[Guy] They're the most feared boxes in the food world.
They claim to be filled with Flavortown Market's
finest ingredients.
But once inside the chefs' homes,
they unleash a whole lot of crazy.
Oh no, what is this?
[Chris] All right, stop. Please stop.
What, what, what? How many ingredients?
- Real cool, Guy. - Whoo, whoo, whoo.
Tonight, I'm grilling these all-star chefs...
[Chris] Ooh, amazing.
- It's my house, don't worry. - [Guy] ...on their sandwich
- making skills. - Whoo.
[Chris] Ah. They're not peeling.
[Guy] That's right, it's a sandwich showdown.
[Brian] Oh my God, it's gonna be so good.
Right now on GGG Delivery.
So Hunter, are you ready to see
how tonight's chefs stack up?
- Of course, let's roll it. - Let's beat it.
Now first up, we have successful restaurateur
who can make a sandwich
with literally all the fixins.
We call him Shenanigan.
It's the one and only Chef Brian Malarkey.
Guess what? I know how to make a great sandwich.
I don't color inside the lines.
I color outside the lines
and create new things. They're sit... They're going,
"How are we gonna get Malarkey?
What shenanigans are we going to pull on him, huh?"
But I am a good shopper. We've got a loaded pantry.
The refrigerator has gassed out and ready to roll.
I am like a chef like assassin right now.
[Guy] I didn't know if that was a dance move...
[Hunter] Yes.
- I think an aerobics. - That maybe
or he's losing oxygen.
- He's playing charades. - [Hunter] Right.
[Guy laughs]
Next, acclaimed restaurateur
and winner of The Great Food Truck Race
who makes incredible sandwiches and sausages,
OMG, it's Chef Chris Oh.
[Hunter] Welcome.
[Chris] What's going on guys, this is Chef Chris Oh.
I was born to make sandwiches,
anything with cheese and bread,
you name it, I've done it.
But the one thing I haven't done
is GGG in my own kitchen.
Guy and Hunter, they do this for a living.
I know they're gonna flip me upside down.
I love him so much, I mean,
I even did my hair just like him.
And I like it, you're still sporting the blonde.
And finally, ladies and gentlemen,
the first ever winner of Tournament of Champions
and sandwich maker herself,
give it up for [indistinct]
Chef Brooke Williamson.
Yo, she's got the belt there.
I love that.
[Brooke] I know my way around a sandwich.
I have a restaurant
that has many sandwiches on the menu.
I am constantly being asked to make sandwiches
by my son for lunch.
Guy and Hunter
has never been an easy pair
to send you groceries.
I'm ripe with anticipation
for what I'm going to get in those boxes.
[Guy] I'm glad that the belt is proudly used
as a serving dish
in the Williamson family household.
Chefs, welcome to GGG Delivery.
You're invited to take part
in a very, very special sandwich showdown.
[Hunter] Mmm-hmm.
Yes, we've sent you guys
two boxes of Flavortown Market's
finest sandwich-making ingredients
for a double decker two-game competition.
[Guy] Two-game competition and the...
- And then, did it [indistinct] - [Hunter] Yeah.
[Guy] And at the end each game,
our distinguished GGG judges
will score your sandwiches based on gameplay,
creativity, plating, and, of course,
your description of the taste.
[Hunter] The chef with the highest combined score
after two rounds will get a shot
at winning up to $20,000.
[Guy] So, let's start off with something found
on the lunch menu of every diner in the country.
I'm looking for a sandwich and a side.
- Okay. - [Guy] Luckily,
your game one box contains
everything you need to succeed.
Oh, yes.
Argh.
Oh, that's so heavy.
- [Chris] Oh. - [Guy] Look at the goodies.
Chili cheese fries.
- Lasagna. - Cheddar cheese.
[Brooke] Turkey dinner.
Chicken pot pie.
Ooh.
[Guy] Chefs, hold on a second.
Hold on, hold on.
- Hunter, chicken pot pie. - [Hunter] Yup.
- [Guy] Chili cheese fries. - [Hunter] Yeah.
- [Guy] Turkey dinner. - [Hunter] And lasagne.
[Guy] And lasagne.
Where's the sandwich stuff?
You said you want a stuff found
on a diner menu, a classic diner menu items.
[Guy] Hunter, how're they supposed to play
a sandwich and a side with this stuff?
[Brooke] Hunter?
You know what, Hunter? I got an good idea.
- And what's that? - [whispers]
It's a good idea. It's a really good idea.
- Totally. - [Hunter] Yes.
You're gonna thank me later.
- Oh. - [Hunter] I have a surprise.
- It's the old order up wheel. - Ta-da.
[Guy] You're gonna flip for ingredients
in that diner classic bag
into a sandwich and a side
because we're also playing Flip this Dish.
- This is terrifying. - [Guy] I think, Chris,
this is your first time here,
I'm going to give you the opportunity to go first.
- Ready? - Yeah.
You got to let me get a few rotations.
- Tell me when. - All right, stop.
Please stop, please.
