Cooking And Ranking Every East Coast SANDWICH! (Philly Cheesesteak, Italian Sub, Pastrami on Rye…)

Our tournament to find the best sandwich in the US continues on the East Coast! Get $5 off your first order of Graza Sizzle and Drizzle using code ADAM5 at https://www.graza.co/

Today we’re cooking and ranking some heavy hitters. On deck we’ve got the Philly Cheesesteak (from Philly, obviously), the Italian Sub (New Jersey), the Taylor Ham, Egg and Cheese (also Jersey), the Pastrami on Rye (New York) and the Lobster Roll (Maine). Time to see which Sando reigns Supreme! 🤘🏼 Adam

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TIMESTAMPS…
(0:00) Intro
(0:35) Lobster Roll
(4:26) Italian Sub Sandwich
(7:37) Awesome Olive Oil (Ad)
(9:52) Philly Cheesesteak
(16:10) Pork Roll, Egg & Cheese
(19:05) Pastrami on Rye
(22:20) Taste Test
(23:49) The Verdict
(26:54) Thanks for Watching!
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#Sandwich #SandwichRecipe #PhillyCheesesteak #BaconEggAndCheese #LobsterRoll #Challenge #CookingChallenge #Food #Cooking #Recipe #OmnivorousAdam

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We’re on a quest to find the best sandwiches that the United States has to offer the challenge is that the US is a massive country with a massive amount of sandwiches each region each City each Town even has their own Specialties so what we’re going to do is find the most

Popular of those sandwiches make them from scratch and then see which one we dig the most so last episode we explored the American South this time we’re going to get into the northeast of the United States the east side of the US is the oldest region of the US there’s a lot of

History a lot of cool stories a lot of great food and of course a lot of fire sandwiches first on the docket is the lobster rule this is a New England summertime specialty people in that part of the country absolutely lose their minds over it and uh I guess everyone

Else does too because it’s extremely popular there are two main types of lobster rolls here we got our main style lobster roll and our Connecticut style lobster roll we’re going to make both all right let’s get going on our Larry’s oh yeah Larry’s on Ice nice and chilled down

So to cook our lobsters we’re going to stoil them that’s a mixture of steam and boil see what I did there basically we’re going to take a large pot right here and pour liquid maybe about 2 in up close it and then you know they’re going

To kind of be sitting in a simmering liquid but also they’re going to be steaming on the top these cook really fast to start we got two bottles of Burr this can also be water you know if you’re 12 some lemon juice those drop them right in got a couple of

Scallions garlic B Clea some thyme fresh and some good oldfashioned old Bay liberal we want this to be like as salty as the o oh yeah beautiful beautiful look at these guys thank you for your service this only takes about 3 to 5 minutes like I said so beautiful beautiful [Applause]

Beautiful all right these will chill down we’ll back I’m opening a bit the top split roll very important when talking about lobster rolls right this is kind of a mixture between like milk bread and a bio I made this recipe for a past video if you want the whole recipe

It’s going to be in the description below on my website the whole thing about this is that you know they’re easy to split apart and they’re easy to toast I mean look at that crumb they’re squishy beautifully glazed with that egg wash so you can just go ahead and slice

That off so you can get a nice even toast on it I might just slice both sides maybe a little bit of Yeah nice nice just going to slice these down the middle not too deep just deep enough look at how soft that Crum is rolls prepped let’s get back to the lops Daddy O that is a magnificent Beast can we get the whole Claw we need to chunky this before we put it in our sandwiches I like to leave the tail meat nice and big looking good two types of sandwiches here I mentioned before we got the main and the Connecticut the Connecticut we’re going to start with the main all

Right first things first one of the lobsters a little bit of May a hint of Dijon mustard some celery tiny bump of cayenne black Pepe of course a little Kosh of salt last but not least the juice of a lemon lemon now we mix there you go a cold basically like

Mayonnaise lobster salad in the lobster spoon shout out cook name Matt he hooked me up with this a long time ago top spit bun nice and toasted we’re going to pop in some butter lettuce our cold lobster salad and that’s pretty much it the main lobster roll Connecticut style the rest of our

Lobster pinch of salt not too much Lobster salty black pet Shives and drawn or melted butter beautiful coat that Lobster in the bur same thing top split roll and a spoon our buttery Lobster in there and chives I really like to hit this thing hard with the onion Connecticut style served

