pack from the is it from oh my God yes and I’m just going to throw some on the top oh my there yeah I think I invented this move yeah Prett sure season how is Katie not fatter genetics genetics all right I’m going to just mush this all up here got a Sandwich King uh is SKS implemented here in your sandwich construction I’m just saying je invented sandwiches too oh all right so here we go this is crazy you know it was so crazy if I made this if I made this the hood would not let me come back to the hood why because this is legit real this is cooking for real right here on the kitchen y’all now I’m going to take some barbecue potato chips to give us a little texture like so a lot you know when you have the barbecue potato chips on the side and you take a bite and you take a bite now I’m going to add some shredded iceberg lettuce give it a little bit more crunch she’s throwing you into the bus here here and now for the key ingredient have you guys ever heard of chow chow I have yes yeah all right so chow chow there’s a northern version and a southern version Northern version has more veggies in it Southern version is mostly cabbage and some peppers there’s sweet or there’s hot I’m using the sweet it’s like a relish so there’s a good amount of acid in here that’s going to go great with that fat of the baloney and we always had a jar chow chow sometimes my Grandma will make it homemade you can buy it in the store you can buy it online but this is great like on a piece of grilled fish on a piece of grilled chicken on your roast beef like Jeff had it’s kind of like a southern leave leave leave my beef out of it oh my God I don’t know this is my spicy chicken sandwich w W thank you thank you I’ve already dropped some going show you how to do it so jez I want you to make what is the marinade and will also become part of the dredge at the end okay so that’s buttermilk some hot sauce and you know my favorite ingredient hot Hungarian paprika whisk it all together yes ma’am I’ve got my chicken breast here now first secret here is there’s so many nooks and crannies and cagles in that chicken breast and I would argue it’s the biggest chicken breast I’ve ever seen at a fast food location so the way we create that love it’s a real breast whole breast it’s a whole breast gz it’s crazy you take some kitchen shears you take your chicken breast and just kind of give it some personality now I’ve never heard of that technique c in there because we want some of that breading and the batter to get in there and create some nice cagles I like to call them so just create moments that can happen that are going to give you some cagles now don’t go too far and you don’t have to go all the way through so look you see what I’ve done here just about six or seven Cuts you know maybe around it create those little nooks and crannies scienic right into our batter or our marinade it’s going to be coming batter in a minute now you refrigerate this overnight or leave it on your countertop for 2 hours okay if you do refrigerate this make sure before you go to fry it that you put it on the countertop for 2 hours so it gets room temp okay all right and I bet the cutting of it too helps it cook more evenly cuz that one end is so do plump and then you have the taper done so it kind of exctly it allows some of that oil to get in there and bring it to the right temperature that’s right Jeff you know what’s up I know science these are the marinated chicken breasts taking them out of the marinade that’s just remember buttermilk hot sauce and the hot Hungarian paprika and a lot of people have been to the fast food place this looks really familiar cuz when you bite into their Fried Chicken there’s that pink layer of seasoned love all right so look what’s happening here this is going into a bowl of flour and then added to that we’re going to do some baking powder some corn starch okay and a little bit of water only if needed so start you know giving this a nice little whisk and if it’s a pancake consistency leave it if you need a little bit more water to loosen it then you’re going to add that in and I would say we probably need a little bit more water it all depends how much of your marinade is left over and just patting these dry okay getting as much off as we can and then a little bit more water just a little bit more it’s all about the pickle in my opinion the pickle the pickle with the fried and the bun and I would argue that this pickle at this establishment oh look at that so the pickle at this establishment is just not even a typical pickle it’s a little bit thicker and has a little bit more chew to it so it’s your atypical pickle it’s the atypical pickle all right so I’m just going to get a nice internal on this 160 you see that right there 59 it’s good to take it out right now because that carryover temperature and cooking is going to get it to that 6165 now I like to kind of keep this on crumpled up paper instead of flat yeah jezy hit it with a little bit of salt right as it comes out right there and then I’m just going to show you how to