$1 Sandwiches | Guga Foods - Pro Chef Reacts

Thanks again to NOOM for sponsoring this video! Click here at noom.com/chefbt to take your free NOOM evaluation.
Guga's meat cooking skills never let anyone down. After watching this video, I dream about finding a Guga breakfast sandwich at my local bodega, it would make my day start in heaven...but also leave me wanting more.
Share some love by watching the original video here and hitting that like button • I made 3 $1 Sandwiches...
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[@JustinWhangYt]

If you do the bologna I'm getting one

[@ChefBrianTsao]

Haha, deal!

[@ianbell774]

Sure you can 🔥

[@mikelee8937]

Gonna say it again, man, you need to see his microwaved brisket experiment. It's hilarious all the way through

[@ChefBrianTsao]

It’s on the list!

[@dajansuyal2854]

Oh i forgot about that It's gonna be fun when he reviews that video🤣🤣🤣

[@puyopop3085]

If I recall it wasn't nearly as atrocious as one would expect from that sacrilege of cooking method for a brisket?

[@PKDionysus]

"Mmm... damn... I want some eggs right now. 😫" "I'm so hungry! 😫" "I haven't had breakfast yet. 😫" Chef, your Guga reactions always have these little quotable lines that just take me out. You always sound like you're dying a little when you say them. 🤣🤣🤣🤣😭

[@ChefBrianTsao]

😂

[@philso7872]

@@ChefBrianTsao love your passion for food. It is common to put a sunny side up egg on sandwiches in New Zealand. If I recall correctly, McDonald's had a "Kiwi Burger" with a fried egg in it.

[@awesometylerpossum]

Fried egg on poutine or on instant noodles is a game changer. The runny yolk seeping into the food is amazing!

[@chiiiiie5608]

personally, if I'm ever feeling lazy to cook something for lunch or dinner, I just fry two eggs over easy, serve on top of rice or bread, then I add a shit ton of pepper in the yolk before breaking it

[@edim108]

Runny egg is a game changer on almost anything! I ate nothing but plain white rice with runny egg and a bit of kimchi for a week and it always was great.

[@doomyboi]

There's just something magical about hot runny yolk on anything. Hell, yolk of any kind is fantastic, I started mixing crumbled hard boiled egg yolk into instant miso soups because I liked the flavor so much.

[@austinsinger7565]

I miss poutine! That sounds wonderful!

[@Thanat0s3166]

We pay for the labor and knowledge. Everyone can make a sandwich, but not everyone can make an amazing sandwich that is well-balanced and has good bread to meat ratio

[@seijiren5115]

Never thought we could see this much energy from brian

[@AKKK1182]

The final message is great. I have realized that I've been cooking seriously for like at least 12 years now and I have come a long way, but it's all in trying, failing, trying harder and gathering all that experience to be better and to have the courage to tackle harder recipes and things you haven't tried before. And the best part is the self-improvement. If you don't have at least one skill that you would be useful for in the post-apocalypse, what are you even doing?

[@federicomozzon1181]

argentinian chimichurri it's without cilantro, in fact we don't use very often. the base it's just parsley, and without echallote, echallote it's for rich people like uncle Roger says :)

[@f.b.jeffers0n]

Maybe it's just me, but I love the strong educational notes this episode had!

[@ChefBrianTsao]

🙏

[@android16B]

You should check out his $1 steak experiments. A lot of Gugas best content in my opinion on both Gugafoods and SVE is him striving to perfect the eyeround. If you're into the science of how everything reacts in cooking, those videos are perfect.

[@RealEstate10121]

He is good at what he does. Would love watch what he does in person one day.

[@ChefBrianTsao]

You and I both!

[@wiltchamberlain9920]

Brian over here taking notes for Mission Sandwich additions to the menu.

[@sethgaston845]

That rant about American cheese cracked me up. LOVE your reacts to Guga, man!

[@JakkiPi]

I judge a restaurant by their most simple or cheapest meal. If they put a lot of love and time into it then you can expect the more expensive stuff to be amazing!

