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This is the number one rated sandwich in the entire world

and we're going to compare it to this fried chicken sandwich people wait three hours in line for, this award -winning burger that's limited to just 12 per day and everything in between.

And we're starting in Japan to try a Wagyu Katsu Sando, one of the most famous sandwiches in the entire world, with my friend Bayashi.

Hi!

Nick -san, choose meat.

They make their Wagyu Katsu Sando's out of all four different types of meat, but we get to choose which one we want.

This is Ozaki beef rib -eye, Ultra Wagyu dry aged, Kobe beef dry aged, and the last, Ozaki beef tenderloin.

All four look so incredibly delicious.

This one is looking good, beautiful.

Yes, let's go.

Ozaki -rivoi.

Okay, let's go, come to the kitchen.

I cannot wait to see what the cross section of this Wagyu looks like.

Wow, beautiful.

That is amazing.

Isn't that a slice?

He's now cutting the piece that we're gonna use in the Wagyu katsu sendo.

I am so hungry right now.

You'll see he's gonna do this with precision the first thing he's doing is cutting off the ribeye cap.

Hey, it's a good chef.

The last step here to prepping the meat is to cut it down into a nice square shape

because you'll see at the end with this Wagyu Katsu Sando that it's going to be a nice, perfect shape.

The Wagyu is ready.

These are our portions of meat.

Okay, next, Japanese eggs.

Wait, what?

That's how you crack eggs?

I don't know how I feel about that.

Oh my gosh, look at the yolk.

That is the most vibrant egg yolk I've ever seen in my life.

What an amazing, amazing color.

He's going to make sure this gets an even light dusting of flour

so that the egg can stick to that flour then into the egg

and finally into the homemade breadcrumbs the fact that they're putting in

that extra effort to make their own breadcrumbs is one of

the reasons you could argue this is the best wagyu katsu sando in the world okay now you're frying

and these are not gonna fry for long i'm

so hungry it looks so perfect it's time okay

so crispy we've got the perfectly crispy wagyu katsu you've got this beautifully toasted white bread and of course their secret sauce.

A homemade katsu sauce.

A lot of vegetable, a lot of spice.

So much flavor.

And then bread.

Last step, trimming the side.

It's common with the Wagyu Katsu Sando to clean up the edges like this.

Here's a preview of what that Wagyu looks like inside.

Is it okay to give my cameraman a taste?

Okay, let's go.

Try.

Thank you, Nick.

I'll get back to work.

He's cutting it into four cubes so he can share, Bayashi.

I love how you're plating this.

That's so cool.

Done?

Not done.

Final step.

The gold.

Oh.

That was so much gold.

Kanpai.

Mmm.

Wow.

I don't know that there's anything that can make that better.

Amazing.

I want to do one quick test to see if somehow my Osmo steak seasoning can make this taste better.

Will you try?

Yes.

Just a tiny sprinkle, not too much.

Mmm.

Wow.

Good?

Very tasty.

Tasting?

Very good.

More.

You want more?

Yes, please.

Oh, that's good.

That's really good.

If you ever need it, you can buy it online or in stores at Walmart.

I think it's the best seasoning in the world, but does it make the katsu sandow any better?

Better.

Amazing.

Thank you.

Baoshi, do you think this is the best wagyu katsu sandow in the world?

Yes.

Let's go see if our next sandwich can somehow beat this.

Next up is a French dip sandwich made with thin sliced roast beef

and a hot beef broth on the side for dipping.

And for this sandwich, I brought along my friend, Sean.

Hey, what's going on, guys?

Are you hungry?

I'm hungry.

Welcome to my restaurant.

Hey, let's do it.

Just for quick context here, Hank also makes cooking videos online.

One of your most popular videos ever was your French dip sandwich.

100

Yeah, that's very true.

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And now you've literally made a restaurant that has possibly the most famous French dip in the world right now.

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Talk us through it.

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We start with the baguette, arguably the most important part of any sandwich.

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This is Frenchette baguette, crusty and crunchy and rustic, but they're also, yeah, even they smell nice.

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The question is, do they smell as good as Sean?

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I haven't sniffed Sean yet today.

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So we cut them in half.

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I'd imagine you need like an architecturally sound structure, right?

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Especially for a dip, you want a bread that's got the basis to be able to still be kind of crunchy

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and chewy after you've dipped it.

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It's not just a soggy mess.

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Every morning this gets delivered fresh, and we cut them all in half that same day, and we sell out of them that same day.

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First thing, you get your bread, nice horseradish aioli.

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What's great is it looks like the perfect consistency.

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I love that you can also see the chives in there.

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It gives a nice pop of color.

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It just shows a little bit more effort.

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What happens next?

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Next step is caramelized onions.

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Each onion, we reduce enough to where each sandwich has two onions.

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I think what I realized is the more caramelized an onion is, the better it is.

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Caramelized onions could be like, I just put onions in a pan with butter for two seconds, or they could be like, I spent three days waiting for these onions to caramelize.

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They're easily the most deeply caramelized onions I've ever seen.

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This is the most marbled meat you can get in America.

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It's rated by the USDA.

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It's like the top 1 % most prime of prime ribs, and we cover it in compound butter Compound butter has got sage thyme oregano garlic

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and rosemary and it's softened

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and rubbed all over the prime rib Throw it in the oven roast it

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and then it goes on the deli slicer

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and we shave it really really thin Now you get a little au jus bite.

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Oh, thank you.

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Okay.

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Here we go in your mouth now.

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Mmm.

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Yum Good work, Sean.

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Do you want me to do one for you?

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there you go oh is

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that nice tell us how you feel instantly tired like in a dream state almost yeah i love

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that i'm floating in the kitchen this liquid

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that you just dipped our beautiful bites there in this is

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the au jus that's the au jus it reduces all day

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while we're cooking sandwiches and now it's kind of at like its perfect state

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so you all understand this broth here is basically the second half of the sandwich french dip

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so now more of the au jus goes in here

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and this is staying nice

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and hot over the grill you're gonna use this to heat up the meat again this is genius

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so you dump the meat in the pasta baskets right here I love this system yeah

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but you don't want to overcook it

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so this only goes in for like maybe a second

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so you kind of let

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that drip boom you don't want to make the bread soggy the mega caramelized onions

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that we showed you guys before we just spoon those all over the top oh yeah

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so much flavor in these onions and they're cooked down so much

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that I see no reason to not just pile mine completely then all they need from there is cheese

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so provolone cheese you could have gone swiss yeah right i'm

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actually a fan of one over swiss i'm with you swiss tastes like plastic

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so i said it nick you are

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so brave i got no problems with swiss i don't have

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beef with swiss i just like provolone a little tiny bit

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no you have beef with provolone oh in the oven we

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go boom this is a convection oven we do like 24

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sandwiches at a time in here cranking out constantly sandwiches are

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now coming out the cheese you can see makes a little

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blanket it protects all the other ingredients from falling out these

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just go right on the cutting board look at the cheese i mean still nice

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and cheesy obviously that's

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that provolone we cut it in half get a nice cross section that's kind of a money shot look at

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that just a big beefy sandwich really is what it is

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let's show this guy too i mean look at the cheese on

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that thing plate like this usually we kind of like spread

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the fries around those aren't even really fries that's like potato

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sticks we cut them real thin they're like potato sticks uh people comment on

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that but i'm sticking with it i love these they stay crunchy forever they're delicious they're nice

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and seasoned oh my gosh right they're incredible listen to the

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sound there's a real crunch last step we fill this cup up with au jus

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and you keep the au jus in this giant hot tea container yes it's an iced tea cooler, but it's perfect for Raju.

