The Art of Creating a Sandwich Like No Other

Creating a sandwich that is an art form requires precision, attention to detail, and a willingness to experiment with different ingredients. For us, it all started with making sandwiches on a sheet tray. We would gather our extra cheese and pour it into the pan, allowing it to melt and create a crispy crust on top of the bread. This simple trick added an element of excitement to our daily routine, as we never knew exactly how the cheese would melt.

As we continued to perfect our sandwich-making skills, we began to think about the importance of having a contained area. We realized that using a sheet tray allowed us to catch any stray cheese or other ingredients that might fall out during cooking. This simple trick added an extra layer of complexity to our sandwiches, making them even more delicious.

One of the key elements that sets this sandwich apart is its rich meaty flavor. The type of meat we use is similar to stew meat, and it adds a depth of flavor that is hard to replicate with other ingredients. But the real magic happens when we add the sweetness of our blackberry jam and the acidity of our pickled red onions. These two elements work together in perfect harmony to balance out the flavors and create a truly unique taste experience.

Another crucial component of this sandwich is its cheese. We use a gooey cheese that complements all the ingredients perfectly, adding a richness and depth to the sandwich that is hard to resist. And let's not forget about our sourdough bread - it's the perfect vessel for holding everything together.

One of the most memorable aspects of making this sandwich is the hot sauce bar we used to have in our cart. We would always have a variety of cool, unique hot sauces to try and experiment with. Our favorite was good old sriracha, which added just the right amount of spice to balance out the sweetness and acidity of the other ingredients.

As I reflect on my childhood memories of making this sandwich, it's amazing how certain smells can trigger deep emotions and memories. The smell of our blackberry jam, in particular, always brings me back to a specific time and place - the kitchen where we would make these sandwiches with love and care.

Now that I've shared this recipe with you, I want to challenge you to try making it at home. It's surprisingly easy, and with just a few simple ingredients, you can create a sandwich that is truly unique and delicious. Don't be afraid to experiment with different types of cheese and hot sauces until you find the combination that works best for you.

As we approach the end of this article, I want to remind you that cooking is all about creativity and experimentation. Don't be afraid to try new things and push the boundaries of what's possible in the kitchen. And who knows - you might just come up with your own unique recipe that becomes a family favorite!

And speaking of family favorites, I want to give a special shout-out to my brother, who came up with this incredible sandwich recipe. Props go to him for his creativity and willingness to take risks in the kitchen.

In conclusion, creating a sandwich like no other is all about experimenting with different ingredients and techniques until you find the combination that works best for you. With a little practice and patience, I'm confident that you can create a sandwich that will become your new favorite. So go ahead - give it a try!