[@aaronsebastian5156]

I would love to see what Brian would do with that smoked Bologna on a sandwich. Or what he would do to elevate those sandwiches to something he would potentially serve at Mission. Love the reaction and insight!

[@orking4837]

8:32 just a small point here. You can absolutely make a great sunny side up when starting with a hot pan. Since I like it when the bottom's crispy, what I do is get the pan basically as hot as it'll go, put the eggs in, wait a couple seconds until they start to crisp up and then put a lid on it and kill the heat. At this point the residual heat and steam will finish the cooking and you can just leave it there until it's at your preferred doneness. Bonus if you have a see-through lid so you can jiggle the pan to see which parts of the eggs are set and how much Edit: I saw that you sort of addressed this point but I'm keeping this comment here both both because the point still stands (that starting with a sizzling hot pan won't necessarily lead to runny egg whites) and because I think it's a pretty solid method for people to make sunny side ups

[@orking4837]

This way, it's faster, the white has time to set and, in my personal preference, it tastes better

[@Josua070]

Reminds me of the stalls in my old school's cafeteria. One sold snacks and drinks, the other two sold some rice bentos and noodles respectively. There's even another stall that sold juices exclusively. But all of them have the one same thing: their prices are all $1 or less. Only circa 2010 that they raised their prices to a minimum of $1, with most reaching $2 at most. So yeah, familiar territory here with cheap meals. But man, can't beat them in prices and convenience.

[@kimiyounasarukun]

Eggs any time, any kind of eggs. Fried eggs for dinner, creamy yolk tea eggs for breakfast, 3-minute runny eggs for midnight snack. My ongoing quest to become mostly cholestoral by weight soldiers on.

[@eggoslayer1001]

lmao. You should become the Bubba Gump of eggs. "Anyway, like I was sayin', eggs are the fruit of the pasture. You can barbecue it, boil it, broil it, bake it, saute it. There's uh, egg-kabobs, egg creole, egg gumbo. Pan fried, deep fried, stir-fried. There's pineapple eggs, lemon eggs, coconut eggs, pepper eggs, egg soup, egg stew, egg salad, eggs and potatoes, egg burger, egg sandwich. That- that's about it."

[@leloyoung1190]

Love your videos, you share so much information! I'm in Escoffier's baking and pastry program, we've already covered food costs but it's always awesome seeing creators taking time to explain them, not only to keep us on our feet about the food costs themselves but also packaging and others costs. Thank you for all you do!

[@ChefBrianTsao]

🙏thank you for this wonderful comment!

[@Azreal0864]

I'm with you on the eggs - on rice, sandwiches, burgers, all kinds of stuff. My wife hates a runny yolk though and won't even touch a soft scramble

[@guillaume6459]

The french dude here again. Here we eat a lot of sandwich as a office lunchbreak, quite often. There is Boulagerie (bakeries) all over the place where you can buy them. A sandwich menu is often 5 to 10€ including a soda can and a dessert (a pattiserie). The common sandiwich is Jambon-beurre (ham and butter) or poulet crudité (chicken with salad, tomatoes and mayonaise).

[@puyopop3085]

I love that you own a sandwich restaurant and you still go to a bodega for a breaky sandwich. I love it.

[@brenthinshaw8391]

6 bucks for that sandwich across the street is a great price for what you described. Especially compared to fast food junk that costs more for less

[@patmo131]

I’m a former pro chef and I love the whimsy Guga employs in his cookery.

[@refillz5281]

I too love American Cheese. It makes me mad when people automatically assume American Cheese is Kraft Singles 😂.

[@joaomachado9105]

as always awesome video :D one thing you forgot to metion about the metal tray on top of the pan, not only it helps keep moisture, but it also will heat up a lot since is made of metal and help make the temperature of the top be closer to the botton. im sure you knew this but i just found a super rare ocasion where i remember something you dont already mention so i had to catch it 🤣

[@paladonis]

I know I am a year late, but been watching old stuff since I found the channel more recently. The 29-35% mark up always makes people act so surprised. The Restaurant: Impossible show, I remember hearing, had people up in arms at how much Chef Irvine set prices at. I understood it as I grew up with our family owning 2 delis and a bagel shop growing up. No one ever gets the overhead needs to be paid. Just a chime in on the last comments you had

[@nikiong66]

I've always wondered how Guga gets his food to stay warm for his friends to try, with the time it takes to video everything

[@ChefBrianTsao]

I can tell you that for my productions I always did 1 plate for beauty shots/b roll and the one I eat on cam.