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It keeps it hot all day.

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Sean, I thought we'd share.

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Lucky me.

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I have to say it smells so amazing.

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It looks so good.

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We both played a hand in making these things.

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I've been dying for this moment.

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Oh, you're doing backwards.

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I'm going backwards.

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This man's crazy.

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Here it is.

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I'll follow you right behind.

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I'm going to dip backwards as well.

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It's so good.

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It's so rich, and it just makes me want to take a nap.

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Like it makes me want to fall asleep when I eat this.

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There's so much love in each step of this.

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For me, it's a bite that makes me want to close my eyes

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and just sort of think about it and just take it all in without focusing on anything else.

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Stop talking.

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Me?

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Because I'm trying to do the same thing.

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All right.

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I'm trying to bask in this over here.

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Nick, just you're on the search for the best sandwich.

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Yeah.

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This is up there.

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This is one of the best sandwiches I've ever had in my life.

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That's great.

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I knew it would bang and it bangs.

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I know we agreed on sharing but

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if you don't mind i'm just gonna finish this myself next

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up we've got a fried chicken sandwich from the number one ranked fried chicken restaurant in all of north america

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and i brought along my good friend uncle roger you're gonna see how they make

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that chicken sandwich here before we eat this here is their dredging station they're making

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so much fried chicken here that they're dredging it in basically a giant flour bathtub

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and they're able to keep it so incredibly clean

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because they have an automatic flour sifter that keeps that flour nice and smooth

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and perfect all day long the way they dredge their chicken

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here is in a dry dredge then a wet dredge then

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back into a dry dredge before they fry notice how he's

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actually pressing the flour into the chicken here that's a really good way to make sure everything sticks

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and that you don't lose that dredge

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when you go to cook is there anything top secret you

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can't show us oh there's every single step there's something top secret

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that i'm not going to show you guys all right uncle

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what are you looking for it you can look for it all you want now we deep fried chicken

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This is the best part, you can smell it.

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It's like a big hot chicken bubble bath and they have six of them in here.

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This is vegetarian people, worst nightmare.

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Uncle Roger usually eat like Japanese style chicken katsu.

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So Uncle Roger excited to try how it different.

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How do you know when it's done?

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We have a timer for it.

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In addition to that, we'll also temp every single piece too, just to make sure.

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You can tell this guy the head chef because he got the most tattoo.

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That's the dress code here.

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Mmm.

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Wow.

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Wow.

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So we get the finished product out of the fryer.

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We dip it in our oil blend.

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After that, we put our dry seasoning on it and then it's ready to go.

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This is gonna be the medium spice level.

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This is gonna be the most popular.

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Which spice level are you gonna go for?

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Of course, the spiciest one.

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Don't be scared, nephew Nick.

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We do hot ones together, remember?

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That is true.

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We did do hot ones together and I believe I might've won.

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So for the spices, we are gonna need a waiver for you.

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We do have habanero gos pepper, Carolina Reaper, and Scorpion Trinidad.

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We turned that all into a paste for you.

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Once you get to that Scoville level of above two million, you can start to hallucinate a little bit, which is the fun part.

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They trying to kill me.

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The chicken, some coleslaw, and pickle.

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And wrap it up nice and tight, and here we go.

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Wee -oh.

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You ready?

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Cheers, cheers.

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Cheers.

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Waver.

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What?

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For the spices, we are gonna need a waiver for you.

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Uncle Roger's not gonna sue you.

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I don't need waiver.

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I agree that I am eating the Howlin' Plus heat level at my own risk

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and certified that Howlin' Raised Hot Chicken will not be held responsible for any injury, damage, or loss of earnings during or after eating the Howlin' Plus heat level.

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Fuyo, food is here.

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We did the medium sandwich here, and then I've got the Howlin' Plus.

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It's black.

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That's not even a golden brown fried chicken sandwich anymore.

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It looks so evil.

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Visually, right away, I have to say this is a beautiful fried chicken sandwich.

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I'm really excited to try this.

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Oh, that secret spice blend really good.

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It is packed with flavor.

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If you dip it in the ranch too.

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Wow, you made it.

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Is it bad?

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Uncle Roger feel like I can breathe fire right now.

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Editor, put some VFX on that.

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I have to drink the ranch to quench.

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The chicken cooked perfect.

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Juicy tender.

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If Uncle Roger had to give this a rating, what would he give it?

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9 out of 10.

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You're going 9 out of 10.

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Uncle Roger's a strict critic, too.

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I know better than anybody out there how harsh of a critic Uncle Roger could be.

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You've critiqued my fried rice, my Vietnamese pho, my Thai green curry.

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You've critiqued pretty much everything you possibly can about me.

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So when you give a place like this a 9 out of 10, how do you think that makes me feel?

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The only point missing, Uncle Roger wished it a little bit crispier.

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They rub so much sauce on the outside of the fried chicken itself that by the time you sit to eat it, I do wish it was a tiny bit crispier, but it holds a lot more crisp than I would have

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thought it would hold it's fatty it's flavorful it's crispy it's

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so well seasoned

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that i almost feel like it's pushing the line of almost

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having too much seasoning what there's no such thing nephew nick

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that i saying you have too much money go get your

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next sandwich it's time for a panini at italy's most famous sandwich shop

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and i'm sure most of you guys know who eric is

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hey guys everything here starts with the bread have you ever

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seen bread being made never in my life this is called proofed bread check this out proof look at

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that oh my gosh bro it's full of air bro it's moving so We're going to flour it up here.

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All right.

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Watch this part.

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This is the best part.

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Whoa.

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You go through a lot of these every day or?

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Got it.

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So he looks like he's stretching this bad boy out right now.

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Exactly.

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We do want to get a little bit of the air bubbles out so it's not too tall.

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You're ultimately looking to land a beautiful rectangular focaccia just like these ones on this rack here.

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This is how many sandwiches you think this is?

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It feels like maybe him and I didn't get off on the right foot.

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So the next step for him once he's pressed it all out is to cut it into these perfect six rectangles, which he's then going to move over to this tray here, and he's going to stretch more.

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People don't realize sometimes that something as simple as a sandwich takes this much time and effort.

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And this is just the bread.

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The only sandwiches I've ever had are made from Subway, so this is really a treat for me.

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We got some sprinkling of salt.

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Better hope that's awesome on my right.

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He's like sculpting the bread right now.

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You can see he's even trimming off the sides to give those nice sharp edges.

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As a finishing touch, he's putting some olive oil on there.

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And then if you move on over here, they're all going to go straight into this giant oven.

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And just for your reference, Eric, this oven probably costs more than your car.

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What?

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Okay, so he just slides them in like pizza.

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Yeah, it's basically like throwing a pizza into an oven.

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In the time it would take me to make one peanut butter and jelly, he's making like 50 sandwiches.

