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!

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.

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.

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

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

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

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

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

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.

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

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

Im from Philly and it's awesome to see Uncle Andy make a cheese steak... yes we use a slicer to slice it and we do it when the meat is 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.

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

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!

The Reuben is in fact my all time favorite sandwich and you made it beautifully. My next favorite is the BLT (Bacon Lettuce & Tomato) sandwich. In California, there is a delicious variation called a BLAT that adds slices of Avocado. Very important unlisted component of a great BLT is the mayonnaise. A nice garlic aioli can also substitute to class it up. I highly recommend using the bacon drippings to make your own mayo. It’s a glorious sandwich. Cheers and thanks.

These all look amazing. Cheese steak is top tier for me. I love a good turkey bacon club, an easy go to for me. Also, when I want to clog my arteries, a meatball sub is a must.

Bell peppers taste good on Philly’s too but that’s just me 😊 Never had a prawn/shrimp sandwich before but I’ll have to give it a try 😊 The Reuben looks delicious ☘️ Wish I could do the sauerkraut though but I never thought to squeeze out the water 🤦🏼‍♀️😁 Thank you for sharing your recipes and skills

Philly suburb native here, growing up I always got my cheesesteaks with fried onions and white American cheese. Fully aware the rest of the world will have a hard time calling that actual cheese but it’s a good middle between provolone and Wiz. Nice and melty but not too runny and didn’t seize up like provolone.

Old Bay is not the move. Tony Chachere's is a much more authentic Cajun seasoning.

Great choices! If you want to up your po' boy game, use remoulade instead of mayonnaise which boosts the flavor even more.

Put the onions and meat down at the same time, get a crust on them, then mince them together. Put the cheese on (add cheese sauce too) and put the split roll on top to steam until done.

From Florida and all 3 are killer. Just dont forget about the Cuban sandwich in South Florida. Unreal.

I love Reubens, and I really love French Dips. I had a ahrimp po'boy in New Orleans and it's a fond food memory.

Po-boys are also available with gator, squirrel, and ostrich. Those were available in New Orleans, on Decatur in the French Quarter.(they were available back before Katrina)

Nice! Those are all 3 yummy! I'm with you, of the 3, the Reuben is my fav, too!😋

As a Philly resident you did an awesome job! That cheesesteak looked like it was fire 🔥

Good job, Andy! I love all three of those sandwiches. Actually, I love sandwiches in general. But, I tend to eat the Reuben more often. It is a classic American diner staple. One difference, they usually griddle the sandwich after they construct it like a grilled cheese

I'd have to go with the Banh Mi as my favorite hands down, all day, every day and twice on Sundays. With soy hot chilli and grilled ofcourse.

American here, personal favorite type of po’boy is fried alligator but you don’t really get that outside of the south. Fried oyster po’boy is also fantastic

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.

Yes Chef! Andy legend! as are all of your team. They all looked amazingly delicious! Peace and ❤

love your cookery brother

Could definitely eat them, not all at once, but one at the time with and hour break in between 😅

Nice looking reuben-the king of sandwiches. Home made kraut is really easy to put together and it’s far nicer than what can get in scanning jar.

YES!!! giving love to my all time favorite, PO BOYS!!! All the best po boys are made with your mates at the lake with the fish you just caught. You sir have done these American classics wonderfully.

Philly native here. Born and raised and still here. If you come visit don’t go to pats. They may be original but they’re a tourist trap. Angelos in south Philly, Cafe Carmela in the northeast are your best bets. And any respectable corner pizza shop makes a slammin cheesesteak. Andy did it justice here. Whiz wit (whiz cheese with onions) is the only way to eat it.

seeing the Mario Kart Wii add in made me happier than I expected

They are all my favourite, yum

All three are amazing. Slight variations on each them are also incredible! Great video

Love them all, Andy, but as a New Yorker the Rueben is my fave of the three. If you haven't already, you gotta try the Italian roast pork with Provolone and Broccoli Rabe, also from Philly.. That's tied with the Rueben and a classic Italian combo in my book, it's amazing! Love your channel! Thanks for ALWAYS sharing your recipes and making them so east to find!

