By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in big apple. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay telephones, getting under the influence of alcohol within the bathe, Tom Cruise, foodstuff ethics, and what it truly is like having the names of 2 diverse girls tattooed in your body. Most of these ruminations additionally occur to be truly excellent recipes, like roast pork with crispy shallots and smoky French dressing, or a excellent mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe even though. you recognize that, correct? -Ed.] this is often his first booklet. if you are going to buy it, you could help in making convinced it will not be his final.
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Additional resources for A Super Upsetting Cookbook About Sandwiches
Top the chicken with lettuce and tomatoes, carefully flip the other half on top, making sure that none of the Fritos are pretending to be stuck and try to escape. Eat! 7 SUB CLUB Makes 4 subs Mitch Hedberg would not have let me into his sandwich club with this one. But it is awesome nonetheless, and how can a sub shop make a real club sandwich anyway? Subs are inherently not club sandwiches, but if you can suspend your disbelief, this has all of the ingredients of a club sandwich, just all a little screwed up.
And I propose that we put chips on the sandwich. 1 pound Canadian Bacon, sliced thin 4 sub rolls, split lengthwise 2 cups shredded Roasted Chicken or 2 Boneless, Skinless Chicken Breasts � cup Jalapeño Mayo 4 cups BBQ potato chips (or, you know, buy them) 2 cups Pico de Lettuce 1 large beefsteak tomato, cut into 8 thin slices Preheat the oven to 400°F. Lay the Canadian bacon slices out in a single layer on a large baking sheet. Bake for 10 minutes or until hot and slightly caramelized. Put a quarter of the bacon on each of the sliced roll bottoms.
But I would much rather make you roasted cauliflower and smoked French dressing, or meatloaf with pickled shrimp, or fried zucchini with onion puree. Look, I got extremely sick once on the way to work, and you know what I did? I went to the bathroom and cried, and proceeded to work for ten hours through incredible pain, not because I wanted to make money, but because I wanted to make people emotionally sick because of how exciting the food was! Does that make sense? It does to me, but as time goes on I keep hearing that there are a lot of things that make sense to me that don’t make a ton of sense to everybody else.
A Super Upsetting Cookbook About Sandwiches by Tyler Kord, William Wegman