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After all the baking, these should be beautifully golden brown, bubbly, perfect focaccia rectangles.

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There's a reason we just spent so much time watching the bread making at this sandwich shop.

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Look at how perfect this is.

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Look at the fluffiness and the airiness on the inside of this focaccia.

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That's good stuff.

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Now, with our bread finished, we can go to make some sandwiches.

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Hi there.

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Hello, hello.

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People are very upset outside that they can't eat sandwiches.

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Oh my gosh, bro.

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There are people at the door.

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They're mad.

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They look like very upset Italians, actually.

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Yeah, they do.

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Wait, you gotta get shots of this.

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Let's make a bunch of sandwiches.

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Let's do it.

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Fresh bread in the oven.

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Got the bread.

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Three minutes is gonna be nice and steamy, yeah.

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When you say steamy, you mean really steamy.

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Really steamy.

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What do you mean by really steamy?

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We put a decent amount of olive oil on it, so it's nice and shiny.

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And are you ready for the steam?

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Here we go.

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Oh!

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Bada com a la fuma!

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Dude!

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I'm so hungry right now.

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Yeah.

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This looks amazing.

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Look at this.

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A little facial.

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Mmm.

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As you can see, there are all different kinds of ingredients here.

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There's no single sandwich here that they get those two and three hour lines for.

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People love everything, so let's just make a bunch, yeah?

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Yeah, I'm down.

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So look at this, Eric.

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They measure out all the meat

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that they put on their sandwiches down to the gram to make sure that every sandwich is exactly the same.

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It's sliced so incredibly thin to like this perfect amount that you can bite through it in the sandwich easily. So good.

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We put stracchino cheese first.

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Okay.

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Stracchino is a mild cow milk cheese truffle.

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Then we put the capocollo on it.

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Capocollo.

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A little freshness with the arugula and a good amount of Italian olive oil.

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More olive oil.

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That's the third olive oil spray.

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That's crazy.

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Look at that.

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Dude, that's beautiful.

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It's actually beautiful.

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The most popular sandwich that we have is La Paradiso, which starts with mortadella.

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Mortadella.

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Amazing.

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Nope.

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Cut it nice and thin.

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I can almost see the camera through this.

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It's translucent, bro.

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It's so thinly sliced.

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That's the pistachio cream right there.

394

Whoa.

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That is my favorite ingredient in this entire place.

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It's like peanut butter, but with pistachios.

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Dude, look what she's doing.

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I never thought about making sandwiches as an art form until today.

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The attention to detail is crazy.

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This hits on all five tastes.

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So you've got salty with the bread and the meat.

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You've got bitter with the arugula.

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You've got umami with the truffle.

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And then that cheese has a nice mix of sweet and sour.

405

This is the perfect, well -rounded sandwich.

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Could this inspire you to go home and make something other than a peanut butter and jelly sandwich?

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No. Cheers.

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Mmm.

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Mmm.

410

Oh, my gosh.

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I wasn't prepared for that.

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You want to switch?

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Yeah, you want a bite?

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Yeah.

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Bro.

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Yeah.

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Yeah.

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Slightly better than Subway.

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100 % verified the best sandwich I've ever had.

420

Let's go to our next sandwich place.

421

It's time for a barbecue brisket sandwich at one of the most famous barbecue joints in all of Texas.

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I've also brought along my friend Q, because Q, barbecue, you get it?

423

The first thing I see is lots of giant crates of wood.

424

Is that where the barbecue brisket sandwich basically starts?

425

Yeah, posto definitely gives the color and the flavor.

426

What kind of flavor does the brisket get from this wood?

427

Something like cinnamon, like you can smell it.

428

It actually, the meat will absorb it, but you don't want to overdo it.

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You want to be able to taste the meat, but this type of wood is perfect for it.

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All of this wood that we're seeing right here is for just one week.

431

One week.

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We got our wood, now what?

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This is the pit house.

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We got three here, there's two in the back.

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It's hot.

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It's getting hot.

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So now I'm going to set up the fire.

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You make a nice little bit.

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So you set two long ways and two cross.

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I always like to cook with the bark facing up.

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That cooks our whole entire pit.

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Each of these used to be 1 ,000 -gallon propane tanks.

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They converted them into smokers.

444

Ooh!

445

Brisket on brisket.

446

No way there's more.

447

We also got some beef ribs here.

448

That is nuts.

449

Oh, man, those beef ribs.

450

I have never seen this much brisket in my life.

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Let's close them down.

452

Oh, it's hard.

453

They're heavy.

454

Oh, heavy.

455

We gotta build that muscle.

456

Oh, yeah.

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Dang.

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Look at this.

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He's working out all day long.

460

Every day, babe.

461

Yeah.

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Bulletproof.

463

The biggest thing that I noticed here is that underneath the brisket, there's no fire.

464

It's crazy.

465

The fire's all the way over there.

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It's pushing smoke all the way through.

467

Just airflow.

468

Cooking these briskets.

469

Right now, I'm gonna wrap this brisket and show you how we do it.

470

That's a finished brisket.

471

That's a finished brisket.

472

Look at that jiggle.

473

Woo!

474

Look at that.

475

Yeah, it is time to wrap.

476

You spread them pretty good.

477

We add some tallow to make sure the bark is just kind of juicy too.

478

Look at that.

479

Nuts.

480

Now we wrap this really good, nice and tight.

481

You can see.

482

Like a baby.

483

My brisket baby.

484

Got to be gentle with it.

485

So once we wrap them, we'll put them back.

486

Okay.

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And we'll let it finish off.

488

It takes another maybe two hours, depending on the sizes.

489

So it's going to get even more juicy.

490

It's going to get juicy.

491

It's all going to be tender, yeah.

492

The smell is just, I can't get over the smell now we're going into the

493

restaurant the doors just opened up there was already a line out there this morning

494

and it's only 10 18 a .m you've seen lines

495

that take a whole day was a whole day yes wow yeah

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so this is the moment of truth right here this is a finished brisket

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and he's going to cut into it

498

so this is the perfect brisket the layers of fat on

499

the brisket on the deckle you can actually see them they're

500

there he's got to cut up the lean part of the brisket

501

because the other side of it is just full of juice it would soak the whole sandwich i like

502

that the bun is a potato bun That's my favorite kind of bun for a burger or any kind of sandwich.

503

First layer, sweet and tangy barbecue sauce.

504

Pickles and then some sliced onions there.

505

Brisket smacked on top.

506

Nick, are we sharing this?

507

No, we'll get our own.

508

We'll get our own.

509

It's time to have what many call the best barbecue brisket sandwich in the world.

510

It looks like it.

511

The craziest part is not only did they give us our barbecue brisket sandwich, but they also said we couldn't come to Texas without having a giant meat platter with sides.

512

It's insane.

513

I'm going to cover mine with some homemade barbecue sauce.

514

I'm feeling like a real Texan right now, Q.

515

I'll be honest.

516

Bang.

517

Oh my gosh.

518

You don't even have to say anything.

519

I know.

520

I mean, hit me over the head with this giant beef ribbon.

521

Wake me up.

522

This is just not real.

523

This is not real.

