This 100 Year Old Sandwich is Still Relevant Today

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There are certain classic sandwiches that continue to stand the test of time, they combine simple delicious ingredients with no need for extra jazz. The club sandwich is one one of those special sandwiches that fills me up with nostalgia and still holds up even in this trendy food climate that we currently live in. Growing up, I always enjoyed my club sandwiches with a Shirley Temple (obviously non-alcoholic of course) so I thought it would be a great opportunity to snaz one up a bit with some Smirnoff vodka and create the adult version! #SmirnoffPartner #Sandwichseries #clubsandwich
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Recipes
Drink Ingredients:
Shirley temple Recipe
1.5 oz Smirnoff No 21 Vodka
2 oz - Lemon lime soda or Gingerale
2 oz Soda water
1 oz Grenadine
1 -3 Maraschino cherries (or 10 if you’re lucky)
Wedge of lime (optional)
Home Cured Bacon (Salt method)
Ingredients:
Pork Belly
Salt (lot of it)
Black Pepper
Steps:
1. Take out your pork belly, and cover it with lots of salt.
2. Let it sit in the room temperature for about 12-24 hours, the longer it sit the saltier it will be.
3. When it’s ready, brush out the salt on pork belly.
4. Season the pork belly with some black peppers.
5. Get a string and tie up your seasoned salted pork belly and hang it in the fridge to dry out and cure.
6. Let it cure in the fridge for 2-4 weeks until the belly lost a good amount of the moisture.
7. Now you have homemade bacon! Enjoy!
Broiled Bacon
Ingredients:
Bacon
Oil
Steps:
1. Grab a sheet pan with some tinfoil and a little bit of oil to make it non-stick.
2. Lay out your bacon on the sheet pan and throw it into the oven under the broiler.
3. Let that get nice and crispy and don’t forget to turn them so both side can get crispy.
4. Enjoy!
Deli Style Chicken Meat
Ingredients:
Chicken Breast (2)
Salt
Black Pepper
Coriander Seeds
Chilis
Raw Garlic (2 cloves)
Water
Steps:
1. Stack your chicken breast together, make sure the thick side and the thin side are stacked. So it’s a nice even thick strip.
2. Grab a string and start roping the stacked chicken breast. The main goal is to tight up into one piece.
3. Let’s make a brine: Take out a saucepan, add in some salt, pepper, coriander seeds, chilies, garlic, and water. Bring that up to a simmer so everything is dissolved.
4. Add in some ice cubes to the pot to cool down the brine.
5. Add your tied up chicken into the brine and put it in the fridge to sit overnight.
6. Simmer the chicken in the brine in 160-170°F for 20 minutes until it’s cooked through. 160°F for the internal temperature.
7. Slice your chicken breast and let the meats cool off overnight in the fridge.
Homemade Mayo
Ingredients:
Eggs (1)
Oil
Salt
Lemon (½ )
Steps:
1. Crack a whole egg into your mixing bowl, and start whisking and add in oil very slowly, little by little.
2. Whisking that up until it starts emulsifying and thickening into mayo consistency.
3. Season the mayo: add in some salt, a tiny bit of lemon zest, and a squeeze of lemon juice.
4. Whisk again with all the seasoning, and pour it into a jar. Enjoy!
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[@nafewnowshad8267]

Me: do you want a sandwich? Guests: sure Me: okay gimme a month

[@alexim1202]

hahahaahahahahha that's too funny

[@marcodoe4690]

my thoughts exactly. I mean you can do it if you have shittons of freetime anyway. but working 40-50 hours a week.. you just want to slap some stuff on bread and eat it. what's next. .growing your own grain cause bought flour is not hipster enough?... don't get me wrong.. i loved to cook stuff when i was a student but now it's just a burden.

[@fattytunadouche]

Well thank god you have enough time in that oh so busy schedule to come and watch the video then complain about it at least!

