@@joshoxborrow2314 It's one of the most famous cold cuts in Europe, mainly in Italy, but it's also common in the River Plate area (Argentine and Uruguay) due to the large waves of immigration in this area.
i saw bourdain make this once here in montreal and i thought it looked delicious. went home and made it. thought it was good, then i put tomato on it with a bit of balsamic vinegar, salt and pepper and it turned it into a majestic creation.
@@AnyColorYouLikeBro weissman will never be as important as bourdain and bourdain said the sandwich was delicious when i fed it to him for family meal at joe beef.
@@oriongear2499he suffered depression in his lifetime. Fought it well. I think paying off an underaged male for the sex his girlfriend had with was a huge factor, along with a breakup. Foolish decision to pay her way out of perverse acts. He’s revered so it’s not brought up.
As an italian immigrant child in Belgium, my nonna used to send me to the food market every wednesday. I'd buy italian braided bread tooped with sesame, cold cuts (mortadella, coppa, pancetta...) and cheeses (provolone, stracchino, taleggio, fontina). Then I'd rush home, cut thick slices of bread, top it with cold cut and cheese, wrap it loosely in foil and put it on top of the warm wood stove for a few minutes. This was the best lunch ever. Bourdain didn't invent anything poor italians had already been making since hundreds of years. (Btw, mortadella and taleggio is the best combination for this sandwich.)
RIP bordain. He's one of the people who got me into my love for different kinds of food. Everyone's saying no reservations was fantastic, and I need to go watch the whole series again
Haha, I like it, but it rips my mouth and over powers the texture of everything in it. My rule is: bread must be softer than interior for maximum texture combos. ❤
Il classico panino con la mortadella made in Puglia (Bari) è con la mortadella arrostita e il provolone piccante sciolto sopra…Grande piatto Weissman👍Bravissimo, vero stile italiano 😊👌🫶Max da Monopoli (Bari - Italy)
Anthony Bourdain's show "No Reservations" is what inspired me to familiarize myself with the culture derived from food. It garnered my love of travel, and influenced my writing style as well. The whole series was just a masterclass. I miss him. Rest in Peace. And thank you for bringing more attention to his genius.
I agree about the dangling meat. I have never seen that, but it looks similar to tonsillitis. I might try it anyway if those dots arent something weird. ;)
Normally I would totally agree with you, it pisses me off when these food influencers "show" us a recipe that we can't actually recreate due to lack of recipe, but come on dude it's very clear what's in here and how he made it... Lmao -Fry up a couple slices of mortadella in a pan with a little oil. -Flip, add a couple slices of provolone, mozzarella, or insert your choice of cheese, and cover until cheese is melted. -Remove meat and cheese from pan, add butter and bottom slice of sourdough to pan to toast. Dress with thin layer of Dijon mustard on top. -Place meat and cheese on bread, add top slice of bread (mustard on the inside just like the first) flip and toast other side of bread with a little more butter. There you go
@@gdawgs101for all we know, that’s bologna w cheese in it. Thank you for knowing your processed meats and inserting your opinion where it doesn’t matter. Make sure you don’t hurt your shoulder while patting your own back.
@Viralsmells wow, you seem you'd also be impressed if someone could tell the difference between chicken breast and roast beef. But yes, mortadella is basically bologna with extra fat
God we miss you Anthony😢 Such a simple yet incredibly captivating personality. Even all these years after his death I feel like I knew him on a personal level. His shows just had such a personal aspect. They made you feel like you were just hanging out, just experiencing it with Anthony.
I used to make a similar sandwich for customers that had been drinking, panini with pumpernickel brown mustard pastrami smoked Gouda and a few jalapeños. Kettle style Maui onion chips and a fresh limeade. That will cure what ails you.
@@jimmydavies9038 yes use a heavy fatty flavorful meat and cheese. Heat it up and make a grilled sandwich. I used a George Forman grill to do mine. It’s a hard hitting sandwich
Rest in peace Anthony Bourdain! His No Reservations tv show, in my opinion, is still 1 of the best series about food ever made. Plus he inspired a lot of other chefs to film themselves going to a certain country to learn about their cooking skills, culture, etc!
