Fry bread taco especially from that region, NM red Chile with beans and ground beef. That's how it's made traditionally. Add some cheddar cheese with lettuce tomato and onions
I got to eat at the Blue Bayou Restaurant in 1986 and ordered the Monte Cristo. I was 16 and hadn't ever had anything like it in my life. It opened me up to a new world of culinary delights & it's still one of my top favorites. So is the French Dip although with melted provolone. I'll have to try that horseradish mustard now.
Moved from south of L.A. to the High Desert and really miss Philippe's! I used to keep a bottle of their mustard in the fridge - almost swore my son off of mustard when he tasted it as a toddler! No toppings at the restaurant, FWIW, but they do offer different proteins. Tried their lamb dip once, the original still rocks the place. I appreciate your rankings, and I know next-to-last isn't a diss. Peace and sammies be with you.
good video and vibes. Could elevated that Monte Crystal with Thanksgiving turkey and ham had one in Chicago years ago. Haven’t found one as good yet thanks.
Yeah, me too! I guess it's sort of like the Mandela effect in that way. I looked it up and in my research the OG sandwich is blueberry preserves sans banana. But I've had it with banana and it's great: th-cam.com/users/shortsMAvtW35Bf_4
Good call on tri-tip for number one. Fun selection. I'm from California and you left out some good ones. There's the #19 Pastrami sandwich at Langer's Deli, there's fish sandwiches, steak sandwiches, and tortas. Off to the South....
Has anyone else noticed how similar French Dip and Italian Beef are? Both being primarily beef sandwiches dipped in seasoned broth. Also, I predict that the Italian Beef is going to win.
The Italian Beef with Sweet and Hot Peppers takes the French Dip places it never thought to Go.. Probably my favorite Sandwhich Ever!!! Change from French to Italian Spices and then the Giardinerra just seals the deal Just make sure to get it WET!!!!
I didn't want to give Banh Mi to PNW because it's Vietnamese and I wanted to focus on American OR "American-ized" versions of sandwiches. While there definitely could be a way to represent the Banh Mi in the video, I went with these choices because they felt more regional. However, I did a video on a classic Banh Mi a while back that you might dig - th-cam.com/video/OGwa7154wBo/w-d-xo.html&ab_channel=AdamWitt
Back home in Chicago I used to always order the Monty Cristo at Bennigan's on Michigan Ave. That sandwich was addictive, especially with that raspberry dipping sauce. Much love for sharing the recipe, now I can make it at home. If possible can you make a short for the raspberry dipping sauce?
Having spent way too many years living in SoCal, I have had a ton of great tri-tip sandwiches over the years. Cold Spring Tavern off 154 between Santa Barbara and Santa Ynez is a very popular place - especially on the weekends. Also, in Santa Maria itself, Buellton, etc. I'm just saying, I have never had a tri-tip sandwich with any arugula or lettuce on it, nor salsa. The other thing is the French rolls have been lightly grilled but didn't have butter or garlic on them. The other amazing thing about the area is they seem to lean towards a pretty molasses forward sauce. Here's my take on the sauce.
1/4 cup onion, minced 1 Tablespoon garlic, minced 1 Tablespoon chile powder 1 Tablespoon ground cumin 1 Tablespoon your favorite BBQ rub 1-1/2 teaspoons salt 1-1/2 teaspoons ground pepper 1 teaspoon Coleman’s dry mustard 1 teaspoon cayenne pepper 1-3/4 cups ketchup 1 cup Molasses 1/2 cup water 1/2 cup apple cider vinegar 1/2 cup white vinegar 2 Tablespoons Worcestershire sauce 2 Tablespoons liquid smoke 1 Tablespoon brown sugar In a medium sized saucepan over medium heat, sauté the onion in a little oil until softened. Add the garlic and cook until fragrant - 1 minute or so. Add the chili powder, cumin, BBQ rub, salt, pepper, dry mustard, and cayenne and stir in saucepan until fragrant -- about 30-60 seconds. Combine the remaining ingredients and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is to just warm it enough to marry the flavors. Remove from the heat and let cool completely. Place sauce in a blender and blend until smooth. Transfer to a jar, bottle, squeeze bottle, or however you want to store it
I would also rank the tri-tip sandwich #1 but would also try dipping it into the gravy from the French dip. All these sandwiches look very appealing but I would probably pass on the fool's gold...great video!
i was kinda hoping seattle would have an iconic sandwich, but if we did, i definitely would've heard about it by now. according to a lot of those "most famous sandwich from each state" lists, ours is the banh mi, which i guess we can't really claim ownership of
Right! I love Seattle and the PNW in general. I was a little bummed too. W/e, you guys have so much to offer culinarily speaking so it really doesn't matter that we don't get a sando.
