[Guy] Fresh breads,
delicious spreads,
and layers on layers of flavor.
[chuckling] Nothing beats a great sandwich,
but tonight's chefs will try to beat each other
in a fast-paced Flavortown sandwich face-off!
Whoo!
-[Guy] And I've got something that might melt their minds! -Oh, really?
-Oh, boy! -[Guy] The winner of Round One
gets an automatic 10,000 bucks,
and a shot to double their money,
if they can beat
the all-star judge of their choice,
in the Ultimate Sandwich Showdown.
Who will they choose?
Who will win?
One chef could walk away with a total of 20,000 bucks,
if they can beat the judges,
tonight on Guy's Grocery Games!
Order!
"Let us" meet [chuckles] our sandwich masters.
First up, Molly Curnyn, an abstract artist
who owns an artisan grilled cheese restaurant
in Wilmington, North Carolina.
[Molly] I love sandwiches more than anybody.
Everything is better as a sandwich.
At CheeseSmith, we make all kinds of sandwiches.
We stay on a lot of food trends.
We make a lot of stuff in-house
that take our sandwiches to the next level.
You ready to do this?
-Ready! -Go get 'em.
Next up, we have James Choi, self-proclaimed sandwich nerd
and owner of a Korean-American sandwich shop
in San Francisco.
[James] I'm the reigning nerd king of sandwiches.
I put my Korean flavors into American classics,
to create something
that will blow your mind.
There you go, brother!
You don't look like any sandwich nerd!
And finally, Jeff Strauss, a former comedy writer
who's now the chef/owner
of a deli sandwich spot in L.A.
[Jeff] At Jeff's Table,
we make sandwiches that are
traditional, but with a modern twist.
I'm really lucky.
I had a long, successful career
in television comedy writing,
including the first season of Friends .
I always was that guy,
"Oh, you know, I love cooking," and someone said,
"Well, when are gonna open your restaurant?"
And I said, "No, no. I am too smart for that."
Well, I don't think I'm too smart anymore.
A comedian walks into a grocery store.
-Yeah, and? -Oh, I don't know.
That's all I started with.
Very nice to have you.
I am so glad that you accepted our invitation,
because everybody loves a great sandwich,
but you know what people don't love?
People don't love gnarly sandwich challenges.
They don't like trying to make
the perfect sandwich while fighting the clock,
and playing ridunculous games,
and being judged by three celebrity judges
that are over there, just shaming the fact
that you're probably not gonna complete it
in the period of time that you need to.
Guess what is fun?
Whoever makes the highest-scoring sandwich
in Round One, will win a guaranteed [clicks tongue]
$10,000.
-[Molly and Jeff] Wow! -What?
-[Guy] I mean, $10,000! -[claps]
Whoo-hoo!
Now, the other side of that coin is
the two lowest-scoring chefs,
well, they're gonna have to go home after Round One,
if they don't win.
The winner of that first round
will get a shot at doubling their $10,000 in Round Two,
but, and this is a big but,
only if you can beat one of our all-star judges
-that are back there judging you right now. -Ooh!
For your first challenge,
I want you to make the judges
a totally decadent sandwich.
I'm talking, the savory, indulgent sandwich
of your fantasies.
You know what I'm talking about?
The ones you dream of,
but, you know, you get a fantasy sandwich.
Fantasy.
Fantasy. Oops! You know what? [claps]
We're gonna pick your ingredients,
of your dream sandwich,
the same way that a lot of people pick
their dream fantasy players
in, like, a Fantasy Food Draft.
I'll be right back.
Oh, boy!
Oh, no!
All right.
We have bread choices.
We have cheese choices.
The bread choices today,
Dutch Crunch,
challah,
and raisin loaf.
And for cheeses,
we will have
Havarti,
blue cheese,
and canned processed cheese.
Since this is a sandwich contest,
we're gonna decide by picking toothpicks.
-I don't know why... -Look at that!
...you took this out of my lunch bag.
-This was in my lunch bag. -Because I told you the--
This was my sandwich.
[all chuckling]
We have three toothpicks,
and the longest toothpick
will go first
-in picking the bread. -Ooh!
The shortest toothpick will go last.
So, when you're the first to pick the bread,
-you'll be the last to pick the cheese. -[James] Ooh!
[Guy] So, you are the only female in the group.
I will let you come pick the first toothpick.
[whispers] Okay.
-Oops, think about this. -"Pick" wisely.
Yes!
I feel like it's pretty long.
[Guy] What's it gonna be, chef?
[James] Oh no.
-Ooh! -[Hunter] A shorty.
Going short, coming up.
So, chef, this will give you...
[Hunter] He could get...
Ohhh!
[Hunter] That is really short!
So, it's Molly, James, Jeff.
So, Molly, you get to go first,
and that will be?
The Dutch Crunch.
[Guy] The Dutch Crunch, very nice!
The one in the paper.
