I love sandwiches, kind of obsessed with
them you know… meat + bread=good So I’ve got some beautiful toasted bread
I’ve got some gorgeous brisket it’s a fatty rich meat. So if I want to eat the
whole sandwich, and I want to gorge on it and I want to take as much pleasure from
the last bite as the first. I have to have enough acidity and sweetness to balance out some of that fatty goodness. So, I’m just gonna start grating a little gruyere cheese.
I happen to like gruyere. A few slices, as thin as I can cut it,
of this beautiful brisket. So next thing that we want to do: is we want to put some of our sort of sweet-and-sour gravy onions on there. I love tomato on a sandwich. Next up let’s put some of these homemade Yeah that’s right koolickles.
Now this is just another pickled element they happen to be sweet and sour because it’s a dill spear that we cut and seasoned with
kool-aid. That fantastic gruyere cheese… gonna hold it all together. How is it hold it gonna hold it all together Andrew Zimmern? That’s how! Now usually I serve this on the side, my
Russian dressing theres a video for that. I use this for everything.
It’s a dip for vegetables, it’s a salad dressing, it’s a sandwich condiment. I’m not sure that sandwich is big enough… And come on, that’s a sandwich!
I’m not gonna lie to ya… I make this sandwich a lot. It’s really good.