I love sandwiches...kind of obsessed with them. You know, meat plus bread equals good. So I've got some beautiful toasted bread; I've got some gorgeous brisket. It's a fatty, rich meat. So if I wanna eat the whole sandwich and I wanna gorge on it and I wanna take as much pleasure from the last bite as the first, I have to have enough acidity and sweetness to balance out some of that fatty goodness. So, I'm just gonna start grating a little Gruyere cheese. I happen to like Gruyere. A few slices—as thin as I can cut it—of this beautiful brisket.
So, next thing that we wanna do...is we wanna put some of our sort of sweet and sour gravy onions on there. I love tomato on a sandwich. Next up, let's put some of these homemade jalapeno pickles on there. Yeah, that's right.
Koolickles—now, this is just another pickled element. They happen to be sweet and sour because it's a dill spear that we cut and seasoned with Kool-Aid.
Koolickles－－這只是另一個醃漬元素。它們恰巧帶有酸甜滋味，因為這是我們切片然後用 Kool-Aid 飲料調味的蒔蘿醃黃瓜。
That fantastic Gruyere cheese...gonna hold it all together. How is it hold...it gonna hold it all together, Andrew Zimmern? That's how!
Now, usually I serve this on the side, my Russian dressing. There's a video for that. I use this for everything. It's a dip for vegetables; it's a salad dressing; it's a sandwich condiment.
I'm not sure that sandwich is big enough. I mean, come on, that's a sandwich. I'm not gonna lie to you—I make this sandwich a lot. It's really good.