dredge and get these in all right so chicken breasts dried off they’re wet so I’m going to go into some flour this is like lunacy right in a good way this is creating the kles you need the crunchy you need the kagle crunch you need all that this close as jeffre ever get into a fast food restaurant right into I saw him at one in the Drive-Thru last night in Jersey wear he does it in secret yeah into our batter just like that youy just like that back into the flour oh you doing a crusty flour these are the tricks these are the tricks the restaurants the fast food places are doing but it’s nice to see I mean if you’re going to have food make it good food right the oil that’s peanut oil you can also do a vegetable oil if you like and that’ll work so I’ll put one together for you it’s not going it’s not going to be too bad you do want it kind of like right when you got it you know what I’m saying so we’ve got the buns they are buttered about buttered and toast the Mayo so the Mayo is very simple it’s just some mayonnaise and a little bit of that sauce from the Chipotle and aobo in that little tiny can you only need to scoop out like a little bit like a teaspoon for half a cup of mayo you don’t want to blow your lid off so I love mayonnaise I mean to me it’s like a mayonnaise on a fried chicken sandwich it’s it’s really the only thing there certain things I’ll eat mayonnaise on one’s like a club sandwich like crispy bacon and iceberger and other’s a fried chicken sandwich otherwise I need to have like flavoring in it all right now I always ask for extra pickles so I’m going to give you yes so I’ll give you four one per quadrant you know the other good thing about when you are at the fast food and you ask for extra pickles then they make it fresh yes they do not sit there line that’s a trick look at that right on top look at that little bit more me that’s for like two people no no that’s one person I we didn’t even drive away we sat in the parking lot and ate that sandwich so both times like we are not taking that baby home Jeffrey have we met now then yes you got to just like the place you got to get it into a pouch then I’m going to close it up and give it to you I’m feeling it and that kind of steams up the bun and everything steams up the bun keeps everything nice and give me a napkin I’m going to need it this you got to put your hair back yeah here can I help you with this one yeah you can help me with that one get that out and there you have it it’s my spicy chicken sandwich y’all forget wayo I mean look at that of thick end of the taper then you got the thick and the tapered crunchy goodness funny is it close it’s better what it’s so crunchy and juicy on the inside it’s perfectly cooked and the pickles and I’m telling you that soft buttered Toasted Bun it’s toasted to Perfection this is a real thing of beauty here I don’t think there’s a restaurant in America that doesn’t have a chicken Caesar salad on the menu i’ like to take something really traditional and do it with a Twist and I thought wouldn’t it be fun to take the croutons and put it on the outside so I’m going to make a chicken Caesar salad sandwich so I’m going to start with chibata and I’m going to put it on a sheet tray and bake it at 350 for about 5 to 7 minutes until it’s just a little toasted next thing is The Panetta so I’m going to take eight slices of Panetta and just put them out in a single layer on sheet [Music] tray and I’m going to bake it along with the chibata until it’s nice and crisp like bacon okay last two pieces and into the oven 350° this one for 5 to 7 minutes this one for [Music] 15 I cooked some chicken for the sandwich actually I find this is such a great way to do it is on the bone with the skin on olive oil salt and pepper 350° 35 minutes it’s really moist perfect so the best part of this sandwich is the garlicky Caesar dressing that I’m going to make for it first I’m going to start with garlic right into the food processor okay next 2 tablespoons of chopped parsley okay that’s about two tablespoons right in the food processor next thing is anchovy paste critical for Caesar dressing one and 1 12 teaspoons anchovy paste gives this really great flavor one teaspoon of mustard just process that until the garlic and the parsley are [Music] minced great okay now some lemon juice about 1 and 1/2 tablespoons okay half a cup of mayonnaise okay just make a nice smooth sauuce and that’s season dressing so first I’m going to slather this sandwich and the toasted bread really is going to absorb all this great sauce okay time to layer the sandwich first I’m going to start with a layer of baby rugal if you can find it it’s nice and peppery it’s great with this okay the next thing is sundried tomatoes this going to make about five or six sandwiches next thing is parmesan cheese I think it’s so much nicer if you have like a whole slice of it right on top next is the cooked Panetta right down the middle so the next thing is the chicken so I’m just going to take the skin off and then I’m just going to slice it and put it right on the