Inside the Mind of a Sandwich Savant

gardenandgun.com

SusanNelson

subheading: THE ULTIMATE SOUTHERN SANDWICH (YIELD: 4 SERVINGS):

subheading: FOR NATE’S PINEAPPLE HABANERO WHITE BBQ SAUCE (MAKES 1½ CUPS SAUCE):

1 (20 oz.) can of pineapple chunks in 100 percent pineapple juice (with no added sugar)

1 cup mayo (Duke’s or bust)

1 tbsp. white vinegar

½ tsp. garlic powder

1 tsp. freshly ground black pepper

1 tsp. kosher salt (Diamond Crystal or about half as much Morton) or to taste

1 tbsp. habanero hot sauce (like El Yucateco) or more to taste

subheading: FOR THE CHICKEN-FRIED STEAK:

1 lb. boneless strip or sirloin steak cut into 4 pieces

1 cup buttermilk

2 cups all-purpose flour

2½ tbsp. garlic powder

1 tbsp. plus 1 tsp. smoked paprika

2½ tsp. kosher salt (Diamond Crystal or about half as much Morton)

1 tbsp. ground black pepper (preferably freshly ground)

1 tsp. onion powder

1 tsp. granulated chicken bouillon (optional but optimal; go with Totole!)

subheading: FOR THE SANDWICHES:

Vegetable oil for deep-frying (about 1½ to 2 qt.)

1 tsp. kosher salt (Diamond Crystal or about half as much Morton) or to taste

2 tsp. (or more to taste) granulated chicken bouillon (optional but optimal; go with Totole!)

6 tbsp. unsalted butter, room temp so it’s soft and spreadable

8 extra-thick slices of white bread

Nate’s Pineapple Habanero White BBQ Sauce for swiping

2 cups shrettuce (thinly sliced iceberg lettuce)

Thinly sliced white onion

A handful of dill pickle slices

Small handful of fresh dill sprigs

Directions at gardenandgun.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer