Though, at the end when he said "If you're worried about everything falling out, too bad." You know what stops that? HAVING A HINGE ON THE BREAD! lol That is why a lot of us do that, helps keeps things together. IF you want to make something, or go somewhere that has bread that is clean cut all the way through then make sure its wrapped up in paper to keep it together.
Made these sandwiches for lunch with some ingredient swaps tonight (different cheese and meat) and added cucumbers per my kiddo's request. It was PHENOMENAL. The only thing to make it better would be if it were garden season. I'm ready for garden tomatoes instead of grocery store tomatoes! Thanks, Frank!
Everything here is 10/10 and I'd love to make a quick suggestion that I love, especially if this is for a lunch: wrap the sandwich in wax paper. Why? 1. is keeps your lovely, super loaded sandwich together and 2. it makes it feel even more "special". I don't know how else to explain and is 100% not needed... but something about unwrapping a present to yourself just tastes better XD
1000% AGREE. A lot of our enjoyment of our food is psychological. And when i unwrap it and start eating it. it feels like im eating some expensive gourmet sandwich (even if i am not).
I use Tin Foil, holds together better. But you need to wrap it up with something non occlusive, or it will be a soggy mess. So anything but Saran Wrap.
The real reason it tastes better when you wrap it up tight is because it brings all the flavors together! All the fats, acids etc mingle with each other and layer nicely. Unwrapping it also does make it feel special but that's because it actually is!
The thing that changed my life was adding cheese doritos on top of the lettuce in a wrap or sandwich, the texture is so satisfying and it's a must every time for me now. Might seem cheap and ghetto but it's all about the texture, adds so much
Frank had me on both cutting the bread all the way and with the Provolone... but it is so great him giving it this simple but also letting others go with what they like.
My perfect sandwich (not including gourmet fancy stuff, like no steak sandwich thats different) -Start with the oblong Sourdough slices -Spread mayo and sriracha hot sauce -Lay down turkey slices, and on top of that lay down pepper jack cheese triangle slices. Add bacon before the cheese if you have some -Put in toaster oven/microwave to melt tthe cheese and crisp up bread a bit -Now add shredded iceberg lettuce on other slice -add grilled caramalized onions, I personally skip tomatoes (too wet, and aren't insanely tasty to me) -Add slices avocado -Add lays original potato chips -Pair with a nice coke on ice -And a nice nap on the couch with that one blanket/wool we all love
I started chopping my tomatoes into small pieces for my burgers and sandwiches, brings the same structural improvement on the sandwich that the chopped lettuce does
This is not the best sandwich you'll ever make but it could be. WRAP YOUR SANDWICHES and let them sit for 10 minutes. THEN it will be the best sandwich you'll ever make.
If I'm making a perfect sandwich it'll need Duke's mayo and a hint of dijon mixed on both sides, hot chile relish, a layer of richer salami or ham with the turkey, and a seasoned vinegarette to toss the veg in before assembling.
Yes and also if you remove an ingredient like for example lettuce, it's still gonna be a sandwich. But if you remove the bread it's definitely no longer a sandwich
Try this… mustard on bottom. Cheese, lettuce slices or torn, meat, tomato. Mayo top side sprinkled w/pepper. And I agree… Italian bread 🥖 Looking 👀 forward to lunch now!
That’s a beautiful sammy! I put the maters on the meat, then the shred. The mayo on top holds the lettuce and the tomatoes nestle into the meat so there’s little spillage or sliding. And I do a very light spread of Dijon on the bottom side then cheese then sliced pickles. I want that pickle in every bite 😄
My ultimate sandwich has: Intensively smoky ham, locally made. Some stronger cheese that has texture to it like Grünberger(is the dots on the U correct?), honey mustard mayo, buttered bread topped with some pea shoots for both that mid-level texture crunch also refreshing earthly taste to it.
The most smokey ham i've ever had is called Black Forest Ham. It's made in the black forest region of Germany. But you have to buy it at an import store. The stuff here in the USA is just virginia ham. Too bad we don't respect european labeling laws. Check out a video on youtube about how they make it. It's very delicious.
@@raideurng2508 The fillings are trying to escape because he doesn't know the crucial final step when making a sandwich like this. If you wrap the sandwich up tight in wax / parchment paper it not only brings all the flavors together but it also keeps your sandwich intact.
@@raideurng2508 I do and so do many people? You can reuse the wrapper over and over for as many as you make if its for a family. It turns the quality up a level so why wouldn't you when it's so simple?
Worked in a sandwich shop in high school, 60 years ago. They taught me: Every bite should be consistent, every sandwich should be uniform. Been making them that way ever since. Lol.
@@lucasaraczudar5291 I do love butter in a sandwich, some people find it strange but it's done in Europe a lot, where I grew up, and we love our butter haha. Cream cheese is great in a turkey wrap!
They could have made the "best" sandwich but chose the coldest sandwich anyone could make & called it "best" which is a little weird but I still enjoyed it.
I like to soak my red onion slices in ice water for about 10 - 15 min before adding them to my sandwich. It eliminates some of the bite/aftertaste and is still tasty
LOL. Simple solution when the Bread is Butterflied and Truthfully, I like it better Butterflied as it keeps the Ingredients INSIDE while eating. Try placing the fillings on the OUTSKIRT of the Sandwich, tapering thinner toward the middle. Problem solved simply by "Assembling" properly/compatible with a "Butterly" cut. In addtiion, if using shredded Lettuce (or similar) try putting SOME of it on the Sauce or Spread that is on the Bread to keep it in place and when adding a sliced ingredient as Meat or Cheese, place some UNDER that to keep it in place as well. Now you have the shredded choice secured much better and will lose less or none.
I worked with a Michelin star chef back in the day, and he was adamant that when building a sandwich or burger your primary ingredient should be at the top. The reasoning is that you're pallet will taste what is closest to you're upper pallet first and the rest of the ingredients will fill in the taste as you chew. Not trying to be controversial, but ever since I learned that, I think you can taste the difference. For instance, here, you're going to be having a tomato sandwich with some turkey as apposed to a turkey sandwich. All I say, is try the to two back to back and see if there isn't a difference. Thanks!
I'm not so sure how much truth there is to that. What I taste first are the ingredients at the bottom since... you know, that's where my tongue is located and like 99% of all taste receptors in my body.
After the meats and cheeses, assemble and put upside down on a hot cast iron fry on pan, and cover with a roasting pan. A few minutes flip the sandwich and cover again until both sides are toasted and cheese is melted. Assemble the rest quickly and serve before the cheese cools.
I prefer using the v-cut method of cutting the bread. You pull off the top and then pull out any bread at the bottom so you have maximum room for what goes into the sandwich. Once you have everything in your sandwich, put the top back on and push it down. Now nothing will fall out. Subway use to cut their bread this way, and it's how I prefer my subs to be made.
⭐⭐⭐ A classic Frank Original ! · Encounter Power lv. 1 : Ghost · Catching Power lv. 1 : Dark · Raid Power lv. 1 : Grass (Cheese, Lettuce, Red Onion, Smoked Fillet, Tomato, Pepper, Salt, Mayonnaise, Olive Oil)
I used to love romaine until I discovered green leaf lettuce and now it’s my go-to lettuce for sandwiches. The rinds of green leaf are a lot thinner too, I feel like most bugged romaine nowadays is 30-40% rind which I hate
Never saw those tomatoes but they look great for a sandwich. Less goopy, more solid tomatoes really elevate them than a standard grocery store tomatoes that tend to be more goopy. Beefsteak is the style I look for at the farmer's market. If I do use grocery store tomatoes, I sprinkle a little Italian blend seasoning on them as well as salt. Most of the hoagie shops here do that, really great if you're making them for later.
Frank, you did a fantastic job on this one. Too many people get this wrong and it's kinda sad. While I disagree on some of the little things you did, this is still way better than anything else on TH-cam. Best piece of advice I'd share is to cut the sandwich on a slight diagonal for each cut. It makes it easier to get that first bite in, especially if you really layer the sandwich up like I do. My favorite it ham, capicola, genoa salami, pepperoni, and aged provolone with all the fixings too. If you're not going to eat it all in one sitting, wrap the sandwich. It helps it hold it's shape and moisture while it waits to be eaten.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I like imagining he had a bad experience at the deli today and went "Fine, I'll do it myself. Get the cameras rolling."
