The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament to just how...

American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used...

The Cuban Sandwich – Hold the Mojo

I don’t do a lot of sandwich videos, which is a shame, since the blog posts are pretty easy to write. Anyway, as promised during the last br...

Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same...

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bor...

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, whi...