This 100 Year Old Sandwich is Still Relevant Today | Pro Home Cooks

For the white bread recipe and all of the other bread recipes from "The Sandwich Series", click this link to download my “Ultimate Bread Baking Handbook” for free! https://www.sourdoughu.com/bread-book

There are certain classic sandwiches that continue to stand the test of time, they combine simple delicious ingredients with no need for extra jazz. The club sandwich is one one of those special sandwiches that fills me up with nostalgia and still holds up even in this trendy food climate that we currently live in. Growing up, I always enjoyed my club sandwiches with a Shirley Temple (obviously non-alcoholic of course) so I thought it would be a great opportunity to snaz one up a bit with some Smirnoff vodka and create the adult version! #SmirnoffPartner #Sandwichseries #clubsandwich

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-Recipes-

Drink Ingredients:
Shirley temple Recipe
1.5 oz Smirnoff No 21 Vodka
2 oz - Lemon lime soda or Gingerale
2 oz Soda water
1 oz Grenadine
1 -3 Maraschino cherries (or 10 if you’re lucky)
Wedge of lime (optional)

Home Cured Bacon (Salt method)
Ingredients:
Pork Belly
Salt (lot of it)
Black Pepper

Steps:
1. Take out your pork belly, and cover it with lots of salt.
2. Let it sit in the room temperature for about 12-24 hours, the longer it sit the saltier it will be.
3. When it’s ready, brush out the salt on pork belly.
4. Season the pork belly with some black peppers.
5. Get a string and tie up your seasoned salted pork belly and hang it in the fridge to dry out and cure.
6. Let it cure in the fridge for 2-4 weeks until the belly lost a good amount of the moisture.
7. Now you have homemade bacon! Enjoy!

Broiled Bacon
Ingredients:
Bacon
Oil

Steps:
1. Grab a sheet pan with some tinfoil and a little bit of oil to make it non-stick.
2. Lay out your bacon on the sheet pan and throw it into the oven under the broiler.
3. Let that get nice and crispy and don’t forget to turn them so both side can get crispy.
4. Enjoy!


Deli Style Chicken Meat
Ingredients:
Chicken Breast (2)
Salt
Black Pepper
Coriander Seeds
Chilis
Raw Garlic (2 cloves)
Water

Steps:
1. Stack your chicken breast together, make sure the thick side and the thin side are stacked. So it’s a nice even thick strip.
2. Grab a string and start roping the stacked chicken breast. The main goal is to tight up into one piece.
3. Let’s make a brine: Take out a saucepan, add in some salt, pepper, coriander seeds, chilies, garlic, and water. Bring that up to a simmer so everything is dissolved.
4. Add in some ice cubes to the pot to cool down the brine.
5. Add your tied up chicken into the brine and put it in the fridge to sit overnight.
6. Simmer the chicken in the brine in 160-170°F for 20 minutes until it’s cooked through. 160°F for the internal temperature.
7. Slice your chicken breast and let the meats cool off overnight in the fridge.

Homemade Mayo
Ingredients:
Eggs (1)
Oil
Salt
Lemon (½ )

Steps:
1. Crack a whole egg into your mixing bowl, and start whisking and add in oil very slowly, little by little.
2. Whisking that up until it starts emulsifying and thickening into mayo consistency.
3. Season the mayo: add in some salt, a tiny bit of lemon zest, and a squeeze of lemon juice.
4. Whisk again with all the seasoning, and pour it into a jar. Enjoy!

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