[Guy] Holla!
-[laughs] -That was a good one!
Hey, wait a second.
Who would like to party with raisin bread?
[sarcastically] Yeah, yeah!
But, the great news is, my friend,
you get first choice of cheese.
I'll take the blue.
Going for the blue in the raisin!
-Interesting. -[Hunter] It's a bold choice.
Havarti. Give me the Havarti, boss.
And, uh,
canned processed cheese.
The good news is,
you don't have to shop for cheese or bread again.
-Oh! -The bad news is,
that's the only cheese and bread you get to use.
-Oh! -[exhaling heavily]
Thirty minutes to create your decadent sandwich,
featuring your must-have ingredients.
Shop for anything else you want,
but that is the only cheese and only bread that you get.
-I didn't say it! -Out of the three of you,
which two do you think should be the one
that's gonna go for all the 10 grand?
[chefs laughing]
[Jeff] I'm supposed to make a decadent sandwich,
and I have to use two whammy ingredients,
raisin bread, and the Roquefort,
so it's terrifying,
but this is what I do.
I try to take something a little crazy,
and flip it into decadence,
so I know I'm going duck confit,
and pate.
I'm gonna get decadent by bringing the richness
of the pate and the duck confit
against the sweetness of raisin bread,
and the creamy Roquefort.
Ooh, pate,
duck,
raisin bread...
...and red onion,
-which would be... -Red onion, right there, chef.
-[Jeff] Thank you. -[Guy] I like the way this is going.
[James] So, I have to use challah bread and Havarti
in my decadent sandwich,
so this is hard, because this is
the only bread and cheese I could use.
I'm petrified...
[vocalizing] Ooh, ooh.
...but my mind totally went to katsu, ribeye.
I swear there was boneless ribeye.
[James] Challah bread reminds me
of Japanese milk bread...
Milk.
...so that's kind of the inspiration.
I wanted something to cleanse your palate
of the fats, so I'm gonna be pickling shallots,
and Fresno,
-and I love fresh fennel. -Fennel.
To make my katsu...
Panko, panko.
...I need panko for the breading.
Okay. I gotta just go.
[Molly] My Dutch Crunch bread, and the canned spray cheese
are the only bread and cheese options I can use.
Is there boneless ribeye?
Guy, is there boneless ribeye?
No, but I think you could probably butcher it.
Did he take it all? He did!
Something that I could turn it into is
a bulgogi cheesesteak.
All right, ribeye it is.
Bulgogi is an awesome Korean style of fire meat.
It's always cooked really hot, fast,
and it has this delicious sauce.
Pear. Pear, pear, pear.
I have to make my own, with pear juice,
some gojuchang,
and sesame oil.
Sesame oil.
[vocalizing] Where are the onions?
It's similar to something we make at our restaurant.
I would use American cheese,
but I'll have to use canned cheese spray.
I thought that at least,
I could make a bulgogi cheesesteak.
So, let's meet our distinguished judges,
who will be eating,
and possibly, competing tonight.
A chef whose restaurant empire includes four restaurants
and four breweries, she loves grilled cheese with masala.
Give it up for the dancing spice queen herself,
the one and only Chef Maneet Chauhan.
Acclaimed chef, Food Network star,
and creator of the Queso Parm Sandwich,
the Hambino himself,
Chef Christian Petroni.
And, northern California restaurateur
and eight-time Triple G winner,
who used to own a deli, and everything else
in the small town of Guerneville,
the one and only Chef Crista Luedtke.
-Hambino, you just woke up. You still got your PJs on. -[women chuckle]
Oh, this old thing?
Your favorite sandwich.
Italian combo.
Reuben.
-[Maneet] Mmm! -The Reuben.
A good grilled cheese, or a banh mi.
You can't pick one? I mean,
-everybody else was able to pick one, like an adult. -No.
I'll tell you one of my favorite sandwiches.
I'll go make one for you.
-Do I have time? -[Maneet] We would love
for you to make it, so that we can try it.
You got time.
All right. All right. [growls]
Yes!
[Guy] Hunter, do me a favor. Check on the chefs.
[Hunter] Chef, how are we doing?
Doing great.
What are you working on here? What do we got?
I am doing a little duck confit,
a little blue cheese, and liver pate,
to kind of, even, just bump up that extra decadent fatness.
[Hunter whistles] How do you feel about the raisin bread?
Can't let it throw you. You gotta kinda do what you do.
The blue cheese, you're just gonna go melt it right on top?
-Blue cheese is gonna go on top. -Very nice.
[Jeff] First thing I want to do is start
on the star of my dish, duck confit.
I get it into the warm pan with some Fresno chiles,
to add some spice.
Next, I'm gonna work on my crispy onions.
The direction that things are going
is a little terrifying.
I'm pretty sure it's all gonna go together,
but I don't know for sure. I've certainly never done it.
