I love that people see restaurant food as some incredibly complex dishes that takes decades to learn, when it's really just that it has way more salt and fat than a reasonable person would ever use.
@@willrea9 yesn't. the ingredient quality is average, but the amount is better. turkey sandwich at home? 4 slices. just cover the bottom bread and we good. deli? thick as the bread.
Friends comment that I'm a good cook or that what I make comes out better than what they make themselves. 90% of the time I believe it's because they don't salt their food as much as I do.
Quick note on that Jimmy John’s bread from a Jimmy John’s worker. That 50 cent bread is the day old bread, the last tray of bread from the night before, frozen, then thawed in the morning. It’s a fair bit more stale than the fresh bread that Jimmy John’s also sells for $2. Both are amazing but I prefer the fresh bread for sandwiches and the day old for soup!
I work at a jimmy johns, and I just want to clarify. We sell day-old sticks of bread for .50 cents. If you come in and try to buy a fresh stick, at least at my store its $5, to discourage people so we dont run out during the day lol.
Bro I actually did it and it tasted great, just make some onion jam (use yellow or sweet onions) I find the 2:1 ratio of onions to sugar to be optimal, I usually do it like this: Slice thinly 500 gr of onions, put them in a big pot with 250 gr of sugar (I prefer brown sugar but any type works really) and a glass of water, cover and let it rest overnight The next day bring it to a boil while stirring gently over medium heat, when it's boiling turn the heat to minimum and cook for 45-50 minutes stirring frequently and covering when not stirring. The texture will be less dense than jam, but it will get thicker when it cools down Then just get some crunchy salted PB and add some salt flakes if you want Also, the leftover onion jam is great with meat and with cheese, here in Italy we love to make some red onions and rosemary jam to eat with mature cheese like toma and gorgonzola
I'll take a French sandwich over anything else, especially a jambon-beurre. But the döner kebab, which I've never had, looks to be very yummy and filled with both meat and well-prepared vegetables.
@@GeneralSamovanyway, prosciutto di parma is just tier A serrano, Italians don't have anything near paleta ibérica, so imaging comparing any ham or cold cut in Italy with a 5 jotas from Jabugo.
I'm spanish, that's jamón ibérico de bellota and spanish chorizo, both are spanish, not Italian. I know this based on the color, the texture and basicly the fact that the packaging says it
What. That was not a "joke" how tf was that supposed to be funny? It's not even a funny video. It's literally instructions on how to make a good sandwich. Nothing about this video is comedy. @@bewtnewt
I do really like Jimmy johns bread and you can buy the bread they make the day before for really cheap! He said .50 but I thought it was a bit more, but still less than $1! And they're still fresh tasting. And air fry the bread for like no more than 5 min, I'd go for 2-3 to start, and it's freaking AMAZING
Mate, don't you dare comparing Ibérico with Prosciutto. Jamón Serrano is like Prosciutto, but Jamón Ibérico is much superior. Not a question of nationality, the Italians beat us to a lot of foods, but not on Ibérico.
jfc, none of this requires $60 worth of deli case prepackaged meats and truffle ricotta anything. You're replacing an expensive sandwich with an even more expensive sandwich you have to make yourself.
When creating your own you tend to extend exposure to the stimuli (sandwich) & take in the aromas as you prepare/ cook etc which is why it inhibits flavour & taste...... This is why it is said that a sandwich tastes better when somebody else make it for you 👀
The grocery stores also have fresh baked bread that is even better than most of the restaurant bread out there. Kroger, and even though I hate to say it, Walmart have amazing read for making really good sandwiches at home.
I made a faux grinder and I wanted ranch potato chips and sour cheese and onion. So I got the Funyun Wavy Lay’s. They are the best sandwich chips. They just need to be a little “creamier” and they would be perfect.
In Europe fresh bread from the bakery is a norm. Also Italy is not even close to no1 when it comes to cured or smoked meat in Europe, just other cousines are unknown in US
Let's say you want to bake your own. If you're making a deli style sandwich, you want to make a hoagie bun, not a baguette. Unless the sandwiche specifically calls for a baguette. Anyway. Hoagie buns are simple. Make standard bread dough with an egg, sugar, and butter at around 75% hydration. Cold ferment overnight, then let rise on the counter till you're ready to prove and bake. 450 for 10 minutes 350 for about 15, and you will have an amazing bun for any sandwich.
