- By the way.
Sorry, I'm Brad,
just waving a knife around
for no clear reason.
[thudding]
Action!
[upbeat music]
- Action!
- Hi!
Welcome back to my
kitchen, Gaby's kitchen.
- I'm confident that I'm rolling.
- Today, I'm going to be
making a pantry sandwich.
- Sandwich out of things that
one might have lurking around
in their pantry or refrigerator
or their fermentation station, okay?
[sighs]
[upbeat music]
- So the essence of a
pantry sandwich is that you
want to just kinda lean of the stuff
that chances are you have a can
on chickpeas and some bread.
I mean, that's really the
essence of what this is.
I had some nice salt-packed capers
that I soaked overnight
'cause the salt-packed ones
are salty, like you need to
get that salt out of there.
I'm just gonna do a
quick rough chop on this.
Ooh, those are so good.
They're almost sweet.
Wow.
[thudding]
Ooh!
Mm.
Caper town, you know?
Here we go.
So I have some celery I diced up.
Just those clean pops of texture.
[plastic squeaking]
Let's get a spoonful of
Greek yogurt in there.
Let's get some olive oil.
I wanna start to season
this with some salt.
Solid, humble black pepper is
also definitely your friend.
A pinch of chili flakes.
So about a tablespoon of lemon juice.
So I wanna kinda make this
into a bit of a dressing
with some of that celery
and caper business in there.
Now I have one can of chickpeas,
just drained and that's it.
Some little bit of something in there.
The hell is that?
You don't wanna have any of
that liquid from the can,
that's just kinda of in there,
but not really contributing anything
and then making this mixture
a little bit too loose.
So everything looks nicely dressed now,
but we're not done.
My trusty cocktail muddler.
We've been using it as
part of our nighttime
clapping for healthcare
heroes, kind of seven p.m.
kinda deal here and this is one
of the kids' banging implements.
Anyway, we're just gonna
give that a little rinse.
So I want to kind of smash
apart some of these chickpeas.
It's just gonna make this
mixture a little thicker
and help it hold together
in sandwich form.
Also gonna throw a few celery leaves in.
It has a very assertive flavor,
but for something like
this where you really want
your flavors to pop,
it's a great way to go.
[clanging]
Man, it's good.
Definitely have to like
chickpeas but, ugh,
it's so good.
Done.
I'm gonna toast some bread.
All right, hang tight.
All right, we're just
waiting on the toaster.
Bread!
Little bit of olive oil,
just to bring a little additional richness
to this sandwich.
I try to keep pickled red onions on hand.
They work for virtually any dish.
Gonna close this up, but gonna wrap it.
[paper rustling]
You guys know me.
You know I loved a wrapped sandwich.
Wrapping it really goes a long way.
[crunching]
Get into it.
Boom.
[air whooshing]
[imitates exploding]
What do you think?
Here we go.
Taking a bite, going in.
Mm.
I think you have a lot of options
to play around with, but
I think this is a slamming
sandwich you can make, just
with kinda pantry staples
and stuff you have in your fridge,
ready to go.
Mm.
Couple bites, lost one chickpea.
No big deal.
The wrapping really helps with that.
[upbeat music]
- I have not really been making lunch.
I mostly I've been
surviving on dried mango,
which I'm on my second five pound bag
of that during the day.
But occasionally I do get
a craving for tuna salad
and I like to make tuna salad
and then have it as a melt
and today I'm going to
be making it on matzo
because it's Passover.
This is tuna in olive oil.
Have to drain it.
[groaning]
One thing I love is one
of these grippy things
'cause I'm bad at opening
jars 'cause I have weak hands.
[groaning]
God.
[groaning]
Ooh, I got it.
Ooh.
Okay, ooh, I'm dripping, hold on.
Okay.
You know what, I'm gonna
drain it into the trash
because I don't like to
pour oil down the drain
or you could just put
it into a grease jar,
which is a thing my parents have.