sandwich okay right onto the sandwich right right down the middle okay little salt and pepper right on top of the chicken some pepper last thing is some arugula right on top put the top on and just slice it in sandwi muches it’s going to be really good I don’t know if we’ll get any work done it’ll be delicious we’re all going to need a nap instead of getting any work [Music] done we can get this one on perfect so the thing that’s so amazing about these is the layers of flavors and textures the chicken has a double crust so it’s really crispy and the salt sauce is made with buttermilk and mayonnaise so it’s kind of Tangy and fresh herbs so it’s really fresh it’s so good and then there are pickles involved so I’m going to make the sauce first so I’ve got a cup of mayonnaise 2 tspoons of Buttermilk I want to be sure to shake it first which I did just whisk it in teaspoon of white wi vinegar just to give a little Tang I’m going to whisk that together and then put in lots of fresh herbs okay first the scallions I need 2 tablespoons of sliced or chopped scallion the White and the green Parts I think a lot of people use a knife by just doing it up and down but it’s really good to use the blade and have it sort of rock back and forth and then you get the best use of it and the scallions cut really cleanly okay so 2 tablespoons that’s about 2 tblspoon 1 tbsp of minced chives got lots of onion flavor I love chives okay it’s about 1 tablespoon 1 tbspoon of minced parsley this recipe actually originally came from Shake Shack which is Danny Meyers fast casual hamburger restaurant and what’s interesting is I was thinking about making fried chicken with a double coating but I’d never actually gotten around to doing it and that’s exactly what they do with the Shake Shack chicken so I thought I think I’ll try that and it was amazing so one tblspoon of parsley just stir it in okay A little bit of thyme all kinds of herbs in this I’m just going to strip it right in just a little bit give it another layer of flavor half teaspoon of salt4 teaspoon of pepper and that’s it so that’s the herb mayonnaise now I’m going to show you the chicken which I’m keeping warm in the oven wait till you see this now how good does that look wow chicken inside is really tender and crispy outside I’m going to tell you how I made it this is the best there are four tricks to the Fri chicken first a great marinade with 2 cups of Buttermilk the acidity tender the chicken one sliced shallot two smashed garlic cloves one2 jalapena pepper 2 taspo of salt and 1 teaspoon of pepper all stirred together I put the chicken in the marinade and coated it it’s six have chicken breasts flatten to half an inch which tenderizes them and ensures that they cook evenly then I put them in the fridge for 8 hours for the marinade to get into the meat and to flavor it next I made a flavorful coating mix I added 4 tspoons of baking powder to 3 and 1/2 cups of allpurpose flour along with 2 and 1/2 tpoon of smoked paprika a teaspoon each of cayenne pepper and celery salt tablespoon of kosher salt 1 and 1/2 teaspoons of black pepper and whisk them all together then the third trick is that I double dip the chicken I removed each piece of chicken from the marinade dipped it in the flour back into the marinade and then back into the flour and I promise this makes all the difference in the world then the fourth and final trick is how I cook it I fried the chicken three pieces at a time you don’t want to overcrowd them in 2 in of oil heated to 350° I cooked them for 5 minutes flipping them halfway through then when they were deliciously crispy I put them on a WP back over a sheet pan and kept them warm in a 250° oven while I fried the second batch I did exactly the same with the last three pieces I took the fried chicken out of the oil put it on the rack sprinkled on some salt and kept all the chicken warm in the oven those tricks really make a difference okay now I’m going to put the sandwich together which in the business is known as flavor build as as in where you put everything in the sandwich makes a difference in how it tastes bet you didn’t know that so first I’m going to take the hamburger bun I’m using potato buns which I think have great flavor I toasted them a little 300° for about 10 minutes put sauce on the bottom next I’m going to put a piece of lettuce I’m using Boston lettuce cuz it’s really tender and delicious piece of lettuce and then pickles these are really good pickles like four pieces of pickle so it turns out where you put the pickle in the sandwich makes a difference in how it tastes I don’t know why the order makes a difference in how it tastes but it just does okay next is the chicken look how good this is right on top just barely fits and then more sauce on the bun and put that on top and that’s a Shake Shack chicken sandwich and that one’s got my name on it okay that’s one I’m going to make five more well you can see why these are Jeffrey’s favorite chicken sandwich mine too and if you make them they’re going to be your favorite chicken sandwich