Quite the Ruben! Po Boy looked fantastic, I have had a Lobster Po Boy in Saint Louis, very nice.

*Outstanding cooking demonstration and Recipes- quality watching and worth watching 👏🏻👏🏻👏🏻🔥🔥*

Really glad you did a Reuben version, I've had a few on my trips to the States and some have been truly magnificent. I think my first one was made with Pastrami and had pickles as well as Saukraut so there's defiinitely some variateions to experment with.

how about the boxing day roast chicken sandwich? buttered white bread, cold leftover roast chicken meat, salt, pepper, and a light smear of colmans hot english mustard. yum😋

Ohh Andy, you son of a bloomin' onion- you did it again

Every sandwich looks absolutely delicious! Thats how I like my Philly cheesesteak, with sautéed onions & provolone cheese. Great presentation & very appetizing 😋

I travelled to Philly this weekend and had the chance to try three different recipes of cheese steak sandwiches. I was a fan instantly!

THANK YOU, YOU SAINT, for putting provolone on your cheesesteak. Yes, we eat peppers on cheesesteaks in Philly, some people get them with mushrooms, my parents get mayo (which is nasty, don't do that), but fried onions is the standard. Your onions looked a bit undercooked, but I sometimes get raw, so that's totally cool, too. Most cheesesteaks are made with Minute Steak, which is a terrible cut of meat cut ridiculously thin so you don't notice the gristle. It's not a specialty product by any means, but I've never seen it in stores; you picked a much better replacement than most people. Don't got to Pat's, or Gino's. Just ask someone one the street where to get a cheesesteak, they sell them at every pizza place (which is also where you get hoagies) and it's only a couple blocks to something much better. And yes, there are such things as a pizza steak and a cheesesteak hoagie. How could there not be? Edit: I forgot. Cheesesteaks are always cut in half. Usually right through the deli paper and then rolled in sandwich paper. Why did you think they weren't?

please make a classic brownie/cookie recipe

All of them look amazing! But… that Ruben! Oh my goodness! Perfectly done!

Oh YUM! All three looked mouth watering delicious! 😋

Yum 🤤

Another really amazing American sandwich is the Kentucky Hot Brown. Open faced turkey bacon cheesy deliciousness

My favourite sandwich is what I call "My Perfect Post Christmas Sandwich". It starts with a toasted Turkish roll, buttered and then Danish feta smeared over the bottom half of the roll. On both the feta and the top half you spread hot sauce, you can use any you like but my favourite is Culleys Tropical Caribbean. Next you had pan fried leftover Christmas ham, pan fried pineapple ring, I cut mine in half to fit on the roll better. Then you top it with a runny yolk fried egg with cracked black pepper. Add the top of the roll, cut in half. I find a slight diagonal makes it easier to take the first bite. Oh and I'm in Australia and get the hot sauce from a shop called USA Foods.

While you are at the flat top for the Reuben, toss that sauerkraut on there next to the meat. Cook it a bit to remove some of the moisture, then put the Swiss cheese on top of it, allowing some of it to run onto the cooking surface and get a little crusty...assemble. Great presentation, added sub.

For that gooey cheese texture on the cheese steak I like to add white American to the provolone, American for texture, provolone for flavor

Ayoooo, this should be good

As an American I can say you nailed everyone of these delicious sandwiches!!! Now I need to go make a sandwich

Love it mate. Keep the fantastic work up!

What I hear from people from Philly is that Pat's and Geno's sucks, and that any other place that does Cheesesteaks in Philly are better

As a Philly boul Im very happy that he called it a hoagie and not a sub. Also for the no bell peppers. The bread makes a huge difference so still not quite a Philly cheesesteak, but looked absolutely delicious.

Simply awe inspiring !!!

