Travel & Food - Phil Tries Molly Baz's Ultimate Chicken Caesar Cutlet Sandwich - How To Be a Sandwich.

That's really good. Love. That's my favorite thing. Love. Who knew that? You hate us now. I understand. Problematic. Cut this. Cut this whole thing. Oh, hi. Welcome to my fake kitchen. How to be a sandwich. Where the kitchen is fake, but all the food and the people are actually real. Welcome my special guest for today. My friend Molly. Hi. Thanks for having me. It was like you were standing in the studio right over there. I was. Right outside your fake kitchen. Welcome to my kitchen. Thank you. You came from the Hudson Valley, didn't you? Yeah. So I grew up in Rockland County. I don't know what that is. You are on how to be a sandwich. So if you were a sandwich, what would you be? I was going to make you a sandwich. I don't know if I was going to be it forever. We're saying that this is like a very good representation of your personality. I do think it is. I think we can express ourselves in many ways. Sandwich is a good way. It's going to be a chicken Caesar cutlet sandwich. Well, do you want to make it with me? I heard you don't really cook. I'm going to. What's the deal? I'll help as much as you need me to help. Otherwise, I'm very happy to be a lazy. Everything does smell good. Isn't it nice? I am hungry. So Amanda, our food stylist. Yeah. She set us up. Chef. She said, look at all the nice things, including yours. Yeah. Ayo. Let's focus in over here for a second, shall we? This is your line of mayos called Ayo. Ayo mayo. Yeah. It's my mayo gone wild, which is basically just like a range of different flavors and pickles and spices and herbs and all packed into a bottle of mayonnaise so that you really don't have to pull out too many stops when you make sandwiches. So even I can. Yeah. These are fill proof. Hot Jardineo. Yeah. So that's a spicy one. Yeah. I'm going to like that. Then we have, this is tangy Dijon mayo. So it's like cornichon. Mayo mustard. Yeah. Mayo mustard. Classique. Yeah. They're made with avocado oil. Yeah. They're made with avocado oil. Dill pickle mayo. And this one's dill pickle mayo, which is everybody's favorite, but we're not using that today. I've eaten it too much lately. How is it? I like you already. Oh, good. I'm taking this home. Okay. Yeah. Those are all for you. I'm going to use Dijon mayo, which is a mustard mayo mix. I always love putting both. Yes. So you've done it for me in a bottle. As like a cheater's way to make a really quick Caesar dressing. You're a Caesar freak, right? Yeah. I'm a Caesar freak. What makes a great Caesar to you? Do you like it when they come in the restaurant and they do a table side? Love. That's my favorite thing. Love. That will be on my death row meal. Oh, are we not supposed to say that anymore? Yeah. You could say it. Oh, you could say it. Okay. Yeah. We're all ending up there. Okay. I'm just putting a big, nice dollop of Dijon mayo. So it's mayo, mustard. It's got Dijon and whole grain mustard, and it has little cornichon, little French cornichon in there. Yes. I was going to put some grated garlic. I don't know if we have that. Do we have grated garlic? Is that tomb? Oh, interesting. Okay. This is basically grated garlic. This is turning out to be the condiment of the show. Oh, is everyone pulling in the tomb? Everyone. What a great condiment. The garlic's best. This is not enough. Yeah, we probably could use more. So garlic, Dijon mayo, lemon juice. Why don't you squeeze some lemons in there because they're already de-seeded. They're kind of foolproof. So you trust me. Yeah. I want lots of lemon. I like a really lemony Caesar. Yes, yes, yes. Don't you? Yes, of course. And I like extra anchovies for you. Oh, okay. Well, let's get some anchovies in here. I was going to put the anchovies on top. Do what you want. Well, no. I guess it's in my sandwich. I want to do it the right way. Yes, it is. Okay. And then I also like really heavy black pepper in my Caesar because it's like so much fat. You have to cut through it. Oh, yes, yes. I think that's the thing that you don't often get in a Caesar salad is lemon zest. Oh. A lot of times it's just white wine vinegar or lemon juice. Right. I'm a big lemon zest girl. I actually used to have a sandwich podcast. Oh. Which I feel like most people don't really know about because it was kind of like, it was a very niche like COVID project. Yes. I like this technique. You're very good. Thank you. Let's taste this and see. See if it's lemony enough. Honestly? Yes. I could do more zest. Okay. Do you want to do some slathering? Yes. A little on each side and then save me some for dressing the slaw. What should I slather with? An offset. That's called an offset? Yeah. That's a mini offset. Who knew that? Okay. Yeah. So we'll go heavy on the... A little heavier. Heavy enough, lady? Yeah. That's good. We'll do a kiss. Ooh. And