Hi Adam, I live in Santa Maria and never had the tri tip sandwich prepared the way you did here. Typically it's just tough chewey tri tip with the salsa. if your lucky you can find it with creamy horseradish. horseradish.
Has anyone ever added something like cornflakes to "bread" the Monte Cristo Sandwich? Never has one, but adding a crunch to the sando was the first thing i thought when chef battered it. With the tri-tip would the relish be better if you put the tomatos and peppers over the grill as well for some char?
@13:45 min there was a small peek of a cat passing... Was it a Himalayan? Looked like a longhaired color point... And from what i understand that description fits the Himalayan breed
Wait WTF what about the raspberry preserves for the Monte Cristo???? So Damn Confused!! One of my favorite sandwhiches!!!! At the last second there it comes OK you can live!!! You gave it proper respect!!! Thank You!!!
I fairly much went with your order of sandwiches, although I may have switched the Fry Bread Taco with the Monte Cristo... Maybe! Close, those two! But first place, definitely that Tri-Tip...
Santa Maria-born boy here, proud to see it! Great job on that sandwich, it looks legit. Garlic bread is essential and something that a lot of ppl forget. The salad is unconventional but sounds like it would be great to cut through the richness.
Your high my friend you must be a young Santa Maria boy to enjoy it like that growing up a cruise nights these things are just straight beef with BBQ sauce or salsa on the side. No green on the buns. Garlic bread is a game changer but any Edna's bakery roll will do.
@@stupidmonkey8057 "The salad is unconventional but sounds like it would be great..." Yeah, it's not traditional but sounds like it would be good. Trying new things is fun sometimes.
@@stupidmonkey8057 The meat's grilled over wood, it's on garlic bread with salsa and most importantly it looks delicious. That's legit enough for me. Have fun getting bent out of shape over sandwiches and TH-cam comments my guy, I'ma go live my best life.
Interesting video Adam, but your Indian Taco was a little odd. Firstly the origin of the Fry Bread taco is a hotly disputed issue. Some have it, as you said during the "Long Walk" from New Mexico to Arizona. Others have it coming out of South Dakota. Then finally the current most popular is that it was created during the "Trail of Tears" treak to Oklahoma. As to your "Fry Bread itself. You almost never use a liquid fat in the bread. Usually, it's lard, but sometimes tallow, shortening, or even butter. The liquid oil is probably why your fry bread was more crispy, then light & airy. Next, the topings are something not normally seen. The meat seasoning is usually a tribal spice blend, with any meat desired. Beans are common, as is lettuce or cabage, & hominy is usually present as well. The cheese is a standard "American" yellow cheese. The sauce is highly dependent on the recipe. I've honestly never seen a salsa verde, nor avacado on an traditional indian taco. While yours looked good, it was honestly closer to a Mexican Gordita. Remember, this dish is based on government rashions. So salsa verde, cotija cheese, & avacado would not have been present. However i honestly appreciate you including it, & giving the Indian Taco more notoriety
The only reason to have a slicing machine is to cut the meat thinner or more consistently than you could do with a hand held knife, so I don't know why you don't cut the pastrami, corned beef, etc. nice and thin? Thinner, or shaved meats tend to exude more flavor to me.
Do yourself a favor and add Avo to that Tri tip sando if you want to roll like a real Californian. When I was a kid you could get a French Dip at Phelippe's and they would make it on garlic bread or cheese bread or half and half.. Sooo good! they had hay on the floor too.
Got to watch the other videos now because this was my first. However using a meat slicer without a gaurd i wanted to die a little on the inside. Saw an injury from that once and nope... also i know first hand what a mandolin can do let alone a machine. Not gonna knock the sandwiches but for the love be safe dude.
