The Liz Lemon sandwich
Binging with Babish · ♥ 104.3K likes · 3.6M views · 8 min video
Read about turkey in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole russet potatoes
Rinse and scrub the potatoes and shave them on a mandolin at its thinnest setting straight into cool water so they do not discolour.
- 2 quarts water
- 2 tbsp white vinegar
Rinse the slices under cool running water; bring two quarts of water spiked with the white vinegar to a boil.
- vegetable oil
Fry in 325F vegetable oil five to eight minutes, flipping near constantly, until just shy of done.
- kosher salt
Sprinkle with kosher salt the moment they hit the paper towel lined baking sheet, or the salt will not adhere; repeat with the remaining potatoes.
- 360 g all-purpose flour
- 185 g rye flour
- 45 g potato flour
- 28 g dry milk
- 1½ tsp onion powder
- 1 tbsp caraway seeds
- 2¼ tsp kosher salt
- 2 tbsp sugar
Whisk the all-purpose flour, rye flour, potato flour, dry milk, onion powder, caraway seeds, kosher salt, sugar and instant yeast together in the bowl of a stand mixer.
- 2 tsp instant yeast
- 400 g water
- 35 g vegetable oil
Add the room temperature water and the vegetable oil, then knead with the dough hook on medium-low 5 to 8 minutes to a soft, bouncy, sticky dough that clears the sides but sticks to the bottom.
Turn out onto a lightly floured surface and knead by hand about one minute; form a taut ball and drop into a well-oiled bowl.
Cover with plastic wrap and rise at room temperature one and a half hours, until doubled.
- 1 tbsp rye flour
- 1 tbsp cocoa powder
Turn out onto an unfloured surface and divide in half; wrap one half and mix the other in the stand mixer with one tablespoon each of rye flour and cocoa powder for about three minutes.
Roll the light dough on a generously floured surface into a rectangle about eight inches tall and roughly the width of the loaf pan, do the same with the cocoa dough, lay it on top and roll up tightly with no trapped air.
Place seam side down in a well-oiled loaf pan, cover loosely with oiled plastic wrap and prove about one and a half hours until doubled.
- 1 whole egg
- 1 tbsp water
Preheat the oven to 400F during the last half hour of proving, brush the loaf with the egg wash and score it deeply three times.
Tent the pan loosely with foil and bake 15 minutes at 400F, drop to 350F for another 20 minutes, then uncover and bake five minutes more, to an internal 195 to 205F.
- 2 tbsp finely chopped onion
- 1 cup mayo
- ¼ cup chili sauce
- 2 tsp horseradish
- Worcestershire sauce
- hot sauce
- salt
- paprika
Russian dressing: combine the chopped onion, mayo, chili sauce, horseradish, a dash of Worcestershire, hot sauce, a pinch of salt and a shake of paprika in a bowl.
- 2 cup green cabbage
- ½ cup purple cabbage
- 1 whole carrot
- 1 whole dill pickle
Coleslaw: finely chop the green and purple cabbage, shred the carrot and finely chop the dill pickle.
- ⅓ cup mayo
- ⅓ cup sour cream
- 1–2 tbsp pickle juice
- 1–2 tsp white wine vinegar
- horseradish
- 1 tbsp sugar
- celery salt
- freshly ground black pepper
Add the mayo, sour cream, pickle juice, white wine vinegar, a shake of horseradish, the sugar, celery salt and black pepper and season to taste.
- mayo
Spread a thin layer of mayo on one side of each bread slice and toast it in a frying pan, then rest on a wire rack.
- pastrami
- 2 slices Swiss
- turkey
Stack pastrami on the bread, two slices of Swiss on the top slice, the coleslaw in the middle between the pastrami and the turkey, and a generous dollop of Russian dressing.