The Art of Sandwich Craft: A Masterclass with Boston's Best

Our culinary journey begins with the creation of a mouthwatering chipotle honey mustard, a perfect blend of spicy and sweet. We start by adding a generous amount of mustard to our mix, followed by a drizzle of honey, brown sugar, and a sprinkle of brown chipotle pepper. The result is a tangy and aromatic condiment that will elevate any sandwich to new heights.

As we move on to assemble the star of our show, the sandwich itself, we're joined by a team of experts who share their passion for creating the perfect combination of flavors and textures. Fresh cabbage, shredded carrots, granulated sugar, white vinegar, kosher salt, freshly ground black pepper, and whole Cy seed parsley all find their way into the mix, along with a dollop of mayonnaise. The end result is a symphony of flavors that will tantalize your taste buds.

The sandwich itself takes center stage, featuring a generous slice of pastrami, perfectly seasoned with sugar rubs that add depth and complexity to each bite. The chipotle honey mustard plays the perfect supporting role, adding a spicy kick that complements the richness of the meat without overpowering it. As we take our first bites, the crunch of the Italian roll gives way to a fluffy interior, providing the perfect textural contrast to the tender pastrami.

But what truly sets this sandwich apart is its connection to the past. The team behind this culinary masterpiece has a deep understanding of traditional techniques and recipes that have been passed down through generations. From the use of fresh clams in their famous clam chowder to the careful selection of ingredients, every element of this sandwich is steeped in tradition and craftsmanship.

Speaking of which, our visit to the sandwich shop takes us into the heart of Boston's culinary scene. With a staggering 1,300 sandwiches served daily, this establishment has earned its reputation as one of the best in the city. And it's not just the numbers that set them apart – it's the love and care that goes into each and every creation.

As we sit down to enjoy our sandwich, we can't help but feel a sense of excitement and anticipation. Will the clam chowder live up to its reputation? We take a tentative sip, and it's clear that this is no ordinary soup. The flavors are rich and deep, with a perfectly balanced broth that showcases the freshness of each ingredient.

The addition of clams, cooked to perfection in their own juices, adds a depth and richness that elevates this dish to new heights. And let's not forget the supporting cast: crispy bacon, tender potatoes, and just the right amount of seasoning all come together to create a culinary masterpiece that will leave even the most discerning palates singing.

As we delve into the world of sandwich craft, it becomes clear that there's an art to this process that requires patience, dedication, and a deep understanding of traditional techniques. From the chipotle honey mustard to the clam chowder, every element of these dishes is carefully considered and crafted to create something truly special.

The team behind these sandwiches has spent years honing their craft, perfecting each recipe and technique until they've created something truly unique. And it's this dedication to excellence that sets them apart from other establishments. Whether you're a foodie or simply looking for a delicious meal, these sandwiches are sure to impress.

As we sit down to enjoy our creations, we can't help but feel grateful for the opportunity to experience such culinary mastery. The world of sandwich craft is a fascinating one, full of intricate techniques and expertly crafted ingredients. And at the heart of it all is a passion for creating something truly special – a passion that shines through in every single bite.

The final product is nothing short of remarkable, with each component working together to create a symphony of flavors and textures that will leave even the most discerning palates singing. It's clear that this team has spent years perfecting their craft, and it shows in every aspect of their creation.

In a world where culinary trends come and go, there are few establishments that remain true to tradition while still innovating and pushing boundaries. This sandwich shop is one such place, dedicated to creating dishes that are both timeless and cutting-edge. And as we sit down to enjoy our creations, we can't help but feel grateful for the opportunity to experience such culinary mastery.

From the chipotle honey mustard to the clam chowder, every element of these sandwiches is carefully considered and crafted to create something truly special. The team behind these creations has spent years honing their craft, perfecting each recipe and technique until they've created something truly unique.

The final product is a testament to this dedication, with each component working together to create a symphony of flavors and textures that will leave even the most discerning palates singing. It's clear that this team has a deep understanding of traditional techniques and recipes, and it shows in every aspect of their creation.

As we enjoy our creations, we can't help but feel grateful for the opportunity to experience such culinary mastery. The world of sandwich craft is a fascinating one, full of intricate techniques and expertly crafted ingredients. And at the heart of it all is a passion for creating something truly special – a passion that shines through in every single bite.

In short, this sandwich shop is a must-visit destination for anyone who loves food. With its dedication to tradition and innovation, they've created a culinary experience that will leave even the most discerning palates singing. So if you ever find yourself in Boston, be sure to stop by and taste the magic for yourself.

