3 Famous American Sandwiches That Make Anyone Drool
Vložit
- čas přidán 4. 06. 2024
- American’s love their sandwiches, maybe even more than Aussies, so this week I’m showing you how to make 3 of their best recipes in your home kitchen. Ditch Subway and make a Reuben, a Philly Cheesesteak or a Po’ Boy instead. Enjoy!
MY COOKBOOK - cookdinehost.com//products/an...
You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPES:
Reuben: www.andy-cooks.com/blogs/reci...
Philly Cheesesteak: www.andy-cooks.com/blogs/reci...
PO’ Boy: www.andy-cooks.com/blogs/reci...
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Old Bay seasoning is from Maryland (see the bridge collapse for pictures). Its major flavor difference is that it has celery salt. Cajun spice is paprika, cayenne, onion powder, garlic powder, thyme, oregano, black pepper, and salt; equal volumes of each but double the salt and paprika. This is the recipe from Food Network for Emeril's essence. Saying "BAM!" every time you use it is optional.
Was gonna say. Cajun is a different flavor profile to Old Bay. And Maryland is nowhere close to the Gulf Coast and Cajun/Creole Country.
I think also Old Bay is super distinctive in American seasonings because it has cardamom the mix which is not commonly used in American cooking otherwise.
My heart skipped a beat when he said Old Bay was from the same region as the po boy. Here in New Orleans, we usually use Tony Chachere’s creole seasoning.
Another thing - po boy bread isn’t usually too crunchy on the outside. A true po boy is made with Leidenheimer bread, which is a thicker baguette that almost has a flaky outside.
Love the video, though!
I'm from Frederick MD and I wouldn't put Old Bay on any of these sandwiches. Don't get me wrong, I love O.B.
Spurgt
On the cheesesteak-- in addition to slicing thinner, it's always chopped up on the flat top so the pieces of beef individually are very small, and also you steam the bread on top of the meat before you pull it off!
Yep, that's the main thing with it, and the onions and beef tend to be mixed together before the cheese is added. Most places with a philly also use a seasoning mix that's a salt, pepper, and garlic powder
I've come to prefer the more standardized cheesesteaks rather than the basic philly though, adding bell pepper, mushrooms, and either jalapeno or banana peppers (or both), with the lettuce, tomato, and mayo added...with the mayo on before the bun steams. Yes, it's basically what most of the mall cheesesteak places had and have, but I like the extra parts of it
I"m nearly age 70, remember the old days when the meat was not chopped up, but that change took over most of the shops pretty quickly all over the Del Val area. Hmmm, I might just get one for dinner tonight!
Not always, there are a few spots that don't chop it, but if you don't have a slicer, chopped is the way to go.
@@AzraelThanatos they aren't called a "philly" in Philly, though. They are just cheese steaks. 😏😉
@blairhoughton7918 Cheese steaks are not ALWAYS chopped up, but they are USUALLY chopped up. I generally prefer them chopped too. Andy's cheese steak is actually true/authentic to Pat's King of steaks - they do strips of meat like this. So does Steve's Prince of Steaks (my personal favorite cheese steak).
Po boys are often also served with a remoulade sauce instead of mayo and it really adds a pop.
and you hollow out the roll. i will say that Kewpie mayo mixed w/ chili crunch is the scheeet
It's usually just mayo or mayo and Louisiana hot sauce.
I came here to say that
Lobster 🦞 Roll 😋
Serious Eats, for all their too-fancy flaws, has a decent recipe for remoulade for a Shrimp Po' Boy.
I used to live above Jim's Steaks in South Philly, a place many locals swear by as the best steak joint in the city. The meat they use comes in big frozen blocks that they thaw out on the griddle while frying it, so these places do not do their own meat slicing. An amusing tidbit is that the local bakery that makes the bread for steaks would just dump big bags of rolls in clear plastic bags on the sidewalk in front of each restaurant at 5 AM, relying on the fact that that's too early for mischief-makers to cause any trouble. Which was not always the case: one time I was walking home early in the morning to find that somebody had opened up one of these bags and tucked a roll under the windshield wiper of every car parked on South Street.