[Guy] There we go. We stopped.
- [Chris] Ooh. - [Guy] Chili cheese fries.
[Hunter] Nice.
Champ, you ready?
Let me get it going, tell me when to stop.
Stop it.
[Guy] And you get chicken pot pie.
[Brooke] It's lovely. Thank you.
[Guy] Shenanigans, would you like to have
the turkey dinner or the lasagne?
Because he's the OG.
Turkey dinner, please.
[Guy] Turkey dinner, not a bad choice, Chef.
Turkey dinner it is for Shenanigans.
Chris Oh gets the chili cheese fries.
And the one and only [indistinct]
Chef Brooke Williamson gets the chicken pot pie.
You must turn these ingredients
into a sandwich and a side.
We could also do three ingredients
and one package,
or you can do three ingredients
and two pack...
- Three ingredients... - We can do three, two,
one or go,
but you could... Which one you want to go on...
Yup.
I don't think we know what's happening.
It's turkey dinner flip this dish
into a sandwich and side.
I open up my bag.
I've got a turkey breast,
canned cranberries, you know, the good stuff,
biscuits in a hard package, and some potatoes.
It's like a road map to paradise for me.
Oh, my God, it's going to be so good.
Biscuits are my bread. So I'm gonna make
a turkey cutlet biscuit sandwich
with crispy shoestring potatoes,
rinse these a little bit.
If you don't make French fries out of potatoes,
then what you're going to do with them?
I'm going to make my biscuits.
There we go.
Oh, I forgot to read the instructions.
Hold... Can we just hold it for a minute?
One second.
Timer, all right, kids,
15 minutes.
Now I'm going take a big turkey breast
and cut as... Cut some little cutlets off it,
a little sliders right there.
Pound them down, flatten them out
so they cook nice and even and quickly.
We'll do it half and half because I don't have
buttermilk for everything else.
Okay. Gonna soak that for a second
to tenderize it up.
Immediately I know I want to make,
kind of, an aioli.
Kind of, consider myself a condiment king.
So when I make a great sandwich,
it's got to have a lot of the sauce.
I want pure umami here.
Now I have this Japanese Kewpie mayonnaise.
Oh, yes, yes, yes.
Which is just insanity.
The cranberry is my acid, my sweet.
See if I can whip it.
And I whisk it up.
- Oh, my God. - [Guy] Oh.
What Hunter and I have done is we took the items
out of the bag.
What do we got here?
You could have taken...
Made a burger with some buns.
Oh, I know what we'll do.
So I'm doing a Juicy Lucy, Hunter.
- [Hunter] I love it. - Where's that ricotta?
There we go.
Now, we're going to go over on top
and pinch the extra meat
to make sure that we seal the exterior.
- [Hunter] Okay. - [Guy] Great.
We've got the chili going here.
Oh. Oh.
What am I gonna make?
I opened the chicken pot pie bag
and I see a chicken, of course,
cream, carrots, and pastry crust.
Defrost.
And that is leading me
to a fried chicken sandwich today.
I've chosen the pretzel bun because I know
it'll stay soft and squishy.
So pretty. Looks great,
and a nice little toast on there.
Cut this thinly.
With a fried chicken,
it's about the perfect crunch.
Little cutlets.
I have to use the cream,
so I might as well use that
as to sort of glue,
to hold my breadcrumbs on.
And that is going to need to go in this flour.
All right.
I got panko and flour.
Now we can get this chicken
in the oil to fry.
Yes. I got this.
[rock music playing]
[Chris] I got to turn chili cheese fries
into a sandwich.
I got the chili, I got the sour cream,
potatoes, and cheese.
[rock music playing]
Oh, dude.
It just came to me. Oh.
Why not we make like a cool classic Japanese sandwich?
So basically, I'm doing a riff
off of Japanese egg salad sandwich.
What we're gonna do is replace the egg salad
with some chili and some cheese.
I'm soft boiling some Huevos.
So these are going to be in the sandwich, you'll see.
Who doesn't love chili and a nice egg?
I got some bread all the way from Japan.
I mean, Koreatown.
And I'm gonna turn those potatoes
into some Furikake seasoned potato chips.
Ooh, this is going to be money.
And I'm going to load this
with a buttload of cheese, duh.
It should be delicious.
If you ever like classic Japanese egg salad sandwich,
I wanted to emulate that texture
with the chili and the cheese.
So, get that nice smooth texture
like egg salad.
All right.
And then dip will be a pickled
ginger sour cream.
Sour cream.
Blend, done, boom.
Ooh, amazing.
All right.
So I'm peeling my eggs,
and they are not peeling.
Oh, my God,
my eggs are a little too soft.
It's so funny, like, this is my kitchen,
but don't feel like my kitchen right now.
I'll do it again.
[Guy] Our all-star chefs are really in a pickle
trying to create a sandwich and a side
that the judges will relish.
You're in my camera.
But some of them may or not finish in time.
Hunter, here to critique tonight's sandwiches
is our triple decker panel of judges.
