How to Assemble the Ultimate Delicious Sandwich | Bon Appétit

Hosting at Chili’s – How to Assemble the Ultimate Delicious Sandwich | Bon Appétit


How to Assemble the Ultimate Delicious Sandwich | Bon Appétit

Hosting at Chili’s

Hero, hoagie, sub, whatever choose to call it, this is one delicious sandwich. In this episode of You’re Welcome season 2, Bon Appétit’s editor-in-chief Adam Rapoport drops some knowledge on how to pack your sandwich with flavorful goodness.

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How to Assemble the Ultimate Delicious Sandwich | Bon Appétit

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Hosting at Chili’s

How to Assemble the Ultimate Delicious Sandwich | Bon Appétit

41 thoughts on “Hosting at Chili’s – How to Assemble the Ultimate Delicious Sandwich | Bon Appétit

  1. Slightly off topic here I think? How come that the only time I see mayo stressed on meats is on a cooking vlog,show,magazine or anywhere else that totally disregards that they actually have flavor without the smell of expired eggs in it? Ive never had someone ask where the mayo was when making them a sammich or after I grilled them a burger.

  2. I grew up on these back in the late '70's. The Italian "Hoagie" sandwich was named after Hog Island where Italian immigrant contractors worked during WWI and the early part of 20th Century on Hog Island at the southern tip of Philadelphia. The island eventually became Philadelphia Municipal Airport and then Philadelphia International Airport, later. As I understand it, the Italian contractors needed some sort of lunch that they could eat easily and be something with familiar ingredients. The real secret to a good hoagie sandwich is good bread – not doughy, not hard, no adornment. Maybe a little bit of a "skin" on the outside. Equal proportions of each sort of meat and cheese (2 slices each), and good lettuce and onion. Olive oil and oregano. That's about it. A variation on this is the Zep sandwich, which is very, very local. To me, the hoagie is even more "Philly" than the cheesesteak and it is not to be missed.

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