By Tyler Kord, William Wegman
Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in ny. 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, nutrients ethics, and what it is like having the names of 2 diversified girls tattooed in your body. Most of these ruminations additionally occur to be truly excellent recipes, like roast pork with crispy shallots and smoky French dressing, or a striking mayonnaise that tastes precisely like pho. [Tyler, you by no means did end writing that fried squid recipe although. you recognize that, correct? -Ed.] this can be his first publication. if you are going to buy it, you could assist in making yes it will not be his final.
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Additional info for A Super Upsetting Cookbook About Sandwiches
2½ tablespoons salted butter 4 split-top hot dog buns 1 bunch of roasted asparagus or grilled asparagus � cup Roasted Tomato Mayo 1 tablespoon Fried Garlic, crumbled a little 1 lime, cut into segments for squeezing Melt the butter in a sauté pan large enough to hold all 4 hot dog buns over medium heat. Dip both sides of each bun in the butter and then let them ride on one side until golden brown. Flip them and get them golden on the other side. Put some asparagus into each bun, and top with a drizzle of mayo and a sprinkle of fried garlic.
In high school I would sauté broccoli and put it on top of mashed potatoes between two slices of bread. In my early twenties I got hooked on steamed broccoli with ham and cheese on a sesame seed hamburger bun. Now I roast it and top it with mayo, pickled lychees, pine nuts, and a salty, crumbly cheese. � cup Mayo 4 sub rolls, split lengthwise 2 heads of roasted broccoli or grilled broccoli 1 cup Lychee Muchim, mostly drained of its juice 1 cup ricotta salata cheese, shredded like a motherfucker � cup pine nuts, toasted � cup Fried Shallots This one could be hot or cold—it just depends on your confidence level and attitude.
Flip them and get them golden on the other side, about 5 minutes per side. Open the buns and put a little grape jelly mayo in each one. Stuff in some roast beef, a couple of tomato slices, and the clams. Eat while drinking beers, saving the bottles, and driving to Maine, where you will throw all of the bottles at lobster fishermen [This seems like a terrible way to introduce yourself. ], open a beef-and-clam-roll truck, and make a better life for yourself than you have in this terrible soul-crushing city.
A Super Upsetting Cookbook About Sandwiches by Tyler Kord, William Wegman