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<v Speaker 1>This is Later with Lee Matthews, The Lee Matthews Podcast

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<v Speaker 1>more what you hear Weekday Afternoon's on the Drive.

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<v Speaker 2>He's a coolinary content producer, social media celebrity Owen Han

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<v Speaker 2>that calls himself a professional eater based out of Los Angeles. Wow,

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<v Speaker 2>what do you got to do to get that gig?

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<v Speaker 2>Because I'd love to apply. His new book is called Stacked,

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<v Speaker 2>and he's here to talk to us about it. Sandwich King,

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<v Speaker 2>Owen Han, Stacked your new cookbook?

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<v Speaker 3>Hi, Hi, thanks for having me.

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<v Speaker 2>So you've taken the sandwich to a whole new level.

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<v Speaker 3>Yes, basically, I've just created a book of all my

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<v Speaker 3>favorite recipes, twist on the classics sandwiches for every occasion,

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<v Speaker 3>from breakfast to even dessert. I'm just I'm a big

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<v Speaker 3>fan of sandwiches.

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<v Speaker 2>When did it start for you?

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<v Speaker 3>This started about two and a half three years ago,

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<v Speaker 3>and really it just kind of happened by chance. I

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<v Speaker 3>always eat sandwiches pretty much one a day, and I

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<v Speaker 3>decided to fill my lunch one day, which happened to

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<v Speaker 3>be a chicken bacon avocado sandwich with a little chipotleoli,

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<v Speaker 3>and it just went completely viral on social media and

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<v Speaker 3>just been doing it ever since.

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<v Speaker 2>Do you put together your own ingredients or a lot

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<v Speaker 2>of them store bought?

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<v Speaker 3>It really depends on the type of sandwich. I kind

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<v Speaker 3>of look for a middle ground to where it's not

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<v Speaker 3>all store bought. There's some cooking involved, but definitely look

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<v Speaker 3>for kind of that convenience factor as well.

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<v Speaker 2>Yeah, that's one of the things I do with French dips.

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<v Speaker 2>I like to make my own bread. I keep it

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<v Speaker 2>in the further so I can just toast it nice

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<v Speaker 2>and warm. I cook my own roast beef. I make

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<v Speaker 2>my ownaws you, and when I do, I make lots

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<v Speaker 2>of it so I can keep it in the freezer

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<v Speaker 2>and that way throwing together a French dip is it

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<v Speaker 2>doesn't take that much time. I love that.

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<v Speaker 3>Yeah, definitely roast beef I feel like not something a

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<v Speaker 3>lot of people do, but it's really a lot easier

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<v Speaker 3>than what people think. Very impressive on the bread, though,

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<v Speaker 3>I have yet to really master that. Not the best

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<v Speaker 3>baker at all, so.

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<v Speaker 2>That neither am I, but I grew up on. I

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<v Speaker 2>grew up in deep South Louisiana where we had a

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<v Speaker 2>certain type of baguette, and I found a recipe that

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<v Speaker 2>it's not the same, but it's close enough for me.

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<v Speaker 2>And then I figured out I can par bake it,

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<v Speaker 2>freeze it, vacuum seal it, and then it's just a

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<v Speaker 2>matter of toasting it to get it brown when I

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<v Speaker 2>want to use it, and I'll I'll spend a Saturday

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<v Speaker 2>making you know, four eight of those little sandwich sized

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<v Speaker 2>loaves and then freeze them and it's just my lovely Yeah.

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<v Speaker 3>Yeah, so I'm gonna need to get that recipe from you.

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<v Speaker 2>Okay, tell us about some of the the recipes that

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<v Speaker 2>in the book. This is aw in Honda Sandwich King

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<v Speaker 2>stacked like the turkey crunch sandwich with frisk was it

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<v Speaker 2>Frisco crisps free codek?