If I don't win this game, I'm going home,
and there's this nagging thought
in the back of my head.
If I manage to eke out a win,
I have to go against those killer judges over there.
-I think it's enough. -Ten thousand bucks, make a sandwich
for 10,000 bucks, sign me up!
All we are asking is that one of these chefs
makes a sandwich
worth $10,000.
-Is that too much to ask? -Decadent and rich.
-Come on! -[Christian] They already lost
the opportunity to pick
their own bread, and to pick their own cheese.
Then, they gotta go against one of us.
And they gotta go against you or Maneet.
-I mean, like, it's like, I'd feel terrible about it. -[laughing] Yeah!
Tequila.
Pepper jack.
Where's the bread I want, here?
And Guy is going to make a sandwich.
Yes! Come to Mama!
So, the crew asked me, they said,
"Hey, without looking, what's your dad making?"
And I guessed it.
-Tequila turkey, right? -Yep.
See? Who knows their dad?
[Hunter] Chef, how are we doing?
[Molly] Oh, you know. Just chilling.
Chilling? What are you making?
[Molly] A bulgogi cheesesteak.
How are you gonna marinate the meat that fast?
Gojuchang. It's powerful.
[Hunter] And, it's delicious!
All right. I like it! Good luck!
I was definitely thrown for a loop that
spray can cheese would be my only cheese.
Cheesesteak, normally I would have on a hoagie roll,
but I think the Dutch Crunch will work.
Not used to cooking with gas.
I've got a griddle.
Bulgogi has an awesome Korean sauce.
I had to kind of improvise, and make my own.
Pear juice for the bulgogi sauce.
Gojuchang, sesame oil.
Pretty traditional,
but the pear would be the sweetener.
I was super surprised to find out that we
could be cooking against one of the judges,
and a little bit terrified.
James, how are you doing?
Doing good.
You know, I haven't used challah much,
but we're gonna figure it out right now.
For my decadent sandwich,
I'm making katsu fried ribeye steak with Havarti,
and fennel and apple salad on the side.
Oh, my God, the time. It's so fast.
Katsu is basically anything fried in panko bread crumbs.
I'm thinking of my kids.
I'm a dad of three, so if I win today,
I could use this money for my family,
and to improve my business.
James is not even cooking his meat.
You want the steak in that katsu sandwich to be
rare to medium-rare. That's how it's traditionally served.
But if you do not let it sit,
then it's going to bleed into the sandwich.
All right, it looks good.
Next, I need to make my fennel apple salad.
A famous chef told me,
"Season everything."
[Guy] This will be a tequila turkey pepper jack sandwich.
Throw the pepper jack cheese,
which is perfect, a little bit of spice to that.
Oven,
to get a little toast on it.
Ah! Toasting that on the rack also makes a big difference.
So, we get this turkey,
a little bit of lime juice,
pepper jack cheese,
and a little bit of heavy cream.
That's my tequila, for sure.
Old family favorite.
[Hunter] It is. It's delicious.
Where's Mom at? She wants some of this, for sure.
[Jeff] I hope to pickle this pear
in just a little vinegar, get a little tangy sweetness
in there, too, to kind of cut through it all.
The raisin bread, I'm gonna put it on the griddle,
to get it toasty.
The canvas is limitless.
You can put anything
on beautiful, crusty bread.
[Molly exhaling] Okay.
Cut while shaking, cut while shaking.
Crusty fried onions will add a little bit of crunch.
I think it'll really help out the sandwich.
If I win today, I would really want to add
a patio to my restaurant.
That's something we really wanted to start with,
make a big outdoor space.
The steak is right there.
Let's go, James.
So, I look up at the clock.
I haven't even fried my steak.
[Hunter] Chef, how are we doing?
[James] Doing okay.
Frying some good ribeye.
Have you ever had katsu fried ribeye?
-I have not, but it sounds awesome. -Oh, okay.
[Hunter] I'm very curious to see how it turns out,
and I like the style, but you do have
eight minutes left. Think it's gonna work in time?
Well, "Feet, don't fail me now," right?
I'm double-frying it, to give it a crispier texture.
Whoo!
Come on, boys!
I have to use the challah, and the Havarti,
so, into the broiler,
to melt the cheese and toast it at the same time.
A little salad.
A little salt.
[Hunter] Six minutes!
[Guy] Roasted turkey,
heavy cream,
tequila,
lime juice,
cilantro.
Whoo, whoo, whoo!
-[Maneet] Ooh, ooh! -[Crista] Oh, my gosh!
-Look at this! -[Maneet] Six minutes!
-Sangwich time! -[Crista] Sangwich!
-Ahhh! -[judges chuckling]
-Oh, my! -Thank you, sir!
Look at that! Talk about bread choice!
Oh, my God!
[Christian] Oh, yeah!
[Crista] It's so good.
[Maneet] So good!
$10,000 to that guy, right there.
[all chuckling]
So, do you get the tang?
