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BINGING WITH BABISH 4 MILLION SUBSCRIBER SPECIAL: DEATH SANDWICH FROM REGULAR SHOW

cook:

2 h

Picture for Binging with Babish 4 Million Subscriber Special: Death Sandwich from Regular Show

15,368,577 views  A very special thank-you to Chef Masaharu Morimoto! 4 million subscribers!! I keep hitting numbers I never imagined I'd ever reach, so I'm going to keep recreating dishes I never imagined I'd ever recreate. This week it's the Death Sandwich from Regular Show, a pretty-plain-lookin' submarine that promises to kill you if you eat it without donning a mullet and jorts. In the Babishian spirit of approaching pop culture repast renditions as realistically as possible, I enlist the help of a tv-chef-superstar to build a sandwich worth...dying for? Probably not, no. But holy shit you guys, I got to hang out with Masaharu Morimoto!!

4 servings

US

original

metric

INGREDIENTS

Fresh Garlic, separated

5 cloves Fresh Garlic, separated

medium Yellow Onion, minced

1 medium Yellow Onion, minced

Olive Oil

2 ½ tbsp Olive Oil

Dried Red Pepper Flakes

¼ tsp Dried Red Pepper Flakes

Tomato Paste

3 tbsp Tomato Paste

Dried Oregano

½ tsp Dried Oregano

can Whole San Marzano Tomatoes

28 ounce can Whole San Marzano Tomatoes

of Water

7 ounces of Water

Fresh Basil

Fresh Basil

Salt

Salt

Pepper

Pepper

Fresh Parsley

Fresh Parsley

Ricotta Cheese

½ cup Ricotta Cheese

Panko Bread Crumbs

½ cup Panko Bread Crumbs

Zest of a Lemon

1 Zest of a Lemon

large Egg

1 large Egg

Parmesan Cheese

2 ounces Parmesan Cheese

Ground Pork

1 pound Ground Pork

Vegetable Oil

Vegetable Oil

Submarine Sandwich Roll

Submarine Sandwich Roll

Deli Ham

Deli Ham

DIRECTIONS

1.

Start by making the sauce. In a sauce pan add the minced onion along with some olive oil and saute for 2-3 minutes before adding garlic cloves, tomato paste, dried oregano, and dried red pepper flakes. Mix to combine for 30 seconds.

medium Yellow Onion, minced

0.5 medium Yellow Onion, minced

Olive Oil

2 ½ tbsp Olive Oil

Fresh Garlic, separated

3 cloves Fresh Garlic, separated

Tomato Paste

3 tbsp Tomato Paste

Dried Oregano

½ tsp Dried Oregano

Dried Red Pepper Flakes

¼ tsp Dried Red Pepper Flakes

2.

Add a can of whole San Marzano tomatoes to the pan along with water. Using a potato masher, slowly mash the tomato sauce until it’s smooth. Mix to combine. Add fresh basil. Keep at a simmer over low heat for 45-90 minutes. Season with salt and pepper.

can Whole San Marzano Tomatoes

28 ounce can Whole San Marzano Tomatoes

of Water

7 ounces of Water

Fresh Basil

1 sprig Fresh Basil

Salt

Salt

Pepper

Pepper

3.

For your meatballs, saute onion along with cloves of freshly minced garlic. Once fragrant, take off heat and set aside.

medium Yellow Onion, minced

0.5 medium Yellow Onion, minced

Fresh Garlic, separated

2 cloves Fresh Garlic, separated

4.

To a large bowl add fresh parsley and basil along with ricotta cheese, panko bread crumbs, lemon zest, egg, parmesan cheese and ground pork (or ground meat of choice), and your cooled onions and garlic.

Fresh Parsley

Fresh Parsley

Fresh Basil

Fresh Basil

Ricotta Cheese

½ cup Ricotta Cheese

Panko Bread Crumbs

½ cup Panko Bread Crumbs

Zest of a Lemon

1 Zest of a Lemon

large Egg

1 large Egg

Parmesan Cheese

2 ounces Parmesan Cheese

Ground Pork

1 pound Ground Pork

5.

Mix everything together with your hands and then form into balls.

6.

Over a medium high heat, heat some vegetable oil and then add your meatballs and brown for about 2 minutes on each side. Once they are browned, finish the cooking by adding them to a wire rack on a rimmed baking sheet and bake at 375°F for about 20 minutes.

Vegetable Oil

Vegetable Oil

7.

Slice your submarine roll in half lengthwise and then add a layer of sauce and top that with a row of deli ham. Next, add your meatballs and then the other half of the sandwich bread.

Submarine Sandwich Roll

Submarine Sandwich Roll

Deli Ham

Deli Ham

8.

Serve and enjoy!

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