Europe: the birthplace of art, philosophy, and... sandwiches? Today we’re slicing into the greatest carb-loaded creations to answer the age-old question: which European sandwich reigns supreme? Who knows how this is going to play out, but let’s do this.
Doner Meat Recipe: https://www.adamwitt.co/allrecipes/z68a5tgnm8njf6j-hfxcw-k78ex-x49as-tc9dx-b8jff-f3mn6-e4t8a-l35wt-gwttg-l652p-5msm9?rq=gyro
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Mornay Sauce (French Cheese Sauce)
½ cup unsalted butter (1 stick)
½ cup all-purpose flour
2- 3 cups whole milk, cold
1 egg yolk
1 cup Gruyere cheese, grated
½ cup Parmesan cheese, grated
½ tsp nutmeg, ground
Kosher salt, to taste
Black pepper, to taste
Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes until slightly yellow and aromatic, like pie crust.
Gradually pour in cold milk while whisking until smooth. Let simmer, then add Gruyere, Parmesan, nutmeg, salt, and pepper. Whisk until melted.
Stir in egg yolk and cook for 1 minute. Remove from heat. Use immediately or refrigerate until needed.
Ingredients for Sandwich
2 slices Pan de Mie (butter French bread)
Mornay Sauce, to spread
Thinly sliced deli ham
Dijon mustard, to spread (optional)
Gruyere cheese, to top for browning
Toast Pan de Mie. Spread Mornay Sauce on one side of each slice.
Add Gruyere cheese and ham to one slice. Top with the second slice, spread side down.
Spread more Mornay Sauce and Gruyere on top of the sandwich. Broil until browned and bubbly.
Döner Kebab (Turkey/Germany)
Spicy Sauce
⅓ cup sambal oelek
⅓ cup ketchup
⅓ cup harissa
Mix all ingredients in a small bowl.
Creamy Yogurt Sauce
2 Tbsp tahini + water
½ cup full-fat yogurt
2 Tbsp mayonnaise
1 tsp mint
1 tsp dried dill
1 clove garlic, minced
¼ tsp MSG (optional)
Salt, to taste
Mix tahini with water to create a smooth paste.
Add yogurt, mayo, mint, dill, garlic, MSG, and salt. Mix well.
Toppings
Thinly sliced red onion
Shredded red cabbage
Shredded iceberg lettuce
Diced tomato
Diced cucumber
Pickles
Jambon-Beurre (France): https://www.youtube.com/watch?v=QjcJ_4lqjeM&ab_channel=AdamWitt
Bocadillo de Jamón Serrano (Spain)
Ingredients
1 baguette, sliced on the bias
1 ripe tomato
1 clove garlic
2 Tbsp Spanish olive oil
1 oz Manchego cheese, thinly sliced
4 oz Serrano or Iberico ham
Rub sliced baguette with tomato. Drizzle with garlic-infused olive oil.
Layer Manchego cheese and ham. Serve fresh.
Schiacciata Sandwich (Italy)
Pecorino Cream
⅛ cup unsalted butter
2.5 Tbsp all-purpose flour
1 cup whole milk
1 ¼ cup grated Pecorino Romano cheese
Warm milk in a small saucepan.
In a medium pan over medium heat, melt butter. Add flour and whisk until combined.
Gradually pour in milk while whisking until smooth.
Stir in grated Pecorino until melted. Set aside.
Artichoke Spread
½ cup white onion, diced
3 Tbsp olive oil (divided)
1 ½ cups canned marinated artichokes
1 Tbsp fresh parsley
½ garlic clove, minced
1 Tbsp red wine vinegar
Salt and pepper, to taste
Heat 2 Tbsp olive oil in a pan and cook onions until golden. Set aside.
In a food processor, blend artichokes, cooked onions, parsley, garlic, remaining olive oil, vinegar, salt, and pepper until smooth.
Spicy Grilled Eggplant
2 ⅓ cups eggplant, diced into ½-inch (1cm) cubes
1 ½ Tbsp olive oil
½ tsp chili flakes
Salt and pepper, to taste
Heat olive oil in a pan. Add chili flakes and diced eggplant.
Cook for 15-20 minutes until tender and golden. Season with salt and pepper.
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TIMESTAMPS…
(0:00) Intro
(0:43) The Schiacciata
(4:16) The Croque Monsieur
(6:42) The Doner Kebab
(10:15) The Bocadillio
(12:24) The Jambon-Beurre
(14:33) Time to Build
(20:50) Taste Test
(23:44) Ranking
(27:04) Frankensando
(28:15) Thanks for Watching!
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