Cooking And Ranking EVERY Midwest Sandwich (Reuben, Italian Beef, Sloppy Joe…)
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- Опубліковано 28 чер 2024
- Our tournament to find the best sandwich in the US continues in the Midwest! Today we’re cooking and ranking some heavy hitters. On deck we’ve got Chicago’s own Italian Beef, the Sloppy Joe (an Iowan classic), the Horseshoe Sandwich (an Illinois abomination), the Pork Tenderloin sando (Indiana), and the Reuben which, believe it or not, actually originated in Nebraska. Time to see which Sando reigns Supreme! 🤘🏼 Adam
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RECIPES:
CHICAGO ITALIAN BEEF
Components:
Bottom Round
Beef stock
Italian Spices
Sweet Pepper
Giardinera
French Roll
THE REUBEN
Components:
Marbled Rye Bread, buttered on one side for toasting
Russian Dressing
1 cup Mayo
¼ cup Yellow Mustard
2 Tbsp Ketchup
2 Tbsp Sweet Pickle Relish
1 tsp Lemon Juice
½ tsp Chili Powder
Horseradish
¼ tsp Kosher Salt
Sauerkraut
Swiss Cheese, sliced
Corned Beef
Build Order:
Marbled Rye Bottom
Melted Swiss
Thousand island
Corned beef
Sauerkraut
More thousand island
Marbled Rye Lid
PORK TENDERLOIN SANDWICH
Components:
Kaiser Roll
Pork Loin Roast
Buttermilk/Egg marinade with salt and pepper (overnight)
Dredge: AP Flour - Eggs - Fine Bread Crumbs - Fry
Build Order:
Kaiser
Mayo
Pork Loin
White onion, sliced thin
Tomato, sliced thin
Shredduce, sliced thin
Pickle slices
Top bun - Mustard
HORSESHOE SANDWICH
Components:
Texas Toast or regular toast
Bone in ham, sliced wide
Cheddar cheese sauce
Sodium Citrate
Cheddar
Crinkle Cut french fries
Parsley
SLOPPY JOE
Components:
Burger Bun
Ground Beef
Garlic
Onions
Bell Peppers
Sloppy Joe Sauce (Manwich inspired)
Tomato Sauce
Tomato Paste
Worcestershire sauce
Brown Sugar
Onion powder
Chili powder
Celery seed
1 tsp yellow mustard
Brown beef with onions and green bell pepper, drain most fat.
Add all other ingredients and simmer.
Slop on bread. Serve hot and sloppy.
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TIMESTAMPS…
(0:00) - Intro
(0:32) - The Sloppy Joe
(5:23) - The Pork Tenderloin Sandwich
(7:59) - The Horseshoe "Sandwich"
(11:22) - The Reuben
(14:24) - The Italian Beef
(16:46) - Time to Build...
(19:36) - Taste Test
(25:02) - Ranking the Sandwiches
(28:46) - Thanks for Watching!
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#Sandwich #SandwichRecipe #ItalianBeef #Reuben #SloppyJoe #Challenge #CookingChallenge #Food #Cooking #Recipe #OmnivorousAdam
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description. - Навчання та стиль
Just a quick way to level up your Reuben game (as taught to me in the mid 90's by a line cook at a deli)...as you're heating up the corned beef and swiss on the griddle with the bowl on top to melt the cheese, throw your sauerkraut down on the griddle to give it a little browning and mix your dressing into it...give it a flip when you pull the corned beef off to transfer to the sandwich, then scoop it up and top the corned beef with nicely toasted sauerkraut and dressing slop...it's an absolute flavor game changer, and nobody ever does it...
Basically if you do it enough times you get the timing right where the sauerkraut/sauce has enough time to lightly brown, get flipped, then get pulled...so it's like Corned Beef gets heated, Cheese goes on, Bowl goes on, kraut and sauce go down, kraut/sauce get flipped, Corned Beef gets pulled, kraut gets pulled...I honestly wish more places would make them like this, because it's SOOO much better than just throwing lukewarm kraut and sauce onto a hot sandwich...