[@minimax1392]

Idk ho long he’s had it but in a recent video he showed himself storing a finished item in a food warmer

[@dralock1]

You might be looking at it from a pro kitchen view, but really these videos help out people with families too. Investing in your kitchen starts off hard but gets easier as time goes on, then you can actually make this stuff for basically the food cost. People gotta eat, every day, and I don't know about you but if you are telling me I can get a five person family a meal for under (or close to) $10, that is a win.

[@jamiesuejeffery]

When I owned my little coffee shop that I roasted the coffee and made simple breakfast and lunches from scratch, I used the good ol' standby: charge a bit more than 3 times your food costs. That gives you room for overhead and profit.

[@ruthanderson1043]

Love your videos!

[@ChefBrianTsao]

Thank you ❤️

[@shyvegan2168]

I don't think even eat meats but I love these videos you make, it's inspiring and makes me want to try to make amazing food with “cheap” ingredients

[@dagan2000]

that gooey egg spilling out like golden tears of deliciousness

[@russian9213]

Third sandwich, the crunch on that bread baby. Give me some crunch💖

[@maartenfisher6626]

DUDE!! this episode is awesome! you doing the math, analysing it as a chef!

[@ChefBrianTsao]

Thank you!

[@Mishimpoo]

15:14 definitely went beast mode with the cough there haha

[@ravvij9643]

If you ever come to Colorado, like for skiing or whatever, and if you go through Gunnison, you need to go to a sandwich shop called PowerStop on your way through. Order a sandwich called "The Wakeup Call." It's my favorite sandwich period. Texas toast, a burger, white cheese, hash browns, thick-cut bacon, an egg, butter. It's basically a heart attack waiting to happen, but damn, it's so good!

[@Metacarius]

Random thought after watching this for Mission Sandwich. Maybe a side/corner menu of 'Just give me a Sandwich' that's like these; simple, cheap, delicious. Or maybe it's just a single sandwich instead of a menu. Like a simple sandwich of the week.

[@romanteni]

If they did a studio film, released at every theater in the country, and it was literally guga grilling steak for 2 hours, it would outsell every Disney and marvel film ever created..

[@Tenjac]

We just had the Apple Festival here and a local BBQ place was selling smoked bologna thumb thick for $6. Said they sold a lot of it.

[@BrienneofDarth]

I love pepper Jack cheese on a sandwich. Especially breakfast sandwiches. Usually a bagel sandwich, cause my wife home makes them very well.

[@ExaltedDuck]

The thing with165 F is that it's the temperature where common foodborne bacteria instantly die. So if you get meat up to 165, you're guaranteed that it will have been sanitized. However, at lower temperatures, you can ensure a similar degree of safety by maintaining that lower temperature for some amount of time. At 160, it'll take about 15-20 seconds. For every 5 degree less, it's about a factor of three longer. So 155 takes 45-60 seconds, 150 takes about 3-4 minutes, 145 takes 10-15 minutes, etc. So if you're aiming for safety while grilling burgers, 145-150-ish is safe enough. For a medium burger, you want to hold it at medium temps for about 70 minutes if your goal is to be as safe as hitting 165. The thing is, that's 7-log10 safety. Or killing 99.99999% of bacteria. If you're ok with fewer 9's, that time can be cut down by a factor of 2 or 3 and as long as you're using a quality ground beef, handling it correctly, and of generally healthy constitution, a medium-rare burger that takes 20 minutes to cook isn't a huge risk. A burger that takes 25 minutes to cook to medium is rather low risk. (and a 2.5 hour sous vide to 130 can be just as safe as blazing it up to 165). Incidentally, this is why I cook my turkeys to the low 150s. They'll be there for more than 5-10 minutes so no salmonella worry.

