I liked it little estep Auriga me yeahpaprika you say that I thought you weresaying pepper iike I know what it lookslike it's PAP right not PEP BER that'sbe a positive I love sandwiches bigsandwich guy I love them knows it I likesomething that's like a moderatelycrusty nice and kind of soft insideyou know I'm sandwich it's like a littlemicrocosm of a meal sort of the dish youmake when you don't have anything elseI've had a lot of sandwiches in my lifethere I just can't get enough of em theywere in the kitchen making our favoritesandwiches they got here in the TestKitchen and I'm gonna show you how tomake one of my favorite sandwiches wellyou want to get the highest qualityingredient you can get all right it'sjust back at some good cultured butternice room temp so you can spread it andthen I like to get a nice nice hand Iknow how Brants it's a good very commonthing just a butter and that kind ofdeal so it's just it's simple it'swonderful well this one's pretty freshit's nice but sometimes I even liked itbefore you kind of heat him up a littlebit in the oven just get him a littlewhoa you know those reminds me I Iworked it we had this deli a long timeago and this one guy would come in allthe time and you know and he always madepoints that on both sides of the breadhe always wanted but at the time I neverknew folks I grew up with my familythey never no one was putting likebutter as like a condimentI gotta make a sandwich but in certainareas it's like very very common I knowwhere the hell this guy was from greatstory Brad oh yeahcultured butter is just like regularbutter where you take cream and youseparate it you separate the butter milkfrom the solid facts which would be thebutter and cultured is when you takethat cream and you inoculate it withlike bacteria and he's like it gives offthat lactic flavor that lactic acid it'slike when you get a real good butterthat's kind of tangy yeah put a littlepepper on the bottom just a little it'sall about that for me it's all about thelittle bundles you know I'm not tryingto I am NOT trying to hear that lookjust a little and here it'd be nice ifyou had the little sound what's doingpretty friggin I got some sauerkraut haha imagine that so I'm gonna add alittle bit this is a nice little spicytumeric sauerkrautokay look oh yeah a nice little crunchthat's the secret topper for sandwichesyou know people put the jardin there thepickled this some of you got half asauerkrautalright look we got a party it's like 30people on the shoot so we'll cut them ina little thing he's here there you gobread butter ham sauerkraut butter andbreadsorry co-op show it's delicious but itdoesn't really it's actually very goodwith it it's simple I knew it was gonnabe goodcuz it's fantastic sandwich so this islooks like actual OBS best muffuletta Idon't want just like some squishyItalian arrow roll I want something alittle bit of character to it so I alsolove that you can basically assemblethis sandwich kind of large format andthen cut it to serve I want meat kind ofon the outsides and I want all of relishkind of like right in the middlethis is Genoa salami this is mortadellaI mean this is not like one of thosekind of like Italian hero like oil andvinegar situations like per say this isour olive salad so like tangy pickledspicy peppers olives shallot garlic allthat stuff just like bringing a littlebit of moisture a lot of flavor a lot offront punchwe've got prosciutto and then I've gothow we pronouncing this guysgabagool all right we're going kolcabacool on it all right I just find likethe provolone gives a little bit ofsharpness or the mozzarella gives you alittle bit more a little bit more likemoisture you know just keep goingthere's anything that flatbread taughtus and a probably totally unrelatedepisode that will have no meaning to youwhatsoever just keep going let's go fromhere you can wrap this okay it's onlygonna get betterthe A's best muffuletta make some nicefat wedges got gentlemen salami I've gotmortadella Cabo ghoul and prosciutto gotprovolone I've got mozzarella olivesaladtoday I'm gonna show you one of myfavorite sandwiches it is actuallyinspired by a recipe that is onlinecalled the Nicoise toastso it's an open-faced a smoky sort ofpaprika mayo oil pack tuna olivesmarinated shallots and herbs I'm gonnacut my bread I think I'm gonna give it alittle toastso the paprika mayo is kind of like acheaters aioli situation I'm gonna do alittle bit of grated garlic a little bitof smoked paprika a splash of sherryvinegar a little bit of salt these havealready been soaked in a little bit oflemon juice salt and sugar so they'rekind of like lightly pickling nice highquality oil packed tuna I'm gonna drainthe oil okay so I'm trying not to breakit up too muchkeeping it in Nice flakes and then I'vechosen to add also oil cured blackolives for like a little bit of like asalty briny situation just seasoning thetuna bit cuz it's been sitting in oil socould used a little bit of lemon juiceto brighten it up mayo on both sides duhwe're gonna start adding this okay sothese are about eight minute eggs thisis a really weird knife I'm using butI'm gonna just go with it I'm cuttingthem seasoning the yolks always and thenwe'll do some pickling numbers i tornolives and then some little dill sprigsand then I'm gonna give the whole thingjust a little squeeze of lemon juice anda little drizzle of olive oil to keep itall nice and saucyvoila we'll call this a Spanish funyacht am I gonna get in trouble for thatManny's on the bottom some really highquality tuna sliced medium boiled