Always warm the kraut.
Always appreciate the bit of brown on the kraut. Pretty much every component of the Reuben benefits from a bit of toasting. this is solid advice.
Try frying it in a bit of butter til it browns a bit.
That's exactly how we do it at the restaurant I work at. Best Reubens I've ever had
Man you’re one of the most underrated content creator on this platform and you deserve more my g .
ty mane
Agreed. Solid work, Adam 👊🏻
@@AdamWitt There is no actual cuisine in the USA. Just crude food making.😂
As a Hoosier I'm always down for a good giant fried pork tenderloin, but I knew we had no chance against a Reuben and Italian Beef. Those two and a triple decker club are probably the best three sandwiches in the world.
If you have enough pickle slices though you can't lose!
Oh man, the holy trinity of sandwiches (Reuben, Italian Beef, Pork Tenderloin) all in one video?!
Those are my top three of all time.
I gotta say, it’s flipping hard to pick a favorite between the Reuben and Italian Beef. But as much as I love a good Italian Beef, I’d have to go with the Reuben. When done right, it touches your soul.
Thank you Omaha, Chicago, and Indiana for your contributions to meaty culinary excellence.
Indiana Hoosier born and raised, and you have honored the pork tenderloin with this technique! I knew it didn’t have a chance against an Italian beef, but thanks for showing us a little love! :)
the sloppy joe is my #1.... as a 48 year old when i eat one it takes me back to my child hood and there isnt alot of food that takes you back in time, and to some one who has means now its priceless. food is beautiful!
The ranking was too easy to predict. :D
My apologies for the semantics but that's a pork loin, not tenderloin. They are different and a tenderloin is much smaller. It's all good and I've smoked both and love both but just wanted to point that out. Besides, a tenderloin is too good to fry in my opinion. Sorry, I guess that's the native Texan in me talking. I would have flipped the horseshoe and sloppy joe because I just don't like open face sandwiches and the Reuben and Italian Beef. Don't get me wrong, the Italian Beef looks great but I guess I didn't exactly have a sandwich like that growing up and most certainly had the Reuben.
I didn't even get there but I've been noticing that forever. The tenderloins are inner cavity muscles. It's a filet mignon with beef, or the smaller cut on a porterhouse or t-bone. You'd get a decent number of steaks from a beef tenderloin. A pork tenderloin is enough to feed about 2-3 people and about 3" in diameter at most. A deer tenderloin would be about the same size as a pig but a lot leaner. The loin of a pig is the same as a NY strip, aka strip loin, aka backstrap of a deer. Loin chops are the most common thing you'd see in the grocery store from a pork loin. Pork tenderloin is generally sold whole and may be about a pound each.
It's called the porkloin sandwich... Does not mean you couldn't make it with Another cut a pork
Yep, that was totally a pork loin, which is what I've always seen this sandwich made with. You couldn't make those huge ones with a tenderloin.
Here is the thing I am from Iowa where this sandwich is very popular. It's called a tenderloin sandwich don't really care what you think it is not being from there.
@@ericconrad8854 Yeah, I get that. You're free to call it whatever you folks want in Iowa. Just thought it might be helpful to anyone that would want to make this at home that if you ask your butcher for pork tenderloin, you're not getting the right cut of meat.
I love the Italian beef, but the Horseshoe Sandwich, with a burger instead of the ham, is probably my favorite Midwest sandwich.
I’d put the horseshoe higher personally. Love those things. Also a very versatile thing with all different types of variations on it. Darcy’s Pint in Springfield has a good selection if you ever find yourself in Illinois’ capital
I really like this sandwich series. Great stuff!
This is not a critique (or dad joke). I went through a decade and a half studying Reuben sandwiches. It's caviar that makes the dressing Russian, and kraut that makes it New York. (You can cure your brisket with salt and celery. Works great)
Caviar in the dressing makes it Russian dressing? Good to know.
