It's a spicy sandwich showdown! Two pro chefs—Hot Kitchen host Christian Alquiza and Sandwich Expert Owen Han—will put four icons to the test: the Nashville Hot Chicken, Italian beef, Torta Ahogada, and the French Dip with Hot Mustard. What sandwich will take home the crown? Christian and Owen will settle the debate with an epic cookoff. Let the games begin.
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NewsTranscript
00:00Hey guys, it's Christian Alcuiza, host of Hot Ones Hot Kitchen.
00:20It's March Madness and I love sandwiches.
00:24So to celebrate that, we're going to make a spicy sandwich racket.
00:28Four incredible sandwiches will be put to the test, and to help me with that, I've got
00:32a special guest.
00:33Please welcome the sandwich god, Owen Han.
00:37How we doing?
00:39Thank you for coming out, man.
00:41Of course.
00:42You've got a cookbook, endless videos of you making delicious sandwiches.
00:45Tell me, what are your sandwich's commandments?
00:48First thing, good bread.
00:50That is the foundation, the layering of ingredients, balance of flavor, and texture.
00:54So we've come up with a lineup, a final four, the icons of spicy sandwiches.
01:00We have the Torta Arrugada, we have the Nashville Spicy Chicken Sandwich, we have a Hot Italian
01:05Beef, and this one's a sleeper, French Dip with Hot Hot Mustard.
01:08And then for the final two, we're going to have a Spicy Sandwich Showdown.
01:12You're the sandwich god, I have high expectations.
01:15Am I going to take this title?
01:16A lot on the line here.
01:19Lots.
01:20Six sandwiches, one winner.
01:25Round one, fight.
01:26All right, so we have the Nashville Chicken Sandwich, classic, then we have the Torta
01:30Arrugada, behemoth, spicy, ooh, crispy.
01:35Oh, dude, what a beautiful cross section.
01:38Tell me about this.
01:39Before you even bite it.
01:40I mean, that's what I'm looking for in a sandwich.
01:43Cheers.
01:44Texture plays a huge part.
01:48The pickles and the creaminess, I think that works really well with the crispy chicken.
01:51The sweetness, you get a little hint of that.
01:52Yeah, you got sugar, the chilies, and then the oil that soaks into the chicken.
01:57I'm getting that heat aftertaste, which is great.
02:01The Torta Arrugada, somebody rave with me.
02:03It is soaked in this rich, red broth.
02:07Ay, ay, ay, ay.
02:10Dip.
02:11All right.
02:12Cheers.
02:14The heat is definitely, like, primarily in the broth.
02:17And the bread acting like a sponge.
02:19You take a bite, the broth just goes in your mouth.
02:22So, what you lack in texture with this sandwich, I think it makes up for it in flavor.
02:27We have a decision to make.
02:28On three.
02:29One, two, three.
02:30Nashville.
02:31Nashville.
02:32Oh, the crispiness beat it for me.
02:33That's what it is.
02:34It's a classic for a reason.
02:35Match up number two.
02:37Hot Italian beef, French dick, extra hot mustard.
02:41This could be a really tough choice.
02:43The only thing I can think of is this hot giardiniera and this hot mustard are going
02:47to be the key, like, dividing factors.
02:50Yeah, definitely.
02:55The chilies in the giardiniera are kicking.
02:57But, I mean, the taste is just, it's classic.
02:59It's so good.
03:00I'm a huge fan of the bear, so Italian beef has my heart.
03:03For the French dip, we need a dip.
03:06Oh, yeah.
03:08I'll wait.
03:09Cheers.
03:10Cheers.
03:11All right.
03:18That burns.
03:19Yeah.
03:23Like, it hits you in the nose, and then that's it.
03:25No mouth spice whatsoever.
03:27No, no, no.
03:28I personally have a clear winner.
03:29It seems pretty clear.
03:30Yeah?
03:31Yeah.
03:32One, two, three.
03:33Italian beef.
03:34So we're down to the final two.
03:35Seeing as you're the guest of honor, I'll let you get first dibs.
03:38Which sandwich do you want to elevate?
03:39That's an easy, easy answer.
03:41Which one?
03:42Nashville hot.
03:43I'm glad you picked that, because I was genuinely, I wanted to make the Italian beef.
03:45Rules are simple.
03:46We want to make the best version of each of our designated sandwiches,
03:49and we're going to dial it up.
03:50Are you ready?
03:53Owen chose the Nashville chicken sandwich.
03:55Walk us through it.
03:56I think I'll have you start on the chicken.
03:58OK.
03:59I'll be dredging some stuff.
04:00OK, so for the ranch, we've got Greek yogurt.
04:03I'm adding MSG as well.
04:05The yuzu paste.
04:07Garlic powder.
04:08Chives.
04:09Dill.
04:10Parsley.
04:11You said you were going to tell me when to stop.
04:13I'm going to add some last dab in there.
04:17Stop.
04:18What?
04:19I think you can stop now.
04:20All right, all right, all right.
04:21We're good.
04:22Fried chicken.
04:23As a ranch connoisseur, I need to know what you think.
04:28Ooh, that's good.
04:30How do you feel about adding a little pepper X to it?
04:33Can I try it?
04:34Yeah.
04:35Oh, sure.
04:43Whoa, whoa.