"WEBVTTKind: captionsLanguage: enI'm here in downtown Boston to visit a joint that's been owned by the same family since' 68 now they've always been serving sandwiches in one form or another and they continue to reinvent themselves you know as sandwich Trends change so does their name let's see they started as Providence cafeteria then they were hungry horor then they were Downtown Deli then Providence Place now since 96 it's been called Sam L gratas where they say they're serving the world's number one sandwiches they got another Ross beef going over there you got the corn beef you've got the pastrami this was another thing we have on New York first in sandwiches first in baseball can a chicken farm please any sandwich you order here is great did you want a platter or a sandwich sir I actually asked sand if he was married listen I'd have married you for your pami he's the Michelangelo of sandwiches what's go and Sam MCR has been making masterpieces for more than 40 years dad is set up Port now with the help of his three sons thank you Donna Rob Ronnie Rich from when they were able to walk this became this a way of life there you go rob goes off to culinary school pick upis here you two take off and go where business school he go but they all came back to Dad's place every day is a new opportunity for a new sandwich we're constantly building constantly playing with new stuff like this fan favorite Chipotle pastrami I love Chipotle and colaw and it has both it is truly just the best starting with smoke pastrami done their way we take the stock from the pamies from the day before add water to it well you have eventually before we put them in the water we make sure we score them the stock is basically 40 years old so you just keep rotating the stock and then we add brown sugar so that's all that is so how many hours 2 and 1/2 to 3 hours ready let's go got to let it cool a little bit before we slice it no next thing we're going to do we're going to add a little brown sugar to the top and that's just going to melt right in there exactly it really gives it a nice little sweet taste to it good to go St slicing it up that guy want you over there look at that right there the bark smoke the pepper the sugar in my mouth next we're going to do the uh chipot honey mustard start off with mustard a lot of it oh yeah add the honey we're going to add the brown sugar brown chipotle pepper and we're mix it all together that smells like a spicy honey Dijon right now exactly so this you're going to let set up what else goes on the sandwich Co saw we out with fresh cabbage shredded carrots granulated sugar white vinegar not apple cider vinegar h no that's always made it we don't mess with that kosher salt freshly ground black pepper whole Cy seed parsley and mayonnaise and then we mix it up this sets up and then you finally we're going to have pami and we'll build it good going to grab an Italian roll start with a chipot honey mustard swiss cheese and the COA go on the top part oh you think it's big enough now where you going now we're bring on to the grill okay so how long is this on the Press uh a couple of minutes look at that so is this one of your favorites oh without a doubt delicious sandwich take a look at how nice and crispy and crunchy that Bread's become look at that pastrami the sugar uh rub down you gave it was good sl's got good Tang but the kicker gotle mustard really nice heat not overdone I was worried it was going to be too much in the flavor K it's a lot of meat m one shot it's a perfect type of Co law the Chipolte really just sets it off this is your go-to for Pam the only place for me sir everything here is first class here to go sir they got a huge takeout operation it's crazy 40 people downstairs making sandwiches so you're doing 1,300 sandwiches a day that's just in it's easily the best sandwich shop in Boston so of course a couple hundred people a day come in for this we love our clam Chow how does this clam chowder stack it's a plus so no canned clams going into this absolutely not it's got to be out of the shelf and you got to make your own broth absolutely look at those what kind of clam is this it's called a cog from um Cap Cod and then everybody's going to steam yep everybody in the pool that was some fresh chopped onions we're going add some dry thyme couple bay leaves few peppercorns fresh minced garlic fresh chopped parsley you're just making a nice light broth exactly how much water a couple cups you want just enough just to steam the clams open put a lid on it I'll buy you a lid for your birthday what's going on with this old school let this steam y 5 minutes how they looking once the show open they're good to go awesome so what we're going do is TR out the juice so that's the broth that's going to get use in making the Chowder now you take these bad boys we're going to take them out of the shell just chop them up we're going to slice up the bacon addad knife skills okay then going to add that to the pot next thing we to do is add some onions once those get translucent We'll add the leaks and then we're going to add chopped celery for a little sweetness exactly going add some butter little more fat add some th fresh Min garlic oh I like that call fresh red pepper and some shouts so we'll let this all cook down get all those flavors together smells fantastic next we're going to add Cho yukang gold potatoes then we're going to add the clam stock that we used to steam the clams open add pure flavor baby we're going to add the fresh chop clams so that simmered a little bit now we're going to add some heavy cream touch your milk so it doesn't have to that's it yep the broth is the flavor now we're going to season it kosa salt fresh ground black pepper fresh chopped parsley a little bit of cayenne pepper and some wi sauce with all my favorite ingredients in there that's the way we do it we do it old school Real Deal this is how your dad taught you that's the way I love it crackers already come on it huh parley o delicious big clam flavor look at all the clams in there tender potatoes little nibbles of bacon bacon your own broth I think is the real kicker right here talk seasoning is just right if I get it I only get it here real deal CH oh yeah real deal real New England Style just the way we like it he UPI thank you it's a personal touch here this is something special the world's number one sandwich we've never been challenged yet mustard okay B turkey me it's just constantly driving me every single day every single sandwich that's a dude that's dedicated you guys are great man thank you very much