The Best Pastrami Sandwich Bomb EVER!! "World Famous" on the Griddle

welcome back carter that you're both dating yourselves age-wise today on the griddle guys we are going to cook the world famous world famous griddled pastrami sandwich bombs most definitely not famous and i'll tell you i grew up with my dad cooking us this for us maybe once a month maybe even more and it's used to do it in a pan you'll see the how we do it but i thought everyone did it because it was so awesome how could you not do it and i said nate have you ever had that french canadian world famous pastrami sub and i gave him this blank stare and then i asked chris have you never heard of it never right so then i asked him hey where did you order that so anyways today the famous french canadian diner i'm gonna show these guys how famous it really is and i'm gonna show you too and hopefully you'll love it stay tuned it's sandwich week at the griddle guys it's quick apparently easy five ingredients we'll be done in five five for jeff we're excited five for five that's good cheers cheers cheers and my next video is pbj [Music] if you guys watch our other videos you know that whoever owns the video gets the boss the other guys around so yeah just killed him she's really putting us to work nate with all of the work that needs to be done one onion this is gonna be cut before jeff even lifts the camera some pepperoni about quarter inch chunks there slices there and done that's it that's it for prep guys that's it that's it quick teaser that is some horse radish sauce if you want to stay around we'll have uh how to make that at the end of this video if you're interested in it man nate are both gonna do mustard chris is gonna do the horseradish that's how it looks right now but anyways simple simple simple we got pastrami we got onions pepperoni cheese of choice and eggs that's the secret ingredient right there biggest bulky rolls you can find and that's it that's it always give me a hard time about how many ingredients guys how's this for simple i've never i'm horrified right now but it is a world famous sandwich so you got to follow the world famous sandwich it has to be very specific and uh we'll show you the details with all the prep that these guys did i'm going to give them a little bit of a break you know they worked they worked really hard i'm tired i get my uh amazing camp chef with the cc 12 000 in effect and i get all the burners on low what i'm doing right now is i'm just gonna put the pepperoni and the onions down even though it's eight out even that's right eight it's 28 degrees though it's nice and warm so we're just gonna put these on first let them sweat a little bit start to look look nice [Music] step one done one task for nate cut one onion that was for the trash it's right there by your left look right down there one task i'll give one pass where's the other side jeff just the other side [Music] right step two where's the beef where's the beef a little oil onions are looking amazing over there they just let them quiet when you shut that burner off you don't want to look up too much right yeah i shut that burner off over there so here's my question that's all for three sandwiches absolutely so we're going to move this around eggs sorry man my assistant you can't get a good assistant nowadays how did you the bucket's right there how did you dismiss the bucket you had one job so for three pounds of eggs we're gonna go with four you mean three pounds of corn pastrami uh jeff is showing off with his one-handed uh breaking them yeah i'm all in i'm all in so i don't know if you heard but we shut this burner off over there chris was saying we're gonna let that start to set up a little bit the buns are starting to freeze they really are getting they feel the cheese is going to be pretty cold this stuff is really stuck together these things are huge yeah you might have to turn that burner back on yeah here we go the challenges we face yeah true story hey on the upside chris you can use a garage as a refrigerator the whole winner right keep all my drinks out there when i'm trying to cool something down i just walk out and throw it on the atv right yeah exactly back of ice no problem it's like 39 degrees in the garage it cools it right down onions mix it right in and it will give us more room it's a pastrami omelette with onions and pepperoni is that what i'm saying well because you made me put so many eggs in jeff can i have mine without onion yeah not a problem you have to pick them up yeah i don't know the spatula [Music] that should be good just to let it set up a little bit you want to tell these guys where you're at for a burner heat action we got uh we're actually gonna crank this up to medium we had it on low so we're gonna let this back on the camera sit for like i don't know five minutes set up and then we'll come back it's cold it's cold out got the heat up uh above medium buns are coming along mm-hmm well i like it it's a lot harder not like anthony with that pushing home people always say that it's a lot of me pretty sure you get paid for doing it i only had a penny every time i'd have one penny right now that would be it why do i have your glasses on too yeah look at you you had these in the shot the whole time why do you have them because i didn't have hands when i was coming down here and i didn't know if you guys needed them i'm not the old one jeff anthony wants to know the eta on the sandwiches said not soon you're gonna wake up one morning you're gonna need those glasses i promise you i'm already there and that morning's not far away i know if you think you're already there you're not there yeah you think you're already there it's coming all right guys so as this is cooking you just want to hold it down this is nate's technique and then you pull it to separate it because you want smaller pieces because this tends to be a chewier meat anyways chewy no fat in there right yeah just that way everything's bite-sized and then there's so much fat in here that you really can't overcook it but we do want to make sure that the eggs pretty well set up before we build the sandwiches it