Warm next we got the Italian sub the Italian sub sandwich now sub sub is actually short for submarine because you know it looks like a submarine I guess um but you know I have to say that definition makes the most sense compared to you know some people in New York call

Them Heroes like what’s a hero Northeast a little up north in New England they tend to call sandwiches Grinders a grinder being a hot sandwich but still it adds to the confusion and then to top it all off down in New Jersey and Philly and a couple other spots they call them

Hogies so we got sub hogy grinder hero I almost forgot that last one so I actually went to New Jersey not too long ago and checked out a spot called Carmen’s Deli it’s a spot you walk in they got the the meat slicers going with all the cold cuts the cheeses

The chips the pickles the whole thing honestly I wasn’t expecting much because like here in Chicago we have a pretty solid Italian subs as well but this sub was special it had this crazy spread on it which we’ll talk about in a bit but I

Took a bite of it and honestly it was kind of transcending and a huge memory of that trip so we’re going to chase after that sandwich today oh right here on this channel we live by the Mantra good sandwich starts with good bread so here I just went ahead and made some hogi

Rolls basically we’re going to open the sky up take some of the crumb out in order to shove more meat in there to make it basically the perfect delivery system for tubular deliciousness all right so we’re going to cut this guy right in half beautiful let’s open her

Up see what we got nice wonderful and you can go ahead and kind of just remove some of this crumb if you want it just kind of gives you more space to put your ingredients so we got our bread down let’s let’s talk Meats so here we have some proon cheese

Genuis salami cacola and moradel Mortadella this one has the pistachios in it the first ingredient very very important is this hogy spread here this is the first time I ever had hogy spread at this spot it’s basically CH Italian cherry peppers that have just been

Minced up with a little bit of olive oil and seasoning and U it’s really good so we’re going to smear this on the bottom kind of as a sauce for our sandwich it’s kind of this like semi sweet semi- spicy peppery acidic condiment all right that

Looks nice now we can start with our Meats we’re going to begin with our Genoa salami I’m popping the salami on both sides here beautiful next up is the cacola being generous with the meats here last but not least our moradel Mortadella depending on who you ask and

Our plural Lon just down the middle here one layer now we can move on to our vegetation here we got some shredd is a just shredded iceberg lettuce followed by our tomatoes and what do we do with tomatoes we season our Tomatoes little bit of salt down the middle little bit of black

Pet a pinch of oregano then we got some white onion kiss of aliam flavor these are banana peppers slightly sweet and acidic kind of like our hogi spread but a little spicier then the dressing what I was talking about which consists of a little red wine vinegar

And good Olive Earl just a little bit of that over the top too speaking of olive oil I’ll be real with you I live very close to a Greek owned and operated grocery store so finding really great imported olive oil isn’t something that’s necessarily hard to do but this olive oil is special

After seeing a bunch of influencer types using this stuff I must admit I was a little skeptical but graza is popular for a reason now I’m comfortable saying that graza is more than just a fancy cute bottle the olive oil itself is primo in the price is Affordable but we

Can’t not talk about the bottle I mean look at that thing it’s amazing I already transfer my cooking oils my vinegars other liquids and fluids to squeeze bottles so I mean with graza you don’t even have to worry about that step look Easy Clean accurate oil drizzling

Is built right into the product itself this stuff is made in one location with one type of olive it’s made in Spain with peal olives there really are dozens types of Olives out there that all have different traits aging characteristics and flavor profiles finding a good olive

Oil can take time it can take trial and error and it’s very expensive trial and error one reason I dig grza so much is that they simplify things with the sizzle and drizzle one olive oil is for cooking and the other is made for finishing dishes you don’t always want

To cook with fresh unrefined olive oils because the high heat can damage the delicate vibrant clean flavors from the oil meant for finish in so I finish my food with the drizzle on the contrary you don’t want to cook with some muted boring overly filtered borderline massage oil olive oil when cooking so

That’s when the sizzle comes into play if you want to try gra out for yourself you can get five bucks off your first order with my code Adam 5 and as a little bonus you’re even going to get a free copy of their new sandwich cookit which has a handful of amazing recipes

From Top tier restaurants around the country okay back to the vid all right time to finish this thing up let’s put it to bed got a nice little piece of parchment here I’m going to transfer that over o this thing’s massive it’s not even going to fit but it will help us Roll that looks quite similar to the one we had in joisy if I don’t say so myself oh we’re dripping oh that’s a good sign yep fantastic this next Sando is incredibly op and it better be because it carries the name from which it hails the City of Brotherly Love Philadelphia

