3 Famous American Sandwiches That Make Anyone Drool

Old Bay seasoning is from Maryland (see the bridge collapse for pictures). Its major flavor difference is that it has celery salt. Cajun spice is paprika, cayenne, onion powder, garlic powder, thyme, oregano, black pepper, and salt; equal volumes of each but double the salt and paprika. This is the recipe from Food Network for Emeril's essence. Saying "BAM!" every time you use it is optional.

On the cheesesteak-- in addition to slicing thinner, it's always chopped up on the flat top so the pieces of beef individually are very small, and also you steam the bread on top of the meat before you pull it off!

That little move you do with the knife to smush the sandwich down...ingenious.

Po boys are often also served with a remoulade sauce instead of mayo and it really adds a pop.

I used to live above Jim's Steaks in South Philly, a place many locals swear by as the best steak joint in the city. The meat they use comes in big frozen blocks that they thaw out on the griddle while frying it, so these places do not do their own meat slicing. An amusing tidbit is that the local bakery that makes the bread for steaks would just dump big bags of rolls in clear plastic bags on the sidewalk in front of each restaurant at 5 AM, relying on the fact that that's too early for mischief-makers to cause any trouble. Which was not always the case: one time I was walking home early in the morning to find that somebody had opened up one of these bags and tucked a roll under the windshield wiper of every car parked on South Street.

Used to be a full time sandwich maker at an italian american deli and I just gotta say I appreciate that you mentioned wrapping sandwiches in paper. It's more important to the structural integrity than someone might think! Especially if you let the sub STAY wrapped for like 10 minutes or whatever. Gives the bread a chance to kinda rest in the proper shape it needs to be. Also the way you slice the bread with your hand right there on the other side is what I used to do until my boss (when I was new) freaked out and worried I'd slice my palm open. Maybe if one is experienced they wouldn't have to worry too much lol

For the philly, you gotta deep dive the bread. The Bread makes it all come together. Lots of people chasing down the bread recipe. That really makes it.

Being a person from Philly, who had a cheesesteak yesterday now watching you cook it is crazy how far this sandwich has travelled. Also need to check out Roast pork and brocolli rabe from a place called Dinic's if ever in the Philly area. Another true classic

Aussie here, I made cheese steaks last night for my fiance and a mate. I did the 'texas trinity' jalapeno, onion and garlic. Sliced rump steak and motz with baguette chunks. Cooked in the pan, portioned in the pan, added cheese, picked it up with the bread and may have added some cumin, oregano, salt worked out very well. Pro tip, wrap in foil for about 2 minutes to steam and soften EDIT: Made the rueben heaps of times, corned beef is so fun with choosing aromatics, juniper, bay, clove, orange, dill. Also I love using kimchi.. Fuck yeah

Highly recommend wrapping the philly cheese in foil and letting it steam for a few minutes. Let's the meat juices, cheese and bread come together

In New Orleans, the bread that's widely used for po' boys is Leidenheimer's French bread. It's actually considerably LESS crusty that a regular French baguette. They ONLY supply to restaurants though.

Philly and Po' Boy looked fantastic. But that Reuben...if someone handed that to me here in a deli in the US, I would nominate them for the Nobel Peace Prize. Magnificent.

It’s great to see the Ruben invented here in Omaha, Nebraska. Make its way to Australia and the favorite of one of the best chefs out there.

"it's hard to soar like an eagle when you're surrounded by seagulls" truer words have never been spoken, bravo andy

Well done on the cheesesteak!! And you’re right, they usually use a deli slicer to slice the partly frozen meat. Most places, the meat goes on the grill frozen.

As someone who grew up in the Maryland the decision to use Old Bay was brilliant and really shows how this channel is elevated and unique. Maryland does not claim the po'boy, but Old Bay is the superior spice mix.

Have binge watched your videos lately. Thank you for sharing your side of the culinary world with us. Grew up with both parents cooking/baking/teaching us as we would go into the kitchen. My Brother in law really instilled me the joy of cooking as he comes from a "properly" trained kitchen home life. Your conversational pacing and teaching reminds me of all the above. Cheers from SC!

Mitch really watching Mario Kart gameplay while filming. Truely comitted to his craft.

Thank you!!!! No peppers. You did Philly proud!!!

Heartbreaking - my favorite food youtuber just implied Old Bay is from Louisiana and not Maryland. Great video as always Andy!