Global Sandwich Showdown Italy Japan and USA Compete for the Best

What happens when you judge one country against another based on sandwiches? Especially when you have a second go with all of your help. We're going to get our normals to judge nine sandwiches from Italy, Japan, and the USA to see which one gets crowned the king. We're going to judge them across three rounds: Iconic, local legend, and wild card. And last time we did this, there were opinions. So this time, we have taken all of your opinions, the most popular choices. So, if we got it wrong again, it's your fault this time. First round, the iconic sandwich from Italy under cla.

The iconic sandwich. Okay. Is that guanchal? It looks like it's got pesto. It's pork pesto. Maybe granchal. Maybe. You haven't started down me, have you? Sorry, mate. The community didn't like your opinions last time, so we've upgraded you. We just we'll save you some leftovers. Bye. This is panino ka petta romana. Oo. So we are talking cheer roll porquetta salsa verde and of course a little bit of crackling. That looks amazing.

Same category from Japan undercl. Yes. Oh, is that a tonu? Yeah. A katsu sandwich, not to be confused with tonkatsu sauce. Breaded pork. No, wagoo beef. Wagu beef. Wagu beef in the pan bread, shredded white cabbage, and eel sauce. And finally, from the USA, undercla. Oh wow. Sorry. Have we tried to make a Philly cheese steak on the channel? We have put ribeye, caramelized onions, cheese into a hogy roll. There's your Philly cheese steak.

Comment below. That is one of the best looking Philly cheese sandwiches I've ever seen. Instantly, I know you're coming at me. I am going to chop it in half. You have to. So, is it crackling a traditional thing as well, then? Essentially, you debone an entire pig and then roll it back up with all of your seasonings and herbs and garlic and then you cook it. So you'll always end up with some of that cracking skin and everyone wants a little bit of that in their sandwich. Often sold from holes in the wall or kind of street food vendors.

They cook the entire porqueta at the start of the day and when it's gone. But up until that point everyone loves it. It's iconic. Cheers. A crispy crusty chabata roll but a crunchy crackling. Just wow. Okay. texture game is off the charts with the crackling sucking fatty pork and then that fresh vibrant kick of the sauce as well. It's got a level of acidity which is obviously from the capers but salty as well. So it really actually cuts through what is essentially I'm getting the flavor of pork fat more than anything which is incredibly satisfying and actually I think the chabata roll is perfect. It's got some

real structure to it. It's absolutely fantastic. No surprises. It dates back an awful long time back to the Romans and the responsibility of cooking the porquetta was often designated to like the best person in the household. Or you can just go to your butcher and buy it by the slice and it's a real sort of celebration of deboning the pig, the right herbs and spices, slow cook for a long time so it's succulent and tender. Move on to B. This is one of internet's most famous sandwiches. I think iconic in the sense that it's found in a lot of Japanese convenience stores, train stations, but this kind of wagoo version is a higherend option.

Sweetness from the bread. The shaku pan is like a milk bread, slightly sweetened from the sauce. And the eel sauce is glossy and shiny, almost like a Japanese barbecue sauce. I think the Wagu is actually really important because you couldn't have a much leaner cut of meat cuz otherwise it'd be too dry cuz a lot of the moisture is coming. It's almost self sourcing its fattiness. The eel sauce doesn't taste at all like it's from the sea. There's no fishy notes to it. It's a bit like a worer sauce, you know, which it has that kind of ferment spicing vinegar and acidity which should

stress obviously lots of different options for the sauces. The eel sauce is a classic, but as is just a tonkatu, a kind of a fruity, tangy barbecue Japanese sauce. Oh man, this is so hard already. And C, the Philly cheese steak. Remember, we want your first, second, and third place for each. Finley's first ribeye. Did you say this is ribeye? Born from an experiment where the socalled creator Pat Olivieri replaced hot dogs with thinly sized beef for a snack for himself and it was very popular. Local taxi drivers passing by,

loved it. It kind of became a thing. And the cheese wasn't actually involved in that stage. It was added later. Correct. cheese came later. Now, this example uses cheese whiz. Some people say you should use proolone variations of it nowadays and traditionally, you're absolutely right, Mike, it didn't have cheese in it at all. Oh, dear me. Popular in Philadelphia, but now absolutely spread right across the USA and worldwide. Is that iconic, Ben? A phrase you use too much is mouth feel. Yeah. And my mouth is feeling everything. It's It's Describe to the audience how your mouth feels. Overloaded with silk.