524

If I was really going crazy, I'd open up my sandwich and add a little mac and cheese, creamed corn, a little more sauce, and maybe even some potato salad.

525

And then I would have something even more supreme.

526

What do you call this?

527

I don't even know.

528

If cooked right, brisket should almost work like an accordion.

529

So when I can pull this brisket apart just like this, that's when you know you're dealing with the world's best brisket.

530

Look at that.

531

My gosh.

532

It falls apart like butter.

533

This is a 10 out of 10 sandwich.

534

100%.

535

I might call you barbecue from now on.

536

Call me barbecue.

537

let's move on for some banh mi the most famous sandwich in all of vietnam

538

and i've also brought along my friend max because he loves banh mi

539

and i am starving

540

so this is stew pork belly it's like a traditional dish

541

in vietnam this is my mom recipe we make it with fish sauce

542

and coconut water and then we cook overnight

543

so most people are eating this kind of pork with rice yes vietnamese culture yes

544

but you found out that it tastes even better on a banh mi sandwich it It looks so tender.

545

Just going in with chopsticks here.

546

Just look at that pork belly.

547

Just the perfect proportion of fat to meet with the skin over the top.

548

Wow.

549

Impossibly tender.

550

So much flavor to it.

551

It smells amazing.

552

I'm just going to wait until I get the sandwich to try it first.

553

Nick, I don't know if you should wait.

554

I have patience, Max.

555

That makes one of us.

556

The cool thing they do here is they don't serve the pork in the big pieces like Max just ate.

557

Because it's so incredibly fall apart tender, they're mashing it up to break it up into those nice smaller bite -sized pieces

558

and make it really really soft

559

when you eat the sandwich it's not just the meat they're

560

incorporating all those flavorful braising liquids as well it's got your

561

approval max i could eat this by the spoonful you gotta tell us about

562

that bread it looks

563

so good this is like a homemade bread in vietnamese we call banh may

564

that the texture the first thing i notice here is

565

that it's extremely light and i feel like you're gonna get

566

that crispy outside and then

567

that soft fluffy inside just look how delicate it is in vietnam people used to eat this

568

because it's very light and also you can put a lot of meat inside.

569

When you eat it, it doesn't feel like it's heavy.

570

I think the main key is liver pate.

571

We make it with the pork fat, pork liver, and chicken liver.

572

So basically, this pate is part of the sauce for the sandwich.

573

Is that right?

574

Exactly.

575

What else goes into it?

576

We'll put this homemade mayo.

577

Look at the color.

578

It's so vibrant.

579

That does not look like store -bought mayo.

580

I would eat a spoonful of that right now.

581

And look at all those fresh toppings because I mean the chives, hand -sliced cucumbers.

582

Check out the pickled radishes.

583

Those look so good.

584

That is also some of the freshest -looking cilantro, which also happens to be one of my favorite things of all time.

585

This is juicy Vietnamese minced pork.

586

You go one side, I'll go the other.

587

Wow.

588

It's a little sweet.

589

Almost has like a tacky exterior.

590

I told myself I wasn't going to eat anything and wait for the sandwich, but that is...

591

What's happening over here?

592

This is the cute chicken.

593

This is for the another sandwich.

594

It's for a different sandwich, So, Max, we don't get to eat this one.

595

The best part, besides eating it, is building the sandwich.

596

So we cut the bread first.

597

Using scissors?

598

Never seen that before.

599

And then the next step is we're going in with that pate that we saw earlier.

600

Now going in with the homemade mayo, still can't get over that color.

601

I already love the fact that there are sauces on either side of the sandwich.

602

That's very, very important in a sandwich.

603

I think what I love most is that they mixed up all

604

that pork earlier to mix the juice and the meat together

605

because normally you actually lose so much juice off of

606

that meat if we remember that big piece that you held up all

607

that juice kind of falls off

608

when you mix it into the meat suddenly you've got this

609

really juicy bite my mouth is watering this is the most

610

excited i've been for a sandwich i think in my entire life

611

so afterward we put some fried salad fried shallots

612

and then chicken flops chicken floss the best way i could

613

describe chicken floss to all of you watching is chicken in cotton candy form.

614

Crazy texture.

615

This is a Vietnamese herb.

616

It's called Lhasa.

617

Now we're adding the stewed pork belly.

618

Oh.

619

The main event.

620

It looks so juicy.

621

I think this is going to change the way I think about it, Banh Mi.

622

Yep.

623

And as if you thought there couldn't be more flavor, now we're putting on some spring onion oil.

624

This is the crispy pork skin.

625

Crispy pork on top for texture.

626

Try how crunchy it is.

627

After the banh mi bake, we will put some veggies.

628

14 or 15 things go into the one sandwich.

629

That's mind blowing.

630

So after we toast it, we will put some chili.

631

Are those chili spicy?

632

For you it's spicy, but for me it's nothing.

633

Now cucumber, spring onion, pickled radishes, and last but not least, a ton of cilantro.

634

I hope not too many of you watching this video taste soap when you taste cilantro, or you're gonna be very upset by what just happened there.

635

I'm very curious to see what the cross section of this thing looks like.

636

Look at all the layers.

637

This is one of the most colorful, beautiful sandwiches I've seen in a long time.

638

It looks like a masterpiece.

639

The texture when you crunch it. Did you hear that?

640

Yes.

641

It's time for a bite.

642

This is crazy.

643

There is so much variety.

644

This is my first bite of what I feel like is a true masterpiece of Abadmi.

645

It's just a different level.

646

I usually don't love pâtés, like livers or anything like that but it really adds this creaminess and this depth of flavor that, combined with everything else, just takes it over the top.

647

It is a little messy.

648

I hate using the word best because I use it a lot around you.

649

I'm like, that's the best barbecue I've had.

650

That's the best this.

651

It's because I always bring you to all the good places.

652

Right now, in this moment, this is the best sandwich I've ever had.

653

Next up is a shaved cheese sandwich which are very popular in Paris.

654

And this is my friend, Charles, who says this is the best sandwich in all of France.

655

I'm sure you're gonna love it.

656

You will see it's very typical.

657

You can pick different kinds of cheese.

658

You can try the cheese before.

659

It's very special because they toast the sandwich.

660

So I hope it's gonna be the best.

661

Go!

662

Let's go, les beaux gars.

663

The first thing that happens

664

when you walk in here is they have two different cheeses sitting out

665

and they're gonna let us taste both cheeses and then you pick which one you want on your sandwich.

666

I'm gonna ask him if I can mix the cheese because that really upsets French people.

667

They don't like that.

668

Can I, maybe I'll mix the cheese, yeah?

669

No. Okay, so this is the first cheese.

670

I think you try the Conte first.

671

The Conte is a little bit like a Swiss.

672

And then the other one?

673

The second cheese is a little bit saltier, a little bit more flavor to me.

674

I like the second cheese better.

675

So this is Conte?

676

Oh yeah, he's gotta get some too.

677

Thanks.

678

Even though he owns the place, he still needs to try and make sure he likes it.

679

Which one do you like?

680

I think because you choose this one, I choose the first one.

681

The other one?

682

Okay, okay, okay.

683

May I please do everything and then the second cheese, and then I'll go for smoked Spanish beef for the meat.