Jim’s is so, so good at 1:00 in the morning. I never tried the South Street Taco, but I could see that being great drunk food.
I don't think that Jim's is the best but they certainly don't get enough respect, and you're right, I don't know of ANY steak shop that's not buying frozen pre-shaved beef (who has time for that work?). As for the rolls, we gave our delivery guy a key so that he can drop them inside.
I thought the bit about the delivery guy(s) dropping off the bread on the sidewalk was gonna end with "yeah one time I saw a guy straight up stealing the bread" but putting the rolls under the wipers was so much better. Guy was in it for the chaos, not for profit
The bread makes the sandwich. Without it being from Philly, it just ain't the same. And Jim's is definitely good.
I have personally eaten all of the well known steaks in Philly many times as I am from Jersey. Jim's on South Street is the truth. I also like Ishkabibbles which is on South Street also. Let the tourists have Pat's and Geno's so they don't ruin Jim's.
Aussie here, I made cheese steaks last night for my fiance and a mate. I did the 'texas trinity' jalapeno, onion and garlic. Sliced rump steak and motz with baguette chunks. Cooked in the pan, portioned in the pan, added cheese, picked it up with the bread and may have added some cumin, oregano, salt worked out very well. Pro tip, wrap in foil for about 2 minutes to steam and soften
EDIT: Made the rueben heaps of times, corned beef is so fun with choosing aromatics, juniper, bay, clove, orange, dill. Also I love using kimchi.. Fuck yeah
Damn that sound good!
Texan here, sounds really good. If you can get them in Oz, trying hatch chiles is totally worth it, bit milder than jalapenos, so works well for people allergic to spice.
Worshishire is needed, add to hot pan with meat after meat is cooked.
We don't use cumin or oregano either.
@ericpettyfishing well aware. However cumin, oregano, garlic and salt add a depth of flavour to an otherise 1 sided dish. The cheese and beef are the main flavours here, so why not pretty them up.
Used to be a full time sandwich maker at an italian american deli and I just gotta say I appreciate that you mentioned wrapping sandwiches in paper. It's more important to the structural integrity than someone might think! Especially if you let the sub STAY wrapped for like 10 minutes or whatever. Gives the bread a chance to kinda rest in the proper shape it needs to be.
Also the way you slice the bread with your hand right there on the other side is what I used to do until my boss (when I was new) freaked out and worried I'd slice my palm open. Maybe if one is experienced they wouldn't have to worry too much lol
Being a person from Philly, who had a cheesesteak yesterday now watching you cook it is crazy how far this sandwich has travelled. Also need to check out Roast pork and brocolli rabe from a place called Dinic's if ever in the Philly area. Another true classic
Dinic's? They're great but Tommy opened in 1980, 50 years after John's Roast Pork.
@@jimbrennan1181 I completely spaced on John's you're 100% correct. If you're in Philly, the other day I just had Gaul & Co in Port Richmond where they do a Kielbasa Cheesesteak that is unreal too. Too many good sandwiches in this city
Ahhh, yes, that's the Witorwitowski or something like that. I've never had one but now that you've reminded me I'll put it on my list. I was going to head over to Czerw's anyway to pick up some kielbasa and they can't be far. @@bozinator2687
Here to second John's Roast Pork. In my opinion, it is much better than a cheesesteak, especially if you are able to use sharp provolone.
Philly and Po' Boy looked fantastic.
But that Reuben...if someone handed that to me here in a deli in the US, I would nominate them for the Nobel Peace Prize. Magnificent.
This 👆but not Nobel, the James Beard Award.
I make sauerkraut a couple times a year. When I have a new batch I always get the stuff to make a good Rueben. It can't be beat!!
Instead of toasting bread on a grill, fry the outside in a little butter, like you would a grilled cheese. That buttery bread will be the best part.
Reuben is one of my favorite sandwiches too. theres a new place im going to now that bakes its own rye bread for sandwiches.
Heartbreaking - my favorite food youtuber just implied Old Bay is from Louisiana and not Maryland.
Great video as always Andy!
Even our Andy has a miss now and then!! Someone should send him some Tony Chachere's!
Don’t hold it against Andy! I see plenty of places in the US using old bay seasoning as a main ingredient in their supposedly Louisiana style dishes.