eggspickled shallots oil cured black olivesand herbs anybody want some of mysandwich will shout it on there you havepickled shallot black olives sliced eggsI love black tuna obviously too now youhave this breakfast lunch or dinnerthat's it right now it's betweenbreakfast and lunch this one is kind ofa riff off of one that I had growing upI think it's a famous sandwich shop it'scalled Bianca's this is not the exactway they made it they had like more ofan Italian bread but I'm just kind ofusing just some I'm slicing some whitebread up so the components are slicedwhite bread some Swiss cheese MarchAdele at Turkey I have some pepperTurkey but kind of any Turkey reallythin you want to kind of nice and drapeyso first off I'm just going to brown thebread a little bit golden almost goldenbrown like I don't like to take it toofarthat feels right I just wanted one sidetoasted I'm gonna make a sauce no neverI'm gonna add seven Dijon mustard I'mgonna add just a splash of the juiceokay coarsely tornjust kind of dress it yourself theminute girls kind of classic - a lot ofItalian subsI'm just gonna spread the mayonnaisemustard a little bit of the pepper tunajuiceI don't like it kind of layered I wantto kind of drape he just so kind of eachpipe berries some Swiss to layers andthen flip itI would say it's inspired by childhoodstoner vibes because I was a formerstoner there's so much like texturegoing on between like the fresh crunchylike watery iceberg and then like a bitof heat from the porcinis both in thejuice chilies themselves and then thejalapeno chips and then you get likereally good bites fatty mortadella Swisscheese and the pepper Turkey so mysandwich is a fried chicken sandwichthe best I think I got the best sandwichlike we're being honest here right so Ilike to use a Martin's potato bunbecause it's sweet and squishy this hasbeen lightly toasted I'm going to make alittle condiment here a little kicked-upMayo so I always use Hellmann's to kindof lighten up the mayonnaise I'mstirring in a little bit of lobna itgives it some tang and acidity I'm gonnaspike it with a little mustard oil likewhen you smell it it's horseradish IInot like your typical spicy mustard soit's really great in like rich dishes toreally cut it pick it up perk it up alot of like Bessie chops have mustardoil and cilantro so I felt it felt goodhere felt like it needed to be herethe main like driving force behind allthe flavors is this stuff this is calledItaly pody and it's a chutney masala sothis is my sauce it's very very likevibrant perky and it's gonna be greatwith this chicken I like to use kind oftoo much generous generous this is achicken thigh that's been marinated justlike southern style hot saucebuttermilk dredged in flour puts a twistis it's fried and ki-woo so that addslike a nice like nutty flavor and I'mgoing to dust it in this a bleep Obiit's already looking pretty good rightno for me this is the correct ratio ofchicken to bun I want I want my chickenpopping out shredded lettuce I reallylike iceberg for stuff like this becauseI don't want flavor or complexity I justwant crunch we're gonna get all thislettuce on here just you wait and seeflip double flipwe have squishy toasted Martin's potatobun kicked-up Mayo with lobna mustardoil and chopped cilantro crispy friedchicken five dusted in italy cozy andcrispy shreddedmm-hmm so you really get a lot of likepunch you in the face mustardy heat fromthat mustard oil which is really niceagainst the creamy fatty lubna myfavorite thing is the idli pody adds areally nice nutty flavor you get like akind of an umami flavor bomb happeningit's delicious it's wonderful I love itbest sandwich I think I've won this oneI finally went around today I'm gonnamake one of my favorite sandwichesCalifornia veggie it's a really goodvegetarian sandwich and it's reallycrunchyand it has like all kinds of things thatI love I have a lot of romaine and alittle bit of this buttermilk dressingthe avocado Chris's version you smash ita little bit and then it sticks to thebread so it's got to be served on likehippie bread something grainy and CD andwhole weady I'm just a mustard amayonnaise person I put it on all of mysandwiches I usually toast the breadunless it's like really great bread thatdoesn't need to be toasted so like abaguette that you bought that morning soI think I'm gonna put this like thismaybe a little drizzle of dressing whynotoh the lettuce never to forget readyhaha California veggie sandwich CD breadsmashed seasoned avocado then we have alayer of dressed crunchy romaine pickledvegetables fantastically thin cucumbersalso dressedMuenster cheese an assortment ofdelicious fresh sprouts mayonnaise amustard on both sides and it should bepretty drippy best eaten alonemy favorite sandwichis from Court Street grocers which isthis amazing sandwich shop chain inBrooklyn in my opinion the very bestsandwich they do is called a broccoliReuben which basically has all theelements of a regular Reuben but insteadof corned beef you use roasted broccolifundamentally important thing withReubens use good rye bread so the firstthing I'm gonna do is just butter oneside of these I'm using a cast irongriddle that spans the length of twoburners it's like the best thing for anykind of like diner style food so this isroasted broccoli that's been seasonedjust with salt and pepper and olive oilthey've just become like reallybeautifully charged and now we're gonnamelt some Swiss cheese on top of them onthe skillet putno that's like a to slice kind of dayand cover this with a bowl and then