684

And for me, I will have the ham, typical French, counter cheese, and salad, onion, tomato.

685

All right, here's the best part right here.

686

Oh, look at that.

687

That is insane to watch.

688

So much cheese, too.

689

Half of the entire sandwich is filled with cheese.

690

A lot of meat, too.

691

Lots of meat.

692

Yeah, that looks great.

693

How does that all fit between two slices of bread?

694

I don't get it.

695

It's so massive.

696

I imagine the cheese melted after it's toast.

697

This is so much fun to watch.

698

All right.

699

Oh, super heavy.

700

It's heavy.

701

I'm going to give this one the award right now, before tasting, of the heaviest sandwich of the video.

702

Oh.

703

Just look at that.

704

Oh, my gosh.

705

Look at the cheese.

706

It's a mess in the best way possible.

707

Yeah.

708

Whose do you think looks better?

709

I have a hard time being able to tell because I just don't know.

710

Cheers.

711

The bread is crispy, but soft.

712

Honestly, just by looking at this one bite that I'm about to have next, you can tell how much flavor is packed into this sandwich.

713

I think this is the perfect bite.

714

Ham, cheese, the bread.

715

The best way to describe to you how much I like

716

this sandwich here is to maybe to put on some nice French music.

717

And we'll just sit here.

718

Everybody loves the sandwiches, even the pigeons.

719

Take care because it's a little bit juicy.

720

Your smell's way different.

721

Oh, no. Yeah.

722

Lot of juice.

723

Not on my new pans.

724

I like yours better.

725

A lot better.

726

Ham and Comté.

727

It's the best way for me as a French to do a sandwich.

728

The caramelized onions, the ham, the cheese.

729

Why don't you finish the sandwiches?

730

I've got another sandwich to go try.

731

For our pastrami sandwich, we're headed to Katz's Deli in New York City.

732

And I brought my friend Kuj because he's been here before and he knows what he's doing.

733

What makes this so special? Is it...

734

If it's been here for a gazillion years...

735

Got it.

736

And you walk in and you get a ticket...

737

Okay.

738

Do not lose this ticket.

739

Major problems.

740

You lose it.

741

What happened?

742

$50 if you lose...

743

Plus your meal, yes.

744

Plus your meal.

745

Put it right here.

746

This place is so cool.

747

This place is so unique.

748

You'll see every celebrity on the wall.

749

And for a New York City establishment, this is like a huge piece of property it's the most

750

famous new york city restaurant in the world hey how are

751

you we are here for the pastrami sandwich that's what you're here that's it

752

i've never seen anything like this in a restaurant there's wood chips all over the floor

753

so that it soaks up all the grease and the fat

754

and you don't slip everywhere look at all the wood chips

755

it's like a sandbox nick eat it eat it no i'm not eating it

756

so how do we do the pastrami sandwich first we gotta

757

go get the pastrami all right we're gonna follow you

758

so it goes from cooking in there to this steamer right here

759

and then you bring it over to your station and cut it

760

that is unreal how juicy

761

that thing looks look at it glistening this is one thing people love about cats as well is

762

that it's all hand cut oh yeah there's a little trick

763

you come here you give them a tip in the jar

764

and then they give you a nice little slice of pastrami

765

as you wait the bigger the tip the bigger the pastrami

766

how big of a tip are you going to give him kush

767

and 20 hours that's nice no you really are like a

768

picasso with the knife like yeah i've been doing this for

769

21 years how many pounds of pastrami you think you cut up me

770

but myself i don't know

771

but we go through anywhere from 40 to 45 000 a

772

week 40 to 45 000 pounds of pastrami a week this

773

is the best pastrami on the planet oh hold on a

774

second i feel like he's still in my move here catch

775

really invented the knife throw nick just you know took it

776

you know he didn't do it with the knife though i

777

do this every day i don't i don't miss i don't even have to look at the board see that

778

Got the rye bread?

779

Maybe one of the most perfect slices of bread I've ever seen.

780

So you kind of use your hand as a measurement, that way you can cut the meat it goes right there we usually put some mustard on it

781

and there it is

782

that is the pastrami sandwich in all its glory that's the classic one just mustard pastrami

783

and rye bread that's it i'm not going classic today though

784

because i want to try it covered in melted cheese i

785

don't know why people wouldn't want it with cheese you guys

786

are crazy for not wanting it with cheese no no no you got to go traditional

787

because that looks insane and what do we do swiss cheese no swiss cheese it's Cutting off some pickles.

788

All right, so you guys are all done.

789

I'm ready to eat some pastrami today.

790

The best way to do this, sit in the corner, back turn to everybody, and you can just munch, and nobody can look at you, and you could just devour.

791

Where's the soda?

792

Soda?

793

Soda is discounted.

794

This is a giant wall of sodas here.

795

He recommended we try one of the Dr. Brown's black cherry sodas, so I'm gonna get one for Koosh as well.

796

All right, so basically, you gotta crack open the Dr. Brown.

797

that's just to prepare yourself you look at the pickle you're not gonna eat

798

that yet you want to attack the cheese i'm gonna attack the og look at that sandwich

799

and tell me why i wouldn't go for this one first

800

man you gotta be kidding me a little sip of dr

801

brown i'm gonna need a doctor after this one dr brown

802

is truly the move here you never had a dr brown soda looks like nick's not coming up for air, so we're looking at a fantastic sandwich.

803

He's having a moment right now.

804

I'm having a life -altering experience right now.

805

Since he's having that with the cheese, I'm going to try the cheese.

806

Let's see if I can change your mind.

807

Look at the amount of bark on this one.

808

The black char on the edge is called bark there.

809

That's extra, extra flavor.

810

The cheese does add an extra flair to it.

811

That is phenomenal. That is...

812

I couldn't bite it off.

813

Great pickle.

814

I get it.

815

I understand what's going on here.

816

I love it.

817

It's very clear to me that you need cheese on the pastrami sandwich.

818

Cheese is good, but it just feels wrong.

819

It doesn't.

820

It's like a moral compass with me.

821

I'll show you a slice of pastrami here and how beautifully it tears apart so easily.

822

I'm going to be honest.

823

I think I lost my ticket.

824

You got cash on you?

825

I'm sure you could bribe the door, man.

826

Next up is Vada Pau, India's deep fried spiced potato sandwich.

827

And I've also brought along my friend Vic from the Sidemen to help me eat.

828

Let's go get it.

829

Here we go.

830

Oh, it's a push we both wore blue as well to

831

match the hairnets how do we look ready to cook i should explain this is a spiced potato fritter

832

so it's deep fried

833

and then it comes with all these different chutneys on it

834

for different pops of flavor what we're looking at here is a mix of potato flour

835

and water it almost looks a little bit like pancake batter

836

so we got some masala we got some chili powder this is gonna give it

837

that punch when you taste it

838

because the potato on its own it's not enough flavor right we need more

839

and if you're feeling really brave you get involved in the spicy mix.

840

No one knows what it is.

841

I just know it's spicy.

842

No spicy mix for Nick?

843

Not for me.

844

Why would you?

845

Wow, you can spell the spice.

846

That is, uh, I see why that's not in the food.

847

What are we doing here?

848

Let's just go in there.

