Nick: This is the #1 rated sandwich in the entire world. And we're gonna compare it to this fried chicken sandwich people wait 3 hours in line for, this award winning burger that's limited to just 12 per day, and everything in between. And we're starting in Japan to try a "Wagyu Katsu Sando", one of the most famous sandwiches in the entire world, with my friend, Bayashi. Bayashi: Hi! WKS Maker: Nick-san! Choose meat! Nick: They make their Wagyu Katsu Sandos out of all 4 different types of meat, but we get to choose which one we want. WKS Maker: This is Ozaki Beef Ribeye, Ultra Wagyu dry-aged, Kobe Beef dry-aged, and the last: Ozaki Beef Tenderloin.

Nick: All 4 look so incredibly delicious. Bayashi: This one is looking good. Bayashi: Beautiful. WKS Maker: Yes. (Speaks Japanese) Ozaki Ribeye. Okay. Let's go! Nick: I cannot wait to see what the cross section of this Wagyu looks like. Bayashi: Wow! Beautiful. Nick: That is amazing. Bayashi: Another slice? Nick: He's now cutting the piece that we're gonna use in the Wagyu Katsu Sando. Bayashi: I am so hungry right now.

Nick: You'll see he's gonna do this with precision. The first thing he's doing is cutting off the ribeye cap. Bayashi: He's a good chef. Nick: The last step here to prepping the meat is to cut it down into a nice square shape, because you'll see at the end with this Wagyu Katsu Sando, that it's gonna be a nice, perfect shape. The Wagyu is ready. These are our portions of meat. WKS Maker: Okay. Next: Japanese eggs. Nick: Wait! What? That's how you crack eggs?

I don't know how I feel about that. Oh, my gosh! Look at the yolk! That is the most vibrant egg yolk I've ever seen in my life. What an amazing, amazing color! He's gonna make sure this gets an even light dusting of flour, so that the egg can stick to that flour. Then into the egg.and finally into the homemade breadcrumbs. The fact that they're putting in that extra effort to make their own breadcrumbs is one of the reasons you could argue this is the best Wagyu Katsu Sando in the world.

WKS Maker: Okay, now.deep frying. Nick: And these are not gonna fry for long. Bayashi: I'm so hungry. Nick: They look so perfect. WKS Maker: It's time. Okay. Bayashi: So crispy. Nick: We've got the perfectly crispy Wagyu Katsu. You've got this beautifully toasted white bread. And of course, their Secret Sauce. WKS Maker: A homemade Katsu Sauce, a lot of vegetables, a lot of spice. Bayashi: So much flavor. WKS Maker: And then bread. Last step: trimming the side.

Nick: It's common with the Wagyu Katsu Sando to clean up the edges like this. Here's a preview of what that Wagyu looks like inside. Is it okay to give my cameraman a taste? WKS Maker: Okay, let's go! Nick: Try! Max: Thank you, Nick! I'll get back to work. Nick: He's cutting it into 4 cubes, so we can share, Bayashi. I love how you're plating this. That's so cool. Done? WKS Maker: Not done. Final step: the gold.

Nick: Oh! Nick: That was so much gold. (Speaks Japanese:) "Kanpai!" Bayashi: (Speaks Japanese:) "Kanpai!" Mhm. Nick: Mhm. Bayashi: Wow! Nick: I don't know that there's anything that can make that better. Bayashi: Amazing. Nick: I want to do one quick test to see if somehow my Osmo Steak Seasoning can make this taste better. Nick: Will you try? WKS Maker: Yes. Nick: Just a tiny sprinkle. Not too much. WKS Maker: Mhm. Bayashi: Wow! Nick: Good? WKS Maker: Very tasty. Nick: Tasty? WKS Maker: Very good. More! Nick: You want more? WKS Maker: Yes, please! Nick: Oh, that's good.

That's really good. If you ever need it, you can buy it online or in stores at Walmart. I think it's the best seasoning in the world. But does it make the Katsu Sando any better? Bayashi: Better. WKS Maker: Amazing. WKS Maker: Thank you! Nick: Bayashi, do you think this is the best Wagyu Katsu Sando in the world? Bayashi: Yes. Nick: Let's go see if our next sandwich can somehow beat this! Next up is a French dip sandwich made with thin sliced roast beef and a hot beef broth on the side for dipping. And for this sandwich, I brought along my friend, Sean.

Sean: Hey! What's going on, guys? Are you hungry? Nick: I'm hungry. Hank: Welcome to my restaurant! Sean: Hey! Let's do it! Nick: Let's go! Nick: Just for quick context here: Hank also makes cooking videos online. One of your most popular videos ever was your French dip sandwich. Hank: Yeah, that's very true. Nick: And now you've literally made a restaurant that has possibly the most famous French dip in the world right now.

Talk us through it! Hank: We start with the baguette, arguably the most important part of any sandwich. Nick: Okay. Hank: This is French baguette, crusty and crunchy and rustic. but they're also. Yeah, even.they smell nice. Nick: Question is: Do they smell as good as Sean? Hank: I haven't sniffed Sean yet today. So we cut them in half. Sean: I'd imagine you need like an architecturally sound structure. Hank: Yeah. Sean: Right? Hank: Especially for a dip. Nick: Right. Hank: You want a bread that's got the basis to be able to still be kind of crunchy and chewy after you've dipped it.

It's not just a soggy mess. Every morning this gets delivered fresh. and we cut them all in half that same day, and we sell out of them that same day. First thing: get your bread. Nice horseradish aioli. Nick: What's great is it looks like the perfect consistency. I love that you can also see the chives in there. It gives a nice pop of color. It just shows a little bit more effort. What happens next? Hank: Next step is: caramelized onions. Each onion we reduce enough to where each sandwich has 2 onions.

I think what I realized is: the more caramelized an onion is, the better it is. Caramelized onions could be like: "I just put onions in a pan with butter for 2 seconds". Sean: Right. Hank:.or they could be like: "I spent 3 days waiting for these onions". Nick: They're easily the most deeply caramelized onions I've ever seen. Hank: This is the most marbled meat you can get in America. It's rated by the USDA. It's like the Top 1% most prime of Prime Ribs. And we cover it in compound butter. Compound butter's got sage, thyme, oregano, garlic and rosemary. And it's softened and rubbed all over the Prime Rib.

Throw it in the oven, roast it, and then it goes on the deli slicer. and we shave it really, really thin. Now you get a little "au jus" bite. Nick: Oh! Nick: Thank you! Hank: Okay, here we go. In.in your mouth now. Mm. Yum! Nick: Ooh! Nick: Good work. Sean. Hank: Do you want me to do one for you? Hank: Okay. There you go. Sean: Oh! Hank: Is that nice? Nick: Tell us how you feel! Sean: Instantly tired. Like in a dream state, almost. Nick: Yeah. Sean: I love that. I'm floating in the kitchen.

Nick: This liquid that you just dipped are beautiful bites there. And this is the "au jus". Hank: That's the "au jus". It reduces all day, while we're cooking sandwiches. And now it's kind of at like its perfect state. Nick: So you all understand: this broth here is basically the second half of the sandwich. Hank: French dip. Nick: So now more of the "au jus" goes in here. And this is staying nice and hot over the grill. Nick: You're gonna use this to heat up the meat again. Sean: This is genius. Hank: So you dump the meat in the pasta baskets right here.

Nick: I love this system. Hank: Yeah. But you don't want to overcook it. So this only goes in for like maybe a second. So.we kind of let that drip. You don't want to make the bread soggy. The mega caramelized onions that we showed you guys before. we just spoon those all over the top. Oh, yeah! So much flavor in these onions. And they're cooked down so much, that I see no reason to not just pile them on completely. Then all they need from there is cheese. So Provolone cheese. You could have gone Swiss.