[@theorthodoxapologeticschan9378]

I never thought I'd be that excited about a bologna sandwich

[@nevysadventuresllc9074]

You should come to Florida we could use some bodega style shops down here. I miss the sandwich shops from NY

[@johnnyblaze1098]

My cheesesteak order is always one wit provolone. Then add the cherry peppers at the end.

[@flora5090]

Highly recommend this sandwich I once made myself from leftovers: sandwich bread with shredded carmalised orange, topped with Kassler ham, cheese, sesame seeds and spring onions

[@flarica64]

That's right Brian Bodegas have the best sandwiches and also burgers.. I would like to visit your sandwich shop, the sandwiches look amazing.

[@rxlxviii]

It's amazing how so many people don't know about all the costs associated with running a business. And even labor costs, especially for a business with a lot of employees add up really a lot. For example, if you have 100,000 employees, just giving each employee a raise of $1 per hour will raise annual expenses $200 million per year, and that's not including overtime.

[@LilyPenguin123]

I love adding eggs in many forms to my instant ramen haha, usually fried, sometimes boiled, one time I just cracked an egg into the ramen after it was done, and mixed it really well and it made it really creamy and it was gr8 :D that's usually the only time I use eggs ever. Bcuz they aren't my fave

[@morganalori]

lol love the love for American cheese. I agree. a good American cheese is wonderful. hugs on the beast mode backfiring for your throat. Glad you're feeling better

[@davidticson8500]

I'm literally Drooling myself watching these Vids, my goodness

[@ChefBrianTsao]

🤘

[@anusree2632]

😂😂😹😹I had a blast seeing your reaction to this one hahahaha the part where u started coughing lmaooo

[@ChefBrianTsao]

🤘🙏❤️

[@kyril98741]

A quick rule that I learn doing accounting for food and beverage industry in my country is that the food cost should be 30% of your selling price. What I do mean by that is that if you are selling a product that had $1 selling price, your material cost need to be around 30cent or lower for you to made a profit.

[@lachlanclark3074]

Real chef math going on. Reminds me of me and my mates doing our craft beer brewing maths 😅

[@twztdfmgtr]

I put a couple fried eggs on top of some chili, on a bed of white rice. Fantastic for winter.

[@tenshi7784]

Another thing to note about what you were saying at the end is that most of the ingredients used are things that people probably already have in their kitchens.

[@EndlessInfinity1]

In Canada (or at least in the provinces I've worked), food safety for ground beef is especially strict; you can only serve it as less than well done if the meat is ground in-house.

[@dreadknot2238]

I love guga he not selfish or stingy on the recipes and best of all he has great personality

[@shirokanzaki15]

mmmm 🚨 *FOODGASM ALERT* 🚨 🔥🔥 Chef is on FIRE!! it's been a while reacting to sandwich videos

[@440s]

Since it was mention in the video, I dont start from cold and I use high heat to do my fry eggs, it gives crust wich I like, the bad thing is that it will let raw egg white. What I do to fix that is to take a spoon and start basing with the hot oil the top of the egg...easy fast fry egg when you dont wanna take the time to do it the rigth way

[@pedrao420]

the argentinian chimichurri i know (i worked for 2 years at don julio's parilla in buenos aires) is simple, oregano, paprika, aji molido (aji pepper flakes) loads of garlic, white vinager, oil and water. i like to add perejil (fresh parsley) as well

[@ChefBrianTsao]

🤤🤤🤤

[@sebastianrodas5469]

Hello chef, actually im Argentina its parsley based, the most clasic chimi churri in argentina es, parsley, garlic, oregano, aji molido (its like chilie flakes but milder, red wine vinegar, a neutral oil and salt and pepper

[@paulgranski]

In Myrtle Beach SC, is a fast fod place called Burkeys...awesome fried baloney sandwiches which you can get at their drive-thru!