849

So that will make you cry.

850

That steam right there is dangerous.

851

This now is going to go on the side of the sandwich.

852

It's time to assemble.

853

Start with the potato, then we have potato batter, which gets fried in here, and those go in the buns with the chutney easy they

854

use these nice soft pretty classic white bread buns for the

855

sandwiches here we're gonna cover the entire bun on every single

856

side with butter this is gonna make the buns crispy on the inside for some extra crunch

857

and then down with that green chutney

858

and then the sweet chutney on top the sweet chutney has

859

dates mango sugarcane cumin bit of chili all the good things all the good stuff

860

and the last thing he's sprinkling on there is a spiced coconut

861

and in goes the fritter the buns are served with a fried chili

862

which we may or may not eat there it It is.

863

It looks amazing.

864

Yes.

865

It's warm, and it's also dense.

866

Like, you see this bun, you're like, this is going to be light.

867

No, this has got some weight to it.

868

Cheers.

869

Wow. That is seriously good.

870

I'm a big fan of this.

871

Think of mashed potatoes with some really nice spice in there, and then it's crispy fried on the outside, and then you've got a hot, buttery bun with a few different sauces that all balance each other out really, really well.

872

And sometimes fried food tastes really heavy especially

873

when it's fried twice this is so light

874

and like easy to bite through i don't know how they've done

875

that i understand the hype i i do i do get it now i really wish we could try these

876

but we're having i think we are having some camera problem

877

some technical difficulties yeah actually like you've seen the time you have to go i have to go okay

878

so yeah we'll just fix the camera

879

and go to our next next sandwich place our next stop

880

is for a burger that's been rated the number one burger in the entire world

881

and this is my friend patrick he He loves burgers.

882

No, I...

883

Yeah, yeah, you're right.

884

So this is our homage to the classic Tavern Burger, but our version leans towards Japanese flavors.

885

This burger specifically too, it's A5 Wagyu.

886

It's not very traditional.

887

How many burgers do you make a day?

888

12 a day.

889

That's it.

890

No more.

891

It allows us to offer something unique and then pivot to the rest of the menu.

892

They open at four o 'clock and in eight minutes, They've already sold out.

893

And I've been told the record time is one minute.

894

This is some beef tallow.

895

We want a really crusty Maillard on the outside to complement the soft interior.

896

This is Escheret French butter.

897

You're butter basting your burger patty.

898

Correct.

899

Look at the butter on that thing.

900

These buns are baked fresh daily for us.

901

The reason we steam it is just for a few seconds to reintroduce that squishy bun warm feeling.

902

But then we clearly toast the outside so there's a layer of crunch, too.

903

I told you this is a Japanese -influenced burger parmesan is not a japanese ingredient

904

but what makes it japanese that it's inherently contains umami

905

because of the cheese's aging process this goes in the steamer

906

for one second keeps everything still crispy all the texture is still there this is bicheton aioli

907

that we make from smoking oil with bicheton japanese white oak we infuse the aioli with

908

that smoke and then toss

909

that with cured napa cabbage to give it kind of like

910

a special sauce quality this is fermented shishito pepper we make kind of like a paste with it

911

and this kind of mimics like the raw onion quality

912

that you would get in a burger we're just kind of

913

brushing the bun with a little bit more of the rendered

914

fat from the wagyu just to keep some shine mouthfeel

915

and just complement all the textures

916

and then on goes the patties with the cheese of course

917

and there it is 12 a day there you have it sip

918

and guzzle burger it's a beautiful beautiful looking burger again i

919

think paying respect to what a tavern burger is was the big responsibility right

920

so we wanted to stay true to what people enjoy about it.

921

It's just getting the ratios right.

922

There is absolutely no question in my mind that this is the most perfect burger I've ever seen.

923

Just look at it.

924

It's shining beautifully.

925

This is the first time I've ever stared down a burger and felt bad that I was about to bite into it.

926

I just want to frame this and put it on my wall.

927

Oh my.

928

Oh yeah.

929

I can't say anything.

930

It just melted in my mouth.

931

The name burger isn't right for this.

932

It's not.

933

It's not right.

934

It's not right.

935

Even the sesame seed detail on here.

936

I love it.

937

They're perfectly all spaced out on the top bun so you get an even amount of sesame seeds.

938

Everything is so well balanced.

939

The cheese isn't too cheesy.

940

The fermented shishito peppers work so well with all the other ingredients.

941

This is honestly amazing.

942

Nick!

943

I'm leaving.

944

Let's go to our next spot.

945

We'll move on to a submarine sandwich, more commonly known as an Italian sub.

946

And I've also brought along my friend Marquez to help me review the sandwich.

947

Ready.

948

They're famous for their homemade mozzarella, so they make all the mozzarella by hand in here.

949

Have you ever seen homemade mozzarella?

950

Never seen it perfect timing because i have to make a batch right now

951

so come this way all right i've never been to a

952

sandwich shop where anybody makes their own mozzarella we're doing the

953

right thing this is the cheese curd correct all right

954

so you're pressing it to separate all the cheese curd into

955

like thin layers first this is probably not how you thought

956

cheese was made though honestly i don't think i even had

957

a preconceived notion you could literally do anything with this

958

and i'd believe you now we're gonna bring it together

959

so corral it okay your job you're all of it she's

960

naturally coming together yeah they want to blend together oh look at

961

that starting to look cheesy now i'm coming up with the

962

stick right yeah i'm stretching it a little bit with my hands okay all right

963

so now we're going to stretch it one final time sweet that's awesome look at

964

that thing not only do you just make mozzarella

965

but you're actually going to braid the mozzarella correct we always made braids why i don't know

966

that was way before my time looks super you're talking going

967

back to the 1930s wow you're quick with it huh

968

and right into the cold water or what cold water yes

969

because we want to stop the cooking there it is the

970

finished mozzarella now this is This is the finished product that you would see in the window.

971

You'd have it on the plate, you'd have it on the sandwich.

972

This is it.

973

That's the freshest you could possibly imagine.

974

Oh yeah, it doesn't get fresher than that.

975

Salty on the outside, milky, soft, chewy on the inside.

976

It's delicious.

977

This is going to ruin all future sandwiches for me.

978

Where does this go now?

979

To make the sandwich.

980

Somebody's going to have to make a sandwich.

981

All right, the Italian combo is two meats.

982

Bruggetine, super side.

983

They both go very well together.

984

Is that the other one?

985

Super side?

986

Super side.

987

Super side.

988

Like Superman, but super side

989

so it looks like you slice all the meat here to order every time you make a sandwich

990

and this is the mozzarella we just made yes fresh from marcus

991

and nick's hands and you put mozzarella on every single sandwich

992

that you make here correct pretty much so but

993

if you don't like the mozzarella we have other cheeses yeah it makes sense

994

but this is almost a given

995

so on this one we'll do the roasted peppers here cool

996

hot peppers hot peppers on the other side to mix it up a little oil

997

and vinegar oh that looks so good gentlemen cut it in half this week you guys share ready diving in Usually,

998

when the food's really good, I find that most people are pretty quiet.

999

I just feel like already from the very beginning, when I saw them making the fresh mozzarella, I knew that the sandwich would be really good because of that.