I don't completely agree, but I understand the reasoning. Monte Cristo made it higher than I thought it would, but it's one of my favorite sandos. It's a bit rich for a lot of people though. Doing the french dip without cheese seems like an odd choice to me. Most places that I've gone to do it with onions and mushrooms. I guessed which one you'd pick as number 1 just from watching you make them. I probably would have ranked the fry bread sandwich higher than the tri-tip, but that's because I'm not a fan of steak sandwiches. Steak sandwiches in general just aren't what I want when it comes to a sandwich. The PBB&J goes in the trash IMO. The person rating the sando has a bigger impact than the sandwich is self.
Would there be a way for me to ship you a jar of Philippe the Original mustard? Gonna be ordering for myself, and thought about doing this just for gits and shiggles, as a thank-you for all the wonderful videos I've enjoyed and appreciated from you. LMK without one of those "links" in the comment section here - as a subscriber there should be ways of avoiding whatever the pendejos throw our way. Seriously, thank you for bringing attention to Philippe the Original, as I would try to visit whenever I went for a Dodger game as an adult! No matter what, love your content and will continue to watch it with my Love later if I think she'll enjoy it (it usually does).
Not putting a Torta on this list is criminal😢 it may be of Mexican origin but it’s a big part of the west coast culture. You can walk into any mom and pop place in CA, NV, CO, UT, TX, NM and Arizona and get a Torta. In the end, the TriTip sandwich is basically just a copy of a Torta especially with that Pico de Gallo you put on it 😂 so fuck it. Thanks for the video brother.
That tri tip looks legit. No to the Taco! I used to manage a tea room and do all the cooking (aka slave labor) and I would use this mix of salt, pepper and garlic all over a bottom round roast. Cook to rare, toast the buns and that's it. No cheese, no sauce. Old school, baby but we sold the heck out of them with a cup of cheese soup 😄
Fools Gold Sandwich? How dare you sir! As a proud resident of Colorado, the Pueblo Slopper or Denver Omelette sandwich are far superior to this Fools Gold nonsense!
Big fan here, not a critic. But…. How in the heck did you not look at a Maryland Crab Cake?? And even on top of that the Maryland Pit Beef sandwich? Old school big time!! I know everyone says stuff like that, but I honestly think ya missed that one buddy!
I've had all of the sandwiches. Well, I am from Cali so all of these are pretty standard here. I agree the Tri-tip should be number one. It's a great sandwich. The only thing I'll disagree with you on is the Monte Cristo. That must be the only sandwich I've had that I thought was an abomination. I love French toast, I love ham and cheese, but the combo is atrocious.
Mostly agree. My first two would have been French dip and tri-tip. French dip is like an Italian beef minus the spices... so-o-o-O-o-o-O-o..it's a little plain. The PBB&J or fried bread wouldn't have made the list. The monte cristo could be hybridized with some of the French dip slices in a center protein layer insulated by cheddar on both sides...and leave off the powdered sugar..I don't remember if the TX toast was grilled or toasted, if not...then give it a toasting/grilling (which also means no batter and no frying needed). I'm not a big fan of fried sandwiches. Fried chicken, potatoes, cheese, sweets are ok. The tri tip looks good. Just not spectacular. I don't know what it's missing. Even though with is missing something, it's easily the best of these.
@@AdamWitt yeah, i was gonna say, depends on the type of bone. Ribs and spines probably take less time. But at some point you are spending so much on gas or electricity that maybe you are better off buying a few more bones and cooking for a shorter time. Or use a pressure cooker
Man I’m nitpicking here, but can you please say the words of what you’re using or making instead of some kind of college student? Kosh is not salt, sug is not sugar, and sand is not sandwich. I don’t know why that grates me so much.