@@fredberry1342 it helps if you get hurt. Break a bone, something happens? Get a good sturgeon. (I'll escort myself out)
That is funny
Love these competition videos, Adam. Thanks for all your work
the Italian Beef Sandwich is quite possibly the greatest sandwich ever created. my order would have been a little different, 1. Italian Beef 2. Pork Tenderloin 3. Sloppy Joe 4. Horseshoe 5. Rubin. - I hate Russian Dressing/Thousand Island and i am not a huge fan of sauerkraut. but i would take the corned beef, rye bread, Swiss cheese, with some spicy brown mustard over the horseshoe.
I'm more of a Reuben guy, but I also like the Pork Tenderloin Sandwich. Great video Witt👍
Originally from Illinois and now in South Dakota, I've only seen the horse shoe done with pot roast type of beef with mashed potatoes and brown gravy over texas toast.
Don't know what you just described other than a classic open face but it 100% isn't a horseshoe. It's fried potatoes, meat, bread and cheese sauce. Always. Fried potatoes can be tater tots, home fries or some other fried. Meat can be any, bread can be any but the cheese sauce has to be included.
Definitely a niche choice, but the St. Paul sandwich is a local favorite in St. Louis! It's basically an egg foo young patty between buns with onions, tomato, mayo, etc.
Sloppy Joe needs French's Yellow Mustard and Worcestershire Sauce to taste the way it is supposed to. Pork cutlet should be as thin and big as possible too. Love everything else about the recipes. 🤘
The buttermilk marinade on the Pork Tenderloin quite shocked me, because if you're brining pork for Schnitzel here in the Czech Rep and you're really dedicated you just make a salt brine and smash some garlic cloves into that and let the pork sit in it in a cool spot for like three to five days before you make Schnitzels.
"It makes me wanna write poetry about, and i cant even read" lol
In my opinion you ranked those properly. I just want to say that the Reuben and Italian beef are on a completely different level than the other three. The other sandwiches are average decent sandwiches, but the reuben and italian beef are S tier. These two sandwiches have flavors that elevate each other in perfect harmony. When I am presented with an italian beef and reuben on a menu I always struggle which to order. At home I make them both.
I want to say first I am not going to say anything about the order you placed them in. Saying that I have a couple things to say about two of the sandwiches. The horseshoe needs a spicey cheese sauce I believe that is the right way to do it. If you were to go to D'Arcy's Pint. They would serve the ham sliced thin and piled high. The tenderloin should be very thin much thinner than you had it. I liked this video thank you keep up the good work. Oh and if you are wondering I am from Peoria and I love all these sandwiches
From chicago living in Massachusetts since 1996. I miss my italian beef. My mouth salivates when I think of having one.
Love when you do these kind of videos!!!!
Yep, I voted the same
😎👍🏻👍🏻
You need to do US “Trick” sandwiches. Gimmicks really like Pittsburgh Primanti’s Bros Sandwich (Capicola, Fried Egg staple with Fries and Coleslaw and Swiss cheese) and find others
You need to try a true Iowa classic, a fried brain sandwich. It is a breaded and fried slice of calves brain served on a kizer roll with pickle chips. I prefer to add ketchup, but the condiments are up to whoever is eating it.
Why no Runza? Extra applause for the French's yellow!! Your Italian Beef recipe that I sourced from the mashup with Steve Cusato worked really well btw, I had some very happy eaters and a large laundry bill LOL!
When I was a little kid in Ohio back in the 70s, a local grocery store made a bone-in fried pork chop sandwich. Just the chop on dry white bread. No mayo, mustard or veggies. Didn't need anything else! I'd kill for one of those today!
I’m from the PNW, but honestly…I don’t think any sandwich can beat a perfect Reuben. They’re soooo good.
Those loose meat sandwiches started in Muscatine, Iowa, and were called Maid-Rite sandwiches after the name of the Maid-Rite diner which conceived them.
