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  • - Hey, it's Andrew, Steven and Adam.

  • This episode was filmed at the beginning of the year,

  • before we began social distancing, due to COVID-19.

  • - And, while we're currently practicing social distancing,

  • we wanted to share these great restaurants with you,

  • even though dinning out is not the same right now.

  • We're in Houston, Texas!

  • - We're doing breakfast sandwiches!

  • - The classic breakfast sandwich...

  • - Right

  • - What does that look like?

  • It looks like breakfast in a sandwich,

  • eaten for breakfast.

  • - I'm thinking, like, muffin, egg...

  • - [Steven] Mm

  • - [Andrew] Some cheese?

  • - [Steve] Have to have cheese.

  • - [Andrew] Maybe a ham or bacon...

  • - [Steven] Yes.

  • - But what if, breakfast didn't have the halves

  • of the sandwich closed?

  • - [Steven] What if it was on a donut?

  • - [Andrew] What if there were no eggs on it whatsoever?

  • Is that a breakfast sandwich?

  • We're gonna be finding out today, on Worth it!

  • Is it worth it? ♪

  • Make it worth it

  • Make it worth it, worth it. ♪

  • Worth it! ♪

  • - Today on Worth It, we're gonna be trying

  • three different breakfast sandwiches

  • at three drastically different price points

  • to find out which one is the most worth it at its price.

  • Oh, and just wanna say off the top,

  • thank you to Toyota for making this season possible.

  • Okay, Andrew...

  • - Like I hinted at earlier,

  • the breakfast sandwiches this trip

  • are going to challenge your convention

  • of what a breakfast sandwich is.

  • - I always like the episodes where Andrew goes rogue.

  • - [Andrew] Yeah.

  • - Andrew goes rogue, Andrew goes food theory mode.

  • Where are we going first?

  • - We're going to see Andrew and his mother Nga,

  • at Cali Sandwich to try their banh mi,

  • because banh mi, from what I understand,

  • is eaten at all times of day in Vietnam,

  • as well as breakfast.

  • (guitar music playing)

  • - Can you tell us a little bit about Cali Sandwiches.

  • - Oh, we started in 1993, yeah, that time we only

  • sold sandwich only.

  • We sell about 700 bread a day.

  • - [Andrew] Your previous restaurant sold

  • 700 sandwiches a day?

  • - [Nga] Yeah, yeah.

  • - [Andrew] So you still only make sandwiches,

  • what do you guys sell now?

  • - We have pho, we have egg rolls, uh, spring rolls,

  • we, we have branched out, so stir fried food.

  • - Cause Cali Sandwiches, in Houston,

  • is one of many Vietnamese restaurants,

  • what is it that makes your food, you know,

  • a little different, a little special?

  • - [Nga] We make fresh everyday, we make everything here,

  • we get here eight o' clock, you know,

  • and then we start, you know, cook everything fresh,

  • by the second day, they're not fresh no more.

  • They say that's gonna be too much work,

  • I say, "I don't want people who, you know,

  • eat one time, and they say 'bye, bye'."

  • The meat some places, they buy already cut,

  • but we don't want it like that.

  • - [Andrew] Yeah, you guys are

  • very well known around town.

  • Like everybody I've asked who says

  • "where should you go for banh mi?"

  • Everybody says " Cali Sandwich"

  • - Really?

  • - [Andrew] Yeah.

  • - Thank you.

  • - Oh, I didn't know that.

  • (laughs)

  • - [Andrew] Yeah!

  • - [Steven, Owner] So once they grill the meat,

  • they cut off all the chars,

  • she doesn't wanna put too much char

  • cause it's not really good for you.

  • - [Steven, Host] But then why do you char it?

  • - [Steven, Owner] So you get the flavor, smoke it.

  • - [Nga] You put on oven, it not fry good.

  • - [Andrew] Our video is about breakfast sandwiches,

  • I actually learned recently that Vietnam,

  • people eat banh mi first thing in the morning.

  • - [Nga] This morning, I walk in,

  • I was so hungry, and I had the half sandwich

  • with the thin pork, oh my, it made me so good, yeah.

  • - [Andrew] So that was your breakfast today.

  • - [Nga] Yeah.

  • - [Steven, Host] How do you spare your

  • breakfast sandwich though, it's a,

  • it's a sandwich you could eat kinda on the go?

  • - [Andrew] You guys offer a lot of different versions

  • of the banh mi, which ones should we try today?

  • - [Nga] Uh, combo and the grilled pork.

  • - [Steven, Host] Uh, how much is the banh mi?

  • - Banh mi is, uh, $3.69.

  • - What?

  • (laughs)

  • (cash register ding)

  • - Wow, thank you.

  • - [Andrew] Thank you so much.

  • - Cheers!

  • - Cheers, Steven.

  • - Mm.

  • - We got their Thai iced tea that they make in house.

  • - Good morning, Andrew!

  • - Good morning!

  • - Good morning.

  • - Good morning, sandwich!

  • - Good morning, sandwich.

  • - We got a grilled pork, and we have a combo.