-Do you get the-- -[Crista] Oh, yeah!
It's so good. I'm using my socks as a napkin. That's okay, right?
-That's fine. -[Crista] Yeah. Great!
[Guy] Three minutes! Three minutes to plate!
I can't believe this is actually happening!
I got my toasted bread,
and sprayed some cheese spread onto the bread.
I got the steak on there,
kimchi, topped it with the crispy onions,
and put it all together.
How's your fried ribeye going?
-Oh... -Are they done?
-You know, you got the ovens. -I'm just gonna hope for the best.
My katsu's still in the fryer! Oh, my God!
First, I put down the fennel apple salad
with pickled Fresnos and shallots.
Okay.
[exhales]
I pull the challah out,
put my katsu,
and I cut it to show the middle.
[Guy] Sixty seconds! Sixty to go, guys! Come on!
[Jeff] There's no time left, and I haven't started
to build this pretty complicated sandwich.
I get my toasted raisin bread on the plate,
then a layer of the pate.
[Guy] Thirty seconds!
[Jeff] Next goes the confit,
on top of that, my pickled pear,
then the cream Roquefort.
There's literally no time left.
Five,
-four, three, two, one. -[Jeff] I'm throwing arugula at the sandwich.
-[Molly] Done! -That's it! Great job, chefs!
-[all clapping] -[Christian] Good job, guys!
Good job, huh?
I turn around,
and I look at my crispy onions.
Why did you ditch your fried onions?
Well, they were either gonna go on the side or on top.
-I was trying to go for "decadent." -Where do they go?
They go on top.
-Did they make it? -They did not make it.
You cooked all these, they didn't make it?
I know. They're probably pretty good, too.
Oh!
So good!
[Jeff] They're delicious,
but they're in a pile on the sheet pan.
[Guy] All right, judges, here we are.
This is Game One of "Beat the Judges' Sandwiches."
The chefs had to create a decadent sandwich
using the bread and cheese
that they picked in a food draft,
and the winner of this round will earn
[pats counter]
$10,000, and have a chance to double it
if they can beat [clears throat]
one of you three.
Up first, Chef James, Havarti and challah.
Let us know, buddy.
[James] So, I went with a katsu fried ribeye steak.
Next to it, with all that fat,
you need to cleanse your palate,
so we have a fresh fennel salad
with Gala and Granny apples.
You gave us a decadent sandwich.
I mean, what I love about it is
the play on the crunchy interior
with the soft challah.
I love the fresh little salad.
It's a nice bite, after.
The thing I struggle with a little bit here is
your bread-to-meat ratio is a little bit off.
It's like, a whole lot of meat.
You did a really great job.
I like the medium. It's an easier way to go.
It eats really well.
Beautifully cooked,
but it is completely bled through,
because you did not let the steak rest.
Also, really like the way you've got the melty cheese
with the crunchy exterior of the katsu.
It works really well.
Thank you so much.
[Guy] All right! Up next, Chef Molly.
-Yes. -[Guy] Dutch Crunch, and canned American cheese.
[Molly] I made a bulgogi cheesesteak.
I marinated the sirloin
in some homemade bulgogi sauce.
I added some kimchi,
to cut through that rich steak,
and then I used my cheese spray
for a little nice cheesy action,
a little salty bite.
Molly, what a great idea!
A cheesesteak, right?
I mean, and especially, given the fact
that you got canned cheese,
I think that was a really smart game play.
Molly, I've never had
this bread with the crunchy stuff on top,
and I absolutely love it,
and I like the way you treated it.
I love the way you treated your steak.
I'm missing the cheese,
and I'm also missing lubrication.
-Right? Like a mayo, or something? -[Molly] Yeah, for sure.
Yep.
[Crista] It definitely reads dry.
So, you had that American canned cheese.
It was...
What seemed like a whammy
could have been a really great thing,
to just really goop that thing up,
but the flavors definitely read "decadence" to me,
and it is a real inviting sandwich.
Thank you.
Not to be outdone, Chef Jeff, raisin bread and Roquefort.
What do you got, bud?
[Jeff] I gave you
a duck confit and liver pate mousse,
Roquefort, and raisin bread sandwich,
with a little bit of pickled pear,
a tiny bit of fennel in that.
When this sandwich came in front of me,
we already knew that you were climbing a mountain,
you had a mountain to climb to get past, right?
But when I take a bite of this,
it, like... [claps] It plays.
The choice of the duck confit was really smart,
because duck confit is inherently decadent.
The raisins play really great against it.
I love the funk of the blue cheese, man.
Sleeper hit. Wow!
The flavors that you have in here,
it's a beautiful acid
paired against this raisin bread, delicious.
So really smart combination.
Nicely done.
Thank you, chef.
I do think that your idea of those fried onions was a great one.
Because it would have given it that savory crunchiness,
which would have been a welcome respite
when we are taking this rich, decadent bite.