The good thing about a tune salad
is you're adding so many other flavors
and textures that it kinda,
you don't have to use
the fancy stuff for this.
Cutting celery is so easy.
If you wanna practice your knife skills,
celery is a fantastic
thing to use to learn
and you can just make a
whole bunch of tuna salad.
Then, shallot.
Any kind of raw onion-y or
garlic-y thing like that.
I would be pretty moderate
because it packs a punch.
I'm gonna do a very fined diced.
So that's like, I don't
know, a tablespoon maybe.
These are bread and butter pickle chips.
Great for hamburgers.
Love these.
I'm just gonna chop them up into the bowl.
Now I'm gonna finely chop fresh dill.
Dill is divisive.
To me, there's very specific
things that I want dill in.
Tuna salad, potato salad, ranch dressing.
That's for sure, or ranch dip.
A bunch of black pepper, 'cause why not?
Couple dashes of hot sauce.
Mayo.
This is Kewpie.
You could use whatever you're
favorite kind of mayo is.
Dijon mustard.
I love the innovation of
the squeeze bottles, right?
So much better than the jar.
Okay.
So let me just mix this all together
and see what it looks like and
then I'll correct by sight.
I need more mayo.
[smacking]
I don't want a dry tuna salad.
[Smacking]
Sorry, I'm at the end
of this bottle.
Also, a wedge of lemon.
I'm also mashing it because I
like when the tuna breaks down
so then you have this
really uniform mixture.
I don't know if you can hear this noise.
[wet squishing]
That's the noise it should make.
I actually might wanna
add a little olive oil.
I think it has enough mayo,
but it could use just
a little more richness.
Just making it a little fancy.
So, here is my tuna salad.
I am very, very, very happy with that.
If I had my pick of cheese
options in the store,
I would probably pick
the pre-sliced cheddar
just 'cause that's so much easier,
but here I am just cutting
planks from a block,
which will be fine.
Thank you to the Palace Diner
in Biddeford, Maine for inspiring me.
They serve a big, thick
wedge of iceberg on it,
and so now, I serve a big thick wedge
of iceberg on it because
it's so delicious.
So I have my matzo.
I don't know, maybe not
the preferred vehicle.
But it is Passover as I said.
Matzo is a unleavened Jewish bread.
I shouldn't even really call it bread.
It's really a cracker,
eaten around Passover.
Really, it's a blank canvas for whatever
you're gonna put on it,
so I just did a layer
of the iceberg and then tuna salad.
Generous layer.
Then, my planks of cheese.
This whole thing goes onto the tray.
Here's a little preview of the before.
If you can see that.
And then into the toaster until the cheese
is melted and then it's ready.
I am gonna take it out
of the toaster because
the cheese is melted.
I mean, nothing is really cooking,
you just wanna melt the cheese,
like a blanket over the tuna.
And there it is.
Looks, I think, quite
appetizing and delicious.
Great news is it's lunch time
and here's my tuna melt on matzo.
Crunchy iceberg on the bottom,
creamy, tangy, crunchy
tuna salad the middle,
and melty cheddar cheese on top.
What a great food.
[crunching]
[meowing]
My cat is literally watching me eat it.
He's so mad right now.
Mm, the matzo is not
bringing a lot to the table,
but it's a good base I would say.
Not a bagel, you know.
[upbeat music]
- The sandwich that I'm
gonna make for you today
is a play off of grilled cheese
and tomato soup, 'cause my mom
made me that when I was little and I love,
love, love, love, love
grilled cheese sandwiches.
There is actually no
Campbell's tomato soup
here in Mazatlan.
So it's gonna be a jalapeno popper
grilled cheese with a salsa chile de arbol
kind of dipping sauce.
So the first thing I'm
gonna do is make the salsa
and I'm gonna put in three
tablespoons of olive oil
I didn't show that to you,
that's the empty container of olive oil.
This is chile de arbol.
I just chopped them up and
then I grated some garlic.
I think I have two garlic
cloves and three chile de arbol,
which are super, super hot.
