Miz Cracker and Carla Make Pickles and Sandwiches

[beeping]

Action.

[upbeat music]

Hey guys, it's Carla, and today I'm very excited

because I'm bringing a family recipe with a great name.

It's called the friendly sandwich.

This sandwich really is starring pickles.

The thing about pickles, I'm set up to make them.

I've edited so many pickle recipes.

I know how to make a pickle, I think,

but I'm having pickle intimidation right now,

to be perfectly honest with you.

And I just wish there was honestly

a pickle expert that I could call on.

Like a PhD in pickle is what I'm looking for.

There are so many smart people around,

I'm gonna put it out there.

Is there a pickle doctor in the house?

[magical chimes tinkling]

All hail Dr. Dill.

Here I am, Dr. Dill, PhD.

That's pretty hot dill.

That's her. Thank you so much

for being here today. You're welcome.

I needed an expert, and an expert came through.

I'm looking at what you're doing here

and I'm thinking we have to dive in,

throw caution to the wind, and there's also

something I feel that's missing from your life right now.

Talk to me.

That's gonna help you get into the mode.

Bam! [laughs]

Here we are!

Oh my god, I feel incredible.

You're ready,

you're in the mood. I feel pickle worthy.

Oh my goodness. And we're gonna do this now.

So if you could take these pickles,

get them into that jar, and then just tuck,

divide the dill, fresh dill, Dr. Dill, between the jars.

Between the two jars. Yep.

So in this saucepan, I have water.

We've got vinegar, distilled white vinegar.

Peppercorns, caraway seeds,

kosher salt, and sugar.

Work.

[Carla] Beautiful job on the dill.

Thank you, it's like floral arrangements, really.

I feel like you've done this before.

Yeah, well, I've arranged a fish bowl before.

Is that right? I think this is

the same concept, yeah.

Mm, interesting.

Our pickle brine is now ready.

Good on you for stepping back.

I heard a terrible story earlier today

about an accident with some fry oil and--

Yeah, scrotal injuries.

I learned about oil temperature

when I was cooking naked.

And then just enough brine to cover.

So here, you do the other jar.

We might have a little extra brine.

Just pour it in, then we'll spoon the seeds over.

Only brine will tell.

[Carla laughs]

This recipe comes from my grandmother-in-law,

Grandma Margaret.

Okay.

And she was Swedish.

In their house, it had to be a dill pickle.

And if it was a bread and butter or a sour

or any kind of thing like that, it might mean

that you were a communist and had to go back to Russia.

Right, okay.

Alright, you put that lid on.

And now the thing is, we would need

this brine to cool down, and you could

eat the pickles right away,

but the longer they sit in the fridge.

[laughing]

What's happening?

I don't know, I'm not capable of this.

You're a pickle doc, you're not much of a jar man.

No, I'm not a mason, if you will.

Do you want me to?

I got it! There she is, okay.

Oh, I was asking a question.

Oh, yes ma'am. Wow.

What is the difference between

doing this and canning something?

So when you can something, you would actually

take the whole jar now, you would put it

into a pot of boiling water, and you would simmer it.

And it would create an actual true vacuum,

and then this lid would pull down

and it would be like sealed.

Then you could put it into the cold storage.

Yeah, I was waiting for you to say

true seal so I could make my seal noise.

Oh, okay.

So once it was boiled, you would get not just

this like, screwed on lid, but a true seal.

[Miz Cracker imitates seal]

There we go, thank you. Yeah, like that.

The funny thing about this sandwich,

is like we're only gonna need a couple slices of baked ham.

I know, but you really brought the ham today.

But, it's the kind of thing that you would

make after you, maybe you did your Easter ham,

if that was what you celebrated.

But if you had a baked ham or a roast ham around,

ideally you would use that.

So here, I'm gonna slice a few pieces of this.

And the goal, this is a very important part of the sandwich.

The goal is that I'm gonna make ham slices

that approximate the shape and size of this sandwich.

Wow.

Alright, so while I'm doing that.

You're basically a samurai.

I'm basically a samurai.

And it's just because you want everything to just.

[gasps] A hamurai?

Cut that out, cut that out of the film, immediately!

Well I'm gonna slice a few pieces of ham,

and while I'm doing that I want you to cut some cheese.

Yeah, okay. What?

Who's the guy in the cartoon who made the giant--

Dogwood? Yeah, Dogwood, yeah.

Dagwood. Dagwood.

Forgot about that, wow.

I feel like those sandwiches had a name.

When I moved to New York and there wasn't comics

in the Times, I was like, what kind of a newspaper is this?

I think that's a perfect amount of pickles.

Thank you.

And then, let's just cut the cheese, shall we?

[Carla] Now, we're each gonna get to make a friendly.

Okay, I'm ready. Okay?

So we have the exact same setup.

This is what's gonna happen.

We're gonna start with a little butter,

we're gonna get one slice of bread going.

Then we're gonna build the sandwich in the pan.

Okay. Okay?

I'm gonna take a pad of butter.

That's about, I don't know, a teaspoon or so.

