By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in big apple. He is also a fabulously neurotic man who directs his energy into careless ruminations on sandwich philosophy, love, self-loathing, pay telephones, getting inebriated within the bathe, Tom Cruise, foodstuff ethics, and what it truly is like having the names of 2 assorted ladies tattooed in your body. Most of these ruminations additionally occur to be truly excellent recipes, like roast red meat with crispy shallots and smoky French dressing, or a surprising mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe notwithstanding. you recognize that, correct? -Ed.] this is often his first e-book. if you are going to buy it, you could assist in making certain it will not be his final.
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Extra resources for A Super Upsetting Cookbook About Sandwiches
Because I was following somebody else’s instructions to the letter, the most miraculous thing happened: my apartment smelled like somebody else was cooking. Being able to follow a recipe is like being able to read music, and you should feel free to make it your own a little, because nobody will mind if you like your broccoli a little more cooked than I do. And if the recipe doesn’t make any sense, then it’s probably because I am crazy and sometimes ignored the notes of the recipe testers because I like things to get a little weird.
If you’ve cut it into pieces, cook them skin side up; the breasts should take about 30 minutes, and the legs should take 45. My oven sucks, so I throw it under the broiler for the last 5minutes to brown the skin. If you’d like a more detailed recipe for roasted chicken, maybe read a better book than this one. My 1968 edition of Mastering the Art of French Cooking by Julia Child has some words of wisdom on pages 240 to 241. When the chicken is cooked, pull it out and let it cool. Shred that beast into a bowl.
And I propose that we put chips on the sandwich. 1 pound Canadian Bacon, sliced thin 4 sub rolls, split lengthwise 2 cups shredded Roasted Chicken or 2 Boneless, Skinless Chicken Breasts � cup Jalapeño Mayo 4 cups BBQ potato chips (or, you know, buy them) 2 cups Pico de Lettuce 1 large beefsteak tomato, cut into 8 thin slices Preheat the oven to 400°F. Lay the Canadian bacon slices out in a single layer on a large baking sheet. Bake for 10 minutes or until hot and slightly caramelized. Put a quarter of the bacon on each of the sliced roll bottoms.