Thank you.
Thank you very much, chefs.
One of you is gonna win $10,000 in a few minutes,
the other two are gonna say, uh, buh-bye.
But until that happens, everybody's in the running.
I'm gonna send you back to the kitchens.
we'll make some decisions, and we'll call you back.
Thank you.
Judges how do these decadent sandwiches stack up?
Remember, we have 20 points available in gameplay,
20 points available in taste, and 10 points for plating,
for a possible of 50 points.
Well, before we do this,
I'll let you know the judges are nervous about going against one of you,
but we're gonna get into the scores right now.
We'll start off with Molly.
50 points available over all.
17 in gameplay...
...13 in taste...
...7 in plating, for a total of 37.
Good score.
James.
16 in gameplay...
...16 in taste...
...7 in plating for a 39.
Very nice score.
Jeff has got to get a 39 or better.
17 in gameplay...
...16 in taste...
...7 in plating and a 1 point win!
-[Christian] Whoo! -Congratulations, Jeff.
Oh, my God.
-[Crista] I know. -One point win.
Listen, chefs, I'll tell you something.
Very respectful scores, especially in a crazy sandwich setup.
Thank you very much.
-[Maneet] Thank you. Take care, you guys. -[Christian] Good job.
[Crista] Really good job.
I was sad to be eliminated but it was super fun,
and I think that Jeff deserved it.
I hope my kids are proud of me,
and hope they thought I did a good job.
-Congratulations, you just won $10,000! -Yeah!
-That's incredible, thank you. -[Guy] Well done.
Well done, 10,000 bucks.
Now you have a chance to win an additional $10,000,
if you could beat one of our superstar judges in a final sandwich showdown.
So let's take a look at who we have for you.
Now first we have Christian Petroni.
He was the season 14 Food Network Star.
Now, Crista Luedtke,
eight times she's competed here and eight times she's won triple G,
with over $100,000 in winnings.
And then... there's this one.
Chef Maneet Chauhan.
Culinary empire.
She won, um... [snaps fingers]
-That new show. -[Guy] Uh...
-What was that show called? -[Crista] What's that thing called?
[Guy] It's not, it's... it's...
-Crista, you know! -Oh, I know.
Crista, what's the name of that show?
-Tournament of Champions. -[Guy] Oh, that's right! Tournament of Champions.
So, all masters of sandwich in one form or another.
What do you think, Jeff? Who... Who's it gonna be?
I am gonna go east coast, west coast.
-East coast, west coast! -Whoo-hoo!
-[Crista] The Hambino! -[Guy] Versus the Hambino.
-[Exclaiming] -Step right up, Hambino.
So we, of course... we're gonna need a stand-in judge.
Let's go in and bring my son, Hunter Fieri.
-Yes! -Hunter, step on in.
[Christian cheering]
-Hey babe, how you doin'? -How you doin'?
So, there we go, Hunter took his stock boy outfit off.
This is it, fantastic.
I've got three judges, I've got two competitors.
I've got a final round, I've got 10,000 bucks on the board.
Round two starts now.
Chefs to your carts. Good luck.
Gentleman, this is the final battle of beat the judges sandwiches.
Chef Jeff, you already sent home two really great sandwich makers.
And you have won 10,000 bucks.
Now, you got to choose anybody you wanted,
you picked the great Hambino, Christian Petroni.
And it is the ultimate sandwich showdown, worth another $10,000.
For the ultimate sandwich showdown,
I want you to make everyone's favorite.
I want you to make a mile high sandwich.
Give your remaining judges layer upon layer upon layer...
...of great sandwich flavor.
Most importantly, I want you to use exactly 10 ingredients.
Oh.
-Because we're playing "One Ingredient Per Aisle." -[Christian] Ugh.
Ooh.
This is your fault, probably.
-You shouldn't a picked me. -[Guy] Chiggidy chow.
-You should have never picked me. -[Guy] Chiggidy chow.
You have to shop all 10 aisles for 10 ingredients
that you must use in your dish.
Because we are having a special introduction to things,
we're not gonna do the "3, 2, 1, Go."
All right?
[Christian laughs]
[Jeff exclaims]
Here we go!
Aisle 10 is flashing.
Look at this, what kind of grocery store has a lighting system?
Aisle 10, all right.
I need to make a mile high "sangwich",
but I can only choose one ingredient per aisle.
Which means you're building your dish as you go.
[Jeff] So we start off in... in the most important aisle,
which is aisle 10.
And you gotta make a choice.
It's gonna be meat...
...or cheese.
And I go smoked turkey.
[Guy] And Jeff went with turkey.
[Christian] I see the jumbo pack of bacon,
and I know that this is a no brainer,
I found my protein.
[Guy] Aisle nine: frozen and bread.
Aisle nine. [fake scanning noises] Boom!
Texas Toast.
It's thick, it's buttery.
and it's gonna help me to build my mile high "sangwich".
