Cheeseburger Garbage Bread (Stromboli) | Food Wishes

[@Viraniel666]

Hi Chef John, I just wanted to say thank you. I've been watching your videos for years, you have inspired me to cook over the year, and guess what? I got accepted to Culinary School! I'm starting in March! Cannot wait! Thank you for recipes, thank you for being my mentor, thank you for your time and fantastic spirit that you deliver your videos, thank you for all the great things you have done over the years to help people get better in cooking. Respect man, you deserve it. Greetings from Poland!

[@sallycapotosto6927]

Congratulations!

[@rachelbyers8063]

ZaA

[@Maria_from_the_block]

🎉

[@foodwishes]

Thank you!!! I wish you all the luck in the world! Please let me know when you open a restaurant so I can come in and get a free appetizer. ;) ♥

[@LindseyLouWho]

Good luck to you in your culinary adventures!

[@headbang3r1186]

This man's cadence and the way he speaks keeps me up at night but I can't stop watching.

[@goodguyguan3412]

Valid

[@MrJepperhk]

ive heard other people talk like this. What is this accent / way of talking called? I find it so, so weird

[@DoctorDerpman]

@@MrJepperhkThe accent is called *"psychopathic serial killer"* 😂

[@dw3403]

@@MrJepperhk I think he is voice overing the clip so its being spoken in time with the clip. So it seems broken but on time with the clip.

[@josephnield]

It is odd. I've been watching his videos for years. At first, the cadence drove me nuts, but now it's oddly comforting. 😂

[@Khalrua]

When the bacon turns foamy it’s almost done homie!

[@shauryapalaparthy6934]

Bars 🔥

[@LCFR1]

We need that on a t-shirt Chef

[@leaarinwarkentine]

I felt the vacuum in the space he didn't say that 😢

[@TechnicolorMammoth]

My wife and I recite this when we cook bacon. It’s so true and perfect advice.

[@TechnicolorMammoth]

@@leaarinwarkentineThank you! Me too!

[@samanthafox2664]

"Nobody at a party cares about lettuce, and if they do, please ask them to leave." 🤣 GENIUS! Love you Chef John ❤

[@40zed]

you cant make friends with salad

[@jdgower1]

You're one of the very few people who post recipes and cooking tips that truly understand what I have been trying to tell people for years - "Recipes are Suggestions, not Directives." I've never successfully followed a recipe to the letter and got something I liked more than a personalized version of that recipe that suits who I am a little bit better. I really appreciate your acknowledgement of that - especially with your corny little rhymes that are slipped in. Thank you for what you do.

[@shawnheidingsfelder8179]

That's mostly true, although I like following the recipe the first time I make something new. You don't know if (or what) needs changing if you don't have anything to compare it to. I feel like there's a good reason the recipe is what it is because someone spent a decent amount of time experimenting so that I don't have to. I'll change it up if I make it a lot, or if I don't have all the ingredients on hand. There are base ingredients that make the dish what it is, and there are flavorings that can vary (usually those are the "to taste" ones).

[@13Voodoobilly69]

🙌 Agreed! Another thing is cooking times. People get all hung up on times rather than visual, tactile and smell indicators of being done.

[@DC-id2ih]

My mum used to make a version of this using sourdough but without the cheese and served it with homemade gravy.......it was so good!!! It became a traditional meal at birthday parties growing up (ah the good old days lol!). Thanks for sharing Chef John...can't wait to give it a try! Cheers!

[@ajudylee]

That sounds awesome🐸

[@kellkatz]

Every Rutgers student+ who has gone to Stuff Yer Face in New Brunswick NJ but lives too far away to get their Stromboli's - we can now indulge and make at home! Can't wait to make these!! TY

[@gilanagelman]

I remember my brother talking about that place in the early ‘80s. He also took our father, who was impressed.

[@thewhitehorsefarm]

Mario Batali worked there. The good old days.

[@darkwinter8]

5:08 - Thank you for picking up that piece of pickle

[@Starlysh]

Ooo the Rueben variation idea sounds awesome. Looks good, chef!

[@seanfager8063]

My mom makes something extremely close to that every year. It's as good as you'd think. Serve with a mustard/mayo blend for dipping.

[@pauldacus4590]

As usual, and as always, watching Chef John has immediately translated into my prior dinner plans going out the window and the frantic making of whatever is in his current video.