First up, executive chef
at one of the most renowned resorts in America
who probably makes a Beau mac and cheese sandwich,
- Beau MacMillan. What up, bro? - Did you make that up?
- Beau mac. [laughing] - I know, man.
Good to see you, everybody.
[Hunter] Up next, food critic and world traveler
who has eaten sandwiches on almost every continent,
- Simon Majumdar. - Simon Majumdar.
[Simon] I have to tell you
that I have actually eaten sandwiches
at the home of lord sandwich
where it was invented.
So I think I'm a bit of an expert on the sandwich.
[Guy] But of course you have, sir Simon.
[Hunter] And last but not the least,
a food columnist and cookbook author
who serves her kids sandwiches with a smoothie,
Ms. Catherine McCord.
How you doing, Catherine?
Hi, handsome gents, I miss you guys.
So Hunter and I are trying to see what it would be like
if we cook with all the bags
and that's what we're in the middle of right now.
We have a Juicy Lucy Burger
where we took the ground beef and stuffed it
with the cheddar cheese and ricotta.
We've got biscuits coming out of the oven.
We got French fries that had been double fried.
Look at that.
Beautiful cream sauce.
You will be able to pour over this monstrosity.
Judges, we got a lot going on.
- Wow. - [Brian] My biscuits,
and biscuits aren't burning,
them biscuits are perfect.
There we go.
Got that potato going.
I've got a plan for the turkey.
So, now I need to build the dredge as we call it.
Panko would really make me happy right now.
And then it comes to me, I don't have panko
but I have biscuits and I'm going to fold that
into my flour as I, kind of,
pan-fry my cutlet of turkey breast.
[Guy] Shenanigan, what are you making?
I'm gonna make a chocolate cake
with a pumpkin ganache.
I'm feeling pretty good.
I'm like in a rhythm here.
[dramatic music playing]
It's my house, don't worry, it's all good.
Don't tell the judges,
but the shoestring potatoes, I don't know.
I put to many of them in the fryer,
I brought the heat down to a low.
I didn't get it back up hot enough.
I'm watching the clock
stirring, and stirring, and stirring.
Trust me. Listen,
I think I can pull this off.
- Whoo. - [Chris] All right.
[Brooke] Now that this has defrosted,
I'm going to turn this pie dough
into, like, a little...
Sort of crumble it and toss it in
with the carrots slaw.
The first thing I do is season it
with cayenne, cumin, paprika.
Get that in the oven and it going.
[Guy] Chef Brooke Williamson, what's on the menu?
- Talk to us. - [Brooke] So I'm doing
a fried chicken sandwich.
My side dish is going to be
a carrot slaw. Okay.
For my carrot slaw,
it's really just going to be
shredded carrots, fresh cilantro.
That's gorgeous.
Aioli.
And then I'm going to toss in my seasoned bread crumbs
for a little extra spice.
I have so many spices on there
like cumin and the paprika.
That brought it together.
Next, I go to the chicken.
These are gorgeous, nice and crispy,
and it's going to go into the oven.
Ooh, feeling great.
[Chris] I'm waiting for these lovely eggs to finish.
Yup.
Here's my side.
[Guy] Chef Chris Oh, your first time here,
- how you feeling? - I'm feeling good.
Are you feeling any of the nerves
of your first competition here?
Absolutely not. No.
Good, good. That's what we like.
[Chris] Oh, my God. Oh, it's...
And then I check out my eggs again.
These eggs, man.
[dramatic music playing]
Five minutes.
[Chris] Oh, man.
Ugh, they're not peeling.
Let's go to plan B.
Eggs one, Chris zero.
But it's okay, I know how to fry an egg.
All right, judges.
So what I present to you here.
So we've made a Juicy Lucy ricotta
and cheddar on the inside.
[Beau] Oh. Oh.
[Guy] Hunter made the double fried French Fries.
I eat burger.
[Catherine] Oh, my God. That is insane.
[suspenseful music playing]
[Guy] I'm not done, you know.
The ricotta in the center of that,
that's life-changing.
That needs to come with a warning.
[Guy] Three minutes, chefs.
Plating time now.
I've got my biscuits,
I've cut them in half.
So the aioli goes down on the bottom,
put my beautiful little turkey cutlets.
Oh, they look great.
Crispy, boom, boom, boom.
And I have pickled onion, put a little bit more aioli
on top of that.
I need something that holds
my little biscuit sandwiches together,
two Rosemary plant.
I had these amazing Rosemary
from Nature's Garden,
my pantry right outside the door.
Yes.
[suspenseful music playing]
There is no way these shoestring potatoes
are going to be crispy when time is up.
Time is not on my side.
The world doesn't always go
the way you want it to,
so you'd got to make adjustments as you go.
There are going be to a potato latke.
Oh, nice little toast in that bun.
First, I put the buns down.
Dollop of aioli.
Add my fried crispy chick breast.
A little of that aioli on top, too.
And then I plate my carrot slaw
on the side.
[Chris] So there is that.
