Hello, everyone.
This is Fridge Cam.
We're sorted and this week we launch the Sorted Club.
Now hold on because I haven't told you what that is yet.
This is one place where you can get books.
Pow.
Supper clubs.
Pow.
Podcasts.
Pow.
Courses.
Pow.
And maybe even help us create a pub.
Oh.
And it's all going to be hosted on our brand new website
with the same old address.
Sortedfood.com.
We need your help to get this started.
So go downstairs, follow the link and sign up now.
Now, in order to celebrate our Sorted Club,
here is the ultimate gourmet club sandwich.
Club means that everybody's voice has to be heard.
Take as many suggestions as you possibly can from the community
and we'll put it in a sandwich.
Chicken and egg on BLT.
I don't think egg goes into it, though.
Yes, it does.
Egg always goes into a club.
Another point of contention.
Are we going chicken or turkey?
Chicken.
Joanna says remoulade instead of mayo.
Chicken, egg, crisps.
Yes.
I'll get the sous vide machine out
and the water bath and we'll perfectly poach some chicken.
Bread and weird mayo.
Salad.
Tomatoes and lettuce.
The last word could go wrong.
I'm going to focus on bacon and other meats.
It feels like maybe you are the wrong way around.
Right.
We got two hours.
We need to do some shopping.
Let's go.
We hadn't made any decisions on sides.
So I've opted for chips and spiralized crispy bits.
So I'm at Smithfield Market, which is London's largest
wholesale meat market.
So I should find some decent meat here.
The only problem is, I think it closed a while ago.
So I have to find a butcher on the outskirts somewhere.
Right.
Chicken for Ebbers.
He wanted breast.
But what if we got some turkey as well.
Turkey is a classic filling.
Ben's getting them.
I'm sure he's doing very well.
I'm sure he's got everything on the go.
Nothing less than the finest ingredients, raw chicken,
a.k.a, what's left in the fridge, rosemary, sage, lemon,
and garlic.
We bought the shop and then we bought some more.
My thinking is we can't decide between chicken
and turkey, chicken and turkey.
You forgot these.
Yeah.
You know how sometimes you get a little bit hungry
when you're making a sandwich.
I thought, why not let's buy some snacking pigs in blankets.
Chicken ready to be cooked sous vide and then water bath
to about 63 degrees Celsius.
That machine vacuum packs, seals in all the flavor,
all our herbs.
Now we can cook it in a water bath
at 63 degrees for about an hour.
So I'm in charge of tomatoes and lettuce.
Let's start with the tomatoes.
We've gone for the nicest on the vine cherry tomatoes
I could find.
These are distinctive.
These are intensively sweet.
We're going to make them sweeter.
Honey, oil, salt, pepper, garlic in a bowl
and then smothered all over the top of the tomatoes,
roasted in oven for 30 minutes.
Ah!
It's mid-March and Jamie's pulled back
a tray of Christmas, roast turkey and pigs and blankets
going into the oven.
So all I'm going to do with the bread is toast it
in a pan with butter, press it down so it's nice and thin.
So we've got thick slices, but we're
going to press it down so it's like thin crispy slices.
To egg or not to egg.
I put it to the community.
And then I boiled six eggs while I was waiting for the response.
Preti says not to egg Berna says no egg.
Sean's not convinced either.
Says depends.
I love a contingency.
Got one hour left.
Barry hasn't even returned.
So Ben said before I left, he goes,
make sure you get good bacon, but just bacon.
Don't get all fancy.
A proper club sandwich has chicken and bacon in it.
I've [INAUDIBLE] but I have got a ton of bacon
and some beautiful gammon.
It's the best stuff you can buy.
Look.
He's branching out.
Oh, good effort, James.
I've gone all in on the salad.
So we've got some just round lettuce.
That's for flavor.
We've got some beautiful gem lettuce.
That's going to be for crunch.
And then, James and I had a discussion about chicory
for color and bitterness.
Jay, I'm sorry I ever doubted you.
Also we really didn't come to a decision about cheese.
And if we were doing cheese, who's in charge of cheese.
So we got some manchego just in case.
Egg yolks and Dijon mustard mixed together.
Oil goes in slowly while I whisk and it
should thicken up to a mayo.
How long have you been?
Hold that.
Did you get all of the elements?
Hey, this is a club.
It's meant to share.
I'm going to get butter out of the fridge.
I accidentally picked up lard.
Now I'm wondering if I can fry my chicory in lard.
You're cooking chicory in lard?
What's better than butter?
It depends what you're cooking.
Chicory.
I'm making my glaze with my bacon.
I've got some honey, some cayenne, oregano.
Guys, we've got half an hour to finish this sandwich.
Yeah?
I'm good.
We're going to have a group tasting of this chicory.
Is that OK?
Yeah, that's absolutely fine.
I mean the final decision [INAUDIBLE]..
Chicory mark two.
Is Ben looking?
No.
OK.
So I've added paprika to my mayo.
I'm about to a little bit of curry powder,
some pickled gherkin, you know like a piccalilli type
of thing.
Some anchovy for saltiness.
I'm just going to see what it tastes like.
My gammon's frying now in the pan.
Won't need long on either side.
Boys, what do we think about red onion in our sandwich?
Salad department says no.
I've started construction.
Maybe should have taken these off the vine earlier.
Barry, your bacon.
You checked on that about a minute ago.
I'm not taking responsibility of the bacon today.
I am, I am salad king.
Wish you had a scratch and sniff.
This chicken smells incredible.
Times like these I realize how much
I love Sorted and everything we do,
because this is unbelievable.
It's at times like this I realize
how much I love sandwiches.
Ah!
That might be the best thing we've ever done.
What?
[APPLAUSE]
So despite my interpretation, apparently this can feed 10.
Oh, my goodness, that looks so good.
That's a really good cross-section.
Oh!
Nicki's a vegetarian and James is
being very kind to give up his vegetarian
path for the sandwich.
Wait, wait, wait.
There you go.
It's amazing.
Words are gone.
They're not coming.
Three different types of lettuce.
I just-- what an unbelievable sandwich.
I'm going need a shower after this.
The lettuce is amazing.
Talk to me about tomatoes though.
Could be better.
It's a messy sandwich, a deliciously messy sandwich.
That's is a pretty decent start to the club, I reckon.
That's sandwich, sorted.
Wait, if we're all here, we all have to say it, surely.
[INTERPOSING VOICES]
Now that is a club sandwich, sorted.
Quiet.
The window to sign up to the club is open right now.
But it closes on the fourth of April.
And there are only 1500 spots available.
Oh, it's so limited!
Honestly, the reaction so far has been amazing.
And we're really excited by this, so go check it out.
Talking about checking things out,
how about a Dad Joke of the Week?
Tell me, Barry, what do you think vegetarian zombies eat?
Go on, Jamie.
Grains!
Because it's like brains.
Is that it?
That's as good as it gets?
Grains have got meat.
So.