Okay, so once this butter has melted

and is just starting to get foamy,

one piece of bread over to one side, okay?

And make room, because we're gonna

put ham on the other side.

The idea here is that we're browning up our ham

and kind of toasting that first piece

of the bread at the same time.

I'm ready.

This ham's never gonna get turned over,

so we're gonna start building

the sandwich on top of the ham, okay?

So go in with your cheddar.

Cheddar makes it better.

I'm about to go in with this cheddar.

A few slices.

In rough, everybody's staying in formation.

So while we're waiting, let's mustard

the inside of the top piece.

Okay. Okay?

Little moutard.

Are you using French's mustard?

I am using French's.

This is true to the recipe.

It would've always been French's.

Okay.

Dijon, again, sent back to Russia.

Some nice sizzling happening.

Important, we're not making a Cubano.

Right. We're making a friendly.

So the toastiness under there is like

in a golden-brown department, not a super--

Crispy. Hard griddle, yeah.

Alright, now we just have to be patient.

I know it's hard for both of us.

Yeah, especially 'cause I have a giant nose.

[Carla laughs] I'm much more sensitive

to food smells than the average bear.

We just need a little bit of softening

to happen on our cheddar.

I have a little bit of melting happening

on the side of my cheese.

Same. Oh, so do you.

Okay, so what we want to do now.

Let's put our pickles on.

Plank those pickles. Okay.

And I like to think that maybe Grandma Margaret

would tell some family stories while everyone

was waiting for the cheese to melt.

So now with your spatula, you're gonna lift

this whole ham situation and right onto this piece of bread.

Whole hog. Whole hog.

Right onto the piece of bread.

Pickles up?

Pickles up, always.

Always pickles up.

And now this piece of bread is gonna go mustard-side in.

[laughs] Thank you for that.

[Carla laughing]

Nothing like a sandwich topped with mustard.

I think it's easier to butter the bread--

Yeah, I think so too.

Than it is to add more butter to the pan.

Wall to wall, make sure no dry spots.

You're doing a beautiful job on that butter.

Gently, Doctor.

Spatula under.

This butter side needs to go down, okay?

It's about to go down.

Down.

Ooh, yours looks nice.

Thanks. Really toasty.

I am, after all, an expert.

How do you feel about potato chips?

I feel very strongly about them.

I feel strongly, too.

This was Grandma Margaret's brand of choice.

So we're just keeping it very authentic today.

I love a Lay's, saltiest thing in the world.

Well then, Lay away.

I'm just getting my pickle landing pad ready.

Pickle landing pad. Yep, that's that.

And while we're waiting, what's your guys', Morocco, Andy.

I know we've had this fight a lot in the kitchen.

Lay's, pro or con.

[Miz Cracker whooshes]

He says no.

You're making a face also. Too salty.

That's what I love about them.

Not enough character.

Never, did you say never?

Wow.

You need something more textured.

They're not dark enough, they're so pale.

Oh my god, I disagree with everything you just said.

[Miz Cracker] What chips do you like?

Like Cape Cod. Cape Cod are good too.

You know like that crunch.

I think Lay's is a different thing.

You can like HBO and like CW at the same time.

[Chris and Andy laughing] Right.

I feel like we've arrived.

In our family, when you wanna get

the attention of the rest of the people

in the family, you do the family call.

And it goes [vocalizes]

[Miz Cracker imitates seal]

And then they know to come running

for the sandwich, you know? Oh god,

I don't know why I'm so irritated by that.

[both vocalizing]

Alright, and now last but not least,

we're cutting this in half.

But if you had to guess, if you were gonna

cut it straight across or on a diagonal,

what does your instinct tell you?

Oh, definitely on a diagonal, because it's

aesthetically pleasing. Thank god you said that.

My sister told me to start in the center.

Oh, smart.

And don't press, pull saw.

Oh, that's a woman-- Look at this.

Who's sliced a sandwich or two in her time.

Yeah, and a couple people.

I feel really positive about my sandwich.

I feel a little more positive about your sandwich than mine.

Well, I mean, mine is pretty on the outside.

Let's find out what she's like on the inside.

I wanna say, beginner's luck but I think you're a talent.

Oh my goodness, thank you.

[Carla moaning appreciatively]

I'm really happy right now.

Mm-hmm.

I'm gonna eat this whole thing.

Thanks for coming back and sharing family recipes.

Oh, I had a really good time.

I needed an expert.

I wasn't gonna get through that by myself.

Oh yeah, I know.

I contributed so much expertise.

I loved this so much,

and we cannot wait to come back

and build our mutual women's lifestyle brands together.

Can't wait to have you.

It's called Pickle Positive.

Yay!

[both laughing]

Dill with it.

[Man] Cut.

Sound cuts, camera cuts.

I heard that you actually go around town

requesting pickles in your sandwiches, is this true?

Yeah.

A family secret, we like a sandwich

that is peanut butter, mayonnaise,

and pickles, and that's it.

Terrible. And it sounds disgusting,

but we'll make it next time that I'm here in this kitchen.

I don't mean to yuck your yum, sounds pretty terrible.

That phrase is actually my yuck.