[@frank_texas7400]

you Guys just dont know how to work your time, just prepare the stuff beforehand, if you like bacon dont so that little do a whole pork belly other day you cam make a jar of mayo that will last you a month unless you brush your mouth with it, bread in the fridge can last a lot of time and you can do the dough one day refrigerate it and slow proof it until the next day so whats ur excuse

[@sabrinayerger5279]

I hate when something is labeled "hipster" when you go the extra mile for something when it's actually beneficial in the end. So what if he were to grow his own grain? Just because you can get something from a store or anywhere that sells foods conveniently doesn't mean it's a bad thing to learn a life skill or a bad thing that you'll know where your food came from and what's in it (not additives that's for sure), you can say "I made that with hard work". Just because you work 40 to 50 hours a week doesn't mean you can't put in a little effort to make something. You can, you just don't want to

[@Not2Be0utDone]

Looks fresh for a 100 year old sandwich

[@chrishorv7099]

Same goes for mcdonalds cheeseburger

[@llllllblodllllll]

This 350 million year old potato is still relevant today. Unbelievable!

[@rahulvinalnarayan9743]

Bear hands cute

[@lawrencetaylor4101]

I made a sandwich and forgot about it. It crawled into my plate.

[@peggymason7438]

Hahahaha smartaleck!

[@borisb1831]

Have you ever seen an alpaca? You are the best looking alpaca I have ever seen

[@johnw3736]

Boris Bagryanskiy I’ve been wondering what he looked like for weeks. You’ve confirmed it lol

[@river7874]

Cannot unsee. My sides.

[@ElijahdajEdi9347]

This is it. Thank you for helping me figure out what he looks like. So fluffy looking

[@Arkylie]

XD well, you gave me my first big belly laugh for the morning....

[@Tenekai]

hahahahahahahahahahahawaasdlkjfhas;ldk

[@lagerregal6561]

There is no "cooking channel" on youtube like yours. I cant put it in words what exactly makes your videos so special... They just feel so comforting to watch and so relatable, they have the homemade feel to it while being very professional. The food is not made to be fancy but to taste amazing. I love this content and Im so thankfull , I started cooking a lot because of you.

[@ProHomeCooks]

Shakko wow you my friend are a saint. Thanks for such kind words!

[@lagerregal6561]

Just telling the truth :) Thank you for the content

[@cellmatic]

Every time I watch a video on this channel I think exactly this.

[@silva69ers]

Check out Alex French guy cooking. Both great channels

[@OmairX]

@@ProHomeCooks a small tip for mayo, put some yougart water. Yes yougart water, it is probiotics and will extend the shelf life of mayo.

[@benjamariOW]

love the video! advice from someone who used to make club sandwiches on a daily basis: You don't need to toothpick them to cut them (you can toothpick/skewer them afterwards, just doesn't necessarily need them in the cutting process.) To cut double decker club sandwiches, it should be two movements. first movement is from having your knife pressed on the top of the sandwich with one hand pressed over it, putting pressure on the bread - one very strong swipe forward/downwards with the knife whilst compressing with the other hand, and the second movement is bringing the knife back, equally strongly to cut any remaining uncut parts of the sandwich. Don't saw a sandwich, you'll only end up losing filling. slice it in half with two strong, swift and confident movements. This is how it do.

[@matthewjamestaylor]

I poach chicken all the time. Three chicken breasts in pan with water half way up the chicken. Season: I use salt, pepper, garlic powder, and chili powder. Simmer covered for 12 minutes. Take off heat (keep covered) and let sit in water for 30 minutes. That re-hydrates the chicken and allows the flavors to penetrate. Remove chicken and strain broth (it has more flavor than you think and makes unbelievable gravy!). This version of chicken is moist and withstands refrigeration (they don't turn into hockey pucks). Great for sandwiches, salads, or shredded for tacos. Cheers!!

[@river7874]

Try using stock over water, it'll change everything you know about poaching.

[@cellmatic]

Thanks for the tip Matt! Happy cooking

[@Shackman66]

For a second I thought you were saying you poach chickens, as in Robing Hood poaching deer from the kings forest. Your suggestions for preparing chicken is great but a bit of a let down once I figured out you weren't liberating them from under the Sheriff of Nottinghams nose.

[@adcashmo]

Just made this for my family. Incredible. Oh yes everything from scratch: bread, mayo, souved turkey breast, 1 month cured bacon! Thanks for the inspiration Mike!!