Silk. You're right. Um, it's that fatty thick silk. Thick. It's glazed my entire mouth, but it's the main flavor is of onions. The char from the quick fry. It's super thin. So therefore, it's almost like caramelization is coming through. And then with the onions and with that cheese, it's a it's the best option for this because it's the only option, I think, cuz it is a it's a completely different texture. Onions caramelized in a pan, then the steak goes in. Lots of good seasoning. And pretty much when it's there, you add in the cheese. And then you finish by putting the hogi roll on top so it

steams and softens. And you kind of scoop it up. Now you got to put these in order under the iconic category. Three points for your favorite, two points for the middle, and a single point for your least favorite of the three, which we know they are all iconic. This is impossely impossible. Comment down below. You can't snack on them, but by looking at them and by your knowledge of these iconic sandwiches. 3 2 1. In third place, Barry's taking a point from you. I'm going to give Oh no. One point to Japan, two points to Italy, and my Margo Robbie in a bubble bath has to go to the Philly cheese steak.

Explain what does that mean in terms of the satisfaction levels that is bringing me everything you could ever imagine. Everything I've ever hoped for in that moment. And you're everything you could ever hope for, you're saying is Robin. Yeah. That just it was so satisfying. It's out of this world. I'm going on pure satisfaction levels. So, I'm giving third place and one point to Italy. Even though I love that. I actually think that's the best put together sandwich. It is. It's the smartest sandwich here. I'm then giving two points to Japan. And on a pure cravability perspective, come hop in the bubble bath.

I'm going to hop in the bubble bath with you and Margo. We have the points for the first round. Next we move on to local legend. Now we're going very regional to local legend for Italy. Lift cl a What the heck is that? I already like it. It's Is that egg mayo? No. No, it's salmon. Yes, a salmon and cucumber and egg sandwich. What the heck is that? This is from Venice. It's a Venetian tramatini triangular crustless sandwiches made with soft white milk bread. Famous for their domed appearances because of how generous the

fillings are. There can be countless fillings. This one we found from a very popular blog. Poach salmon, egg, mayo, halfboiled egg, and cucumber. I've been won over by milk bread because that is the best bread from Japan. The local legend is What is that? cheese or is that a block of butter? It's an anko butter pan. What? No. Brios roll with red bean paste and butter. Interesting. Served at room temperature so you get the creaminess of the butter.

Okay. Wow. Cool. Pretty sweet because the red bean paste is quite sweet and it's a sweet bum. And then from the USA, the local legend is What? Where's the sandwich? Do you remember it? It's a Kentucky hot brown. Oh, that's the hot from Brown Hotel in Louis. The recipe is no secret. It's published on their website, but we're talking bread, turkey, bacon, and a kind of cheesy mouret sauce. That's an amazing Wow. option, right? Okay. Italy, you're up. Have a taste. Cheers. Oh. Oh, that. Yeah. Wow. Different flavors coming at different times. That's not everything all together. That's Here's some salmon.

Now, here's some egg. And now here's some sauce. It's giving me afternoon tea vibes. More than Italy. That milk bread is just so good. Can't stop eating this one. Now, the Venetian versions of these really do have a number of different fillings. It could be tuna and olive. It could be prawn and artichoke. It could be ham and egg. Could be mushroom. Now, the reason it's so good in Venice is because the extra humidity from all the lagoons in Venice keeps the bread really soft and tender. That's the choice. And it's often served in bars there alongside ombre dean. So, the Venetian wine.

100%. You can see that as a bar snack. Mhm. A wine bar snack. And also look, it's it's light and fresh and it's not the Philly cheese steak. No, it's not oozing with fat. It's actually very delicate in all of its flavors. Like it feels celebrates the quality of the ingredients. Interestingly, it's said to be inspired by the English sandwich but reinterpreted in Venice. Move on to Japan. This is This feels odd to me. Love Brios. I love butter. What's not to love? That is like no sandwich I've ever had in my entire life.