[Jeff] And I grab the Dutch Crunch rolls,
because they've got height already, they've got great flavor.
For my mile high sandwich,
I'm gonna make a double-decker, double-turkey sandwich.
[Guy] Aisle eight: Candies, chips, coffee, cookies, cereal.
[Christian] Aisle eight, I'm perusing, I'm lookin'.
I see a ton of chips.
I wanna use it for its texture, right?
I am making a bacon-y, crunchy sangwich
called the "Gluttonious Hambonious".
♪ Hallelujah hallelujah♪
[Jeff] I grab pork rinds, salt and vinegar pork rinds,
because they have that little sore note
that... that brings a little brightness.
I have no idea how I'm gonna use 'em.
[Guy] Aisle seven: syrups, popcorn, candy, condensed milk.
[Crista] Honestly? I've had this game twice,
it is the worst game, hands down, in this kitchen.
I am so glad that I am not competing in this.
This would be a really tough one.
[Jeff] Aisle seven: baking goods.
Not a lotta stuff, I can do here.
And then I see the jerky.
And I have this idea, I can do double decker, double turkey jerky.
[Christian] Aisle seven, I see the hot honey.
It's gonna be perfect to glaze this bacon.
Here we go, baby food, and international aisle of mystery.
[Christian] Aisle six, I'm a little stumped.
There's some new mystery ingredients right here from other countries.
We bought a storage container, it had all of this on it.
We don't know exactly what these ingredients are.
I find a little fermented chili, I think.
I don't know what it's gonna taste like, but I take a gamble.
I do see the chilis...
Oh.
...the jarred chilis and so I go for that and hope for the best.
[Guy] Okay, aisle five!
-[Christian] Lovely. -[Guy] Kingdom of canned goods.
[Christian] Aisle five, I see that boxed mac and cheese
and I'm like, "Let's play".
I want it to be in the sandwich, sort of cascading over.
I grab a little French onion dip.
I'm gonna use it to make a sauce.
[Guy] Going to aisle four.
Pastas, pasta sauce, international.
[Christian] I go for the tomato bouillon.
Now, I know I can do something with this powder.
So I'm definitely taking it.
In aisle four, I grab tahini.
I'm kind of blindly grabbing things,
but I'm hoping I can make some magic.
Tall magic.
Aisle three. You can't lose, just grab some booze.
I have the mac and cheese from aisle five.
And I see the beer, so I'm like, "Oh, beer mac and cheese."
Aisle three, I don't go for booze, I go for bitters.
I want something that I don't have to cook...
...to bring flavor.
I've got all these things that I think can work together,
but I haven't decided how.
And next up, aisle two: condiments.
[Jeff] I can get one thing, I need mayonnaise.
It's heaven for a sandwich maker.
[Christian] I see the mayo, super easy, right?
All right, gentleman, in your final aisle.
Aisle one: produce!
In my opinion, there's only one thing that you need in aisle one,
and that is the avocado.
In the produce aisle,
I'm grabbing a shot at redemption, with red onions.
[Guy] You good?
Gentleman, to your stations! Start cooking.
Going up against Christian is super daunting.
[Christian] As much as I want it,
there is no one in this supermarket
that wants it more than Jeff right now.
[Guy] This should be good.
The interesting thing about this game, "One Ingredient Per Aisle",
is you've got 10 things, you've gotta use all 10.
And they're building a mile high sandwich.
-They can't use anything else. -No.
This is a tough game.
[Guy] 25 minutes!
What's your idea, Hambino?
Bacon sandwich glazed with, like, hot honey.
Texas Toast, 'cause it's cut nice and thick already,
so it's gonna help me with my height.
I really want to go decadent,
so I'm gonna make this, like, mac and beer cheese.
I'm stoked, dude.
Hey, start cookin'.
All right, got it, thank you.
I'm messing with ya.
[chuckles]
First thing I'm getting started on is my bacon.
I wanna get a big cast iron,
and I very simply just want to start rendering that bacon.
Interesting approach. You're not gonna cook the bacon in the oven?
You're just gonna go for this big...
I'm goin' kinda, like, just throw it all in a pan.
I want some crispy.
I want some not as crispy.
As it starts to render,
I'm gonna add a good amount of that hot honey.
And some of the Asian jarred chilis.
The hot, spicy, sticky, caramelized bacon.
Ugh, I love it.
Next thing I'm gonna do is give the Texas Toast
the TLC that I know it deserves.
My strategy is cook something that I would wanna eat...
...at 2 A.M.
How's it goin' over there, chef?
So far so good, chef. How you feeling?
Like you're gonna kill me, but, you know, I'm gonna try.
No, stop.
[Christian] So, yeah, I wanna win.
Can you imagine? Like, I'm a judge here.
I was on Tournament of Champions!
I won Food Network Star.
I can't have Jeff take me out.