No restaurant would serve that bread for a sandwich. Also most sandwich based restaurants in Portugal and Spain use fresh jámon (or Presunto), not from jars and plastic wrapped packages.
Jimmy John’s is supposed to have soft bread? All the ones I’ve tried in my area use bread so hard the outside crust razor blades your mouth and the inside is tough as leather. Good to know my local ones just suck. Nothing like the first bite squeeze the entire sandwich contents out into the table.
I always go for the Italians. There's no comparison. The juicier, the better. Where I live, *there's* a hearty sourdough loaf which holds onto all that said juicy goodness throughout the duration (couple of days) it takes to take that delicious flavor bomb down... Theeeee best! ❤🥖
My content feed became buch better when I started reading these titles on “how to make X better than a restaurant” because I’ve never been to a restaurant without feeling that I’d eat better at home.
Sandwiches are the best thing ever ❤ But why would you want your bread to be soft? I love the crust of a fresh-baked baguette: soft and delicious on the inside and hard and crisp on the outside. However, every sandwich has the kind of bread that suits what's on the inside, or even named for the bread, like a pan bagnat, or the filling, like a jambon-beurre.
Hey, former jimmy johns manager here. Fresh jimmy johns bread is a dollar. Day old is 50 cents. Youre not getting just out the oven bread for 50 cents you can foh. The bread is kept well n usually the day old is the last batch made before closing so it keeps its freshness. But its not "FRESH" bread
"Drake size" nah bro def lost it all💀
R.I.P your dad❤
That fact you put R.I.P your dad and drake size in the same comment is crazy
@@quitzx1389 nah I didn't mean that💀
😂😂😂
@@quitzx1389
And you did too
@@fnaf_craft5999There's no way back now
I love that people see restaurant food as some incredibly complex dishes that takes decades to learn, when it's really just that it has way more salt and fat than a reasonable person would ever use.
That's not true. The main point is that the ingredient quality is better
To be fair, that knowledge may be “simple” but makes a massive difference
@@willrea9 yesn't. the ingredient quality is average, but the amount is better. turkey sandwich at home? 4 slices. just cover the bottom bread and we good. deli? thick as the bread.
that's a little reductive and simplistic
Friends comment that I'm a good cook or that what I make comes out better than what they make themselves. 90% of the time I believe it's because they don't salt their food as much as I do.
Quick note on that Jimmy John’s bread from a Jimmy John’s worker. That 50 cent bread is the day old bread, the last tray of bread from the night before, frozen, then thawed in the morning. It’s a fair bit more stale than the fresh bread that Jimmy John’s also sells for $2. Both are amazing but I prefer the fresh bread for sandwiches and the day old for soup!
when id close my store id take home the leftover wheat bread and turn it into French toast the next morning. its super good.
@@themagicman120 oooh, I’ll have to try that when I get the chance!
The meat he bought is one of the lowest quality we sell here in italy😂 perfect for usa
why do they bother freezing it overnight instead of refrigerating?
@@haralds4145 most of the time that's the best you can get if you don't live near an imported-foods store 😭😭
I mean Iberico ham is by definition not Italian. It comes from a specific pig only bred in parts of Spain and Portugal.
They are only bred in Spain as jamón is a Spanish cured meat
Jamon now
He got your azz 😂😂😂😂😂
@@zixvirzjghamn737nope also in spain
@@zixvirzjghamn737thats a lie, there's also Spanish and Portuguese EVO, and in fact, many of the oil sold as Italian actually comes from Spain
I work at a jimmy johns, and I just want to clarify. We sell day-old sticks of bread for .50 cents. If you come in and try to buy a fresh stick, at least at my store its $5, to discourage people so we dont run out during the day lol.
Yeah I hated working there when I was 18. They made me cut my dreads lol.
@@granddaddy_funk my management is actually pretty chill. sorry bout that broseph
@@lizardskynard4726 it's all good lol was a long time ago now.
Bro that's illegal. Dreads are culture and they can't take that away from you. Did you refuse a hairnet? @@granddaddy_funk
@@granddaddy_funkwhy didn’t you just… work somewhere else?