Do you like it? Yes. And the fact the butter being served in a block and you feel the texture of the butter on first impact, I was a bit thrown by it. But as soon as it starts to spread, that's it. You instantly just get sweetness from the red bean paste and from bri. Then it's almost like as the butter spreads around your mouth, you get that super thick layer of butter flavor which then makes the whole thing work amazing. And people really love that kind of sweet, salty, creamy from the butter, dairy fat combo. Originally the red bean paste on toast on brios toast was a kind of a Tokyo thing. Uh but it was really uh Nagoya that added the butter to it to become the Anko butter pan dating back about 100 years

just over to 1921 although it became a huge trend again more recently in 2018. We literally bought the red bean paste um from Hokkaido. So it is the sweet version. Absolutely delicious but with the butter takes it to a very different place. And now we move on to a sandwich that needs a knife and fork. This just looks like melted cheese on the surface, but actually when you get into it, it's turkey bacon. There's the morning. There's the morning sauce. I'm going to get in. We'll take a bit of pass it on. I wonder it'll be really interesting to see if this genuinely takes us back because we haven't eaten any since being in Kentucky and it's amazing

what food can do to just transport you. Cheers. Yeah, that's great. Texan toast, turkey, tomato, a mouret made with sort of a strong parmesan and other cheeses, plus a little bit of nutmeg and then finished with bacon. The nutmeg in the mou Mhm. makes that go from being a hot melty mess to actually tasting sophisticated, which it doesn't look like it does, but it's it's great. Turkey is a drier meat, but with so much other fat from the sauce and the bacon and the wet tomato, I actually think the flavor of turkey, I know that's not a strong flavor, but it works. M a local legend because people would go to the hotel, enjoy live

music and dancing and then late at night would often have ham and eggs. But one point the head chef Fred Smith decided to serve this which was the open turkey sandwich with the moure and the bacon gratinated. Now it hasn't got a lid. It is an open sandwich that you can't eat with your hands. It needs cutlery. It's baked. It's different. It's definitely a local legend. So much so you can now get the hot brown all over, not just in that one hotel. Same rules apply. I want your scores, but this time with local legend in mind. One of them you previously knew, two you didn't. But which is such a wonderful local legend? Third place, cuz I'm not sure if it qualifies as a sandwich is America.

Oh, is the hot brown a sandwich? Comment down below. It gets one point from Baz. These top two are close, but my number two is going to be Japan. And I'm going to have an Italian high tea with my nan in Italy. I just think that for what I want from a sandwich, what I've grown up with, what I love, but actually something completely new, that ticks all the boxes for me. Third place, Italy. Not a fan of the fish. I like it and I think it's actually really delicious. Best lunchbox sandwich you could have. Yeah. Then going second place to the hot brown. Hot brown takes two points. And my first place goes to Japan because in

the local legend category, I have never tasted anything like that works so well. Score so far on the screen for you guys. Do you want to know? Yeah. No, fine. I'm going to keep it impartial. Okay. I think we should go in and only find out who we've crowned at the end. But that's just me. I don't want to. No, it's fine. Next round. Third and final round. Sandages seven, eight, and nine under the category WILD CARD. THIS IS ALWAYS a good one for Italy.

What do we got? I'm sorry. What? Oene. Is that just a layer of fried something? I know. It's just a layer of deep fried batter. Is it not a clue? This is chinu a chinu. It's from Tuscanyany. It's a sandwich filled with chickpea cake, marinated oberine, and served in a really crusty roll. So, traditionally from Levono, which we've had a couple of times before in global street food. Yeah, and it threw you that it was from Italy. This is it in place in situ in a sandwich with marinated oagene and a crusty roll from Japan. The world card.

Oh, this is oniirzu, a sandwich without bread wrapped in cling film so that you can easily eat it and transport it and quite deliberately wrapped up in a way that those nori sheets actually absorb the moisture from the filling rather than the other ones that you unfold and the seaweed just touches the rice just before you eat it. So you still have the crunch. So what's in this Abbas? So this is with salmon, avocado, radish, uh furkakei. Oh yes. What's America got for us in the wild card? And from America, French toast. No cheesy French cheesy. Cheesy French toast.

America. This is the Monte Cristo. An egg dipped ham and cheese sandwich topped with powdered sugar. They've taken a croc monsure and covered it in sugar. Is it eggy bread? It's basically eggy bread. Obviously a melted cheese and ham filling covered in powdered sugar. Should we try some? Yeah, let's let's sandwiches. So this one made on mass at the start of the day, layered up and then people can grab when they want. So served very much at room temperature.