So if you don't like hot,
don't use as many as I did.
I wanna slowly bring them up to heat.
If you put this directly
into really hot oil
or a really hot pan, you're
just gonna burn everything
and things are gonna
get stuck to the bottom.
Now everything is starting to sizzle.
These are whole tomatoes from a can.
I'm just throwing them in there.
I'm also going to add some water to this.
That'll help the tomatoes just break down.
The salsa, I have on high
and I'm just gonna cook this down
until the tomatoes are really tender.
So now, I'm gonna work on my sandwich.
Regular sliced sandwich bread.
This is, I think it's
multigrain or whatever.
That is what queso chihuahua looks like.
It's a really good melting cheese.
And equivalent would be
muenster or Monterey-jack.
I feel like it melt a little bit better
if you grate it, but also, I'm gonna add
some pickled jalapenos.
If you can find carrots
in your pickled jalapenos,
I would definitely use them.
They just add a little bit of sweetness.
They're gonna nestle into
all the little empty space
where the grated cheese is,
which is exactly what I want.
Put the lid on it, all right.
I am going to turn this on.
So that's about a tablespoon of butter
and I'm just gonna let this melt.
You want a really low and slow situation.
I'm also gonna sprinkle
a little bit of salt
on the melted butter because
you get a really nice hit
of salt and butter on the crust.
And we're just gonna drop it down.
It's not super hot at this point
and it's totally fine.
I'm gonna set my timer
so that I don't forget.
Three minutes is the
perfect amount of time
to give us a nice, golden brown crust.
You come with me.
Crazy salsa de arbol
and look at that, that's
what you wanna see.
Cheese just oozing out the side.
So I'm gonna drop another
pat of butter in there.
Now the pan is super hot,
so we gotta go quickly.
Oh my God, it looks so good.
It's super crispy, which is
what I also really, really like.
I'm gonna keep watching it
because I don't want it to burn.
That is the absolute worst
when you are babying a grilled
cheese sandwich and then it [bleep] burns.
Ugh.
All right.
I'm just gonna go ahead
and move that off heat
and let that sit and
then just smash my salsa,
break up the tomatoes.
So my sandwich needs about another minute,
just so I don't burn my
mouth off when I take a bite.
I'm gonna add just a little bit of salt.
It tastes like a really spicy tomato soup,
which is kind what I was going for.
Grilled cheese and salsa de arbol.
There it is.
Oh yes, yes.
Look at that, look at that, look at that!
That.
- [Producer] Hell yeah!
- Is a cheese pull, ah [bleeps]!
It's just comfort to me.
All of my friends and my
family are 2,000 miles away
and I need something
that reminds me of home
and this is doing it right now.
So, make this sandwich.
[upbeat music]
- [Corey] Do you have a
name for the sandwich?
Do you wanna give it a name?
- No, what is it with
you guys and the names?
- [Corey] I just want a name!
Just give me a name.
- I ain't there yet,
it's gonna have to happen organically.
- [Corey] I like that.
- You can't force that [bleep], Corey.
Today I'm gonna make one of my favs,
something I riff on.
It's an open canvas.
It's real nostalgic for me.
I grew up, my mom, she made meatloaf
sometimes for dinner,
that's just what she did,
and I don't know what kinda meat she used.
I made a meatloaf yesterday
out of elk and venison.
So we slice that up and
we're gonna put it on
a little white bread.
Cold, ice cold.
But if we're gonna zhuzh it up a little,
I got a little fermented,
this is cucumbers
and scallions and garlic and some spices
and this is a fermented radish and garlic
and some scallions.
Just gonna mince up a little bit.
Do a little bit of mayonnaise
and then we're gonna put
it on the white bread
and we're gonna slice the little meatloaf,
put it on there, boom, that's it.
Forget it, it's a home run.
You got a little bit of white
bread, nice, okay, soft.
Not now, son.
- [Woman] I need you to
locate the lollipops.
- Okay, I hope I didn't throw them away.