The Philly cheese steak now recently I visited Philly we went to this insane awesome open air Italian market with you know fresh cheeses Meats we got the canoli we did the whole thing open air fruits and vegetables everywhere and everybody was like super nice so the story of the Philly cheese steak Legend

Has it a dude by the name of Pat Oliver owned and operated a hot dog stand he wanted to make a quick lunch for he and his boys so he went across the street to a butcher and got some meat scraps brought him back to his hot dog stand

Chopped up the beef kind of just scraped it all together with some onions popped it in a hot dog bun and boom the first rendition of the Philly cheese steak was born now how accurate is that I’m not 100% but it sounds nice and it’s a bit romantic and we’re all about beefy

Romance here now this dude Pat would go on to open Pats right some odd years later Goos would open almost basically across the street and that’s kind of where you get that legendary feud between Pat’s lovers and Gino’s lovers so I actually didn’t go to Pats but I

Parked in front of it and went to Goins and got a sandwich there and I I can’t sit here and tell you that it was that good um the beef was like super dry uh the cheese just like wasn’t that melted the bread was soft and the dude who gave

Me the sandwich was super nice but all in all I wasn’t that impressed so I kind of posted about it and a bunch of you guys reached out on Instagram and kind of told me no no no you don’t want to go there you want to go to this other spot

And that other spot’s a place called Angelo’s and thank God I have you guys because that sandwich was like actually life-changing it was I understand why people are so obsessed with Philly cheese steaks after that it’s the hype is real my trip to Philly taught me a

Lot of things one of those things was that there is a lot of jargon when ordering a Philly cheese steak so we’re going to talk all about that let’s make it all right so the components of a Philly cheese steak here we have some thinly sliced ribe eyes right I just

Went to my Korean market actually if you live near a Korean market that’s a hack right here they sell you know um Korean barbecue sort of thinly sliced style beef so went ahead and picked a bunch of that up next we got Z bread this is the

Exact same bread as our hogi rolls I just put some SES seeds on it because at Angelos this is what their bread looked like uh give or take right this hogy recipe was actually taught to me by Mike over at Pro homecooks and I guess he discovered it from this guy named

Charlie Anderson who is a super badass Baker um I checked out his channel pretty awesome this bread came out very well I made a couple of minor tweaks myself I’ll have this recipe for you over on the website and the world of Philly cheese steak you got three

Cheeses you got American cheese you got Pro and cheese whiz right or just whiz next you got the onions right the wit when you get a cheese steak you might say American wit or American without that just means with or without onions then this is something that uh I picked

Up from eating an Angelo sandwich they offer Italian long hot peppers right and oddly enough they sell them over at my Korean market once again so this is what they look like raw I just roasted these off in the um in the oven here little olive oil and salt they look like this

Once they’re roasted and then they look like this once you chop them up so is it traditional um no it’s not cuz usually it’s just cheese and onions but this little like spicy pickled peppery condiment was very delicious so we might add that onto our cheese steaks we’ll

See how we’re feeling here all right let’s make Z beef we’ll start with a little tiny bit of oil there onions just some nice coarsely chopped onions little pinch of salt some of that shreddy ribey I’m just going to fill the bottom here little salt let’s give this a

Stir just want to take this to like a well done we can begin chopping our beef is right where we want it to be it’s nice and chopped up we’re going to form it into a tube shape about the same size as our buns and we’re going to do cheese number one we’re

Going to lay that on get it nice and cheesy oh yeah then we’re going to take this nice little Dome piece here pop it over so steamy don’t look at me look at the steam looking at myself what oh melty now what we’re going to do is take our bun and spiggoty

Spoody that Tutti try to get under there give it a flipper onus no beef Left Behind we’re going to pop that right here and then you know I’m I’m chasing after that Angelo’s Vibe it was just so good I want to add some of these Italian long Hots just down the

Top here gorgeous all right so that sandwich one it’s got the provolone I want to try all the cheeses to figure out which one’s my favorite I tried this in Philly a couple years ago I think I like the whz which is hilarious and garbage person of me but I you know I

Got to make sure so we’re going to make all of them Che cheese quiz you know the most disturbing thing about this isn’t the fact that we’re literally squirting cheese out of a tube but it says no need to refrigerate not even like don’t refrigerate like no need