No Reservations was the epitome of a great food show. He went out and met genuine foodies and met them at their level, no matter where or for what, and took part in their lives. You can't beat it.
Bizarre foods was better. Anthony just did the same thing in different places and he made the same corny references in every episode. He killed himself because he thought it was some kind of poetic climax, but it was just another boring day
@@livingintheLight. Bizarre Foods was good, and Andrew did great. I also enjoyed his stuff. But the difference is he went out of his way to find the bizarre, whereas Tony was just an average guy with other average guys eating the country's staples. Depression is a bitch, no matter who you are.
I worked at an Italian restaurant in 1978 and we made this sandwich with roast beef. I've been making them ever since. I've mad with all kinds of meat. Let's just say Anthony made it famous.
I lived in Bologna (where mortadella was invented) for 6 years. The first mistake I made was to order a sandwich with mortadella and cheese. The clerk was really offended, as apparently mortadella puritans don't allow to associate it with anything else besides bread (or inside tortellini).
@@aluminatestrontium7298 Funny story and "Mortadella puritan" is a great way to describe it. Maybe I'm one of those people, as I have never even considered eating it with anything other than with good bread. But the rebel in me will try Josh's recipe.
Before toasting the bread, add a little garlic powder to the buttered side. I make these all the time. Sometimes Turkey or chicken sometimes ham. Always a different cheese. So good. 🤤
Eh...it's a ham and cheese melt. This sandwich has probably been around for something around 400 years. It's like saying that somebody invented cow's milk by pouring it into a glass instead of sucking it straight out of teat. lmfao
Just made this sandwich but I used Sunflower Oil instead of Butter - the sandwich came out FANTASTIC! As someone who quite literally has an unhealthy obsession with sandwiches (to a point where I may need therapy), I rate this sandwich: Concept: 10/10 (My) Execution: 7/10 (Burned things a little, but still came out great) Taste: 9/10 (Even while having burned things) Difficulty: A 7 year-old could make it. Versatility: 10/10 (It's a sandwich, of course it's versatile) This is a MUST-HAVE addition to your regular recipes, as this recipe is PERFECT for those who love Grilled cheese, but wish to have a slight "inverse" alternative to it - ham instead of cheese.
Fun tip- put the cheese dire tly on the pan until melted/jest bubbly, press your bread onto it (butter side up), and just flip the bread to butter-side dow, so the cheese is exposed. Stack on the extras, top it with final piece of buttered bread. Flip to finish toasting. The cheese sticks to the bread during the flip, fully melted.
Just my thoughts! This is called " lanche de mortadela" and it's a quite know sandwich in Sao Paulo's Central Market ( AKA Mercadao de Sao Paulo). Our version is at least 3 times this one, we use a different bread and a lot more meat and cheese. But this one looks really, really good
@@KHCoasterKidI don't think that's ham. I could be wrong but I think it's something more like bologna with white marbling. I forgot what it's called. Like I said though I could be wrong. What I'm talking about is basically fancy Italian bologna.
thanks for posting a grilled ham and cheese cook. never seen that before. never did it before either. never seen it on the internet and I've never even heard about it until now. THANKS FOR POSTING
You say I should try the sandwich, but only say 1 ingredient. The sourdough. What's the meat with the white dots, the cheese, and the yellow spread? I can guess provolone, mustard, and ham. But I've never seen ham like that with the white spots.
What's the cold cut? Prociutto, or mortadella? Also the cheese, I'm assuming provolone by the appearance, and the way it melts. No veggies? Can I put a bit of sauteed red pepper and carmelized sweet onion? Just a bit? Let's don't forget the mustard... It's got to be Inglehoffer honey mustard! It has a touch of horseraddish so you don't have to go hunting for raw ground hraddish. Which, I might add, every "easy sandwich" must have.
Josh "Easy sandwich"
Also Josh *uses blowtorch*
Put it under the broiler in your oven.
@@corbintheintern6229I feel like involving my oven removes it from the category of easy sandwich.