1000

When you make the cheese, the floor is really high, and this is really good.

1001

If you told me that this would be my lunch every day for the next year, I wouldn't be upset.

1002

No notes.

1003

Our next sandwich is Gordon Ramsay's Idiot Sandwich, named after the viral meme that I'm sure you've probably seen.

1004

So I'm here in London with my friend AJ to try it out.

1005

Hopefully Gordon's here.

1006

We start by taking a nice sesame bun We slice the bun in half.

1007

Why did you pick me for idiot sandwich?

1008

Like, you could have picked anyone, you know?

1009

So we're toasting the buns in our wood oven just to get that nice caramelization on it.

1010

Yeah, yeah.

1011

Is it hot?

1012

Bro, look at my eyes.

1013

You want to stand there instead?

1014

He's toasting the buns so that they can hold up

1015

when you put all the juicy meat on there and it doesn't fall apart.

1016

This is science.

1017

It's nice and toasted and golden brown.

1018

So next, we're going to take our beautiful braised briskets.

1019

Woo!

1020

We're just going to cut a few slices to go inside our sandwich.

1021

Chef, do you mind if we let AJ maybe take one slice to test his knife skills?

1022

You want me to do it how I do at home? because I think people are going to hate me.

1023

Absolutely.

1024

I would have done it like this.

1025

Exactly.

1026

Okay, that's not working.

1027

You know what?

1028

Yeah.

1029

Oh, there you go.

1030

It's basically the same, right?

1031

And suddenly we need a new brisket.

1032

Next, we'll position our brisket on a tray.

1033

Some of the braising liquid of that brisket.

1034

Oh.

1035

Oh.

1036

Yeah.

1037

Look at that.

1038

So the brisket's going to soak back up all that juice, all that flavor when it goes into the oven now.

1039

My mind has been blown.

1040

We're putting our brisket inside the jostper to reheat it so it gets all the smoke from the nice charcoal.

1041

Yeah, chef, yep.

1042

Close it, you might want to close, yeah.

1043

This jostper can get up to 500 degrees.

1044

To master this grill, you know, it takes quite a few years.

1045

This is so hot, AJ.

1046

You can see all the smoke coming through the top here.

1047

Yeah, yeah, yeah.

1048

Already done.

1049

Okay, how are we doing?

1050

Oh!

1051

Nice and bubbly, look at that.

1052

Chef, what you've done there is absolutely incredible.

1053

So we start with our base.

1054

We go with our barbecue sauce on the bottom, some of our homemade pickles.

1055

We take our meat right in the center.

1056

Wow.

1057

That we spoon some of those nice juices.

1058

Oh, chef, don't do it to them.

1059

Never go wrong with extra juiciness.

1060

Love that.

1061

Couple more pickles on top.

1062

Our homemade crispy shallots, a bit more barbecue on top.

1063

Okay, you can't forget that.

1064

Come on.

1065

And then all we're going to do is plate it and eat it.

1066

Let's go.

1067

Oh.

1068

That's a beautiful thing right there, chef.

1069

You ready to eat?

1070

I'm ready.

1071

If I've ever seen a sandwich that looks like an idiot, it's this one right here.

1072

I like that they use a wood -fired pizza oven.

1073

There's flavor from that.

1074

And then they have this amazing charcoal grill.

1075

So there's more flavor there.

1076

And that's on top of all the other ingredients in this sandwich right here.

1077

How do we even attack this?

1078

We need these for sure.

1079

We definitely need that.

1080

You're right.

1081

A lot softer than I thought it would be.

1082

Wow.

1083

That's really good.

1084

Mix it in with a little fries.

1085

Oh, what happened?

1086

Wow.

1087

Oh.

1088

It just hit me.

1089

When I tell you something nice, it takes me away.

1090

Okay, okay.

1091

It took you right off the chair.

1092

I was about to run to the chef right now.

1093

Oh, really?

1094

Yeah.

1095

Oh, go for it.

1096

Chef, chef.

1097

Come closer.

1098

Come closer.

1099

That was an excellent sandwich.

1100

Thank you so much.

1101

Glad you enjoyed, mate.

1102

Glad you enjoyed.

1103

I also like the attention to detail.

1104

I like that they have a sheet of paper that says idiot all over it, you know?

1105

Yeah, and we're ever gonna discuss the reason why you chose me because it's why I brought you for this one?

1106

Yeah, yeah, yeah.

1107

I think it was pure chance.

1108

You live in the UK.

1109

You're a cool guy.

1110

Yeah.

1111

You like food.

1112

You're an idiot.

1113

This is a great sandwich and if anyone watching, I'm not an idiot.

1114

I'm just, it was coincidence.

1115

For our bagel sandwich, we're going somewhere special that actually makes their bagels homemade.

1116

And I brought my good buddy, Dr. Mike.

1117

Who's ready to eat some bagels?

1118

I've never seen an oven this size, first of all.

1119

We use so many seeds for our bagels.

1120

We have our own seed silos.

1121

Oh my god, god forbid a bird gets in here.

1122

Look at these mixers!

1123

On any given day at Rust and Daughters, we're making around 5 ,000 bagels.

1124

And we do everything the traditional, old -school way.

1125

We start with really good quality flour.

1126

Then you go in with the malt syrup, lots and lots of sugar, and then the yeast, which, remember, is alive, and then tons of salt.

1127

The water gets weighed and temperature controlled.

1128

These bagels were made yesterday, but they're going to go into today's batch because the activity in this yeast is going to bring out the flavor, the texture, the aroma.

1129

It just looks so weird.

1130

It looks like this is not what you would do.

1131

You're right.

1132

And it doesn't look like it's all going to come together, but trust me, it does and now water and the perfect pH

1133

because it's New York water so

1134

that bagel dough gets shaped into these long even logs

1135

that log now gets fed into this top section right here this is basically a bagel shaper machine pasta extruder

1136

but for bagels turning the big log into tinier little logs

1137

and then they spin around this tube here basically

1138

and they come through the tube into here and

1139

and they're in the shape of bagels bagel skill at the

1140

top tier level all those bagels once they come out are

1141

going to go onto this rack right here this now goes

1142

in to what's called the proofing room like the sauna for bagels it's very hot

1143

and like wet in here it's moist yeah i feel the moisture i feel the bagels enjoy

1144

while the bagels are in here the heat is going to activate the yeast

1145

and cause the bagel dough to rise look at all the

1146

racks of bagels though i i haven't seen this many bagels before

1147

if you look up close to the bagels now they've formed their first layer of outer skin

1148

which is what eventually gives us a nice crust now we're

1149

finally going to the hot tub it's like a bagel spa the bagels are boiling

1150

and notice that the water is dark yeah that's

1151

because there's malt in the water as well the malt here is gonna give the bagel

1152

that nice caramel color once they've been boiled they're going to go quickly into this giant oven

1153

that we saw earlier and 15 minutes later they're done look at those look at

1154

that consistency they're beautiful now for the best part choosing

1155

which flavor bagel we should use for our sandwich i'm gonna go sesame

1156

because i love sesame this is the most exciting part you

1157

gotta choose what goes inside your bagel you got a lot

1158

of cream cheese choices here yes everything has to be the right proportion

1159

because all the flavors have to come together

1160

if you've ever had salmon on your bagel

1161

which i love it's already pre -cut

1162

but here they cut it fresh we slice everything by hand it's a craft it looks easy