My Grandmother used to feed us Sloppy Joe sandwiches in the early 1960's and for many years afterwards. The maid-right sandwiches, sloppy joe's, and the hot beef sandwiches were staples at all local diners. The hot beef sandwich is a slice of bread, diagonally cut, with a few slices of roast beef on top, then further topped with a scoop of mashed potatoes, and gravy over all of it.
Maidrites at the restaurant (and good ones at home) do not come swimming in tomato sauce. In Sioux City, the loosemeat sandwich (without the tomato sauce!) is called a tavern or Charlie Boy. Come to Sioux City, Smiles with Miles!
@@philsorensen6268 I've been there many times. My father used to live near Dakota City. I have never heard Maid Rites called either of those things in central Iowa. The sloppy joes should not have a real tomato "sauce," rather, they were made with tomato paste. This is so the "slop" falls off the bun (or bread) rather than running off, and you could eat the escaped slop with a fork.
I had a whole 🤨 moment with the ham horse, but you immediately cleared up the beef patty being convention 👍
I feel the same way about reuben sandwiches. I HATE sauerkraut, but paired with everything on a reuben, it's sooo good.
Let’s go my boy! A Chicago boy would always choose the beef over anything! ❤
Manwich!
A Gen X classic. Double points for being Gen X AND from Chicago!
That's a great looking Pork burger, well done
A Rachel is not a Reuben with Turkey. It's a Special with Turkey. Rachel's are cold and substitute Cole Slaw for Kraut.
Also Russian dressing has horseradish, thousand island uses relish.
Other than that, love the video! 😅
We've made our own sloppy joes for years but our family must have - a slice of American cheese right on top the meat, a drizzle of mustard and dill pickle slices. And only chips, you have to eat the sandwich over the potato chips and then snag them up and eat them when the meat falls in them 😄
5. Horseshoe 4. Porkloin 3. Sloppy Joe 2. Italian beef 1. Reuben nut that's just me
Sloppy Joe, the Iowa sandwich? Good luck finding them on a menu!!!
I agree, I don't know of any place in Iowa that serves them. Neither the Maidrite of the majority of Iowa, nor the tavern/Charlie Boy of Sioux City comes doused in tomato sauce. I always loved taverns as a kid and never considered them the same as a sloppy joe. And a Charlie Boy from Miles Inn, if you know you know.
Chicago bias aside... I imagine with your history, your Italian beef recipe is just gonna be head and shoulders over most. Can't wait to try
I never thought I'd see the horseshoe on a UA-cam video! I actually work in the Leland Hotel for the ICC
A good Reuben can’t be beat. But let’s be real all these sandwiches are fantastic
Italian Beef all day
Love that the beef's so tough it nearly stalls the meat slicer - in the UK its quite hard to get big cuts of beef except for rounds unless you go to the butcher with the bank manager. I have no idea what the supermarkets do with the beef fat - but it's always trimmed off all the beef, so you get leanmageddon and they normally just slap on a slice of what I assume is pork lard and call it "basting fat".
Change the ham in the Horseshoe "sandwich" by the sloppy Joe schlob.
Bread, schlob, fries and cheddar sauce makes me drool!
It is not a sandwich but it sounds delicious.
As someone who loves the Pork Tenderloin more than most, and makes them at home myself, I have to agree, the best sandwich is the Italian Beef and it HAS to be dipped. I will say as someone who makes my Grandma's Italian Beef recipe about once a month and has eaten hundreds of Chicagoland beefs, I prefer my homemade because it's more of a shredded beef and not a sliced beef, and I can make my own au jus to dip as I please. As far as the Tenderloin goes, I do feel like yours wasn't representative of how they're typically made, but still delicious I'm sure. They're typically very thin, and have to breaded with crushed ritz crackers to be the classic, and also what is served at Indiana Fairgrounds and street fairs. I actually got one the day my son while my wife was in labor because of the street fair going on around the hospital where we lived in a rural town (she was okay with it, and got a pineapple whip afterwards). Either way, great video, and you've inspired me to try the Reuben again despite typically hating the components.