[@ChefBrianTsao]

🤤

[@bulbafett5001]

The Fried Eggs on top of non breakfast or ramen things was a strange one to get over for me. But after I had a nice Mid rare NYstrip, salt, garlic and some lemon pepper cause I love that citrus. Pair of sunny side eggs ontop of it, with a nice mashed sweet and yukon potato under neath. Was decadence the yolk running into that beef and the starchy good taters under.

[@thegonz1397]

Love it. Call chef Rodger. Have a beer lol

[@eypandabear7483]

A note on raw ground meat: in the part of Germany where I’m from, we traditionally eat raw ground *pork* on bread. Contrary to popular belief, raw pork is not inherently unsafe like raw chicken is. The risk factor compared to beef is a parasite called trichinella, which can be almost completely eliminated by rigorous inspection of the meat. Obviously I would not recommend this unless you are 100% sure about the supply chain.

[@Robroy333]

You have to admit as well; Guga has a great Voice Over "Voice"!

[@LoFiAxolotl]

fired eggs with anything is amazing

[@TheEternaut]

4:30 : Here in Argentina we call it "chorizo", it can be made out of beef or pork (the better one). For me especifically, "chimitchurri" is too spicy and strong. I prefer "provenzal": chopped parsley & garlic, salt and olive oil. I know we are minority, but a lot of Argentinians are on my side on this one.

[@bmo1878]

Simplicity is beauty.

[@ChefBrianTsao]

💯

[@Jj00000rr]

Got a sponsorship. Good for you

[@ChefBrianTsao]

🤘

[@MrMaltasar]

These all looked amazing and I get you on the sometimes simple is best point, however, for me what makes a sandwhich great is usually the other stuff that wasn't present there (aside from the chimichurri). That's vegetables (fresh crunch or roasted/caramelized), pickles, sauces and condiments and herbs. For my money that's why something like a Bahn Mi is always gonna be my go to over just meat/egg/cheese. Far more textural contrasts, more interesting and varied flavours, and just not as heavy tbh. That being said would I gladly eat any one of these? For sure.

[@cryptog5543]

Get some day old Jimmy John's bread...it's so awesome! I got it at my location for about $0.50 a loaf. They keep it in the freezer. They wrap it up nice for you and you get about an 18 inch sub bread. This would work so well.

[@Kno_Buddy]

I make a pretty decent sandwich at home that’s super cheap. Make some cream of onion soup, if it’s left over from the night before it’s better because it’s thickened up some. Fry up some 80% lean burger in a pan (season as you see fit). You strain the meat and Pat dry with a paper towel. Mix in the cream of onion soup and cook on medium until it thickens up. Put your choice of cheese and pickled Jalapeños in the bun, then you add the meat and put it the oven just long enough for the cheese to melt. You can have a sauce on the side for dipping, ketchup seems to pair well. Food cost per serving is roughly $0.85 to $1.

[@kristyrice3028]

That bologna and cheese came out and you turned into the French chef from the little mermaid lol

[@DefinitelyNotReal627]

As a New Yorker myself, I'm prepared to fight you on bodega sandwiches being anything other than garbage. Got all that crap behind the counter, a meat and cheese slicer and shit, got that 'professional' griddle why is the inside of my hot sandwich still cold then?

[@isavedtheuniverse]

I draw the line at a fried egg on dessert...but other than that, yeah, its fair game. My favorite is on a spinach salad and the yolk coats all the spinach.

[@SanchoPancho979]

In industrialized countries there is no risk in eating ground pork even raw anymore. The risks involved when eating raw/(ish) meat are: From the living animal, from spoilage (temperature while storing), contamination during preparation. Pork goes bad faster, when stored not cold enough. And pork can contain parasites. Both risks are eliminated by modern infrastructure. In germany we eat "Mett". Which is seasoned raw pork with alot of raw onion.

[@bmo1878]

Cheese Steak? Steak mixed with chopped sautéed onions and mushrooms, BBQ sauce, melted provolone on top, long cut pickle slices between the meat and the hoagie bread.

[@attackall111]

just ordered pizza and now I'm mostly watching to get myself more hungry. lol

[@robertuden1258]

I grew up in Australia fried egg on hamburgers morning noon night 2am. It was always there and wonderful 😃.