If you don’t have a blowtorch in your house then you’re not an adult 🤷🏻♂️
@@SuperPowerButton what part of using an oven is difficult? Is it the waiting for the preheat light to turn off?
The second he pulled out a pan it was over. Cutting a sourdough loaf was pushing it but ain't no way a sandwich that requires a pan is easy
“This is the key”. Proceeds to not tell us it’s mortadella
Thanks man, ol assface here wouldn't tell us what cut it was
You can tell by just looking at it…it’s like saying he didn’t tell us to use cheese.
I've never heard of mortadella. Where the fuck do you live that that's common knowledge?
@@joshoxborrow2314 It's one of the most famous cold cuts in Europe, mainly in Italy, but it's also common in the River Plate area (Argentine and Uruguay) due to the large waves of immigration in this area.
Is it healthy
i saw bourdain make this once here in montreal and i thought it looked delicious. went home and made it. thought it was good, then i put tomato on it with a bit of balsamic vinegar, salt and pepper and it turned it into a majestic creation.
i was thinking some avocado would also help take it to the next level!
Agreed. Plus, Bourdain didn't create it... my grandma was making this before Bourdain was even born
My last chef's hangover sandwich is fried mortadella, a fried egg, cheese, arugula, and garlic Dijon aoli
He said don't tell him that it needs anything else 🙄
@@AnyColorYouLikeBro weissman will never be as important as bourdain and bourdain said the sandwich was delicious when i fed it to him for family meal at joe beef.
"Ohh~ you little cheesy boi *slaps with spatula then moan*"😂😂😂
I cracked up pretty hard
new vocal stim unlocked
I chuckled on the inside then looked at the comments.
The "i lost my lid" is the most relatable thing youve ever said. 😂
The kitchen gnomes steal the lids so you can't find them.
The lid is a myth and doesn't truly exist. There has only been bowl, and it shall be bowl forever more.
More like it's in the cupboard you're too lazy to rummage through and get your fingers smashed by other pots.
This is true. I bet it's in the land of the single socks. Frickin' gnomes. @justinhart4039
How do you lose a lid?
RIP Anthony Bourdain. Hands down one of the best food video personalities in history.
I thought he died of old age…until I saw the Wikipedia page for him.
What happened to this guy- just discovered him.
@@lynne3989 He hung himself.
@@lynne3989 keep in mind we are not talking about the man in the video but the man who he mentions that invented the recipe.
@@oriongear2499he suffered depression in his lifetime. Fought it well. I think paying off an underaged male for the sex his girlfriend had with was a huge factor, along with a breakup. Foolish decision to pay her way out of perverse acts. He’s revered so it’s not brought up.
As an italian immigrant child in Belgium, my nonna used to send me to the food market every wednesday.
I'd buy italian braided bread tooped with sesame, cold cuts (mortadella, coppa, pancetta...) and cheeses (provolone, stracchino, taleggio, fontina).
Then I'd rush home, cut thick slices of bread, top it with cold cut and cheese, wrap it loosely in foil and put it on top of the warm wood stove for a few minutes.
This was the best lunch ever.
Bourdain didn't invent anything poor italians had already been making since hundreds of years.
(Btw, mortadella and taleggio is the best combination for this sandwich.)
Send the link proving your blasphemous contention!
RIP bordain. He's one of the people who got me into my love for different kinds of food. Everyone's saying no reservations was fantastic, and I need to go watch the whole series again
Easy sandwich
Step 1: get a nice fresh sourdough💀
Haha, I like it, but it rips my mouth and over powers the texture of everything in it. My rule is: bread must be softer than interior for maximum texture combos. ❤
You can also use literally any other bread in the entire known universe.
@@JoshuaWeissman Sure, boss! Just goofing around
Tell me you're American without telling me you're American
@@JoshuaWeissman I personally enjoy the flot bread from galactus-5
"This is the key"
*holds up some sort of mystery lunch meat*
it's mortadella
@@thedudeabiderThank you I was going to ask exactly this question. He doesn't state the cheese either but that looks like provolone to me.
I was wondering what sauces he slabbed on? Mayo? Burgersauce?