I used to work up the road from the McCormick factory where they make Old Bay, man the smell was heavenly
Also, crawfish po’boys are more popular than shrimp or prawn in Louisiana!
I thought it was too for longest time until recently when comedian Stavros Halkias mentioned it was a Maryland thing
"it's hard to soar like an eagle when you're surrounded by seagulls"
truer words have never been spoken, bravo andy
feel like that line was clearly made in jest and was more of a mockery of cliche platitudes likes that lol
@@Sazed0 Considering "babe" says "You *ARE* the seagulls"
"Mine, Mine, Mine, mine mine, mine, Mine!" - The seagulls from Finding Nemo
eagles and seagulls can both fly. it makes no sense.
As they say, birds of a feather, flock together,
In New Orleans, the bread that's widely used for po' boys is Leidenheimer's French bread. It's actually considerably LESS crusty that a regular French baguette. They ONLY supply to restaurants though.
Personally, I prefer Gendusa French bread for po'boys, but Liedheimer's is good, too.
The important detail is the bread isn't as dense as what Andy has. The trouble he was having closing it isn't as much of an issue when the bread gives more.
I can get Leidenheimer’s at Rouse’s, Winn-Dixie or even Wally World. He didn’t do bad for an Aussie.
Mitch really watching Mario Kart gameplay while filming. Truely comitted to his craft.
You fell for it
Well done on the cheesesteak!! And you’re right, they usually use a deli slicer to slice the partly frozen meat. Most places, the meat goes on the grill frozen.
some places use a meat chipper/flaker instead of a slicer
This is correct, almost all purveyors (I don't know of one that doesn't) buy their steak already shaved. Additionally the onions are diced, not sliced, and chopped don even more on the grill.
I got a deli meat slicer for my birthday and use it all the time. Great to slice up partially frozen steaks for stir fry etc.
@@jimbrennan1181nope. only shitty D'Allessadro's uses Sysco prechopped. ALL good places do it in house.
Old Bay is not the move. Tony Chachere's is a much more authentic Cajun seasoning.
Agreed!!
For anyone reading this, Old Bay is the move for non-Louisiana food, throw it on some fries, chicken, crab boil, whatever
Yes, it's a Maryland thing.
Correct. My wife is from Maryland. Old Bay has some pretty specific uses
Highly recommend wrapping the philly cheese in foil and letting it steam for a few minutes. Let's the meat juices, cheese and bread come together
Put the onions and meat down at the same time, get a crust on them, then mince them together. Put the cheese on (add cheese sauce too) and put the split roll on top to steam until done.
Have binge watched your videos lately. Thank you for sharing your side of the culinary world with us.
Grew up with both parents cooking/baking/teaching us as we would go into the kitchen. My Brother in law really instilled me the joy of cooking as he comes from a "properly" trained kitchen home life.
Your conversational pacing and teaching reminds me of all the above.
Cheers from SC!
Thank you!!!! No peppers. You did Philly proud!!!
Philly suburb native here, growing up I always got my cheesesteaks with fried onions and white American cheese. Fully aware the rest of the world will have a hard time calling that actual cheese but it’s a good middle between provolone and Wiz. Nice and melty but not too runny and didn’t seize up like provolone.
Philly native here, and I agree, American seems to be the cheese of choice with wiz being second and Provolone third. That's not my opinion, just what I've seen over 50 years although wiz was more popular in the 70's and very early 80's. Also, the onions are diced, not sliced, and broken down (chopped) even more as they're pulled to be used ~ they usually just sit to the side in a big pile until needed.
@@jimbrennan1181 it’s interesting to me that nobody outside of the area ever uses or has white American. 🤷🏻♂️
@@mrburns385California. We have it. We use it. My favorite is a 50/50 of WA and Prov
I think the problem is that ‘white American’ varies greatly by brand and area. For those who don’t know white American … it is nothing like Kraft. Probably closer to white cheddar, but much saltier. And whiz… generally is what you’d call a ‘queso’, I’ve never seen it actually come out of a jar.