I take the pickle ginger
sour cream and top it
with some pickled ginger.
This is... Right, this is the main...
This is the star of the show.
This bread has a different
texture to it.
It's super light, and airy,
and chewy, uh, which you don't get it
from a lot of white breads
that you buy at the store.
This is the Beyoncé
of the Destiny's Child.
And I want the chili to, kind of, cool down to set too,
almost like an egg salad.
Japanese sandwiches, they cut the ends,
just like that.
[Guy] One minute. One to go.
One minute.
Oh.
And then the fried egg to top it all off.
Five, four, three,
two, one, that's it.
- [laughs] - Done.
[laughs]
Nice job, everybody.
Whoo.
I'm never cooking an egg
ever again in my entire life.
[Guy] Chefs, your sandwiches
all look really upper class.
It's time to find out what the judges say.
- Upper class. - Hunter, that's a winner.
That is a winner.
Judges, here we are at GGG Delivery
Sandwich Showdown game one, Flip This Dish.
Chefs picked the classic diner dish
from an order up wheel
and then flipped it into a sandwich in the side.
Up first, Chef Brooke,
what do you have for the judges?
Well, I got chicken pot pie
and I turned it into a fried chicken sandwich
with a cilantro and carrot top aioli,
some griddled onions,
the whole thing is on a toasted pretzel bun.
And then I've toasted that Chicken Pot Pie pastry
with a bunch of different spices.
It's like oozy, and beautiful, and saucy.
Hmm, oh, my God,
- it's so good. - Saucy.
[Brooke] I've got a slaw here,
that is gonna provide that ting.
And it's so harmonizing of a chicken pot pie,
and the crisps on the chicken is so light,
and airy, and crunchy.
[Beau] So Brooke, I love pot pie,
it's an American tradition.
The fry on your chicken looks totally amazing.
It looks really golden, and crispy, and delicious.
- So good. - [Simon] Chef Brook,
what I really like was the fact that you got the fried element
and you got the fresh element
using a very limited pantry.
[Catherine] Chef Brooke, I looked at your sandwich
and I'm like, "Holy Moly,"
but the one thing that I really feel like you fail,
what is the part about a pot pie,
it is that pie crust.
And it just becomes a bit of an afterthought
putting it into the slaw.
- Chef Chris Oh. - [Catherine] Oh, a baby.
- What's your baby's name? - [Chris] Isabelle.
[Guy] Is it legal to be presenting a dish
winning over the hearts of the judges and the host,
holding a beautiful baby?
[Chris] Hey, I don't make the rules here.
- I just follow them. - Because right now,
- I just think you won, so... - Yeah.
[Chris] I'm basically gonna transport you to Japan
with my Japanese-inspired chili cheese sandwich.
Basically, what I did was
take some chili and cheese,
melted it with some nice Japanese soft white bread,
fried a nice egg.
So basically, a chili, kind of,
access like that egg salad,
like, super creamy, super silky.
And with that richness,
I've made a pickled ginger sour cream dip
to go along with my Furikake potato chips.
- [crunching] - Mmm-hmm.
[Chris] Really cut through the richness
like a samurai sword
with that chili cheese vibe.
It's pretty much the same thing as sandwich from.
- Baby loved it too, so... - [laughs]
Hmm, delicious.
[Simon] Chef Chris, I know the reason
you brought that beautiful daughter of yours along
because you messed up the egg.
But it does look delicious. I love the idea of, kind of,
I'll call it a sloppy Chris.
I love the idea of the pickled ginger sauce.
- Thank you. - What's cool
about these competitions
is when you can bring a dish far, far away
but still hit those same notes
of the chili cheese fries, spice in that richness.
- I love all of that. - Awesome.
Thank you, chef. Appreciate it.
[Catherine] Chef Chris, I love the soft white bread.
- Thank you. - The fried egg on top,
I don't really know. I mean, I get the sauce
but, you know, we're... I think you lost me
was really just the visual plating.
You've got this like itty-bitty plate
and, like, all these gorgeous food.
[Guy] Next up, Chef Brian Malarkey.
Hey, uh, Chris, your baby's absolutely beautiful,
so I need my team. Come on here, little kids.
- Come on. - [laughs]
Oh, just my little [indistinct]
aren't they adorable? Help me, help me, help me.
[Beau] So awesome.
Brooke, go grab the dogs and the baby, let's go.
[laughs]
I got a tricky dinner. I had biscuits in there,
so I made a Turkey Biscuit Sandwich
with cranberry aioli and potato latke.
So the biscuit is no-brainer, I cooked those
but then I took one of them, like, chopped up really,
really fine, so it had, kind of, a nice crust on my turkey.
Cranberry, I put with some aioli.
Now, let me take my little potato latke right here.
I'm gonna put it inside of my sandwich.
It just umami, meat umami...
Meat umami, meet your mommy.
[laughter]
Oh, my gosh. Let me show you.
You guys talk about yourselves,
I'll be right over here eating.
[Catherine] Brian, you got turkey dinner,
it's every American's favorite meal.