@@thedudeabiderwtf is that
Looks like mortadella to me.
Wow great now I know every ingredient. Thanks.
Came here looking for the meat he used. Left with nothing
My tummy literally growled in moris code. Telling me... We need that sandwich!!
I miss Anthony Bordain so much RIP, No Reservations was one of my favorite shows.
Damn right. So sad.
One of the Greatest Of All Time
Blowtorching a nonstick seems like a great way to ruin a nonstick
And your lungs!!!!
Yeah you're right, I'll just scrape all the nonstick coating off the bottom of my pan so the fire doesn't touch it
i think hes fine stop it
Huh?@@tpalmer4829
Whats wrong with applying heat to a non stick pan? Isnt that what they are used for?
Il classico panino con la mortadella made in Puglia (Bari) è con la mortadella arrostita e il provolone piccante sciolto sopra…Grande piatto Weissman👍Bravissimo, vero stile italiano 😊👌🫶Max da Monopoli (Bari - Italy)
Fuck yeah. Shout out to Anthony Bourdain. Man was a *legend* !
The way he spanked that sandwich right after the cheesy boy statement... 😂😂😂😂😂
How do real humans post comments like these.
Anthony Bourdain's show "No Reservations" is what inspired me to familiarize myself with the culture derived from food. It garnered my love of travel, and influenced my writing style as well. The whole series was just a masterclass. I miss him. Rest in Peace. And thank you for bringing more attention to his genius.
Miss him like he was family. Rest in peace.
RIP Anthony💔
a king.
*Bourdain Didn't Kill Himself*
Very well said! I totally agree!!💯💯
Your sound effects are unmatched 😂 love your videos
I’ve been doing this intuitively for a handful of years. Almost nothing beats it when you have quality meats and cheeses
“This is the key”… *dangles tie-dye nondescript meat
😂😂
it's mortadella :D
@@opus5770 Obviously. However, fun it indeed was 🤣
I agree about the dangling meat. I have never seen that, but it looks similar to tonsillitis. I might try it anyway if those dots arent something weird. ;)
Non naming the type of meat, yet calling it "the key," is one of the creative decisions of all time.
Mortadella, the other 4 ingredients are sourdough, Dijon mustard, and mayonnaise.
@@angryguy3000 thank you
@@angryguy3000what cheese did he use tho?
Gotta bait people into engagements and click-thrus. Dude has a millionaire kitchen and wardrobe for a reason.
@@drseanpatrick696the original recipe uses provolone, mortadella, sourdough or Kaiser roll, mayo, and Dijon mustard..
Love the background music, Edith Piaf's "Le Foule"
that quick “OHHHHHH-“ after he cuts the bread 😩😂
Can we get a 🫡 for our man Bourdain?
🫡🫡🫡
Rip the legend 🫡
Thank you
Too bad he went out like a bitch.
RIP
"Cheesyboy" 💀
You little cheesey boy in the bond villain/swedish accent was the chefs kiss😂 well it was some kinda kiss.
Delicious 💯....and loved the AD video of your house...beautiful 🤗
I like the part where he gives us the recipe
Normally I would totally agree with you, it pisses me off when these food influencers "show" us a recipe that we can't actually recreate due to lack of recipe, but come on dude it's very clear what's in here and how he made it... Lmao
-Fry up a couple slices of mortadella in a pan with a little oil.
-Flip, add a couple slices of provolone, mozzarella, or insert your choice of cheese, and cover until cheese is melted.
-Remove meat and cheese from pan, add butter and bottom slice of sourdough to pan to toast. Dress with thin layer of Dijon mustard on top.
-Place meat and cheese on bread, add top slice of bread (mustard on the inside just like the first) flip and toast other side of bread with a little more butter.
There you go
@@gdawgs101for all we know, that’s bologna w cheese in it. Thank you for knowing your processed meats and inserting your opinion where it doesn’t matter. Make sure you don’t hurt your shoulder while patting your own back.
@Viralsmells wow, you seem you'd also be impressed if someone could tell the difference between chicken breast and roast beef.