[@jacquespoulemer3577]

This was a fun trip down memory lane. Around 1960 (both before and after) Our Nana would take my brother and I to Woolworth's and I always had a club sandwich, with potato chips in the middle. We felt very fancy schmanzy and enjoyed it thoroughly. around 1964 I started making things for myself in the kitchen and learned how to make yummy things even better. Thanks for this guys. All the best Jim, Oaxaca, Mexico Retired

[@krisbude9607]

great stuff! For the mayonaise I would recommend adding a good spoon of mustard in the beginning.

[@angry340]

I'm very impressed by the amount of preparation and thought that goes into these videos

[@therealderjett]

This series has inspired me to up my sandwich game. I'm really enjoying these . Thank you for the opportunity to watch you work at something you love.

[@ciaranhedderman8083]

My uncle works at a bakery in the town where my mom grew up, and the best part of going to my grandma's house was that every sandwich was made on fresh white bread from his bakery. You can't beat it.

[@craig1969ish]

Amazing but simple white bread recipe. The results speak for themselves, gonna make some using your recipe and method at the weekend. Great job 👍👏

[@ProHomeCooks]

Let us know how it turns out!

[@hamsterSNAKE]

craig michael Make America Bake Again

[@nunofyabiznes3113]

Brothers Green Eats since I don't have any maple syrup left, I'm trying to use date syrup now. Let's see how it turns out. Strictly speaking from color it looks more pink than white bread now 😊

[@manty1232]

I really love how that bottle of Smirnoff just hangs out on counter so casually.

[@JesseBrockwell]

So fantastic on so many levels... I love how you made literally every ingredient yourself. This is the real education. Thank you.

[@jeffh2392]

Mike, you are my brother from another mother. I went to the club every day in the summer, played 18, went swimming, had a club with a Shirley Temple. That is amazing.

[@DPMixing]

Sponsored by Smirnoff lol

[@darkdawg69]

Damn, Mike's gotta be careful

[@AgentXaos]

This dude is a vodka drunk...that's a dangerous game.

[@MrV902]

"A 'Shirley Temple' but also DUDE ALCOHOL I'M SO GROWN UP LMAO BECAUSE SPONSORED BY SMIRNOFF LMAO YOU GOTTA DUDE LOL" ಠ_ಠ

[@JarvidO]

Isn't he suppposed to announce that the video is sponsored somewhere? It's crazy because he took all the effort removing the labels from the gingerale and club soda, but was very specific about "Smirnoff no 21"

[@ashh6137]

@@JarvidO He's mentioned it in the video description

[@maryalex4806]

I didn’t realize mayo was so easy to make...

[@ProHomeCooks]

Give it a try! Homemade mayo is amazing!

[@heykelly]

Right? I'm wondering if salmonella is an issue though

[@Dom-ro7yr]

heykelly it is

[@patrickkeller2193]

Usually salmonella is only found on the shell of the egg and the egg get's comntaminated when you crack it. If you wash the egg well and dunk it in boiling water before cracking, you greatly reduce the risk.

[@lionskull1]

I know it's bad form to link other youtube channels but food wishes' Chef John has a great mayo recipe that uses the immersion blender from the start.

[@MayorMcCheezy]

Hey Mike! I'm loving the sandwich series so far. I can't wait to see what you do next. Much love from the Midwest!

[@mistiblue9865]

I totally enjoyed this. Thank you for sharing some of the history behind what you were making and your own fond memories. It looks like a lot of thought and planning went into making everything from scratch. I also felt the same way about Shirley Temples the rare times we ordered them as kids at a fancy restaurant on the lake.

[@ezn]

I always put bacon (or anything hard, crispy or difficult to cut through) at the bottom of the sandwich when it comes time to cut it. This means the weight of the other ingredients helps to hold it in place and more importantly, the other ingredients don’t get smushed as you try to get your knife through the top. Whether this means stacking the bacon on the bottom or flipping the sandwich upside down for the cut is up to you. Also, i like to use a soft non-toasted slice of bread for the middle layer.

[@andrewh3177]

Also just cut it in one motion with a sharp chefs knife rather than trying to saw through with a serrated knife

[@megashredderofkate]

club sandwiches in the UK have a fried egg in them! a BLT on the bottom layer, and a chicken and fried egg on the top layer, and mayo in the BLT layer and butter on the chicken layer.

