3 Famous American Sandwiches That Make Anyone Drool

Po boys are often also served with a remoulade sauce instead of mayo and it really adds a pop.

On the cheesesteak-- in addition to slicing thinner, it's always chopped up on the flat top so the pieces of beef individually are very small, and also you steam the bread on top of the meat before you pull it off!

Old Bay seasoning is from Maryland (see the bridge collapse for pictures). Its major flavor difference is that it has celery salt. Cajun spice is paprika, cayenne, onion powder, garlic powder, thyme, oregano, black pepper, and salt; equal volumes of each but double the salt and paprika. This is the recipe from Food Network for Emeril's essence. Saying "BAM!" every time you use it is optional.

I used to live above Jim's Steaks in South Philly, a place many locals swear by as the best steak joint in the city. The meat they use comes in big frozen blocks that they thaw out on the griddle while frying it, so these places do not do their own meat slicing. An amusing tidbit is that the local bakery that makes the bread for steaks would just dump big bags of rolls in clear plastic bags on the sidewalk in front of each restaurant at 5 AM, relying on the fact that that's too early for mischief-makers to cause any trouble. Which was not always the case: one time I was walking home early in the morning to find that somebody had opened up one of these bags and tucked a roll under the windshield wiper of every car parked on South Street.

Aussie here, I made cheese steaks last night for my fiance and a mate. I did the 'texas trinity' jalapeno, onion and garlic. Sliced rump steak and motz with baguette chunks. Cooked in the pan, portioned in the pan, added cheese, picked it up with the bread and may have added some cumin, oregano, salt worked out very well. Pro tip, wrap in foil for about 2 minutes to steam and soften EDIT: Made the rueben heaps of times, corned beef is so fun with choosing aromatics, juniper, bay, clove, orange, dill. Also I love using kimchi.. Fuck yeah

Used to be a full time sandwich maker at an italian american deli and I just gotta say I appreciate that you mentioned wrapping sandwiches in paper. It's more important to the structural integrity than someone might think! Especially if you let the sub STAY wrapped for like 10 minutes or whatever. Gives the bread a chance to kinda rest in the proper shape it needs to be. Also the way you slice the bread with your hand right there on the other side is what I used to do until my boss (when I was new) freaked out and worried I'd slice my palm open. Maybe if one is experienced they wouldn't have to worry too much lol

Being a person from Philly, who had a cheesesteak yesterday now watching you cook it is crazy how far this sandwich has travelled. Also need to check out Roast pork and brocolli rabe from a place called Dinic's if ever in the Philly area. Another true classic

"it's hard to soar like an eagle when you're surrounded by seagulls" truer words have never been spoken, bravo andy

In New Orleans, the bread that's widely used for po' boys is Leidenheimer's French bread. It's actually considerably LESS crusty that a regular French baguette. They ONLY supply to restaurants though.

Philly and Po' Boy looked fantastic. But that Reuben...if someone handed that to me here in a deli in the US, I would nominate them for the Nobel Peace Prize. Magnificent.

Well done on the cheesesteak!! And you’re right, they usually use a deli slicer to slice the partly frozen meat. Most places, the meat goes on the grill frozen.

Heartbreaking - my favorite food youtuber just implied Old Bay is from Louisiana and not Maryland. Great video as always Andy!

Mitch really watching Mario Kart gameplay while filming. Truely comitted to his craft.

Have binge watched your videos lately. Thank you for sharing your side of the culinary world with us. Grew up with both parents cooking/baking/teaching us as we would go into the kitchen. My Brother in law really instilled me the joy of cooking as he comes from a "properly" trained kitchen home life. Your conversational pacing and teaching reminds me of all the above. Cheers from SC!

Old Bay is not the move. Tony Chachere's is a much more authentic Cajun seasoning.

Thank you!!!! No peppers. You did Philly proud!!!

Philly suburb native here, growing up I always got my cheesesteaks with fried onions and white American cheese. Fully aware the rest of the world will have a hard time calling that actual cheese but it’s a good middle between provolone and Wiz. Nice and melty but not too runny and didn’t seize up like provolone.

Nice! Those are all 3 yummy! I'm with you, of the 3, the Reuben is my fav, too!😋

Put the onions and meat down at the same time, get a crust on them, then mince them together. Put the cheese on (add cheese sauce too) and put the split roll on top to steam until done.

All three are amazing. Slight variations on each them are also incredible! Great video