You deconstructed it but you kept it fun.
Smartest move with using those biscuits
as your bread.
Nice, and flaky, and buttery.
No matter how you treat a turkey,
it's always dry, there's no way,
but you made this amazing aioli
with a cranberry sauce. Absolutely gorgeous.
I got to second that, Catherine.
Best part you did was use some of that
biscuit bread crumb and got that
like a chicken fried turkey steak.
- Love you both. - [Simon] Chef Brian,
I think elements that I'm less setting off,
the potato side, kind of, was neither one thing
nor the other, it didn't have
maybe just the softness or the fry.
I would love to have gotten a bit more crunch in there.
[Guy] Thank you very much, chefs.
The judges will be scoring your plates
and the chef with the mile high sandwich score
will see the Envelope of Opportunity
while the chef with the sub are score
will be punished with a Package of Pain.
Before you deliberate, let me remind you,
your score is 15 points available in gameplay,
15 in creativity,
10 points available for plating,
10 points available on taste
for a total of points available of 50 points.
- [Hunter] Great math. - [Guy] You're gonna score up
those cards, send those scores to Hunter,
and then he will average them up,
and we will find out who wins round one
and who's sandwich is the toast of the town.
Welcome back, chefs. In the words of
sandwich competition,
your entries were all pure breads.
Anyhow, but in terms of the scores,
we had quite a spread.
I'm sorry, Hunter. It is too much today.
[Guy] I'm excited, I'm all worked up.
So I... A five point spread from first to last.
I've got Chris Oh,
down in the bottom for his first round.
Oh. Oh, the baby didn't work.
Dammit.
[Guy] Here we're going into Chef Brooke.
Nope, you take the first spot.
- Whoa. - [Guy] Congratulations,
- Chef Brooke. - [Brian] Nice job, Brooke.
[Guy] Malarkey is in here at 40.
And congratulations, Chef Brooke,
you know what this means,
you get the Envelope of Opportunity.
There you are, Chef. Congratulations.
- Ooh, that's nice. - [Guy] $1,000 for you
and $1,000 for the restaurant of your choice
for a restaurant that's in need
during this difficult times.
Thank you so much, Guy's Grocery Games.
[Guy] Also, in round two, that could make you a hero.
So, we'll find out about that in second.
Chef Chris Oh, since you have the lowest score,
you've earn yourself the dreaded Package of Pain.
- Why is this so heavy? - [Guy] All right.
Chefs, deciding round
of our sandwich showdown coming up.
So, let's start round two.
Chefs, for this round,
I want you to make a Triple Decker Sandwich
because luckily your second box
contains so many high-end breads and cheese selection.
This challenge, well, it should just be a picnic.
[Hunter] It's gonna be. Uh, go ahead,
open up your boxes.
Bread, bread.
Oh, bao buns.
Pancakes.
I'm not scared of pancakes.
[Chris] Cheese, more cheese.
- Cheese powder. - Not good. Not good.
[Guy] Whoa, whoa, whoa.
- I'm gonna check it out. - Hunter?
- Hunter. - Yes?
I said high-end ingredients.
[Hunter] You said get ingredients
that wouldn't break your budget.
[Guy] Chefs, I apologize. I tell you,
I guess this challenge isn't a picnic after all.
Wait it... Wait, wait, wait, Pic...
Picnic, pick... That's what I...
Let's narrow down these gnarly options.
Let's play... Let's play draft pick.
- Ooh. - [Guy] We're gonna do it
just like you do a sports draft pick.
You'll each take a type of bread one by one,
then you'll go and reverse order,
picking out your cheese selection.
Ooh.
So let's take a look at things here,
cheddar cheese,
curds, powdered cheese
brioche hamburger buns,
bao steam buns, and frozen pancakes.
Chef Brooke, you won first, so you could pick any item
that you wanna pick first
and you get to pick who goes second.
[Brooke] I'm gonna choose
some beautiful Brioche rolls here.
- No. - [Guy] Brioche hamburger buns,
and who's gonna go second behind you?
[Brooke] Because it's your first time,
I'm gonna let Chris go second.
- Thank you, Brooke. - [Brian] No.
- No. No. - [Chris] Yes.
[Guy] What would you like, chef?
I'll take the bao buns, duh.
- [Brooke] Duh? - Duh?
[Guy] So, Shenanigans, frozen pancakes for you.
But I'm gonna let you pick the cheese first.
[Brian] I'm from Oregon, I gotta go with the Tillamook.
Going with the cheddar cheese.
Chef Chris Oh, "OMG".
- The curds. - [Guy] Going for the curds.
Very nice and that gives our champ of TOC,
- the powdered cheese. - [Chris] Mmm-hmm.
- Sounds great. - [Guy] Chef Brook,
brioche buns and powdered cheese.
Chris, bao steam buns and curds.
And Chef Shenanigans, frozen pancakes
and cheddar cheese. Thirty minutes to prepare
and plate your Triple Decker Sandwich
using the crazy combo you got in the Draft Pick.