[@edition_sixscalediecastmod6084]

Ive never had an egg on a club sandwich? Is this a north-south divide thing?

[@svetamakoveeva318]

I had a BLT with a fried egg at a restaurant a while ago! I had no idea where that came from

[@dungeoneering1974]

that sound delicious, I've gotta try that!

[@AndyGait]

Where in the UK are you? I've never been served an egg with a club sandwich.

[@lauraholliday9343]

this is a lie

[@Childof21]

Wow!! I just recently found your channel and I'm glad I did. I never really learned to cook, but seeing a guy my age making such wonderful foods has inspired me to cook more and learn the craft.

[@meghanbugg]

Amazing video! I love this series and can't wait for the next one!

[@maxhaibara8828]

wow that tomato is so beautiful :o

[@raine-time]

When you said you were making your own bacon I was hoping you were going to slaughter a pig and take its flesh. 4/10 from me

[@Tenekai]

hahahaha

[@joso5554]

you mean raise a pig in the apartment !?

[@darkdelta]

@@joso5554 Then there is the rendering part, that might be a lease breaker!

[@clemj7928]

leans head back and cackles

[@boblob3509]

might as well grow the wheat for the bread as well while he is at it

[@dr.froghopper6711]

Hey Mike, keep doing what you’re doing. I’m really enjoying your videos!

[@carolinalomeli9128]

I am so glad I found your channel, your videos are awesome! Thank you for adding the recipe info to your description, makes it easier to review before and after the video. Keep up the good work.

[@marlisetp]

Good video. Have just started making luncheon meat at home, so I'll try the chicken.

[@mohamadrefaat1396]

Fried liver sandwich with tahini, very popular in Egypt and the middle east!

[@sigourneydcarter5669]

I appreciate you taking the time to make everything from scratch and enjoy the fruit of your labor.

[@ProHomeCooks]

Sigourney Carter that’s the joy of cooking, the more love you put into something the more you will enjoy it. It’s simple math

[@allistarcenter3]

I saw some of your videos man, you are amazing. I love your idea to make everything from scratch. Thank you!

[@bluntaday5439]

Just wanted to say I enjoyed this video and for an idea maybe you should try to make a Mexican torta sandwich There delicious if made right.

[@RobinBentvelzen]

Thanks for mentioning it, I completely forgot the name of that. I remember eating a super shitty one in Mexico that made me really sick. I never dared to try another one, but looking around online everything looks way better than what I had.

[@PS987654321PS]

Oh, sweet mother of christ this is the best KZbin video of all time.

[@haiyanqu698]

Every time your video teach me something I don't know, simple and great! You did fantastic job!! Thank you!!

[@hannahware2848]

Omg I was already nostalgic with the club sandwich but then you added a Shirley temple, aka now a dirty Shirley!! So happy with this creation of yours!!

[@niccigericke1234]

That blender is called an immersion blender

[@fakeplastic1826]

and "imulsion" is spelled emulsion

[@niccigericke1234]

Fake Plastic lolololololololololololololol indeed

[@javierarce3407]

this made my day!

[@javierarce3407]

*** submersion blender

[@niccigericke1234]

Looooooooooool I died

[@maplewoodcreations]

Where would we be without sandwiches?

[@ProHomeCooks]

Alex Cooks Food solid question

[@matz1011]

There where weekends I only ate sandwiches

[@TotteNesh]

Hungry

[@hamsterSNAKE]

We'd all have food and grease running down our arms while trying to eat and hold together a corn husk wrapped BLT.

[@nightangel3578]

Mark Zoobkoff No

[@droddick2006]

Reminds me of holidays at the Presidio in San Francisco. Shirley Temples galore for the kids.

[@generobbable]

Mike! You make me sooo happy!

[@Whitney_Sews]

Club sandwiches are my absolute favorite!

[@ConTDomination]

Shut up

[@mavis_ish]

Me: *watches the vid* huh, cool Me: *recreates the sandwich* this is fun Also me: *slapping the dough* you like that don't you, dirty girl~

[@shayanmoosavi9139]

LMAO😂😂😂

[@ledzepgirlnmful]

Mike thanks for this wonderful recipe for a homemade Club Sandwich, from the bread straight through to the cocktail !!