But yes, mortadella is basically bologna with extra fat
@@gdawgs101 to be fair i didnt know what type of meat it was either.
@Viralsmells you sure are one smug bastard for not even being able to tell what mortadella is 🤣
Bro named one ingredient
Anthony is a legend. RIP.
You may not need vegetables, but roasted red bell peppers takes it up to another level.
That's a good idea. I dig roasted/smoked peppers eith a little heat
I wouldn't say no to some good pickles, either.
Russian dressing or pickles i think would be nice as well
Also, sauteed mushrooms and/or onions or even a slice or two of tomato.
I can see those, or grilled onions, or roasted jalapeno coins making that sandwich heavenly
God we miss you Anthony😢 Such a simple yet incredibly captivating personality. Even all these years after his death I feel like I knew him on a personal level. His shows just had such a personal aspect. They made you feel like you were just hanging out, just experiencing it with Anthony.
I feel like you and civilian tactical would be great friends lol
Mortadella! I’m from Argentina and that’s one of the favorites.
I used to make a similar sandwich for customers that had been drinking, panini with pumpernickel brown mustard pastrami smoked Gouda and a few jalapeños. Kettle style Maui onion chips and a fresh limeade. That will cure what ails you.
The onion chips are key
Nothing similar
Jalapeños would add so much to this. Or onions. Heaven forbid someone eat a vegetable
@@jimmydavies9038 yes use a heavy fatty flavorful meat and cheese. Heat it up and make a grilled sandwich. I used a George Forman grill to do mine. It’s a hard hitting sandwich
Wow😂😮 what time should I make reservations!!!
Rest in peace Anthony Bourdain! His No Reservations tv show, in my opinion, is still 1 of the best series about food ever made. Plus he inspired a lot of other chefs to film themselves going to a certain country to learn about their cooking skills, culture, etc!
That was an amazing show, RIP
No Reservations was the epitome of a great food show. He went out and met genuine foodies and met them at their level, no matter where or for what, and took part in their lives. You can't beat it.
Anthony Bourdain offed himself instead of facing jail time. For paying hush money to a child who his girlfriend SA. He wasn't really a good guy.
Bizarre foods was better. Anthony just did the same thing in different places and he made the same corny references in every episode. He killed himself because he thought it was some kind of poetic climax, but it was just another boring day
@@livingintheLight. Bizarre Foods was good, and Andrew did great. I also enjoyed his stuff. But the difference is he went out of his way to find the bizarre, whereas Tony was just an average guy with other average guys eating the country's staples. Depression is a bitch, no matter who you are.
I NEED TO TRY THIS!!!!
This video is insane playing on so many senses awesome work
Josh: “I lost my lid.”
Josh’s mom: “what do you mean it’s right there.”
(Josh’s mom proceeds to pull it out of thin air)
I love Bourdain. He's one of the reasons I'm a chef. But he doesn't get to claim the ham and cheese toastie.
“Oh you little cheesy boy” had me dying
I got my chicken Katsu recipe from you and it is so good!!
Love the part where you told us all the ingredients on the sandwich 💀
It’s So He Can Sell His Cookbook. Also It’s Obviously Sourdough, Bologna, Butter, Mustard, And Swiss Cheese
You blind?
@@cartergordonexploresthat's "obviously" mortadella, not bologna.
it's a ham and cheese sandwich it's not that hard
@@davidy22that is not fucking ham
vocal sounds effects are HILARIOUS
I worked at an Italian restaurant in 1978 and we made this sandwich with roast beef. I've been making them ever since. I've mad with all kinds of meat. Let's just say Anthony made it famous.
Sauerkraut looks like it would be good to add
Mortadela? I never tried it hot. Looks amazing.
Mortadella is the difference between a pretty good Italian sandwich and a really good Italian sandwich.
I lived in Bologna (where mortadella was invented) for 6 years. The first mistake I made was to order a sandwich with mortadella and cheese. The clerk was really offended, as apparently mortadella puritans don't allow to associate it with anything else besides bread (or inside tortellini).
