On his show, the approachable chef empowers us to make gourmet — but no-fuss — sandwiches at home. For Chef Mauro, it's more about purchasing fresh, high-quality ingredients than stuffing a sandwich with 20 fixings. Find out what you should always store in your pantry and what makes up his favorite sandwich.
- Pick a peck of peppers: "Peppers really add so much to a sandwich without additional fat or calories. I think you need at least three kinds of jarred peppers in your fridge: a pickled vinegary pepper such as a jalapeño or a cherry pepper, an oil-packed pepper like a hot giardiniera pepper, and then something with a good amount of texture like a sport pepper or a whole pickled jalapeño."
- Cure your own meat: In-house meat curing is a big thing these days and for good reason: "Good classic places are doing it like Lagers in LA, Katz's Delicatessen in NYC, and even in Chicago, there’s maybe two places you can get quality, house-cured, hand-cut pastrami. I think people are going to start paying attention once they taste the real deal. People all over the country will crave it."
- You can never go wrong with the Holy Sandwich Trinity: "People ask what my favorite sandwich is," Jeff says, "and it’s pastrami on rye, and I’m talking good, house-cured, hand-cut, perfectly fatty and meaty, spicy pastrami on good, fresh rye with a smear of mustard and maybe a slice of Swiss if I’m feeling adventurous." We couldn't agree more: it's impossible to go awry with that combination.
What are the sandwich rules you go by?
Source: Food Network