Maybe he was at subway lol
You won the comments section! 😂
I recently made a ziti for the same reason lol
Though, at the end when he said "If you're worried about everything falling out, too bad." You know what stops that? HAVING A HINGE ON THE BREAD! lol That is why a lot of us do that, helps keeps things together. IF you want to make something, or go somewhere that has bread that is clean cut all the way through then make sure its wrapped up in paper to keep it together.
@@MarkSmith-sf8fzsame but angel hair and clams
I like Frank's presentation, straight to the point
"Since I'm a child"
I feel that Frank
i thought he meant like “ever since i was a child” as in for many years of his life he’s enjoyed hellman’s mayo
@@104ist i believe that is what he meant
@@104ist It is 100% what he meant, I think he just misspoke. I was just making a joke based on how he said it :)
@@redrobotmonkeyand he made a bad sandwich at that
Same lmao
There should be a video on what type of breads go with which kind of meats and fillings.
In general, soft breads go with soft fillings, hard breads go with hard fillings.
Why do you even need a video for that?
Just make sandwiches and figure it out, trial and error.
Whats next, videos how not to forget to breathe?
Do yall even watch the videos?
Any bread goes with any filling
This is addressed within the first minute of the video
Made these sandwiches for lunch with some ingredient swaps tonight (different cheese and meat) and added cucumbers per my kiddo's request. It was PHENOMENAL. The only thing to make it better would be if it were garden season. I'm ready for garden tomatoes instead of grocery store tomatoes! Thanks, Frank!
What bread did you actually buy and use, his description is vague at best, and inaccurate at worst.
@@aetrew5499 I actually made my bread, but it was a baguette that I added sesame seeds to. Kroger sells something very similar, I just enjoy baking. 💜
Garden tomatoes hit DIFFERENT
I swear they taste seasoned 😅
One thing he forgot to do if he was making it authentic deli-style is wrap it in parchment to compress everything.
Exactly my preference. Tightly wrapped sandwiches just taste better somehow.
@@NotSoRev It's because it squishes everything together so the flavors meld and it makes the bread more pliable.
I was thinking this too, or at least plastic wrap. I feel like just doing that for a while helps the sandwich stay together better.
Foil or paper should be on the ingredient list for hot and cold sandwiches, tacos, bbq, etc.
hard agree. a wrapped sandwich just hits different
Everything here is 10/10 and I'd love to make a quick suggestion that I love, especially if this is for a lunch: wrap the sandwich in wax paper. Why? 1. is keeps your lovely, super loaded sandwich together and 2. it makes it feel even more "special". I don't know how else to explain and is 100% not needed... but something about unwrapping a present to yourself just tastes better XD
1000% AGREE. A lot of our enjoyment of our food is psychological. And when i unwrap it and start eating it. it feels like im eating some expensive gourmet sandwich (even if i am not).
I use Tin Foil, holds together better. But you need to wrap it up with something non occlusive, or it will be a soggy mess. So anything but Saran Wrap.
The real reason it tastes better when you wrap it up tight is because it brings all the flavors together! All the fats, acids etc mingle with each other and layer nicely. Unwrapping it also does make it feel special but that's because it actually is!
@@rawbmar1166 great points!
The thing that changed my life was adding cheese doritos on top of the lettuce in a wrap or sandwich, the texture is so satisfying and it's a must every time for me now. Might seem cheap and ghetto but it's all about the texture, adds so much
Oh my goodness, thought the same and actually bought these 10 min ago to do the same😂😂😂, funny
I made grilled ham and Gruyère sandwiches the other day. I sliced apples with my mandolin and added those for crunch. Heaven!!🤤🤤
Think I like that.,,,
You should be kinder to your mandolin. It’s meant for music not slicing!
Frank is great! Please have him do more recipes! He explains every choice, step, and technique. Plus he is entertaining.
Frank had me on both cutting the bread all the way and with the Provolone... but it is so great him giving it this simple but also letting others go with what they like.
I'm scrolling through the comments, and haven't seen one about Frank harvesting his own wheat!!
Has he come a long way, or have we??
Love this. I used to manage a tea room and we were sticklers about presentation of our sandwiches. So happy to see you salting those tomatoes!
