November Nine Sandwich
The Inspiration: I love love love this time of year, when my favorite ESPN event — the World Series of Poker main event final table, airing tonight at 9pm ET — follows my favorite holiday, Halloween.
(Btw, this Halloween, I went to my monthly
degens poker tourney as the Poker Brat, Phil Hellmuth:
[Update: Alas, Newhouse busted out in 9th, so my new horse is Martin Jacobson, a 27-year-old Swede whose original dream was to be a Michelin-star chef … ]
The November Nine sammy has nine WSOP championship-related ingredients:
1. Chips — The tart salt & vinegar baked potato chips from Kettle are also unusually flat, which makes them great for sandwiches. I tried crumbling them onto the sammy at first, but they work better whole.
2. Cranberries — Slang for one of the highest denominations of chips in both cash games and tournaments …
… it’s in this sammy as Wensleydale Cheese studded with Cranberries.
Money money money. It’s how poker players keep score, so I worked it in a bunch of times as …
3. … Bacon — Fry it up in a pan.
4. … Bread — Bringing home the sourdough, yo.
5. … Cheddar — The November Nine checks cheddar like a food inspector.
6. Fish — Fish is a classic poker term for the human ATMs in every poker room who can’t help coughing up coin to their eager opponents.
Tonight’s final table seems pretty fish-free, but I included Pepperidge Farm Goldfish anyway, in honor of thrice-wedded Norman Chad because the ESPN color commentator is such a marriage fish.
7. Monterey Jack cheese — A tip of the hat to the Lon McEachern Memorial Hand, because they always lose: pocket jacks.
8. Bone-in ribeye — Antonio “The Magician” Esfandiari will likely join Lon & Norm in the booth, and he loves the ribeye at Jean Georges’ steakhouse in Vegas. Vegas!
9. Brats — For Poker Brat Phil Hellmuth, who will probably pop up in the booth too.
Basically, I baked sourdough rolls lightly basted with olive oil and topped with Goldfish crackers. (My sourdough starter from my 2013 Super Bowl party is still going strong!)
I seasoned the ribeye with Cavender’s, seared it in a pan, sliced it and then sauteed the slices until they were medium well.
I cooked the bacon and browned the brats on separate halves of a two-burner griddle pan.
I spread a healthy amount of Wensleydale on each half of the roll. Layering lettuce — the casino-y Tropicana green leaf (even though the Main Event is at the Rio) and the meats, I then added a few potato chips and drizzled a melted mix of the shredded cheddar and Monterery Jack on top of the meat. I tried plain old slices of cheddar, but melting the cheddar and jack created more of a cheeseburgery sauce.
I had no surprisee this week, but to me, the three cheeses and salty bacon are what pull the rest of the sandwich together.
Just a few more hours before vicarious Vegas living. Take it down, Jacobson!
Sandwich Surprise loves to surprise its friends!
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