really is a steak and cheese and you do the same prep work bake an egg chris take an egg let's take an egg look at how gorgeous this is it's coming out good on the world is it thought of biggest yeah oh yeah those are good those look good we're almost ready to stop building yeah we'll let this set up for a minute then we'll start adding cheese then we'll start sectioning and portioning it and add some cheese perfect they did something jeff as you can see this uh crunch time crunch time this shrunk down into barely anything so i don't know if we're gonna have enough for our three sandwiches and i don't know if it's really crunch time it's technically fine if you just let them sit there so i think we're at to like we're up to like step three i think pretty cheesy part we're moving along pretty good so we're going to do something never said at this house and actually nate wanted swiss right that's what works for me swiss on this side chris would you say you wanted uh anything but specifically provolone anything but swiss yes i don't like the swiss anything but twist so we got and you want to mix that with colby yeah throw some color in there absolutely actually why don't we get you playing like what are you are you filming up there you gotta throw something on the map [Laughter] it's an american it's not distracting is it jeff and nate he was actually kind of fun what's that colby on the s on your switch sounds good yeah that's some cool you're just walking around whacking people with this camera that's melted pretty quick all right looking good jeff it's melting too good good good beautiful yeah let's get the buns ready now you did you did make one vegetarian one for me right yeah low no carb vegetarian low fat it's all free we're gonna take the buns off and uh get them dressed getting ready for this all right good to go those are perfect all right so while our cheese is melting crisp one of the horseradish sauce which one is mine uh either of the other two what's that those are your tops and bottoms actually it's gonna be mustard on both so you can go all in well heavy on the mustard does anthony like as much as i do sure yeah that looks good that's a lot of mustard all right jeff now what do you need you just bring the tray over to you no now we're just going to give this a couple seconds let all i add a little bit of cheese don't tell nate oh there he is all right just going to close that with my fancy cover wait some water in there i don't even think we need to yeah because it'll freeze it'll turn into snow underneath there once anyways we'll uh build in a minute build in a minute what are we at step four really nice let's go let's go let's eat these things it's really not a lot of steps is this going here i'm going to cut it like a pie yeah so this is one sandwich right here [Music] front and back is one sandwich yeah yeah he did all this i was gonna say that's a that's a lot of um he's building a double decker on each sandwich see so that's the horseradish right there holy cow all right here we go wow jeff doesn't mess around with the sandwiches that thing's huge i was gonna say that's a lot of meat but i didn't want to hear chris so i'm going to say that's a lot of corn beef that's a lot of pastrami let me know you must have done a phone beat video in your in your past i did exactly and it had about this much meat on it that's ridiculous jeff definitely oh we're still going to have some left over so it's not like i'm putting it all on no really wow well done look at those chrissy your arms breaking thanks for putting that over the griddle sweater it's like three bucks worth it's all good is there a butt under there oh wait i see a bun down there there's a bun we're gonna call that don right there guys one two three see upstairs let's go eat so we have the official taste tester who doesn't want to be on camera sandwich is almost gone is that just half or so all right so since this is jeff's famous french canadian sandwich chris is gonna do a taste test and he's gonna tell us how it tastes in french all right chris if you think it's a famous sandwich all right while he chews if you guys are still hanging out with us we're literally begging you hit the subscribe button it really helps right yeah absolutely we're getting there share like comment and if you want to see how to make the uh horseradish sauce stick around really good in there after the credits of the director and the producer and all the major actors thank you for that recipe hey what'd you think of the uh the egg and mustard oh it's delicious it's delicious remind me of that time that i was eating that french canadian recipe never mind i think the sandwich went right to my heart in the first bite but it's good it's quick and a lot of meat it's easy thank you guys for watching i know take care see you the next video going in for more guys thank you for hanging around i just wanted to give you a quick rundown of how i made that horseradish sauce super simple uh you end up taking about roughly three quarters of a cup maybe half a cup three quarters of a cup of sour cream you do about a teaspoon of horseradish sauce the hotter the better i'm sorry horseradish not horseradish sauce and then some chive probably about a tablespoon and then probably a quarter of a teaspoon of cayenne pepper and that's it super simple i wanted to get this done before the guys got here even though you're seeing this at the end of the video uh just so i can get it in the fridge because it kind of takes on more of the horseradish flavor the longer it sits so three to four hours the night before whatever works but anyways thanks again guys thanks for hanging around watch this we're close to 50 000 subscribers because of you guys like share subscribe tell your friends we appreciate it anyways have a good day guys cheers [Music]

Channel: The Griddle Guys

Views: 15,240

Keywords: Blackstone, Griddle, cooking, griddling, griddle, camp chef, campchef, bbq, outdoor cooking, easy recipe, recipes, Pastrami, Pastrami bomb, pastrami sandwich, pastrami on the griddle

Id: yitsDqzEgi8

Length: 13min 26sec (806 seconds)

Published: Fri Jan 28 2022