Yeah, but if you ask a restaurant to salt anything, it’ll come back saltier than a bag of Lays.
My perfect sandwich (not including gourmet fancy stuff, like no steak sandwich thats different)
-Start with the oblong Sourdough slices
-Spread mayo and sriracha hot sauce
-Lay down turkey slices, and on top of that lay down pepper jack cheese triangle slices. Add bacon before the cheese if you have some
-Put in toaster oven/microwave to melt tthe cheese and crisp up bread a bit
-Now add shredded iceberg lettuce on other slice
-add grilled caramalized onions, I personally skip tomatoes (too wet, and aren't insanely tasty to me)
-Add slices avocado
-Add lays original potato chips
-Pair with a nice coke on ice
-And a nice nap on the couch with that one blanket/wool we all love
I started chopping my tomatoes into small pieces for my burgers and sandwiches, brings the same structural improvement on the sandwich that the chopped lettuce does
I love chef Frank's enthusiasm for food!
He has really thought this through and I appreciate that!
Chef Frank is one of the best for this epicurious ever 😊
Mayo on top AND bottom, pepper on the Turkey layer, EVOO ALWAYS!
those pickles aren't small, they are actually a perfectly adequate size. and they probably have a nice personality
I love Chef Frank. And that sandwich looks perfect.
Watching this on November 3rd- National Sandwich Day 🥪
This is not the best sandwich you'll ever make but it could be. WRAP YOUR SANDWICHES and let them sit for 10 minutes. THEN it will be the best sandwich you'll ever make.
Yeah. Wrapping holds all the ingredients that could spill and letting it sit, allows the flavors incorporate with each other better.
This! I was very disapointed he didn't wrap it... absolute game changer!
I was thinking the same thing.
We let ours sit overnight
@@dodgedemon840it’s a sandwhich, it should never be this serious
If I'm making a perfect sandwich it'll need Duke's mayo and a hint of dijon mixed on both sides, hot chile relish, a layer of richer salami or ham with the turkey, and a seasoned vinegarette to toss the veg in before assembling.
I enjoyed this video, sandwich 101, thanks Frank job well done.
You can handle the ingredients you dont like but you cant handle stale bread, I agree that bread is the key piece
Yes and also if you remove an ingredient like for example lettuce, it's still gonna be a sandwich. But if you remove the bread it's definitely no longer a sandwich
Nice. Sandwiches are one of my specialties. This looks great. Well done!
I do pretty similar except I'll put mayo on the bottom bread and add some spicy brown mustard.
it's all about ratios and chef frank nailed it.
Thrilled to hear Frank stress the importance of having uniform taste and texture in every bite.
Try this… mustard on bottom. Cheese, lettuce slices or torn, meat, tomato. Mayo top side sprinkled w/pepper. And I agree… Italian bread 🥖
Looking 👀 forward to lunch now!
That’s a beautiful sammy! I put the maters on the meat, then the shred. The mayo on top holds the lettuce and the tomatoes nestle into the meat so there’s little spillage or sliding. And I do a very light spread of Dijon on the bottom side then cheese then sliced pickles. I want that pickle in every bite 😄
Frank is such a great educator
I loved every step…especially that 1st bite! Thanks
This sandwich looks so delicious and so tasty!
pickled red onions on your sandwich. Yes, every sandwich. Maybe not Montreal smoked meat sandwich, but even then, I might try it :)
Or onion "jam"? That was a game changer for me!
Oil and vinegar AND mayo with a pickle on the side. The hero we need.
Great tips. It just needs to be wrapped before eating, to bring it all together. It makes a huge difference.
Thank you for sharing this. 😊❤
Mix the veggie in the oil and vinegar prior to placing it on the sandwich...makes all the difference
My ultimate sandwich has: Intensively smoky ham, locally made. Some stronger cheese that has texture to it like Grünberger(is the dots on the U correct?), honey mustard mayo, buttered bread topped with some pea shoots for both that mid-level texture crunch also refreshing earthly taste to it.
The most smokey ham i've ever had is called Black Forest Ham. It's made in the black forest region of Germany. But you have to buy it at an import store. The stuff here in the USA is just virginia ham. Too bad we don't respect european labeling laws. Check out a video on youtube about how they make it. It's very delicious.