@@aluminatestrontium7298 Funny story and "Mortadella puritan" is a great way to describe it. Maybe I'm one of those people, as I have never even considered eating it with anything other than with good bread. But the rebel in me will try Josh's recipe.
@@aluminatestrontium7298Italians are absolute dictators when it comes to their food, it’s so easy to offend them lol
@@aluminatestrontium7298That’s wild, because down in Palermo we lather it with cheese lol. We also sprinkle some pistachio dust on there to be extra.
Before toasting the bread, add a little garlic powder to the buttered side. I make these all the time. Sometimes Turkey or chicken sometimes ham. Always a different cheese. So good. 🤤
You are the best chef on the internet.
As a person with IBS that almost looks worth the 8 hours of panicked bathroom trips that follow.
He didn’t create it. He ate it at Bar Do Mané in São Paulo, Brazil. This sandwich is a city staple and one of our food postcards,
@@pitchblack.793looks like mortadella, people from Argentina eat it a lot. Must be a Brazil thing too
Was about to comment the same thing, homie didn’t invent crap💀
Eh...it's a ham and cheese melt. This sandwich has probably been around for something around 400 years. It's like saying that somebody invented cow's milk by pouring it into a glass instead of sucking it straight out of teat. lmfao
He was a great human, though. Shame that this video uses his name in vain for clicks.
@@joaopedroponce9965 Right, he did, however, introduce many things to those of us who've never traveled.
Still miss you Tony! my childhood hero
Just made this sandwich but I used Sunflower Oil instead of Butter - the sandwich came out FANTASTIC!
As someone who quite literally has an unhealthy obsession with sandwiches (to a point where I may need therapy), I rate this sandwich:
Concept: 10/10
(My) Execution: 7/10 (Burned things a little, but still came out great)
Taste: 9/10 (Even while having burned things)
Difficulty: A 7 year-old could make it.
Versatility: 10/10 (It's a sandwich, of course it's versatile)
This is a MUST-HAVE addition to your regular recipes, as this recipe is PERFECT for those who love Grilled cheese, but wish to have a slight "inverse" alternative to it - ham instead of cheese.
LOL. I have the same sandwich obsession.
@@jaepcam Brother in arms.
I make these all the time for lunch! Such an incredible sandwich!
Rip Anthony, we miss you buddy🕊️
Fun tip- put the cheese dire tly on the pan until melted/jest bubbly, press your bread onto it (butter side up), and just flip the bread to butter-side dow, so the cheese is exposed. Stack on the extras, top it with final piece of buttered bread. Flip to finish toasting. The cheese sticks to the bread during the flip, fully melted.
That looks outstanding
Muffleta would be a good add😂
It's a very popular sandwich in Brazil..... we use a different kind of bread, but the idea is exactly like it!
Just my thoughts! This is called " lanche de mortadela" and it's a quite know sandwich in Sao Paulo's Central Market ( AKA Mercadao de Sao Paulo). Our version is at least 3 times this one, we use a different bread and a lot more meat and cheese. But this one looks really, really good
I mean it’s ham and cheese, that’s literally a worldwide thing
@@KHCoasterKidI don't think that's ham. I could be wrong but I think it's something more like bologna with white marbling. I forgot what it's called. Like I said though I could be wrong. What I'm talking about is basically fancy Italian bologna.
@@ky03tmoses18 That's the #1 problem with the video. "Easy" sandwich, and the meat is "the key," but he doesn't even identify it???
@@norwegianblue2764 legit. this.
RIP to a legend.
I want it but also I bet it works great with some kinda relish
I made this today for lunch. It is delicious and will absolutely be in my sandwich rotation.
That mustard spread just told me everything I needed to know.🤤
Quiet everyone, Josh just discovered the Brazilian "misto quente".
com mortadela ainda
Não é misto. É o sanduíche de mortadela do mercadão de São Paulo
Ha! 😂
Easy sandwich
Pulls out a fucking jet engine
That slap with the spatula was personal
I might not need vegetables on this, but I certainly don't need a torch!!
TBH, that does look great!
Fried mortadella with cheese and mustard was not created by Bourdain, but brought to light by him. It’s an Italo-Brazilian creation.