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<v Speaker 3>So basically that's that's a It's a parmesan chip, very

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<v Speaker 3>easy to make. You literally just great parmesan on a

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<v Speaker 3>pan and give it ten seconds per sadon you're left

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<v Speaker 3>with parmesan chips. It's great and for me, the best

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<v Speaker 3>combo ever since being a kid. Chips in a sandwich.

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<v Speaker 3>Cannot go wrong with that, And so I think they're.

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<v Speaker 2>Starting that in Philadelphia. Didn't they putting chips on a sandwich?

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<v Speaker 3>I'm not entirely sure, but yeah, it could be true.

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<v Speaker 3>And then two sauces. We got Pesto collabor and chili

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<v Speaker 3>Mao for a little bit of kick. Obviously layered of turkey,

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<v Speaker 3>the parmesan chips, and then a little bit of banana

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<v Speaker 3>peppers and rod onion to give it a little acidity

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<v Speaker 3>and crunch. And to me, that's my favorite turkey sandwich.

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<v Speaker 2>Is the turkey roasted or is it grilled or anything

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<v Speaker 2>like that.

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<v Speaker 3>No, just regular storebop turkey. So that's kind of layering

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<v Speaker 3>the convenience of just store about there, but everything else,

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<v Speaker 3>of course you're making from scratch.

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<v Speaker 2>We're talking to Owen Han, he's the sandwich King and

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<v Speaker 2>his new book out is called Stacked. As I mentioned,

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<v Speaker 2>I'm from the Gulf Coast and had a lot of

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<v Speaker 2>Poe boys growing up. You've got a snapper pole boy

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<v Speaker 2>with romolad.

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<v Speaker 3>Yes, So I kind of wanted to do a little

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<v Speaker 3>I feel like when people think of poe Boy that

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<v Speaker 3>they immediately think of shrimp, and so kind of wanted

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<v Speaker 3>to stray away a little bit from that. And so

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<v Speaker 3>it's breaded snapper with corn meal and then remologue lettuce, tomato,

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<v Speaker 3>and that's kind of just a good indication of like

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<v Speaker 3>my twists on kind of the classics. So for instance,

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<v Speaker 3>there's a there's a Cuban in there, but I'm using

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<v Speaker 3>fork loin because it's just a lot easier. Yeah, takes

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<v Speaker 3>a lot less time.

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<v Speaker 2>Free band.

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<v Speaker 3>In fact, there we go Korean Reuben, so that's another

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<v Speaker 3>take on the classic. There's also a cheese steak where

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<v Speaker 3>I kind of put my own twist on it in

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<v Speaker 3>that sandwich, so it's called a not so classic cheese steak.

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<v Speaker 3>And I like to tell people that is like me

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<v Speaker 3>and a sandwich because I put my Chinese influenced Asian

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<v Speaker 3>flair in the beef where I've got kind of marinated

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<v Speaker 3>in soy sauce and little saracha, you had ginger and garlic,

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<v Speaker 3>and then top with mazzarella cheese and then pickled Italian peppers.

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<v Speaker 3>So Chinese and Italian, that's my background, and I like

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<v Speaker 3>to tell people that's me in a sandwich.

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<v Speaker 2>We're with and Han, the Sandwich King. Stacked is his

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<v Speaker 2>new cookbook, To Toast or Not to.

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<v Speaker 3>Toast, Always to toast. I feel like, even if it

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<v Speaker 3>doesn't require it, I'm going to toast it. I'm such

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<v Speaker 3>a big fan of texture and crunch. Yeah, definitely looking

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<v Speaker 3>for the golden brown.

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<v Speaker 2>Do you get into any grilled cheese of any kind,

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<v Speaker 2>because you can take that off in a whole different direction,

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<v Speaker 2>can't you.

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<v Speaker 3>Yeah, you really can. And that's what's really great about sandwiches.

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<v Speaker 3>You can make them as simple or elevated as you want.