MUST have Mayo on top AND bottom
Must have no mayo
Mayo on the bottom means fillings are trying to escape on each bite. He said he's trying his best to make sure they're not sliding out.
@@raideurng2508 The fillings are trying to escape because he doesn't know the crucial final step when making a sandwich like this. If you wrap the sandwich up tight in wax / parchment paper it not only brings all the flavors together but it also keeps your sandwich intact.
@@rawbmar1166 Okay, but who is wrapping a sandwich they're gonna immediately tear into? Let's be realistic.
@@raideurng2508 I do and so do many people? You can reuse the wrapper over and over for as many as you make if its for a family. It turns the quality up a level so why wouldn't you when it's so simple?
Worked in a sandwich shop in high school, 60 years ago. They taught me: Every bite should be consistent, every sandwich should be uniform. Been making them that way ever since. Lol.
Anything but basic . Thx for the tutorial ❤️
Looks great, Id add mayo on the bottom layer too, think it can handle it :) I also love mustard so maybe both.
or soft butter! or some cream cheese, yumm
@@lucasaraczudar5291 I do love butter in a sandwich, some people find it strange but it's done in Europe a lot, where I grew up, and we love our butter haha. Cream cheese is great in a turkey wrap!
Thank you so much, Frank! I'm going to use these tips in Pokemon Violet!
I’m surprised Frank didn’t make his own mayonnaise!! 😮
They could have made the "best" sandwich but chose the coldest sandwich anyone could make & called it "best" which is a little weird but I still enjoyed it.
He was feeling very lazy
Thanks for sharing this recipe 🌻
I like the way you teach people to make everyday food better. I like pate for instance but fry many many more eggs than goose liver! Thank you.
LOL EGGS GOOMOER
Magnificent presentation!
Yes, a turkey sandwich is that important!
I like to soak my red onion slices in ice water for about 10 - 15 min before adding them to my sandwich. It eliminates some of the bite/aftertaste and is still tasty
Finally! Today I learned how to make a perfect sandwich! 😭🙌
Love this!
that was 7 minutes of everything everyone already does. this video is a useful as a water proof towel
You had me at "the most important part of a sandwich is the bread"
LOL. Simple solution when the Bread is Butterflied and Truthfully, I like it better Butterflied as it keeps the Ingredients INSIDE while eating. Try placing the fillings on the OUTSKIRT of the Sandwich, tapering thinner toward the middle. Problem solved simply by "Assembling" properly/compatible with a "Butterly" cut. In addtiion, if using shredded Lettuce (or similar) try putting SOME of it on the Sauce or Spread that is on the Bread to keep it in place and when adding a sliced ingredient as Meat or Cheese, place some UNDER that to keep it in place as well. Now you have the shredded choice secured much better and will lose less or none.
I worked with a Michelin star chef back in the day, and he was adamant that when building a sandwich or burger your primary ingredient should be at the top. The reasoning is that you're pallet will taste what is closest to you're upper pallet first and the rest of the ingredients will fill in the taste as you chew. Not trying to be controversial, but ever since I learned that, I think you can taste the difference. For instance, here, you're going to be having a tomato sandwich with some turkey as apposed to a turkey sandwich. All I say, is try the to two back to back and see if there isn't a difference. Thanks!
Wow! Will try that next time.
I'm not so sure how much truth there is to that. What I taste first are the ingredients at the bottom since... you know, that's where my tongue is located and like 99% of all taste receptors in my body.
Different videos online say, the flavors on the bottom will be tasted more. Interesting.
Looks delicious! For me, I would be adding a layer of hot pickled peppers.
Yea, banana peppers kick it up a botch but some people don't like them.
I love a whole grain mustard on mine.
He’s my favorite!!! ❤❤❤
Try dressing the shredded lettuce and onion with the oil and vinegar in a separate bowl before adding them to the sandwich.
No
🎉😊thank you for super importante details to enjoy ❤
0:29 frank is hallmark of teching on youtbe .
He the best
Eat a sandwich while watching this video.
Every time he says 'Sandwich', take a bite.
At the end, make another sandwich.
he never says sandwich, only samwich
The unbreakable loop 😂
Chef Franck always has great recepie
4:30 Today I learned Frank Proto is a child.