The Reuben is my personal favorite. That one looked phenomenal

Me sitting here crying 😂

I would have included one additional sandwich: the (New Jersey) Italian hoagie. Loaded up with different kinds of cured meats, onions, sweet peppers, lettuce, light sauce, and some cheese. It’s a pretty iconic combination

11:04 When I have the end of the loaf left, I pull a chunk of bread out of the middle, then stuff that baby with all the sandwich fixin’s and NOTHING falls out. 😂 Try it! 🥖

Yum! The Reuben and the Philly sandwiches look absolutely divine; thanks for the tutorial on how to make them

From the colonies, it warms my heart to hear someone talk about our food in a fashion other than rude, thank you Sir!!! I loved your renditions and I have to agree whole heatedly. Those are some of my favorite sammies, the only thing I would've done different is added mushrooms to that Philly. Excellent vid 👍👍👍

Philadelphian here. Don’t use provolone, use cooper sharp. If you can’t find it use 2 parts American and 1 part unaged white cheddar. Also mix the cheese in the meat until it’s coated don’t just lay a slice on

New Orleans native so love the poor boy!! Friends with Martin bros family glad to hear you mention them

I grew up in Philadelphia, and I have to say Molly did you do an incredibly good looking cheesesteak, but being from Australia I’m even more impressed. Yes slicing it on a deli slicer would give you a slightly thinner meat but cooking high and fast is the way to do it.steaks are ruined all over the United States, how cool is it to see an Australian version that looks delicious

Is it just me or could the lighting be cranked up a notch? Seems a bit dingy in the new Andy kitchen compared to the old place. Love your work otherwise🥰

If you're going to do New Orleans , muffuletta > poboy

Great video today! Love your sense of humor. You should have your own cooking show on TV😊😊😊😊😊😊

Chef Andy- I really like this series. Would you please do shellfish, as an entree, next (shrimp, lobster, scallops, & crab)? Thanks.

A great Cheeseteak will have carmalized onions. not just saute'd. low heat, yellow onion, olive oil, bit a salt and 40-50 minutes of mixing around.Carmelized onions make all the difference between mediocre and top.

When I saw that Reuben sandwich I thought YES, Andy is finally going to make some home made pastrami from scratch. But it was not to be, he just used plain old boiled corned beef and didn't even smoke it or colour it up in the oven to add some depth to it. Oh well I live in hope that he will read this and show us how to cure and smoke some delicious pastrami one day.

That reuben looked AMAZING! Well done!

Do NOT go to pat's or geno's if you're in philly

Here goes the best chef on RU-vid again! Thanks Andy!

Love this guy, good sense of humour. Great videos.

Yummy goodness! 🫶🏻❤️

Those look great. Very much shoppe sandwiches. The the typical home made sandwiches in America are the PB&J, Tuna, and Egg salad. Runner up would be BLT, and Grilled cheese would outrun all of them but for the buttery mess someone has to clean up.

I love all of those sandwiches. Can't go wrong with any of them! My favorite sandwich is something not many have had, a fried soft-shell crab sandwich. If you ever get the chance to try one, you won't regret it.

Great video chef! That shrimp po’boy looked fantastic. I would say that my favorite sandwich is a Nashville hot chicken sando - so good!

great choices. few other iconic sandwiches are the italian sub and lobster rolls but cheesesteak is my favorite

Bless you Andy, as a fellow Andy I love your culinary skill

Awesome content there Andy, making me hungry for a sandwich. Although I did have a cheese steak and a Buffalo Chicken Sub this week :) If I may point out a few tips, the best Pastrami is made with the flat of a brisket and rolled at the end in crushed mixed pepper corn, and the Russian dressing is literally your sauce plus the addition of cayenne pepper or Tabasco sauce.

Good stuff Uncle Andy!!

They all look so good.

Reubens are my absolute favorite.

Just a suggestion in regards to the cheesesteak, after topping the beef with the onions and cheese instead of topping it with a lid or melting it under the cook uses the spatula to chop the steak onion and cheese together so it melts in all together. Also an alternative to provolone and whiz is white American cheese so you still get a really nice gooey melt. And personally the addition of grilled sliced mushrooms and sweet peppers takes a cheese steak next level.

Got your cookbook and will be using it very soon. Just deciding what to cook first!

Awesome stuff Andy love it

I used to hate Reuebens becuase they were soggy. I learned to quickly cook the kraut in a frying pan to cook off the juices. Also adds a little flavor to it. Then add it back to the sandwich before grilling in the pan.

Definitely recommend wrapping then. Really ties the whole thing together, and why Deli sandwiches are so good