Sorry everyone, hold one one second.
- [Woman] In the colander,
on the top shelf.
[Griffin babbling]
All right Griffy, let's go.
- [Brad] Bu bu bu bu bye.
- [Woman] Come on, Griffy.
- The one, Griffin, he
says sandwich some, how?
- [Woman] Swam-itches.
- I want peanut butter
and jelly swam-itches.
[laughs]
Oh, it's the funniest thing.
Anyway.
I am gonna strain a
little bit of the ferment.
This is exhausting.
[metal clanging]
Oh, we're gonna get a little bit of,
oh, it's fragrant.
And this one is fantastic.
It's so good I should sell it.
Anyway, chop that up.
You know what, I'm gonna
do it a little fine, okay?
Beautiful colors too.
I'm really onto something with this.
Perfect.
Gonna put that back in the bowl.
So let's do it.
Little bit of mayonnaise,
couple teaspoons, start small.
All right, let's get a little weird.
I'm just gonna add a
little hu-ta of ketchup
and we'll do a little bit of black pepper.
Let me taste it.
This would be so good on a burger,
which is basically what we're
having, like a cold burger.
Plowing forward, let me get the meatloaf.
So, I love those wild game meats.
I kinda dig it a little
thin like that, okay?
On the bread, all right,
take some notes here,
this is very complicated.
Elk, venison, some of the
best meat, in my opinion.
A little bit of ketchup.
Just a little bit on top.
It's nice and a little bit of black.
[pepper grinding]
Nice.
You put that bad boy back on
like that and there she is,
all right folks.
Yeah, come on!
You can't beat that.
Pantry sandwich, perfecto.
That's it.
I'll take a bite.
I really do like the crunchy little sauce.
Hope you enjoy it.
Use what you got, you know.
Whether it be some ferments
or some good old mayonnaise.
[smacking]
That's it, have fun.
Okay, just have some fun.
[upbeat music]
- Huge fan of sandwiches.
I think for the most part
everyone should know how to
make a passable sandwich.
I'm talking about something a little bit,
a step up from a grilled cheese, no hate.
- [Producer] Rick Martinez
made a grilled cheese.
- I'm sure it was amazing.
So I'm making a breakfast sandwich.
It's a classic bacon, egg, and cheese
with hot sauce.
I'm gonna throw some scallions in my eggs
because I feel like it.
I also am going to use a
homemade English muffin.
It just so happened that I
had everything to make them,
so that's what happened there.
So I'm gonna take the cut sides of these,
and I'm going to butter them
with some unsalted butter
and then I'm going to
toast these in a cast iron
skillet, just until
they're kind of crisped up.
In the meantime, I am
going to open up my bacon.
[rustling]
I'm just gonna tuck them
into my muffin skillet
and if I'm lucky, they will render out
some of the bacon fat which will run off
into where the muffins are toasting.
Okay, so I have a small nonstick skillet
heating on the front burner.
I'm gonna drop a little bit of olive oil
and a little bit of butter
and let that melt.
Meanwhile, I'm gonna take two eggs,
crack them into a bowl,
season these with a little bit of salt
and cracked pepper.
You're more kind of going for a flat egg,
that you'll then fold up.
I don't know what you would call that,
like bodega style maybe?
I'm doing that rather than
scrambling it because I just feel
like it's a slightly neater
eating experience in the end.
You know what, I need chopsticks.
I have to say, I am such
a fan of cooking anything
with chopsticks, but especially bacon.
In the meantime, my
eggs are, you can tell,
they're already setting up
in like a flat pancake kinda situation.
At that point, I'm just lift a corner
of the cooked egg and then
I'm gonna let the runny egg
run underneath just to
let it keep cooking.
This is exactly where I want it to be.
There are patches that
are still slightly runny,
but the underside is totally cooked.
I'm gonna fold the egg in half
and then I'm going to fold
that half in half again,
like that, and then I am going
to turn down the heat to low.