thecheese is going to melt super quicklyI'm only doing it on one side because Idon't want the whole thing to be likesuper crunchy all the way through verycarefully oh yeahyou see if I can do this all in one wantto go I'm not quite so toasted sidesface downcome back sauce is going on both sidesso okayI'm gonna take my cheesy broccoli andthen on the other side I'm gonna putsome sauerkraut and then I'm just gonnaclose this press it down a little bitokay so you've got sauce cheese broccolikraut more sauce buttered bread it'slike it's truly like the perfect bitehi I'm going away from the desk kitchenI want to show you how to make one of myfavorite sandwiches it's actually mostlike a snack I do at home when I'mhungry and all these ingredients youwill find them at any time in my housetoday I have this nice ciabatta so now Ihave to wait until the bread is toastedlet's talk about something about aleader or the origin of sandwich comesfrom like the 1870s or anything hundredsor even before from this gambler inEngland who refused to leave the tablebecause he didn't want to mark the cardsyou know with his fingerprint he willorder a piece of cooked meat and ask fora piece of toast bread and put it inbetween there so he could like still beplaying cards so that's why everybodystarted knowing him that's a sandwichthis is really good butter thank youguys I feel special good amounts ofbutter I'm known for putting tons ofbutter on my bread to the point I feellike I eat butter with bread reallyfancy mortadella I never tried it and Iput a lot on is there oh my god smellsdelicious I have a nice trick that I'vebeen dying to show in camera so if yougo to a picnic and you don't have a goalfor your potato chips and you are afraidof 20 people putting their hands on thebag no knowing where they're havingtheir hair this makes things easier thisis what I wrote for when I'm hungry andupset not upset I don't need upset butwhen I'm hungry I always have thesestingrays at home I'm taking these to mydesk for hobbywe're here in the Test Kitchen and I'mgonna show you how I make one of myfavorite sandwiches and let's do it yeahstart with bread they call bread thefoundation of the sandwich my foundationis pho kaca heavenly pillowy texture sowe're gonna start with this guy breadedchicken cutlet you could slice and fanout I like for the for the sake of thecross-section the photo I like a fullchicken cutlet on there cheese wisefresh mozzarella if you wanted to dothis warm and melt the mozzarella on topyou could i'm deli-style I'm all delistyle holiday cold cheese thinly slicedyou don't need to be pretty with thecheese it's just about covering up themeat this is an Italian deli staple it'sleaking juice whatever red bell pepperroasted we are gonna slice it and justkind of drape these across the thingthat makes a sandwich great is thecondiments very roughly chop someCastelvetrano olives in true Italiandeli fashion Calabrian chilies Mayothese are gonna get mixed up for alittle bit of freshness we're gonna gowith some pesto and again this is notabout looks okay last thing I alwaysthink a sandwich should have a littlebit of raw onion if it's going to be acold sandwich gives you that like kindof crisp clean spicy element to it okayalways a bit of pressure push down mylast name's Delaney sounds Irish it isIrish but I'm mostly Italian this is theDelaney Italian chicken cutlet sandwichthe moment of truth here oh yeah look atthe layers here focaccia cutlet motsroasted red pepper onion olive Calabrianchili Mayo pesto spreadI've made a lot of sandwiches my day itwasn't surprised this is good he'salways gonna be good so my favoritesandwich is like more of a more of atoast but they said it counted as longas I could eat it with my hands chilicheese toast is kind of like a verystandard thing you'll see in Indianhousehold and for the version I grew upwith has tomatoes on the bottom usuallysome kind of crusty bread to startcheese but not just any cheeseimal cheese almost like cheddar with aplot twist is how I would describe amole cheese boom that is aa mole cheeseactually you know what I think this isjust gonna oh it grates reallybeautifully and it melts really nicelyI'm gonna donice and thin slices I like to nestlesome chilies in there for a little spicebecause chaat masala isn't that spicy onits own Tomatoes go down first then putthe cheese I like when it spills overbecause like then these parts get alittle like crisp and crunchy and youcan kind of just have those as snack I'mgonna touch these chilies with my handsalthough that's not advisableI don't know how long this will takelet's start with five minutes and seehow it goesthis is what we're looking for thattoast is nice and toasty we've got somelittle charred bits so this is thelargest box of java saw I've ever seen Ilove it you'll find it a lot of IndianStreet food I like to go really liberalwith my chopped masalaoh we're going really liberal todaythere's that one mmm oh my god the breadis just like a nice neutral sturdy facegot the tang of the tomatoes the chiliesare spicy old charred and the cheese islike golden and bubbly and then hit itwith chaat masala oh I wish I had aglass of milk right nowJoin Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Morocco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, our beloved pro chefs make their favorite sandwiches. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! http://bit.ly/2n0gbmu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Pro Chefs Make Their Favorite Sandwiches | Test Kitchen Talks | Bon Appétit