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...
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.
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! :)
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.
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!
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.
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’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
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.
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.
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
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)
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.
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.
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. 🤘
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
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.
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!
the Tenderloin sandwich is (I believe) our (Hoosiers/Indiana's) state sandwich, like our state dessert is a sugar pie! Highly recommend (if you haven't had it I should say)!
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.
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! 😅
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 am a sucker for a delicious sandwich, and I love this sandwich series you do here. So, Sloppy Joes were staple at my house. My mother made them with the McCormick's seasoning, which is sometimes hard to find....But It must have the sesame seed bun and for dern sure a slice of American cheese melted on it. Side of Mac N Cheese is also required. Best childhood din din one could ask for.
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 😄
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!
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.
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".
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.
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.
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.
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.
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.
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.
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.
I'm Southern but Sloppy Joe's are my favorite but I can understand the texture issue. Pro-tip, make a chimichanga with it, or top it with some Fritos, it adds the texture you crave.
The Italian Beef is IMO the best. I have to say your idea of a Sloppy Joe is different from mine, which has nothing to do with Manwich but school cafeterias and also Heinz Chili Sauce. Similar to a chiliburger, and if it is tight enough to pick up and eat, it's a different sandwich. Of course you would never toast the bun but let it get soggy, and while I don't like the idea of eating sandwiches with a knife and fork, you could think of it as like an open hot turkey, one of my very favorite comfort foods.
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!
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.
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 ?
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...
The Sloppy Joe based on a CUBAN RESTAURANT Name isnt the Hamburger and Tomato sauce mix you're referring too. It's a Jersey Diner sandwich with Lunch meat and coleslaw
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...
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.
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.
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.
Sloppy Joes... We (the family) made those. We made them back in the seventies from scratch without resorting to Manwhich, or "crustiness" or brown sugar. They were great. We never had pork tenderloin cutlet sandwiches. Doesn't look all that good to me. Horseshoe sandwich... Never heard of this. Bread slices are too thick anyway. I Also dislike goopy cheeses. Let it melt normally. I'll pass. Oh, and french fries, I simply don't want them gooped up or inside a sandwich! Reuben sandwich -- always loved this! Italian beef sandwich - I'd try this. For me, Reuben wins!!!
For me, in order, Reuben, sloppy joes (we used tomato sauce, not ketchup), Italian beef sandwich, pork tenderloin , horseshoe sandwich. Numbers 4 & 5 - just no.
Nice list, but no Midwest love for the Northern Midwest. No, Michigan, Minnesota, or Wisconsin. Being Minnesotan, I'd love to see walleye represented in these region dishes. There's nothing like a good walleye sando.
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!
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! :)
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.
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!
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’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 love the Italian beef, but the Horseshoe Sandwich, with a burger instead of the ham, is probably my favorite Midwest sandwich.
I really like this sandwich series. Great stuff!
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👍
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.
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
I had a whole 🤨 moment with the ham horse, but you immediately cleared up the beef patty being convention 👍
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
A decade and a half of studying?
@@cb4460 I'd do it again in a new York second. A beautiful, deli style New York second AND DONT skimp on pickles!!
Love these competition videos, Adam. Thanks for all your work
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.
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.
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 ranking was too easy to predict. :D
From chicago living in Massachusetts since 1996. I miss my italian beef. My mouth salivates when I think of having one.
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
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.
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!
the Tenderloin sandwich is (I believe) our (Hoosiers/Indiana's) state sandwich, like our state dessert is a sugar pie! Highly recommend (if you haven't had it I should say)!
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.
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! 😅
I feel the same way about reuben sandwiches. I HATE sauerkraut, but paired with everything on a reuben, it's sooo 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 am a sucker for a delicious sandwich, and I love this sandwich series you do here. So, Sloppy Joes were staple at my house. My mother made them with the McCormick's seasoning, which is sometimes hard to find....But It must have the sesame seed bun and for dern sure a slice of American cheese melted on it. Side of Mac N Cheese is also required. Best childhood din din one could ask for.
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 😄
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.
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!
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
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.
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".
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.
Wow - that knife wall....! impressive
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.
"It makes me wanna write poetry about, and i cant even read" lol
I never thought I'd see the horseshoe on a UA-cam video! I actually work in the Leland Hotel for the ICC
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.
Just found out your from/in Chicago. Subscriber earned!
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.
rueben, italian beef, and cuban are my fav sammichs.