1163

but it's not takes months to learn how to do this you can see on here

1164

if you look at the right angle every little individual knife cut

1165

that you've made we like to say

1166

that a perfect slice is one where you can read the

1167

newspaper through it this is the icing on the cake here look at how beautiful

1168

and silky smooth that salmon looks you just know it's going to be a good bite

1169

if i'm trying to be a little bit fancy i like

1170

to put a few salmon eggs on mine do you mind

1171

if i do capers as well yeah look at

1172

that wow i don't think i've been this hungry in a long long time here we go

1173

oh yeah easily freshest bakel i've ever had wow by far

1174

i mean this is a real taste of new york this

1175

was incredible let's go try our next sandwich for our final

1176

sandwich i'm here in paris france at le parti vendome to

1177

try the number one rated sandwich in the entire world

1178

and i've got my old camera guy manny to eat with

1179

me what's up guys just waiting for the bread it will

1180

arrive about five minutes this feels like very classic friends the manager's calling the bakery

1181

because he doesn't have his baguettes yet

1182

so he can't make any sandwiches without bread the bread is

1183

coming guys fresh it's fresh yeah every day i mean look

1184

how much bread there is too he's got bread in the

1185

front of the car the whole passenger seat is bread overflowing

1186

with bread oh my god this is the bread in a rental van we're just dragging it along the sidewalk

1187

okay thank you we got a lot of bread

1188

that was the most exciting delivery of anything i've ever seen

1189

the most amazing thing about this sandwich is it's the simplest

1190

sandwich in this entire video you literally just have baguette butter and ham that's it listen yeah

1191

Crispy to make a jambon bell.

1192

You need good bread, good butter, and good ham.

1193

It's very easy.

1194

Bread, butter, generous.

1195

From the top in every port.

1196

Slices, okay?

1197

After you can add pickles, cheese, but I prefer like this, classic water.

1198

That's it?

1199

Yes, for me, yes.

1200

Let's eat it.

1201

Let's go.

1202

Oh yeah, that was really good.

1203

Oh my god, that was big.

1204

That is how good the sandwich is.

1205

I'm taking a big piece too.

1206

He's eating a lot of my ham.

1207

I'm not even gonna stop him because I respect that he knows it's good.

1208

This is dangerous.

1209

Oh, God.

1210

He still had the piece.

1211

Yeah, the piece.

1212

He's fine with a piece of ham.

1213

I mean, it doesn't get much better than this.

1214

Loaded up with butter, fresh baguette.

1215

We're in frickin' Paris.

1216

I mean...

1217

I agree.

1218

Despite how simple this is, it's a sandwich that makes you want to keep eating.

1219

Manny, do you think this deserves the title of the best sandwich in the world?

1220

I don't know.

1221

Why don't you ask the bee?

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このレッスンの語彙とスピーキングのポイント

このスピーキングレッスンは、動画「I Ate The World's Best Sandwich」を教材にしています。繰り返し出てくる語は次のとおりです：Nick, sandwich, Worker, Maker, bagel。この動画には、シャドーイング用の文が1061文、単語が11601語あります。音声の長さは47:53です。話す速さは速く、1分あたり約242語です。音のつながりや弱く発音される音が多くなります。英語の頻出3,000語に含まれる単語は76%だけなので、語彙は難しめです。

この動画の重要語彙

動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
chef 名詞	/ʃɛf/	料理人, 調理師
fry 動詞	/fɹaɪ/	(油で)揚げる, 炒る
flavor 名詞	/ˈfleɪvə/	味, 風味
burger 名詞	/ˈbɝ.ɡɚ/	バーガー
slice 名詞	/slaɪs/	切れ, 一片
onion 名詞	/ˈʌn.jən/	玉葱
butter 名詞	/ˈbʌtɚ/	バター, 牛酪
bite 動詞	/baɪt/	噛む
oven 名詞	/ˈʌ.vn̩/	オーブン
potato 名詞	/pəˈteɪ.təʊ/	じゃがいも, 馬鈴薯
flour 名詞	/ˈflaʊ.ə/	穀粉, 小麦粉
bun 名詞	/bʌn/	バン, ロールパン
thin 形容詞	/ˈθɪn/	薄い, 細い
hungry 形容詞	/ˈhʌŋ.ɡɹi/	空腹な, 飢えた
layer 名詞	/ˈleɪ̯ɚ/	層, 膜

動画に出てくる句動詞

単語	発音	意味
come out 動詞	/ˌkʌm ˈaʊt/	出る
check out 動詞		試験する, 検査する
clean up 動詞		掃除する
cut off 動詞	/ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf]	断つ
find out 動詞		見出す, 調べる
look up 動詞	/ˌlʊk ˈʌp/	見上げる

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

That's how you crack eggs?
You're on the search for the best sandwich?
How do you know when it's done?
Why don't you finish the sandwiches?
We're just dragging it along the sidewalk?

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
現在完了進行形 have/has been + -ing — 以前に始まり今も続いている動作	I've been dying · i've been doing
条件文 if + 節, will/would + 動詞 — 条件とその結果	If I was really going crazy, I'd open · If you told me that this would be
「used to」 used to + 動詞 — 今はもう違う過去の習慣や状態	used to be · used to eat
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	I've ever seen · haven't sniffed · you've dipped

注意したい発音

話し手はgonna, I'm, don'tなど、短縮形や弱形を356回使っています。聞こえたとおりの短い形で発音しましょう。

「th」の音: thin /ˈθɪn/, smooth /smuːð/, bath /bɑːθ/, broth /bɹɔθ/
「sh」と「zh」の音: chef /ʃɛf/, gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, sharp /ʃɑɹp/, establishment /ɪˈstæb.lɪʃ.mənt/
長い単語（アクセントの位置に注意）: ingredient /ɪnˈɡɹiːdi.ənt/, incredibly /ɪŋˈkɹɛdɪbli/, beautifully /ˈbju.tɪ.fə.li/, consistency /kənˈsɪs.tən.si/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/

日本語話者が苦手な音：

/r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: incredibly /ɪŋˈkɹɛdɪbli/, grill /ɡɹɪl/, charcoal /ˈt͡ʃɑɹ.koʊl/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, moral /ˈmoɹəl/
/v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, oven /ˈʌ.vn̩/, olive /ˈɑ.lɪv/, waiver /ˈweɪ.vɚ/, brave /bɹeɪv/
/f/ — 「フ」ではなく、上の歯と下唇で出す: chef /ʃɛf/, fry /fɹaɪ/, flavor /ˈfleɪvə/, beef /bif/, flour /ˈflaʊ.ə/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
自分の声を録音して元の音声と比べます。chef, fry, flavorなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: I Ate The World's Best Sandwich - 動画で英語スピーキングを学ぶ

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このレッスンの語彙とスピーキングのポイント

この動画の重要語彙

動画に出てくる句動詞

繰り返し練習したい文

この動画の文法

注意したい発音

この動画での練習方法

シャドーイングとは？英語上達に効果的な理由