Shadowing Practice: I Ate The World's Best Sandwich - Learn English Speaking with Video
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This is the number one rated sandwich in the entire world
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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.
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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.
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Hi!
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Nick -san, choose meat.
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They make their Wagyu Katsu Sando's out of all four different types of meat, but we get to choose which one we want.
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This is Ozaki beef rib -eye, Ultra Wagyu dry aged, Kobe beef dry aged, and the last, Ozaki beef tenderloin.
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All four look so incredibly delicious.
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This one is looking good, beautiful.
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Yes, let's go.
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Ozaki -rivoi.
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Okay, let's go, come to the kitchen.
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I cannot wait to see what the cross section of this Wagyu looks like.
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Wow, beautiful.
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That is amazing.
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Isn't that a slice?
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He's now cutting the piece that we're gonna use in the Wagyu katsu sendo.
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I am so hungry right now.
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You'll see he's gonna do this with precision the first thing he's doing is cutting off the ribeye cap.
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Hey, it's a good chef.
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The last step here to prepping the meat is to cut it down into a nice square shape
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because you'll see at the end with this Wagyu Katsu Sando that it's going to be a nice, perfect shape.
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The Wagyu is ready.
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These are our portions of meat.
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Okay, next, Japanese eggs.
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Wait, what?
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That's how you crack eggs?
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I don't know how I feel about that.
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Oh my gosh, look at the yolk.
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That is the most vibrant egg yolk I've ever seen in my life.
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What an amazing, amazing color.
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He's going to make sure this gets an even light dusting of flour
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so that the egg can stick to that flour then into the egg
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and finally into the homemade breadcrumbs the fact that they're putting in
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that extra effort to make their own breadcrumbs is one of
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the reasons you could argue this is the best wagyu katsu sando in the world okay now you're frying
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and these are not gonna fry for long i'm
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so hungry it looks so perfect it's time okay
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so crispy we've got the perfectly crispy wagyu katsu you've got this beautifully toasted white bread and of course their secret sauce.
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A homemade katsu sauce.
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A lot of vegetable, a lot of spice.
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So much flavor.
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And then bread.
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Last step, trimming the side.
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It's common with the Wagyu Katsu Sando to clean up the edges like this.
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Here's a preview of what that Wagyu looks like inside.
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Is it okay to give my cameraman a taste?
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Okay, let's go.
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Try.
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Thank you, Nick.
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I'll get back to work.
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He's cutting it into four cubes so he can share, Bayashi.
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I love how you're plating this.
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That's so cool.
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Done?
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Not done.
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Final step.
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The gold.
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Oh.
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That was so much gold.
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Kanpai.
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Kanpai.
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Mmm.
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Wow.
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I don't know that there's anything that can make that better.
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Amazing.
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I want to do one quick test to see if somehow my Osmo steak seasoning can make this taste better.
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Will you try?
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Yes.
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Just a tiny sprinkle, not too much.
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Mmm.
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Wow.
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Good?
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Very tasty.
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Tasting?
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Very good.
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More.
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You want more?
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Yes, please.
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Oh, that's good.
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That's really good.
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If you ever need it, you can buy it online or in stores at Walmart.
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I think it's the best seasoning in the world, but does it make the katsu sandow any better?
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Better.
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Amazing.
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Thank you.
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Baoshi, do you think this is the best wagyu katsu sandow in the world?
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Yes.
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Let's go see if our next sandwich can somehow beat this.
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Next up is a French dip sandwich made with thin sliced roast beef
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and a hot beef broth on the side for dipping.
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And for this sandwich, I brought along my friend, Sean.
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Hey, what's going on, guys?
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Are you hungry?
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I'm hungry.
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Welcome to my restaurant.
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Hey, let's do it.
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Just for quick context here, Hank also makes cooking videos online.
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One of your most popular videos ever was your French dip sandwich.
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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.
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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.
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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.
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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.
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Let's go to our next sandwich place.
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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?
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The first thing I see is lots of giant crates of wood.
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Is that where the barbecue brisket sandwich basically starts?
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Yeah, posto definitely gives the color and the flavor.
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What kind of flavor does the brisket get from this wood?
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Something like cinnamon, like you can smell it.
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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.
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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.
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Ooh!
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Brisket on brisket.
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No way there's more.
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We also got some beef ribs here.
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That is nuts.
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Oh, man, those beef ribs.
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I have never seen this much brisket in my life.
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Let's close them down.
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Oh, it's hard.
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They're heavy.
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Oh, heavy.
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We gotta build that muscle.
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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.
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Every day, babe.
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Yeah.
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Bulletproof.
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The biggest thing that I noticed here is that underneath the brisket, there's no fire.
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It's crazy.
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The fire's all the way over there.
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It's pushing smoke all the way through.
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Just airflow.
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Cooking these briskets.
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Right now, I'm gonna wrap this brisket and show you how we do it.
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That's a finished brisket.
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That's a finished brisket.
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Look at that jiggle.
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Woo!
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Look at that.
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Yeah, it is time to wrap.
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You spread them pretty good.
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We add some tallow to make sure the bark is just kind of juicy too.
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Look at that.
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Nuts.
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Now we wrap this really good, nice and tight.