[@bunnyfrew]

“we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread” 😂😂😂😂😂😂😂😂 love it !

[@JonO387]

What's the point of commenting what was said in the video? We heard it the first time...

[@PeepoFrog]

@@JonO387 “we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread”

[@sum1337]

@@JonO387“we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread” - this video @ 0:10

[@xblowsmokex]

@@sum1337what’s the point of commenting what was said in the video? We heard it the first time…

[@bunnyfrew]

@@JonO387 we used to call this Stromboli but apparently that didn’t sound appetizing enough so they changed the name to garbage bread!

[@Johnny_Guitar]

As a Chef .... for the 'butter' solution, once the dough has been fully rolled out and ready to fill, this is the time that a lot of melted butter is brushed on the INSIDE and then rolled up! fatre rolling upt the bread loaf, now is the time to brush an Egg wash and brush the outside surface and coat with Sesame Seeds (if desired).

[@erikfinkel2717]

HELL YEAH BORHER!!! GOBBLESS

[@shontam]

whenever i want to make something i always search for a food wishes recipe first because i know it will be good!

[@snowmcsnow4732]

Stromboli forever. Delectable recipe, will make it this week.

[@101alexs]

I am having a fiftieth bithday party this year - a big old family and friends bbq - this is on the menu as as highlight dish - amazing!

[@jennakhrysavek8443]

I frequently do this as a ham'n'cheese rollup. Ham, swiss, cheddar, mayo, mustard. roll, bake. and yes, you do need to leave it in long enough to cook the inside dough! lol!

[@davidburke2453]

Chef John is so relaxed in his videos. It makes me wonder to what degree his personality was different leading a kitchen.

[@sladestrife]

I lived over a pizza place in my town that sold pizza stromboli and it was so addictive!

[@zombietherapy1759]

Hamburger and Sauerkraut to make a Runza of sorts. Yum. That sounds good!

[@JKMCraveTV]

*CHEF JOHN - YOUR VOICEOVER IS INCREDIBLE!!!!!*

[@soulbot119]

*OK*

[@billcodey1430]

You are after all, the Paul Bunyan of your Stromboli onions. Seemed like a natural.

[@DiceyWolf]

The recipe looks solid and something that is very easy to follow.

[@Dontmakemereregister]

I had all the stuff and made it this morning! I did the egg wash and sesame, when it was set I took it out and hit it with melted butter and put it back in till it was done. Best of both worlds I suppose. Thanks for the tips!

[@kristianwest2049]

I just made this, and it was (as always) really good. Due to using up leftovers as well, I used half mountain cheese and half feta for the cheese component, but that did not harm the taste one bit.

[@TechnicolorMammoth]

That sounds amazing actually!

[@arwiviv]

The sesame seeds flying off in all directions, as this stromboli was being sliced, was funny as hell. I'm easily entertained.

[@alexanderk.3177]

Almost divine! Thank you, Chef John, and you know --- we all love you 😍!

[@ddsmitty1]

Definitely making a couple of these for my Super Bowl party

[@martyguy8185]

I love when a new video pops up. Your voice and the way it does up and down is always amazing. I did a modified version of your green bean casserole this past xmas. And it was wonderful!!!! Already thinking about this one and how i can add to it :) Much love from Maryland . Keep on, keeping on sir!!!

[@KoraRubin]

This one was a masterpiece. Perfect execution. 🤤

[@Dzeroed]

Well I cannot say I have ever had my mouth start watering with the words "garbage" and "bread" still ringing in my ears...I wonder if there's actually so- I'll just subscribe and make it instead of checking the bin 😂

[@OfficialRedTeamReview]

Where can I get that spatula you're using at 1:40 ?

[@CarlosRodriguez-ko9ls]

Can you make something from Dominican Republic? “Habichuelas con dulce” to be more specific. It’s delicious and I think we are the only country that eat it, look it up! 🙌🏻

[@gregentwistle5105]

John, that looks outstanding!!

[@faitharissa]

I've watched your KZbin video since I was 10(now 25) my mom and I loved watching your channel! she followed your shepherd pie and molten lava cake recipe...it.was.divine

[@Soapeerandomness]

Love this! I just made this but swapped the ground beef with ground bison. 10/10 making every time I can!

[@Blitzkrieg1976]

Thank you as always, Chef! I prefer the word Stromboli, myself❤ looks delicious!