congratulations eI'm here in downtown Boston to visit a joint that's been owned by the same family since' 68 now they've always been serving sandwiches in one form or another and they continue to reinvent themselves you know as sandwich Trends change so does their name let's see they started as Providence cafeteria then they were hungry horor then they were Downtown Deli then Providence Place now since 96 it's been called Sam L gratas where they say they're serving the world's number one sandwiches they got another Ross beef going over there you got the corn beef you've got the pastrami this was another thing we have on New York first in sandwiches first in baseball can a chicken farm please any sandwich you order here is great did you want a platter or a sandwich sir I actually asked sand if he was married listen I'd have married you for your pami he's the Michelangelo of sandwiches what's go and Sam MCR has been making masterpieces for more than 40 years dad is set up Port now with the help of his three sons thank you Donna Rob Ronnie Rich from when they were able to walk this became this a way of life there you go rob goes off to culinary school pick upis here you two take off and go where business school he go but they all came back to Dad's place every day is a new opportunity for a new sandwich we're constantly building constantly playing with new stuff like this fan favorite Chipotle pastrami I love Chipotle and colaw and it has both it is truly just the best starting with smoke pastrami done their way we take the stock from the pamies from the day before add water to it well you have eventually before we put them in the water we make sure we score them the stock is basically 40 years old so you just keep rotating the stock and then we add brown sugar so that's all that is so how many hours 2 and 1/2 to 3 hours ready let's go got to let it cool a little bit before we slice it no next thing we're going to do we're going to add a little brown sugar to the top and that's just going to melt right in there exactly it really gives it a nice little sweet taste to it good to go St slicing it up that guy want you over there look at that right there the bark smoke the pepper the sugar in my mouth next we're going to do the uh chipot honey mustard start off with mustard a lot of it oh yeah add the honey we're going to add the brown sugar brown chipotle pepper and we're mix it all together that smells like a spicy honey Dijon right now exactly so this you're going to let set up what else goes on the sandwich Co saw we out with fresh cabbage shredded carrots granulated sugar white vinegar not apple cider vinegar h no that's always made it we don't mess with that kosher salt freshly ground black pepper whole Cy seed parsley and mayonnaise and then we mix it up this sets up and then you finally we're going to have pami and we'll build it good going to grab an Italian roll start with a chipot honey mustard swiss cheese and the COA go on the top part oh you think it's big enough now where you going now we're bring on to the grill okay so how long is this on the Press uh a couple of minutes look at that so is this one of your favorites oh without a doubt delicious sandwich take a look at how nice and crispy and crunchy that Bread's become look at that pastrami the sugar uh rub down you gave it was good sl's got good Tang but the kicker gotle mustard really nice heat not overdone I was worried it was going to be too much in the flavor K it's a lot of meat m one shot it's a perfect type of Co law the Chipolte really just sets it off this is your go-to for Pam the only place for me sir everything here is first class here to go sir they got a huge takeout operation it's crazy 40 people downstairs making sandwiches so you're doing 1,300 sandwiches a day that's just in it's easily the best sandwich shop in Boston so of course a couple hundred people a day come in for this we love our clam Chow how does this clam chowder stack it's a plus so no canned clams going into this absolutely not it's got to be out of the shelf and you got to make your own broth absolutely look at those what kind of clam is this it's called a cog from um Cap Cod and then everybody's going to steam yep everybody in the pool that was some fresh chopped onions we're going add some dry thyme couple bay leaves few peppercorns fresh minced garlic fresh chopped parsley you're just making a nice light broth exactly how much water a couple cups you want just enough just to steam the clams open put a lid on it I'll buy you a lid for your birthday what's going on with this old school let this steam y 5 minutes how they looking once the show open they're good to go awesome so what we're going do is TR out the juice so that's the broth that's going to get use in making the Chowder now you take these bad boys we're going to take them out of the shell just chop them up we're going to slice up the bacon addad knife skills okay then going to add that to the pot next thing we to do is add some onions once those get translucent We'll add the leaks and then we're going to add chopped celery for a little sweetness exactly going add some butter little more fat add some th fresh Min garlic oh I like that call fresh red pepper and some shouts so we'll let this all cook down get all those flavors together smells fantastic next we're going to add Cho yukang gold potatoes then we're going to add the clam stock that we used to steam the clams open add pure flavor baby we're going to add the fresh chop clams so that simmered a little bit now we're going to add some heavy cream touch your milk so it doesn't have to that's it yep the broth is the flavor now we're going to season it kosa salt fresh ground black pepper fresh chopped parsley a little bit of cayenne pepper and some wi sauce with all my favorite ingredients in there that's the way we do it we do it old school Real Deal this is how your dad taught you that's the way I love it crackers already come on it huh parley o delicious big clam flavor look at all the clams in there tender potatoes little nibbles of bacon bacon your own broth I think is the real kicker right here talk seasoning is just right if I get it I only get it here real deal CH oh yeah real deal real New England Style just the way we like it he UPI thank you it's a personal touch here this is something special the world's number one sandwich we've never been challenged yet mustard okay B turkey me it's just constantly driving me every single day every single sandwich that's a dude that's dedicated you guys are great man thank you very much congratulations e\n"