Nick: Yeah. Hank: Right? Nick: I.I'm actually a fan of Provolone over Swiss. Hank: You could have gone Swiss. Nick: I'm.I'm with you. Swiss tastes like plastic. So.I said it. Hank: Nick, you are so brave. Sean: I got no problems with Swiss. Hank: I don't have beef with Swiss. I just like Provolone. a little, tiny bit more. Nick: No, you have beef with Provolone. Sean: Beef with Provolone. Hank: Oh! Nick: In the oven we go. Nick: Boom! Hank: This is a convection oven. We do like 24 sandwiches at a time in here, cranking out constantly. Sandwiches are now coming out.

The cheese you can see makes a little blanket. It protects all the other ingredients from falling out. These just go right on the cutting board. Nick: Look at the cheese! Hank: Yeah. I mean, it's still nice and cheesy, obviously. That's that Provolone. We cut it in half. Get a nice cross-section. That's kind of a money shot. Look at that! Just a big, beefy sandwich.really is what it is. Nick: Let's show this guy, too!

I mean, look at the cheese on that thing! Hank: Plate like this. Usually we kind of like spread the fries around. Nick: Those aren't even really fries. That's like potato sticks. Hank: We cut them real thin. They're like potato sticks. Uh.people comment on that, but I'm sticking with it. I love these. They stay crunchy forever. They're delicious. They're nice and seasoned. Nick: Oh, my gosh! Hank: Right? They're incredible. Nick: Listen to the sound!

Hank: It's a real crunch. Last step. We fill this cup up with "au jus". Nick: And you keep the "au jus" in this giant hot tea container. Hank: Yeah, it's an iced tea.like cooler, but it's perfect for "au jus". It keeps it hot all day. Nick: Sean.I thought we'd share. Sean: Lucky me! I have to say: it smells so amazing. Nick: Yeah. Sean: It looks so good. We both played a hand in making these things.

Nick: We did. Sean: I've been dying for this moment. Nick: Oh, you're.going backwards. Hank: What? Sean: I'm going backwards. Hank: This man's crazy. Nick: Here it is. I'll follow you right behind. I'm gonna dip backwards as well. Sean: It's so good, it's so rich. and it just makes me want to take a nap. Like it makes me want to fall asleep, when I eat this. There's so much love in each step of this. Nick: For me, it's a bite that makes me want to close my eyes, and just sort of think about it.

and just take it all in.without focusing on anything else happening around me. Sean: Yeah. Just.stop talking! Nick: Me? Sean: 'Cause I'm trying to do the same thing. Alright? Nick: Okay. Sean: I'm trying to bask in this over here. Nick, just. You're on the search for the best sandwich? Nick: Yeah. Sean: This is up there. This is one of the best sandwiches I've ever had in my life. I knew it would bang.and it bangs. I know we agreed on sharing, but if you don't mind.

I'm just gonna finish this myself. Nick: Next up, we've got a fried chicken sandwich from the #1 ranked fried chicken restaurant in all of North America. And I've brought along my good friend, Uncle Roger. Uncle Roger: We're gonna see how they make that chicken sandwich here, before we eat. Nick: This here is their dredging station. They're making so much fried chicken here, that they're dredging it in basically a giant flour bathtub. And they're able to keep it so incredibly clean, because they have an automatic flour sifter that keeps that flour nice and smooth and perfect all day long.

The way they dredge their chicken here is in a dry dredge, then a wet dredge, then back into a dry dredge, before they fry. Notice how he's actually pressing the flour into the chicken here! That's a really good way to make sure everything sticks, and that you don't lose that dredge, when you go to cook. Uncle Roger: Is there anything "Top Secret" you can't show us? Howlin' Ray's Worker: Oh, there's.every single step, there's something "Top Secret" that I'm not gonna show you guys.

Uncle Roger: Uncle Roger looking for it. Howlin' Ray's Worker: You can look for it all you want. Uncle Roger: Now we deep fry chicken. Fuiyoh! This is the best part. You can smell it. Nick: It's like a big hot chicken bubble bath. And they have 6 of them in here. Uncle Roger: Mhm. This is vegetarian people worst nightmare. Uncle Roger usually eat like Japanese style Chicken Katsu. Howlin' Ray's Worker: Okay. Uncle Roger: So Uncle Roger excited to try how it's different.

How do you know when it's done? Howlin' Ray's Worker: We have a timer for it. In addition to that, we'll also temp every single piece too. just to make sure. Uncle Roger: You can tell this guy the head chef, because he got the most tattoo.that the dress code here. Uncle Roger: Mhm. Nick: Wow! Howlin' Ray's Worker: So we get the finished product out of the fryer. We dip it in our oil blend. After that, we put our dry seasoning on it, and then it's ready to go.

This is gonna be the "Medium Spice Level". This is gonna be the most popular. Nick: Which "Spice Level" are you gonna go for? Uncle Roger: Course the spiciest one. Don't be scared, Nephew Nick! We do hot ones together, remember? Nick: That is true. We did do hot ones together, and I believe I might have won. Howlin' Ray's Worker: So for the spices.we are gonna need a waiver for you. We do have Habanero Ghost Pepper, Carolina Reaper and Scorpion Trinidad.

Uncle Roger: Oh, no! Howlin' Ray's Worker: We turned that all into a paste for you. Once you get to that Scoville Level of above 2 million, you can start to hallucinate a little bit. which is the fun part. Uncle Roger: They're trying to kill me. The chicken, some coleslaw and pickles. Nick: And wrap it up nice and tight. Nick: And here we go. Uncle Roger: Fuiyoh! Nick: Ready? Uncle Roger: Cheers! Nick: Cheers! Mm. Waiver. Uncle Roger: What? Howlin' Ray's Worker: (Distorted:) For the spices.we are gonna need a waiver for you.

Uncle Roger: (Distorted:) Uncle Roger not gonna sue you. I don't need waiver. Ah, yeah. "I agree that I am eating the "Howlin' Plus Heat Level" at my own risk." (Very fast:) ".and certified that Howlin' Ray's hot chicken will not be held responsible for any injury, damage, or loss of earnings caused during or after eating the "Howlin' Plus Heat Level"." Fuiyoh! Food is here. Howlin' Ray's Worker: We did the medium sandwich here, and then I've got the "Howlin' Plus". Nick: That's black. That's not even a golden brown fried chicken sandwich anymore.

Uncle Roger: It looks so.evil. Nick: Visually, right away I have to say: this is a beautiful fried chicken sandwich. Uncle Roger: Uncle Roger excited to try this. Oh! The Secret Spice Blend really good. Nick: It is packed with flavor. Nick: If you dip it in the Ranch too. Uncle Roger: Mhm. Nick: Wow! Uncle Roger: The meat is. Whew! Nick: Is it bad? Uncle Roger: Uncle Roger feel like I can breathe fire right now. Editor, put some VFX on that!

Whew! I have to drink the Ranch to quench. The chicken cooked perfect. Nick: Yeah. Uncle Roger: Juicy, tender. Nick: If Uncle Roger had to give this a rating, what would he give it? Uncle Roger: 9/10. Nick: You're going 9/10. Uncle Roger's a strict critic, too. I know better than anybody out there, how harsh of a critic Uncle Roger could be. You've critiqued my fried rice, my Vietnamese Pho, my Thai green curry. You've critiqued pretty much everything you possibly can about me. So when you give a place like this a 9/10, how do you think that makes me feel?

