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A masterclass in New York City deli sandwiches from a former fine-dining chef. These sandwiches are characterized by being 'chopped' to ensure a perfect, consistent bite every time, featuring high-quality house-made meats and sauces.
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Chop cold ingredients (meats, cheeses, veg) together for the Italian mixture. → Toast all bread in clarified butter using weights for even crispiness. → Sear and chop ground beef with onions on a griddle for the Chopped Cheese. → Heat roast beef in au jus and assemble with cheddar sauce and crispy onions. → Toss fried chicken cutlets with vodka sauce and peppers before placing on bread.
Chop cold ingredients (meats, cheeses, veg) together for the Italian mixture. → Toast all bread in clarified butter using weights for even crispiness. → Sear and chop ground beef with onions on a griddle for the Chopped Cheese. → Heat roast beef in au jus and assemble with cheddar sauce and crispy onions. → Toss fried chicken cutlets with vodka sauce and peppers before placing on bread.
A masterclass in New York City deli sandwiches from a former fine-dining chef. These sandwiches are characterized by being 'chopped' to ensure a perfect, consistent bite every time, featuring high-quality house-made meats and sauces.
【Italian Sandwich】Combine prosciutto, soppressata, tomatoes, cherry peppers, onions, basil, mozzarella, and sharp provolone in a large bowl. Use a pizza cutter to chop all ingredients into a consistent mixture to ensure a perfect bite.
【Bread Prep】Slice the hero bread and toast it on a griddle with clarified butter. Use a heavy weight on top to ensure even browning and a crispy texture.
【Hot Roast Beef】Place sliced roast beef into a pasta basket and submerge it in hot, seasoned beef stock (au jus) to heat through and add moisture.
【Assembly - Hot Roast Beef】Spread Brown Bag sauce on the toasted bread, add the heated beef, drizzle with house-made cheddar sauce, and top with a generous amount of crispy fried onions.
【Chopped Cheese】Place ground beef patties over sliced onions on a hot griddle. Season with Lawry's seasoning. Use a metal spatula to chop the meat and onions together as they sear.
Chopping ingredients together prevents 'pulling' (e.g., a whole slice of prosciutto coming out in one bite).
Consistency is key: the chef recommends weighing all components like meat and mixtures using a digital scale.
Using clarified butter for toasting provides a higher smoke point and better flavor than regular butter.
Pre-batching heavy-hitting items like the Italian mix or Chopped Cheese meat helps manage peak lunch rushes.
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