[@dianebedrava]

Wow!! I made this last night and it was delicious! My husband loved it and I will make it for family get togethers! Thanks so much! By the way, I did the egg wash and the sesame seeds stuck very well!

[@seanfager8063]

My mother makes a beef and cheddar stromboli and a corned beef stromboli every year for the Super Bowl. I don't care about football at all, but you better believe I'm there to watch the Superbowl. Maybe this year I'll bring this bad boy.

[@erikfinkel2717]

YOUR MOM ROCKS!

[@Banana-lk7tf]

It's my first time watching one of your videos in years. I smiled so hard when you mentioned the cayenne!😁😂 And, AS ALWAYS, the food looks delish.😋

[@DeborahBrown-tj7wx]

This looks delicious! I would probably shred some lettuce and make a small side salad with green onions and the "special sauce" dressing just to eat along with it. Gonna try very soon!

[@DrWurzeli]

"and if they do [care about lettuce] please ask them to leave". wise words

[@hollyharris1874]

I laughed out loud for real.

[@xerorenegado15]

Good idea for party/super bowl snack

[@frankdatankallday4745]

Looks wonderful Chef!!! Red Onions for the win!!.

[@andreagriffiths3512]

That looks absolutely delish! I might have to make it or a version of it this weekend…weather dependant as if it’s stinking hot there’s no way the oven will be going on.

[@irishsoxfan34]

I used to make these at a deli worked many moons ago, but we put ham, mozzarella cheese, and roasted red pepper. It was pretty good.

[@Howiejj]

Made this today and it was a hit. I also made a vegetarian version garlic butter and cheese.

[@alliesmom2946]

If you’re worried about trying to lift it off the counter without tearing it, a little trick is to roll it onto the parchment on your countertop then gently lift it onto your sheet pan.

[@jerryodell1168]

Sounds perfect with just butter topping. It would then be fairly safe for small groups where there might be people with either know egg allergy from birth or late onset egg allergy (Grandson).

[@hand__banana]

I reckon plain milk would do well as a wash for this too

[@noahboat580]

Reminds me of a chain called Runzas. Look's great!

[@almusci7373]

The family restaurant "ground round" had a 'garbage burger' ..... It had grilled onions & mushrooms with gravy poured over....

[@pmcmva]

Technique video for a hundred dishes. Thank you Chef

[@PhrenicosmicOntogeny]

Egg wash for seeding purposes, brush with butter at the end for butter flavor. Or a drizzle over after slicing, maybe.

[@dixee6498]

We love ya Chef John!

[@riuphane]

Great video, great recipe, loved it. I make this kind of thing all the time, but i use premade dough. One day I'll use fresh, homemade dough

[@clar1016]

Subscribed, just because the voice is wonderful, the pace is perfect :D

[@soulbot119]

that tip about the dough shrinking back, I'm really glad I watched this video because I'm about to roll out some dough and I'm dreading the shrinkback, it's so infuriating. I hope it really is that simple

[@faigee3493]

Oh YES As soon as I heard you mentioned swiss , I thought how about mushrooms swiss cheese burger , wouldn't that be great

[@g5lisa]

The you for making it so easy for me to make this! I used ground turkey and it came Out delicious!

[@numero480]

Just the recipe I was looking for! Thanks

[@skyhawk_4526]

This looks great! I'm thinking about all the variations of fillings we could make using this technique and the pizza dough. Philly Cheesesteak Stromboli? Beef Taco Stromboli? Chicken Fajita Stromboli? Cuban sandwich style Stromboli? The possibilities are endless.

[@laserbeam002]

Oh yeah....I'll be giving this one a try soon. Thank you for posting. Love your channel.

[@markopolo5695]

It looks absolutely fantastic, i can almost taste it

[@airford13]

here in central SD, mustard mayo ketchup mix is called goop, and its awesome, and we put it on everything!

[@mikealtrogge6358]

Growing up my mom and I used to make this all the time except we called it pepperoni bread. Now that I’m old and wiser. I definitely think we needed a new name for it because we put pepperoni, salami, ham, provolone, Swiss cheese, mozzarella. I would recommend instead of going to the grocery store to get your pizza dough to you support your local pizza restaurant and just go there and ask them for some fresh dough.

[@scottthejeepguy7499]

Looks BANGING, BANGING!