Nick: Mm. Uncle Roger: The only point missing.Uncle Roger wish it a little bit crispier. Nick: They rub so much sauce on the outside of the fried chicken itself, that by the time you sit to eat it, I do wish it was a tiny bit crispier. but it holds a lot more crisp than I would have thought it would hold. It's fatty, it's flavorful, it's crispy. It's so well seasoned, that I almost feel like. it's pushing the line of almost having too much seasoning. Uncle Roger: What? There's no such thing, Nephew Nick. Did I say you have too much money? Go get your next sandwich! Nick: It's time for a panini at Italy's most famous sandwich shop. And I'm sure most of you guys know who Airrack is.

Airrack: Hey, guys! Nick: Everything here starts with the bread. Have you ever seen bread being made? Airrack: Never in my life. Nick: This is called "proofed bread". Nick: Check this out! Airrack: Proof? Nick: Look at that! Airrack: Oh, my God, bro! Nick: It's full of air. Airrack: Bro, it's moving. Nick: So we're gonna flour it up here. Airrack: Alright. Nick: Watch this part! This is the best part. Bloop!

Airrack: Whoa! You go through a lot of these every day, or.? Got it. So he looks like he's stretching this bad boy out right now. Nick: Exactly. We do want to get a little bit of the air bubbles out, so it's not too tall. You're ultimately looking to land a beautiful rectangular focaccia, just like these ones on this rack here. Airrack: This is.uh.how many sandwiches do you think this is? It feels like maybe.him and I didn't get off on the right foot.

Nick: So the next step for him: once he's pressed it all out, is to cut it into these perfect 6 rectangles, which he's then gonna move over to this tray here, and he's gonna stretch more. People don't realize sometimes that something as simple as a sandwich takes this much time and effort. And this is just the bread. Airrack: The only sandwiches I've ever had are made from Subway, so this is really a treat for me. We got some.uh.sprinkling of salt. Better hope that's Osmo, am I right? He's like sculpting the bread right now. Nick: You can see he's even trimming off the sides to give those nice sharp edges.

Airrack: As a finishing touch, he's putting some olive oil on there. Nick: And then if you move on over here, they're all gonna go straight into this giant oven. And just for your reference, Airrack. this oven probably costs more than your car. Airrack: What? Okay, so he just slides them in like pizza. Nick: Yeah. It's basically like throwing a pizza into an oven. Airrack: In the time it would take me to make one "peanut butter and jelly", he's making like 50 sandwiches. Nick: After all the baking, these should be beautifully golden brown, bubbly, perfect focaccia rectangles.

There's a reason we just spent so much time watching the bread making at this Sandwich Shop. Look at how perfect this is! Look at the fluffiness and the airiness on the inside of this focaccia! Airrack: That's good stuff. Nick: Now with our bread finished, we can go to make some sandwiches. Airrack: Hi there! Woman: Hello! Nick: People are very upset outside, that they can't eat sandwiches. Airrack: Oh, my gosh, bro! There are people at the door. They're mad.

Nick: They look like very upset Italians, actually. Airrack: Yeah, they do. Wait! She's gonna get shot from this. Nick: Let's make a bunch of sandwiches! Woman: Let's do it! Fresh bread in the oven. Airrack: Alright. We got the bread. Woman: 3 minutes. It's gonna be nice and steamy. Yeah. Nick: When you say "steamy", you mean "really steamy"? Woman: Really steamy. Airrack: What do you mean by "really steamy"?

Woman: We put a decent amount of olive oil on it, so it's nice and shiny. And.are you ready for the steam? Nick: Here we go. Airrack: Oh! Woman: (Speaks Italian) Airrack: Dude! I'm so hungry right now. Nick: Yeah. Airrack: This looks amazing. Nick: Look at this! Woman: A lit-- a little facial. Nick: As you can see, there are all different kinds of ingredients here. There's no single sandwich here that they get those 2 and 3 hour lines for.

People love everything. So let's just make a bunch! Nick: Yeah? Airrack: Yeah. Airrack: I'm down. Nick: So look at this, Airrack! They measure out all the meat that they put on their sandwiches down to the gram, to make sure that every sandwich is exactly the same. It's sliced so incredibly thin to like this perfect amount, that you can bite through it in a sandwich easily. Airrack: So good. Woman: We put Stracchino cheese first. Nick: Okay. Woman: Stecchino is a mild cow milk cheese. Truffle. Then we put the Capocollo on it.

Airrack: Capocollo! Woman: A little freshness with the arugula. and a good amount of Italian olive oil. Nick: More olive oil?! Airrack: Oh! Nick: That's the third olive oil spray. Airrack: That's crazy. Nick: Look at that! Airrack: Dude, that's beautiful. Nick: Yeah. Airrack: It's actually beautiful. Woman: The most popular sandwich that we have is "La Paradiso", which starts with Mortadella. Airrack: Mortadella! Woman: Amazing. Nick: Nope. Woman: Cut it nice and thin.

Nick: I can almost see the camera through this. Airrack: It's translucent, bro. It's so thinly sliced. Nick: That's the pistachio cream right there. Airrack: Whoa! Nick: That is my favorite ingredient in this entire place. It's like peanut butter, but with pistachios. Airrack: Dude, look what she's doing! I never thought about making sandwiches as an art form.until today. The attention to detail is crazy. Nick: This hits on all 5 tastes. So you've got salty with the bread and the meat, you've got bitter with the arugula, you've got umami with the truffle,

and then that cheese has a nice mix of sweet and sour. This is the perfect, well-rounded sandwich. Could this inspire you to go home and make something other than a peanut butter and jelly sandwich? Airrack: No. Nick & Airrack: Cheers! Airrack: Mm. Nick: Mm. Oh, my gosh! Airrack: I wasn't prepared for that. You wanna switch? Nick: Yeah. You want a bite? Airrack: Yeah. Bro! Nick: Yeah. Airrack: Slightly better than Subway. 100% verified the best sandwich I've ever had.

Nick: Let's go to our next sandwich place! It's time for a barbecue brisket sandwich at one of the most famous barbecue joints in all of Texas. I've also brought along my friend, Q, because.Q - BBQ [barbecue]. Nick: You get it? The first thing I see is lots of giant crates of wood. Is that where the barbecue brisket sandwich basically starts? BBQ Worker: Yeah. Post oak definitely gives the color and the flavor.

QCP: What kind of flavor does the brisket get from this wood? BBQ Worker: Something like cinnamon. Like you can smell it. And actually, the meat will absorb it. But you don't want to overdo it. You want to be able to taste the meat. But this type of wood is perfect for it. Nick: All of this wood that we're seeing right here is for just 1 week. BBQ Worker: 1 week. Nick: We got our wood. Now what? BBQ Worker: This is the pit house. We got 3 here. There's 2 in the back. Nick: It's hot.

QCP: It's getting hot. BBQ Worker: So now I'm gonna set up the fire. Nick: Wow! BBQ Worker:.make a nice little bed. Set 2 longways and 2 across. I always like to cook with the bark facing up. That cooks a whole entire pit. Each of these used to be 1000 gallon propane tanks. They converted them into smokers. Nick & QCP: Ooh! Nick: Brisket on brisket. No way there's more! BBQ Worker: We also got some Beef Ribs here.

Nick: That is. QCP: Oh, man! Those Beef Ribs. Nick: I have never seen this much brisket in my life. Let's close them down! Oh, it's heard. BBQ Worker: Heavy. Nick: Wow! BBQ Worker: I have built that muscle. QCP: Oh, yeah! Nick: Look at this! He's working out all day long. BBQ Worker: Every day, man. QCP: Yeah. Nick: Bulletproof. The biggest thing that I notice here is that underneath the brisket, there's no fire. QCP: It's crazy. The fire's all the way over there. It's pushing smoke all the way through.