[@kyle14175]

As a chef with plenty of experience with breakfast if you pop the membrane around the youlk it cooks more evenly. Temp when cooking eggs needs to be perfect we would start the day off dialing in the perfect temp and once we got it it stays on all day. Love your content keep it up bro

[@kyle14175]

People don't understand that in a kitchen 1. 50 food cost doesn't keep the lights on you have to pay the gas bill the electric bill the water bill tax on a commercial business food cost and employees and make a profit so 1.50 sandwiches turns into 15$ sandwiches. People go to restaurants because they can't make it at home. That's the truth of the business we love.

[@agustinbaldo3217]

The argentinian sausage here we call chorizo. Whit bread we call choripan, is a common nice dish in argentina.

[@bdbd1390]

I do not like bologna but I would for sure try that one. It looked wonderful

[@Fwibos]

Also I am glad you talked about opportunity costs of he Sandwich.

[@ChefBrianTsao]

🤘

[@gavingallion8204]

I make a roast sandwich honey barbecue hot sauce coke just enough to coat the top wrap in foil cook till fall apart cook zucchini with butter then butter some bread toast cheese and tomato go good with it too

[@gillateen1515]

I was actually given a medium quarter pounder one time. Not sure how it was possible, but dang was that one of the best mcdonalds burgers I ever had.

[@groofay]

Damn, I need to try some of these.

[@Metal_Auditor]

Have you ever tried muenster cheese in applications that most people use American cheese for? I've used it in smash burgers and grilled cheese sandwiches, and I preferred it.

[@ChefBrianTsao]

I LOVE Muenster!

[@kennethcastillo9667]

You kidding me. Egg on top of any sandwich is delicious! Only madman will think otherwise! 😆

[@barkingbunny2928]

I still have memories of the fried bologna samdiches we used to get at the TRAIN stations in Germany... best damn thing for so little $$$

[@ChefBrianTsao]

🤤

[@Fwibos]

Liked for your rant about how amazing American cheese is. HELL YEAH!

[@ChefBrianTsao]

🤘

[@annieworroll4373]

Love seeing Guga use cheap meat and making something good. When I was eating beef a lot of it was chuck or top round because poverty. Never did this, but I was a big fan of braising that stuff. It takes a bit of time to do it right, but it's quite tasty.

[@pedrao420]

now talking about sandwiches, the beat one i have ever eated in my life was a panino in Scicily, Italy. holy shit my mouth is watering right now

[@nikman2]

I have to stop watching these while hungry

[@redonyx8591]

You should react to Guga’s videos where he cooks every type of meat in his kitchen in different ways, like dry aging or deep frying.

[@kennymarotta9924]

Once i made smash burgers i never made another medium rare burger again so safe 👍 and tasty 🤤

[@CarlGorn]

I'll take my cheesesteak with Cheese Whiz, but I wouldn't turn down one made with a gruyere-feta cheese sauce, either. But is has to have mushrooms and peppers in there as well, which we all know play very nice with beef. Eggs all day, any way. One of the favorite sandwiches I invented for my wife is a spicy riff on a fried egg sammie. Toast, butter on one slice, fried egg with American cheese melted on it in-pan, a homemade Parm crisp on top of that, and the lid gets spread with mayo and sambal oelek. Layers of flavor, all kinds of texture from the toast and the crisp, it's a pretty solid peace offering for when I've screwed something up. 🤣 I also like finishing my ramyeon (Korean-style ramen) by poaching the eggs in the broth off-heat, then stirring those warmed yolks through. I makes the broth so velvety and rich, I don't understand why I can't find a ramen shop that does it. It's such an easy way to turn your broth's flavor up to 11.

[@f.b.jeffers0n]

In regards to egg, I don't enjoy runny yolk, so the sandwich turns me off, but I will eat them in other forms whenever. For example, I like chorizo scrambled eggs for supper at least 3x a month.

[@SimuLord]

Provolone wit'out. The only way to Philly cheesesteak. If you want a good one in Seattle, Calozzi's in Georgetown has you covered. Great stuff.