What makes the perfect sandwich?

In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan go deep on the simplest, most iconic pairing in food history: bread and meat. From sourdough legend Azikiwee Anderson at Rize Up Bakery to Wagyu breakdowns at The Butcher Shop by Niku with Guy The Butcher, they explore what elevates a sandwich from basic to unforgettable. Chef defends the purity of a cheeseburger. Marcus argues for tortas, Cubanos, and roast beef with horseradish mayo. They debate mayo, ketchup, tomato seasonality, balsamic trends, patty melts, and whether cutting a burger in half is a personal offense.

Plus:

• The true ratio of meat to cheese
• How to build a sandwich so every bite tastes perfect
• Why ribboning your meat changes everything
• The biggest mistakes people make with condiments
• A little sandwich history you didn’t ask for Then it’s on: they go head to head in the kitchen.

If you love burgers, roast beef, banh mi, or a properly constructed hero, this one’s for you.