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Who doesn't like a good sandwich? In this classic episode of Paula's Home Cooking, Paula serves up her best sandwich ideas. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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#pauladeen #blastfromthepast
Grouper Club:
https://www.pauladeen.com/recipe/grouper-club/
Asparagus Sandwich with homemade thousand island dressing:
https://www.pauladeen.com/recipe/asparagus-sandwich/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Dean step right up
0:03
to the counter folks cause today I'm
0:05
making sandwiches but before we get
0:07
started we're gonna need to make a quick
0:09
run by B Matthews bakery and pick up
0:12
some loaves of the freshest bread around
0:14
town and when we get back I'm gonna be
0:17
making a deck of a grouper sub that's
0:19
gonna knock your socks off and then for
0:22
the lighter side it's a yummy asparagus
0:24
sandwich with my homemade Thousand
0:27
Island dressing after that it's gonna be
0:29
a bean cake sandwich and finally a
0:32
scrumptious shrimp salad sandwich
0:35
so y'all take a number and get lined coz
0:37
this deli is gonna get crowded today
0:41
[Music]
0:59
[Music]
1:11
such a beautiful warm day today it's a
1:14
perfect day for a picnic and when I
1:17
think a picnic I think of sandwiches but
1:19
I'm not talking about a bologna sandwich
1:22
here I'm talking about some very special
1:25
sandwiches in fact they kick it up I
1:27
think Gertie and I go and run into town
1:28
to be Matthews a local bakery here in
1:31
Savannah and pick up some of their
1:33
delicious bread so I hope y'all stick
1:35
around cuz it's gonna be a yummy picnic
1:38
ready got the snow come on let's go
1:39
let's go
1:43
hi Joe Louis Paula how are ya well I'm
1:49
fine what you're not making today fresh
1:50
I got some rye bread with caraway seeds
1:53
I've got a light wheat I've got a French
1:55
flight and those are the sourdough now
1:57
when was this baked this morning I think
1:59
I'm just gonna take one of everything
2:01
all right that we can do now how long
2:03
will these last like on the counter I'm
2:06
brat but on the counter just on your
2:09
counter you can get a couple of days out
2:10
of thank you so much but aren't you
2:19
forgetting something
2:21
our cinnamon rolls I am not leaving
2:23
without that settling roll I have you
2:25
what you do there ready I do
2:30
how's this one it's so tiny
2:33
I think it'll hold you so well I'm happy
2:40
now I'll see you later
2:42
oh I've got some wonderful bread in here
2:49
but I think I think I just beat it in
2:52
from the rain it's getting bad out there
2:54
I can hear the thunder and it's getting
2:57
dark
2:57
Oh oh gosh this breads so good and they
3:02
all look just perfectly yummy and Rani's
3:07
while I was out up I picked Joe up a
3:10
tree - great time of day I think I might
3:15
like woohoo all right now y'all stay in
3:19
out of weather I think it's maybe time
3:21
for me to do some cooking
3:22
the first scene which I'm gonna make I
3:24
think is a grouper sub was that good or
3:27
what
3:27
those treats a girl actually brought
3:30
those in to me to the restaurant she's
3:33
starting a business and it's called time
3:35
fur treats she told me that they were
3:38
really really good and I said well how
3:40
do you know they're really really good
3:42
have you tasted them she said of course
3:44
I'd be alright I'm gonna put in our pan
3:47
a little butter and a little olive oil
3:53
if you try to cook with plain butter it
3:57
really has a tendency to burn on you so
3:59
I love both flavors just gonna put those
4:03
in there with those saute around all
4:07
right I'm gonna sprinkle this with a
4:08
little paprika just to help it color I
4:12
don't think this is gonna take long at
4:14
all what's the
4:19
that looks pretty good oh that fish is
4:22
already almost done you can see it just
4:26
flaking that's gonna be ready in just no
4:30
time so I'm gonna I'm gonna slice my
4:38
bread and I think I'm gonna go ahead and
4:40
sit it on the fire and just let it warm
4:43
up I'm gonna cut that really really low
4:45
and just let it warm that outside and I
4:48
want to show y'all something this is
4:51
what we're gonna load our sandwiches up
4:53
in an old cigar box and I've got it
4:56
lined with a little dish rag so