Just airflow.cooking these briskets. BBQ Worker: Right now I'm gonna wrap this brisket, and show you how we do it. Nick: That's a finished brisket. BBQ Worker: That's a finished brisket. Look at that jiggle! Nick: Ooh! BBQ Worker: Look at that! It is time to wrap. You spread them pretty good. We have some tallow to make sure the bark is still kind of juicy too. BBQ Worker: Look at that! Nick: That's nuts. BBQ Worker: Now we wrap this really good, nice and tight, as you can see. Nick: Like a baby.

BBQ Worker: My "Brisket Baby". Gotta be gentle with it. So once we wrap them, we put them back. Nick: Okay. BBQ Worker:.and we'll let it finish off. It takes another.maybe 2 hours, depending on the sizes. QCP: So it's gonna get even more juicy, more jiggly. BBQ Worker: Yeah, it's gonna get juicy. QCP: Woo! BBQ Worker: It's all gonna be tender. BBQ Worker: Yeah. Nick: The smell is just. QCP: Can't forget it. Nick: I can't get over the smell. Now we're going into the restaurant. The doors just

opened up. There was already a line out there this morning, and it's only 10:18 a.m. You've seen lines that take a whole day. BBQ Worker: Almost a whole day. Yes. QCP: Wow! Nick: (Whispers:) That's crazy! BBQ Worker: Yeah. Nick: So this is the moment of truth right here. This is a finished brisket, and he's gonna cut into it. BBQ Worker: So this is the perfect brisket. The layers of fat on the brisket on the deckle. You can actually see them. They're there.

QCP: He's gonna cut up the lean part of the brisket, because the other side of it is just full of juice. It would soak the whole sandwich. Nick: I like that the bun is a potato bun. That's my favorite kind of bun for a burger or any kind of sandwich. First layer: sweet and tangy Barbecue sauce. BBQ Worker: Pickles.and then some sliced onions there. QCP: Brisket smacked on top. Nick, are we sharing this? Nick: No. We'll get our own.

It's time to have what many call "The best barbecue brisket sandwich in the world". QCP: It looks like it. Nick: The craziest part is: not only did they give us our barbecue brisket sandwich, but they also said we couldn't come to Texas without having a giant meat platter with sides. QCP: It's insane. Nick: I'm gonna cover mine with some homemade Barbecue sauce. Nick: I'm feeling like a real Texan right now, Q. I'll be honest. Bang! QCP: Cheers. Oh, my gosh! Nick: We don't even have to say anything. I know. I mean.

Hit me over the head with this giant beef rib, and wake me up! This is just not real. This is not real. If I was really going crazy. I'd open up my sandwich and add a little mac and cheese, creamed corn, a little more sauce, and maybe even some potato salad. And then I would have something even more supreme. QCP: What do you call this? Nick: I don't even know. If cooked right, brisket should almost work like an accordion. So when I can pull this brisket apart, just like this. QCP: Wow! Nick: That's when you know you're dealing with the world's best brisket.

Nick: Look at that! QCP: Oh, my gosh! Nick: It falls apart like butter. This is a 10/10 sandwich. QCP: 100%. Nick: I might call you "BBQ" [Barbecue] from now on. QCP: Call me "Barbie-Q"! Nick: Let's move on for some "Banh Mi", the most famous sandwich in all of Vietnam. And I've also brought along my friend, Max, because he loves Banh Mi. Max: And I am starving. Banh Mi Maker: So this is stewed pork belly. It's like a traditional dish in Vietnam. This is my mom's recipe.

We make it with fish sauce and coconut water, and then we cook overnight. Nick: So most people are eating this kind of pork with rice. Banh Mi Maker: Yes. Nick:.in Vietnamese culture? Banh Mi Maker: Yes. Nick: But you found out that it tastes even better on a Banh Mi sandwich. Max: It looks so tender. Just going in with chopsticks here. Just look at that pork belly! Just the perfect proportion of fat to meet with the skin over the top. Wow! Mm. Impossibly tender. So much flavor to it.

Nick: Smells amazing. I'm just gonna wait, until I get the sandwich to try it first. Max: Nick. I don't know if you should wait. Nick: I have patience, Max. Max: That makes one of us. Nick: The cool thing they do here is: they don't serve the pork in the big pieces, like Max just ate. Because it's so incredibly fall apart tender, they're mashing it up to break it up into those nice, smaller, bite-sized pieces, and make it really, really soft, when you eat the sandwich. Max: It's not just the meat. They're incorporating all those flavorful braising liquids as well.

Nick: It's got your approval, Max? Max: I could eat this by the spoonful. You gotta tell us about that bread. It looks so good. Banh Mi Maker: This is like a homemade bread. Banh Mi Maker: In Vietnamese we call "Banh Mi". Max: That texture. Nick: The first thing I notice here is that it's extremely light. and I feel like you're gonna get that crispy outside, and then that soft, fluffy inside. Just look how delicate it is! Banh Mi Maker: In Vietnam, people used to eat this Banh Mi, because it's very light.light. And also.you can put a lot of meat inside when you eat it.

It doesn't feel like it's heavy. I think the main key is liver paté. We make it with the pork fat, pork liver and chicken liver. Nick: So basically.this paté is part of the sauce for the sandwich. Is that right? Banh Mi Maker: Exactly. Nick: What else goes into it? Banh Mi Maker: We put this homemade mayo. Max: Look at the color! It's so vibrant. That does not look like store bought mayo. I would eat a spoonful of that right now. And look at all those fresh toppings!

I mean.the chives, hand sliced cucumbers. Check out the pickled radishes! Those look so good. Nick: That is also some of the freshest looking cilantro, which also happens to be one of my favorite things of all time. This is juicy Vietnamese minced pork. You go one side, I'll go the other. Max: Wow! It's a little sweet. It almost has like a tacky exterior. Nick: I told myself I wasn't gonna eat anything and wait for the sandwich.but that is. Max: What's happening over here? Banh Mi Maker: This is the grilled chicken. This is for the. another sandwich.

Nick: Ah, it's for a different sandwich. So. Max, we don't get to eat this one. The best part, besides eating it is building the sandwich. Banh Mi Maker: So we cut the bread first. Max: Using scissors? Never seen that before. Nick: And then the next step is: we're going in with that paté that we saw earlier. Max: And now going in with the homemade mayo. Still can't get over that color. Nick: I already love the fact that there are sauces on either side of the sandwich. That's very, very important in a sandwich.

I think what I love most is that they mixed up all that pork earlier to mix the juice and the meat together.because normally, you actually lose so much juice off of that meat. If we remember that big piece that you held up. all that juice kind of falls off. When you mix it into the meat, suddenly you've got this really juicy bite. Max: My mouth is watering. This is the most excited I've been for a sandwich, I think, in my entire life. Banh Mi Maker: So afterwards we put some fried shallot. Nick: Fried shallots. Banh Mi Maker: And then "chicken floss". Nick: "Chicken floss"? The best way I could describe "chicken floss" to all of you watching is: chicken in cotton candy form.

Max: Crazy texture. Banh Mi Maker: This is a Vietnamese herb. It's called Lassa. Max: And now we're adding the stewed pork belly. Ooh! Nick: The main event. Max: Looks so juicy. Nick: I think this is gonna change the way I think about a Banh Mi. Max: Yep. Nick: And as if you thought there couldn't be more flavor. Now we're putting on some spring onion oil. Banh Mi Maker: This is the crispy pork skin. Nick: Crispy pork on top for texture.

