The Jim Shoe Sandwich

Hailing from the southside of town, the Jim Shoe sandwich is one of Chicago’s lesser known oddball delicacies. French bread, many meats, crunchy veggies, tzatziki AND mustard… strange, sure, but it’s actually bomb… trust. Today I’ll show you how you can make this local icon at the crib so even if you live out of town, you can sample some windy city good-good in the comfort of your own home. 🤘🏼 Adam

Super Submarine (1050 N. Ashland Ave, Chicago IL 60622), this is the place that I stopped off at on a whim. Big love to the dude who let me in the back to film, I can’t remember his name for the life of me but he was a super nice fella. Respect.

P.S. Notice how when you order a canned drink that it says “pop” and not soda… these are the facts.

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Stuff I Use...

My Meat Slicer

My Deep Tart Pans (9.5x2 inch)

Granite Mortar & Pestel

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 1 sandwich

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The Jim Shoe Sandwich

Ingredients

The Sandwich

• 4 oz thinly sliced roast beef
• 4 oz thinly sliced corned beef
• 4 oz sliced gyro meat (or ground lamb/beef gyro slices)
• Seasoning of Choice
• Hot Giardiniera
• French Roll
• Mozzarella Cheese
• 2 Tbsp tzatziki sauce
• 1 Tbsp mayonnaise
• 1 Tbsp yellow mustard
• 1 cup shredded lettuce
• 1 medium tomato, sliced
• Kosher Salt, to taste

"Gryo Spot" Tzatziki Sauce

• ¼ Cucumber
• 3/4 cup Greek Yogurt
• 1/4 cup Mayo, more to taste
• 1 Garlic clove, minced
• Juice of ½ a Lemon
• ¼ cup Fresh Dill, chopped
• Pinch of MSG
• Black Pepper, to taste
• Kosher Salt, to taste

Roast Beef

• 3-4 pound Eye of Round
• Black Pepper (coarse), to taste
• Kosher Salt, to taste

Instructions

The Sandwich

1. Heat a skillet over medium heat and saute the onions, roast beef, corned beef, gyro meat and giardiniera until warmed through. Transfer the hot mix to a cutting board and chop.
2. Slice the French roll lengthwise without cutting all the way through. Lightly toast the inside on a hot skillet.
3. Spread tzatziki then mayonnaise and mustard evenly on the inside of the toasted roll. Layer the meat mixture evenly inside the roll. Place mozzarella cheese over the hot meat, allowing them to melt slightly.
4. Top with shredded lettuce and tomato slices. Drizzle with tzatziki sauce or sour cream.
5. (Optional) Wrap the sandwich in aluminum foil and heat in a 350°F (175°C) oven for 5 minutes to meld the flavors.
6. • 6. Unwrap, slice into halves or thirds, and serve with fries smothered in mild sauce and a crispy cold pop.

"Gryo Spot" Tzatziki Sauce

1. Mix everything in a bowl, use immediately or chill for 30 minutes before using for the best flavor.

Roast Beef

1. Preheat the oven to 300F.
2. Sprinkle the eye of round with black pepper and salt well on all sides. Put the beef on a sheet tray fitted with a wire rack.
3. Roast for 1-1.5 hours, or until the internal temperature of the middle section of the roast reads 125F. Remove and chill for 2 hours in the fridge before slicing for best results.

Adam's Notes

Build Order:

1. Toasted Sub Roll
2. Tzat
3. Mustard
4. Cheese
5. Meats/Giard/Onions
6. Mayo
7. Iceberg Lettuce, sliced thin
8. Tomato, sliced thin

The Gyro Recipe

Yield: 3-4 Sandwiches

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Greek Restaurant-Style Gyros Sandwiches!

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

Ingredients

Lamb & Beef Gyro

• 1 pound Ground Beef
• 1 1/2 pounds Ground Lamb
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate, 10 grams
• 3 tsp Transglutaminase RM (meat glue) 10 grams

Chicken Gyro

• 2.5 pounds Chicken Thigh, ground
• 1/3 cup Chicken Fat
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate (10 grams)
• 3 tsp Transglutaminase RM aka “meat glue” (10 grams)

Instructions

Lamb & Beef Gyro

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. Add the ground meat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
6. Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Chicken Gyro

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. Add the ground meat and chicken fat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
6. Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Adam's Notes

• You can sub the protein for chicken, pork, lamb, beef or a combo thereof.

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