4:59
everybody can just pick up this Sekar
5:01
box go get them a chair and sit down and
5:04
have their lunch it's a great idea isn't
5:07
it all right they're ready
5:18
that looks so good and now I'm gonna put
5:24
our first sandwich together and load it
5:27
up in the cigar box just a little
5:30
mayonnaise just did a little Michael
5:34
loves it heavy mayonnaise he said he
5:37
couldn't believe he had finally found
5:38
him a woman that knew how to put
5:41
mayonnaise on the bread the right way
5:44
look at those tomatoes let's see I think
5:48
I'm gonna put on the I do love avocado
5:50
and you know for years I didn't like him
5:53
and then somebody told me that they were
5:55
fattening and then I said well I got a
5:57
revisit it cuz I know damn good well if
6:00
it's fattening I like it went back
6:03
trying to fell in love with them alright
6:06
now here comes the best part
6:12
and let's see
6:21
whoever gets this basket is gonna be a
6:24
happy camper I'm actually not gonna let
6:29
Michael eat this whole sandwich he'll be
6:31
sick so I'm gonna cut it in two and he's
6:34
gonna have to share it
6:37
listen to the touch of that bread and
6:41
that was just on the outside the insides
6:43
still gonna be like sticking to the roof
6:46
of your mouth and to your teeth look at
6:49
that sandwich I don't think these are
6:51
gonna fit in the box I'm gonna try to
7:01
make it fit
7:10
it fit well maybe not all the way
7:14
doesn't that look yummy
7:17
when we come back I'm gonna show y'all
7:19
the number two most requested sandwich
7:23
ordered up in the lady and sons and
7:25
you're not gonna believe what it is
7:29
[Music]
7:34
[Music]
7:44
all right I promised Joe that I was
7:48
going to show you the number two most
7:51
ordered sandwich in the lady and Sons
7:53
restaurant would you believe it's an
7:55
asparagus sandwich now the first thing
7:58
I'm going to do is make a Thousand
8:01
Island dressing so I'm gonna start by
8:06
crumbling my egg now I'm gonna add some
8:10
mayonnaise and I'm gonna add some
8:12
ketchup and I don't like my Thousand
8:15
Island dressing real red so I'm gonna
8:18
add that slowly I like like a pinky
8:22
almost like a shrimp color all right and
8:24
I think I like that color I think that's
8:26
just perfect
8:27
now I'm gonna add some diced dill pickle
8:31
and a little salt and I'm gonna put a
8:35
little lemon pepper in there all right
8:37
let's taste this and see what we've got
8:39
this is one of those things where you
8:40
just have to mix and taste mix and taste
8:43
until you get it the way you want it all
8:46
right now so I'm gonna sit this to the
8:47
side so those flavors can marry and
8:49
we're gonna get started on our sandwich
8:51
got some beautiful fresh asparagus and
8:55
as you know asparagus has a a woody into
9:00
it and some folks will just cut it off
9:04
but I don't like to do that I like to
9:06
snap it where it is naturally tender and
9:12
without any guessing it lets you know
9:16
where to break it so you know that your
9:20
whole stalk is gonna be very very tender
9:23
I'm gonna take our asparagus and drop it
9:26
and ball in water and I'm not gonna
9:28
leave it but just a couple of minutes I
9:31
want it still nice and crispy for our
9:33
salads while Matt is blanching I'm gonna
9:37
come on over here and I'm gonna get our
9:38
bread and we do serve this on
9:44
pumpernickel
9:45
at the restaurant this is just one of my
9:47
favorite breads I just love pump so what
9:51
I'm gonna do is I'm gonna actually toast
9:53
it in my cast-iron skillet and you could
9:56
actually do this in the toes
9:58
but it's so much more flavorful if
10:00
you'll brush it with butter and then
10:02
just kind of crisp it up in the pan
10:04
aren't our asparagus is ready now I'm
10:07
gonna immediately drop it in a water
10:10
bath all right that won't take but a
10:12
second for that to chill and that's
10:14
gonna stop the cooking process on it and
10:17
it's also going to help it retain its
10:19
bright green color and I got our pump
10:22
toasting over here
10:23
the only drawback to pumpernickel bread
10:26
is I can't ever tell when it's toasted
10:29
so I have to almost feel love it but if
10:31
I burn it nobody's gonna know all right
10:34
those are already chilled so I'm gonna
10:36
take those out and drain those on a
10:39
couple of paper towels all right our