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<v Speaker 3>I mean, there's nothing wrong which is the classic cheese,

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<v Speaker 3>bread butter, but of course there's tons of very variations

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<v Speaker 3>out there. Nearly I'm thinking of kimchi and guanchale, which

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<v Speaker 3>is kind of like bacon and kimchi. It's ultimate salty

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<v Speaker 3>savor you mommy bomb. But yeah, I mean grilled cheese

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<v Speaker 3>that is just an all time.

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<v Speaker 2>Sandwich elevating your sandwich gang game with O and Han.

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<v Speaker 2>The sandwich King in his book is stacked. Do you

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<v Speaker 2>have to keep a lot of these ingredients laying around

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<v Speaker 2>the house?

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<v Speaker 3>Kind of? I talk about my key ingredients, and what's

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<v Speaker 3>great is like a lot of the sandwiches in the

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<v Speaker 3>book can be made through just basically pantry and fridge staples.

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<v Speaker 3>So yes, I keep a lot of them in the house.

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<v Speaker 3>But like it's one of those where if you buy something,

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<v Speaker 3>it's going to last you a long time, and you

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<v Speaker 3>can make a lot of sandwiches. Also, the ingredients you have.

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<v Speaker 2>I usually try to do that, like, Okay, what do

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<v Speaker 2>I got in the fridge? What'll be good? Okay, I

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<v Speaker 2>don't have any lettuce, but they got some spinach that

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<v Speaker 2>would work, and off I go.

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<v Speaker 3>Exactly. It's very easiest substitute. And that's great about the

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<v Speaker 3>recipes too. You don't really have to follow it exactly

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<v Speaker 3>to a tee if you don't have something or want

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<v Speaker 3>to add it, and just go for it. Do whatever

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<v Speaker 3>you want.

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<v Speaker 2>Oh and Hahn the Sandwich King. The book is stacked,

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<v Speaker 2>it's available everywhere you get books. You even did, like

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<v Speaker 2>you mentioned, get into some dessert sandwiches.

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<v Speaker 3>Yes, and so I definitely want to include a dessert chapter,

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<v Speaker 3>which is crazy because I'm not the biggest sweets fan,

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<v Speaker 3>but I wanted to be a little creative and I'm

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<v Speaker 3>convinced that just it's converted me into a sweet guy.

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<v Speaker 3>I've got free strawberry ginger jam, grilled cheese, ease dips,

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<v Speaker 3>oatmeal cookie ice cream sandwiches, Japanese fruit samdos. So I

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<v Speaker 3>mean there's every type of kind of dessert. We made

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<v Speaker 3>sure to check and wanted to provide something for my

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<v Speaker 3>sweet lovers.

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<v Speaker 2>You sound like you're like me. I mean, I like

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<v Speaker 2>semi sweet. I don't like something that's too sweet. And

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<v Speaker 2>the American, the americanization a lot of dessert cuisine has

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<v Speaker 2>made it too sweet. Yeah, definitely.

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<v Speaker 3>I mean also for me, my one of my favorite

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<v Speaker 3>combos is sweet and davory. Yes, so like on that

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<v Speaker 3>ice cream sandwich. We it's dipped in chocolate and you

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<v Speaker 3>got it. You do a sprinkle of a little bit

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<v Speaker 3>of flaky salt. That's all time.

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<v Speaker 2>And you can if your mouth is watering with all

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<v Speaker 2>these recipes, you can make them yourself by getting all

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<v Speaker 2>in Hans's new books stacked. He's the sandwich King and

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<v Speaker 2>it'll take your sandwiches to a whole new level. I'm

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<v Speaker 2>off to the kitchen, Owen. Thank you for joining us,

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<v Speaker 2>Thanks

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<v Speaker 1>For having me, Thanks for listening to Later with Lee Matthews,

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<v Speaker 1>the Lee Matthews Podcast, and remember to listen to The

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<v Speaker 1>Drive Live weekday afternoons from five to seven and iHeartMedia

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<v Speaker 1>Presentation