Ibérico is not Italian cured meat, it's Spanish.
Italians and Spaniards are literally the same
@@SJD326 yea just like California and Texas, right?
@@hbsjsj399more like Canada and USA actually..
@@hbsjsj399 yes
@@CasualRUclipsCommenter no
"onions belong on every sandwich"
me, automatically in my head: *PB&J*
Do it
Peanutbutter and onion sanwiches are apparently a thing.
Bro I actually did it and it tasted great, just make some onion jam (use yellow or sweet onions)
I find the 2:1 ratio of onions to sugar to be optimal, I usually do it like this:
Slice thinly 500 gr of onions, put them in a big pot with 250 gr of sugar (I prefer brown sugar but any type works really) and a glass of water, cover and let it rest overnight
The next day bring it to a boil while stirring gently over medium heat, when it's boiling turn the heat to minimum and cook for 45-50 minutes stirring frequently and covering when not stirring. The texture will be less dense than jam, but it will get thicker when it cools down
Then just get some crunchy salted PB and add some salt flakes if you want
Also, the leftover onion jam is great with meat and with cheese, here in Italy we love to make some red onions and rosemary jam to eat with mature cheese like toma and gorgonzola
Onion belongs on everything. PBOJ sounds good tbh
PB and onions is actually very good. At least to me. I haven't had it with jelly but I feel like peanut butter and onions go with a lot :D
drake sized is crazy
I’m…not hungry anymore 🤢
It’s size is crazy…
@@conaldeugenepeterson2147 hypnotizing…
The bread doesn't look like a snake though?
Italian cured meats, like iberico ham wtf 😂
My thoughts exactly, but on the other hand we know that Europe is a big country...
Big sigh... Americans haha
@@eisbombenterror Country 😂
Yeah this guy clearly has no clue about geography or cured meats
@@iXeQuta Most of the meats mentioned are Italian, I bet you wouldn't care to specify which US state something is from kek.
"Italian cured meets are the best" - plates jamon iberico 😅
I'll take a French sandwich over anything else, especially a jambon-beurre. But the döner kebab, which I've never had, looks to be very yummy and filled with both meat and well-prepared vegetables.
It’s been a while since Italy and the Iberian Peninsula were the same country.
Iberico was only the last one. The rest were all Italian, including prosciutto di Parma.
@@GeneralSamovanyway, prosciutto di parma is just tier A serrano, Italians don't have anything near paleta ibérica, so imaging comparing any ham or cold cut in Italy with a 5 jotas from Jabugo.
Yeh can’t lie that irritated me 😂😂
I'm spanish, that's jamón ibérico de bellota and spanish chorizo, both are spanish, not Italian. I know this based on the color, the texture and basicly the fact that the packaging says it
I'm Irish and I had it figured out
Onions are the backbone of human society and belong in everything
Even cheesecake?
yes@@seanmessick9330
There was no mortadella there 🤔🤔
Lol came here to say just this! Literally no mortadella on that plate 🤦🏾♂️
are both of yall new here? he does this thing where he tells jokes. dk if youve heard of em
What. That was not a "joke" how tf was that supposed to be funny? It's not even a funny video. It's literally instructions on how to make a good sandwich. Nothing about this video is comedy. @@bewtnewt
@@bewtnewthow is misidentifying meats a joke
Well his misidentified drakes meat and that was a joke @@cdsmetalhead99
you forgot the most essential part: they WRAP it.
yup. it does something, I don't know what, but it does
Maybe you're on to something... " Now wrap it for 5 minutes, unwrap, & enjoy." Surprised we haven't seen that on a YT vid yet, just because 😆
@@carter_1 ethan chlebowski kinda did a video on it
"Has the softest bread" as a French, this hurts to hear lol we usually go for the type of bread that stabs your gums while you eat.
Franchement, j'ai eu mal quand j'ai vu son "pain".
Crispy crunchy breads are great but maybe not when you have a thick sandwich like.
All breads have a place under the sun
@@alexpasko1126 Pareil, le truc on dirait une semelle de claquette mdr
Harder/Sharp breads are awful! Can't stand it, really
I'm Dutch and that bread looks so bland lol
Wendy's bowl goated
“Damn that shit fire”
*bites into Nutella wholemeal sandwich aggressively*
Nutella slaps
@@SenpaiKai9000 it's frosting lol
With onion *
Iberico ham is spanish, give them the credit they deserve!