You can you probably should no need it’s okay it tastes like the like little pretzel pack with the fake cheese it’s like I love that to be honest all right what kind of design are we doing here oh that came out way more intense than I thought it would

Oh baby I’m excited same thing oh these are massive last but not least Americano yet another delicious processed cheese beautiful you know the drill let’s try to get some of that cheese crust oh this is a crazy picture right here we got our American our cheese whz and our

Pro Taylor ham egg and cheese or pork roll egg and cheese depending on where you are in New Jersey now Taylor ham or pork roll can kind of be thought of as I don’t know like the granddaddy of spam right spam was invented in the 1930s but

Pork roll actually predates it and it was invented in the mid 1800s what is pork roll well pork roll is yet another American industry made food right it’s essentially um a kind of well the ones I have coming with this little pouch but it’s again a tubular meat product that

Is special and people actually really really love it now up in North Jersey by new yor it’s called toram but down south near Philly it’s referred to as pork roll it doesn’t matter what you call it this stuff is fantastic it makes her a fantastic sizzly breakfast meat treat

And we’re going to build a sandwich with it let’s do it we’re going to cut these into rounds and I kind of want these pieces a little on the thicker side usually uh in delies and stuff these come in like much larger kind of like actual like you know

Baloney or like Mortadella sized there’s one store that I went to that I got the stuff from in Chicago that I know of that has it you can’t really find this outside of a lot of places on the east coast in in Jersey and Philly and stuff

Like that so it is kind of actually like a delicacy all right so an important thing when you’re doing this is to cut a little slit so that the uh meat doesn’t kind of like curl up on you when you’re searing it and just like that we’re ready to

Sizzle yeah flavor sizz me timbers so we don’t need any olive oil cuz these are quite fatty also the dirtier not actually dirty but the more used your plch is the better because when you walk in like a bodega or like an old school Deli and you don’t see

Grease on the pla Run for the hills cuz that sandwich isn’t going to be worth your your time oh yeah take these overheat and set them aside and we’re going to cook our egot tree in the exact same Fit all right we’re going to cut that heat and we F to build this sandwich starts with a kaiser roll all right I got a recipe for you on my website I made these one’s got poppy one’s Plain Jane make what you want I personally really like the poppy maybe we’ll get it

Nice and warm on here into that grease look we got everything on the same plch let start by taking a few of our little guys here popping that on followed by more of our Taylor tailor and the final egry get off there take this thing Off Taylor ham cheese and egg pork roll cheese and egg whatever you want to call it cheese and egg the sandwich almost needs no introduction the pastrami on Ry made famous in the delies of New York the sandwich was brought over by Romanian Jewish immigrants sometime in

The 1880s one of those Jewish immigrants would go on to open America’s first Jewish deli that we know today is Katz’s Deli on Manhattan’s Lower East Side in the great city of New York how many times am I going to say it I don’t know but it’s fun nowadays there are Jewish

Delies All Over America in small towns to big cities many of these places have their own Specialties but there are a few staple menu items that are pretty much on all menus across the board and one of these is this sandwich let’s make it pastrami all right so this sandwich is

Extremely Bare Bones and extremely simple so the ingredients need to be very very tasty for starters we have this seeded Jewish rye bread it’s not dark rye it’s got carway seeds in it which give it a very distinct unique taste moving down the line here so we’re

Not in New York we’re in Chicago but this is more or less very very similar if not the same right pastrami this is beef navl pastrami is usually made with navl which is beef B not brisket though it is made with brisket a lot of the times and it’s still very good the

Process can take a while but it is rewarding and quite a fun project so if you’re interested in that I’ll leave a link I made a video all about that but today I went to our boys place in man’s picked some of this stuff up myself and

We’re going to use this going to slice it look at that color this is because it has been cured so it’s super pink it’s got that kind of like classic Barky crust all that intermuscular fat it’s going to be super juicy and good it cats is they actually slice their brisket by

Hand with a knife the old school way nice and sort of thick right medium thickness maybe like that thick I have plenty of knives most of them are actually put away which is crazy but I never get to whip this thing out so I’m going to use the meat slicer today So yeah look at this thickness here that is pretty much what we’re going for here medium thin that is a pile of past Strom my friends that’s why you love the naval right now that looks weird and kind of cobwebby and gnarly get it nice and warm

And that that fat starts to render a little bit and melt and get succulent and delicious which is the next step in what we’re about to do so I found that the best way to reheat this stuff to make it taste like it does at the delies