You can use any other ingredients you want
from your own pantries but you have to use
your two items. And furthermore,
Chef Chris Oh. That Package of Pain,
inside of that Package of Pain
is a little gift from my son Ryder.
He said, "Enjoy your sandwich."
I don't know what that means,
but as soon as you can figure out what it means,
you can start cooking. Good luck.
Your time starts now. Three, two, one, go.
[Brooke] Okay. I got to make a cheese fast.
Oh, okay.
What?
Open up the Package of Pain,
it's a box of sand.
Breath. Into the challenge
is to make a Triple Decker Sandwich
using Brioche buns and, lo and behold,
I get the powdered cheese, shocking.
Buttered brioche,
it doesn't get a whole lot better than that.
Fun thing is that I have lots of other cheese.
I have truffle cheese,
I have Provolone.
I made grilled cheese for my son all the time.
And the most obvious thing to do here
is a triple decker grilled cheese sandwich
in the style of a BLT. Fun thing about cheese powder
is it has, like, lots of stabilizers in it,
and so, I can make it a beautiful creamy
cheese sauce and know that it won't break.
I'm gonna add a little bit of cream
that I happened to have in my fridge from round one
and some Monterey Jack cheese.
And then now go as the base layer
of my grilled cheese.
Let's make a onion bacon
tomato compote, yes.
I'm turning my BLT component
into a jam on a grilled cheese sandwich.
Bacon.
I'm gonna add some kimchi paste onion,
and then I'm gonna add tomato and some Fresno chili.
[Beau] Chef Brooke, all of America
wanna know what do you have cooking.
[Brooke] So, it will be like a spicy onion bacon
compote grilled cheese sandwich
with vinegar-cooked collard greens.
[Beau] Like BLT needs grilled cheese
in your face and we're in love.
Wow.
What is it? I wanna know what's...
What is it? Did you figure it out?
- [Chris] What? - What is that in your hand?
[Chris] It's a witch.
What kind of witch?
A sandwich. [Guy] There you go.
Well, I'm going home, I'm done.
[laughs]
Oh, my God, that's amazing.
[Guy] You can start cooking, chef.
[Chris] Okay. I got bao buns and I got cheese curd,
so, what am I gonna make?
So when I opened the fridge, ooh, are these leftovers?
I see the mackerel in the fridge
and I immediately think... Oh, sick, poof.
Let's do a sick mackerel salad sandwich.
First things first, I'm basically shredding up
my mackerel to kind of give it that
same consistency like a, you know, like tuna fish.
Mackerel was like a nice white flaky fish,
its super fatty, super delicious.
I love the flavor of the cheese
and texture all difference
with the smooth and creamy fish.
So I'm gonna add some mayo and some hot sauce.
I'll find some green onions, chop it up,
and put it in the fish mixture
to give a nice onion meat bite.
[Chris] So, I'm gonna use a different color tobiko
which is [indistinct] It gives a nice, salty,
light food dish.
Oh, so good. Oh.
Okay. Let's think what we're gonna do here.
So... Mmm-hmm. Mmm-hmm. Okay. It's good.
What is happening here?
The cheddar is the only thing I'm just not in love with.
Guy says we can use anything we want
from our pantry and refrigerator.
You never know
when you might just need a lobster.
My wife and I, we're gonna have
a romantic dinner later
and I was going to make her a lobster dinner,
but this is worth $20,000.
I hope she'll understand.
Got some boiling water, a little paste,
some lemon juice, simple, clean, boom.
Everyone wants to know
what the heck are you gonna do
with cheddar cheese and pancakes.
[Brian] I have a lobster. Now you see
can any [indistinct] it's just the norm.
You know, I was out diving this morning
so, I'm, kind of, making a lobster salad
with fennel, a little Kewpie mayonnaise.
And we're gonna make that, kind of,
like a toasted cheese sandwich.
Whoo, that sounds zippy.
A pancake might be the best thing in the world
to make a triple decker.
They're round, they're skinny,
they're great canvass
to make an amazing sandwich, right?
You are gonna see this everywhere
coming at you live
triple decker pancake made by me.
[Guy] Our chefs had to make a triple decker sandwich
using a crazy bread and cheese combo
they ended up with in our sandwich draft pick.
- Football. - Football, that's right.
- Go. Yeah. - [laughs]
[Guy] Oh, I love this game.
All right, chefs, 13 minutes, 13 minutes to go.
Chris Oh, what's on the menu, buddy?
[Chris] We got a triple decker fish sandwich,
- it's gonna blow your minds. - What kind of fish?
- Last night's mackerel. - Holy mackerel.
[Hunter] I was just gonna say it.
Yeah. Yeah. Yeah. You're a little late kid.
Now we got some zest.
My mackerel mixture is done,
now I gotta to get to steaming my buns.
A bao bun is this fluffy bread mixture
that is like a pillow full of soft Asian goodness.
Taco, here have your cheese curd.
Round one was a pretty big fiasco,
but I definitely think I got the lowest score
because the judges hate babies.
