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Private Notes
Inspired by Chicago's Moon Sandwich Shop, Jeff reinvents two diner classics. He first makes The B.L.D., a short rib sandwich with a fried egg on a croissant, and then makes The Playa's Club, with maple glazed roast turkey and pancetta on challah bread. And of course, no diner sandwich is complete without some Homemade Sour Cream and Onion Chips!
Jeff's in culinary heaven today, when he brings together Italian food and sandwiches. After a lesson at Chicago's Ricobene's, Jeff makes The Comiskey, a breaded steak sandwich with a roasted red pepper sauce. He cooks up another Italian favorite in the Grilled Artichoke Sub, with fresh ricotta and a roasted garlic spread. The best side to these sandwiches is Jeff's Chicken Lemon Orzo Soup.
It's all about the sweeter side of sandwiches today: Jeff and Lorenzo stop by the Angel Food Bakery to whip up homemade graham crackers and marshmallows, which Jeff turns into Adult S'mores and Kiddie S'mores! Then, a Grilled Angel Food Cake Club and an Old Timey Chocolate Soda to wash it all down!
Jeff visits Saigon Sisters to discover the secrets of the Vietnamese classic banh mi, and mimics the salty and sweet flavors in his own Vietnamese Sub. Back in his kitchen Jeff shows how to make a great veggie packed Shrimp Spring Roll, and finishes off his Asian menu with a mouth-watering Vietnamese Chicken Soup.
Jeff explores his favorite Mexican food in Chicago and with best friend and cousin, Joe, sets out to find the city's best burrito. Back in the kitchen Jeff shows Joe his own take on the classic Mexican wrap.
Born and bred in Kentucky, Jeff's mother-in-law has Southern cooking in her bones, and she shows Jeff her master recipe for homemade biscuits, which Jeff uses as a jumping off point for some amazing twists on Southern classics for brunch; Biscuit and Sausage Gravy Sandwich with Southern Green Beans and The Derby, which features bacon, sliced turkey and a blue mornay sauce. For dessert, a Strawberry Shortcake layered with fresh whipped cream. Will this Southern meal get his mother-in-law's stamp of approval?
Jeff "Sandwich King" Mauro visits Jeff "Breakfast King" Mauro at Chicago's JAM Restaurant and learns the techniques behind his famous French toast sandwich. Back in his kitchen, Jeff makes the Razzle Dazzle French Toast Sandwich, with raspberries, crispy bacon and a sweet mascarpone spread. Nothing says brunch like Jeff's Eggs Benedictwich, with fried ham and a warm hollandaise sauce. And you can't have brunch without Jeff's Sweet Patater Hasher.
Jeff, along with his wife and siblings, revisit their beloved college town of Peoria, Ill., and Jeff takes on Schooner's famous 18-ounce pork tenderloin sandwich. Back in the kitchen, Jeff comes up with his own take, the Central Illinois Pork Tenderloin Sandwich with a homemade apricot mustard sauce. And nothing is more indulgent than Grilled Ham and Beerbit Horseshoe and Nachos Bell Rarebit with pickled jalapenos and a beerbit sauce.
The Mauro family pays a visit to their favorite neighborhood joint to sample their special all-beef bologna burger. Back at home, Jeff makes his own Bologna Burger, topped with a giardiniera frittata and caramelized onions on a Kaiser roll. Next up, a tasty Portobella Burger with grilled pineapple and a teriyaki mayo. For dessert, Lorenzo helps Jeff serve up a Biscuit and Jam Shake with vanilla ice cream.
Jeff celebrates the South Side of Chicago by exploring its regional specialties. He visits Calabria Imports, which invented "The Freddie" -- the ultimate Southside sandwich -- and then returns home to make his own version with a broccoli rabe spread and a fresh tomato relish. Jeff cooks up another South Side classic: The Mother-in-Law and tops his with homemade chili and a side of Escarole Salad.
What could be more comforting than that old standby: the Sloppy Joe? Jeff remakes this classic in a healthier, kid-friendly sandwich he calls the Sloppy Lorenzo. Jeff makes over another comfort food classic with his Chicken Pot Pie Sandwich, and rounds out the meal with Parmesan Tots with a side of buttermilk dipping sauce.
Jeff has never fished a day in his life, so he goes to Chicago's hottest seafood restaurant, Fish Bar, for his seafood sandwich fix. Inspired, he makes delicious Crab Cake Sliders with a blood orange aioli. And smoked salmon is the secret for his mouth watering SS B.L.T. And if that wasn't enough, his Cha Cha Chowder is a twist on the classic seafood corn chowder, served up party style in shooter glasses.