There are some places in central and northern Iowa that serve a grilled pork tenderloin with seasonings and similar toppings- in my opinion, it beats the fried and pounded one hands down. I actually like it with just pickles and raw onion.
Gracias ❤
Completely agree....
Hey Adam. You should add the Jibarito sandwich to your list. Born here in Chicago.
rueben, italian beef, and cuban are my fav sammichs.
if we're talking mid-west, I'll go with an olive burger every time. It's a little specific to mid-Michigan but they're the bomb.
Even a competent Italian beef, is the best sandwich ever. I’m a Hispanic from Arizona and when I discovered this thing in my late 20’s, 30 years ago (thank you Luke’s of Tucson!!!) it changed my thought of what a sandwich could be. I favor the beef sausage combo with both hot/sweet peppers and wet, not dipped. If you want to elevate it, get ajus on the side and bake it in foil, periodically soaking it over 3-4 hours until it’s a crispy soaked bread. That is a special treat.
Indiana may find this to be wrong but here we do tenderloins differently. It's seasoned flour, egg, crushed corn flakes, and then fry. It's crispier and deep frying the corn flakes adds a whole other dimension to the taste. I like it much better than a traditional pork tenderloin.
This sandwich series is fantastic. I hope we get a best in USA at the end.
Illinois represent, Portillo's is my jam, but my goto Chicago staple is Harold's Chicken, we just had one open up in my town which is great since I can't always get up to Chicago.
Also, it's not about the size of the tenderloin, it's about the quality. My town is where Polancic's is located which supplies a good chunk of Illinois with Tenderloins so, I grew up on quality tenderloins over large ones.
@adam witt out of curiosity, was that french bread turano bread?
My hometown iss Champaign IL (East Central IL home of the University of Illinois) . Lived there until the late 90s. Then to Indianapolis area. Then back in 2009 before returning. In all those years, the horseshoe was a sandwich menu choice I had never heard. I kinda wonder if this sandwich was more popular among the politicians of Spring or the college students of Sangamon State University. 8 spent a fair amount of time in )eor8a, Bloomington -AbNormal, and Decatur .. and I can't ever recall someone talking of the horseshoe in the same way Hoosiers talk of pork tenderloin sandwich or Chicagoan speek of the Italian beef sandwich . it.seems to be a thickly sliced ham sandwich full of flavor. Just not at the same degree of sandwich boastfulness as the Italian beef or pork tenderloin sandwiches.
As a fellow Chicagoan you've shown great restraint in not immediately giving it to Italian Beef
is that slicer the 8 or 10 in and how do you like it
I have the same model....like it a lot!
I Love These I'm Originally From Chicago But We Ate Them There Also ! I Don't Understand Why Called Pork Tenderloin When It's Made From Pork Loin Butterflied And Tenderized ?
If you dont have one for Colorado yet. Look up the Green chile slopper. you'll be impressed!
Ah man we eat the pork loin sandwich in Missouri and we often use horseradish which really elevates it. I think you missed out on the best version
From Indiana, and agree with your rankings dude...
As someone from Indiana, what did you think of the build of his tenderloin? I worked in restaurants making tenderloins. We always pounded the meat thin, used a cracker meal breading, and traditionally topped the sandwich with mustard, pickles, and onions. I’m not accustomed to so much veg on a tenderloin.
DAMN YOU! It's twelve AM and not I am not smoking pot....YOU got me all sorts of messed up...I have nothing of what you cooked so I have to just (well not just just) make a PPJ... Grape of course...
Born in Kansas and raised in Nebraska, I do have to say the Italian beef is #1 while the Ruben and Pork Tenderloin are a photo finish for 2nd and 3rd. Sloppy Joe would be 4th just because it’s so ordinary. I have no idea what a horseshoe sandwich is so I’d have to put it last but it does remind me sort of like sandwiches you would get in Pittsburgh where they put the fries in the sandwich. Neither good nor bad, just different. I do remember the best pork tenderloin I had as a kid was just outside of Maryville Missouri at a place I sort of remember called the 5 Mile Cafe. That was over 50 years ago and I judge all other tenderloin sandwiches from my memory.