This guy is talking out of his ass. He has no credit to give
Gotta wrap that up too it makes a world of difference
I do really like Jimmy johns bread and you can buy the bread they make the day before for really cheap! He said .50 but I thought it was a bit more, but still less than $1! And they're still fresh tasting. And air fry the bread for like no more than 5 min, I'd go for 2-3 to start, and it's freaking AMAZING
Honestly JJs is so underrated
The acorn fed Iberico ham is the best
As a Western European, damn, that bread looks sad
Ruffles on a sandwich just hit different 😍😋
Crunchy bread > soft. Get a nice Italian roll
Toast it, chef!
anything homemade is wayyyyy better than any restaurants
Don’t in life, pat your dog’s head with the something you intend to consume.
Or do what you want, whatever
Onions om every sandwich is the truest thing ever said!
Chorizo and ham are from Spain!
Thank god he didn't put the jamon iberico in the sandwich... I was about to rage.
Mate, don't you dare comparing Ibérico with Prosciutto. Jamón Serrano is like Prosciutto, but Jamón Ibérico is much superior. Not a question of nationality, the Italians beat us to a lot of foods, but not on Ibérico.
Also, it's scientifically proven that sandwiches taste better when someone else makes it.
That sandwich only needs oil & vinegar, none of that ricotta mix. Though, you could ask some provolone to that sandwich.
Jimmy johns bread is literally hotdog buns
I love putting cucumbers on sandwiches for that crunch. Makes the sandwich taste more fresh
I’ve never thought about it but you’re 100% right about every sandwich needing onions. Can’t wait to try it on my next PB&J!
Home-baked 10% semolina roll. Prosciutto di Parma. Thin tomato slices that have been soaked in olive oil, vinegar, and S&P for 15 minutes.
Giardiniera is a must for any sandwich. A man of culture
Luv Iberico. Serrano ham + Manchego cheese available at Sam's Club now. Serrano ham, egg, + Manchego cheese = 🔥
I’m going to do this tomorrow 💖 ty 💋
I love JJs French bread
Tapatio Doritos and Coarse Ground Dijon Mustard, and Best Foods (Hellmann's) added to a Submarine Sammy is Amazing! 🎉
Uses better bread “proceeds to pull out jimmy John’s loaf” 💀
1. Iberico Ham is spanish 2. thats not Mortadella, its prosciutto cotto
Agree about kettle chips
jfc, none of this requires $60 worth of deli case prepackaged meats and truffle ricotta anything. You're replacing an expensive sandwich with an even more expensive sandwich you have to make yourself.
When creating your own you tend to extend exposure to the stimuli (sandwich) & take in the aromas as you prepare/ cook etc which is why it inhibits flavour & taste...... This is why it is said that a sandwich tastes better when somebody else make it for you 👀
I love how he called that dry ass looking jamón bougie and the bread good 💀
Cured meat should be a treat, not a regular
Wise master
The grocery stores also have fresh baked bread that is even better than most of the restaurant bread out there. Kroger, and even though I hate to say it, Walmart have amazing read for making really good sandwiches at home.
After watching your vids for months, I finally decided to subscribe. I think it was the ricotta on the witch! 😂
Jimmy John’s is absolutely goated with the bread
Chips on that sandwich looked fire 🔥
Yum
I made a faux grinder and I wanted ranch potato chips and sour cheese and onion. So I got the Funyun Wavy Lay’s. They are the best sandwich chips. They just need to be a little “creamier” and they would be perfect.
In Europe fresh bread from the bakery is a norm. Also Italy is not even close to no1 when it comes to cured or smoked meat in Europe, just other cousines are unknown in US
There's nothing like a well made sub/hero/grinder/sandwich etc etc.
That was a one hell of a bite
It's also because the ingredients are drier Subway leaves them out all day the overall moisture content goes down and it's texture changes
The series of refrigerated plastic boxes that have an open air environment meaning that the moisture level will go down overtime
For that specific moisture although if it were alot lower it would go up
I feel like this is a really bad joke but: “drake sized! my kids are going to love this meat sandwich”
YESS- i was always the ’extra onions’ guy at subway:) ‘no, more, more, MORE ONIONS’
Jersey Mike's, best sub I've had in Texas so far, the journey continues. Any recommendations? I'm in the DFW.