then you can do the other and do the same and the rest of the dressing will be on the slaw. How's that? Enough for you? That's perfect. Do you like fennel? I feel like people are a little weird about fennel. You know, I'm not like a black licorice person, so fennel is a little lighter than that. It's okay. Would you rather I leave it out? No, you can put some in. Okay. Because this is my sandwich. That's right. Don't... Listen. Not everything's for everybody. I would hate for you to not like my sandwich. I'm going to like it. That would be awkward. I already like it. Okay. I already like it. You're Phil. You love everything. Look, a kiss. Yeah, give it a kiss. Look, what else are they doing? Oh, yeah. They're doing other things. So I have celery in here. Nice. I love raw shaved celery in a Caesar. I'm putting basil. Nice. Keep it fresh. Yes. I'm going to use all of it. Frisee. Yes. Why not? What did you do before you were a cook? Or did you always cook? I didn't do. You went to school for cooking? No. Where'd you go to school for? I went to school for art history. You too? No. Oh. What was your favorite thing in art history? Well, I studied abroad two different semesters, and one of them I focused on Florentine art because I lived in Florence, which is like what I feel like every... Oh, so that's why you become a cook, I think. Yeah. And that's where I... So it was kind of like my relationship to cooking came into the picture when I was living in Italy studying Florentine art. I lived with a little old lady named Graziella, and she was an amazing cook, and she spoke no English, and she taught me how to cook. So I finished out my degree like pretty quickly, and then I started working in restaurants, and I have not done anything but work in food sales. So you're not just some person coming in here... I know how to cook. You really do. This is called chicken cutlet. This I know. Yeah. You've seen these before. So we're going to put two cutlets. Yes. One on each side, and then I'm just going to top each one with a big pile of Caesar slaw. Ooh. And that's kind of going to be the sandwich. So the chicken Caesar sandwich. Yeah. Like everybody... Which is kind of a popular item in sandwich lore. Everyone's making chicken Caesar wraps these days, but it's like, why aren't we making chicken Caesar cutlet sandwiches? This looks amazing. No shade to a wrap. And this feels very me because, well, A, it uses my very own AO, which is my baby, B, it's Caesar-derived. Ever since I started cooking, something I was known for was my love of Caesar. It's your jam. It's my jam. And then it's really herby, and I love herbs, and I love lemon and lemon zest. So it just kind of, I think, will taste like me. I'm going to top each one with a couple of these really nice oil-packed anchovies. Oh, man. And you said you love these, right? I really do. Okay, so we're going to go heavy on these. Okay. Should we close them up? Yeah. These look pretty fun. You want to cut it? You hold. Yeah. Let's see what we did. All right. Here we go. Okay. You ready? You're going to bite with me? Yeah. Let's show the people. I'm glad that people see the inner workings. They see how you do it. Here we go. I like that double stack of the cutlet. Yeah. The bread feels nice, too. Okay. Mmm. That anchovy. That's really good. Do you like it? Love. Wow. It's very yummy. Molly. I do think it tastes like me, if I do say so myself. People. Mmm. That's delicious. Make a Caesar. Make a cutlet. Get a roll. Put them together. Anchovy. Boom. Happy. Are we happy? Yeah. We're happy. Oh. They gave me cards. I don't know what this says. Mmm. This is fun. Okay. New York versus L.A. We're both from New York. Now we live in L.A. Yeah. Who does it better? Pizza. New York. I'm going to say L.A. is having a pizza moment. Is my hair falling down right now? No. Kind of a little. I want all this kept in. Hold on. Let me do my hair. Sushi. I think here. Yes. Although I was more on a budget when I lived in New York, so I wasn't throwing down for sushi, but I would say here. Bagels. Go ahead. You take the hit. L.A. Because of one bagel or several? Because of one bagel. All Courage Bagels that we both know is the best bagel in the world. I know that New Yorkers who are watching, you hate us now. Yeah. I understand, but you haven't tried it. We accept it. I just want you to try it. It's so good. Thank you. You've passed the test, Molly. Oh, thank you. Molly Baz, everybody, with this delicious Caesar chicken sandwich. Thank you. Molly, you are a sandwich. See you later. Wave goodbye. Thank you for having me. You're my friend. It was a pleasure. I still haven't been to Max and Helen's. That feels problematic. Cut this. Cut this whole thing. Hey, thanks for watching How to Be a Sandwich. And remember, new episodes of Somebody Feed Phil are coming to YouTube in 2027. Like and subscribe right now. Do it.