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Recipes for Sandwiches Eaten on TV Shows

Updated on June 16, 2017

1. Friends: Ross's Thanksgiving Leftover Sandwich

Remember how in s. 5 e. 9 of Friends Ross got furious when one of his coworkers took his Thanksgiving leftover sandwich prepared by Monica? After all, it was “the only good thing” in his life. The secret to that sandwich is the “Moist Maker,” that is, a piece of bread soaked in gravy and put in the middle of the sandwich.


Ingredients:

3 slices of white bread

Leftover roasted turkey

Leftover stuffing

1/2 cup leftover gravy

Cranberry sauce

Method:

Place a slice of bread on a large plate, pour gravy over the bread and leave to soak.

Put another slice of bread on a plate and spread cranberry sauce on it. Put some shreds or slices of turkey, spread some stuffing and sprinkle the gravy on top.

Place the gravy-soaked slice of bread over the stuffing. Again spread cranberry sauce, add turkey and gravy. Put the last slice of bread on top.

Add a note “This is MY sandwich” so that nobody would steal it :-)

Cast your vote for Ross's Thanksgiving Leftover Sandwich

2. True Detective: Bánh mì Sandwich

In season 1 of the show, two Louisiana detectives, Rust Cohle (Matthew McConaughey – a hypnotic performance!) and Martin Hart (Woody Harrelson) are partners on a case involving a series of shocking ritualistic killings. In e. 4 they stop at a bar with delicious Vietnamese sandwiches Bánh mì.

True Detective
True Detective

Ingredients: for 4 sandwiches

4 white baguettes from Vietnamese bakery

800g unscored pork belly

salt

pork liver pâté

4 red Thai chopped chillies

1 bunch coriander

1 cucumber sliced lengthways into thin strips

mayonnaise

maggi seasoning

sriracha chili sauce (optional)

For the pickled carrot

2 carrots peeled and grated

1/3 cup white vinegar

1/3 cup brown sugar

4 tbsp. fish sauce

Method:

For the Roast Pork Belly

Place pork belly with its skin side up on a chopping board and remove any hairs with the disposable razor. Put the belly into a colander and pour boiling water over it until the skin shrinks and retracts. Place the belly on a chopping board and poke lots of holes into the skin with a knife across the whole surface.

Sprinkle sea salt over the skin, cover it and put in the fridge for at least a couple of hours, or best for the night. Then place the belly skin side down on a wire rack in a roasting tray. Heat oven to 220°C (430°F) and cook the belly for 25-30 minutes depending on the thickness of the meat. Then flip the meat over and cook skin side up for the next 25 minutes. Remove the meat from the oven and turn the grill up to full. Put the roasting tray underneath and cook until the skin is crispy (about 5 minutes).

Rest the meat for 15 minutes and cut up into small pieces.

Source

For the Pickled Carrot

Place grated carrot into a heat proof sealable container.

Heat the sugar, vinegar and fish sauce in a small saucepan over a medium flame stirring constantly.

When the mixture is almost at boil, pour it over the carrot, mix well and put into the fridge. Strain before use.

To Finish

Cut the Vietnamese baguettes in half and spread mayo on one side and the pork liver pâté on the other. Add the cucumber and pickled carrot. Place as much pork belly as you like. Season with the maggi seasoning. Then top with Thai chillies and coriander. You can add some hot sriracha chili sauce.


3. Agents of S.H.I.E.L.D. – Prosciutto and Buffalo Mozzarella Sandwich

The sandwich appears for the first time on the show in s. 01 e. 07. Jemma prepares it for Fitz, an agent who specializes in engineering, yet he doesn’t eat it because agent Ward throws it away for fear of being followed by police dogs. In s. 02 e. 16 Fitz checks his bag on the way to the airport to find the sandwich with a note from Jemma.

Ingredients:

1 baguette, sliced lengthways

1/2 lb of buffalo mozzarella, sliced

1/2 lb prosciutto, sliced thin

Pesto aioli

Fresh basil leaves

For the pesto

2 cups fresh basil leaves, packed

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts or chopped walnuts or cashews

3 garlic cloves, minced (about 3 teaspoons)

For Pesto Aioli

2 egg yolks (room temperature)

2/3 cup extra virgin olive oil

Juice from 1/2 lemon (about 1/4 cup)

1/3 cup pesto


Method:

To make the pesto: combine the ingredients in a food processor and process until very finely minced.

To make the aioli: in a food processor combine egg yolks, lemon juice and pesto until well mixed. Pour in the olive oil in a slow and steady stream (the food processor still running) until the mix is fully emulsified. You can store the aioli in an airtight container in the fridge for up to 2 weeks.

To make the sandwich: spread ‘just a hint’ of the pesto aioli on bottom side of the bread, layer with prosciutto, mozzarella, fresh basil and top with the other half of bread.

4. Jane the Virgin – Grilled Cheese Sandwich

The recipe for the perfect cheese sandwich is revealed in the pilot episode. Jane inherited the recipe from her grandma, Alba Gloriana Villanueva. The grilled cheese sandwiches help Jane cope with the situation (she gets accidentally artificially inseminated during a routine visit to the gynecologist). Jane or her mother or grandmother grill sandwiches many times, especially after emotionally difficult events.

Ingredients:

1/3 white cheddar

1/3 yellow cheddar

1/3 grated American cheese

Butter

2 slices of bread

Method:

Butter two slices of the bread (the outside and the inside of the bread) and place them on a skillet. Let them get hot, then flip over. Distribute the cheeses equally on one of the slices. Close the sandwich and grill until golden brown. Flip over. Keep the heat to a medium flame so you don’t overdo it. Grill until the cheese melts and serve.

Source

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Comments

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    • Sonya Summers profile imageAUTHOR

      Sonya Summers 

      17 months ago from London, UK

      I'm very happy you appreciate my articles! I will certainly write more soon :-)

    • Spanish Food profile image

      Lena Durante 

      17 months ago from San Francisco Bay Area

      I'm so glad you're doing more of these articles; they're really fun! I could eat bahn mi every day of the week. So good, with the crunchy pickled carrot. Here in Northern California, we usually have jalapenos instead of Thai chiles.

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