[@jancorn3451]

The vodka in the background is a nice touch.. A subtle reminder that it’s an essential part of “chef-per-tise” and perhaps s key to your relaxed - yet helpful- presentation.

[@cand0]

Season your tomato's you monster.

[@netsanetweir-higgs5158]

Damn...intro is popping

[@Account_CB]

This is the food lover's channel...awesome. A laid back style creating food memories 😋

[@leahanderson1576]

Beautiful sandwich, beautiful drink!!!❤️

[@amarillorica]

Sandwich is the apex of food

[@ProHomeCooks]

Ker Plunk that’s the point of this series I believe... well that’s a thesis I guess that I’m trying to prove

[@verbose0]

Damn right. Well.. besides ice cream!

[@azuritet3]

never seen someone put vodka in a Shirley Temple before.

[@robertp457]

AzuriteT3 with alcohol it’s called a Dirty Shirley.

[@oaktree1626]

@@robertp457 I was gonna call it a Judy Garland.

[@RoseThistleArtworks]

I love this! So true! I grew up drinking Shirley temples without the vodka and Roy Rogers is the cola instead of gingerale/7 up version. And that club sandwich looked amazing!

[@Lambpire]

As a Chef for 25 years, I really enjoy your videos. I like how both you and your brother are honest and humble about your culinary ideals and skills. We make are own mayo about mmm once a month. As people commented saying it goes bad after a day because it contains raw eggs (ie lemon and vinegar)... honestly just shows how little people do know. But, who needs the beef... Anyways, hope you’re having a great day. Keep it up. You are always appreciated.

[@AngelOne11]

I think your next adventure in the kiten world would be baking different types of bread if you haven't done that already

[@markoschatziathanasiou6754]

Kiten !! xd

[@ProHomeCooks]

well I created an entire sourdough bread baking course called SourdoughU.com - it's one of the most comprehensive bread baking courses on the internet so I think thats enough for right now!

[@raymondpool3612]

Immersion blender not imulsion

[@KPnDC]

Incredible series. That sandwich looks incredible .

[@CriticalThinker08]

loving your channel. recent new subscriber. i also grew up with parents that took us out to eat a lot, so the food i love is eclectic and I was a chef for many years so have been exposed to most cuisines. keep up the good work fellas. your brother's low budget $3 a day series was cool too and how i got here.

[@sherrydonald9822]

Boys got "Roy Rogers" and girls got "Shirley Temples" … in my days, anyway ( "

[@JDCMurph22]

Are you from New England?

[@sherrydonald9822]

When it becomes your business I will advise you.

[@mopoii399]

What exactly is a "non-relevant" sandwich ???

[@jancorn3451]

It’s used up its 15 minutes of fame, knocked aside by avocado and bacon toast sandwiches

[@hamsterSNAKE]

Mopoii LoL haha

[@ultrapt8460]

Grilled cheese

[@miatafan]

Post Fukushima fish sandwich

[@LiztheBRAVE]

As a kid, I also discovered the club sandwich and I always ordered it! Great job on the sandwich

[@mr.khaled9196]

Dude this is soo relaxing.

[@Foxintox]

It’s probably not a good idea to leave your mayo around for a while though . That thing contains raw eggs . Eat it within a couple days .

[@ProHomeCooks]

Foxintoxx all mayo has raw eggs in it! It can stay in the fridge for a while

[@casiofx85wa]

If it has acid (lemon juice) in it, nothing is going to happen.

[@Foxintox]

Brothers Green Eats ow for some reason I always heard that mayo should be eaten within 3 days of making it . (Also personally i prefer vinegar instead of lemon juice)

[@gohabs9]

if your really worried you could bring it to 65C for a few mins to pasteurize

[@KB4QAA]

Fox: The lemon juice and salt are anti-bacterial. Mayo should be left out at room temperature for about an hour so the bacteria is killed. After that it will keep in the fridge or one-two weeks safely.

[@ilfarmboy]

lose the vodka then it is a Shirley Temple geez

[@Tenekai]

... thats what he said... *IDIOT ALERT*

[@Disjointedimages]

Great series! I grew up with Elks Club, so I have similar fondness for Shirley Temples, still drink them and judge a place by how well they make one. No reason the folks who don't drink alcohol shouldn't get a good fruity cocktail. I have had some surprisingly fantastic ones with deep black cherries, and some that were pretty lame. I've also learned grenadine isn't cherry - it's pomegranate.

[@darkdelta]

Just found your channel, great approach to cooking, plus all the info on ingredient "construction". Club sandwiches are my favorite.

[@hamsterSNAKE]

I stopped watching any content that Josh is in now, i dunno why i just dont connect with him i guess anymore. I learn lots from mike and i appreciate the content that he makes cause its not just another black bean, thai inspired or another banh mi sandwhich. Sorry Josh ya lost my views bro.

[@MrWalksindarkness]

I'm not sure who is who, I like this guy, I don't watch the other

[@michelledennis8305]

Which one's which? I just started watching their videos I definitely like this guy more than the other

[@IVomitOrgasms]

In all fairness they both are notorious for Asian inspired dishes, which isnt a bad thing because they're simple dishes full of flavor and veggies. I guess Mike's just been mixing it up lately. They both have great videos imo. As a long time fan I can see the content shifting to more elaborate stuff, a bit of food science occasionally. Kinda miss all the budget friendly college stuff personally. I like Josh's stuff but I think the hippie esque personality stuff is a bit too much for me lately hah. Also, it's sad I just now learned their names. >.

[@notbanksy2977]

Agree Josh gave the channel something more relatable, Mikes Videos doesn't have the same Spirit and Energy, Josh is and was way more open his personality and shared so much of himself, thats make it easier to connect. Mike always seems dead inside, when he is doing the Videos alone. I get they have to do it because they don't live together anymore, but something is missing.

[@TheTeeProd]

I definitely like watching Josh. He has his own style of doing things. I like watching Mike too.

[@VitaminDeeUnderRated]

So basically it’s a BLT with chicken...

[@gohabs9]

Hell naw, Its gotta be made in a Heel + Club + Crown style, with toasted bread and cut into quarters with toothpicks, so much more than a blt!!

[@SolidDragonUK]

gohabs9 facts

[@VitaminDeeUnderRated]

So your saying it’s the way it’s presented that makes it a club. If you’re listing the ingredients, then it’s a blt with chicken.

[@gohabs9]

Trapped Sunshine well it's like pasta and tomatoes are ingredients, but lasagne and spaghetti are very different meals, blt and club are very different by the nature of how they are presented plus additional ingredient in club

[@VitaminDeeUnderRated]

gohabs9 Yea. Key word: “ingredient” (chicken). I mean c’mon am I really the only one that thinks this sandwich at its core is just a blt with chicken?

[@ojmotswane]

perfect soundtrack to go with the meal at the end. nice!

[@godlypoems1]

Looks delicious!

[@tyyolpi4660]

lol wtf is a relevant sandwich? Put whatever you like on it. I've seen some weird abominations but if they like it, it's "relevant" to them.

[@peterdoe2617]

Great set of recipes, Josh. Thanks for sharing! Now here is how to make the mayonaise in just seconds, when it comes to mixing it together. 1st of all: all your ingredients should have room temperature. (Most people in the US store their eggs in the fridge. Take your egg out at least half an hour ahead of time.) This is how it works: you need an immulsion blender just like shown. And that small diameter jar you used is just perfect. You crack your egg into it. And add your salt, cest and juice, maybe a hint of sugar and even mustard right in. Then you add your oil. All of it! Then you put your blender in. Right to the bottom. What happens is, that your blade will be in the egg and other stuff, while the oil is floating on top. Start on high speed, right from the beginning. Now your blades will blend the ingredients, and just slowly suck in oil from above. Kepp the blender on the ground for at least 20 to 30 seconds. Then you can slowly raise it and incorporate the rest of the oil. You'll come out with a wonderful thick mayonaise like you had in the end in just this one step. Keep up the good work! Greetings from the north of Germany.

[@marisamosegaard]

Wow... I want one. Looks yummy!!