Senpai in here bragging about his four inch breadstick like not even the French will be impressed by that
Iberico is Spanish and nothing beats it. The price says it all with approximately 250 euros per kilo
"crispy jalapenos" as a Chicagoan, I'm offended. Call that shit what it is. Giardiniera.
The Wendy’s bowl😭😭😭
I always season my veggies directly as well!
Iberico is Spanish brother
You know you're from Chicagoland when you have that Portillos giardiniera ❤ 😊 🌶️
I went to my butcher and asked for gabagool and he just looked at me funny and helped the next person.
Nah you can’t be walking around saying onions belong on every sandwich that’s the real crime. 😂😂
Let's say you want to bake your own. If you're making a deli style sandwich, you want to make a hoagie bun, not a baguette. Unless the sandwiche specifically calls for a baguette. Anyway. Hoagie buns are simple. Make standard bread dough with an egg, sugar, and butter at around 75% hydration. Cold ferment overnight, then let rise on the counter till you're ready to prove and bake. 450 for 10 minutes 350 for about 15, and you will have an amazing bun for any sandwich.
Talk the advice of Tony, connoisseur of Italian sandies, some Gabagool, Provolone, Burrata, and vinegar peppers.
Gabagool, ova here!
Ruffles r the goat
No restaurant would serve that bread for a sandwich. Also most sandwich based restaurants in Portugal and Spain use fresh jámon (or Presunto), not from jars and plastic wrapped packages.
Jimmy John’s is supposed to have soft bread? All the ones I’ve tried in my area use bread so hard the outside crust razor blades your mouth and the inside is tough as leather.
Good to know my local ones just suck. Nothing like the first bite squeeze the entire sandwich contents out into the table.
the doggo
I always go for the Italians. There's no comparison. The juicier, the better. Where I live, *there's* a hearty sourdough loaf which holds onto all that said juicy goodness throughout the duration (couple of days) it takes to take that delicious flavor bomb down... Theeeee best!
❤🥖
You must not have tried Spanish products. Jamón ibérico is the best by a mile!
very concerned doggo
My content feed became buch better when I started reading these titles on “how to make X better than a restaurant” because I’ve never been to a restaurant without feeling that I’d eat better at home.
I agree on the kettle chips. I've never been able to eat them. They're just too hard for me.
Bruh that gæ ahh small bite and the beginning 💀
Mortadella is the food of the gods
Industrial, ultra processed ingredients make any sandwich a failure
i would sacrifice myself so others could continue to enjoy jimmy johns bread
that shiz is the BAAAWWWMMMBBB
Go Grizz!
I worked at Jimmy John’s. It was just frozen logs of dough thrown in a proofer then baked, nothing fancy
As an Italian, that is not mortadella ("Bologna"), it's prosciutto cotto ("cooked ham"). Completely different
Subscribed 👍
"Fancy cuts luke mortadella", that's Italian Baloney
from my personal experience the jimmy johns where i live have the hardest bread of the sandwich shops in my area
Dawg got bonk by bread
the trick is extra sauce!! just like you did, extra sauce between layers
Italian meats? Bro you bought both chorizo and Jamón ibérico both spanish meats
Sandwiches are the best thing ever ❤ But why would you want your bread to be soft? I love the crust of a fresh-baked baguette: soft and delicious on the inside and hard and crisp on the outside. However, every sandwich has the kind of bread that suits what's on the inside, or even named for the bread, like a pan bagnat, or the filling, like a jambon-beurre.
It’s stressful seeing everything side out on bite #1 😅 cut that bread all the way through boy!
the WENDYS BOWL IS HARD
This guy knows everything. Happen to know why a taco costs almost 8 dollars in taco Bell?
china
Hey, former jimmy johns manager here. Fresh jimmy johns bread is a dollar. Day old is 50 cents. Youre not getting just out the oven bread for 50 cents you can foh. The bread is kept well n usually the day old is the last batch made before closing so it keeps its freshness. But its not "FRESH" bread