Just wondering but do they sell italian beefs in other states? I honestly never knew that and thought it was a chicago secret
Fun fact: I live in rural Florida, and Florida actually produces more beef than Texas because the land is much less sparse so they're able to graze more cattle in less space. Although technically I think that's adjusted for area required, just because Texas is just so damn big.
Florida is currently the 9th ranked state for beef cattle production. Texas is 1st by a very large margin. More than double the production of 2nd ranked Oklahoma.
That was a pork loin not a tenderloin-big difference😂😂
Pork tenderloin sandwiches are goated
Im from Central Illinois and I love a good Horseshoe. cant be beat!! Burger or chicken strips is better than ham for me though
Sloppy joes need mustard in the sauce - that’s the secret ingredient. Personally I like some finely chopped celery in the veg, adds nice texture and flavor.
1 Reuben. 2 cheesesteak 3 an exceptional crab.
Great sammies. The reuben is my favorite, but the Italian beef is hands down the greatest Midwest sammie.
The Breaded Tenderloinn and Italian Beef!
The Italian beef is the king. Good job making and ranking all Midwest sandwichdom
my grandfather used to make amazing loose meat sandwiches. they'd be super greasy with tons of flavor. I can never recreate it the same way he did
As a former Wisconsinite who's family has a long running sloppy joes recipe going back to my Great Grandma, that sloppy joe made me so sad. Love your content, love the recipes, but that sloppy joe made me big sad.
"Every Pork Tenderloin sandwich needs pork tenderloin"... Pulls out a whole pork loin which is not the same cut as tenderloin at all. Still looks yummy.
Russian dressing has peppers so you can add hot sauce to thousand island to get Russian but they are not the same.
You can't make cheese sauce with parmesan.
Cacio e pepe: Hold me beer.
What does he do with all the leftover food?
a way to level up the sloppy joe. is add sum raw onion and pickles on there. itll give you the crunch and contrast of texture you were looking for. great video tho! gonna have to make my own pork tenderloin sandwich soon!
the horse shoe is THE best "sandwich"
You naughty Dunker, you dipped, you dunked, but no south side sauce
The west sandwiches better include the Albuquerque turkey
That hunk of C.B. in Los Angeles would probably cost me a hundred bucks.
Should have done the olive burger from Michigan.
theres something special about the plain ketchup, mustard, sugar recipe for sloppy joes.
So no Wisconsin?
@3:05 you not fully cooking it is freaking me out. Please don't commit this sin. 😂 Glad you doing midwest. I"m from Michigan.
Also you're not supposed to have veggies in your slappy joes. It's all meat and buns.
Do you plan on doing the north. E.g: Michigan, Wisconsin, Minnesota, North Dakota South Dakota, Etc.
Sloppy joe gumps are the new 3/5ths
Del Monte has a sauce for Sloppy Joes and there is actually called Sloppy Joe and tastes a little better I think.
I think you would enjoy Turkish wet hamburgers. The idea of them was unappealing to me until I tried them.
Good effort brother... IN farm boy, hog farmer retired... Thats a pork chop sandwich, not a breaded tenderloin LOL!!! You have to beat them to submission until they are as thin as possible and as big as possible, thats an IN breaded tenderloin sandwich...
If I'm eating a Sloppy Joe... I don't care how much one gourmets up the ground beef... but give me Manwich tomato sauce... 'Merica!
I just realized the Italian beef is the apotheosis of the French Dip. Other people may have already known that...
Why does the Chicago Beef and Sausage never get love on videos?
The combo, for when you couldn't quite decide. One of the all time greats.
@@philmann3476 wait till people find out about maxwell street polish
I like my Italian beef thinner...shaved.
No Breaded Tenderloin? Ate them all the time in Indiana.