  • So why don't we have half of each,

  • start with the grilled pork.

  • - [Steven] Lets do it.

  • It is a lot lighter than I thought it was gonna be.

  • - [Andrew] Yeah.

  • - Cheers.

  • (crunch)

  • - Mm!

  • - It's the perfect sandwich, regardless of the time of day.

  • - That was really fresh.

  • You know the first thing I want in the morning

  • is to feel refreshed.

  • You get up, you wash your face, brush your teeth.

  • - Yeah, it's like looking in the mirror and...

  • (smacking noise)

  • Slap on your face.

  • - Yes.

  • - That's what having a jalapeno for breakfast is like.

  • - Hey, I got you, I got you.

  • (paper crinkling)

  • - Okay, I gotta wipe that down now.

  • - We're moving on to the combo.

  • - Woo!

  • - Oh.

  • - Wait a sec, wait what's in here again?

  • - Pate, pork roll, steamed barbecue pork.

  • - Steamed barbecue pork.

  • - [Andrew] And ham.

  • - [Steven] That's a labor of love right there.

  • (cash register ding)

  • Cheers.

  • (crunch)

  • The jalapeno.

  • - Yeah...

  • - Woo.

  • - This one's a little spicy.

  • You know what's interesting about jalapeno,

  • in a otherwise not spicy thing?

  • A jalapeno... (slurps)

  • makes you salivate more after your bite,

  • therefore making you want even more sandwich.

  • Oh! (slurps) Salivating,

  • I want some pate, rich pate, cool it off.

  • You eat that, but hey, there's a bite of jalapeno

  • still in there, circle of sandwich life.

  • - Couldn't have said it better myself.

  • (silent crunch)

  • Breakfast sandwich fact time!

  • Woo, woo, woo, woo, woo!

  • According to historian Heather Arndt-Anderson,

  • the breakfast sandwich has its origins in

  • early 19th-century London when factory workers

  • desired a quick and convenient breakfast

  • on their way to work.

  • The soft roll used for the sandwiches was called a "bap."

  • It's both a sad and a happy thing.

  • - Why sad?

  • - Sad because it was like "oh, no we don't have

  • time to eat breakfast anymore so lets just

  • package it in a way, so we can get to work faster.

  • - But a delicious thing was born.

  • - Yes.

  • - Okay, so our next breakfast sandwich,

  • we're going to see Mark and Drew at Squable,

  • where we're going to be having their

  • donut breakfast sandwich.

  • Of all the sandwiches we're gonna be having in this episode

  • this one definitely contains

  • the most breakfasty items, you know?

  • - All right, let's go to Squable, I, uh,

  • I do respect the name, great name, Squable.

  • (chill music playing)

  • - Could you just give us a description

  • of what kind of restaurant Squable is.

  • - A rustic, European restaurant,

  • with American influences, which gives us like

  • liberty to kind of play with cuisines,

  • like French cuisine, Italian cuisine.

  • - So you guys are co...

  • - [Together] Co-chef partners.

  • - Do you have different focuses here?

  • - I mean, I'm very much focused on the bread.

  • So I'm, you know, responsible for the donuts.

  • Mark is more responsible for the savory part of the menu.

  • - The mustaches, was that before you guys met or like...

  • (laughs)

  • Once you decided to start a restaurant together?

  • You were like, "this is the look".

  • - The last time we did a photo shoot, uh,

  • we said "next time let's do it with mustaches."

  • - [Andrew] So, bread and pastry is really intertwined

  • throughout this whole menu, right?

  • - [Drew] Definitely, we have these specific bread section,

  • but it finds its way in to like, pretty much half the menu.

  • - And, so with this breakfast sandwich

  • that we're having today,

  • can you talk about how that ties in together?

  • - [Mark] In a roundabout way,

  • the sandwich is like a croque madame,

  • but a little bit more playful.

  • - [Steven] And then, why use a donut?

  • - [Drew] So, we serve donuts for dessert,

  • as well, for dinner.

  • - [Mark] A big part of this restaurant is

  • making sure we utilize everything, as much as possible,

  • I don't like wasting anything.

  • And we were like "Well, what would be kind of interesting

  • to do and use the donut in more than one way?"

  • - [Drew] Generally, the ones that we use for brunch

  • come from the service before.

  • - [Mark] We more or less need like a stale donut

  • to be able to build a sandwich out of.

  • We tried doing it with like a fresh donut

  • it would be too hard to eat.

  • The sandwich is layered with a ham and cheese,

  • so we use country ham, with Gruyere.

  • You have a mornay sauce, which has a little bit mustard,

  • Gruyere cheese, Raclette cheese,

  • and there's a little bit of Parmesan milk in there,

  • from cheese rinds that we use.

  • And it was like "croque madame, put like an egg on top"

  • And I was like "that's gonna look really messy"

  • So we just started to like separate the two.

  • We confit egg yolks,

  • basically putting egg yolks in olive oil.

  • We use the egg whites in the sandwich

  • and then putting the egg yolk on top

  • because everyone wants to see that,