Dang, Frank! It's almost 1 AM and now I want to go make a sandwich!
Add a great mustard and it’s perfect!
After the meats and cheeses, assemble and put upside down on a hot cast iron fry on pan, and cover with a roasting pan. A few minutes flip the sandwich and cover again until both sides are toasted and cheese is melted. Assemble the rest quickly and serve before the cheese cools.
I prefer using the v-cut method of cutting the bread. You pull off the top and then pull out any bread at the bottom so you have maximum room for what goes into the sandwich. Once you have everything in your sandwich, put the top back on and push it down. Now nothing will fall out. Subway use to cut their bread this way, and it's how I prefer my subs to be made.
Cucumber is amazing on deli sandwiches.
Ew
Beautiful.
This guy takes his sandwhich seriously.
I like to salt my tomatoes a little bit in advance, let them sit a few minutes with the salt.
⭐⭐⭐ A classic Frank Original !
· Encounter Power lv. 1 : Ghost
· Catching Power lv. 1 : Dark
· Raid Power lv. 1 : Grass
(Cheese, Lettuce, Red Onion, Smoked Fillet, Tomato, Pepper, Salt, Mayonnaise, Olive Oil)
Love it!
First time I ever heard a comment about the bread and thanks because for me….. the bread is everything. If the bred sucks so does the sandwich
Nobody goin to the electric chair after a turkey and provolone
Oil the bread, vinegar the veggies, pepper/spice the meat. And then obviously the thinner everything is sliced the more appealing.
Thank you Chef
Awesome!! Thanks Frank!!!
Frank Proto + Sandwich I am in!
Thank you 💙💛
I used to love romaine until I discovered green leaf lettuce and now it’s my go-to lettuce for sandwiches.
The rinds of green leaf are a lot thinner too, I feel like most bugged romaine nowadays is 30-40% rind which I hate
All sandwiches have vegetables but for me, I don't like vegetables on my sandwich.
Frank is best level 3 chef there is. 😊
What an amazing video
A big handful of Arugula is heavenly!
YEAH BUT NOT THE BEST EVER (according to this, apparently).
😝😝
And preferred!! I'm not a fan of romaine nor shredded lettuce but gimme a couple of fistfuls of arugula for my sammich and I'm overjoyed 😊
@@BAW5tawn
There's no accounting for taste😊😝.
@@joannaedwards6325 lol arugula is easily seasoned and more nutritious 😋
In Philly, we have a place called Sarcone’s. It’s the best bread in the world.
I need as many Epicurious episodes as One piece episodes
All'antico Vinaio, Katz Deli and Reşat Balık will be on my best sandwich route.
the hinge is everything
Never saw those tomatoes but they look great for a sandwich. Less goopy, more solid tomatoes really elevate them than a standard grocery store tomatoes that tend to be more goopy. Beefsteak is the style I look for at the farmer's market. If I do use grocery store tomatoes, I sprinkle a little Italian blend seasoning on them as well as salt. Most of the hoagie shops here do that, really great if you're making them for later.
Subs or hoagies are perfect for game day with chips and soda.
ok....now I'm hungry.....looks like a great sandwich
6 elements to the perfect sandwich; hot, cold, sweet, sour, soft & crunch. Hit those (or as many of those as you can) and you wont go wrong.
Savoury?
This guy is the definition of "my essay needs more words"
Nice sandwich tho I'll try
Great video.
anything with a black prince tomato tastes GODLIKE - we grow them every year, and Black Cherry and Ukranian Purples
Kumato is just a way for them to trademark and sell you a production quality Black Prince
Frank, you did a fantastic job on this one. Too many people get this wrong and it's kinda sad. While I disagree on some of the little things you did, this is still way better than anything else on TH-cam. Best piece of advice I'd share is to cut the sandwich on a slight diagonal for each cut. It makes it easier to get that first bite in, especially if you really layer the sandwich up like I do. My favorite it ham, capicola, genoa salami, pepperoni, and aged provolone with all the fixings too. If you're not going to eat it all in one sitting, wrap the sandwich. It helps it hold it's shape and moisture while it waits to be eaten.
"I like to put the mayo directly onto the bread."
As opposed to putting it where?
Love proto