04:44At first, I was like, this tastes like nothing.
04:46Back of my throat again.
04:48Again.
04:49Maybe a touch.
04:50Maybe a touch?
04:51Yeah.
04:54I just need some water.
04:55Ooh, this is looking nice.
04:57Regular cabbage.
04:59We'll go in with scallion, radish, a little bit of sesame seed, as well as dill.
05:06And now we'll just add, kind of just eyeball it.
05:10Dunk the hot oil on top of the chicken, and then we'll hit it with the dry spices.
05:16When he wasn't looking, I added a little pepper X in there, too.
05:18Did you actually?
05:19Yeah.
05:20Oh, good, great.
05:22She's covered.
05:24Time to build.
05:25So these are spicy bread and butter.
05:27Ooh, all right.
05:29Thick cut.
05:30Chicken.
05:31Right on top.
05:32Beautiful slaw.
05:34More ranch.
05:39A lot of ranch.
05:40Ooh, that's a match right there.
05:44I mean, that is a beautiful sandwich.
05:45That is perfect.
05:52Ooh-wee.
05:53All right.
05:55I mean, nothing to it but to do it, right?
05:56Shall we?
05:57All right, cheers.
05:58Cheers.
06:06Dude, that is amazing.
06:07Wow.
06:08You mean I have to go next?
06:09What do you think of the spice level?
06:11I think it's got a lot of balance.
06:13It is a spicy chicken sandwich.
06:15I think it could go spicier.
06:16I honestly think it can, too.
06:18I see what we did here.
06:19I see where your mind's at.
06:21My turn.
06:22Okay.
06:27One of my favorite versions of an Italian beef is from Kasama in Chicago.
06:31Okay.
06:32Where they do a thick longanisa inside.
06:34So it's sausage Italian beef.
06:36So we're going to play on that because it adds some texture.
06:38So we're going to have longanisa sausages.
06:40We're going to have sopped up bread.
06:42Look at the red oil on this gravy.
06:44I also love that you can see whole chilies in there.
06:47That's what the other one was missing for sure.
06:49Yeah, for sure.
06:50So we have sweet and spicy peppers.
06:52Jardinar.
06:53I chopped it up a little thinner.
06:55Like I said, I want it almost to be like a tapenade.
06:57Okay.
06:58Easier to spread.
06:59We're going to add some serranos and sports chilies to kick up the heat.
07:03For funsies, Portillo does this like Jardinar mayo.
07:06I love Portillo.
07:07So I blended up some Jardinar and I'm going to mix it up with some mayo.
07:11We talked about texture.
07:12Mm-hmm.
07:13You need texture.
07:14Crispy jalapeno chips.
07:16First things first, look at that beautiful bread.
07:19Just going to let that sit right in there.
07:20Just the inside.
07:21Look at that.
07:22Good move.
07:23Look at that.
07:24Look at that.
07:25We're going to double barrel weenie this bad boy.
07:27Right there.
07:28Should we go three?
07:29I feel like it can fit three.
07:30Ah, we're going three weenies.
07:31Dude, I've never had the combination of fat and beef.
07:35Oh my God.
07:36So check it out.
07:37Then we got the Italian beef.
07:40Let's bring it up here.
07:42Oh yeah.
07:43Take this Jardinar puree and then some mayo.
07:46Just a touch of pepper X powder.
07:49Sweet and hot peppers.
07:52The Jardinar.
07:54Add on some sports peppers and raw serranos.
07:58Honestly, he's like checking the boxes of everything I'm looking for.
08:02Crispy jalapenos.
08:04I don't mean this in a rude way.
08:06It's ugly delicious.
08:07Okay.
08:08Yeah.
08:09Shall we?
08:10Please.
08:17Let's check out that cross section.
08:19Ready?
08:22Triple weenie sub.
08:24This is like prime munching food, you know?
08:27100%.
08:28Cheers.
08:33The stuff right there.
08:34Yeah.
08:35Oh, that works so well with the beef.
08:37The heat isn't there initially.
08:39This one stays on your tongue.
08:41I want it hotter, man.
08:42Ooh.
08:43I actually want that hotter.
08:44Mm-hmm.
08:45But man, the flavor in there.
08:46I will happily drink that broth because it is delicious.
08:49That's an honor.
08:50I will accept that.
08:51Now we have some hard decisions to make.
08:54We're going to have to judge it off creativity, flavor, and spice.
08:57I'm rating yours, and you're going to rate mine.
09:00Highest rating wins.
09:02All right.
09:03Ready?
09:04Let's do it.
09:14One, two, three.
09:17Oh!
09:20That was close.
09:22I thought yours was spicier than mine.
09:23Dude, well done.
09:24Congratulations.
09:26Everybody, the champion.
09:28Yeah, let's go.
09:29The champion.
09:30The sandwich lord.
09:31The spice mutant.
09:32On and on.
09:33Nashville fried chicken sandwich.
09:35The goat.
09:36Thank you, spice lord.
09:37See you next time.
09:38One more chest bump for old time's sake.
09:41Charge.
09:44Oh, yeah.
09:45That was a good one.
09:50Hey, guys.
09:51Christian Alcuiza here, host of Hot Ones Hot Kitchen.
09:53Don't forget to like, subscribe, and hit that notification bell.
09:57Don't mind me.