@@juanune2 whiz... =queso? How so? One is essentially cheese flavored whipped spread and the other is typically a sauce. I've never *_seen_* it come out of the jar either. I tend to just leave it there in the store. Lol
Po-boys are also available with gator, squirrel, and ostrich. Those were available in New Orleans, on Decatur in the French Quarter.(they were available back before Katrina)
Great choices! If you want to up your po' boy game, use remoulade instead of mayonnaise which boosts the flavor even more.
Nice! Those are all 3 yummy! I'm with you, of the 3, the Reuben is my fav, too!😋
As someone who grew up in the Maryland the decision to use Old Bay was brilliant and really shows how this channel is elevated and unique. Maryland does not claim the po'boy, but Old Bay is the superior spice mix.
I couldn't agree more
Bell peppers taste good on Philly’s too but that’s just me 😊
Never had a prawn/shrimp sandwich before but I’ll have to give it a try 😊
The Reuben looks delicious ☘️ Wish I could do the sauerkraut though but I never thought to squeeze out the water 🤦🏼♀️😁
Thank you for sharing your recipes and skills
and mushrooms.
You don’t put bell peppers on a cheesesteak
Ok that’s fine if you don’t put bell peppers on yours. No judgement here. To each their own 😊
You can also rinse the sauerkraut and it takes a little bit more of the brined taste out of it. Then remove them liquid further. They are sooo good!
Thanks for watching and I hope you give the Po Boy a try soon!
American here, personal favorite type of po’boy is fried alligator but you don’t really get that outside of the south. Fried oyster po’boy is also fantastic
We can get Crocodile meat here, so I'd assume it's pretty similar. Not easy or cheap to get hold of though, which kind of disrespects the whole po' boy tradition. Seafood, particularly crustaceans (including lobsters) were traditionally poor people's food in the US. How the worm turns.
I love Reubens, and I really love French Dips. I had a ahrimp po'boy in New Orleans and it's a fond food memory.
These all look amazing. Cheese steak is top tier for me. I love a good turkey bacon club, an easy go to for me. Also, when I want to clog my arteries, a meatball sub is a must.
The Reuben is in fact my all time favorite sandwich and you made it beautifully. My next favorite is the BLT (Bacon Lettuce & Tomato) sandwich. In California, there is a delicious variation called a BLAT that adds slices of Avocado. Very important unlisted component of a great BLT is the mayonnaise. A nice garlic aioli can also substitute to class it up. I highly recommend using the bacon drippings to make your own mayo. It’s a glorious sandwich. Cheers and thanks.
Could definitely eat them, not all at once, but one at the time with and hour break in between 😅
From Florida and all 3 are killer. Just dont forget about the Cuban sandwich in South Florida. Unreal.
I'd have to go with the Banh Mi as my favorite hands down, all day, every day and twice on Sundays. With soy hot chilli and grilled ofcourse.
Hard to beat a Sunday Banh Mi
Nice looking reuben-the king of sandwiches.
Home made kraut is really easy to put together and it’s far nicer than what can get in scanning jar.
@markswayne6326
I make homemade sauerkraut 3 or 4 times a year. I like to eat a little every day. Can't beat it on a hot dog with mustard, but its proper place is on a rueben! They truly are the king is sandwiches! Whenever I have a new batch I go get the fixins' for a reuben. There is a family owned restaurant in my city that bakes their own rye and pumpernickel bread. I can taste it now...
@@bunkyman8097 What state is that bakery in? I made my own rye last time and it was really good. But I am not a baker. I'd splurge for a seriously good rye.
@packrat9433
Its in Ft Wayne In. I get it from a family owned restaurant named Hall's. They have a lot of restaurants around town and had a commissary that did their breads and stuff. Really good.
seeing the Mario Kart Wii add in made me happier than I expected
sameeee, the memories!!
Philly native here. Born and raised and still here. If you come visit don’t go to pats. They may be original but they’re a tourist trap. Angelos in south Philly, Cafe Carmela in the northeast are your best bets. And any respectable corner pizza shop makes a slammin cheesesteak. Andy did it justice here. Whiz wit (whiz cheese with onions) is the only way to eat it.
