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    >> that is sandwich slippage. and here is the host of the food network show "sandwich king and the kitchen." good morning.

    >> good morning.

    >> you can call me your highness.

    >> if jimmy fallon made sandwich sandwiches, he would look like this.

    >> i was on fallon and i said, i'm the skinnier fallon. but he's like, i'm the funnier morrow. he won that battle.

    >> how do you avoid sandwich slippage?

    >> well, you've got to create. you've got to look at the infrastructure of a sandwich. put your cheese on the bottom, sauce on the top. make sure you're using the glue of the tasty sauce. do not overstuff your sandwich.

    >> big mistake. what we're featuring today, i call it basket meat. we get that holiday basket.

    >> oh, true.

    >> summer sausage . they cure it in the summer.

    >> this is 8 years old.

    >> exactly.

    >> and you got a rollex, right? and that's how it works. you can eat it with cheese and crackers, i like to grill it. crisp it up. we're going to cover it in not just a normal cheese, it's got the texture of -- it melts just like american cheese but it's nuttier, more complex flavor. and always treat -- you know, don't be afraid to play in your kitchen like it's a diner. cover it, get water in there, help steam it up. when it's perfectly gooey, see, we're creating the infrastructure.

    >> the little buns.

    >> always treat your bread right. butter and griddle your bread always.

    >> make sure you butter your buns.

    >> exactly.

    >> exactly. and create a nice barrier, all that juice that delicious summer sausage , that basket meat, that creates a nice crisp edge to it. but also protects the bottom bun from all the juice.

    >> for sauce?

    >> for sauce we're going to do something i invented. three things, chilly sauce, japanese may owe if you've never had it and honey and lime to kind of give it tang. it'll cut through the rich meat and cheese. put it on just on the top not on the bottom. for a little texture and vinegar punch, pickled fennel. vinegar sweetness, bay leaves , mustard seeds in there and boom.

    >> it's the perfect little sandwich.

    >> there you go.

    >> we've got more back here.

    >> yes, we do.

    >> we'll bring it over here, make sure there's no slippage here.

    >> no slippage. all right. but it does take practice.

    >> that was good.

    >> i know you think you're looking at a normal peanut butter and jelly sandwich . we're going to dress it up a little bit.

    >> on peanut butter and jelly .

    >> salt, sweet, all the rage, all the teenagers are doing it.

    >> all the kids.

    >> all the young people .

    >> what do you got here?

    >> put that on there. favorite cinnamon cereal, little egg, crunch it, dip it, fry it up. all they need is a quarter of that and they can work in the mines.

    >> thank you. the recipes, by

TODAY recipes
updated 1/16/2014 4:17:42 PM ET 2014-01-16T21:17:42

Recipe: Grilled summer sausage sliders with Sriracha lime mayo

Ingredients
  • For sliders:
  • 1 cup red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 1 fennel bulb, thinly sliced
  • 1 pound summer sausage, sliced 1/8-inch thick
  • 8 slices Havarti, halved
  • 8 slider buns, such as Martin
  • Butter, softened, for spreading
  • 1/4 head iceberg lettuce
  • For mayo:
  • 1 cup Japanese mayonnaise
  • 1/4 cup Sriracha
  • 2 tablespoons honey
  • 1 tablespoon lime juice (from about 1/2 lime)
Preparation

For the sliders:

In a small pot, bring the vinegar, honey, salt, bay leaf and 4 ounces of water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.

Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, about 5 minutes. Flip the sausage and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese. Cover the grill and let cook until melted. Remove from the heat and drain on paper towels.

Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha lime mayo. Repeat with the remaining ingredients.

For the Sriracha lime mayo:

Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.

Serving Size

Yield: 8 sliders

Recipe: Crunchy-fried PB and J

Ingredients
  • 1 cup chunky peanut butter
  • 8 1-inch-thick slices Pullman bread
  • 1 cup good raspberry preserves
  • 2 bananas, sliced thin on the bias
  • 2 cups plain potato chips with ridges
  • 8 tablespoons unsalted butter
  • 3 large eggs, beaten
  • 2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
Preparation

Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices. Sandwich with the raspberry preserve slices.

Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the egg, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.

In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.

Serving Size

Yield: 4 servings

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