[@johnyoungerman1857]

Oh boy! This will be made: Thank you for all the recipe idea's throughout the years. Gruß from Germany. Peace

[@emanuelesangregorio8943]

hey! I'm sicilian, from the eastern coast and they are called "votavota" which basically means "all rolled up"

[@AA-iq1mg]

Egg wash for the sesame seeds at the beginning. Finish with some butter the last few minutes in the oven 😎

[@nquartuccio]

It will always be called Stromboli….this looks so good

[@hungsu9204]

As always, thank you.

[@JKLauderdale]

JFC this is simple - I have an "Indian hamburger helper" recipe from when I was a kid, we used to make meat pies with it. I've always done strombolis strictly italian with the sausage, onion, pepper and mushrooms. Never thought about changing it up just because it's what was "always" done, this would be ASTOUNDING with the old meat pie setup! TYTY! :)

[@colleenschaefer5333]

Genius!

[@alex06112003]

Looks delicious. Can’t wait to try to make it.😂

[@VelkePivo]

You know what tastes absolutely amazing with ground beef and cheese? Arugula. Try it sometime

[@andykuhn4968]

Bierock or Nebraska's Runza are similar versions. I use cabbage and horseradish. Sort of like German hand pies.

[@PhilFry-gj6xq]

Beautiful! Have made very similar versions for 20+ years. Can't go wrong with a few of these to feed a gathering. People want to pay for "take out". Most popular version around here - ham, peperoni, salami, ring peppers, provolone cheese - well done/crispy, dipping sauces on the side.

[@ericveneto1593]

As a kid, that’s what I thought of as calzone. (Grew up near Boston)

[@jessicabruno1316]

Pickles are not optional. Looks amazing!

[@martinaseidel3316]

can't wait to make this! love your recipes so much!

[@toddm9501]

Going to make it this weekend.

[@russellsmith9034]

Would love to see your version of a Philly cheese steak on that platform.

[@HunterBoone1]

I've been making these for years but not using the same method. Think I'm gonna try this way a try. This is far superior than the ones I make haha.

[@macsarcule]

Yum! I’m going to make one filled with peanut butter & jelly!

[@leaper2294]

Please show us how to make Ropa Vieja. Thank-you!

[@KillDozer44]

Im gonna try this with beef heart

[@MrRatFinkster]

Oh boy, this with some high-temp cheese so that it holds its shape/texture would be amazing.

[@tarjei99]

Salad leaf under rhe slice and tomato slices on top. And perhaps pickeled cucumber.

[@Gerisheng]

This recipe raises fun questions about what constitutes a "genuine" something you grew up with. For example, what caught my eye was the word Stromboli in the video title. I grew up in central Pennsylvania, and there, at least in my neck of the woods, Stromboli only came one way - pepperoni and mozzarella inside, and a cup of marinara or pizza sauce for dipping. So this recipe is made like a Stromboli but very, very far from what I grew up knowing Stromboli to be. It looks delicious, but the less Italian, more generic Garbage Bread name seems to fit better (again, only from my own upbringing).

[@jeromethiel4323]

I would LOVE to see a reuben version of this. My favorite sandwich of all time. Do they even make rye pizza crusts?!? ^-^

[@dylanmcconnell409]

Sprinkle pretzel salt on the top instead of sesame seeds. Soooo much better.

[@joyjohnson8776]

I will definitely be making the this

[@rhinomechanics8423]

FANTASTIC ! 👍

[@KINGTERIK]

I'm going to experiment and put some butter in the egg wash.

[@sadubone]

This looks soooo good. Great idea. thank you.

[@janicewebber5584]

Oh yummy!

[@TGTree]

Nobody at a party cares about lettuce.... and If they do .... 🤣 his videos always cheer me up more than i already am!

[@diablominero]

On the subject of cheese selection, there's a lot to be said for emulsifying a flavorful cheese like sharp cheddar into water to create the texture of American.

[@ruprect1]

I would pop those down in a green lettuce leaf, add the sauce, put a couple of tomato half slices on top, and have a delicious lettuce wrap.

[@morrismonet3554]

Sounds like a great dish to serve to a woman.

[@TygerBleuToo]

Yes, Chef!!!

[@spinningbackspin]

That looks absolutely delicious. I will try it. Could you use butter and an egg wash to keep the seeds from falling off?

[@daveklein2826]

Why do you have to ask