@@AdamWitt yeah and i never saw a French dip. But cooking is all about preferences. Mustard doesn't go on a French dip and as someone who grew up eating Santa Maria style tri-tip that was nothing like how you see them for sale in that area. Nice vid none the less but its just funny to me how different people interpret recipes
@@AdamWitt French dip has always been one of my favorites and I get it almost anywhere I go when I was a kid it was a little different then it is today - carnalized onions and mushrooms have been added in most places and its usually overcooked roast beef kinda like what i saw here; Dip was great though but usually its a bit more concentrated and some western herbs added to the base To me and what i grew up with - its Med Rare roast beef, still able to drip from the red, Cheese is optional but usually a white cheese (i like havarti), Horseradish to smear on select bites, and a few dill pickles on the side (NEVER in the sandwich) -- if you do add onions charred is preferred so you get some grill flavor and its a calmed down onion without going sweet and doesn't assault the flavor you get otherwise. It should taste beefy but fresh like the mountain air and the dip gives it a warm hug with the cold cut. Like sunshine with a cool breeze. anything else is just add in cause everyone thinks they need to reinvent french dip. Trust the med rare roast beef + dip makes it so much more different than an Italian beef
New adam witt video? My 9 year old son is going ro be ecstatic he loves watching your channel with me! 😂
Is he learning to cook yet?? It’s the perfect time, they’re like little sponges and will be a chef in no time.
😎👍🏻👍🏻
Fry bread taco especially from that region, NM red Chile with beans and ground beef. That's how it's made traditionally. Add some cheddar cheese with lettuce tomato and onions
That’s exactly what I was thinking too
We always made our tri-tip sandwiches with a creamy horseradish ( or raw horseradish and mayo) spread. Maybe some grilled onion (and peppers).
Combine the Fool's Gold with the Monte Cristo. Homemade peanut butter and blueberry preserves in a batter fried sandwich. I bet it would be awesome.
I like where your head is at.
@@AdamWitt If you try it, let us know how it turns out.
I got to eat at the Blue Bayou Restaurant in 1986 and ordered the Monte Cristo. I was 16 and hadn't ever had anything like it in my life. It opened me up to a new world of culinary delights & it's still one of my top favorites. So is the French Dip although with melted provolone. I'll have to try that horseradish mustard now.
Moved from south of L.A. to the High Desert and really miss Philippe's! I used to keep a bottle of their mustard in the fridge - almost swore my son off of mustard when he tasted it as a toddler!
No toppings at the restaurant, FWIW, but they do offer different proteins. Tried their lamb dip once, the original still rocks the place.
I appreciate your rankings, and I know next-to-last isn't a diss. Peace and sammies be with you.
good video and vibes. Could elevated that Monte Crystal with Thanksgiving turkey and ham had one in Chicago years ago. Haven’t found one as good yet thanks.
Now you have to pit all the number ones against each other in an epic battle for regional supremacy!!!
Oh you already know! Coming spoon ;)
Thanks for Navaho granny link
she rocks.
The Monte Christo should have raspberry jam.
Eeee always happy to see you upload 🥺❤️ hope you get the best support!!
Ty
I was always told the Elvis sandwich was fried...? Great video Adam. Oh, and that it had sliced banana on it also. Keep'em coming please.
Yeah, me too! I guess it's sort of like the Mandela effect in that way. I looked it up and in my research the OG sandwich is blueberry preserves sans banana. But I've had it with banana and it's great: th-cam.com/users/shortsMAvtW35Bf_4
These sandwiches look so tasty 😋
Your french accent is funny
Man, MJF is a great wrestler and a fire cooking show on TH-cam. Who knew?
It's fun to balance both, but not easy reversing my 💉cycle every other week.
I mean MJF is better than us and we know it, why shouldn't that include cooking?
Good call on tri-tip for number one. Fun selection. I'm from California and you left out some good ones. There's the #19 Pastrami sandwich at Langer's Deli, there's fish sandwiches, steak sandwiches, and tortas. Off to the South....
Where can I find your video on Minnesota from the cooking through the states series?
Got you: th-cam.com/video/TFpGaDbcpVw/w-d-xo.html&ab_channel=AdamWitt
Thank you Adam! I've been wanting to watch it for months!
Sandwiches on garlic bread are awesome
Been watching your videos for a month about and just realized I wasn't subscribed. Fixed that! Great content as always.
Thanks homie. Welcome.
What's cool is when you take them all and make the killer sandwich. Cool videos.
Has anyone else noticed how similar French Dip and Italian Beef are? Both being primarily beef sandwiches dipped in seasoned broth. Also, I predict that the Italian Beef is going to win.
I did. They're brothers.