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You can see.
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Like a baby.
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My brisket baby.
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Got to be gentle with it.
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So once we wrap them, we'll put them back.
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Okay.
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And we'll let it finish off.
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It takes another maybe two hours, depending on the sizes.
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So it's going to get even more juicy.
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It's going to get juicy.
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It's all going to be tender, yeah.
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The smell is just, I can't get over the smell now we're going into the
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restaurant the doors just opened up there was already a line out there this morning
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and it's only 10 18 a .m you've seen lines
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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
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so this is the perfect brisket the layers of fat on
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the brisket on the deckle you can actually see them they're
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there he's got to cut up the lean part of the brisket
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because the other side of it is just full of juice it would soak the whole sandwich i like
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that the bun is a potato bun That's my favorite kind of bun for a burger or any kind of sandwich.
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First layer, sweet and tangy barbecue sauce.
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Pickles and then some sliced onions there.
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Brisket smacked on top.
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Nick, are we sharing this?
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No, we'll get our own.
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We'll get our own.
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It's time to have what many call the best barbecue brisket sandwich in the world.
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It looks like it.
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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.
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It's insane.
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I'm going to cover mine with some homemade barbecue sauce.
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I'm feeling like a real Texan right now, Q.
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I'll be honest.
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Bang.
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Oh my gosh.
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You don't even have to say anything.
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I know.
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I mean, hit me over the head with this giant beef ribbon.
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Wake me up.
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This is just not real.
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This is not real.
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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.
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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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Vocabulary and speaking notes for this lesson
This speaking lesson is built on the video “I Ate The World's Best Sandwich”. The speaker keeps coming back to these words: Nick, sandwich, Worker, Maker, bagel. This video has 1061 sentences and 11601 words to shadow. The speech runs for 47:53. The speaker talks fast, about 242 words per minute, so expect linked and reduced sounds. Only 76% of the words are among the 3,000 most common in English, so the vocabulary is demanding.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| sandwich noun | /ˈsæn(d).wɪd͡ʒ/ | A dish or foodstuff where at least one piece, but typically two or more pieces, of bread serves as the wrapper or container of some other food. |
| chef noun | /ʃɛf/ | The presiding cook in the kitchen of a large household. |
| fry verb | /fɹaɪ/ | To cook (something) in hot fat. |
| flavor noun | /ˈfleɪvə/ | The quality produced by the sensation of taste or, especially, of taste and smell in combined effect. |
| burger noun | /ˈbɝ.ɡɚ/ | A hamburger. |
| slice noun | /slaɪs/ | That which is thin and broad. |
| onion noun | /ˈʌn.jən/ | A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice. |
| butter noun | /ˈbʌtɚ/ | A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk). |
| bite verb | /baɪt/ | To cut into something by clamping the teeth. |
| beef noun | /bif/ | The meat from cattle or other bovines; especially, that from adults. |
| oven noun | /ˈʌ.vn̩/ | A chamber used for baking or heating. |
| homemade adjective | Made at home. | |
| potato noun | /pəˈteɪ.təʊ/ | The edible starchy tuber of the plant species Solanum tuberosum. |
| juicy adjective | /ˈd͡ʒuːsi/ | Having lots of juice. |
| flour noun | /ˈflaʊ.ə/ | Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and… |
Phrasal verbs you will hear
| Word | Pronunciation | Meaning |
|---|---|---|
| bring along verb | To escort or carry an item or person to a destination. | |
| go in with verb | To commit to something with; to partner with. | |
| come together verb | /ˈkʌm tʊˈɡɛðɚ/ | To assemble; to congregate; to combine. |
| cut up verb | To cut upward. | |
| fall apart verb | To disintegrate, to break into pieces. | |
| come out verb | /ˌkʌm ˈaʊt/ | To be discovered; to be revealed. |
| come through verb | To come into a room or other space through a door or passageway. | |
| get over verb | To overcome. |
Sentences worth repeating
Short, complete lines from the video that you can reuse in everyday conversation:
- 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?
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect continuous have/has been + -ing — an action that started earlier and is still going on | I've been dying · i've been doing |
| Conditional sentences if + clause, will/would + verb — a condition and its result | If I was really going crazy, I'd open · If you told me that this would be |
| “Used to” used to + verb — a past habit or state that is no longer true | used to be · used to eat |
| Present perfect have/has + past participle — a past action that still matters now | I've ever seen · haven't sniffed · you've dipped |
Pronunciation to watch
The speaker uses 356 contractions and reduced forms, such as gonna, I'm, don't. Say them the short way, as you hear them.
- The “th” sounds: thin /ˈθɪn/, smooth /smuːð/, bath /bɑːθ/, broth /bɹɔθ/
- The “sh” and “zh” sounds: chef /ʃɛf/, gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, sharp /ʃɑɹp/, establishment /ɪˈstæb.lɪʃ.mənt/
- Long words — get the stress right: ingredient /ɪnˈɡɹiːdi.ənt/, incredibly /ɪŋˈkɹɛdɪbli/, beautifully /ˈbju.tɪ.fə.li/, consistency /kənˈsɪs.tən.si/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
- Record yourself and compare with the original, paying attention to words like sandwich, chef, fry.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.