Try how crunchy it is! Banh Mi Maker: After the Banh Mi bake, we will put some veggies. Nick: 14 or 15 things go into the one sandwich. Max: That's mind blowing. Banh Mi Maker: So after we toast it, we put some chili. Nick: Are those chili spicy? Banh Mi Maker: For you it's spicy, but for me it's nothing. Now cucumber, spring onion. Nick: Pickled radishes. And last but not least: a ton of cilantro. I hope not too many of you watching this video taste soap when you taste cilantro.

or you're gonna be very upset by what just happened there. I'm very curious to see what the cross-section of this thing looks like. Wow! Look at all the layers! This is one of the most colorful, beautiful sandwiches I've seen in a long time. Max: It looks like a masterpiece. Nick: The texture when you crunch it. Did you hear that? Max: Yes. It's time for a bite. This is crazy. There is so much variety.

Nick: This is my first bite of what I feel like is a true masterpiece of a Banh Mi. Max: It's just a different level. I usually don't love patés, like livers or anything like that. but it really adds this creaminess and this depth of flavor that. combined with everything else, just takes it over the top. It is a little messy. I hate using the word "best", because I use it a lot around you. I'm like: "That's the best barbecue I've had". "That's the best this". Nick: It's because I always bring you to all the good places.

Max: Right now, in this moment. this is the best sandwich I've ever had. Nick: Next up is a shaved cheese sandwich, which are very popular in Paris. And this is my friend, Charles, who says: this is the best sandwich in all of France. Charles: I'm sure you're gonna love it. French Man: (Speaks French:) "Looks alright? Not too covered? My belly shows less this way." Charles: You will see, it's very typical. You can pick different kind of cheese. You can try the cheese before. It's very special, because they toast the sandwich. So I hope it's gonna be the best.

French Man: Go! Let's go, Boogers! Nick: The first thing that happens when you walk in here is: they have 2 different cheeses sitting out, and they're gonna let us taste both cheeses. Charles: Yes. Nick: And then you pick which one you want on your sandwich. I'm gonna ask him if I can mix the cheese, because that really upsets French people. They don't like that. Can I. uh.maybe I'll mix the cheese. Yeah? French Man: No. Nick: Okay, so this is the first cheese.

Charles: I think you tried the Comté first. Nick: The Comté is a little bit like a Swiss. And then the other one. the second cheese is a little bit saltier, a little bit more flavor to me. I like the second cheese better. French Man: (Speaks French:) "Me!" Charles: So this is Comté. Nick: Oh, yeah. He's gotta get some too. French Man: Thanks! Nick: Even though he owns the place, he still needs to try and make sure he likes it. Which one do you like?

Charles: I think.because you choose this one, I choose the first one. Nick: The other one? Charles: Yeah. Nick: Okay, okay, okay. May I please do everything? And then the second cheese. And then I'll go for smoked Spanish beef for the meat. Charles: And for me.uh.I will have the ham. typical French.Comté cheese and salad, onion, tomato. Nick: Alright. Here's the best part right here. Oh! Look at that! That is insane to watch. So much cheese too. Half of the entire sandwich is filled with cheese.

Charles: A lot of meat, too. Nick: Lots of meat. Yeah, that looks great. Uh. how does that all fit between 2 slices of bread? I don't get it. Charles: It's so massive. I imagine the cheese melted, after it's toast. Nick: This is so much fun to watch. Charles: Ah! Nick: Alright. Oh! Super heavy. Charles: It's heavy. Nick: I'm going to give this one the award right now, before tasting.of "The Heaviest Sandwich of The Video". Charles: Oh! Nick: Just look at that!

Oh, my gosh! Charles: Look at the cheese! Nick: It's a mess.in the best way possible. Charles. Yeah. Nick: Whose do you think looks better? I have a hard time being able to tell, because I. I just don't know. Cheers! Nick: Mm. Charles: Mm. The bread is crispy but soft. Nick: Honestly, just by looking at this one bite that I'm about to have next, you can tell how much flavor is packed into this sandwich. Charles: I think this is the perfect bite. Ham, cheese, the bread. Nick: The best way to describe to you how much I like the sandwich here is maybe to put on some nice French music, and we'll just sit here.

Everybody loves the sandwiches, even the pigeons. Charles: Take care, because it's a little bit. Nick: Yeah. Charles:.juicy. Nick: Yours smells way different. Charles: Oh, no! Yeah. A lot of juice. Nick: Not on my new pants! I like yours better. a lot better. Charles: Ham and Comté. It's the best way for me as a French to do a sandwich. Nick: The caramelized onions, the ham, the cheese.

Why don't you finish the sandwiches? I've got another sandwich to go try. For our pastrami sandwich we're headed to Katz's Deli in New York City. And I brought my friend, Cug.because he's been here before, and he knows what he's doing. What makes this so special? Is it.? Cugine: 'Cause it's been here for a gazillion years. Nick: Got it. Nick: Okay. Cugine: And you walk in and you get a ticket. Nick: Okay. Cugine: Do not lose this ticket! Major problems if you lose it. Ticket Seller: $50 plus your meal. Nick: What happ-- Nick: $50 if you lose.? Ticket Seller: Plus your meal. Yes.

Cugine: Plus your meal. Salut! Cugine: Thank you! Nick: Put it right here. This place is so cool. Cugine: This place is so unique. You'll see every celebrity on the wall. And for a New York City establishment, this is like a huge piece of property. It's the most famous New York City restaurant in the world. Hey! How are you? Nick: We are here for the Pastrami Sandwich. Katz's Worker: That's why you're here for? Nick: That's it.

Cugine: Pastrami on rye. Nick: I've never seen anything like this in a restaurant. There's wood chips all over the floor, so that it soaks up all the grease and the fat, and you don't slip everywhere. Look at all the wood chips! Cugine: It's like a sandbox. Nick! Eat it! Nick: No, I'm not eating it. So how do we do the Pastrami Sandwich? Katz's Worker: First, we gotta go get the pastrami. Nick: Alright. We're gonna follow you. So it goes from cooking in there to this steamer right here. Katz's Worker:.to this streamer right here.

Nick: And then you bring it over to your station and cut it. That is unreal how juicy that thing looks. Look at it glistening! This is one thing people love about Katz's as well, is that.it's all hand-cut. Cugine: Oh, yeah. There's a little trick. You come here, you give them a tip in the jar. and then they give you a nice little slice of pastrami as you wait. The bigger the tip, the bigger the pastrami.

Nick: How big of a tip are you gonna give him, Cug? Cugine: $20. That's nice. No? You really are like a Picasso with the knife. Cugine: Like. Katz's Worker: Forget about it! I've been doing this for 21 years. Cugine: How many pounds of pastrami you think you cut up? Katz's Worker: Me by myself? I don't know. But we go through over anywhere from 40-45,000 a week. Cugine: 40-45,000 pounds of pastrami a week.

Katz's Worker: This is the best pastrami on the planet. Nick: Oh! Hold on a second! I feel like he's stealing my move here. Cugine: Katz's really invented the knife throw. Nick, just.you know. might have took it. Nick: He didn't do it with the knife, though. I do this every day. I don't. I don't miss. I don't even have to look at the board. See that? Katz's Worker: That's a rye bread. Nick: Maybe one of the most perfect slices of bread I've ever seen.

Katz's Worker: So you gotta use your hand as a measurement. That way you can cut the meat. It goes right there. We usually put some mustard on it. Nick: And there it is. That is the pastrami sandwich in all its glory. That's the classic one. Just mustard, pastrami and rye bread. That's it. I'm not going classic today though, because I want to try it covered in melted cheese. I don't know why people wouldn't want it with cheese. Nick: You guys are crazy for not wanting it with cheese. Cugine: No, no, no.