The Italian beef is the king. Good job making and ranking all Midwest sandwichdom
Love when you do these kind of videos!!!!
Yep, I voted the same
😎👍🏻👍🏻
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
I'm from da region in indiana, but I moved to pretty much kentucky. I'm salivating at the Italian beef! I haven't had one in years!!!😭
Great sammies. The reuben is my favorite, but the Italian beef is hands down the greatest Midwest sammie.
Hey Adam. You should add the Jibarito sandwich to your list. Born here in Chicago.
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.
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.
A good Reuben can’t be beat. But let’s be real all these sandwiches are fantastic
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.
I'm Southern but Sloppy Joe's are my favorite but I can understand the texture issue. Pro-tip, make a chimichanga with it, or top it with some Fritos, it adds the texture you crave.
If you dont have one for Colorado yet. Look up the Green chile slopper. you'll be impressed!
That's a great looking Pork burger, well done
In my opinion, in no particular order:
BLT
Ruben / Pastrami on Rye
Cuban
Philly
Italian Beef
Meatball
The Italian Beef is IMO the best. I have to say your idea of a Sloppy Joe is different from mine, which has nothing to do with Manwich but school cafeterias and also Heinz Chili Sauce. Similar to a chiliburger, and if it is tight enough to pick up and eat, it's a different sandwich. Of course you would never toast the bun but let it get soggy, and while I don't like the idea of eating sandwiches with a knife and fork, you could think of it as like an open hot turkey, one of my very favorite comfort foods.
Im from Central Illinois and I love a good Horseshoe. cant be beat!! Burger or chicken strips is better than ham for me though
The Breaded Tenderloinn and Italian Beef!
Italian Beef all day
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
5. Horseshoe 4. Porkloin 3. Sloppy Joe 2. Italian beef 1. Reuben nut that's just me
This sandwich series is fantastic. I hope we get a best in USA at the end.
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!
Pork tenderloin sandwiches are goated
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
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.
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 ?
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...
Completely agree....
The Sloppy Joe based on a CUBAN RESTAURANT Name isnt the Hamburger and Tomato sauce mix you're referring too. It's a Jersey Diner sandwich with Lunch meat and coleslaw
As a fellow Chicagoan you've shown great restraint in not immediately giving it to Italian Beef
Russian dressing has peppers so you can add hot sauce to thousand island to get Russian but they are not the same.
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...
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.
@adam witt out of curiosity, was that french bread turano bread?
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.
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.
5. Horseshoe
4. Sloppy Joe
3. Italian Beef
2. Rueben
1. Pork Tenderloin
You naughty Dunker, you dipped, you dunked, but no south side sauce
Should have done the olive burger from Michigan.
"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.
I think you would enjoy Turkish wet hamburgers. The idea of them was unappealing to me until I tried them.
Sloppy Joes... We (the family) made those. We made them back in the seventies from scratch without resorting to Manwhich, or "crustiness" or brown sugar. They were great.
We never had pork tenderloin cutlet sandwiches. Doesn't look all that good to me.
Horseshoe sandwich... Never heard of this. Bread slices are too thick anyway. I Also dislike goopy cheeses. Let it melt normally. I'll pass. Oh, and french fries, I simply don't want them gooped up or inside a sandwich!
Reuben sandwich -- always loved this!
Italian beef sandwich - I'd try this.
For me, Reuben wins!!!
For me, in order, Reuben, sloppy joes (we used tomato sauce, not ketchup), Italian beef sandwich, pork tenderloin , horseshoe sandwich.
Numbers 4 & 5 - just no.
Del Monte has a sauce for Sloppy Joes and there is actually called Sloppy Joe and tastes a little better I think.
The west sandwiches better include the Albuquerque turkey
You can't make cheese sauce with parmesan.
Cacio e pepe: Hold me beer.
Iceberg lettuce IS the best lettuce. Nice job.
Nice list, but no Midwest love for the Northern Midwest. No, Michigan, Minnesota, or Wisconsin. Being Minnesotan, I'd love to see walleye represented in these region dishes. There's nothing like a good walleye sando.
That was a pork loin not a tenderloin-big difference😂😂
theres something special about the plain ketchup, mustard, sugar recipe for sloppy joes.
Do you plan on doing the north. E.g: Michigan, Wisconsin, Minnesota, North Dakota South Dakota, Etc.
@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.