The Italian Beef with Sweet and Hot Peppers takes the French Dip places it never thought to Go.. Probably my favorite Sandwhich Ever!!! Change from French to Italian Spices and then the Giardinerra just seals the deal Just make sure to get it WET!!!!
I'm from santa maria, so I was happy to see the tri tip represented well. I live in texas now, and I put salsa on brisket.
oooo love that.
How i did not find you channel until now, i dont know. Also, shocked that your videos dont have at least 100K views.
Needs a Banh Mi, smoked salmon sandwich or fried chicken biscuit to rep the PNW!
I didn't want to give Banh Mi to PNW because it's Vietnamese and I wanted to focus on American OR "American-ized" versions of sandwiches. While there definitely could be a way to represent the Banh Mi in the video, I went with these choices because they felt more regional. However, I did a video on a classic Banh Mi a while back that you might dig - th-cam.com/video/OGwa7154wBo/w-d-xo.html&ab_channel=AdamWitt
I feel like the smoked salmon sandwich could fit over here, but fried chicken biscuit seems way more southern even though it’s definitely popular here
Back home in Chicago I used to always order the Monty Cristo at Bennigan's on Michigan Ave. That sandwich was addictive, especially with that raspberry dipping sauce. Much love for sharing the recipe, now I can make it at home.
If possible can you make a short for the raspberry dipping sauce?
Bennigan's! There's a throwback. The dipping sauce is literally just Raspberry jam. Wild.
Adam showed up with a niche grille thats impressive af
What food processor did you use for the peanut butter?
Nice video my man
Having spent way too many years living in SoCal, I have had a ton of great tri-tip sandwiches over the years. Cold Spring Tavern off 154 between Santa Barbara and Santa Ynez is a very popular place - especially on the weekends. Also, in Santa Maria itself, Buellton, etc. I'm just saying, I have never had a tri-tip sandwich with any arugula or lettuce on it, nor salsa. The other thing is the French rolls have been lightly grilled but didn't have butter or garlic on them. The other amazing thing about the area is they seem to lean towards a pretty molasses forward sauce. Here's my take on the sauce.
1/4 cup onion, minced
1 Tablespoon garlic, minced
1 Tablespoon chile powder
1 Tablespoon ground cumin
1 Tablespoon your favorite BBQ rub
1-1/2 teaspoons salt
1-1/2 teaspoons ground pepper
1 teaspoon Coleman’s dry mustard
1 teaspoon cayenne pepper
1-3/4 cups ketchup
1 cup Molasses
1/2 cup water
1/2 cup apple cider vinegar
1/2 cup white vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons liquid smoke
1 Tablespoon brown sugar
In a medium sized saucepan over medium heat, sauté the onion in a little oil until
softened. Add the garlic and cook until fragrant - 1 minute or so. Add the chili
powder, cumin, BBQ rub, salt, pepper, dry mustard, and cayenne and stir
in saucepan until fragrant -- about 30-60 seconds. Combine the remaining
ingredients and warm gently over medium heat, stirring occasionally. There is no
need to bring the mixture to a boil, as the idea is to just warm it enough to marry
the flavors. Remove from the heat and let cool completely. Place sauce in a
blender and blend until smooth.
Transfer to a jar, bottle, squeeze bottle, or however you want to store it
I would also rank the tri-tip sandwich #1 but would also try dipping it into the gravy from the French dip. All these sandwiches look very appealing but I would probably pass on the fool's gold...great video!
i was kinda hoping seattle would have an iconic sandwich, but if we did, i definitely would've heard about it by now. according to a lot of those "most famous sandwich from each state" lists, ours is the banh mi, which i guess we can't really claim ownership of
Right! I love Seattle and the PNW in general. I was a little bummed too. W/e, you guys have so much to offer culinarily speaking so it really doesn't matter that we don't get a sando.
Hi Adam, I live in Santa Maria and never had the tri tip sandwich prepared the way you did here. Typically it's just tough chewey tri tip with the salsa. if your lucky you can find it with creamy horseradish. horseradish.
If it's tough and chewy, they are cooking and slicing it wrong.