This is that bread that hurts your mouth. Mhm. It's like bad mouth feel to bluron of bread. Oh god, I've got lock jaw trying to eat that. Called chinu a chinqu because it's from Levo and it is safeguarded by the cake makers association from Levorno who hold an annual event on the 5th of May every year. What is that oberine marinated in? Cuz it's sensational. Char grilled and then oil, a little bit of vinegar, salt, pepper, some herbs. That's it for how long? So good. Right.

How does that taste so amazing? The bread is so crisp and chewy, but the oberine somehow creates all of the moisture needed and it's not a dry sandwich. The chickpea batter. It's great, isn't it? It's almost It reminds me of like the batter of fish and chips. Yeah. So therefore, it's it feels like a fish finger sandwich. Do you want to hear the origins? Yes. They have origins at sea. After the naval battle between Moria and Pisa, ships were caught in a storm and it caused barrels of olive oil and chickpeas in the hold of the ship to spill and mix with a little sea water.

That mix dried in the sun and hungry sailors had to eat it. But they loved it so much when they got back to land they started making the chickpea cake. So it is quite salty. Yeah. Got the olive oil. It's got the chickpea and or chickpea flour made from and that with a marinated oberine is uniquely from Levono in Tuskanyany. It's absolutely delicious. Well done, Italy. Moving on to Japan. The oni girzu made with salmon, avocado, radish, the rice, the nori for ikakei, and then a sauce. And the sauce is spicy and tangy.

It's big sushi. It's a bit Yeah, like um like a sweetness coming from the sauce, but yeah. Not a sugary sweetness. You're right. It's almost got a fruity. It is sushi, but it's eating like a sandwich in the way you're biting through it. You're getting all the layers. There's love because obviously it's massively customizable. Kids love them. They're great for packed lunches and they're very photo friendly cuz you cut them in half and the cross-section can be beautiful. Moving to the final, our Monte Cristo.

Oh dear. Okay. Now, some say that it should be served with like a fruit jam. Catch it. Oh, I didn't want to do that. It's so dense. Whoa. It's so dense. This could be great. Cheers. Previously appeared in an American cookbook titled The French Sandwich. What? As early as 1930. Therefore, almost certainly traces back to a croc monsure. We're not exactly sure of the precise origins. There is a place called Monte Cristo in Washington. Little evidence to link the two, but many Americans would

have been introduced to it at Disneyland. Technically, isn't it a crocod? Um, croc madam needs the bes and then the egg on top. I suppose the fact that it's egg dipped like an egg French toast kind of. Here's what I will say about that. I don't hate it. And I thought it would be sickly sweet, but actually because of the egg, it's got a very savory nature to it with the super greasy melted cheese. And then the icing sugar actually just ends up being on your lips, softens the edges. So once you've got all that savory flavor, you lick your lips, get a bit of sweetness, and it all starts to work. Occasionally it's served with other sweetness instead of powdered sugar like a maple syrup or a

jam, but the powdered sugar is kind of key and we've kept that one plain and simple. A croc monu is one of my favorite sandwiches. I feel like it's gone a step backwards. Yeah, maybe a step too far. I'm not sure if the step was the egg or the icing sugar. I don't hate it. I just don't love it. I don't care about your love and your hate. care about your one two three order in the category of wild card Barry which is taking your third place and therefore one point third place has to be to America Japan second because it's

my favorite lunch option but the wild card the one that I looked out for I am not going to like that and actually enjoy the flavor the most has to be this Italian stunner considering we're in the wild card category and I could get hate for this I'm putting Japan in third because I think that is just big sushi again within the category I then I'm giving second place to the US and first place to Italy even though tastewise I think it works it hasn't blown me away I don't think I'd have it again but I do think it works thank you for your scores what have we done let's do some maths final scores when we add up each nation's points from the pair of you for all three rounds the scores are 11, 12, AND 13.

OH MY GOODNESS. In this order in last place with 11 points, Japan. Second place with 12 points, America. So, Italy taking the win with the lucky 13. Italy is the best nation at sandwiches. Fact. Or is it a fact? You guys comment down below this time. Do you agree or disagree? And next time we're going to move on. We're going to do the same but for different nations. So we need your suggestions which countries go up against each other in those three categories. Unless you really hate this video to do it all over again.

No, no, we've done these. I want some different nation sandwiches. I'd also like some likes. Please, if you enjoyed this, please give it a like because uh we're trying to go back to back with 15,000 likes per video. Thank you.