All three are amazing. Slight variations on each them are also incredible! Great video
Yes Chef! Andy legend! as are all of your team. They all looked amazingly delicious! Peace and ❤
Love them all, Andy, but as a New Yorker the Rueben is my fave of the three. If you haven't already, you gotta try the Italian roast pork with Provolone and Broccoli Rabe, also from Philly.. That's tied with the Rueben and a classic Italian combo in my book, it's amazing!
Love your channel! Thanks for ALWAYS sharing your recipes and making them so east to find!
how about the boxing day roast chicken sandwich?
buttered white bread, cold leftover roast chicken meat, salt, pepper, and a light smear of colmans hot english mustard. yum😋
Yup on the Coleman’s. It enhances a lot of my sandwiches.
YES!!! giving love to my all time favorite, PO BOYS!!! All the best po boys are made with your mates at the lake with the fish you just caught. You sir have done these American classics wonderfully.
They are all my favourite, yum
THANK YOU, YOU SAINT, for putting provolone on your cheesesteak. Yes, we eat peppers on cheesesteaks in Philly, some people get them with mushrooms, my parents get mayo (which is nasty, don't do that), but fried onions is the standard. Your onions looked a bit undercooked, but I sometimes get raw, so that's totally cool, too. Most cheesesteaks are made with Minute Steak, which is a terrible cut of meat cut ridiculously thin so you don't notice the gristle. It's not a specialty product by any means, but I've never seen it in stores; you picked a much better replacement than most people. Don't got to Pat's, or Gino's. Just ask someone one the street where to get a cheesesteak, they sell them at every pizza place (which is also where you get hoagies) and it's only a couple blocks to something much better. And yes, there are such things as a pizza steak and a cheesesteak hoagie. How could there not be?
Edit: I forgot. Cheesesteaks are always cut in half. Usually right through the deli paper and then rolled in sandwich paper. Why did you think they weren't?
Are Pat's and Gino's no good?
@@Kraaavity people visit for the clout, not the steaks. There are many options that are better, John's Roast Pork, Angelo's Pizza, etc. Even a random neighborhood joint. Often the best steaks in Philly are the places that also cook other amazing foods, tomato pies, pizza, etc.
love your cookery brother
It’s great to see the Ruben invented here in Omaha, Nebraska. Make its way to Australia and the favorite of one of the best chefs out there.
All of them look amazing! But… that Ruben! Oh my goodness! Perfectly done!
For that gooey cheese texture on the cheese steak I like to add white American to the provolone, American for texture, provolone for flavor
My favourite sandwich is what I call "My Perfect Post Christmas Sandwich". It starts with a toasted Turkish roll, buttered and then Danish feta smeared over the bottom half of the roll. On both the feta and the top half you spread hot sauce, you can use any you like but my favourite is Culleys Tropical Caribbean. Next you had pan fried leftover Christmas ham, pan fried pineapple ring, I cut mine in half to fit on the roll better. Then you top it with a runny yolk fried egg with cracked black pepper. Add the top of the roll, cut in half. I find a slight diagonal makes it easier to take the first bite. Oh and I'm in Australia and get the hot sauce from a shop called USA Foods.
please make a classic brownie/cookie recipe
Yum 🤤
*Outstanding cooking demonstration and Recipes- quality watching and worth watching 👏🏻👏🏻👏🏻🔥🔥*
New Orleans native so love the poor boy!! Friends with Martin bros family glad to hear you mention them
Another really amazing American sandwich is the Kentucky Hot Brown. Open faced turkey bacon cheesy deliciousness
Philadelphian here. Don’t use provolone, use cooper sharp. If you can’t find it use 2 parts American and 1 part unaged white cheddar.
Also mix the cheese in the meat until it’s coated don’t just lay a slice on
Best Reuben sandwich I've ever had is at Reading Terminal Market in Philadelphia at a place called Hershal's. HIGHLY recommend if you're ever in the area.🤤
God, I love the RTM. I don't go there enough, but I love it. Best place in the city.