Has anyone ever added something like cornflakes to "bread" the Monte Cristo Sandwich? Never has one, but adding a crunch to the sando was the first thing i thought when chef battered it. With the tri-tip would the relish be better if you put the tomatos and peppers over the grill as well for some char?
I thought you were the person who played Mose from the Office.
So did my mom.
That salsa is pico de gallo
That's what I said lol
Sortaaaa kindaaaa: santamariavalley.com/barbecue/recipes/santa-maria-salsa-recipe/
Salsa is a sauce, Pico de gallo is a condiment picked from the garden. Technically pico de gallo is a salsa.
Fry bread!
Love your content. 😋😋😋
@13:45 min there was a small peek of a cat passing... Was it a Himalayan? Looked like a longhaired color point... And from what i understand that description fits the Himalayan breed
Wait WTF what about the raspberry preserves for the Monte Cristo???? So Damn Confused!! One of my favorite sandwhiches!!!! At the last second there it comes OK you can live!!! You gave it proper respect!!! Thank You!!!
I fairly much went with your order of sandwiches, although I may have switched the Fry Bread Taco with the Monte Cristo... Maybe! Close, those two!
But first place, definitely that Tri-Tip...
Looking forward to the finale 🏆
Santa Maria-born boy here, proud to see it! Great job on that sandwich, it looks legit. Garlic bread is essential and something that a lot of ppl forget. The salad is unconventional but sounds like it would be great to cut through the richness.
Your high my friend you must be a young Santa Maria boy to enjoy it like that growing up a cruise nights these things are just straight beef with BBQ sauce or salsa on the side. No green on the buns. Garlic bread is a game changer but any Edna's bakery roll will do.
@@stupidmonkey8057 "The salad is unconventional but sounds like it would be great..." Yeah, it's not traditional but sounds like it would be good. Trying new things is fun sometimes.
@@westkossuth then how can it be legit?
@@stupidmonkey8057 The meat's grilled over wood, it's on garlic bread with salsa and most importantly it looks delicious. That's legit enough for me. Have fun getting bent out of shape over sandwiches and TH-cam comments my guy, I'ma go live my best life.
Tasty Tacos in Iowa is pretty.similar to frybread tacos and they are excellent!
Interesting video Adam, but your Indian Taco was a little odd.
Firstly the origin of the Fry Bread taco is a hotly disputed issue. Some have it, as you said during the "Long Walk" from New Mexico to Arizona. Others have it coming out of South Dakota. Then finally the current most popular is that it was created during the "Trail of Tears" treak to Oklahoma.
As to your "Fry Bread itself. You almost never use a liquid fat in the bread. Usually, it's lard, but sometimes tallow, shortening, or even butter. The liquid oil is probably why your fry bread was more crispy, then light & airy. Next, the topings are something not normally seen. The meat seasoning is usually a tribal spice blend, with any meat desired. Beans are common, as is lettuce or cabage, & hominy is usually present as well. The cheese is a standard "American" yellow cheese. The sauce is highly dependent on the recipe. I've honestly never seen a salsa verde, nor avacado on an traditional indian taco.
While yours looked good, it was honestly closer to a Mexican Gordita. Remember, this dish is based on government rashions. So salsa verde, cotija cheese, & avacado would not have been present. However i honestly appreciate you including it, & giving the Indian Taco more notoriety
Oh Yass I have to make that fools gold sandwich!
The only reason to have a slicing machine is to cut the meat thinner or more consistently than you could do with a hand held knife, so I don't know why you don't cut the pastrami, corned beef, etc. nice and thin? Thinner, or shaved meats tend to exude more flavor to me.
As someone from central california, no notes on the tri tip. Well done.
How no torta from the west made us mind boggling
Do yourself a favor and add Avo to that Tri tip sando if you want to roll like a real Californian. When I was a kid you could get a French Dip at Phelippe's and they would make it on garlic bread or cheese bread or half and half.. Sooo good! they had hay on the floor too.
Got to watch the other videos now because this was my first. However using a meat slicer without a gaurd i wanted to die a little on the inside. Saw an injury from that once and nope... also i know first hand what a mandolin can do let alone a machine. Not gonna knock the sandwiches but for the love be safe dude.
Should have put the Beef on Weck for the NE sandwiches so you could compare to the (inferior) French dip.