You gotta go traditional, because. Nick: That looks insane. Cugine: And what do we do? Swiss cheese, no? Katz's Worker: Swiss cheese. Cugine: He's cutting up some pickles. Katz's Worker: And you guys.all done. Are you ready to eat some pastrami today? Cugine: The best way to do this: sit in the corner, back turned to everybody. And you can just munge and nobody can look at you, and you could just devour. Nick: Where's the soda? Cugine: Soda? Soda is this counter. Nick: This is a giant wall of sodas here. He recommended we try one of the Dr. Brown's Black Cherry Soda. So I'm gonna get one for Cug as well.

Cugine: Alright. So basically. you gotta crack open the Dr. Brown. Nick: Ah! Cugine: That's just to prepare yourself. You look at the pickle. You're not gonna eat that yet. You want to attack the cheese? I'm gonna attack the OG. Nick: Look at that sandwich, and tell me why I wouldn't go for this one first! Cugine: Mm. Nick: You gotta be kidding me. Cugine: A little sip of Dr. Brown. Cugine: You're gonna need a doctor after this one. Nick: Mm. Cugine: Dr. Brown is truly the move here.

You never had a Dr. Brown soda? Looks like Nick's not coming up for air. so we're looking at a fantastic sandwich. He's having a moment right now. Nick: I'm having a life altering experience right now. Cugine: Since he's having that with the cheese, I'm gonna.I'm gonna try the cheese. Nick: Let's see if I can change your mind! Cugine: Look at the amount of bark on this one! Nick: The black char on the edge is called "bark" there. That's extra, extra flavor.

Cugine: The cheese does add an extra flavor to it. Nick: That is phenomenal. Nick: That is. Cugine: I couldn't bite it off. Nick: Great pickle. I get it. I understand what's going on here. I.I love it. It's very clear to me that you need cheese on the pastrami sandwich. Cugine: Cheese is good.but it just feels wrong. You know? Nick: It doesn't. Cugine: It's like a moral compass with me. Nick: I'll show you a slice of pastrami here, and how beautifully.it tears apart so easily.

I'm gonna be honest: I think I lost my ticket. Cugine: You got cash on you? I'm sure you could bribe the doorman. Nick: Next up is Vada Pav, India's deep fried spiced potato sandwich. And I've also brought along my friend, Vik from the Sidemen to help me eat. Vik: Let's go get it! Nick: Here we go. Oh, it's a "push". Vik: We both wore blue as well to match the hairnets. Nick: How do we look? Vik: Ready to cook. Nick: I should explain: this is a spiced potato fritter. So it's deep fried. And then it comes with all these different chutneys on it for. different pops of flavour.

What we're looking at here is a mix of potato, flour and water. It almost looks a little bit like pancake batter. Vik: So we've got some masala, we've got some chili powder. This is gonna give it that punch, when you taste it. Because the potato on its own. it's not enough flavour. Right? We need more. And if you're feeling really brave, you get involved in this "Spicy Mix". No-one knows what it is. They just know it's spicy. No "Spicy Mix" for Nick? Nick: Not for me. Why would you.? Vik: Wow! You can.you can smell.

Smell the spice! That is.uh. I see why that's not in the food. Nick: What are we doing here? Vik: They're just going in there. So that will make you cry. Nick: That steam right there is dangerous. This now is gonna go on the side of the sandwich. It's time to assemble. Vik: We start with the potato. Then we have potato batter, which gets fried in here. And those go in the buns with the chutney.easy. Nick: They use these nice, soft, pretty classic white bread buns for the sandwiches here. We're gonna cover the entire bun on every single side with butter.

Vik: This is gonna make the buns crispy on the inside for some extra crunch. Nick: And then down with that green chutney, and then the sweet chutney on top. Vik: The sweet chutney has dates, mango, sugar cane, cumin, a bit of chilli. all the good things. Vik: All the good stuff. Nick: All the good things. And the last thing he's sprinkling on there is a spiced coconut. And in goes the fritter. Vik: The buns are served with a fried chilli, which we may or may not eat. There it is. Nick: It looks amazing. Vik: Yes. It's warm, and it's also dense.

Like you can see this bun you're gonna be like: "This is gonna be light". No, this has got some weight to it. Cheers! Nick: Boom! Vik: Wow! Nick: Oh! Vik: That was seriously good. Nick: I'm a big fan of this. Vik: Mhm. Nick: Think of mashed potatoes with some really nice spice in there. And then it's crispy fried on the outside. And then you've got a hot, buttery bun with a few different sauces, that all balance each other out really, really well.

Vik: And sometimes fried food tastes really heavy, especially when it's fried twice. This is so light and like easy to bite through. I don't know how they've done that. I understand the hype. I.I do. I do get it now. Nick: I really wish we could try these, but we're having.I think we are having some camera problems. some technical difficulties. Vik: Yeah. Actually.have you seen the time? Nick: You have to go as well? Vik: I have to go. Nick: Okay. Nick: So.yeah. We'll just fix the camera, and go to our next. next sandwich place. Our next stop is for a burger that's been rated the #1 burger

in the entire world. And this is my friend, Patrick. He loves burgers. Patrick: No, I. Yeah, yeah. You're right. Sip & Guzzle Worker: So this is our homage to the classic Tavern Burger. But our version leans towards Japanese flavors. This burger specifically too. It's A5 Wagyu. It's not very traditional. Nick: How many burgers do you make a day? Sip & Guzzle Worker: 12 a day. Nick: That's it? Sip & Guzzle Worker: No more. It allows us to offer something unique, and then pivot to the rest of the menu. Patrick: They open at 4:00.and in 8 minutes, they've already sold out.

I've been told the record time is 1 minute. Sip & Guzzle Worker: This is some beef tallow. We want a really crusty "Maillard" on the outside to complement the soft interior. This is Échiré French butter. Nick: You're butter basting your burger patty. Sip & Guzzle Worker: Correct. Nick: Look at the butter on that thing! Sip & Guzzle Worker: These buns are baked fresh daily for us. The reason we steam it is just for a few seconds to reintroduce that squishy bun, warm feeling. Nick: Okay. Sip & Guzzle Worker: But then we clearly toast the outside,

so there's a layer of crunch, too. I told you: this is a Japanese influenced burger. Parmesan is not a Japanese ingredient.but what makes it Japanese is that it's inherently contains umami, because of the cheese's aging process. This goes in the steamer for one second. Keeps everything still crispy. All the texture is still there. This is Binchō-tan aioli that we make from smoking oil with Binchō-tan Japanese white oak. We infuse the aioli with that smoke, and then toss that with cured napa cabbage to give it kind of like a special sauce quality.

This is fermented Shishito pepper. We make kind of like a paste with it. And this kind of mimics like the raw onion quality that you would get in a burger. Sip & Guzzle Worker: We're just kind of brushing the bun with a little bit more of the rendered fat from the Wagyu. Nick: Okay. Sip & Guzzle Worker:.just to keep some shine mouthfeel. and just complement all the textures. Nick: And then on goes the patty with the cheese, of course. And there it is.

Sip & Guzzle Worker: 12 a day. There you have it. Sip & Guzzle Burger. Nick: It's a beautiful, beautiful looking burger. Sip & Guzzle Worker: Again, I think: paying respect to what a Tavern Burger is.was the.was the big responsibility. Patrick: Right. Sip & Guzzle Worker: So we wanted to stay true to what people enjoy about it. Just getting the ratios right. Nick: There is absolutely no question in my mind that this is the most perfect burger I've ever seen.

Patrick: Just look at it! It's shining beautifully. Nick: This is the first time I've ever stared down a burger.and felt bad.that I was about to bite into it. Patrick: I just want to frame this and put it on my wall. Patrick: Oh, my. Nick: Oh, yeah! Patrick: I can't say anything. It just melted in my mouth. Nick: The name "burger" isn't right for this. Patrick: It's not. Nick: It's not right. Patrick: It's not right.