10:41
breads ready and I'm gonna just sit it
10:42
over here because now we're gonna just
10:45
quickly heat our asparagus back up and
10:49
I'm gonna put a little butter in the pan
10:52
and we're just gonna grow our spíritus
10:56
around in there
10:57
just quickly heating it back up and I'm
11:01
gonna sprinkle it with a little lemon
11:02
pepper and just a little salt well now
11:07
that I've told y'all the number two most
11:10
ordered sandwich in the restaurant would
11:12
you like to know what number one is
11:14
it's our crab burger and I don't know if
11:18
y'all remember but I've actually cooked
11:19
our crab cakes on another show and we
11:22
use that same recipe for our crab cakes
11:26
as an entree as we do for our burgers
11:29
all right now I've smeared each side
11:31
with Thousand Island dressing and I'm
11:34
gonna put a piece of jack cheese on each
11:38
side I'm gonna put a little purple
11:42
onions and then I'm gonna come in here
11:44
and I'm gonna take our asparagus and
11:46
sometimes these want to roll off your
11:48
sandwiches all right and to make my
11:50
sandwiches really pretty I like to turn
11:53
them so when I cut it I have some of the
11:57
pretty flowery tips sticking out of both
11:59
ends it's a little hard sometimes to
12:03
control that asparagus but once you get
12:06
it under control it's so good
12:13
and since this one is my scene which I
12:16
think it's alright for me to go ahead
12:17
and taste it out of this world and the
12:27
homemade Thousand Island dressing just
12:29
makes all the difference in the world in
12:31
your sandwich and look what Fatty
12:33
Arbuckle gets in her box
12:35
I just love french fries well I still
12:41
got some boxes left so that must mean
12:43
more sandwiches how about a bean cake
12:46
sandwich from my little Yankee friend of
12:48
mine and my favorite shrimp salad
12:52
sandwich that's what's coming up next
12:55
[Music]
13:01
[Music]
13:05
you
13:07
[Music]
13:10
my next sandwich that I'm gonna be
13:12
making is so good and I just kind of
13:15
have to tell y'all a little bit of how
13:16
and where I learned to make this well in
13:19
the last of the 70s this cutest couple
13:23
moved down to Albany from Muncie Indiana
13:26
and their name was Joe and Jody Moyer
13:29
and we spent almost every Friday and
13:32
Saturday night with Joe and Jody and
13:34
we'd play cards and eat bean cakes
13:36
sandwiches now these are leftover white
13:39
beans that I had cooked for dinner last
13:41
night with some ham hock so I pulled out
13:43
some of that flavorful tender ham and
13:47
I've minced it up so when we bite into
13:50
our sandwich we're also gonna have a
13:51
little meat in there as well as the
13:53
beans we're gonna need a paste because
13:56
I'm actually gonna fry these and we want
13:58
to put a little flour in them just like
14:00
we were making a potato cake kinda now
14:03
I've done our skillet going and then I'm
14:05
gonna add a little olive oil and this is
14:09
also really really good I'm gonna put
14:11
that little butter in there to give it
14:13
the flavor that I want it to have I just
14:16
love the combination olive oil and
14:19
butter all right so we're gonna take our
14:21
beans and we're just gonna form them
14:23
into a patty and I'm gonna make these
14:27
the size of a piece of white bread
14:30
because I want it to fit that piece of
14:33
bread then I'm gonna put it on and
14:35
hopefully this gonna get good and crisp
14:37
and everything's done in these so it
14:40
doesn't take long you just want to just
14:42
Brown them these bean cakes remind me of
14:45
the Saturday nights that we would all
14:47
spend together we play poker and we'd
14:50
play nickel dime quarter well I'll never
14:53
forget the night somehow that nickel
14:56
diamond quarter turned into a 200 dollar
14:58
loss and I was sweating like a bullet I
15:01
said I didn't know how I was ever gonna
15:04
make up that $200 that we had lost
15:07
playing nickel dime and quarter poker
15:09
all right I think these are ready to
15:11
flip look how pretty that looks and by
15:15
the way I never won that $200 back
15:18
I think our bean cakes are ready now
15:21
this is how Jody taught me to eat them
15:24
and I think she was right on the money
15:26
with it I'm gonna take plain of white
15:28
bread and mayonnaise it and a little