One sheet of American cheese right on top
and then I am going to pop a lid on this.
It's just to trap the
steam and quickly melt
the cheese on top.
In the meantime, my
muffin is about to burn.
Very nice.
My bacon's also about to burn.
Really everything's about to burn.
I am going to drain my bacon
briefly on a paper towel.
I think my cheese is melted.
That's the weird thing
about American cheese
is you can't really tell
when it's melted or solid,
but I can tell that it's melted.
I'm going to slide it
onto my bottom muffin.
I did not really give consideration
to the size, so we're put
scallions on top of that,
and then my bacon, and
then some hot sauce.
Close.
It's a little unwieldy,
but I think it'll do.
I mean, that's basically
what you're going for.
I just have a very soft spot in my heart
for the egg sandwich, whether
it's from the corner bodega
or from kind of a nice brunch spot.
So buttery, in the best possible way.
That's so good.
[upbeat music]
- I didn't have to go out
and get anything for this.
Frozen shrimp is something
that I always have on hand
in my freezer back in New york.
My parents had some in the freezer here.
To me, it's just one of those things
you can keep around to
use for soup, pasta,
any kind of stir fry, or
maybe a shrimp salad sandwich.
Let's get to it.
You may notice that there's
been a camera change here.
I've recruited my little
sister Claire, to help film,
so there are now two Claires
in the BA cinematic universe.
Come here.
Saltwater with a whole lemon, cut in half,
squeezed in there, and
that is boiling now.
So, what we're gonna do is take
shrimp that I have defrosted
and I deveined them and
taken the shells off,
except for the tail.
We're gonna turn the heat off.
The thing about poaching is that you want
it to be a gentler cooker
that keeps things tender
and we're just gonna cook
these for three minutes.
And you're gonna keep it covered.
[metal clanging]
In the meantime, we are
going to toast some bread.
For this, I like any kind of soft bread.
I don't like this on sourdough
or anything you have to chew through.
This is just some butter
melted in a cast iron.
The thing here is that
I'm only gonna toast
one side of the bread.
Soft side allows the shrimp salad
to sit in there and stay in the sandwich.
These shrimp, they're
looking nice and pink,
so we're just gonna
drain them in the sink.
Bread, nice and golden, toasty.
Okay.
So we've got our bread
and our shrimp [claps],
and now I'm gonna put the
camera back on the stand.
So Claire, you are relieved of your duty.
Okay, well Delaney here.
You might notice that the words
that I'm saying do not match
with the words that my lips
in this video are saying
and that's because I messed up the audio.
So, without any further ado,
I'm gonna dub the video clip.
I'm taking my chopped shrimp.
You want the shrimp to be
about the size of a nickel
or a dime, not super big, not super small.
You wanna be able to
scoop the shrimp salad,
and I'm mixing it with
mayonnaise and olive oil,
and then I'm adding salt,
chipotle for a little bit
of floral heat, a little
bit of Dijon mustard,
onion and garlic powder, just
for a deeper, sweeter flavor,
black pepper to brighten the
whole thing up even more.
After that, I'm adding some
capers for a little bit
of brininess and then I'm
taking my whole salad,
putting it on the toasted challah,
and adding some thinly sliced white onion
and iceberg lettuce on top.
I just like a little bit of crispiness
to my sandwiches and both
of those are really good
in the texture department.
I'm kinda bummed that the
original audio wasn't there.
I was making good jokes,
you guys would've loved it.
I promise you, it was top notch material.
But, we still have the shrimp sandwich
and damn, that is a good looking sandwich.
Look at that.
Shrimp salad, killer.
Time for lunch.
Okay, looks like my mic is working again.
I'm back.
It's a nice transported sandwich.
Being in a dock, during the summer,
in Maine, somewhere in New England,
but in reality, I'm in my
parent's kitchen in south Jersey.
God, I just lost some shrimp.
Okay look, you can make a sandwich
out of literally anything.
It is the most democratic
food in the world.
Two slices of apple and a
slice of cheddar cheese.
Cheddar sandwich on apple bread.
Two slices of cheese,
one slice of an apple,
apple sandwich on cheddar bread.
Make one [snaps].
[upbeat music]
- One of my favorite
sandwiches of all time
is egg salad and I eat it
usually more as tartine,
but I did happen to make focaccia
and I'm gonna make an egg salad sandwich
on this focaccia today.
I have six boiled eggs here and I boiled
them for nine minutes,
which is almost all the way
hard boiled with a little
bit of a jammy center.
No gray egg yolks in my egg salad please.
Some people like to chop their eggs
and I like to tear them
because I think it's prettier.
Little bite size, probably
one inch-ish pieces.
But if you like it finely
chopped, finely chop it.
I don't care.
Okay, cornichons, which are
my favorite kind of pickle.
If you don't have cornichons,
I've definitely made with
just a kosher dill pickle
and that is quite all right.
Cornis in and then capers.
Egg yolks are pretty rich,
mayonnaise is also pretty fatty.
I'm also gonna add olive
oil, so it's nice to think
about things that will
kind of break that up.
So, a rough chop on the capes.
We're just doing this to taste.
So if at the end we
decide we want a couple
more capers, we'll put
another couple more capers.
And then I'm doing a mix of both Dijon
and whole grain mustard
just because I love mustard.
I'm just gonna do a generous
tablespoon of mayonnaise,
but I'm really not looking
for a mayonnaise-y egg salad.
We'll give it two.
Two big T-B-S-Ps.
And once it starts to
combine, a good amount of salt
to season these eggs up.
So this is where we're at.
'Kay, it's not totally there.
It's a little dry looking and
that's when I'm gonna start
drizzling in olive oil
and then I have a bunch
of herbs in my fridge.
I have cilantro and mint
right now and also parsley.
So whatever you have, use it and just sort
of tear the herbs.
Chives, also awesome in egg salad.
Oh my God, dill!
All right.
Cutting my lemon in half,
giving it a squeeze-y.
I sometimes add lemon zest also.
Some more oil.
[thudding]
[spices grinding]
[thudding]
Okay, she's looking nice and saucy.
I'm gonna taste it.
It's great.
Foccacc.
Serrated knife, cut it in half.
Split this in half.
Here we go.
See how many it makes.
It makes two, I can tell.
That's good 'cause there's two of us here.
I'm giving it some fresh herbs for you,
'cause you deserve it.
[spices grinding]
All right, there she is.
[clapping]
There she blows!
The egg salad pantry sando.
In case you wanna peak in there.
Ooh, it's pretty open-faced.
Okay, I'm gonna cut this
in half to make it easier.
[scratching]
Mm.
[speaking in foreign language]
Did I sound like Julia Child?
Really yummy.
[upbeat music]
So right now we're all inside.
Most of us have a few extra ingredients
in the pantry that we have
collected over the years
or stuff that we always have handy.
I found two, not one but two,
cans on artichoke hearts in my pantry
that were sitting there for while.
They're not expired.
So I'm gonna cut them
in eighths basically.
This takes a while.
You know, we have time, we have
nowhere to go, so [laughs].
Here I go, cutting, with my bear claw.
I'm gonna chop the parsley.
Not a great salad for the first date,
cause you're gonna get all
that parsley in your teeth.
So I have these piquillos
that came in a jar, preserved.
They're kind of on the sweet side.
Cut them in long strips and
put them back in the bowl.
So, I have my artichokes.
First I'm gonna put a little bit of salt,
black pepper, tiny, tiny
bit of red pepper flakes,
and some dry oregano.
Gonna use a neutral oil
and then I'm gonna
finish up with olive oil.
I also wanna add some lemon juice.
Just put a little bit.
A little dash of vinegar.
And I'm gonna spare my last olive oil.
There you go.
I had my bread in the oven.
I didn't want my bread
to be completely toasted
and turn into a hard thing,
I just basically warm
it up for a few minutes.