Nick: Even the sesame seed detail on here. Patrick: I love it! Nick: They're perfectly all spaced out on the top bun, so you get an even amount of sesame seeds. Patrick: Everything is so well balanced. The cheese isn't too cheesy. The fermented Shishito peppers work so well with all the other ingredients. This is honestly amazing. Nick! I'm leaving. Nick: Let's go to our next spot! We'll move on to a Submarine Mandwich, more commonly known as an "Italian Sub".

Nick: And I've also brought along my friend, Marques to help me review the sandwich. Marques: I'm ready. Nick: They're famous for their homemade mozzarella. So they make all the mozzarella by hand in here. Have you ever seen homemade mozzarella? Marques: Never seen it. Fiore's Worker: Perfect timing.because I have to make a batch right now. So come this way! Alright? Nick: I've never been to a Sandwich Shop, where anybody makes their own mozzarella. Fiore's Worker: We're doing the right thing.

Nick: This is the cheese curd. Fiore's Worker: Correct. Nick: Alright, so you're pressing it to separate all the cheese curd into like thin layers first. This is probably not how you thought cheese was made, though. Marques: Honestly.I don't think I even had a preconceived notion. You could literally do anything with this.and I'd believe you. Fiore's Worker: Now we're gonna bring it together, so corral it. Fiore's Worker: Okay? Good job. Nick: Oh, you're up. Marques: All of it.

Fiore's Worker: She's naturally coming together. Nick: Yeah. Fiore's Worker: They want to blend together. Nick: Oh, look at that! Marques: Starting to look cheesy now. Fiore's Worker: I'm coming up with the stick. Right? Marques: Yeah. Fiore's Worker: And I'm stretching it a little bit with my hands. Marques: Okay. Fiore's Worker: Alright? So now we're gonna stretch it one final time. Marques: Sweet. Nick: That's awesome. Look at that thing! Not only do you just make mozzarella, but you're actually gonna braid the mozzarella.

Fiore's Worker: Correct. We always made braids. Why? I don't know. That was way before my time. Marques: It looks good. Nick: That's super cool. Fiore's Worker: You're talking going back to the 1930s. Nick: Wow! You're quick with it, huh? And right into the cold water, or what? Fiore's Worker: Cold water, yes. Because we want to stop the cooking. Nick: There it is: the finished mozzarella. Marques: Now this is the finished product that you would see in the window. You'd have it on the plate, you'd have it on the sandwich.

Nick: This is it. Marques: That's the freshest you could possibly imagine. Fiore's Worker: Oh, yeah. Marques: It doesn't get fresher than that. Nick: It's salty on the outside, milky, soft, chewy on the inside. It's delicious. Marques: This is gonna ruin all future sandwiches for me. Marques: Where does this go now? Nick: To make the sandwich with this. Marques: To make a sandwich with this. Nick: Let's go make a sandwich!

Fiore's Worker: Alright. The "Italian Combo" is. uh.2 meats: Prosciuttini, Soppressata. They both go very well together. Marques: Was the other one Soppressata? Fiore's Worker: Soppressata. Marques: Soppressata. Fiore's Worker: Like "Superman", but "Soppressata". Nick: So it looks like you slice all the meat here to order.every time you make a sandwich. Fiore's Worker: Sure. Yes. Nick: And this is the mozzarella we just made.

Fiore's Worker: Yes. Fresh from Marques' and Nick's hands. Nick: And you put mozzarella on every single sandwich that you make here. Correct? Fiore's Worker: Pretty much so. But if you don't like mozzarella, we have other cheeses. Nick: Yeah, it makes sense. Fiore's Worker: But this is almost a given. So on this one we'll do the roasted peppers here. Nick: Cool. Fiore's Worker: Hot peppers. Nick: Hot peppers on the other side. to mix it up. Fiore's Worker: A little oil and vinegar.

Nick: Oh, that looks so good. Fiore's Worker: Gentlemen, cut it in half.this way can you guys share. Nick: Ready? Marques: Mm-hm. Nick: Diving in. Usually, when the food's really good, I find that most people are pretty quiet. I just feel like already from the very beginning, when I saw them making the fresh mozzarella, I knew that the sandwich would be really good, because of that. Marques: When you make the cheese, the floor is really high. Nick: Mhm. Marques:.and this is really good. Nick: If you told me that this should be my lunch every day for the next year, I wouldn't be upset.

Marques: No notes. Nick: Our next sandwich is Gordon Ramsay's "Idiot Sandwich", named after the viral meme that I'm sure you've probably seen. So I'm here in London with my friend, AJ to try it out. AJ: Hopefully Gordon's here. English Chef: We start by taking a nice sesame bun, slice the bun in half. AJ: How did you pick me for Idiot Sandwich? I got. You could have picked anyone. You know? So we're tossing the buns in our wood oven, just to get that nice caramelization on it. AJ: Yeah, yeah. Nick: Is it hot?

AJ: Bro.look at my eyes! You want to see us stand there instead? Nick: He's toasting the buns, so that they can hold up, when you put all the juicy meat on there. and it doesn't fall apart. English Chef: This is science. Nick: It's nice and toasted and golden brown. English Chef: So next we're gonna take our beautiful braised brisket. Ooh! We're just gonna cut a few slices to go inside our sandwich. Nick: Chef, do you mind if we let AJ maybe take one slice to test his knife skills?

AJ: Do you want me to do it how I do at home? 'Cause I think people are gonna hate me. Nick: Absolutely. English Chef: Nicely. AJ: I'll do it like this. English Chef: Exactly. AJ: Okay. That's not working. Yep. You know what? English Chef: Yeah? AJ: Oh! There you go. It's basically the same, right? Nick: And suddenly we need a new brisket. English Chef: Next, we'll position our brisket on a tray. Some of the braising liquid of the brisket.

Nick & AJ: Oh! English Chef: Yeah. AJ: Look at that! Nick: So the brisket is gonna soak back up all that juice, all that flavor, when it goes into the oven now. AJ: My mind has been blown. English Chef: We're putting our brisket inside the Josper to reheat it, so it gets all the smoke from the nice charcoal. AJ: Yeah, chef. Yeah. Closing your mouth. AJ: Yeah. English Chef: This Jasper can get up to 500 degrees. To master this grill. you know.it takes quite a few years.

Nick: This is so hot, AJ. You can see all the smoke coming through the top. AJ: Yeah, yeah. English Chef: Putting this down. AJ: Okay. How are we doing? Oh! English Chef: Nice and bubbly. AJ: Oh! Chef, what have you done there. it's absolutely incredible. English Chef: So we start with our base. We go with our barbecue sauce on the bottom, some of our homemade pickles. We take our meat right in the center. Nick: Wow! English Chef:.then we spoon some of those nice juices.

AJ: Oh, Chef! Don't do it to them! English Chef: Never go wrong with extra juiciness. AJ: Love that. English Chef: Couple more pickles on top. AJ: Oh! English Chef: Our homemade crispy shallots with more Barbecue on top. AJ: Okay. You can't forget that. Nick: Come on! English Chef: And then all we gotta do is: plate it and eat it. AJ: Let's go! Nick: Oh! That's a beautiful thing right there, Chef.

Nick: You ready to eat? AJ: I am ready. If I've ever seen a sandwich that looks like an "idiot", it's this one right here. Nick: I like that they use a wood fired pizza oven. There's flavor from that. And then they have this amazing charcoal grill, so there's more flavor there. And that's on top of all the other ingredients in this sandwich right here. AJ: How do we even.attack this? Nick: We need these for sure. AJ: We definitely need that. You're right. A lot softer than I thought it would be.