What kind of mustard is this please?
@@victorparentDijon mustard
@@JohnnyTightlips97 OK.
It doesn't look like what we call mustard in France but I think I see.
@@victorparent it looks like in the video Josh used yellow mustard but in Anthony Bourdain's cookbook it's says to use Dijon.
@@JohnnyTightlips97OK.
Thanks mate.
thanks for posting a grilled ham and cheese cook. never seen that before. never did it before either. never seen it on the internet and I've never even heard about it until now. THANKS FOR POSTING
I ain't gonna lie to ya chief, when he pressed that sandwich down and them juices started flowin' that fuckin DID something to me
I don't know how ,but that crunch sound...it touched me
I love your videos so much I bought the book and the food was delicous
Amazing! Thank you :)
Josh shout out plsssssssss it was my birthday yesterday plsss
Can I have a shout out
It was my birthday yesterday
Josh pls say yes I love your cook book and recipes😊
Non stick = easy to find
The lid = lost forever!
😂
What cheese was that it looked awsome
People in Brazil: Anthony Bourdain invented my childhood sandwich?
I've never thought to fry Mortadella before...why? I guess it's because I'm not a chef. But that looks dope.
No, just don't do it. ew.
Seeing "no views" on a josh video is something
Mans was having a moment making this lol
I felt that "oh you little cheesy boy"
🎉🎉Anthony Bourdain my best old friend would love this tribute
Mf speak the ingredients please. I have no idea what you've made if you don't. What kind of sandwich even is this?
It's a meat, cheese, bread and butane sandwich
Mortadella with provolone, mustard and mayo on the bread, I like to use stone ground mustard when I do it
@@shtzweakthank you!
I mean, its just meat cheese and bread, not that hard.
If you can’t pick up on his visual recipe, perhaps you should just head to Subway. I mean, everything was layed out.
the best one I saw is the one they made in the movie "Chef"... that morning sandwich with cheese.. stirs my hunger in an instant.
My grandma is polish and made this my whole life.
My mom used to make these growing up.
You say I should try the sandwich, but only say 1 ingredient. The sourdough. What's the meat with the white dots, the cheese, and the yellow spread? I can guess provolone, mustard, and ham. But I've never seen ham like that with the white spots.
That is mortadella.
The meat is mortadella, the cheese and spread are most likely provolone and mustard
Mortadella is hard to beat. One of my favorites for a charcuterie board.
The most crucial step to this recipe is declaring this boy as "Cheesy"
👍🥪🧀❤
I did this in a cast iron. Don't tell me how to live.
Josh: "Easy sandwich"
Also Josh: "Makes a toastie"
Love your EASY! 😂
Nah, I created that home alone back in ‘06 😂
What's the cold cut? Prociutto, or mortadella?
Also the cheese, I'm assuming provolone by the appearance, and the way it melts.
No veggies? Can I put a bit of sauteed red pepper and carmelized sweet onion? Just a bit?
Let's don't forget the mustard... It's got to be Inglehoffer honey mustard! It has a touch of horseraddish so you don't have to go hunting for raw ground hraddish. Which, I might add, every "easy sandwich" must have.
Num! But probably not available in Canada! ( the mustard)!?😊
keep going bud bc youre casually putting together a great meal
Mortadella. Very thinly sliced… my mom is Croatian so that fancy bologna is always a staple in our house lol
its an easy sandwich recipe and bro wants to start chopping and frying vegetables
You could just grow it! My mom started a horseradish patch 50 yrs. ago and it comes back on it's own.
What kind of meat and cheese?
That's what I was wondering...
Mortadela
Mortadella or the cheap American version..bologna
I’m pretty sure that the cheese is provolone
Don't forget the ,somehow medieval, blow torch guys.
Calls it an easy sandwich, proceeds to pull out flamethrower.
That is 10x more work then I have ever put into a sandwich in my life.
Bruh this is literally just a grilled cheese with meat on it
@@Wiggibow Yes
I’m a huge AB guy.. but this is a ham and cheese toastie
Now my phone has drool on it. Thanks.
It looks like a Reuben's long lost sibling.