Awesome video, tri tip for the win 🏆
OMG My tri-tip comment made it on your channel
I just found out about the Navaho Taco a few weeks ago. The bread was the selling point for me.
I don't completely agree, but I understand the reasoning. Monte Cristo made it higher than I thought it would, but it's one of my favorite sandos. It's a bit rich for a lot of people though. Doing the french dip without cheese seems like an odd choice to me. Most places that I've gone to do it with onions and mushrooms. I guessed which one you'd pick as number 1 just from watching you make them. I probably would have ranked the fry bread sandwich higher than the tri-tip, but that's because I'm not a fan of steak sandwiches. Steak sandwiches in general just aren't what I want when it comes to a sandwich. The PBB&J goes in the trash IMO. The person rating the sando has a bigger impact than the sandwich is self.
My 1-5 is Tri-Tip, Monte Cristo, French Dip, Fool's Gold, Fry Bread Taco
There is no horseradish in the mustard at Phillipe’s. It’s made with very cold water which increases the spice level of the mustard.
mmm bannock (what we call fry bread over here) is the best
Would there be a way for me to ship you a jar of Philippe the Original mustard? Gonna be ordering for myself, and thought about doing this just for gits and shiggles, as a thank-you for all the wonderful videos I've enjoyed and appreciated from you. LMK without one of those "links" in the comment section here - as a subscriber there should be ways of avoiding whatever the pendejos throw our way.
Seriously, thank you for bringing attention to Philippe the Original, as I would try to visit whenever I went for a Dodger game as an adult!
No matter what, love your content and will continue to watch it with my Love later if I think she'll enjoy it (it usually does).
Shame about burgers being a no-go. Would have loved to see your take on The Badonkadonk. Also, three Cali sandos? No Dungeonesse Roll?
Not putting a Torta on this list is criminal😢 it may be of Mexican origin but it’s a big part of the west coast culture. You can walk into any mom and pop place in CA, NV, CO, UT, TX, NM and Arizona and get a Torta. In the end, the TriTip sandwich is basically just a copy of a Torta especially with that Pico de Gallo you put on it 😂 so fuck it. Thanks for the video brother.
Is the “salsa” not just pico de gallo?
Totally ❤❤❤
I smoke my tri-tip and rest to medium rare. Sliced very thin against the grain.
That tri tip looks legit. No to the Taco! I used to manage a tea room and do all the cooking (aka slave labor) and I would use this mix of salt, pepper and garlic all over a bottom round roast. Cook to rare, toast the buns and that's it. No cheese, no sauce. Old school, baby but we sold the heck out of them with a cup of cheese soup 😄
I like this series but monte cristos certainly do not look like my cup of tea, I love french dips tho so I would have had that much higher up.
Gotta grill the tri tip over oak my man. Otherwise looks great
Fools Gold Sandwich? How dare you sir! As a proud resident of Colorado, the Pueblo Slopper or Denver Omelette sandwich are far superior to this Fools Gold nonsense!
I've watched this whole series, but did I miss Texas when you covered the South????
huh Native Amrican frybread and Hungarian "Lángos" are the same :D
Big fan here, not a critic. But…. How in the heck did you not look at a Maryland Crab Cake?? And even on top of that the Maryland Pit Beef sandwich? Old school big time!! I know everyone says stuff like that, but I honestly think ya missed that one buddy!
Addendum to my comment, I was referring to when you said you covered the East Coast. Anyhow, much Love and thank you!!
You forgot the banana slices in the Elvis sandwich.
I've had all of the sandwiches. Well, I am from Cali so all of these are pretty standard here. I agree the Tri-tip should be number one. It's a great sandwich. The only thing I'll disagree with you on is the Monte Cristo. That must be the only sandwich I've had that I thought was an abomination. I love French toast, I love ham and cheese, but the combo is atrocious.
Fool's Gold is a novelty.
It's a serious sandwich.
The Monte Cristo goes back to the early 20s. Long before Disneyland. The Blue Bayou only made it popular.
My Monte Cristo is literally just a French toast batter dipped version
That's right blotches- TriTip for the win!
Your recipe would be way better if we could find it here. I grew up in Illinois and much prefer a Chicago Italian beef to the tri tip.
