The Best Sandwich You’ll Ever Make (Deli-Quality) | Epicurious 101
487,977
Publicado 2024-01-30
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Featuring: Frank Proto
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispense
Production Coordinator: Elizabeth Hymes
Camera Operator: Aaron Snell
Sound Recordist: Z Jadwick
Production Assistant: Albie Smith
Culinary Producer: Mallary Santucci
Associate Culinary Producer: Leslie Raney
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. apps.apple.com/app/apple-store/id312101965?pt=4507…
Still haven’t subscribed to Epicurious on YouTube? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Todos los comentarios (21)
-
I like imagining he had a bad experience at the deli today and went "Fine, I'll do it myself. Get the cameras rolling."
-
"Since I'm a child" I feel that Frank
-
There should be a video on what type of breads go with which kind of meats and fillings.
-
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
-
One thing he forgot to do if he was making it authentic deli-style is wrap it in parchment to compress everything.
-
I made grilled ham and Gruyère sandwiches the other day. I sliced apples with my mandolin and added those for crunch. Heaven!!🤤🤤
-
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??
-
I like Frank's presentation, straight to the point
-
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!
-
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!
-
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.
-
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
-
Chef Frank is one of the best for this epicurious ever 😊
-
Mayo on top AND bottom, pepper on the Turkey layer, EVOO ALWAYS!
-
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.
-
You can handle the ingredients you dont like but you cant handle stale bread, I agree that bread is the key piece
-
He’s my favorite!!! ❤❤❤
-
I love chef Frank's enthusiasm for food! He has really thought this through and I appreciate that!
-
those pickles aren't small, they are actually a perfectly adequate size. and they probably have a nice personality
-
Nice. Sandwiches are one of my specialties. This looks great. Well done!
