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whether you call it a hogy a sub a grinder or a hero doesn’t matter the only thing you’ll care about is whether you get one of these again and [Music] again we didn’t mean to say we don’t care if you call it what we meant to say is we don’t give a if you call it that it doesn’t matter look I’m sure there’s Regional differences that somebody could chew my ass out over for three or four hours and maybe the wrong expression school me on the regional differences he we call it a hogy no we don’t we call it a grinder I don’t know whether you live in Boston or New York or Chicago or Philly it’s all like stuff in a breaded long thing simple our breaded long thing stuffing choice of today will be beautiful thin crispy chicken breasts for our Max there’s going to be fried Italian peppers there’s going to be garlicky spinach there’s going to be mozzarel and the whole thing’s going to be fantastic and just to show that we’re not messing around you’re not making on a little grinder roll little hogy roll fine thank you’ll eat that and it’ll be good we’re making on a big ass Italian puges or puges or or this this this will feed one two four five people or Jordan and Zach Max’s brothers the sons of Sam other two children clowns clowns I meant to say by the way are you watching the channel Sons of Sam my own boys Max behind the camera Jord and Zach in front of the camera should go watch them we’ll put a link probably or forget I don’t know just go look YouTube Sons of Sam it’s kind of what I do except stupid full stupid nonsense am I right yes not making that up I’m not calling them stupid I’m saying what they do is stupid and nonsensical in any case before the gardeners show up right here and drive us away we’re going to start with the fried Italian peppers cuz they take a good 20 to 30 minutes to get them where we want them which is perfect we’re starting with a C cast iron pan on medium high heat I think you’re looking at this going all right well I see the cast iron pan I also see it it’s dirty well we just finished a monkey bread pizza video and I cooked Italian sausage in this and I was about to clean the pan and I thought no that’s a good base layer why would that ever be a bad thing it’s not so to this pan couple good glugs of olive oil and then some garlic five cloves whatever you’ve got that you peeled and just given a light little smash to and these we just want to start getting a little color in the pan by the time we’re done these will have completely transformed and be beautifully sweet little roasted cloves in here that’ll be great nothing too hot you don’t want them to burn so these are going to be in here just till they start taking on a little color 2 3 minutes you’re going to be fine sorry gardeners and when they start looking like this let’s add our peppers and that’s two red bell peppers that we’re going to cook fairly gently over the next 20 30 minutes so if you’re comfortable knowing that I’m going to stir these every so often and it’s going to going to take you know up to a half an hour I can move this off to the side we can get some garlic spinach happening and then we can start the chicken process all right NE cast iron pan on the heat Sam the cooking Guy cast iron pan 12 in has a lid by the way it’s available at shop sg.com couple more good glugs of oil that’s one and that’s two let this heat just a bit just a bit just a bit and just as it starts to heat up we’re going to give it some spinach like this the crazy thing about spinach is how big it starts up and how small it ends up that’s about 6 oz of spinach just you wait or as Hamilton would say just you wait meanwhile back at the peppers smelling amazing just like somebody’s Nona whipping those up in their basement but so you could just leave the spinach like this or I like to turn it don’t make the bottom just get the heat share the heat share the heat love I’m going to add another handful because that’s the kind of guy that I am look at how small it’s getting I don’t like it to get too small so when it’s wilted down like this I add some garlic one beautiful clove a second Beautiful clove like that little bit of oil little salt and pepper you know spinach is pretty bland and when it starts smelling great like it is and we mix freaking glorious right perfect for the hero the grinder the sub the hogy kill the heat take it off we’ll concentrate on our peppers for now they’re really becoming amazing you’re just starting to see a little bit of color like this guy like this you want this all over but you don’t want it to happen fast or take your time and speaking of time while we have some to kill let’s bread our chicken we need only two things for this breading station flour and egg flour needs to be seasoned though so we give it a good junk of our BFF and mix that don’t mind this little piece of shell that I just saw all right here’s our chicken I bought those thin cutlets chicken breast thin cut pieces and then I pounded them out a little bit because they were a little thicker than I want so the drill is going to be this flour egg flour off got it try and do this in a manner we can all see flower egg flour off and we begin light dredge of flour quickly into the egg back into the flour and off rinse and repeat I’ve got about a pound and a half of chicken hereif that I think flower egg flow off God you did go to college didn’t you flour egg flour off so I was saying before college boy interrupted me I have about a pound and a half a chicken that I think would be good look you want a nice amount and this is a big roll if you’re dealing with a pound and a half of chicken on this sandwich I don’t know I’m making a pound and a half of chicken we’ll see how it’s going to look it’s a big ass rule you can’t