I'm gonna just put a
bunch of these guys here.
It's messy, it's not something
that you're gonna be able to
eat sitting on your couch,
but who cares?
If you live alone like
I do, nobody's watching.
A little bit of these these peppers.
I'm gonna shave the parmesan a little bit.
If you don't have parmesan,
you can use any other
hard cheese that you like.
Last but not least, just
gonna put some lettuce
to make it fresh and crunchy.
And then you top it with
the other piece of bread.
[crunching]
Ooh, sounds so good.
That's my sandwich.
Wait, let me fluff it up a little bit.
Because I have one of these!
It needs one more
artichoke on this side, so.
Oh [bleeps] cheese down.
Sorry!
Ah, what about now?
[laughing]
Here is my pantry sandwich.
I'm so proud of this.
Can I open the wine now?
Voila!
There you go, ready?
Mm, oh my God guys, when we get back
to the kitchen, I'm gonna make you this.
This is delicious,
Bon appetit.
[crunching]
[upbeat music]
- Hello everybody, it's me, Amiel,
and I'm here in my home kitchen.
Like that?
All right, so we are gonna make
a pantry sandwich right now.
The neighborhood that
I live in has a couple
of really good Bangladeshi
little corner stores
with freezers that are just full
of extremely special groceries
and one of which is these frozen parathas.
Buttery, flakey flatbreads
that are actually fully raw right now.
This is a double smoked Hungarian kielbasa
which keeps for a long time,
so I almost always have some of this,
and can I put ramps in the sandwich?
This is like very showoff-y,
but I've been doing a lot
of wandering the woods,
which I would encourage
anyone who can do, to do,
and I've got this gigantic bag of ramps.
And then I'm just gonna take this kielbasa
and slice this into a few pieces.
This kielbasa is already fully cooked,
so you're really just heating
it up and browning it.
Little bit of sauerkraut,
which is like my back pocket vegetable.
We got this hot cast iron pan.
I've been preheating it
for three or four minutes.
Take our frozen paratha.
We don't need any oil
of anything like that.
Just because there's so much butter
already in this and we're
just gonna slap this.
We're just gonna wait until this starts
to turn kind of translucent a little bit
and that's how we're gonna
know that it's time to flip it.
It's starting to bubble a little bit
and I wish you could smell it.
It smells so buttery and delicious.
Oh look, my one painted nail.
I like it really nice and brown,
almost like a little bit burnt.
Now that this is pretty much done,
get that onto our plate right there.
I'm just gonna get a little
bit of olive oil in here
and then get our slices.
This pan is like, smoking hot right now.
Mm, kielbasa cam.
[food sizzling]
So then I'm just gonna
transfer all that back
to our platter and then
we've just got a little bit
of fat leftover in the
pan, which we're gonna use.
We're gonna throw our ramps in.
Just get a little heat on them
and then just gonna
throw our sauerkraut on.
So, don't really to cook this so much,
just heat it through.
So that is pretty much done.
And then we're gonna take all this back
to the table and build our sandwich.
I refuse to eat a sandwich
that doesn't have mayonnaise on it.
And then, we got some mustard,
some nice grainy Dijon mustard.
Mix that together.
I'm gonna add a little bit of black pepper
to make it feel like it's more of a thing.
Paratha, just add a nice swipe
of this sauer-chey.
Gonna lay our pieces of kielbasa in there.
Got a little ramp-y business on top.
Sandwich.
Mm, kraut world.
Beautiful.
Now do you want me to bite it?
That bread is so good.
It's buttery and flakey.
Beats the hell out of a hot dog bun.
Everyone's pantry is different.
This is what I got going on in mine.
And this is my pantry sandwich.
[crashing]
[upbeat music]
- Does it look, like this
is me spreading my legs,
does it look weird?
Like that's straight up.
What's natural?
[heavy breathing]
[grunting]
- [Producer] Enhance it a little bit.
- Could you be any more
handsome please, thank you.