Santa Maria salsa?? Man that’s Pico de gallo😭
20:21 Brokeback Mountain vibes.
Mostly agree. My first two would have been French dip and tri-tip. French dip is like an Italian beef minus the spices... so-o-o-O-o-o-O-o..it's a little plain. The PBB&J or fried bread wouldn't have made the list. The monte cristo could be hybridized with some of the French dip slices in a center protein layer insulated by cheddar on both sides...and leave off the powdered sugar..I don't remember if the TX toast was grilled or toasted, if not...then give it a toasting/grilling (which also means no batter and no frying needed). I'm not a big fan of fried sandwiches. Fried chicken, potatoes, cheese, sweets are ok. The tri tip looks good. Just not spectacular. I don't know what it's missing. Even though with is missing something, it's easily the best of these.
You didn't cut the French dip meat against the grain...
805 FTW
A beef broth does not TAKE 20 hours. You can let it go for 20 hours. I would say 6 hours are sufficient.
8-12 minimum for full collagen extraction from large bones like femurs. In my experience.
@@AdamWitt yeah, i was gonna say, depends on the type of bone. Ribs and spines probably take less time. But at some point you are spending so much on gas or electricity that maybe you are better off buying a few more bones and cooking for a shorter time. Or use a pressure cooker
You say that there is a little bit of sugar in the blueberry preserves? To me, it seems like a lot. Also, I like no added sugar in my peanut butter.
Read the meat. *Insert Butthead laugh*
Germany is in the Western hemisphere. You should try the Krabbenbroetchen.
European sandwich battle next??...... 👀👀👀
@@AdamWitt German born and raised now Floridian here. Happy to help with any pointers.
Looks terrible, respectfully
@@savaunbrown What looks terrible?
@@kathrinlancelle3304 Krabbenbroetchen
Lucky for all you other cities, Montréal isn't in the US or you'd all be losers.
13:43 Ninja kitty.
PNW shafted
the Navajo taco... taco bell stole it and called it a chalupa... taco bell is an American company... we stole from them again!
That’s all the West Coast has to offer? Dang, we’re kinda lame.
❤
respecTIVely
hello
elllllorrrr
Kalua Pork and Teriyaki chicken sandwiches probably would have lost to Tri-Tip, but are the ones that would have helped make this not so CA centric.
Philippe's must is so good and so hot. A little goes a long way.
Our family will no longer be watching your videos due to you frequently taking The Lord’s name in vain.
Powdered sugar on a ham and cheese sandwich? Disgusting.
Man I’m nitpicking here, but can you please say the words of what you’re using or making instead of some kind of college student? Kosh is not salt, sug is not sugar, and sand is not sandwich. I don’t know why that grates me so much.
Not a French dip in the thumbnail
...did you watch the video?
@@AdamWitt yeah and i never saw a French dip. But cooking is all about preferences. Mustard doesn't go on a French dip and as someone who grew up eating Santa Maria style tri-tip that was nothing like how you see them for sale in that area. Nice vid none the less but its just funny to me how different people interpret recipes
@@stupidmonkey8057 well you said it yourself… Cooking is about preferences so nothing is inherently right or wrong
@@Angelcity625 but its still not a french dip in the thumbnail... comprehension is hard for his fans
@@AdamWitt French dip has always been one of my favorites and I get it almost anywhere I go
when I was a kid it was a little different then it is today - carnalized onions and mushrooms have been added in most places and its usually overcooked roast beef kinda like what i saw here; Dip was great though but usually its a bit more concentrated and some western herbs added to the base
To me and what i grew up with - its Med Rare roast beef, still able to drip from the red, Cheese is optional but usually a white cheese (i like havarti), Horseradish to smear on select bites, and a few dill pickles on the side (NEVER in the sandwich) -- if you do add onions charred is preferred so you get some grill flavor and its a calmed down onion without going sweet and doesn't assault the flavor you get otherwise. It should taste beefy but fresh like the mountain air and the dip gives it a warm hug with the cold cut. Like sunshine with a cool breeze.
anything else is just add in cause everyone thinks they need to reinvent french dip. Trust the med rare roast beef + dip makes it so much more different than an Italian beef
Who the heck ebver told you to act "cute" while cooking? They didn't do you any favors.