Tyler Kord’s Texas-Wisconson Border Sandwich

Rebecca Firkser

5 Stars

October 19, 2016

Also known as: The Mildly Annoying Way I Messed with a Tyler Kord Sandwich Recipe, but Still Posted it on This Blog. (He May or May Not Understand.)

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Why would I fuck with a Tyler Kord recipe, you ask? The man’s work was voted 2012’s #2 best sandwich in America by the Huffington post, you say?! I’ll tell you. And I’ll do it in the form of a list, because people love lists.

1. I was home for the weekend and was with my parents at the grocery store when shopping for this sandwich. The recipe calls for homemade pork and shrimp sausage, but my parents wanted chicken sausage. I have a lot of thoughts and feeling about chicken, and mostly express these opinions via shouting about how it is the worst meat to anyone who will listen, or happens to be in the room at the time. But I didn’t say these things to my parents, because they were buying the groceries.

2. I used vegan mayo in the sauce. Do with that what you will.

3. The grocery store didn’t have the pretty shiny rolls the recipe called for*—you know, the hard ones that only rip off in massive pieces per bite that refuse to break down no matter how long you chew, and choke you a little while swallowing, but only a little so you work it out—but a lot of squishy Italian rolls, which tasted fine. Also my mom wanted whole wheat rolls, which I may have contested if shopping with other people, but see #1.

4. The tomatoes pictured (and eaten) are heirloom; the recipe called for beefsteak. Heaven forgive me.

5. My dad insisted on cooking the sausage on his charcoal grill, but started grilling before I could tell him to slice the sausage open, so we did that after they were cooked. The sausages were less charred, and charred sausage is the best way to eat sausage, which was mildly disappointing. It still tasted okay though.

*The store also did not have kaiser rolls, which is the substitute listed in the recipe (related: The apocalypse is clearly on its way.)
‡Or you can be an asshole like me and use ~chicken chorizo~ from Kings.

Regardless of which recipe-liberties I took, A Super Upsetting Cookbook About Sandwiches is a brilliant cookbook. I’ve mentioned I don’t usually like to cook from cookbooks (I prefer to read them and then accidentally-on-purpose create recipe amalgams, like the Ottolenghi-Solomonov Hummus with Other Stuff of Two Weeks Ago) but Kord’s book is one I will cook from again. And then probably again after that. If you don’t like to cook or read cookbooks, get this book for the William Wegman art. You know, the dog guy! PS. Read the full recipes, Kord’s commentary throughout is perfect.

Texas-Wisconson Border Sandwich [from A Super Upsetting Cookbook About Sandwiches, by Tyler Kord; makes 4 sandwiches]

Vegetable oil, as needed
1 pound Pork & Shrimp sausage, sliced open‡
4 Sheboygan hard rolls, split in half (If you’re not in Sheboygan, a kaiser roll will work. If you are in Sheboygan, you probably aren’t reading this, and if you are, this sandwich probably sounds like a waste of a Sheboygan hard roll)
1 cup Roasted Onions (see below)
1 large beefsteak tomato, cut into 8 think slices
1/2 cup Michelada Mayo (see below)
1/2 cup fresh cilantro leaves

Preheat a grill, grill pan, or a large sauté pan over high heat until smoking. Lightly oil the grates of the grill or pan. Sear the already-cooked sausage until hot and charred on both sides.

Divide the sausage between the 4 rolls.

Top the sausage with roasted onions, tomatoes, mayo, and cilantro. Close the sandwiches and demolish.

Michelada Mayo
1 cup mayo
1 tablespoon Tabasco sauce
1 teaspoon lime juice
1/4 cup beer (something with a lot of color and flavor, but not a lot of hops; Nega Modelo would work well here), reduced to 1 tablespoon if you must

Mix thoroughly. Refrigerate in a small container with a tight-fitting lid and this will last three or four days and make you feel so proud every time you eat a sandwich.

Roasted Onions (Makes 3 cups)
2 large onions, yellow or red, peeled into 1/2-inch rings
1 tablespoon olive or vegetable oil
2 teaspoons kosher salt

Preheat the oven to 450°F.

In a medium mixing bowl, toss the onions, oil, and salt together until thoroughly mixed. Don’t worry about trying to separate all the rings. Some will separate and some won’t when you mix them, and I like the variety of having some cook more than others.

Place the onions on a baking sheet or roasting pan and cook until somewhat tender and a little burnt, about 20 minutes. We’re not really going for that melty onion goo, which I definitely love, but we want the onions to still have a little bite so they are a component of the sandwich, not a condiment. Picture the onions on a shish kebab, charred on the outside and still little raw in the center. At some point someone decided that we could only have onions that are raw or cooked to mush. But I like the in-bewtween onions the best! This should not look super beautiful; some will be super dark, and the rings that stayed together will be less cooked. Variety is the spice in this dish. Transfer to a container and let cool before serving.

Will keep for five days in the refrigerator.

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