"WEBVTTKind: captionsLanguage: enfour green loves food freaks baby the best stop this was a clip from the video a friend of mine John man what's up John if you're watching this thanks for that great job he made this for my food truck back in 2012 when we first opened that's important because this recipe is of major importance to me it's one of the biggest sellers that we had on our food truck it was something I've eaten more than anything and its uniqueness was something that made our cart what it was and that food truck was my first thing I ever did and because it was good the food was good that gave me so much confidence to keep pushing through on life and figuring out something and it's all led me here so this is an important recipe for me I hope that gives you some context behind the recipe I hope you enjoy here's a short rib at a time I know this sandwich looks and sounds like it doesn't make sense like it's crazy it's ridiculous blackberry jam me watercress onions what's going on here when we started the food truck my intention behind the menu having seen all these food trucks open and having heard some reviews like I don't want to buy a grilled cheese I can make the best grilled cheese blah blah blah so when we came out with ours I never wanted to hear the complaints why am I gonna buy this I could just make this myself so a lot of the sandwiches were designed to have certain elements in it that had our special little touch that maybe left people wondering how we did it why we did it I would have never come up with that combination that would have made it valuable for people to visit the truck and my brother at the time was our head chef he and I came up with most of the recipes on the food truck I did a lot of simpler stuff like three cheese the vegetarian version the chicken parm the nacho grilled cheese I think we collaborated on the three cheese original grilled cheese and his tomato soup some of the wilder recipes came from his mind sure rim awesome crunchy tasty melts in your mouth the short rib and the fourth green he sort of has that way of thinking about food that is just sort of out there and he tries lots of things and his cooking is a little bit more adventurous than mine is but it yields results like this and this was one of the most popular sandwiches on the truck it blew people's minds the combination was something people just didn't see and today we're gonna show you how to do it so this is the sandwich made from the short rib we made last episode and we would make it we would braise it we would shred it we would take the carrots in the braising liquid and store the shredded meat in it stored in core containers and then throw it in the steam table heat it up and as it sat in the steam table its sort of you know reduced and caramelized a little bit more so I'm gonna try and replicate that by just heating it up I'm gonna add a little bit of water just to loosen it up sort of reduce that and just get it nice and hot and ready to be thrown into the sandwich I've got Gruyere which I just need to shred real Gruyere says it right there we got my pickled red onions which you know how to do now and then we got some watercress which is a leaf that's grown in water hence the name these little leaves slightly peppery and it finishes with a little bit of a bitter note and that's gonna be something that balances out the sweet the acid the richness the cheesy and creamy fattiness of the cheese this sourdough which is going to be spread with a little bit of this blackberry jam and this is sort of like a blackberry preserve there's like little chunks of fruit that are still sort of left and that's sort of what I wanted I wanted to be able to bite little bits of that Blackberry and it's all wrapped in some beautiful sourdough bread and sourdough bread has a little bit of sourness to it holds up and a little bit of that blackberry jam will sort of seeped through and you might get a little bit caramelized bits on the outside of the bread and that's just sort of part of the sandwich and just kind of hovering over it brings me back to the truck and it's sort of freaky that smell was so predominant a few years of my life and this sandwich I must have eaten at least every other day for lunch I would literally eat our sandwiches every day for lunch for like two years and we designed them because we liked them and I never had sick of them because they were just good and within those sandwiches we could play around make new sandwiches that was just part of the fun of working on the truck is you just have all these ingredients sometimes you have busy times sometimes you have downtime and when you have those down times you need to feed yourself and then you could just play around so today we're gonna play with one of the old recipes I'm going to show you the secrets to show you how to put it together and now everyone can enjoy this sandwich it's not just you live in New York or if you live by this truck or if you even know about us the truck no longer exists but now that the cart is behind me and these recipes have been just so sitting around collecting dust it's time to just share them with the world to make sure that if you want a delicious grilled cheese you're gonna know how we used to do it so let's just get right into it I'm just gonna grade it on one of these little cheese grater slots this is about a half pound of cheese probably enough for about two sandwiches when I'm getting new pickles out of my pickle jar I like to use a glove or fresh washed hands just don't want to start adding stuff from the outside in there that's gonna decrease the shelf-life of these significantly so keeping things nice and clean is a good way to sort of preserve that looks about enough for one sandwich but add as much as you like you can just sort of probably even cut one more down but I don't need that much you want to get that thick center cut piece this is beautiful and you see these little holes like you're gonna get some of that blackberry jam creeping through and that's gonna make it delicious so we got cheese a bread our short rib our Mayo our jam our onions and the watercress I'm just gonna add a little bit of water to the short rib I'm gonna quickly reheat this over on the stove so now that we have our short rib cooked it's hot we can start to assemble the sandwich I smell is just taking me back this is crazy I don't really ever make this it's a cool blast to the past anyway get into it first thing you do is put blackberry jam on one side of the meat not crazy a very thin layer is gonna go a long way and now the clothes is an art how do you close this guy up without everything falling you do it very quick and with confidence just like you would a book I sort of forgot normally we make our sandwiches in a sheet tray just like this and so when all of the cheese would fall out then I could catch it in the sheet tray and then sprinkle some on top while it's cooking to kind of create a little cheesy crust you could sort of see it in this picture right here so I'm just gonna do the gather all my extra cheese in the bottom of the pan and when you're at home make the sandwich in something like this so you can have like contained area and you have your sandwich she's a beauty now we just have a cast-iron skillet preheating on medium heat and we're just gonna let that sit for like 10-15 minutes let it really get preheated not too hot not