@@adde9506 💯! I was just there last weekend. I always eat way too much whenever I go there tho. 😂
Good job, Andy! I love all three of those sandwiches. Actually, I love sandwiches in general. But, I tend to eat the Reuben more often. It is a classic American diner staple. One difference, they usually griddle the sandwich after they construct it like a grilled cheese
What I hear from people from Philly is that Pat's and Geno's sucks, and that any other place that does Cheesesteaks in Philly are better
Those people are correct! There are much better cheese steak places in Philly. Cosmi's and Dellasandros are my 2 favs.
Never had Pat's, but had Geno's and it was more gristle than meat (though I've heard the same about Pat's).
If you're ever in Philly, any place that serves cheesesteaks on South St is going to be worth trying.
Jim's makes good steaks. I've heard good things about Dellasandro's, but if you ever go there, please for the love of Mike don't double park on Henry Ave. 🤬
Heard the same, though I never went when I lived outside Philly. Sounds to me like their success + internet fame + tv show appearances basically made them "too busy" and the quality just went down.
@@PhilWalton I want to go to Dellasandros because that roast pork sandwich sounds 🔥🔥🔥
Any pizza place. Well, not ANY, there's bad and nasty individual pizza places, but just grab someone at a bus stop for a recommendation. It will be within walking distance of where you are, and that's really what everyone wants when they're hungry.
I would have included one additional sandwich: the (New Jersey) Italian hoagie. Loaded up with different kinds of cured meats, onions, sweet peppers, lettuce, light sauce, and some cheese. It’s a pretty iconic combination
As a Philly resident you did an awesome job! That cheesesteak looked like it was fire 🔥
Definitely recommend wrapping then. Really ties the whole thing together, and why Deli sandwiches are so good
Ohh Andy, you son of a bloomin' onion- you did it again
Is it just me or could the lighting be cranked up a notch? Seems a bit dingy in the new Andy kitchen compared to the old place. Love your work otherwise🥰
11:04 When I have the end of the loaf left, I pull a chunk of bread out of the middle, then stuff that baby with all the sandwich fixin’s and NOTHING falls out. 😂 Try it! 🥖
The Reuben is my personal favorite. That one looked phenomenal
But pastrami. Pastrami. Way way better than corned beef.
As a Philly boul Im very happy that he called it a hoagie and not a sub. Also for the no bell peppers. The bread makes a huge difference so still not quite a Philly cheesesteak, but looked absolutely delicious.
Me sitting here crying 😂
I used to hate Reuebens becuase they were soggy. I learned to quickly cook the kraut in a frying pan to cook off the juices. Also adds a little flavor to it. Then add it back to the sandwich before grilling in the pan.
Oh YUM! All three looked mouth watering delicious! 😋
Ayoooo, this should be good
From the colonies, it warms my heart to hear someone talk about our food in a fashion other than rude, thank you Sir!!! I loved your renditions and I have to agree whole heatedly. Those are some of my favorite sammies, the only thing I would've done different is added mushrooms to that Philly. Excellent vid 👍👍👍
Australia was bunch of British colonies at one time too…
@@patmooney1407 if I had a cookie I would you give you one, as I don't I will simply say, thanks Captain.... How would we get along without you. 👍👍
@@jimrohrer2751 cookies or biscuits? I like them both
Those look great. Very much shoppe sandwiches. The the typical home made sandwiches in America are the PB&J, Tuna, and Egg salad. Runner up would be BLT, and Grilled cheese would outrun all of them but for the buttery mess someone has to clean up.
I travelled to Philly this weekend and had the chance to try three different recipes of cheese steak sandwiches. I was a fan instantly!
If you're going to do New Orleans , muffuletta > poboy
A great Cheeseteak will have carmalized onions. not just saute'd. low heat, yellow onion, olive oil, bit a salt and 40-50 minutes of mixing around.Carmelized onions make all the difference between mediocre and top.
I disagree. I like a charred onion for a cheesesteak. Think fajitas and you’re on the right track
Yum! The Reuben and the Philly sandwiches look absolutely divine; thanks for the tutorial on how to make them
Pro tip: use the spatulas to shred the steak slices up a bit more while you're grilling it.
Really glad you did a Reuben version, I've had a few on my trips to the States and some have been truly magnificent. I think my first one was made with Pastrami and had pickles as well as Saukraut so there's defiinitely some variateions to experment with.
