Sandwich Compilation | Money Shots

Examples of 4 sandwiches; Meatball, Monte Cristo, Lobster Roll and a Spicy Philly Cheesesteak.

Why Sandwiches?

Several years ago, someone requested Sandwich Recipes and I thought to myself, “Seriously? Who doesn’t know how to make a sandwich…” but, at the time, I was only thinking about basic deli or peanut butter and jelly sandwiches that we all grew up on as children. Also, I rarely look at a menu and think, “Gee, I think I’ll order a sandwich.” I’m more of Pasta, Steak and Potato kind of guy with lots of sauce and gravy. I want that food to stick to my ribs, if you know what I mean.

I always hated school lunch hoagies. The ham was always dried out and the cheese was terrible. French Dip Sandwiches, however, got my attention and I loved the Aju. I always drink what’s leftover, from the bottom of the dipping saucer. Thinking about that sandwich, though, is what turned my thinking around. I also realized that my wife always orders a Reuben at our favorite burger joint. A friend of mine gets the Monte Cristo, when we meet for lunch. An old boss of mine bought my welding crew Meatball subs once, as an apology for being a total douche the day before, and they were great. Plus, who doesn’t love a good grilled cheese?

So, Long story short, I decided to go to work and I started cranking out sandwich video tutorials. Everything I’ve learned, cooking over the years, has taught me to take every inch of a sandwich seriously. From the butter to the mayonnaise or secret sauce, a great sandwich is meticulously planned. In some cases, the bread has to be seasoned or it’s got to be a particular bread or sub roll. These things make all the difference and in this video compilation, you’ll see why.

14 Sandwich Recipes

In this video you’ll see recipes for a Meatball Sub, a few different versions of grilled cheese that include a Double Decker Grilled Cheese, a Waffle Iron Grilled Cheese with Roasted Cherry Tomatoes, a Ham and Cheese and an Egg in a Basket Grilled Cheese Sandwich with Gravy. Also a Double Sausage Egg McMuffin, a Monte Cristo, a Lobster Roll, a Spicy and Regular Philly Cheesesteak with Onions, a Reuben, a Seafood and Crab Sandwich, a Grilled Meatloaf Mushroom and Swiss and, last but not least, a Steak and Cheese with everything.

FYI: Everyone of these recipes can be found here on my website. I titled every sandwich in the video for easy reference, using the search tab. There you’ll find a post for each recipe with the exact ingredients and a complete video tutorial for every sandwich. Please enjoy!

Picanha Steak | Top Sirloin Caps

Easy Barbecue

If you’re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn’t an overused muscle so, the meat tends to be super tender when it’s cooked. It’s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio’s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut.

Preparing Picanha

Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the silverskin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.

Grilling Top Sirloin Caps

The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It’s not a bad idea to monitor the internal temp with a meat thermometer, if you’re a bit inexperienced, especially if you like to “reverse sear”. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.

final results

Truthfully, these are the WORST looking picanha steaks I could’ve put on camera but, as you can see down below, the results were tremendous. So, don’t judge a book by it’s cover. These steaks were great and I even made tacos, the next day, with the leftovers.

Picanha Top sirloin Steak Ingredients:

2 Top Sirloin Caps

1 tbsp Garlic, minced
2 tbsp Olive Oil
Kosher Salt and Pepper

Blackened Seasoning, optional

Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.