[@strongfp]

It was a platter sandwich. And the middle piece of bread made it 'fancy' and filling at events held at country clubs where sit down events weren't on the agenda. This is what I was told by the owner of my first restaurant job, he was in his 70's when I was 21, that was now over ten years ago. He said he would frequent country club events a lot and the quartered club sandwich was always a staple, along with shrimp cocktails, mini fried beef patties between a dinner role (sliders, or burgers) and various cured meats on crackers. I just took his word for it, and it has made sense ever since he told me to be honest.

[@DaniellaFagan]

I love how they're a millions of food channels on yt, and yet you manage to create something really unique and addictive, I love that!!! Looks delicious ❤️ I wonder if you could cure a whole pig leg and make bocata catalán or serranito with jamón serrano 😋😋😋😋😋😋

[@maggieinsc1967]

Looks so good.

[@YouRxFinisheD]

I would recommend making a belgian sandwich with ''Americain Prepare''. Basically a baguette with americain prepare (a raw ground beef preparation) and either greens or pickels and martino sauce. I think it is rather unknown outside of Belgium or the Netherlands but it is one of the best sandwiches in the world.

[@Jaydit7]

When I was growing up, in Akron Ohio, my parents were not Country Clubbers...so the best Club Sandwich I found at the local Delis, where they made them on site, easily customized, and so tasty you could weep (if you weren't busy scarfing it down)...thanks so much for this video, Mike

[@msgypsyqueen]

I’m so glad you added that 3rd slice of toast.. because that’s where a Club Sandwich is at - 3 glorious slices!! 😍👍🍞🎉

[@courtneyglasco2216]

Looks amazing

[@matz1011]

You two upload more videos these days. I hop it makes you as happy as me :)

[@gardini100]

must say i like your style ,you go that extra mile ,thanks for sharing

[@faithsrvtrip8768]

Can't wait to see your bread. My grandmother made amazing homemade white bread. Hot out of the oven it was divine with butter and honey. My mother got healthy and made dense wheat bread and we hated it except for cinnamon sugar toast as an after school snack with Constant Comment tea.

[@ApexRoyals]

Dude when you said the jersey tomatoes thing I was so happy lol. My family sells jersey fresh produce every summer and the tomatoes are where it all started.

[@pbhello]

another stellar video!

[@dzimzy8699]

That bread looks UNREAL!!!!

[@OrthodoxBeards]

Immersion blender will change your homemade mayo game forever. Don't whisk - just add the egg to the oil in a wide-mouth jam jar, add some lemon, vinegar, salt, etc and put the immersion blender at the bottom and blend til the emulsified stuff floats to the top, then slowly move the blender up.

[@kevinbridges4293]

Everytime I need to make bread I come back to this video. I've made a couple tweaks to this like add an egg and milk. And it's just the best bread ever

[@TrinaMadeIt]

I was drooling more and more watching this. OMG

[@dmmness]

I am definitely down with the homemade club sandwich! New sub here! Nice work!!

[@LiveFree123]

This looks amazing and you are inspiring! I want to be like you when I grow up!😉😊

[@cwade3198]

That's one insane sandwich. I'd love to have the dedication you have to create such a tasty piece of art.

[@joeypadgett7895]

An open faced club sand wedge is my favorite way to hit a golf ball.

[@MrEhf111]

Great job ... I totally agree with your tomato comment. In off season I substitute avocado ... also great with a nice tomato

[@adcashmo]

14:28 coolest toaster mechanism ever.

[@uptown3636]

Thanks for making this ode to the best sandwich of all time. The club sandwich is room service royalty. 👑

[@arsulaksono881]

i like your sandwich series Mike... the sous-vide things are the best !

[@sherrydonald9822]

Ohhhh, and the Sammy...YUMMMMMMM Thank You !!!

[@LadySythe]

ham and turkey club is my fav... so delicious...

[@straytarnish9443]

Thanks for making your show i love your dank viddles

[@Kisanththeblack]

All club sandwiches are double decker. The reason is because of the proper name for each piece of bread/roll/bun used to make a sandwich. The top piece is called the "crown", the bottom is called the "heel", and the middle piece (if one is used) is called a "club".

[@woodworkerroyer8497]

Love the vids. This is only my 2nd but I love the sandwich series! Man, I hadn't noticed how tiny a kitchen he has, his elbows are touching both walls!