[laughs]
[Guy] Chef Brooke, tell me what you're making.
[Brooke] A play on a BLT
with toasted brioche.
I've got many different types of cheese working.
One of which is this beautiful Day-Glo
orange powdered cheese
that I've mixed with Monterey Jack
to give us some melty stringiness.
And then I'm gonna layer that
with my bacon onion tomato
kimchi paste Fresno chili
collard green mixture here.
Oh, we shouldn't making much.
[Brooke] So now I'm basically building a sandwich
just like building blocks. It has, like, cheese sauce
Monterey Jack mixture. Cheese sauce.
On top of that, I'm gonna add some extra flavor
and I have this really yummy truffle fontina.
I actually always have it in my fridge
because my son loves a grilled cheese
with truffle fontina.
Strangely enough, son of a chef.
I'm gonna add the provolone. In my opinion,
this sort of round slices are the perfect barrier.
I wanna make sure that all the stuff
that doesn't ooze out.
[upbeat music playing]
[Brooke] This is triple decker
cheesy, cheesy, cheesy, cheesy.
So many extra cheeses. [laughs]
[Brooke] Melt that a little.
Oh, times are flying when we have bun.
Next, I'll melt the cheddar cheese
on to two pieces of my pancakes
that are now nice, and crispy, and toasted.
And so I put pancakes on the grate
and then I put the cheddar cheese on top of those
and melt them in the oven.
I wanted to have a, uh... A chard element,
so I put into the cast iron pan
some of the green onion, some jalapeño
I sliced really thin, and this cherry tomatoes,
because if you roast a charred tomato,
that is pure umami. And on the other side,
I'm making the aioli,
that's gonna be the bright note,
which is gonna be the fennel, the cucumber,
and that Kewpie mayonnaise,
again, it should be spectacular.
Oh, oh, oh.
And now I'm chopping up the lobster
and I'm going to mix that into my beautiful aioli mix.
Okay. Look at that. Oh, my... Oh, my.
[Guy] Two and a half minutes, get your plates.
[suspenseful music playing]
[Chris] Once my bao buns are steamed,
now I just have to build my triple decker sandwich.
This is a triple decker sandwich
that no one's ever seen. So I got bao bun,
mackerel, tobiko,
microgreens, bao bun,
tobiko, mackerel, greens.
[suspenseful music playing]
[Chris] I'm looking on my sandwich
and it's missing something.
I'm gonna take that package of pain
and turn it to the package of gain.
Oh, just give it to me now.
Oh, those are looking
perfectly done.
My grilled cheeses looked absolutely perfect.
The cheese sauce and all of these melted cheeses
are sort of oozing out of the sides.
I think this brioche choice was the optimal choice.
It gave it so much structure
but it's not sort of sliding around.
The sandwiches looked golden.
That's a nice set. Okay.
I've got a little fennel in my lemon salad.
I definitely hit triple decker.
There's no question right now.
- Thirty seconds left. - [Brian] Uh, here we go.
Crispy bacon, that was a billion plate.
Pancake goes down,
little, little lobster goes down,
the lobster salad with the cucumber and fennel.
And then I take some of the charred tomato,
green onion, jalapeño,
and then a little bit of my cilantro meat salad,
bacon, another piece of pancake,
repeat, repeat, repeat, top.
Perfect. So at the very last minute,
I put the lobster head as a garnish on the plate.
[Guy] Five, four, three,
two, one, and that's it.
- Well done. Well done. - [Catherine] Amazing.
[Guy] All right, chefs, let's find out
which of you sandwich masters
will be winning the big dough.
All right, judges. Our chefs had to make
a triple decker sandwich using a crazy bread
and cheese combo they ended up with
in our sandwich draft pick.
Chef Chris, you are up first.
I made you a triple decker
mackerel salad skyscraper sandwich
extravaganza.
Thick, light, super soup up, tuna fish sandwich.
We have the cheese curds,
we have a nice textual difference,
some tobiko, some flying fish roe,
some sesame oil.
- Delicious. - [laughs]
[Chris] The chewiness of the bao buns,
creaminess of the fish salad,
the pop of the little eggs,
the microgreen give a nice little bitter.
This is definitely the best dish I've ever made.
- Yes. - [laughs]
[Beau] No one has ever said to me, "Hey Beau Mac,
let's go get a mackerel and cheese curd bao bun."
And I would have gone excited about it.
I've never wanted one more than right now in my life.
[Catherine] Visually, it's yin-yang.
I don't think anyone has ever done this before.
[Simon] I am really glad that you brought
the package of pain back to Guy
by putting the sandwich on top.
That was really funny. I am really glad
that you steamed those bao buns.
It gives it that chewiness and for me,
that's what you're looking for from a bao bun.
But I do think you've hitting
those cheese curds away.
[Guy] Next up, Chef Brian Malarkey.
[Brian] So pancakes was not my most exciting thing
and I know it's a little bit sweet,
so I really whirled with a lot of decadent
to [indistinct] here. This is just a bacon,
lettuce, tomato lobster sandwich.