When I saw that Reuben sandwich I thought YES, Andy is finally going to make some home made pastrami from scratch. But it was not to be, he just used plain old boiled corned beef and didn't even smoke it or colour it up in the oven to add some depth to it. Oh well I live in hope that he will read this and show us how to cure and smoke some delicious pastrami one day.
I have a corned beef roast in my fridge right now that my husband will be smoking tomorrow for homemade pastrami! My mouth is watering just thinking about those Reuban sandwiches tomorrow!🤤 😂
I agree, even I know how to make a killer homemade pastrami! It takes time but it's worth it and absolutely necessary for a Reuben!
but you can't make a Reuben with pastrami. that's a Rachel.
@@archimedes131 No, that's not true. A Reuban is made with corned beef or pastrami (pastrami is just smoked corned beef). A Rachel is made with turkey and coleslaw.
@@lucky_lola no, a reuben is corned beef and kraut, a rachel is either pastrami or turkey and slaw.
Do NOT go to pat's or geno's if you're in philly
Facts!! Philly people don't go there, only tourists who don't know better.
Where is the place to go?
Why yho
@@leandraleo281eh. They’re fine.
They’re just the tourist spot. They’re not as good as the internet will tell you. And they’re not as bad as Philly locals will make you believe.
Max’s or nada
I love all of those sandwiches. Can't go wrong with any of them! My favorite sandwich is something not many have had, a fried soft-shell crab sandwich. If you ever get the chance to try one, you won't regret it.
Favourite swch ? Crab, in a new bloomer loaf plenty of butter salt and white pepper, no garnish in the swch, side salad if you must. white wine or cider (not apple juice !)
I had no idea what a cheesesteak or po boy we're until I saw them on Insider Food. Had to try making them myself and both changed my life. I may have even wept a bit after the first bite of po boy.
We like to fry the sauerkraut for our Reubens.
Love how I do most of them steps
Bless you Andy, as a fellow Andy I love your culinary skill
Simply awe inspiring !!!
Im from Philly and it's awesome to see Uncle Andy make a cheese steak... yes we use a slicer to slice it and we do it when the meat is frozen
I'm British, so my main takeaway is that it must be nice to think that those are "small" prawns :-D But mainly inspired to give all 3 a twirl. Five stars, as usual chef, and thank you
The best thing about po' boys is that they mostly just use regular ingredients. The only thing you might have trouble getting ahold of is Louisiana style hot links, which are a type of heavily spiced sausage.
And remember to salt your tomatoes folks. It's a small step that gives so much flavor. If you are in Europe use Aromat, it's umami delish!
As a 'Big American', I approve of these sammiches! Philly Cheese made with Wagyu Ribeye is definitely decadent.
I grew up in Southern Louisiana. My favorite is the Shrimp Po Boy. The rest are good, but you can't beat that Po Boy. You can do oysters like you said, but also catfish. That's a good one.
One trick I always do when making cheesesteaks is to wrap them in parchment then foil. I can set those in a low oven and batch cook as many as I need. The end result of the wrapping is consistent melting of the cheese and the bread is beautifully steamed.
While you are at the flat top for the Reuben, toss that sauerkraut on there next to the meat. Cook it a bit to remove some of the moisture, then put the Swiss cheese on top of it, allowing some of it to run onto the cooking surface and get a little crusty...assemble.
Great presentation, added sub.
Love it mate. Keep the fantastic work up!
Great video chef! That shrimp po’boy looked fantastic. I would say that my favorite sandwich is a Nashville hot chicken sando - so good!
They all look so good.
Got your cookbook and will be using it very soon. Just deciding what to cook first!
Quite the Ruben! Po Boy looked fantastic, I have had a Lobster Po Boy in Saint Louis, very nice.
Chef Andy- I really like this series. Would you please do shellfish, as an entree, next (shrimp, lobster, scallops, & crab)? Thanks.
Love this guy, good sense of humour. Great videos.
Here goes the best chef on CZcams again! Thanks Andy!
Awesome stuff Andy love it
Thanks!
nice choice of food I Love your recipe for your. Cooking
Hello,
I really loved the way you prepared the steak and cheese sub.