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.
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, ay.
02:10Dip.
02:11All right.
02:12Cheers.
02:14The heat is definitely, like, primarily in the broth.
02:18And the bread acting like a sponge, you take a bite, the broth just goes in your mouth.
02:23So what you lack in texture with this sandwich, I think it makes up for it in flavor.
02:27We have a decision to make.
02:29On three.
02:30One, two, three.
02:31Nashville.
02:32Nashville.
02:33Oh, the crispiness beat it for me.
02:34That's what it is.
02:35It's a classic for a reason.
02:36Match up number two.
02:38Hot Italian beef, French dick, extra hot mustard.
02:41This could be a really tough choice.
02:44The only thing I can think of is this hot giardiniera and this hot mustard are going
02:48to be the key, like, dividing factors.
02:50Yeah, definitely.
02:56The chilies in the giardiniera are kicking.
02:58But 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.
03:04For the French dip, we need a dip.
03:07Oh yeah.
03:08I'll wait.
03:09Cheers.
03:10All right.
03:12Oh, frick.
03:13That burns.
03:14Yeah.
03:15Like, it hits you in the nose, and then that's it.
03:26No 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.
03:39Which sandwich do you want to elevate?
03:41That's an easy, easy answer.
03:42Which one?
03:43Nashville Hot.
03:44I'm glad you picked that, because I was genuinely, I wanted to make the Italian beef.
03:46Rules are simple.
03:47We want to make the best version of each of our designated sandwiches, but we're going
03:50to dial it up.
03:51Are you ready?
03:52F***.
03:53Owen chose the Nashville chicken sandwich.
03:56Walk us through it.
03:57I think I'll have you start on the chicken.
03:59Okay.
04:00I'll be dredging some stuff.
04:01Okay, so for the ranch, we've got Greek yogurt.
04:04I'm adding MSG as well.
04:05The yuzu paste, garlic powder, chives, dill, parsley.
04:11You said you were going to tell me when to stop.
04:13I'm going to add some last dab in there.
04:15Stop.
04:16What?
04:17I 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.
04:26Ooh, that's good.
04:28How do you feel about adding a little pepper X to it?
04:33Can I try it?
04:34Can I try it?
04:35Yeah.
04:36Oh, sure.
04:43Whoa.
04:44Whoa.
04:45At first I was like, this tastes like nothing.
04:46Back to my throat again.
04:49Maybe a touch.
04:50Maybe a touch?
04:51Boom.
04:52Yeah.
04:53I 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.
05:04As 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.
05:13And 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.
05:21Great.
05:22She's covered.
05:24Time to build.
05:25So these are spicy bread and butter.
05:27Ooh, all right.
05:28I'm going to start.
05:29Thick cut.
05:30Chicken.
05:31Right on top.
05:32Beautiful slaw.
05:33More ranch.
05:38A lot of ranch.
05:40Ooh, that's a manch right there.
05:43I mean, that is a beautiful sandwich.
05:45That is perfect.
05:52Ooh.
05:53All right.
05:54I mean, nothing to it but to do it, right?
05:56Shall we?
05:57All right.
05:58Cheers.
05:59Cheers.
06:03Oh.
06:04Oh, shit.
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's a little 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.
06:22OK.
06:23Yeah.
06:25One of my favorite versions of an Italian beef
06:28is from Casama in Chicago.
06:29OK.
06:30Where they do a thick longanisa inside.
06:32So it's sausage Italian beef.
06:34So we're going to play on that because it adds some texture.
06:36So we're going to have longanisa sausages.
06:38We're going to have sopped up bread.
06:40Look at the red oil on this gravy.
06:42I also love that you can see whole chilies in there.
06:45That's what the other one was missing for sure.
06:47Yeah, for sure.
06:48So we have sweet and spicy peppers,
06:50I chopped it up a little thinner, like I said.
06:52I want it almost to be like a tapenade.
06:54OK.
06:55Easier to spread.
06:56We're going to add some serranos and sports chilies
06:59to kick up the heat.
07:00For funsies, Portillo does this like a Giardinara mayo.
07:03I love Portillo.
07:04So I blended up some Giardinara
07:06and I'm going to mix it up with some mayo.
07:08We talked about texture.
07:09Mm-hmm.
07:10You need texture.
07:11Crispy jalapeno chips.
07:13First things first, look at that beautiful bread.
07:15You're just going to let that sit.
07:17Just the inside, look at that.
07:18Good move.
07:19Oh, look at that.
07:20Look at that.
07:21We're going to double barrel weenie this bad boy.
07:23Right there.
07:24Should we go three?
07:25I feel like it can fit three.
07:26Ah, we're going three weenies.
07:27Dude, I've never had the combination of fat and beef.
07:31Oh, my God.
07:32So check it out.
07:33And then we got the Italian beef.
07:35Let's bring it up here.
07:37Oh, yeah.
07:38Take this Giardinara puree and then some mayo.
07:42Just a touch.
07:43Sweet and hot peppers.
07:46The Giardinara.
07:48Add on some sports peppers and raw serranos.
07:52Honestly, he's like checking the boxes of everything I'm looking for.
07:56Crispy jalapenos.
07:58I don't mean this in a rude way.
08:00It's ugly delicious.
08:01Okay, yeah.
08:02Shall we?
08:03Please.
08:05Let's check out that cross section.
08:08Ready?
08:11Triple weenie sub.
08:14This is like prime munchie food, you know.
08:17100 percent.
08:18Cheers.
08:22The stuff right there.
08:23The beef right there.
08:25That is the real deal.
08:27That is really good.
08:29This stuff right there, oh, that works so well with the beef.
08:38The heat isn't there initially.
08:40This one stays on your tongue.
08:42I want it hotter, man.
08:43I actually want that hotter, but man, the flavor in there, I will happily drink that
08:48broth because it is delicious.
08:50That's an honor.
08:51I will accept that.
08:52Now we have some hard decisions to make.
08:54We're going to have to judge it off creativity, flavor, and spice.
08:58I'm rating yours and you're going to rate mine.
09:01Highest rating wins.
09:02All right.
09:03Ready?
09:04Let's do it.
09:05One, two, three.
09:06Oh, that was close.
09:07I thought yours was spicier than mine.
09:13Dude, well done.
09:18Congratulations.
09:19Oh, that was close.
09:22I thought yours was spicier than mine.
09:24Dude, well done.
09:25Congratulations.
09:27Everybody, the champion.
09:29Let's go.
09:30The champion, the sandwich lord,
09:32the spice mutant, Owen Han.
09:34Nashville fried chicken sandwich, the GOAT.
09:37Thank you, Spice Lords.
09:38See you next time.
09:39One more chest bump for old time's sake.
09:42Charge.
09:44Oh yeah, that was a good one.
09:50Hey guys, Christian Alcuiza here,
09:53host of Hot Ones Hot Kitchen.
09:54Don't forget to like, subscribe,
09:56and hit that notification bell.
09:58Don't mind me.