We have charred tomatoes, charred jalapenos.
- Mmm. Mmm. - [laughs]
[Brian] And I got food all of my face,
so you know it's dirty good.
And the cheddar just kind of provides
a nice little soft note to the whole thing.
This is an electric sandwich
made from, kind of, a pedestrian pancake
and I'm taking it to a whole another level.
[Beau] Based on ingredients,
you have the most disadvantage.
Pancakes and cheddar, you know,
it's two things you don't think about.
To me it's something that I think works
for a triple decker. I'm excited about it,
- I wanna try it. - Worked out.
[Catherine] The lobster salad, it's awesome.
I mean, it's dripping everywhere.
I've never seen someone enjoy themself
as much as you eating that sandwich.
I actually feel right now
that I need to be having a lobster bib.
I think the problem is that you said
the star is the lobster.
Actually, it was the pancakes and the cheese,
your two required ingredients.
So I think the cheese got hidden away a little
because there's a lot going on in this sandwich.
Thank you so very, very much.
[Guy] Next up, Chef Brooke.
All right. So what I've made here
is a BLT grilled cheese
on toasted brioche.
We've got three layers here.
Oh, my God, look at that. Look at that.
I've made a cheese sauce with my powdered cheese
that I added Monterey Jack too,
so that it would be stringy.
I also have layers of truffle fontina,
some provolone that bacon
tomato Fresno chili,
uh, caramelized onion, and collard green jam.
Then we have on the side here a little salad,
Meyer lemon, fennel, Fresno chili.
Oh, my God, the cheese sauce
with the powdered cheese
is really what makes the flavor on here.
It's like a BLT married mac and cheese,
it, like, couldn't be better.
It's so good. I'm gonna keep eating this.
[Catherine] Chef Brooke, you got the best
and the worst of the draft picks.
The winning player was definitely the brioche
and the underdog would be, uh,
that powdered cheese.
Smartest gameplay you did was by giving us
some truffle cheese and, like, all these
- different types of cheeses. - I like the kimchi,
I like the bacon jam. And you just did what you do
and you got an awesome triple decker sandwich.
[Simon] I would've really like to see
that fennel salad inside.
That way, you would have got the freshness
and you would have got the acidity just in one bite.
[Guy] All right. Thank you very much, chefs.
Judges, great job. Here's what's gonna happen.
We're gonna ask the judges to now deliberate.
The chef with the highest combined score
at the end of this round
will have a shot at big money
up to $20,000.
So, please leave the [indistinct] once again
and we'll let the judges make their decision.
Thank you. Judges, go ahead
and write down your scores and we'll see
whose decorative dish you would spend
an extra day at the gym for.
All right, chefs, you gave us some incredible sandwiches
but the scores will tell us who is really on a roll.
Guys, so that is... So the winner
of GGG Delivery is...
Uh, let's start with our new guy,
Chef Chris, thirteen in gameplay,
- thirteen in creativity... - Beautiful.
...nine in plating,
eight in taste, for a forty-three.
That's a big jump.
Eighty one out of a hundred, not bad.
Shenanigans, thirteen, twelve,
eight and eight for a forty-one,
- ties at eighty-one. - [Chris] Ooh.
[Guy] Nice. Chef Brooke,
fourteen, twelve,
eight, nine...
- [Hunter] Oh. - ...forty-three.
Wow. For a big 86.
- Yes. - [Guy] Congratulations.
Nice score. The champ of TOC
becomes the sandwich champ.
All right, chef, you know what this means.
Time to take to the Money Wheel.
All right, Chef Brooke.
There's a great chance you can win $20,000.
- That would be great. - [Guy] For one out of eight
of the pies,
you can win a quiz opportunity,
you can win $10, 000, $5,000,
$15, 000, a quiz, $1,000.
So, you've got a 50/50 chance
of doing really good or really bad.
So how about we just do this?
I'm good for $7500 no spinning.
[Brooke] Why are you guys all shaking your heads,
like, you wouldn't walk with $7500
- when that's, like... - No.
[Brian] You never played it safe.
- You never played safe. - [Brooke] All right, spin it.
[Guy] Brooke. Brooke, I'm your friend.
It would be a moment of reason.
Don't listen to these.
Now, do me a favor to... I'll have them
just take the judges and block them out.
See, we blocked out the judges.
They can't be a bad influence to you.
You don't hang out with them either late night.
- They're not good people. - [laughs]
All right, Brooke, I'll do this.
I'll give you nine thousand...
- Oh, my God. - ...and a thousand
for charity.
[suspenseful music playing]
I'll take it. I'll take it.
Nine thousand and a thousand for charity,
ten thousand total going to Chef Brooke Williamson.
- Cheers. Thank you. - [Guy] Here you have it,
ladies and gentlemen. Chef Brooke competes
the sandwich showdown and ends up
being the bread winner with $10,000.
See you guys next time GGG delivery.
- Adios. - Later.