too warm it's on a medium heat it's gonna be hot enough but it's not gonna like burn the bread immediately when we put it on there which if you have too high of a heat with a cast-iron you're gonna run the risk of doing it when you make something like this at home and you're not in a rush cook it on a lower heat than you would a higher heat because then it's like a steak right you could just keep flipping it until you get the nice sear and color on the outside it's just you're never gonna overcook the center we're gonna move on over to the stove and show you how we would cook these two orders serrated knife always works best you've let it cool now it should be okay to cut oh man I've been waiting all week for this it's so good it tastes exactly like we used to make it and now that I know that it's proven the whole concept of my cart wrong which is something you couldn't do at home now you can do this at home this is for everyone and you should do this all the time if you're making short ribs for dinner buy more and reserve some specifically for this it's gonna be another meal it takes no time to put together just have to have a few things like your pickled red onions which you should always have in the fridge because they're so easy the complexity of this sandwich is every element works together in an intentional way the meat is like rich meaty kind of stew meat it reminds you of like a dinner and then quickly after that you get this sweetness from the jam then you get the acidity from those pickled red onions that bitterness of the water cuts doesn't really taste bitter but it's there and it balances things out the cheese is that gooey cheese that you're looking for it complements all the ingredients well and the sourdough just ties it all together gets this beautiful brown this sandwich brings back crazy memories all these hot sauces here because we had a hot sauce bar in our cart cheeses and hot sauces just go really well in our opinion so we would always just kind of have cool hot sauces to try see what worked well with what sandwiches every hot sauce is delicious on a grilled cheese my particular favorite with this one is good old sriracha at the time this was super hot and we loved it and I think it's the best hot sauce to complement this sandwich the only thing it's missing is spicy and this has that spice that just comes makes it delicious when you get these little caramelized bits of the blackberry jam on the outside it's not burnt it just adds sort of the characteristic of the sandwich which is what made it visually identifiable as ours now this isn't even me Tooting my own horn this is not my creation I know how to make it but props goes to my brother this is a wild creation I don't know many people who would come up with this combination but he did so respect much love and so here it is your new favorite sandwich thank you for watching thank you for taking a trip down memory lane with me sorry I got a little overly nostalgic doing it but smells can jog a memory a deep memory and this sandwich associated with many different types of memories for me so I'm happy to share it with you give it a shot that's that let me know what you think in the comments I'd love to hear what you think about this sandwich just another reminder Saturday battle the kitchen's smoking and grilling with a bees channel going up against the camp from Daddy Dutch BBQ I mean look how scary he is right here is this guy a mess and scariest dude around anyway make sure you tune in vote for the best man it's gonna be really fun we're gonna try to make it a really fun episode that's all that I have today go make the sandwich I'll see you next time until then take care of yourself and go feed yourselffour green loves food freaks baby the best stop this was a clip from the video a friend of mine John man what's up John if you're watching this thanks for that great job he made this for my food truck back in 2012 when we first opened that's important because this recipe is of major importance to me it's one of the biggest sellers that we had on our food truck it was something I've eaten more than anything and its uniqueness was something that made our cart what it was and that food truck was my first thing I ever did and because it was good the food was good that gave me so much confidence to keep pushing through on life and figuring out something and it's all led me here so this is an important recipe for me I hope that gives you some context behind the recipe I hope you enjoy here's a short rib at a time I know this sandwich looks and sounds like it doesn't make sense like it's crazy it's ridiculous blackberry jam me watercress onions what's going on here when we started the food truck my intention behind the menu having seen all these food trucks open and having heard some reviews like I don't want to buy a grilled cheese I can make the best grilled cheese blah blah blah so when we came out with ours I never wanted to hear the complaints why am I gonna buy this I could just make this myself so a lot of the sandwiches were designed to have certain elements in it that had our special little touch that maybe left people wondering how we did it why we did it I would have never come up with that combination that would have made it valuable for people to visit the truck and my brother at the time was our head chef he and I came up with most of the recipes on the food truck I did a lot of simpler stuff like three cheese the vegetarian version the chicken parm the nacho grilled cheese I think we collaborated on the three cheese original grilled cheese and his tomato soup some of the wilder recipes came from his mind sure rim awesome crunchy tasty melts in your mouth the short rib and the fourth green he sort of has that way of thinking about food that is just sort of out there and he tries lots of things and his cooking is a little bit more adventurous than mine is but it yields results like this and this was one of the most popular sandwiches on the truck it blew people's minds the combination was something people just didn't see and today we're gonna show you how to do it so this is the sandwich made from the short rib we made last episode and we would make it we would braise it we would shred it we would take the carrots in the braising liquid and store the shredded meat in it stored in core containers and then throw it in the steam table heat it up and as it sat in the steam table its sort of you know reduced and caramelized a little bit more so I'm gonna try and replicate that by just heating it up I'm gonna add a little bit of water just to loosen it up sort of reduce that and just get it nice and hot and ready to be thrown into the sandwich I've got Gruyere which I just need to shred real Gruyere says it right there we got my pickled red onions which you know how to do now and then we got some watercress which is a leaf that's grown in water hence the name these little leaves slightly peppery and it finishes with a little bit of a bitter note and that's gonna be something that balances out the sweet the acid the richness the cheesy and creamy fattiness of the cheese this sourdough which is going to be spread with a little bit of this blackberry jam and this is sort of like a blackberry preserve there's like little chunks of fruit that are still sort of left and that's sort of what I wanted I wanted to be able to bite little bits of that Blackberry