Is to steam it get a load of this juicy yeah steaming is the best way I wouldn’t want to like roast this or anything it could dry out remember it’s cured so it kind of has a tendency to be on the drier side but let me tell you

This is anything but dry between all that fat all these meat juices the stuff is literally dripping with moisture let’s build all right we got our rye bread horseradish must it like literally is camouflaged I can’t even tell it’s on there oh yeah followed by our juicy pastrami now the

Thing about deli sandwiches is that you really need to pile your Meats high this thing should be like unnaturally massive like you’re going to need to unhinge your jaw for this one to tap it off the other piece of the Rye with mustard and that’s that I mean it’s the most simple

Sandwich ever it’s literally three ingredients okay we can catch our breaths now we have every single sandwich that we made 5 sandwich is laid in front of us here every good sandwich needs a good bag of Chips chip bar chip Buffet look at that color though for real beautiful we’re going to start with our tailor ham you know I’m just going to call it pork roll now pork roll egg and cheese nice that’s a really good breakfast sandwich all right next up I’m excited for this cross as

Well got it have a deli pickle with the pastrami sandwich I don’t care if it’s for the video or for pleasure off camera on camera don’t matter got to have a Dr Brown celery the Philly cheese steak in the style of Angelos God damn that’s crazy look at that thing come

On yeah yeah yeah I’m I I don’t have worri to describe that one that’s um I think that would make Tony Soprano happy put it that way Lobster Rule now I chose to use the Connecticut style lobster roll which is of course just Lobster drawn butter chives and it’s served warm

As opposed to the main which is served cold dude it’s it’s a butter bomb it’s a butter bomb with lobster on it let’s put it that way how could that be bad okay now comes the hard part we got to rate these things one through five one of

Course being the champion five being the loser of the group all right I hate doing this to all my children but the answer is kind of obvious here for me at least toram SL pork roll egg and cheese now this is a great sandwich don’t get me wrong here I

I love a bacon egg and cheese sausage egg and cheese spam egg and cheese Taylor Hamm and cheese but it just wasn’t that special I mean I even made a kaiser roll which is soft and perfectly and actually really really good and I do recommend you try making the sandwich

But ju to pose against the other ones this is going to come in at the five slot fourth play I’m stress barking it’s going to have to be the lobster roll now hear me out honestly if I was taking a bite out of this and raing it on say I don’t know a

Coastal Seaside Atlantic Town cold beer in my hand and a nice buttery fresh massive main lobster my answer might be different but for now it’s not um you know again compared to these other things as satisfying and um what I would want out of the sandwich most of the

Time lobster roll fourth place okay we’re getting into the podium here this is tough to me this is hard stuff to me the bronze pastaman Ry now here’s the thing about pastaman Ry this is a wonderful marvelous feat of man delicious cured peppered meat nice bread spicy mustard I

Love the sandwich however my favorite version of this sandwich has a couple additional ingredients but we’re going to save that for another video because uh yeah that’s a whole whole big part of the conversation but third place pastran Ry my guy all right this is the championship round second place and

First place silver and gold respectively in second place ding ding ding the Philly hear me out though it took second place this is probably a top five for my favorite sandwiches in the entire country you know we got our hot pepper so it is balanced it’s a fun delicious

Like meaty I want to be drunk when I’m eating it sandwich second place Philly cheese steak which means give it up for your Champion the Italian submarine sandwich the hero the hogy the grinder that’s not a grinder this guy between the shreders the Tomato the banana peppers the

Oregano the oil the vinegar and of course it’s all surrounded by this soft amazing bread and that spicy hogy spread pepper on the inside I mean it’s not light but it feels light and it’s insanely tasty and Incredibly satisfying when I think of going and grabbing a sandwich I generally will default to

Something that looks like this right an Italian sub there’s really not much more to say here your Champion the Italian sub oh dude for the celebration we can put like Jersey sh like dancing in it or something if you think differently you think I did something wrong you think I

Did something right if you just want to talk about life let us know in the comments below we’ love to hear your opinions everybody’s got one that’s the whole point of this thing right also keep in mind I’m just one guy I have one opinion I have one life experience so

Again let me know what your experience is which one do you like best Ty so so much for watching if you dug the video like the video sub to the Chann if you’re new to the Chann next episode in this whole journey we are going to the great Midwest Midwest right now but

We’re standing here Chicago this area in other areas so let me know in the comments which sandwiches you think we should make that’s all I got for you I believe so until next Time