have like a minuscule amount you can’t that’d be a sin we should make this as like a food challenge it’s not a food challenge this whole sandwich by yourself look I’m the easiest going person in our family no question well other than chance the easiest going person here in our YouTube family I’m at the store today I’m buying the ingredients for this and I text Max and I show him a picture of I can’t touch it now cuz I’ve got this on me of the big ass pugly ass I’ll show the picture oh Max will show the picture there I go should we make it big what’ you say said may as well may as well so now that he’s bitching about how big this whole thing might end up being he has only himself to blame listen if I wanted to go really big it would not be a pound and a half a chicken buddy it would be 10 lbs of chicken and I’d be happy to stop now and go buy more if if that’s what you want so I think for sure four going in maybe not this fifth piece but that just means something you can eat on the way home you know final piece goes back into the flow give it a nice little cover and we’re good right I’m going to clean up my hands and check on the peppers and then we’re almost ready to fry and with our oil in the 350 375 range I think we can do two of these guys at a time and then they go oh how beautiful does that sound one and two now they’re thin maybe 4 minutes you know they got to get to 165 but it ain’t going to take long and when they done take them out do the rest we’re getting ready to build oh this guy’s curling up emergency he curling up what you do if he’s curling up you do this straighten them out give him a good talking to tell them not to do that again please cooperate thank you stay on the straighten Arrow wait is it straight and narrow or straight and arrow straight and narrow we got another curling do not make me have to come over here again and talk to you I know we’re doing okay get them golden brown then they come out [Music] these kids are ready I’m going to do the rest and then we build while we wait for the chicken to finish let me make something to put on the bun after I toast it or the what did you call it a loaf this is softened butter that should be obvious this is garlic I know a little more garlic did it ever hurt anybody no it didn’t I’m just one more little guy little shot of me salted Peppa fresh parsley and we mix and when the Buns toast and this goes on oh my God all right here’s my loaf cut just a little bit of olive oil it’s olive oil Bay and garlic day and now these are going on the flat top just to get a little color and here’s the bread oh gosh and here’s this business and the time to put it on is now because this is when it’s going to make an impact and start to melt in the top I’m telling you right now this is going to be in the top of all sandwiches we’ve ever made okay here’s how this goes down we’re going to start with our spinach that I’ve thrown on here just to heat up and on we go holy God oh the smell don’t forget there’s garlic in this butter Mayo business there’s garlic in the spinach the spinach next up our peppers they do the same thing just a quick pepper warmup and what’s in here look at those little pieces of garlic that be one of the best things you’ve eaten Peppers incoming what do we say we don’t want to be cheap if it’s worth making it’s worth making well and I’m going to tell you this is well well made who knows what’s next chicken oh and here we go I think I want to go like this I think I want to go like this is that enough for you I think I think that’s good okay but wait don’t stop there because now we follow with one of my favorite Italian Meats cacola AKA Gaba if you’re a Sopranos fan Hey where’s the gabou everybody good all right one more thing some mutzel fresh mozzarella for those of you that don’t speak New Jersey Italian and now we could either go in side and put it under the broiler or we can do this and torch table side watch it goes from matte to shiny it starts to glisten and then it gets ready to start taking a little color and we don’t need a lot oh and we out and last but not least the crowning freaking Glory oh Mother Teresa I don’t know where you are but I’m sure you’d be happy with this all right well let’s just cut this oh and see how we’ve done it’s going to be delicious and that last minute ad of the garlic Mayo butter well I don’t even know what to do I feel like I should just cut I’m here I’m just going to cut a little piece how’s that remember what I said it’s for you know a billion people fine I guess you’re too scared to take a whole bite of the half it would never have gotten in my mouth look at this that’s what she said that’s easy fell wow that is one beautiful sandwich or is they saying New Jersey sandwich you and in we go I just stood on my tiptoes I don’t know why I don’t know why this is going to help but it is one of the greatest things we’ve made my God there’s just a bird in here the bird came because the bird knew this was a special moment and the bird said I want to be part of that they’re doing some magical down there and that’s why you should subscribe because this kind of thing happens that we make something and nature itself realizes it’s such a spectacular moment it wants to be part of it the other reason you should subscribe is because we’re giving away one of those cooking guy knives every video this year holy I don’t want to gloss over this but I’m telling you it’s all coming apart it’s a terrible mess these fried Italian peppers unbelievable the chicken fantastic the spinach the little garlic Mayo business at the end on the toasty pugly yes if I’m saying it wrong probably it’s a dream in your mouth you don’t have to make it on such a big scale make it smaller but just make it all right all right oh the chicken [Music]