15:34
Vidalia Onion you know this is an
15:39
economical meal I've put this together
15:42
for just pennies and you'll want to make
15:46
sure that that white bread that you put
15:47
it in is so fresh it gums up on your
15:51
teeth I want to be able to show y'all
15:53
what this delectable sandwich looks like
15:58
so you've got the white onions the white
16:01
beans and the pretty pinkness of the ham
16:05
this brings back so many memories of my
16:08
precious little Yankee friend and
16:11
they've since moved back to Indiana and
16:14
I talked to her once in a while I'd love
16:16
to see her on this world
16:21
y'all set your clocks now because I'm
16:24
fixing to make a shrimp salad sandwich
16:26
for you in about three minutes so I'm
16:30
taking peeled and deveined frozen shrimp
16:33
that I bought from the supermarket and I
16:35
balled them off just for a few minutes
16:37
and I'm gonna put these in a food
16:40
processor when I'm having a scene which
16:42
I like to mince them up so that it'll
16:44
stay on my bread so we're gonna mince
16:47
these up
16:52
put them in our bowl and you want to
16:57
make sure that you don't mince some too
16:59
- fine all right I'm gonna take a little
17:03
celery
17:04
I want this sandwich to be full of
17:12
flavor but I really don't want you to be
17:14
able to see a lot of stuff in it so I'm
17:18
gonna add a few bald eggs and the eggs
17:27
really makes this shrimp salad so good
17:31
all right the ingredients are very very
17:33
simple because I don't want to play
17:35
around too much with that wonderful
17:38
shrimp flavor I'm gonna add just a
17:42
little salt and then I'm gonna add some
17:45
crazy salt and then I'm gonna add some
17:50
onion powder just to give it that flavor
17:54
without seeing them and then cracked
17:58
pepper and then some mayonnaise I'm just
18:08
gonna moisten that up now this is the
18:11
best shrimp salad that you'll ever eat
18:13
on white toast and I always serve this
18:16
at home to my family
18:17
on white toast very very seldom do I
18:20
vary from that I'm just gonna pile that
18:24
up nice and high it's not like a lot of
18:27
shrimp on my sandwich
18:29
how are you me does that look and you
18:33
can even buy the precooked shrimp that's
18:37
what you prefer to use
18:39
I can't tell y'all how many of these
18:41
sandwiches that we eat in Savannah I'm
18:44
gonna put this in my little cigar box
18:47
and we're ready to eat doesn't that look
18:49
yummy when we come back I'm going to
18:52
share some tips with you on how to take
18:54
leftover bread and make it brand new
18:57
again
18:58
[Music]
19:04
[Music]
19:11
let's talk about what we're gonna do
19:14
with all the leftover bread I want to
19:17
share with you how we make croutons at
19:19
the restaurant we actually cut up the
19:21
bread to stale bread and we deep-fry it
19:24
but you can do the same thing at home
19:27
only you can toss it in a little butter
19:30
put it on a baking sheet sprinkle it
19:32
with garlic powder and Parmesan cheese
19:35
when you take it out and a little dried
19:37
parsley and they're delicious and your
19:41
stale bread makes wonderful breadcrumbs
19:45
you can use either your croutons or
19:47
stale sliced free it either one works
19:51
great just run your bread through the
19:54
processor until it's the consistency
19:56
that you like it and this leftover bread
19:59
makes wonderful casseroles whether you
20:03
want a sweet casserole or a savory
20:05
casserole you just can't go wrong and
20:07
you'll never know when you serve it that
20:09
you started with stale bread I'm so glad
20:13
it cleared up just a little while ago it
20:16
looked like rain and thunder but it
20:19
cleared up for mine and Gerdes picnic
20:21
and it all looks delicious you know I
20:24
think you'll agree with me that America
20:26
has become a sandwich country and any of
20:29
these sandwiches you can make in the
20:31
time it takes you to go through a
20:33
drive-in window of a fast food
20:34
restaurant and have a wonderful fresh
20:36
nutritious meal so I hope that when
20:39
y'all try some of these sandwiches that
20:41
you'll love them as much as Gertie and I
20:44
do and Gertie and I want to send love
20:48
and best dishes to all of y'all out
20:50
there from our kitchen to yours
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