-I think Jeff has just got the taste of a win. -Yes.
[Maneet] He's so ready.
-[Crista] And he's warmed up. Right? -I know.
All right, chef. Tell me what's on the menu, bud.
I got a mile high turkey and jerky sandwich.
A little French onion dip for my mayo.
And I'm gonna go back to those fried onions again.
[Guy] And bitters.
Jeff has some interesting ingredient choices.
-Yeah. -He's got tahini.
-He's got, like, some chili. -Bitters.
Bitters and... and mayo?
-[Hunter] Bitters, mayo-- -Interesting.
[Jeff] I'm gonna start with one of the costars, smoked turkey,
so I treat it with a little chili paste, and tahini.
Tahini is gonna add this kind of nutty umami.
I get it on the grill, to bring out that sorta smoky, meaty flavor.
Next I'm gonna work on the mayo, jerky spread.
Mix the bitters in with the mayo,
and I get that umami flavor building up.
So I started by hand chopping the jerky, but it wasn't getting fine enough,
so I threw it into the food processor.
With the mayo and pork rinds and finish up.
If I win this $20,000,
I'm gonna split it between my team, who works with me at the deli...
...and a charity in Los Angeles, Polo's Pantry.
They help feed the local unhoused population in Los Angeles,
and they're really incredible.
Chefs, we've got 17 minutes. 17 to go.
[Christian laughs]
Now, it's time to address my beer of mac and cheese, baby.
[Guy] How we lookin', Hambino?
We got the beer here goin'...
...for our macaroni and beer cheese.
Why use water to dilute the flavors of this beer.
We're gonna just cook the pasta in beer.
It is just gonna impart more flavor.
That beer is strong.
I didn't realize how hoppy it was,
but I think that's gonna work to my advantage.
Christian used an IPA for his mac and cheese.
That's a pretty bitter beer.
You know, it's in the mac and cheese, maybe the two together--
-[Hunter] Can balance out? Yeah. -[Crista] Yeah.
[Christian] And the last thing I need to work on
is the thing that I know is gonna take me over the top.
And that is gonna be my creamy, avocado mayo.
You're gonna get some freshness from that avocado,
and great depth of flavor from that chicken bouillon powder that we threw in there.
Don't tell nobody about that, all right?
All right, chef, how we lookin'?
You got 10 minutes left.
[Jeff] I'm feeling pretty good this time,
we'll see if I can get it right.
I'm gonna make the same fried onions, but I don't have milk.
So I'm gonna put 'em in some mayo.
And also, I can use the onions two ways.
Gonna want a little flour on there.
Fried and pickled.
[Crista] Jeff's got onions.
So he can pickle it, he can fry it, that's two layers!
-Cross-utilized. -Yes.
What can you cross utilize and how can you make it taste delicious.
I think this is great gameplay.
[Guy] Okay, what's going on with the bread. You're gonna treat that bread?
It's supposed to be decorative,
it's supposed to be layered.
You bet.
When Guy talks, you listen.
I take Dutch Crunch rolls,
and slice 'em regularly and then others I slice to make extra middles.
Easy to stack.
Three and a half minutes, chefs, three and a half.
[Christian] It is time to build.
Start with a healthy,
healthy schmear of this avocado mayo,
and then a good amount of bacon on top.
I throw a handful of those salty, vinegar-y chips.
And that is my first layer.
Second floor, please.
I put another piece of Texas Toast on top of that.
And another schmear of avocado mayo, another handful of bacon,
and now it's time for the old gilding of the lily.
Time to take that bitter mac and cheese.
So this thing just gets taller and taller.
I'd go and grab a step ladder at this point.
Always wanted to do this.
I just love to see this mile high "sangwich"
with the steak knife inside of it.
[Guy] 1 minute and 30 seconds left.
Jeff, you better start building some sandwiches, homie.
I am on it.
So I start plating. Get the bottom bread on the plate.
Then I put my jerky spread on next.
Then pickled onions,
smoked turkey, then fried onions, then bread on top.
[Guy] Five seconds, chef.
[yells] Five. Four. Three. Two. One.
Chef, that's it.
[Jeff] Time's up and then it hits me.
I forgot to use the onion dip.
[Guy] There we go, great job. Great final battle!
-[Hunter] My gosh. -[Crista] Nice job. Oi [whistles]
All right, this is it.
Game two of "Beat the Judges' Sandwiches."
We ended up with a classic east coast, west coast sandwich showdown.
And I thought for sure it would be pastrami on rye versus avocado toast,
but no!
Nope the big New York guy grabbed the avocado.
What is today's world coming to?
Chefs had to play "One ingredient Per Aisle".
I asked them to make a mile high sandwich using exactly 10 items,
that they pulled from all 10 shelves of all 10 aisles.
Chef Petroni up first.
What did you make for us?
We call this the "Gluttonious Hambonious."
This is something that I really want to eat
at like 1 o'clock in the morning.
