Category: Fast Food

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!

Roasted Salsa Verde

Roasted Salsa Verde served in a glass bowl.
A Glass bowl full of fresh homemade Roasted Salsa Verde.

The Best Salsa Verde

If you’re a fan of Mexican food and you love a good salsa, you have got try this Roasted Salsa Verde recipe. It’s made with fresh Tomatillos, Anaheim, Jalapeno and Poblano Peppers, some onion and roasted garlic, blended together with a few other spices to really make it pop. It pairs well with practically any meat, for tacos and burritos, and tastes great over eggs or nachos.

2 Roma tomatoes and a bunch of cilantro on the side with Tomatillos, Peppers, Garlic and Onions on a pizza pan ready to go in the oven to roast under the broiler.
3 Tomatillos, 6 Anaheim peppers, 1 Jalapeno, 2 Poblano peppers, 1 onion cut in half, and 4 garlic cloves on a perforated pizza pan. Also 2 Roma tomatoes and 1 bunch of Cilantro.

Roasting the Onions, Tomatillos & Peppers

A key step in developing the rich, smoky flavor of Salsa Verde, is roasting the onions, tomatillos, and peppers. The high heat caramelizes the natural sugars in these ingredients, enhancing their sweetness while adding a depth of complexity. Roasting also mellows the raw bite of the onions and brings out the peppers’ natural smokiness.

You can roast them in a variety of ways—over an open flame for a charred, smoky flavor, on the grill for that perfect sear, in the oven for an even roast, or in a frying pan for a quick and easy alternative. Each method imparts its own unique flavor profile, but all create the perfect foundation for a bold, tangy salsa.

Bowl full of roasted Salsa Verde and one dipped corn chip.
Perfectly roasted and blended Salsa Verde served in a glass bowl for dipping with corn chips.

Two other recipes I posted in the past, that are similar to this one, is my Green Enchilada Sauce and my Pork Chili Verde. My Fire Roasted Salsa is probably the most popular though. Anyone who’s tried these recipes raved about the finished product so, I highly suggest you move into those posts if you fancy this recipe.

How to make Roasted Salsa Verde video tutorial by PoorMansGourmet.

Salsa Verde Ingredients: 5 cups, 40 oz.

  • 6 Anaheim Peppers, roasted – Mild, smoky heat for depth.
  • 3 Poblano Peppers, roasted – Rich, earthy flavor with a mild kick.
  • 1/2 Large Onion, roasted – Sweet, caramelized flavor.
  • 2 Roma Tomatoes – Juicy, tangy base for freshness.
  • 1/2 bunch Cilantro – Fresh and herbaceous, adds brightness.
  • 5 Cloves Garlic, large – Bold, aromatic, savory flavor.
  • 1 Lime, squeezed – Tangy citrus to brighten the salsa.

Dry Ingredients

Instructions

  1. Preheat the Broiler: Set your oven’s broiler to high.
  2. Prepare the Vegetables: Place the Tomatillos, Anaheim peppers, Poblano peppers, onion (cut in half), and Garlic Cloves on a baking sheet.
  3. Broil the Vegetables: Broil for 10-15 minutes, turning occasionally until the skins are charred and the vegetables are soft.
  4. Blend: Add the roasted vegetables, Roma tomatoes, cilantro, garlic, lime juice, cumin, smoked paprika, chicken bouillon, and turmeric to a blender or food processor. Blend until smooth or to your desired consistency.
  5. Serve: Transfer the salsa to a bowl and enjoy!

Watch the short video tutorial and I’ll show you exactly how easy it is to make this Roasted Salsa Verde recipe.

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Thai Cashew Chicken

Thai Cashew Chicken dish served over steamed white rice.

The Best Cashew Chicken

This dish is one of the most popular entrees in American Chinese cuisine. It’s on the menu at practically every Chinese restaurant in the USA and that includes dine in, fast food and/or all you can eat buffet’s. There are many different vegetables that can be included in different recipe versions of this dish including various squash, like yellow or zucchini, mushrooms, onions, celery, snap peas etc., but the one constant that can be expected in every recipe is, chicken and Cashews.

My all time favorite Cashew Chicken recipe has got to be this one and it is the Thai version. I like this one the best because it’s spicier, lighter on the sauce but huge on the flavor. Plus it calls for mostly peppers as the vegetables so it’s a lot of fun throwing in different kinds with different colors that make this recipe pop, both visually and kinesthetically.

The Thai sauce is a bit different than the typical Chinese recipes because they heighten their flavor with soy by using dark soy sauce, which is a richer, deeper soy in both flavor and color. They also use fish sauce. If you’re not familiar with fish sauce it’s not to be mistaken as fishy, at all, but is instead salty. If you’ve ever had Summer Rolls, you might have been dipping them in fish sauce as a condiment. These two ingredients, combined with a few others, push the flavor in this dish to it’s maximum potential.

How to make Thai Cashew Chicken by PoorMansGourmet.

Cashew Chicken Ingredients: Serves 6 to 8

7 Boneless Chicken Thighs, sliced 1/2″ to 1″ pieces
8 oz Cashews, Salted, whole or halves

1 Onion, chopped
2 Bell Peppers, chopped
1 Jalapeno, chopped
1 Celery Stick, chopped
2 Green Onions, chopped
2 Garlic Cloves, chopped
2 coin sized Ginger slices, chopped
1 bunch Cilantro, chopped optional

1/4 cup of Oil for frying, Peanut or Canola

Sauce
1 tbsp Oyster Sauce
2 tbsp Dark Soy Sauce
2 tbsp Fish Sauce
1 tbsp Sugar
3 tbsp Water
1 tsp Sesame Oil
1 tsp Chili Oil, optional

Chicken Seasoning
Kosher Salt and Pepper, evenly
1 tsp Smoked Paprika, optional
1 tbsp Potato or Corn Starch, for texture and thickening of the sauce but optional

Kosher Salt and Pepper Entire dish to taste. I even shake in some MSG because
that’s what Chinese Restaurants do to achieve Umami flavor.