and it's all wrapped in some beautiful sourdough bread and sourdough bread has a little bit of sourness to it holds up and a little bit of that blackberry jam will sort of seeped through and you might get a little bit caramelized bits on the outside of the bread and that's just sort of part of the sandwich and just kind of hovering over it brings me back to the truck and it's sort of freaky that smell was so predominant a few years of my life and this sandwich I must have eaten at least every other day for lunch I would literally eat our sandwiches every day for lunch for like two years and we designed them because we liked them and I never had sick of them because they were just good and within those sandwiches we could play around make new sandwiches that was just part of the fun of working on the truck is you just have all these ingredients sometimes you have busy times sometimes you have downtime and when you have those down times you need to feed yourself and then you could just play around so today we're gonna play with one of the old recipes I'm going to show you the secrets to show you how to put it together and now everyone can enjoy this sandwich it's not just you live in New York or if you live by this truck or if you even know about us the truck no longer exists but now that the cart is behind me and these recipes have been just so sitting around collecting dust it's time to just share them with the world to make sure that if you want a delicious grilled cheese you're gonna know how we used to do it so let's just get right into it I'm just gonna grade it on one of these little cheese grater slots this is about a half pound of cheese probably enough for about two sandwiches when I'm getting new pickles out of my pickle jar I like to use a glove or fresh washed hands just don't want to start adding stuff from the outside in there that's gonna decrease the shelf-life of these significantly so keeping things nice and clean is a good way to sort of preserve that looks about enough for one sandwich but add as much as you like you can just sort of probably even cut one more down but I don't need that much you want to get that thick center cut piece this is beautiful and you see these little holes like you're gonna get some of that blackberry jam creeping through and that's gonna make it delicious so we got cheese a bread our short rib our Mayo our jam our onions and the watercress I'm just gonna add a little bit of water to the short rib I'm gonna quickly reheat this over on the stove so now that we have our short rib cooked it's hot we can start to assemble the sandwich I smell is just taking me back this is crazy I don't really ever make this it's a cool blast to the past anyway get into it first thing you do is put blackberry jam on one side of the meat not crazy a very thin layer is gonna go a long way and now the clothes is an art how do you close this guy up without everything falling you do it very quick and with confidence just like you would a book I sort of forgot normally we make our sandwiches in a sheet tray just like this and so when all of the cheese would fall out then I could catch it in the sheet tray and then sprinkle some on top while it's cooking to kind of create a little cheesy crust you could sort of see it in this picture right here so I'm just gonna do the gather all my extra cheese in the bottom of the pan and when you're at home make the sandwich in something like this so you can have like contained area and you have your sandwich she's a beauty now we just have a cast-iron skillet preheating on medium heat and we're just gonna let that sit for like 10-15 minutes let it really get preheated not too hot not too warm it's on a medium heat it's gonna be hot enough but it's not gonna like burn the bread immediately when we put it on there which if you have too high of a heat with a cast-iron you're gonna run the risk of doing it when you make something like this at home and you're not in a rush cook it on a lower heat than you would a higher heat because then it's like a steak right you could just keep flipping it until you get the nice sear and color on the outside it's just you're never gonna overcook the center we're gonna move on over to the stove and show you how we would cook these two orders serrated knife always works best you've let it cool now it should be okay to cut oh man I've been waiting all week for this it's so good it tastes exactly like we used to make it and now that I know that it's proven the whole concept of my cart wrong which is something you couldn't do at home now you can do this at home this is for everyone and you should do this all the time if you're making short ribs for dinner buy more and reserve some specifically for this it's gonna be another meal it takes no time to put together just have to have a few things like your pickled red onions which you should always have in the fridge because they're so easy the complexity of this sandwich is every element works together in an intentional way the meat is like rich meaty kind of stew meat it reminds you of like a dinner and then quickly after that you get this sweetness from the jam then you get the acidity from those pickled red onions that bitterness of the water cuts doesn't really taste bitter but it's there and it balances things out the cheese is that gooey cheese that you're looking for it complements all the ingredients well and the sourdough just ties it all together gets this beautiful brown this sandwich brings back crazy memories all these hot sauces here because we had a hot sauce bar in our cart cheeses and hot sauces just go really well in our opinion so we would always just kind of have cool hot sauces to try see what worked well with what sandwiches every hot sauce is delicious on a grilled cheese my particular favorite with this one is good old sriracha at the time this was super hot and we loved it and I think it's the best hot sauce to complement this sandwich the only thing it's missing is spicy and this has that spice that just comes makes it delicious when you get these little caramelized bits of the blackberry jam on the outside it's not burnt it just adds sort of the characteristic of the sandwich which is what made it visually identifiable as ours now this isn't even me Tooting my own horn this is not my creation I know how to make it but props goes to my brother this is a wild creation I don't know many people who would come up with this combination but he did so respect much love and so here it is your new favorite sandwich thank you for watching thank you for taking a trip down memory lane with me sorry I got a little overly nostalgic doing it but smells can jog a memory a deep memory and this sandwich associated with many different types of memories for me so I'm happy to share it with you give it a shot that's that let me know what you think in the comments I'd love to hear what you think about this sandwich just another reminder Saturday battle the kitchen's smoking and grilling with a bees channel going up against the camp from Daddy Dutch BBQ I mean look how scary he is right here is this guy a mess and scariest dude around anyway make sure you tune in vote for the best man it's gonna be really fun we're gonna try to make it a really fun episode that's all that I have today go make the sandwich I'll see you next time until then take care of yourself and go feed yourself\n"