And when I heard sky high, mile high, piled high,
I went for the Texas Toast because it's so thick.
Then I took bacon, and some chilis.
You got the creaminess from not only the avocado,
but I took some of that really good mayonnaise,
made of fortified spread mayo, and that goes on every layer.
And then the bitter mac and cheese sauce.
Ridiculous.
Ridiculously good, chef.
Plating? I love it.
I love that, you know, the... the mac and cheese is kinda spilling out.
Like, you know it's gonna be messy, just by lookin' at it,
and that's how I love a sandwich.
This is like a three napkin sandwich for me.
I could even use a little bit more heat from those chilis.
But every little layer you built?
Yeah.
Coming from you? An honor.
The flavors are fantastic.
The one thing that I am missing on this
is a crunchy, fresh component.
Right? Instead of avocado if there was fennel pickled, or there was onion pickled,
I think that would have just made this a complete sandwich.
Timmy?
-Hey, young Tim. -Hey, babe.
[Guy laughing]
I gotta tell ya this reminds me of my college days.
You know exactly what I'm talking about.
I didn't go to college.
[judges laughing]
No, but you... you know about the night I'm talking about.
I think that you have a lot of rich flavor.
That avocado mayo that you have on there...
...just soothes it all out.
I'm not a fan of the bitter mac and cheese,
it's just, like, it's IPA is too much for me.
-[Guy] Nicely done, thank you very much. -[mouthing] I love you.
Not to be outdone, Chef Jeff, what do you have for us?
From the same point of inspiration,
which is if you gotta do a mile high sandwich
you gotta be thinking about what you would eat late night.
So I made for you a double turkey, double decker mile high sandwich,
I made a deviled turkey salad, with pork rinds and mayo
and tahini and chili to really bring out as much umami
because I didn't have cheese to use in there.
And then you got the onions two different ways.
Pickled, a little brightness,
and the crispy onions that I didn't get on in the last round.
Like, just the smells coming off this plate,
when it got sat in front of me, was like "Wow!"
Like, I can... I can smell, like, the depths of nuance going on in here.
That situation on the bottom that you did with the bitters and the jerky?
Like, I was a huge sceptic.
It's delicious.
I was actually genuinely impressed on the creativity you had
of grabbing the ingredients you did.
We were all like...
..."What's he gonna do with jerky and bitters and tahini?"
It actually is quite delicious and I might have to try it myself.
The Dutch Crunch was a great move.
It's a great bread, I would have chosen that as well.
Were you able to use all the ingredients from all the aisles?
I left one on the counter.
Where did that come from? What aisle?
-Five, I think. -[Guy] Okay.
-[Jeff] Yeah. -[Guy] Gotcha, gotcha.
I wish you had put that seasoning pack in there.
That would've been pretty crucial,
I think it coulda helped you in building another layer to this.
I love the different flavors that are going on over here.
Deep fried onions, fantastic, I'm glad that you added that.
And the pickled onions, it does add the brightness and freshness to it.
Delicious!
Thank you.
Chefs, thank you very much, great battle.
[stutters] One of... Hands down
one of the most difficult battles that you have is "One Item Per Aisle"
and then to make a sandwich...
I don't know.
All the stuff that you want to make a sandwich with are in aisle 1 and aisle 10.
Chefs back to the kitchens, we'll call you when we have a decision. Thank you.
Who's mile high sandwich is worth a pile high of cash?
Just remember, we have 20 points available in gameplay,
20 points available in taste, and 10 points for plating, for a possible of 50 points.
I will tell you what that was one fantastic battle.
Let's take a look at the scores, gentleman.
It's a one and done. Someone gets 10,000 bucks.
Gameplay, Jeff, 16...
...17 in taste...
...Plating for 7 for a 40. Wow.
I thought they were gonna beat you up worse for missing that ingredient.
I'm impressed.
Petroni.
Gameplay, 17...
...taste, 18...
...plating an 8. 43.
Congratulations, Petroni wins.
Uh, congratulations, Christian.
-Good job. -Whoo-hoo!
I'm gonna tell you, you're a mad genius, man.
-And I'll look forward to seeing you again. -That would be an honor.
-[Guy] All right, Jeff, very nice to meet you. -Thank you.
[Guy] Thank you so much.
[Jeff] I feel super lucky to have gotten this chance.
And I'm still going home with $10,000 for my workers and for Polo's Pantry.
Ladies and gentleman, meet the winner
of "Beat the Judges' Sandwich",
the one and only, the great Hambino!
-[judges cheering] -[Guy] Congratulations, chef, congratulations.
This is actually my first time winning in Flavortown Market,
and it could not be sweeter.
So there you go, folks.
That just proves that he doesn't just talk a great sandwich game,
he proved it and he's won 10,000 bucks in the process.
Congratulations to the great Hambino.
And we will see you all next week! on Guy's Grocery Games.