Wow! That's.that's.that's really good. Nick: Mix it in with a little fries? AJ: Ah! AJ: Oh! Nick: Oh! What happened? AJ: Wow! Nick: Oh! AJ: It just hit me. When I say something nice. it takes me away. Nick: Okay, okay. AJ: Yeah. Nick: It took you right off the chair. AJ: I was about to run to the chef right now. Nick: Oh, really? AJ: Yeah. Nick: Oh, go for it! AJ: Chef! Come closer! That was an excellent sandwich. AJ: Thank you so much! English Chef: Glad you enjoyed, man. Glad you enjoyed. AJ: Bro! That is.

Nick: I also like the attention to detail. I like that they have a sheet of paper that says "Idiot" all over it. You know? AJ: Yeah. Are we ever gonna discuss the reason why.you chose me? AJ: 'Cause. Nick: Why I brought you for this one? AJ: Yeah, yeah, yeah. Nick: I think it was pure chance. You live in the UK. AJ: Yeah. Nick: You're a cool guy. AJ: Yeah. Nick: You like food. AJ: Aha! Nick: You're an idiot.

AJ: This is a great sandwich. And if anyone watching, I'm not an idiot. I'm just. It was coincidence. Nick: For our bagel sandwich we're going somewhere special that actually makes their bagels homemade. And I brought my good buddy, Doctor Mike. Doctor Mike: Who's ready to eat some bagels? I've never seen an oven this size. first of all. Bagel Maker: We use so many seeds for our bagels. Bagel Maker: We have our own. Nick: What? Bagel Maker:.seed silos. Doctor Mike: Oh, my God! God forbid a bird gets in here!

Nick: Look at these mixers! Bagel Maker: On any given day, Russ & Daughters were making around 5000 bagels. And we do everything the traditional old school way. We start with really good quality flour. Nick: Then you go in with the malt syrup, lots and lots of sugar.and then the yeast, which remember: is alive. and then tons of salt. Bagel Maker: The water gets weighed. And temperature control. These bagels were made yesterday. But they're gonna go into today's batch, because the activity in this yeast is gonna bring out the flavor, the texture, the aroma.

Nick: It just looks so weird. Bagel Maker: It does look weird. Nick: It looks like this is not what you would do. Bagel Maker: It.it. You're right. And it doesn't look like it's all gonna come together. But trust me, it does. And now water.and the perfect pH. Bagel Maker: Because it's "New York water". Nick: Ah! So that bagel dough gets shaped into these long, even logs. That log now gets fed into this top section right here. This is basically a Bagel Shaper Machine. Correct? Bagel Maker: Exactly. Doctor Mike: Oh, what bagel shape? Bagel Maker: It's almost like a pasta extruder, but for bagels.

Nick: It's turning the big log into tinier little logs. Doctor Mike: Whoa! Nick: And then they spin around this tube here, basically. And they come through the tube into here, and they're in the shape of bagels. Doctor Mike: Bagel skill at the Top Tier Level. Nick: All those bagels, once they come out, are gonna go onto this rack right here. This now goes in to what's called the "Proofing Room". Bagel Maker: Like the "Sauna for Bagels". Nick: It's very hot and like wet in here.

Doctor Mike: It's moist. Nick: Yeah. Doctor Mike: I feel the moisture. I feel the bagels, enjoying. Bagel Maker: While the bagels are in here, the heat is gonna activate the yeast, and cause the bagel dough to rise. Nick: Look at all the racks of bagels, though! I.I.I haven't seen this many bagels before. If you look up close to the bagels now, they've formed their first layer of outer skin, which is what eventually gives us a nice crust. Now we're finally going to the hot tub. Doctor Mike: It's like a "Bagel Spa". Bagel Maker: The bagels are boiling. And notice that the water is dark?

Nick: Yeah. Bagel Maker: That's because there's malt in the water as well. The malt here is gonna give the bagel that nice caramel color. Nick: Once they've been boiled, they're going to go quickly into this giant oven, that we saw earlier. And 15 minutes later.they're done. Look at those! Doctor Mike: Look at that consistency! Nick: They're beautiful. Now for the best part: choosing which flavor bagel we should use for our sandwich. I'm gonna go with sesame, because I love sesame.

This is the most exciting part. You gotta choose what goes inside your bagel. You got a lot of cream cheese choices here. Bagel Maker: Yes. Everything has to be the right proportions. Nick: Yeah. Bagel Maker:.because all the flavors have to come together. Nick: If you've ever had salmon on your bagel, which I love, it's already pre-cut. But here.they cut it fresh. Bagel Maker: We slice everything by hand.

It's a craft. It looks easy, but it's not. Nick: No. Bagel Maker: Takes months to learn how to do this. Nick: You can see on here, if you look at the right angle, every little individual knife cut that you've made. Bagel Maker: We like to say that a perfect slice is one, where you can read the newspaper through it. Nick: This is the icing on the cake here. Look at how beautiful and silky smooth that salmon looks! You just know it's gonna be a good bite. If I'm trying to be a little bit fancy.

I like to put a few salmon eggs on mine. Do you mind if I do capers as well? Bagel Maker: Yeah. Doctor Mike: Look at that! Nick: Wow! I don't think I've been this hungry in a long, long time. Here we go. Doctor Mike: Oh! Nick: Oh, yeah! Easily freshest bagel I've ever had. Doctor Mike: Wow! That's fresh. Bagel Maker: I mean, this is a real taste of New York. Nick: This is incredible. Let's go try our next sandwich! For our final sandwich, I'm here in Paris, France, at Le Petit Vendôme to try the #1 rated sandwich in the entire world. And I've got my old camera guy, Manny to eat with me.

Manny: What's up, guys? Manager: Just waiting for the bread. It will arrive about 5 minutes. Nick: This feels like very classic France. The manager is calling the bakery, because he doesn't have his baguettes yet, so he can't make any sandwiches without bread. Manager: The bread is coming, guys. Nick: It's fresh? Manager: It's fresh. Yeah. It really. Nick: I mean, look how much bread there is too! He's got bread in the front of the car. Manny: That is a lot of bread.

Nick: The whole passenger seat is bread. Manny: Oh, my gosh! It's overflowing with bread. Oh, my God! Nick: Whoa! Nick: That is so much bread. Manny: (Speaks French:) Oh lá! Nick: This is the bread in a.in a rental van. We're just dragging it along the sidewalk? Okay. Nick: Thank you! Let's go! Manny: We got a lot of bread. Nick: That was the most exciting delivery of anything I've ever seen. The most amazing thing about this sandwich is: it's the simplest sandwich in this entire video.

You literally just have baguette, butter and ham. That's it. Listen! Manager: Yeah. Crispy. To make a "jambon-beurre", you need good bread, good butter and good ham. Very easy. Bread.butter. Generous. From the top in every part. Slices. Okay. After you can add pickles, cheese. But I prefer like this.classic one. Nick: That's it. Manager: Yes. For me. Nick: Let's eat it! Manny: Let's go! Nick: Oh, yeah! Manny: That is really good. Nick: Oh, my God! There's a bee! That is how good this sandwich is.

Manny: Taking a big piece too. Nick: He's eating a lot of my ham. I'm not even gonna stop him, 'cause I respect that he knows it's good. This is dangerous. Oh, God! He still had the piece. Manny: Yeah. The piece. He was flying with a piece of ham. I mean, it doesn't get much better than this. Loaded up with butter, fresh baguette. We're in freaking Paris. I mean. Nick: I agree. Despite how simple this is, it's a sandwich that makes you want to keep eating.

Manny, do you think this deserves the title of "The Best Sandwich In The World"? Manny: I don't know. Why don't you ask the beef?